Doin' Some Cookin'... Roasted Stuffed Pork Tenderloin

Dinner date night worthy meal you can cook at home. This pork tenderloin is stuffed with bacon and spinach and roasted to perfection creating a juicy piece of meat before getting drizzled with a lemon parsley oil. A really classy meal that is worth lighting candles and dimming the lights. Hell, if you're not following Whole30 pop open a bottle of wine and serve with a side of Greek smashed potatoes. 

Roasted Stuffed Pork Tenderloin

Adapted From: Paleo Cupboard

Makes 4 Servings

Stars of the Show for the Pork Tenderloin:

• 1 lb pork tenderloin, butterflied and pounded thin
• 3 slices cooked bacon
• dried thyme, to taste
• sea salt and pepper, to taste
• onion powder, to taste
• 1 garlic clove, minced
• 4 cups spinach, wilted in bacon grease

Stars of the Show for the Lemon Parsley Oil:

• 2 tbsp olive oil
• 1/2 lemon juiced
• parsley, sea salt, and pepper, to taste

And Action:

Preheat oven to 375 degrees. 

Spread the spinach bacon mixture on the pork tenderloin and sprinkle the seasonings on top with the garlic. Roll the tenderloin and place on a baking sheet sprayed with nonstick cooking spray. 

Cook for 30-35 minutes or until the inside reaches 145 degrees.

While the tenderloin cooks mix the lemon parsley oil in a small bowl. 

When the pork is done cooking transfer to a cutting board and allow to rest for 10 minutes lightly covered in aluminum foil. Slice into rolls and serve with the lemon oil. Enjoy!

Doin' Some Cookin'... Chai Spice Smoothie

This Chai Spice Smoothie is deliciously spicy from a combination of spices and satisfies my craving for a Soy Chai Latte from Starbucks which is not diet compliant.

Smoothies are just so convenient because of how quick and easy they are to throw together and due to their portability. Health in a glass on the go.

Chai spices are known for their antioxidants, anti-inflammatory properties, and support digestive health.

It doesn't matter that Chai spices are associated with the Fall because this is delicious all year long.

Chai Spice Smoothie

Adapted From: Sprout Living

Makes 1 Serving

Stars of the Show:

• 1/2 cup unsweetened almond milk
• 1/2 cup coconut water
• 1/8 cup chopped pitted dates
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/16 tsp ground nutmeg
• 1/16 tsp ground cardamom
• sea salt, to taste
• 1 banana
• ice, to taste

And Action:

Pulse all ingredients in a blender until smooth. Enjoy!

Doin' Some Cookin'... 5 Ingredient BBQ Chicken

I love easy recipes that require minimal ingredients and makes for a tasty dinner especially on a weeknight. I'm sure you have the five ingredients needed for this recipe in your pantry right now.

(Kids dinner choice... BBQ Chicken, Mac-n-Cheese, and corn... Little Man gobbled this up!!!)

5 Ingredient BBQ Chicken

Adapted From: Sweet Paul

Makes 4 Servings

Stars of the Show:

• 1 small can of tomato sauce
• 1 tbsp dark brown sugar
• chipotle chili powder, to taste
• salt and pepper, to taste
• 4 chicken legs

And Action:

Preheat oven to 375 degrees.

Place tomato sauce, brown sugar, and spices in a small saucepan and simmer for 20 minutes or until thick. 

Lay the chicken legs on a baking sheet coated with nonstick spray and brush the sauce evenly on the chicken. 

Roast for 40 minutes. Enjoy!

Doin' Some Cookin'... Ribeye Steak with Rosemary Salt Crust

Growing up my parents would grill steak for them and burgers for us. I didn't even know what steak tasted like until I was a freshman in high school. I'll never forget my first time... eating a steak. It was cooked medium with a loaded baked potato and corn on the cob. I remember taking my first bite and I was in love. It had an amazing salt and pepper crust. Steak was a special occasion dinner and that occasion must have been when it was my dad's weekend with me because I don't remember having it that often. Ha!

Steak made it's way onto the menu for dinner this week. Not quite sure how, but I don't question my ways.

Monday's suck, steak doesn't... and this was the perfect meal to kick off the work week. You know, Little Man got his first taste of steak at 6 years old and he understood what it is to fall in love like I did and he ate more than I did.

Serve this up with a side of roasted vegetables, a mix of fingerling potatoes, mushrooms, and brussel sprouts and fall in love with steak... and Mondays.

Ribeye Steak with Rosemary Salt Crust

Adapted From: Food Network

Makes 2 Servings

Stars of the Show:

• 1 lb prime ribeye steak
• olive oil
• fresh ground tri-color peppercorns, to taste
• ground thyme, to taste
• dried rosemary, to taste
• sea salt, to taste
• 2 tsp minced garlic

And Action:

Preheat oven to 500 degrees.

Heat some olive oil in a large skillet over medium high heat and sear the ribeye until it has a nice golden brown color, about 3 minutes per side.

Combine 1 tbsp olive oil and spices in a small bowl. Pour over the ribeye. Place the skillet in the oven and reduce the heat to 275 degrees. Roast for 10 minutes for a medium-rare or 15 minutes for medium. Remove from the oven and let the steak rest for 10 minutes. Enjoy!

Doin' Some Cooking... Spice Rubbed Lime Salmon

I've got some exciting news to share. I've stuck to the 30-Day Meal Plan for 14 days now and have dropped 3.5 lbs with diet alone. If you know me then you know I am not one for taking any shortcuts and how much more satisfying I find the reward when done with hard work.

Granted, eating isn't hard work but not giving into temptation and holding myself accountable is. I'll be adding workouts into my daily routine soon. What works for me is making one change and getting a handle on that before doing anything else. Right now, it's eating healthy and staying hydrated.

I need variety when following a meal plan. If you follow this meal plan exactly as outlined you better like eggs and grapefruit, however, I've adapted it slightly without deterring from the core ingredients. For example: I've already made their Miso Salmon. Delicious and repeat worthy but rather than having that again another night I found a recipe for Spice Rubbed Lime Salmon which has ingredients that are all approved on the meal plan.

My plan was to make this for dinner since my son loves salmon but after having to deal with a stressful situation that took me away from work and needing a mental health day I decided to do something nice for myself and set the table for one, lit candles, had a restaurant worthy lunch, and a nap for dessert.

Another if you know me fact... I love lime. It excites me and reminds me of Summer... I can't let go and accept it's Fall, especially when the temps here in Texas are still in the upper 80s.

The salmon is slathered in a sweetened spice rub and brightened with a squeeze of lime juice served over a bed of Caribbean style rice with cilantro and lime (I cheated and used pre-made rice from the brand, Seeds of Change, bought at Whole Foods, and tossed it with a handful of cilantro and squeeze of lime). A healthy meal from start to finish that takes less than 20 minutes.

Spice Rubbed Lime Salmon

From: Cookin' Canuck

Makes 4 Servings

Stars of the Show:

• 4 (4 oz) salmon fillets
• 2 tsp olive oil
• 2 tsp agave nectar or honey
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp salt
• 1/2 lime

And Action:

Preheat the broiler. Set the rack 6 inches from the heat source. Line a baking sheet with foil sprayed with nonstick cooking spray. 

Place the salmon fillets on the baking sheet skin side down (if it has skin). 

In a medium bowl, stir together the olive oil, agave nectar, coriander, cumin, and salt until combined.

Brush the olive oil mixture over the salmon.

Place under the broiler until the salmon is cooked through, 6 to 8 minutes depending on the thickness of the salmon. 

Squeeze the lime over each fillet. Enjoy!