So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Thursday, February 23, 2012

Apple and Apricot Stuffed Pork Loin Roast

This was super yummy--the whole family ate it!

3-4 lb pork loin roast (you could probably use a smaller tenderloin roast, but you'd need to pound it out)
6 pieces of thick cut bacon, diced (preferably nitrate free)
1 onion, diced
2 Granny Smith apples, peeled and diced
2 TBS fresh sage leaves, chopped
1/2 cup dried apricots, chopped
1/2 cup chicken stock

Preheat oven to 375.
Butterfly the pork loin, making sure not to cut all the way through.  I didn't pound it out, but it would be easier to roll up if you did so.  Season with S&P.
In a pan, saute bacon until the fat renders and then add the onion and apples.  Saute until tender and add sage and apricots.
Place apple filling in center of pork and roll up.  Tie with several pieces of kitchen twine to secure.  Place cut side down in a large baking pan.  Score any fat with a sharp knife into a criss-cross pattern and season with S&P again.
Roast for 45 and then add the chicken stock to the pan.  Continue roasting another 45 minutes or until a meat thermometer reads 160.  Let rest 15 minutes and then slice into thin rounds to serve.

Saturday, February 4, 2012

Greens N Eggs

This is comfort food for me, and pretty easy to whip up.  Of course, it's also really good with a nice, thick piece of toasted sourdough bread.

Greens N Eggs

1/2 lb peppered bacon, diced
1 red onion, sliced
8 oz baby bella mushrooms, sliced
4 TBS white wine, to deglaze--could probably leave out
8 oz chopped mustard greens
4 oz baby spinach
8 eggs
red pepper flakes (optional)

In a large pan that has a lid, saute bacon for a few minutes and then add onion and mushrooms and continue cooking until onions turn translucent, stirring often.  Deglaze with wine and stir well.  Add greens, stir, cover and cook until greens wilt,  about 5 minutes.  Stir again and crack eggs over greens mixture.  Season with S&P and red pepper flakes.  Cover and cook until eggs are done to your liking, about 5 minutes for us.