Country Mustard Rubbed Pork Chops

 

• 1/2 cup country Dijon mustard
• 2 teaspoons herb garden seasoning
• 1 teaspoon crushed garlic
• 1 teaspoon honey
• 2 tablespoons freshly chopped parsley leaves
• 1 1/2 pounds thick-cut boneless pork loin chops

In a small bowl, combine the mustard, herb garden seasoning, garlic, honey and chopped parsley. Reserve 1/4 cup of the rub for serving.

Transfer mustard mixture to a resealable plastic bag. Add the pork chops and thoroughly coat with the mustard mixture. Let the pork chops sit for at least 5 minutes or as long as overnight, in the refrigerator, before grilling.

Heat a grill pan over medium heat. Grill the chops for 6 to 7 minutes per side.

Transfer to a serving platter and serve sprinkled with the reserved rub.

 

Source: foodnetwork.com

Blushing Blossom

 

• Ice
• 2 parts berry vodka
• 1 part cherry brandy
• 1 part pomegranate juice
• 1/2 part club soda
• 1/2 cup frozen Bing cherries, for garnish

In a pitcher filled with ice, combine vodka, cherry brandy, and pomegranate juice. Top with club soda and stir. Pour into glasses and garnish with a frozen cherry.

---

Source: foodnetwork.com

---

Pina Coladas (Skinny Version)

• 2 cups flaked sweetened coconut
• 1 (12-ounce) can evaporated fat-free milk
• 2 cups cubed fresh pineapple
• 2 1/2 cups ice cubes
• 3/4 cup gold rum (such as Bacardi Gold)
• 1/4 cup pineapple juice
• 2 tablespoons light agave nectar
• 8 fresh pineapple slices

1. 1. Combine 2 cups coconut and evaporated milk in a medium saucepan over medium heat, and cook until tiny bubbles form around edge (do not boil), about 7 minutes. Remove from heat. Cover and chill at least 4 hours or up to overnight.
2. 2. Arrange pineapple in a single layer on a baking sheet; freeze at least 1 hour or until firm.
3. 3. Strain coconut mixture through a sieve over a medium bowl, pressing coconut with the back of a spoon to remove as much milk as possible. Discard solids.
4. 4. Combine pineapple, ice cubes, rum, juice, and agave nectar in a blender; process mixture until smooth. Add milk mixture, and process until smooth. Serve with pineapple slices.

Sidney Fry, MS, RD, Cooking Light

JUNE 2012

 

Amount per serving

• Calories: 158
• Fat: 1.2g
• Saturated fat: 1g
• Monounsaturated fat: 0.1g
• Polyunsaturated fat: 0.0g
• Protein: 3.5g
• Carbohydrate: 18.6g
• Fiber: 1.1g
• Cholesterol: 2mg
• Iron: 0.4mg
• Sodium: 57mg
• Calcium: 124mg

Key Lime Coconut Bites

Ingredients
1/2 cup almonds
1/2 cup cashews
1 1/2 cups Medjool dates*, pitted
zest and juice from 3 key limes
1/2 cup unsweetened coconut

Instructions

1. Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped (but do not pulse too long, you do not want the nuts to turn into a paste).
2. Add the dates, lime juice and zest. Pulse until the dates are finely chopped and the mixture starts to clump.
3. Shape the mixture into 1 1/2 inch balls.
4. Roll in coconut to coat outside of the balls.
5. Store in an airtight container in the refrigerator.
6. Notes If Medjool dates are not available, any other pitted date will work

Paleo Granola

Ingredients
•1 cup sliced almonds
•1 cup pumpkin seeds
•½ cup pecans, chopped
•½ cup unsweetened shredded coconut
•½ cup coconut oil (or other oil)
•½ cup raw honey
•¼ cup maple syrup
•1 cup dried cranberries OR blueberries OR raisins
•1 tablespoon cinnamon
•1 teaspoon salt

Instructions
1.Preheat oven to 300 degrees.
2.Add all ingredients to a large microwavable bowl, except the fruit.
3.Mix well. If the honey is thick, heat up in the microwave for about 30 seconds and mix well.
4.Place on a baking sheet (use parchment paper for easy clean up).
5.Bake for about 20-25 minutes, stirring occasionally to help it not burn.
6.When you pull it out of the oven, mix in dried fruit. Let cool.

Source: http://paleomg.com/paleo-granola/