~apple and thyme pork chops~

time: 30 minutes / 4 servings

what you need:

3/4 cup reduced-sodium chicken broth, divided

2 teaspoons cornstarch

2 teaspoons canola oil

16 ounces boneless pork loin chops, (4 4-ounce chops), 1/2 inch thick, trimmed of fat

1 small onion, sliced

1 medium Granny Smith apple (or any tart apple), peeled and sliced

1/4 cup organic apple cider, or organic apple juice

2 teaspoons Dijon mustard

1/4 teaspoon dried thyme

what to do:

mix 2 tablespoons broth & cornstarch in a small bowl

heat oil in a large skillet over high heat

add chops and cook until browned, 2 to 3 minutes per side

transfer to a plate

reduce heat to medium-high and add onion to the pan

cook, stirring often, until it starts to soften & brown, 2 - 3 min

add apples & cook - stirring often until tender, 3-5 min

stir in the remaining broth, cider (or juice), mustard, thyme and the cornstarch mixture 

bring to a boil, stirring, until thickened & glossy, about 1 min

return the chops to the pan and heat through

serve immediately and ENJOY!

~strawberry coconut smoothie~

Serves 1¾ cup coconut milk

¼ cup water

2 tablespoonshempseeds 

½ cup frozen strawberries

1 raw egg yolk

1 tablespoons raw honey

Place all ingredients in a blender and process until smooth.

~SUPER easy Greek omelette~

what you need: 

4 organic eggs

splash of milk

4 mini tomatoes slices

5 basil leaves

1/8 c. feta cheese

what to do: 

Crack eggs into bowl, add milk and whip. 

Pour onto hot oiled pan at medium heat, as it cooks, scrape uncooked eggs to sides and "let them under" the cooked eggs, til all moisture is cooked off. 

Add garnishes to 1/2 of the omelette and fold it over itself. 

Let cook another min. then serve and enjoy! 

~zesty tomato sauce~

what you need: 

2 tbsp. extra virgin olive oil

1 small onion, chopped

1 clove garlic, minced

1 carrot, finely chopped

1 stalk celery, finely chopped

2 (32-ounce) cans organic, no-salt crushed tomatoes

2-3 basil leaves (optional)

1 tsp. kosher salt (optional)

In a large pot, add olive oil and heat over medium-high heat. 

Add next four ingredients. 

Sauté all vegetables on medium heat until tender, about 7-8 minutes.  

Add tomatoes (and other optional ingredients) and simmer on low for 30-40 minutes.

Once cooked, remove from heat and cool slightly. 

Add mixture (a little bit at a time) to food processor and blend until you reach desired consistency.

Enjoy immediately or pour into ice cube trays and freeze. 

Each cube makes a perfect portion of sauce…just reheat and enjoy with favorite foods such as pasta, meatballs or even chicken fingers!

~breakfast casserole "bites"~

TIME: 25 MIN  / 12 INDIVIDUAL CASSEROLE “BITES”

what you need: 

2 pieces whole-wheat sandwich bread

8 eggs, farmers’ market or organic recommended

½ cup milk, any kind will work but we use whole milk in our house

salt and pepper, to taste

4 oz grated cheese, organic sharp cheddar recommended

½ lb cooked and crumbled breakfast sausage or bacon, local or organic recommended

Also need: Foil muffin holders for baking

what to do:

Preheat the oven to 350 degrees F

Distribute 12 foil muffin holders into a muffin baking pan. 

(If the foil holders are lined with paper either don’t use those or make sure they are on the outside as shown in the picture.) 

Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups (pictured above).

In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. 

Add a few dashes of salt and pepper if desired.

Evenly distribute the egg mixture into each muffin cup. 

**It’s okay if the bread pieces float to the top**

Sprinkle an equal amount of both the grated cheese and the crumbled bacon (or sausage) into each muffin cup on top of the egg mixture.

Bake at 350 for 15 minutes or until eggs are set. 

Enjoy or freeze (in-between sheets of wax paper) for another day!

~roasted organic chicken and tomatoes~

total time: 20 min / makes 4 servings

what you need: 

1 1/2 teaspoons canola oil

1 small onion, minced

2 teaspoons curry powder

2 cups cooked lentils (rinsed)

14 ounces organic diced tomatoes, preferably fire-roasted

2 pounds organic precooked rotisserie chicken breast, bone and skin discarded, diced

1/4 teaspoon salt, or to taste

1/4 cup organic plain low-fat yogurt

what to do: 

heat oil in a large heavy saucepan over medium-high heat

add onion & cook, stirring, until softened but not browned

(3 to 4 minutes)

add curry powder and cook, stirring, until combined with the onion (20 to 30 seconds)

stir in lentils, tomatoes, chicken and salt and cook, stirring often (heated thoroughly) 

remove from the heat and stir in yogurt

Serve immediately!!!