When Life gives you Lemons……

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I have a friend who I met through the internet (as I have met MANY of you!!)
His name is Adam and he has been working on a project for quite awhile now.
What I love about Adam is that his product is more than just a cool drink (which it is!!)

It is about his STORY and how he turned Lemons into… well…. LÉMONESSE.™

(keep reading below but also check out my instagram to see me trying it for the first time!!)

Check out his KickStarter campaign and his story below:

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 When Live Gives You Lemons Turn Them Into LÉMONESSE.™ When one door closes another opens. LÉMONESSE™ was born after I was involved in a life-changing drunk driving accident. I starting playing baseball when I just just 5 years old.  Essentially I lived, breathed and ate baseball.  After years of blood, sweat and tears I was playing college baseball and on a path to a hopeful professional career. While in college I returned home for Christmas break to see my older brother who had returned from his military service in Iraq. On a quiet December night, our family was headed to Church when a drunk driver crossed the median and hit my brother and I head on. My Mom, Dad, younger brother, and sister all watched this unfold in the car ahead of them.My baseball dreams were crushed. I suffered multiple surgeries as a result of the accident.  I was forced to re-focus my dreams and aspirations. I decided to take the passion that I had for baseball and my desire to become a professional athlete and put it into an entrepreneurial journey that would teach me more about life, love, and lemons than I ever could have imagined.

Adam-in-Hospital

If you want to find MORE about LÉMONESSE.™ follow ALL of their social media! and tell Adam hello and great job!!

facebook | twitter | YouTube
Pinterest | Instagram
www.LÉMONESSE.com

Here’s Some Lemon Facts

There are numerous health benefits of lemons. Listed below are 3 Reasons You Should Be Drinking Lemon Water on a Daily Basis.

1) Overall Bodily Health

Lemon juice helps to flush out unwanted toxins from the body. Lemons contain high levels of antioxidants called bioflavonoids. Research shows that bioflavonoids may modify allergens, viruses, and carcinogens. Lemon water contains very little calories if any and also helps you stay hydrated by adding a healthy flavoring to your water. A simple shot of lemon can spruce up that boring old water and add a wealth of benefits.

2) Balances pH Levels

Contrary to what most people believe lemon water, although acidic in nature, is actually treated by the body as a base once ingested. We consume an over-abundance of acidic foods thus lowering our bodies pH level. Our body is constantly working to maintain homeostasis and by eating too many acidic foods we aren’t helping our bodies to maintain the desired 7.4 pH level. Lemon water can help the body maintain a homeostatic state by alkalizing the blood and reversing the effects of highly acidic foods.

3) Digestive Boost

A study in the “International Journal of Food Sciences and Nutrition.” released in 2011 stated that taste receptors for bitter substances trigger your pancreas to secrete digestive enzymes and your gall bladder to release bile. This helps the digestive process along and makes the process of eliminating waste products from the body easier.

4) Scurvy treatment

Scurvy is caused by a vitamin C deficiency. Scurvy causes general weakness, anemia, gum disease, and skin hemorrhages.

5) Gall/Kidney Stone Reduction

The citric acid in lemon juice assists in dissolving gallstones, calcium deposits, and kidney stones.

6) Antibacterial

Lemons have powerful antibacterial properties; lemon juice has been found to assist in the degradation of bacteria of diseases such as malaria, cholera, diphtheria, typhoid as well as others.

7) Acne treatment

The alkalizing effect of lemons aid in the reduction of the bacteria known to cause acne.

8) Freshen Breath

A breath of freshness. Lemons and warm water can help freshen breath.

9) Digestion Help

Drinking a glass of lemon water with a meal can help stimulate the production of stomach acid which can aid in the digestion process.

10) Assist in Weight Loss Lemons contain a soluble fiber called pectin that has been shown to help with weight loss. Another great benefit of lemons aiding in weight loss comes by adding lemon to your water. This adds flavor without the calories. In addition you can reap all the other health benefits lemons bring to your body.

Paleo Shrimp Salad

Paleo-Shrimp-Salad

Paleo-Shrimp-Salad

You know I love me some Paleo-style eating and living.

#Just Eat Real Food.

I’m excited to be an affiliate with the Harvest Your Health Bundle Sale which includes the 21-Day Paleo Cleanse I have been doing!

Harvest-Your-Health-Bundle-Sale_Learn-More

Shrimp salad

paleo, gluten-free,  super healthy
Serves 5 to 7

  • 1 lettuce of your preference ( i suggest curly endive or butter) washed and in bite size pieces
  • 1 avocado in slices
  • 1 lb medium shrimp boiled in salted water for 8 min and cooled in ice water
  • 1 mango in small cubes
  • 1 cup organic corn
  • 1 cup cherry tomatoes
  • 1 cup orange wedges
  • 1 cup arugula
  • 3 tbsp black and regular sesame
  • Arrange on plates as desired

Dressing

  • 1/2 cup mirin or vinegar rice
  • 1 cup olive oil
  • 2 tbsp dijon mustard
  • 1 tsp sesame oil
  • The juice of one orange
  • Salt n pepper to taste

Mix all ingredients in a mason jar and shake shake shake.

Chef Vanessa Lee
Questions and comments: julecita@gmail.com

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Egg Whites & Ezekiel French Toast

french_toast

french_toastI have mentioned many times that I am not a cook.
I actually ate virtually the SAME breakfast (oatmeal and egg whites) everyday for over 7 years.
Then… all of the sudden…. I just couldn’t do it anymore.
So lately, I’ve been looking for other ways to have a protein and slow-digesting-carb breakfast that I enjoy.
Protein Pancakes are great, but honestly, I really suck at pancakes (burned, crumbled, flat, you name it!!)

I was sent a few loaves of Food for Life’s Ezekiel 4:9® Sprouted Flax Bread and I wasn’t really sure what I could do with it, I mean, besides making toast.
Toast is just so dry and I don’t have any butter, so that was no fun… but wait!!
What about FRENCH TOAST?!?!?!
Ding Ding Ding!!

OK this could either be AMAZING or it could be a disaster….

Luckily, it was pretty damn good if I do say so myself!!

So, if you’ve ever tried Ezekiel Bread before, you will know it can be a little dry. It tastes much better toasted, because its dense. Well, I was worried that the french toast would be the same.
So, instead of real eggs, I used Egg Whites International liquid egg whites.

I have been using Egg Whites International since 2005 when I first saw their booth at the Olympia. They ARE real egg whites, but they have been filtered so there is no slimy texture, this made it so the egg whites just SOAKED into the bread, instead of just coating the outside like normal egg whites… THIS, it turns out, was the key!!

Here is all you need:

2 slices of Ezekiel 4:9® Sprouted Flax Bread

1/2c. Egg Whites International (or store bought) liquid egg whites

1 tbsp. coconut oil (for the pan)

Honey, real maple syrup, berries, etc. for topping (I used honey)

Instructions:

Cut the Ezekiel bread in thirds to make French Toast “sticks”

Poured about 1/2 c. of egg whites into a bowl

Dip the bread into the bowl but make sure the egg whites saturate the sticks (not to the point of being soggy, but fully saturated)

Heat a tbsp. of olive oil in a pan and place pieces of bread in the pan (on med-high) for about 2 minutes.

When the back side is browned, flip over and cook the other side..
VOILA!! CLEAN & LEAN French Toast

I dipped mine in honey and it was amazing! Because of the egg whites the toast was actually much less dense and tasted more like real bread. I really enjoyed it!

Nutrition Facts: (without topping)

Calories: 220

Fat: 2g

Carbs: 28g

Fiber: 8g

Protein: 23g

What do you think? Comment below and let me know how else to use this stuff!!

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DISCLAIMER:  Food for Life provided the Ezekiel Bread for review. I am not an affiliate, nor do I receive commissions on the sale of the above products. The recipe, nonsense chatter, critiques, positive praise and ways to use it are all my own.

Sweet Potato Casserole

Sweet Potato Casserole

You will rarely find me EXCITED about cooking anything. HOWEVER, I love to eat yummy stuff and I especially love to eat yummy stuff that’s REALLY simple!!
Here is a quick recipe I found to make my sweet potatoes/yams a little different than just… say.. the microwave.
PS– Dairy free, gluten free, and meatless! Whoop!
PS this video was a sponsored vid

Almond Coconut Oatmeal Bake (breakfast or dessert)

image from http://foodhero.wordpress.com/2008/11/01/baked-oatmeal/

Oatmeal Bake (breakfast or dessert)

(revised recipe from Anna Slotnick)

Sometimes the old egg whites and oatmeal breakfast gets a little boring. Maybe you just don’t have time! This Oatmeal Bake you can make the night before and just grab a bar in the morning!

(or sometimes I like to have a bar after dinner for a little something sweet, but not too naughty!)

There are 3 combos I made:

Almond Coconut

Banana Walnut

Apple Pecan

They are all freakin’ awesome and you can create your own combos too!

 

Ingredients:

2 c. old fashioned oats (not quick oats)

4 scoops vanilla whey (I’ve used Dymatize Elite XT and Muscle Pharm Combat, both worked great)

1 tsp baking powder

1/4 tsp salt

lots of brisk shaking of cinnamon (2 itsp??)

4 egg whites (or 1/2 c liquid egg whites)

1.5 c cold water (or almond milk if you want)

3/4 c. Pumpkin (or you can use no sugar added applesauce)

Sweetener as desired—4-6 packets of splenda or truvia, 3-4 dropperfuls of lohan (or none)

 Then…. this is where the fun starts
OPTIONS–
Coconut & Almond (1/2 c. coconut, 1/4c. almonds chopped)
Apples & Pecans (1 whole apple chopped, 1/4 c. pecans chopped)
Bananas & Walnuts (1 whole banana sliced, 1/4 c. walnuts chopped)

 

Directions:

1. Pre-heat oven to 350 degrees

2. Mix together wet ingredients – except fruit, nuts, or coconut

3. Mix together dry ingredients in separate bowl.

4. Spray pan with non-stick baking spray or grease with coconut oil (we used a cake pan– 8×13)

5. Mix dry ingredients into wet ingredients – make sure it is distributed evenly. Then add nuts, half of the coconut or fruit. **if doing a banana, line the pan with banana slices

6. Pour mixture into pan and top with extra shredded coconut or extra apple slices

7. Bake at 350 degrees for 35 minutes (make sure a knife/toothpick comes out clean in the center)

 

They taste amazing when still warm from the oven, but still are delicious when room temp or reheated;)

 

Cut into 1/4ths. (This makes 4 servings.)

Each serving has:

1/2 c. oats

1 scoop vanilla protein powder

1 egg white

little bit of: pumpkin, sweetener, spices, etc.

 

29 g carbs (less than 3g of sugar– from fruit and little bit of pumpkin), 33 g protein, 0.5-2g  g fat (depending on if using nuts or not)

image from http://foodhero.wordpress.com/2008/11/01/baked-oatmeal/







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Roasted Tomato Soup

Tomato soup

Ingredients
• 1 (14-ounce) can chopped tomatoes
• 2 T plus 1/4c extra virgin olive oil
• Salt and freshly ground black pepper
• 2 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth (veggie broth, if vegan)
• 1 bay leaf
• 2 tablespoons butter
• 3 T dried basil leaves
• 1/2 cup unsweetened almond milk
Directions
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil. Puree with a hand held immersion blender or blender until smooth

Coconut Pumpkin Soup

Coconut Pumpkin

Coconut Pumpkin Soup

2 tablespoons olive oil
2 leeks, chopped
1 small white onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
2 sweet potatoes, peeled and diced
1 medium sugar pumpkin, seeded, peeled and cubed (or 1.5 cups canned)
2 tablespoons chopped garlic
1 32oz container of chicken broth (use vegetable broth if you want it to be vegan)
1 can coconut milk
1 bay leaf
1 tablespoon dried sage
1 tsp whole cloves
½ tsp ground nutmeg
1 tsp ground cinnamon
salt to taste
ground black pepper to taste

Directions
1. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
2. Add bay leaf, stock, and coconut milk; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf and puree. Serve hot.

Spicy Thai Coconut Peanut Chicken

Yummy~!

Spicy Thai Coconut Peanut Chicken Crock Pot Recipe

(This recipe was sent to me by my sister-in-law from www.bhg.com and modified by me)

If anyone has seen any of my interviews, you know, Thai food is my favorite cuisine! Anything with coconut, curry, and peanut sauces, I’m there! This one has it all!! Eat alone or over rice (brown, white or jasmine) It has a great dose of healthy fats and is so yummy on a cool fall evening.

Makes: 6 servings

Prep: 30 mins.

Cook: 5-6 hrs (low) 2-3 hrs (high)

Ingredients:

1 medium white onion chopped into wedges

1 cup julienned or quarted baby carrots

1 medium red pepper cut into bite-sized strips

3 lbs. chicken breast cut into chunks (approx. 4-6 breasts)

3/4 c. chicken broth (*I used low-sodium broth)

6 tbsp. natural peanut butter (I used chunky)

1/2 tsp. grates lime peel

2 tbsp. lime juice

2 tbsp. soy sauce (low-sodium) OR Bragg’s Liquid Aminos

2 tbsp. quick-cooking tapioca

1 tsbp. grated fresh ginger

2-3 tsp. red curry paste

4 tsp. minced or chopped garlic

1/2 c. unsweetened coconut milk

1 cup frozen peas

For garnish:

chopped peanuts

snipped fresh cilantro

Directions:

1. Chop carrots, onion, red pepper and chicken—> throw in crock-pot

2. In a medium bowl, whisk together: chicken broth, curry paste, peanut butter, lime juice & peel, garlic, ginger, soy sauce, and tapioca.

3. Dump mixture on top of veggies & chicken, coat and set heat to low for 5-6 hrs. or on high for 2-3 hours

4. When the chicken is done, add 1/2 c. coconut milk and  1 cup peas. Leave it covered for 5 more mins.

5. Scoop and serve over rice or with veggies— garnish with peanuts and cilantro

 

 

#JERF October Challenge

Example of #JERFChallange Breakfast


What is ‘REAL’ food? 

(this was a PERFECT Description from Domesticity Nouveau)

It’s food that has only itself as an ingredient:
Onion vs battered onion ring.  Roasted chicken vs chicken nugget.  Baked potato vs potato chip.

It’s food that you could grow or raise yourself:
You might not want to or have the space, but you could grow lettuce and you could raise a cow.
It is highly unlikely that you have access to a laboratory to synthesize instant cheese sauce.

It’s food that comes in its whole natural form:

A chunk of beef and fresh vegetables rather than a frozen dinner entrée of beef pot pie.  It’s chicken broth and cream instead of a can of cream of chicken soup.

THE CHALLENGE:

Make at least ONE REAL FOOD MEAL a day.

Take a picture.

Instagram or tweet the pic to @SweatyBetties #JERFChallenge

Get Creative! Look up Paleo Blogs & share recipes! This should be fun! 

Example of #JERFChallange Breakfast

#JERFChallenge Dinner Idea

 

PS. for the training challenge, I personally am starting over with my 12-week Program. Since my move, I got off track and had no gym for 2.5 months. I’m starting with week #1 this week! Feel free to join back in! I’m also going to be taking progress pictures AND measurements this time! Eeek!!

Crock Pot Meals for a month– Under $75

Crock Pot Meals for a Month and under $75... yes please!

If you have followed any of my posts from “back-when” you will know that I do not cook. I just don’t. I don’t have many recipe ideas, nor do I care if I eat the same thing (chicken and veggies) every day for the rest of my life. However, my husband cares and since we are moving soon and he is now working out of the home, I thought it would be nice to have some meals ready when he comes in… annnnnnd I’ll be honest, I’m kind of getting bored of the same thing (just too lazy to do anything about it)
Well, my sister-in-law is living on one income with two kids to feed, so she’s always looking for budget-friendly meals AND of course, being a mom keeps her busy, so she doesn’t always want to cook.
She found these recipes on pinterest, did this last month and loved it, so she invited me on the grocery “tour”. I bought more food in one trip than I EVER have in my entire shopping life. I told her that my bill was going to be $120-130.
She said “No, I bet its only $80″… well… beat that! It was only $76 (and that was because I had a few extra things in there)
Total cost for these meals: $68!!** HOLY CRAP! I sure hope I like them, because I love the price.
They are all in the freezer and ready to go, so the first two weeks after moving, while I’m unpacking and have other things to do, we don’t have to spend more money eating out! I can’t wait!! I hope you all enjoy and please share some more crockpot recipes if you have them!!

** Depending on your grocery store and location or “on hand” ingredients, you may spend slightly more or less

Crock Pot Meals for a Month and under $75… yes please!

 

I am going to add Notations of MY modifications ;)

We created a big shopping list– bought EVERYTHING for less than $75 and this should last at least 18 meals for 2 people. I have a feeling there will be leftovers in many of the meals.

Not all of them I would consider “the healthiest” but you can make substitutions and change as you wish.

These recipes were taken from Pinterest and ringaroundtherosies.net

We also did not follow the recipes as they were written– Basically–

PUT INGREDIENTS IN BAGS— FREEZE. DONE.

PS Most of these are gluten-free and paleo (if you don’t add the pasta/rice)

 BBQ Pineapple Pulled Pork – prep/no cooking, freeze

Ingredients:

- one 4 – 6 pound pork shoulder (I bought a pork roast, I’m not sure the difference, but it looked good/less fatty– I’d never bought pork before, so we’ll see how this one works!)

- all purpose seasoning 

- one bottle of barbecue sauce (you can buy low-sugar BBQ or just use half the bottle to lessen the sugar)

- one 15 ounce can of diced pineapples, undrained

Directions:

- Rub pork shoulder all over with all purpose seasoning and place in slow cooker.

- Dump can of pineapples (undrained) over pork.

- Pour bottle of barbecue sauce over pork.

- Lift pork a little to let the sauce get underneath.

- Cook on high for six (6) hours or low for ten (10) hours.

- Shred in the pot and mix with the juice.

Strain & serve!

(We took ALL of the ingredients– dumped in a gallon bag and threw in the freezer– I plan on defrosting for a day and just dumping into the crock pot— serve with brown rice?)

 

Lemon Garlic Chicken – prep/no cooking, freeze (this one we portioned into TWO bags)

1 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. ground black pepper

2 pounds skinless, boneless chicken breast halves (1 lb. in each bag)

2 T. butter (1 tbsp. in each bag)

1/4 c. water

3 T. fresh lemon juice

2 cloves garlic, minced

1 tsp. chicken bouillon granules

1 tsp. chopped fresh parsley (I didn’t have fresh parsley, so I just used dried and  it worked  perfectly)

1 package cream cheese (you can use 1/3 less fat or fat free)

1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in  a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place  chicken in a slow cooker.

2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil.  Pour over the chicken in the slow cooker.

3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker  15 to 30 minutes before the end of the cook time.

4. About 15 minutes before you’re ready to serve, remove the chicken and place on a serving  platter. Add the cream to cheese to the juice in the crockpot, and whisk until smooth. 

Ladle the sauce over rice or pasta, then place your chicken on top!

(Again— dumped everything into two gallon bags and into the freezer– I think it will workout just fine)


Chicken & Spinach – prep/no cook, freeze (split recipe in half between two bags)
4-6 boneless, skinless chicken breasts

1 jar Classico Pasta Sauce (or any marinara– 3 cheese, mushroom, etc.)

Onions, bellpeppers, etc.

Cajun seasoning to taste

Sliced zucchini & squash (the yellow ones that look like cucumbers) (optional)

mushrooms sliced (fresh or can)

Bag or container of fresh spinach (i break off the larger stems)

Pasta of your choice (bow-tie, spaghetti, etc.)

 Layer:Chicken breasts, onions, bell peppers, etc., seasoning, other veggies and top with  spinach.   I cook it about 6 hour (Dumped everything in two bags— freeze)


Beef/Turkey Taco Soup – make day of, freeze leftovers

2 cans of kidney beans (I only used one)

2 cans of pinto beans (I only used one)

2 cans of corn (I only used one)

1 large can of diced tomatoes —1 can tomatoes and chiles

1 packet taco seasoning

1 packet ranch dressing mix

1 lb browned ground turkey or hamburger

shredded cheese and sour cream for embellishment

1 package of tortilla chips or bake corn tortillas 

 Directions:

brown meat if you are going to use it

drain fat and add to crockpot stoneware insert (the meat. not the fat.)

sprinkle seasoning packets on top of meat

drain and rinse the beans and add

add the ENTIRE contents of the corn and tomato cans

stir.

  Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the  better, so if you have the time, opt for cooking on low. About 20 minutes before serving, add  desired amount of crushed chips into the crockpot. Then,stir well, and serve with a handful of  shredded cheese and a dollop of sour cream. (I cooked the meat ahead of time and then just threw all the ingredients in two bags– I may or may not add the cheese and sour cream when the time comes to eat. Will probably make with a salad on the side) 

Crock Pot Pizza Soup – prep/no cooking, freeze in zip lock bag (split recipe in half between two bags)

–1 jar (14 oz) of pizza sauce

–3 empty jars full of water

–1 green bell pepper, seeded and chopped

–1/2 red onion, chopped

–1 cup sliced mushrooms

–1 cup baby tomatoes, cut in quarters (or 1 can diced tomatoes, drained)

–2 cooked Italian sausage (I used chicken Italian sausage)

–1 cup sliced pepperoni, sliced in quarters (Hormel turkey pepperoni is labeled gluten free)

–8 fresh basil leaves, chopped (or 1/2 T dried)

–1 T dried oregano

–1/2 to 1/3 cup of dried pasta (if your pasta is tiny, use 1/3 cup. if it’s big, do 1/2. I used 1/2 cup Trader Joe’s brown rice penne) (I didn’t add any pasta to this one, it might actually be great with garlic bread… mmmm!)

–shredded mozzarella cheese (to add later)

The Directions.

Use a 5 or 6 quart crockpot for this recipe. Serves 4 hungry adults, or 2 hungry adults and 2 kids with enough leftovers to feed them all again.

Wash and prepare veggies. Dump them into the crockpot. Cut up the sausage into small pieces–I sliced, then cut the pieces in fourths. Add to crockpot. Cut up the pepperoni, add it, too. Add basil and oregano. Pour in the pizza sauce, and follow with three empty jars of water.

Cover and cook on low for 7-9 hours. Everything in this is already cooked, so you are really only heating through and allowing the flavors to meld.

Thirty minutes before serving, add the dry pasta, and turn to high. My pasta only took 20 minutes to soften quite nicely.

Garnish/top with shredded mozzarella cheese

(I didn’t make this yet, just threw all ingredients in two bags and freeze)

Slow Cooker San Francisco Pork Chops – prep/no cooking, freeze (I totally didn’t make this recipe at all, my sister did. I personally don’t care for pork chops, ever.)

2 tablespoons extra-virgin olive oil

4 pork chops, about 1-inch thick

Salt and pepper for seasoning

2 cloves garlic, finely minced

1/4 cup reduced-sodium soy sauce

1/4 cup low-sodium chicken broth

2 tablespoons packed light brown sugar

1/4 teaspoon red pepper flakes

1 tablespoon cornstarch

1 tablespoon cold water

Mashed Potatoes or Hot Cooked Rice (for serving)

In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.

Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.

 

Chicken Curry (this one we put into two bags)
3 tablespoons all-purpose flour (I didn’t do this step)
4 tablespoons curry powder (2 tbsp in each bag)
2 teaspoons ground cumin (1 tsp each bag)
1.5-2 pounds chicken thighs, or breasts, cut into 1 inch pieces. (I just put entire breasts in the bags)
2 cups chopped peeled sweet potatoes. (I didn’t add these, but I will chop them fresh, so I marked on the bag to chop potatoes later)
2 cups baby carrots.
1 coarsely chopped mango
1 cup chopped onion (used a white onion)
1 zucchini chopped, about one cup
2 cloves garlic, minced (used 2 tsp. chopped garlic in a jar)
2 chicken bouillon, one per bag (used a half cup of chicken broth from a can)
.5 cup raisins (for garnish) (raisins are nasty!! Did not use! LOL)

.5 cup peanuts or cashews (for garnish) (didn’t use any nuts either)

Savory Chicken (split this recipe between two bags)

(we used a bag of frozen broccoli, threw all the ingredients in a bag and froze.)

Lazy Day Stew

(I didn’t use stewing beef, I used ground turkey on this one and I even added another can of corn and NO lima beans, I used kidney beans instead. We also did not use the tapioca– it was probably just for texture anyway. Dumped everything into two bags and froze)






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