Summer Nostalgia/ These aren't your grandma's pork chops

I don't know about you, but I'm not ready to say goodbye to summer yet. I've been so busy with clients, visiting family and chasing after the new crawler in our home that I feel like summer just blew past me and I've missed it.  With this in mind I spent this holiday weekend making lots of summer favorites. Friday's dinner was really more tropical in theme, but it features two of my favorite flavors on the planet: coconut and mango. I'm making Coconut crusted pork chops with fresh mango salsa.

The salsa is best if it can marinate  a few hours before serving or even overnight, so we'll start with that first.  Some of you may be unfamiliar with fresh mangoes because you've only bought them as a puree or already sliced and frozen. So step one is how to cut a mango.  A mango has a big almond shaped pit in its center that is usually about 1/2 inch thick. Instead of cutting it directly in half where you see the spot where the vine was attached, cut down on either side of it.  When you're done you will have 3 pieces: the one with the pit and the two halves.  I cut the little bit of flesh around the pit and use that too because I can't stand wasting any bit of a mango.  For each of the halves, score with a knife (cut into the flesh but don't go through the skin), lines across and down so you have the effect of a tic tac toe board. Then from the skin side push in the center which will cause the squares of flesh to pop away from the skin. From here, you can curt them off more easily (see the photo).

After your mango is diced up, toss in the juice of 1 lime, some kosher salt, chopped fresh cilantro and finely diced Jalepeno.  A note on jalepenos (especially if you wear contacts):  When cutting them up wear rubber gloves so you don't get the heat on your hands because you will never get it off before a few days. If you take out your contacts and then go to put them in the next day without having worn gloves, you will get a nasty surprise.  Also, if your guests don't like really pict food, be sure to remove all the ribs and seeds from the inside of your Jalepeno.  Here's how my salsa turned out. The little red bits are actually Jalepeno... Thats what they do when you leave them on your garden vine extra long, just like a bell pepper would do.


I used thick cut pork chops tonight for my meat but chicken breasts that are split would work very well for this recipe as well. Just cut down on your cooking time.  To bread the chops I used three shallow containers: 1) 1/4 cup flour- I used whole wheat flour with a 1/2 tsp of salt  2) 1 egg with a tablespoon of milk whisked together  3) 1/2 cup flour with 1 cup of coconut flakes also known as coconut powder if you're shopping in an Indian market.  Dredge the chops through the containers in order (flour then egg mixture and finally coconut mixture.

Now you're ready to cook them.  You can use butter to fry these up in the pan, but I prefer to use coconut oil, about 2 Tbsp.  It blends with the coconut flavor and is a little healthier for you. Brown each side of the chops so they begin to get crispy. About 5 minutes total, then transfer them to the oven. I like to place them on a rack raised over the pan so they stay nice and crispy. Cover with foil and bake about another 20 minutes. I actually do this in my convection toaster oven at about 350F so you might have to adjust your time to a bit longer for your oven.

Remove the foil for the last 5 minutes of cooking.  Then serve up with the mango salsa and enjoy! NOTE: this recipe is gluten free & pale friendly if you use coconut milk & coconut flour in place of the regular flour and milk.

Soups On!: Homemade stock.

Happy Food Revolution Day! I'm posting every hour on my Facebook page today: Facebook.com/lifeinbalancewellness.  I'm sharing recipes and cooking techniques throughout the day. As promised, first up is a basic necessity in every kitchen: Chicken stock... or for you Paleo heads out there, Chicken bone broth.

Its a rainy and chilly spring morning here in PA so I think of soup on damp days like this. Not to mention, the baby has been ill a few days and now I'm feeling a tad queasy. Some homemade chicken soup is just what I need. The base for every chicken soup and a lot of other things is stock.  I just can't justify paying a few bucks at the store for something I can make at home with things I have in my pantry and freezer all the time.  Not to mention, who wants all the added salt and preservatives in their food? Not me.

A lot of people don't roast their own chickens fro dinner anymore. Its pretty easy to do but most don't have time so they pick up one of those rotisserie style ones for about $5 a the grocery store.  I bring this up because you will need your own roasted chicken or one of the rotisserie ones for these recipes.   I keep things easy by any time I do roast a chicken or a turkey I take the leftover carcass, pop it in a ziploc bag and toss it in the freezer. This same bag is a good place to pop the neck that comes in the package too (that most people never use.)

So, take the carcass from your freezer or the leftover one from your rotisserie chicken and begin letting it thaw. Next take your favorite stock pot and add  your mirepoix to the bottom: thats equal parts diced carrots, celery and onion for those who don't use culinary speak.   (I used 4 carrots, 4 ribs of celery and 1 large onion here.) I like to use my dutch oven when dealing with a smaller carcass. Sweat the mirepoix with a little bit of olive oil for a few minutes and then place the chicken carcass on top.  Pour in cold water until the carcass is submerged. Fill a sachet, muslin bag or tea ball with a few peppercorns, a garlic clove, 2 bay leaves and  some parsley stems. Drop this in the pot as well.

Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.

Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Gluten free update & some meatballs

Note: This Post was writen back in October 2012. It never made it up until now due to computer issues.

Sorry for the long delay between posts, been having some computer issues so I'm posting some that I actually wrote over the last several weeks and haven't uploaded yet. Hope you find them useful!

 My kitchen remodel finally is done and its amazing the difference a functional layout can make. My husband and I noticed I've been cooking nonstop since it was installed. This gluten free diet is so much easier being able to finally cook again. I've had a few yummy successes this past week.

First up I sautéed some andouille sausage in some olive oil & garlic. Then I added broccollini, zucchini, shrimp and tossed in some cannellini beans. This was definitely a winner. The smokiness of the sausage flavored everything else. The dish was nice and filling too. It didn't need any kind of side dish or starch accompaniment either.

My mom came to town and I made a paleo recipe of pork with apples slow cooked in the crockpot. Quite yummy!

The next night I was feeling lazy but still did not want to order takeout so I made meatballs. Growing up, I loved helping my mom make meatballs, especially when she'd quote that tv commercial in a funny accent and exclaim "that's a spicy meatball". The spiciest always came from loads of garlic in the meatball mix. I decided I wanted the garlic but I also had to de-gluten her recipe And wanted to make them a bit healthier. They turned out really yummy & I created a new recipe. Score!

Here's what I did:
I mixed 1package of ground turkey, tossed in a half package of thawed frozen spinach, 2 very large cloves of garlic minced, 1 egg and a generous sprinkling of Parmesan cheese. I also tossed in about a cup of gluten free panko bread crumbs. Next I sautéed the meatballs in some olive oil with about 2 more cloves of garlic mixed in.  As soon as the meatballs are browned on the outside I place them In a stoneware baker. I pour some of my slow roasted tomato sauce over the top and let it bake for about 30 minutes. Then enjoy!

I'm noticing the more cooking I do and the longer I go without gluten, the easier these new dietary changes are becoming.  Hopefully those of you pursuing gluten free diets will have as many successes as I have had these last two weeks.  Happy eating!

Channel Your Inner Lorax

Happy Earth Day! This is a holiday that has always been an important holiday to celebrate in my household. I feel like this year, it can't be a more appropriate time with so many headlines in the news of chemical & oil spills, fracking and all the controversy surrounding what is actually in our food supply. It is so important that future generations understand how important it is to live in balance and harmony with our planet. My son may be too little to understand what we're doing today but I feel the exercise is still important, so I'll tell you about my plans for the morning and maybe it will inspire you to incorporate some of these activities into your day, week or even month. It sounds cliche but we really should live our lives as if it were Earth Day every day.

We are starting our morning off by heading to a local farmers market. Not only will be getting some really yummy food from framers and local food artisans (in my neck of the woods there are a lot of Amish food crafters), but we'll also be reducing our carbon footprint and supporting our local farmers. Be sure to remember your reusable shopping bag when you go.

Then we'll enjoy a nice long walk outside (weather permitting) , enjoying all the signs of spring that are finally blooming and appearing all around us. My son enjoys seeing the pops of color and hearing all the birds chirping.

Next we'll be focusing on growing things. Planting a tree is always a popular activity in celebration of Earth Day. We don't have much room for another tree in our yard so we're working on our yard instead.  This is a great day and time of year to plant seeds for your summer garden. This is a perfect activity to get little ones involved and teach them where their food comes from. if you don't have a nice yard to plant in, start a container or windowsill garden.  The kids can have fun painting the pots that their plants will grow in. We're making some keepsake pots like this one to give to our parents' for Mother's Day.  I love the butterfly wings made from little feet.  Little hands also make a great tree trunk and then the kids can paint on leaves of a tree with their fingerprints.

Finally we'll wrap up the day with a nice home-cooked dinner. You can introduce the family to a new vegetarian dish or if your family are meat eaters, introduce them to some grass fed meats, often available at your local farm market. Grass fed beef is not only better for the environment but its better for you as week. Its a great source of Omega 3 fatty acids and it tastes amazing!

However you decide to celebrate Earth Day, I hope you have a happy one.

Chia Seeds- not just for growing windowsill pets anymore

Yup! You heard me correctly, the seeds they used to grow those silly Chiapets are  the same ones that natural health food stores are selling like crazy these days. I began to wonder why so I thought I'd research & try these little seeds out for myself. Here's What I found out.

Chia is undergoing something of a renaissance after centuries of neglect. It was a major crop in central Mexico between 1500 and 900 B.C. and was still cultivated well into the 16th century, AD, but after the Spanish conquest, authorities banned it because of its close association with Aztec religion (Indians used the seeds as offerings in rituals). Until fairly recently, chia was produced by only a few small growers, but commercial production has resumed in Latin America, and you can now buy the seeds online and in health food stores. 

These little Chia seeds are one of many grains that provides excellent health benefits when grown in to sprouts. The difference with Chia seeds is that you don't have to sprout them to get a really good nutritional punch. They can be sprinkled on hot cereal and used in baking, for a nutritional boost comparable only to flaxseed in Omega 3 and dietary fiber content.

Chia seeds are full of  protein and dietary fiber. Chia seeds are also high in anti-oxidants and have been found to be beneficial to diabetics due to their ability to inhibit the speed of carbohydrates being turned into sugars. The seeds are also being used as a diet aid because they help a person feel fuller and, therefore, curb hunger. There's evidence to suggest they can reduce blood pressure. They are the richest plant source of Omega-3 (the vital fats that protect against inflammation—such as arthritis—and heart disease). In fact, they contain more Omega-3 than salmon!

Why should you should eat chia? Here's a few more facts: just 2 tablespoons of chia seeds has:

1. Five times the amount of calcium in milk (plus boron which helps you absorb it)
2. Three times the amount of antioxidants in blueberries
3. Three times the amount of iron in spinach
4. Three times the amount of fiber in oatmeal
5. Two times the amount of protein of any other bean, seed or grain
6. Two times the amount of potassium in a banana

Because chia seeds expand up to 3 times their original size when wet and have such a high fiber content (great for regularity!), they can help you eat less and stay full longer by bulking up your meals and crowding out fat, sugar and calories (great for weight loss!). Consuming chia seeds increase energy and endurance (great for runners!). They also help your body rebuild muscle after exercise and during and post pregnancy. Chia seeds have more Omega 3’s and a much longer shelf life than flax (and can be substituted in any recipe for flax).

I've been experimenting with them & discovered that they really give me a nice burst of energy when I mixed them into pudding, mixed them into my snacks and I really love them in my breakfasts.  While there are countless ways to incorporate chia into your daily meals, here is one particularly delicious (and easy!) dessert that you can feel great about eating.

Chai Chia Pudding (Serves 6)

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond (or coconut) milk
• 5 pitted Medjool dates
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground ginger

Directions:

Combine all ingredients except chia seeds in a high-speed blender and whirl on high until smooth. Whisk liquid into chia seeds in a medium bowl and stir to combine. Place in fridge for 1-2 hours, until thick or overnight. ENJOY!

Chia has a nut-like flavor. You can mix seeds in water and add lime or lemon juice and sugar to make a drink known in Mexico and Central America as "chia fresca." As with ground flax seeds, you can sprinkle ground or whole chia seeds on cereal, in yogurt or salads, eat them as a snack, or grind them and mix them with flour when making muffins or other baked goods.

I had a late work morning today and thought I'd treat myself to a yummy and power packed breakfast to help me get through my busy day. I decided on a recipe that I'd seen on the Oh She Glows Blog : Sweet Potato Oatmeal Breakfast Casserole. 


I thought it was pretty yummy. I hope you enjoy these recipes too. Have a great week everyone!
 

Celebrate the Small Stuff

It is so important to celebrate not only the big victories in one's daily life, but the small ones as well.  Case in point : we received quite a bit of snow overnight and this morning was trash day. Due to snow last week, we slept in and missed trash day entirely. I don't know about you, but the two weeks surrounding Christmas and New Year's are probably the most trash we put out all year... Filled an entire can (so not normal for us).  Anyway, as many of you know, I'm expecting a baby in three weeks or so.

Warning...Small side rant: Throughout my pregnancy everyone keeps telling me, "take it easy, you're doing too much."  I have to be honest. Every time I hear this, it really pisses me off. I'm pregnant, not recovering from major surgery or a mega ordeal that affected my body drastically... yet.  While pregnant, I wish people could realize that I know my body and my limits. I will definitely know and feel it if I overdo things. When I need to take a break or a nap I will.  I will definitely suffer for not listening to my body, so please, just trust my judgement and that of the other pregnant overachieving women in your lives.   Americans tend to be one of very few cultures in the world that makes a big stink about this.  I think the rest of the world is smarter in their  thinking: let the lady take it easy for a while after she gives birth.  Its a major ordeal to recover from and she is going to need some help for a few weeks.  

Back to the point: This morning I woke up and realized I had to get the trash out. I'm in nesting mode, so needless to say I'm cleaning a ton and clutter is driving me insane. The trash needed to go away. So I chucked on my boots and picked up a shovel. Before I realized it, I had shoveled the entire driveway. I wheeled the trash out just in the nick of time, as the truck was coming around the corner. Woohoo!  I felt like doing a cartwheel, except my lack of balance these days and my large protruding belly spoke to my common sense and prevented me from doing so.

Instead of celebratory gymnastics,  I'll be  treating myself to a good nourishing breakfast: a cinnamon raisin ezekial muffin with almond butter and a glass of green juice.  I'm turning today into a "hooray for me" day, so naturally I will be relaxing in my kitchen (and maybe do a little prenatal yoga). I 'm going to make a nice loaf of banana raspberry oatmeal bread for future snacking and a yummy pot black eyed pea stew  for dinner, while jamming out to some of my favorite tunes. Goal setting is so much easier when you celebrate the things you do every day.  Its amazing the difference a little bit of positive reinforcement makes when you get some every day. So yes, celebrate your big accomplishments, but don't forget to reward yourself for the little ones too. It will make the week fly by and your gratitude jar will be overflowing at the end of the year.

P.S. for those of you who are curious, I will be posting the banana bread and stew recipes later in the week on my pinterest board: LIB recipes.   You can follow me on pinterest.com/LifeinBalanceHC