Think your choices are limited on 30/10? THINK AGAIN! I am not so creative in the kitchen…but my friends and family have some KILLER ideas for on-plan meals that are DELICIOUS and NUTRITIOUS! These recipes have been created by either myself or my mom so enjoy! All are compliant within the 30/10 Guidelines. Please let me know how they work for you!
“Best Salad Dressing” Lorified!– thats my moms name…she added some things to make it super awesome.
- 3/4 cup olive oil
- 1/4 cup FRESH lemon juice
- 1/4 cup yellow mustard- sugar free
- 1/2 teaspoon sea salt
- 2-3 drops liquid Stevia
- 1/4 sweet onion, chopped
- Dash of Cumin
- Dash of Paprika
- Throw all ingredients into the Vitamix/blender and let it do its thing for about a minute! Season to taste. I am going to add some garlic next time just to see what that will taste like!
- This makes about 1 1/2 cups of dressing that will keep for about 2 weeks in the fridge.
Lor-Doggs BOMB-ASS Beast Mode Salad Dressing! aka “HERBED VINAIGRETTE”
2 TABLESPOONS OLIVE OIL
2 TEASPOONS CIDER VINEGAR
1 TEASPOON MRS. DASHS ORIGINAL BLEND SPICE
1/4 CUP CHOPPED SWEET ONION
STEVIA TO TASTE PREFERENCE
PUT ALL INGREDIENTS IN VITAMIX. BLEND WELL.
FROM: MOM aka Lor-DOGG!
Garlic Herb Crusted Pork Tenderloin- By April
2 garlic cloves, finely chopped (about 1 tablespoon) and/or whole cloves inserted directly into the tenderloin!
1 teaspoon sea salt
1 tablespoon fresh sage, finely chopped
1/4 teaspoon fresh ground black pepper
1 tablespoon fresh rosemary, finely chopped
2 tablespoon olive oil, divided
1 teaspoon fresh thyme, chopped
1 pork tenderloin
Stir together garlic, sage, rosemary, thyme, salt, pepper, and 1 tablespoon olive oil in a small bowl. Rub mixture all over pork. Let marinate 30 minutes to 2 hours. Preheat oven to 400 degrees. Heat a large, heavy, and oven proof sauté pan over medium-high heat. Add olive oil. Add pork, and brown on each side (about 4 minutes on each side). Transfer pan to oven. Roast pork turning occasionally until a thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.
Spinach Saute’- by April
- 3-4 cups baby spinach
- 1 large white or sweet onion, chopped so that you have long pieces
- 2 cups sliced mushrooms
- 1-2 tablespoons of garlic from a squeeze tube- sounds weird I know but it makes the dish creamy (We like garlic so adjust to your preference)
- 1 tablespoons of Basil from a squeeze tube- it seriously makes it creamy
- 2 tablespoons olive oil
- Pinch of salt
- Dump in your 2 tablespoons of olive oil and salt in a LARGE skillet and turn that baby on to medium!
- Chop your onion and place it the skillet. Add in your mushrooms, garlic and basil and mix it all up. Let that bad boy cook away for about 6-10 minutes- until the onion gets a little soft. Continue to stir and mix as its cooking.
- Add in your spinach and saute’ for just 1-2 minutes…until the spinach leaves start to wilt.
- Remove from the heat, let cool a bit and enjoy! If you want to get REAL fancy cut up some cooked sausage or chicken breast and throw that in the mix!