Moist, Tender, White Wine Braised Thick Cut Pork Chops

I did it. I actually used “moist” in a recipe title. Ewww. Ha! And it was a LONG title, but I bet you still cringed…

However, recipe is definitely not something you’ll cringe at if you make it! It is one of our absolute favorite dishes and everyone in my family is excited when I tell them we’re having these for dinner.

It’s shockingly simple, but when use “white wine” and “braised” in the recipe it sounds suuuper fancy. Or at least it does to me🤗.

Anyhoo, for this Recipe you will need:

2-4 thick cut, bone in pork chops

2tbsp+ avocado or olive oil

2tbsp dried, chopped onions

1 bottle white cooking wine/bone broth/stock

Generous sprinkle/crust worth’s of kosher salt and pepper (to taste)

Here’s what you do:

1. Heat oil in a deep skillet over med/high heat

2. Rinse, dry and generously salt and pepper both sides of your pork chop

3. Sear it real good on both sides over high heat.

4. Drown the chops in white wine and add your dried onions.

5 Bring wine + chops to a boil, reduce it to a simmer and simmer for 3+ hours. Voila!

* The sauce this makes is so delicious, I often use it to cook the broccoli in. My son really likes that saucy “Chinese food” style broccoli so sometimes I’ll cook the broccoli in the braising liquid, add arrowroot as the thickening agent and he gobbles it right up!

I will often eat any leftovers in a salad the next day as well!

Cilantro Lime Cauli Rice Burrito

Definitely Chipotle inspired. Their lime cilantro rice is actually everything. I was craving a burrito and Chipotle is easily a 35min drive+parking nightmare for me. So I improvised. I had also riced a TON of cauliflower so I thought I’d put it to good use. One cauliflower yields a TON of cauli rice FYI. It’s a bit of a pain, but the yield is worth it if you have the time.

For this wrap I used:

2 cups cauli rice (will have some leftover)

Juice from 1 lime

2tbsp finely chopped cilantro

Garlic salt to taste

Roasted (or raw) red pepper

Spinach

1/2 an avocado

Dollup of greek yogurt/sour cream

Wrap of choice

*beans would have been nice but i didn’t have any🤣

Directions are:

1. Heat a large-ish skillet over medium-high heat and spray with avocado oil

2. Once it’s hot, add your cauli. Squeeze the lime over it and add your cilantro and garlic salt. Stir until well incorporated. Turn heat to med-low and let the cauli do its thing and absorb all those flavors. Doesn’t hurt to stir every so often while you assemble the rest of the wrap.

3. Start the wrap assembly by laying out a tortilla. Then adding spinach to taste. I add about a handful and smash it down flat. Add your red pepper on top of the spinach. Add your sliced avocado to the side of the red pepper, but on top of the spinach. Add your greek yogurt or sour cream to taste along side your rows of pepper and avo. (I need to add a pic here…)

4. Pile on as much of that cauli rice as that wrap will hold! I got quite a bit on there, but I use a pretty “stretchy” wrap. The low carb varieties usually have more give 🤣. I usually wrap the bottom first and then either side.

I know, I know, long winded for a wrap “recipe,” but it’s worth it to get right!

Bone Broth+

The thing about bone broth… is that there are a lot of things. All of the things in fact. It’s delicious on its own. Ridiculously versatile. Simple to cook, but it has its nuances, which make it a liiiiitle tricky. And it has a whole host of immune boosting, gut healing benefits that I’ll take <and give my kids> any day.

I make a very simple bone broth version because I use it in so many things. I even put it in oatmeal for the kids, so I don’t want it to be too too savory. Plus I find that the more I add to the broth pot, the more annoying it is to strain. And ain’t nobody got time for that!

My favorite type of bone broth is grass fed beef bones, but more often than not, I end up making chicken bone broth because it’s what I have on had from what I cooked- we do whole roasted chickens here probably once a week 👍🤤

Anyhow. For bone broth, you just take your bones from the meat- I usually use about 8 cups of water for 1 whole chicken. And I only use the larger bones/pieces. The smaller bones get really tough to strain. Place the bones and your water into a pot and add your seasonings. I typically use about a tsp of kosher salt, a tsp of ground turmeric, a 1″ knob of ginger, a bay leaf and a dash of pepper. That’s it!

I know a lot of people use carrots and celery etc, but like I said- it gets tough to strain and I like to keep mine very simple.

HERE’S THE TRICK TO BONE BROTH: once it starts gently boiling, you have to add about 1 tbsp of ACV and immediately reduce it to a gentle simmer. The ACV is what draws the collagen out of the bones and of you boil it, you’ll kill it!

Then, you just let it simmer for about 8 hours, strain it and pour it into glass containers and store in the fridge! Or you can also put it in bags and freeze it. It never lasts long enough here to freeze!

I usually reheat this in individual servings and add more of what I cooked it with- ie salt, turmeric, pepper and sometimes some crushed red pepper to make it nice and spicy 🤗. Whatever I’m feeling like really. I’ll even do a savory version sometimes and add honey, ginger and cinnamon! Add milk and it’s a bone broth turmeric latte! Sounds weird, but it’s sooooo yummy.

I also use this for immune boosters in soups, stocks, recipes and even oatmeal for the kids! I could go on forever, but that could get realllly boring… maybe some other time 🤣

Sprouted Pumpkin Spice Cookie Dough Dip

Raw. Healthy. Yummy. Dippy. Fall(y)?!🤔

Endless dipping possibilities. I usually just dip a finger in there, but I’m barbaric like that 🤣. And usually just trying to cram flavor in where I can. In between errands, soccer games, ballet recitals, yoga and flag football practices you know?

This is definitely pot luck worthy too, you know? I’d bring this to a party any day. Anyhoo, here are the deets.

Ingredients:

2c sprouted chickpeas*

1/2 roasted acorn squash/pumpkin flesh

1/3c cashew butter or, for next level, 1/3 PB&Co White Chocolate PB

1tsp vanilla extract

1 tbsp cinnamon

1tsp pumpkin pie spice

2 medjool dates

2tbsp almond milk**

* to sprout chickpeas, just take about 3c of dry garbanzo beans. Pour in a glass jar and cover with water. Change water often over the next 3 days.

**may need more- this is for creamy dip texture

Directions:

1. Place all ingredients except almond milk into a food processor and pulse until all ingredients are well incorporated.

2. Add almond milk until mixture spins smoothly and resembles a creamy mixture

Just look at the dipping possibilities!!

Or you can’t go wrong with a rice cake combo like this:

Go ahead, get a little more extra with it and add some vanilla Greek yogurt…

2 Ingredient Fudgy Chocolate Muffins

Are you a Chocolate for breakfast person, or no?

I most assuredly am. I tried so hard to switch to savory egg/veggie based breakfasts, but at my core I’m more of a sweet breakfast kind of person. And I’m not going to try and change that anymore!

These are stupid easy to make. So easy, I’m a little embarrassed to post it. But hey, what Mom <er, HUMAN> doesn’t love a quick, healthy, family friendly, chocolatey breakfast of convenience?! This is definitely a rich, dark chocolate fudgy type of muffin instead of a fluffy, airy, light type of muffin. Like, it will stick to your mouth.

But it’s nothing a few sips of coffee can’t cure 🤣

Ok, here it is. Here is all you need:

Ingredients:

1 box Kodak brownie mix

Flesh from 1 baked acorn squash

All you do now is mix the 2 together, pour into a 12 cup muffin tin and bake at 350 for 35 min. Voila.

Told ya. Stupid easy.

I made a blog post for it because I want to add on later and see if I can’t re-create the Kodiak brownie mix somehow and give this some updating🤗

These are actually awesome if you freeze them- gives them a really fudgy texture

Sweet N Spicy Roasted Eggplant Sandie

I used to detest Eggplant. I thought it was slimy and bitter and seedy. But eggplant is kind of like okra, you just gotta show it a little love, treat her kindly and cook her right! Then it’ll B-L-O-W your mind and the possibilities for it are endless. These days I ALWAYS either have a raw 🍆 on hand, or some prepared, leftover cooked eggplant to eat/play with.

And who doesn’t like a good sandie? Especially when it’s huge and bursting with flavor! The secret to this one, IMO, is the flavored eggplant and the pesto.

Ok, so here we go. Here’s what you will need for the eggplant:

1 eggplant, peeled and sliced into 1/4″ slices

2tsp garlic chili paste

2tbsp Bragg’s aminos

1/2tsp brown sugar

Juice of 1/2 lemon

Ok,

Step 1: preheat your grill to about 400*

2. Mix the brown sugar and lemon juice into the braggs liquid aminos in a separate bowl.

3. Brush both sides of the eggplant with garlic chili paste.

4. Dip brushed eggplant into the aminos/brown sugar mixture

5. Grill eggplants for about 7-9 min on each side… i like mine a little charred on the outside so I go for a bit longer.

* this makes about 6 slices or servings, so just contain what you don’t use, pop it in the fridge and reheat in a pan/skillet for the next day!

To assemble the sandwich, just take your bread of choice. Slather both slices with this pesto, or pesto of choice. Then add your tomatoes and eggplant slice (or slices 🍆😳) on one piece of the bread. Then add the arugula (or spinach works well) on the other and weigh the leafy greens down with the avocado- it’s easier to close the sandie this way. It miiiight be a bit of a challenge to smash the sandwich together, but it’s doable AND worth it 🤤

Pesto

Let’s talk about pesto. Delicious. Versatile. Packed with antioxidants and vitamins. Bursting with flavor. Pretty much all things yummy.

But I feel like it gets a bad rap for being too expensive, ingredient exclusive and labor intensive to make. Orrr maybe I just gave it that rap 🤣

I remember making this with my aunt and cousins. It was a blast, but I remember literally plucking BUSHELS of basil, toasting bags upon bags of pine nuts, using gallons of olive oil and huge Costco containers of Parmesan. Then we would spend the entire evening whirring these ingredients up in a food processor. And I mean, we made quite a bit of pesto, but I remember being shocked at how countertops full of ingredients could be reduced to a few jars of <delicious> green paste.

It just seemed like making pesto, while a delicious and fun family project, would always be expensive and laborious.

And I’ve recently discovered that that isn’t always the case. I’ll admit that my summertime pesto always has basil because it’s so easy to grow, but my nuts and oils always vary to what I have on hand. Sometimes I even use avocados in place of some of the nuts/oils.

And my winter time pesto… I never know what’s gonna be in that. Sometimes it’s arugula. Sometimes it’s a mix of spinach and other herbaceous leafy greens. I’ve used kale.

And I think I’ve used every nut imaginable. The only ones I don’t recommend are peanuts and pecans… just too sweet and powerful, without being complimentary to the Parmesan and greens. I also highly recommend toasting. Adds an extra step, but really enhances the flavor. But if you’re in a pinch for time, not toasting them is still fine. Walnuts, macadamia, pine, Brazil and hazel- nuts all work well, in my opinion.

Anyhoo. I’m rambling. But I encourage you to play with pesto! It’s fun and Inthink you’d be surprised at the yummy combos you can make 🤗

Below is the recipe for the pictured pesto, and below are other yummy combos I’ve tried, with about the same ingredient ratios 🤗

Summer Basil Pesto

2c. Basil (packed)

2/3c toasted, then cooled walnuts

2/3c Parmesan cheese

1/2c EVOO

Juice of 1/2 lemon

Recipe:

Place basil on the bottom of a food processor/vitamix. Squeeze lemon over top. Add walnuts and Parmesan cheese. Pulse until ingredients are well incorporated. Slowly add oil until the mixture becomes pasty (you may have to play around with the amount of oil here).

Try not to eat it all with a spoon.

I love this on Pesto Zoodles. On crackers. With carrots. With pasta. In this pasta salad. With slices of tomato. Gosh just about anything I want to give a flavor boost really!

Here are some other combos I’ve really enjoyed:

Arugula-macadamia nuts-avocado

Basil-pine nuts-EVOO

Baby kale-walnut-EVOO

Parsely-pine nut-avocado oil

Chocolate Sweet Potato Frosting

Say whaaaa?!… Does this actually taste good? Does this work? No way.

Allllla these thoughts definitely ran through my head when I tried this. But it works! It totally works! And its really really delicious. Super rich and chocolatey, depending on what kind of chocolate you use. I like to use my own, which can be found here, because its super dark and really melty. So it’s not hard to process into the sweet potato.

Here’s the recipe I like:

Flesh from 3 baked sweet potatoes, warm but not super hot

12 frozen squares or about 1 recipe of my 4 ingredient chocolate

That’s it. Just add you sweet potato flesh and chocolate to a food processor and blend until well incorporated. I usually mess with it by adding vanilla or cinnamon depending on my mood, but that’s it! That’s all you need. Isn’t it crazy?!

And not surprising, I eat this in a PLETHORA of ways. I love it as a cake middle, like I used here.

Or as a Strawberry dip… drool

Or a pretzel dip

Or a spoon dip…

Or a finger dip.

Gorgonzola Broccoli and Cauliflower Casserole

THIS. This side blew.me.away. I couldn’t stop, it was so dang good. I adapted this from the 21 Day Keto Reset. I kept the same procedure, but omitted, subbed and swapped things like gorgonzola for gruyere (I don’t really like gruyere). And I took out the crushed pork rind topping because that sounded disgusting to me. But I definitely kept the same idea.

This was crazy good. It was rich, cheesy, creamy, crunchy and fresh all at the same time. I think next time I’ll add cayenne. Cuz I like it 🔥

Recipe:

Ingredients:

4c broccoli florets

4c cauliflower florets

2tbsp grassfed butter

3/4c sour cream

3/4c crumbled gorgonzola cheese

1tbsp Dijon mustard

1tbsp dry thyme

1tsp kosher salt

1tsp cracked black pepper

1/2c grated parmesan

Directions: Preheat oven to 375

  1. Chop the broccoli and cauliflower into smaller, more bite size florets.
  2. Melt butter in a large skillet and add broccoli and cauliflower. Let that sit for 2 minutes. Stir it up a bit and let the florets on the top grab some heat and butter from the bottom. Let it sit for 2 minutes again. Remove from heat.
  3. In another bowl, mix the sour cream, gorgonzola, salt and pepper.
  4. I just pour the cheese mixture into the veggies in the pan and stir it, but you could also add the veggies to the sauce if your bowl is big enough.
  5. Transfer the veggie mixture into a pyrex or casserole dish and sprinkle the parmesan on top.
  6. Bake for 20-25 minutes, until the casserole is bubbly on the edges and the veggies are cooked to taste!

Macadamia Crusted Mahi Mahi*

Note- you can use any white fish really. I’ve had this with haddock, halibut, tilapia and even cod! A thicker fish definitely works better because the crust is pretty flavorul and substantial.

I adapted this from the 21 Day Keto Reset as well. They served it with a brown butter sauce in the book, but my familiy didn’t really dig that, so I usually have this with the Arugula Pesto Zoodles, found here.

Ok, here goes.

Ingredients:

3/4C Raw Macadamias

3Tbsp Coconut Flour

S&P to taste (about ½ tsp)

½tsp garlic powder

½ Cup Avocado Oil Mayo

4 Fish Filets (6-8 oz ea)

That’s it! That’s all you need. Seems complicated at first, but when you break it down, it’s suuuuuper doable. Anyoo, onto the directions:

  1. Preheat oven to 425 and lightly grease a glass casserole dish and put the fish inside.
  2. Pulse the Macadamia nuts in a food processor until they’re crumbly, but not pasty. Add the coconut flour, salt, pepper and garlic powder and pulse until well mixed.
  3. Spread the mayo on the fish. Then take small handfulls of the nut crumble and coat the fish, gently press the crumble into the mayo. Bake for 25 minutes.