Apple Marinade Pork

By Jenn Bruer

Ingredients
4 pork cutlets (any boneless cut will do)
Pork cutlets 2 tbsp balsamic vinegar
1/4 cup apple juice
1 tsp dijon mustard
3 tbsp pure maple syrup
2 tsp dried oregano
1/4 tsp each of salt and pepper
1 tbsp coconut oil, ghee, or butter

Directions

  1. Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
  2. In a small bowl, combine vinegar, apple juice, mustard, maple syrup, oregano, salt and pepper.
  3. Place pork chops and marinade in a container with a lid.
  4. Refrigerate a minimum of 2 hours (or over night is fine too).
  5. Heat oil in a skillet over medium-high heat.
  6. Add pork chops and cook on either side for 4 minutes, or until the chops reach an internal temperature of around 145 to 160.
  7. Remove pork from pan, allow to rest 3 minutes and serve*.

*Serve over a bed of grilled vegetables which can also be tossed with the same marinade before grilling.


Brussels Sprouts & BACON

Gebratene Kohlsprossen mit Speck

By Jenn Bruer

Ingredients
1 and 1/2 pounds of brussels sprouts
2 tbsp bacon fat
1 cup (real) bacon bits
1 sautéed onion
1/2 cup chopped, cooked mushrooms
Salt & pepper to taste

Directions

  1. Trim, wash, and cut the brussels sprouts in half
  2. Steam the brussels sprouts for 5 minutes (half cooked)
  3. Toss in a bowl with bacon fat, mushrooms, onions, and bacon bits
  4. Place under the broiler until crispy
  5. Top with salt and pepper to taste

Sesame Pork Stir-fry

Sesame

By Jenn Bruer

Ingredients
1 tbsp coconut oil (or butter)
2 boneless pork loin chops, cut into bite size pieces
2 stalks of chopped celery
1 chopped onion
1 chopped carrot
2 cups chopped broccoli
1 sliced red bell pepper
1 cup snow peas
2 cloves of crushed garlic
1 tbsp sesame seeds (to top meal when served)

Sauce ingredients
2 tbsp gluten-free soy sauce OR coconut aminos
3 tbsp sesame oil
1 tsp balsamic vinegar
2 tbsp honey
1/4 tsp salt
1/4 tsp pepper

Directions

  1. Heat coconut oil in wok or frying pan to medium-high heat.
  2. Add pork, celery, carrot, onion and saute until meat is cooked through and browned.
  3. Lower heat to medium-low.
  4. Add broccoli, garlic, snow peas, bell peppers and all the sauce ingredients.
  5. Toss and cook for 5 additional minutes.
  6. Serve and top with sesame seeds.

Grainless Spaghetti & Meat Sauce

By Jenn Bruer

I know, I know, what kind of grainless warrior am I if I haven’t even tried spaghetti squash?! Well, today I did! It was awesome and I highly recommend it.

Ingredients:
1 large spaghetti squash
3 cups your favourite meat sauce

Directions:

  1. Preheat oven to 375
  2. Cut the squash in half
  3. Scoop out the middle gunk & seeds
  4. Place face down on a baking sheet and put enough water in the pan that it won’t spill over (a cup or so)
  5. Place in hot oven for 30 minutes
  6. Remove squash from oven
  7. With a fork gently scrape the inside of the sqush to remove “spaghetti-like” strands
  8. Place the squash strands on a plate
  9. Top with meat sauce

VOILA, spaghetti and meat sauce!

DSC_0020I know right?!


Grainless Lasagne

lasagna

By Jenn Bruer

Ingredients

5 thinly sliced zucchini
1 tub smooth ricotta cheese
2 eggs
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 tbsp grass-fed butter
1 onion, diced
1 rib celery, diced
3 minced cloves garlic
1-1/2 lb grass-fed ground beef
1 tbsp tomato paste
2 jars your favorite pasta sauce or stewed tomatoes
1 sliced red pepper
1 cup frozen spinach- thawed

Directions

  1. In dutch oven, heat butter over medium heat; cook onions, celery, and garlic, until softened, about 5 minutes.
  2. Add beef; while cooking break up the meat so it’s nicely “crumbled” and then brown for about 6 minutes.
  3. Stir in tomato paste. Add sauce; simmer, stirring occasionally, until slightly thickened, about 10 minutes.
  4. Meanwhile, make your zucchini “noodles”, to do this use the thinest setting on your mandolin OR (since I don’t have a mandolin) use a simple vegetable peeler to make thin slices.
  5. In small bowl, whisk together ricotta, eggs, and spinach.
  6. In a 9×13 lasagna pan, spread 3/4 cup of the meat sauce. Arrange the “noodles” over top, you will need to layer more then one layer of noodles because they are quite thin- about 2 layers is good or the thickness of regular pasta “noodles”; sprinkle with half of the mozzarella cheese. Top with 2-1/2 cups of the meat sauce, another layer of “noodles”, ricotta mixture, “noodles”, 2-1/2 cups of the meat sauce, 3 noodles, then remaining meat sauce and mozzarella cheese.
  7. Cover with foil. Bake in 375ºF (190ºC) oven for 60 minutes. Uncover and bake until cheese is golden, about 20 minutes.