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!

Lor-Dogg (aka MOM) LOVES her Beat Mode! GO HAWKS!

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

1. Dump in your 2 tablespoons of olive oil and salt in a LARGE skillet and turn that baby on to medium!
2. 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.
3. Add in your spinach and saute’ for just 1-2 minutes…until the spinach leaves start to wilt.
4. 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!