Skinny Strawberry Rhubarb Crisp

Every spring, my mother would whip up a rhubarb crisp so I'm somehow conditioned to want to do the same everytime I see rhubarb show up in the market. :) Fun fact on this crisp, though... my mom brought me rhubarb fresh from her garden all the way from Nebraska. I'm so spoiled and there's nothing better than garden fresh food. I really wish I would have the patience for my own garden, but I'm working on it. This year, we planted 8 plants (a mixture of tomatoes and zucchini). If they fair well, I'll consider growing my garden space next year. Until then, I'll support the local farmers. Someone has to do it, right? :) Anyways, this is a nice and sweet treat that tastes delicious and doesn't cost you too much in calories.

Skinny Strawberry Rhubarb Crisp
12 SERVINGS 
PREP: 25 minutes           COOK: 55-60 minutes            READY IN: 1 hour 25 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

STRAWBERRY-RHUBARB FILLING

• 1 pound strawberries, hulled and cubed
• 1 pound rhubarb (about 5 stalks), cut into bit-sized pieces
• 1/3 cup honey
• 3 tablespoons cornstarch
• 1 teaspoon vanilla

CRISP TOPPING:

• 4 tablespoons butter, melted
• 3/4 cup old-fashioned oats
• 3/4 cup white-whole wheat flour (I used King Arthur's)
• 1/3 cup brown sugar
• 1/4 teaspoon fine grain sea salt
• 3 tablespoons plain greek yogurt

DIRECTIONS

---

1. In a 9x9 pan, mix together the ingredients for the strawberry-rhubarb filling (strawberries, rhubarb, honey, cornstarch and vanilla).
2. In a medium sized bowl, mix together the crisp topping ingredients (butter, oats, flour, brown sugar, salt and yogurt). 
3. Crumble the crisp topping mixture on top of the strawberry-rhubarb filling.
4. Bake for about 55-60 minutes, or until baked completely. Serve with a dollop of cool whip, or greek yogurt.

NUTRITION FACTS

---

    1 serving    123 calories   .8g fat   28g carbs    2.5g protein    14.4g sugar   

Enjoy!
Recipe from COOKIE + kate

Honey Lime Chicken Kabobs

For nearly the entire summer, our dinners are made on the BBQ. We love spending our summer evenings outside, and dinner seems to be ready in a flash while the kids are happily playing in the yard. :) This is a random creation that we came up with last week, and it's now been declared a favorite. The flavor is sweet with a little kick (thanks to the red pepper) and it's lip-smacking delicious. Two thumbs up across the board, even from the kids.

Honey Lime Chicken Kabobs
6 SERVINGS 
PREP: 35 minutes           COOK: 10 minutes            READY IN: 45 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 pound boneless chicken breasts
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 lime, juiced
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (add more if you want more spice to your chicken)
• 2 tablespoons cilantro, minced
• dash salt

DIRECTIONS

---

1. Cube chicken into about 1 inch pieces.
2. In a medium bowl, mix together soy sauce, honey, olive oil, lime, garlic cloves, red pepper flakes, cilantro, and salt. 
3. Place chicken into the marinade, and put in the refrigerator for 30 minutes.
4. Put the chicken on skewers, and hang onto the marinade.
5. Place chicken skewers on the grill. While grilling, every 3-4 minutes turn the chicken, and baste it with the marinade.
6. Grill skewers for 8-10 minutes, or until done.

NUTRITION FACTS

---

    1 skewer    191 calories   8g fat   6.8g carbs    22g protein    5.9g sugar   

Enjoy!

Watermelon Lime Popsicles

Memorial Day weekend is THIS weekend. First of all, how did that happen?! Time is going by waaaay to quickly, my friends. And second of all, that means summer weather is coming.... right?? Here in Colorado, we had a snow storm a little over a week ago. And by snow storm, I mean 10 inches. In May. We've only been here for a year, but everyone says it's fairly normal. Good thing it melts quick because mentally, I just can't handle being locked up inside the house yet again due to a snow storm. :) So here's to warm weather and popsicles! I don't know about you, but we practically live off popsicles in the summer. I have a goal of making lots of real food popsicles this year because let's be honest. Otterpops are full of who knows what, and buying real food popsicles in the store would get expensive really quick. Especially when we average about 3 per person around here per day come July and August. Here's a popsicle we made up on the fly. I was tempted to call it a margarita popsicle because that's just what it tastes like. It's super yummy and everyone gave it two thumbs up!

Watermelon Lime Popsicles
8 SERVINGS 
PREP: 5 minutes           FREEZE: 60 minutes            READY IN: 65 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 cups watermelon, cut up
• 1 lime
• 1 teaspoon honey

DIRECTIONS

---

1. Place the watermelon into a blender. 
2. Squeeze the juice of one lime into the blender.
3. Blend until the watermelon and lime juice is mixed, and looks like a slushy. Add the honey and keep blending for a little bit.
4. Pour into popsicle forms and freeze for about an hour.

NUTRITION FACTS

---

    1 serving    17 calories   .1g fat   4.5g carbs    .3g protein    3.2g sugar   

Enjoy!

Whole Wheat Pizza Dough

I've told you about our weekend ritual of having pizza on one of the weekend nights. It's something my kids look forward to every week and it provides us all with some much needed downtime. Though I love the Cauliflower Pizza Crust, changing things up is a good thing too. That's why I'm so happy I stumbled across this whole wheat pizza dough. It's amazing and sooooo filling. It's my go-to pizza dough and my kids love it too!

*As you're making this, keep in mind, I live in high altitude so you may not require as much flour. You can remedy that by adding more water to the mixture, or cutting down the flour to start. I would recommend adding more water. You can do it slowly and once the mixture makes a ball, you'll be good.*

Whole Wheat Pizza Dough
MAKES 2 MEDIUM PIZZAS (I usually double the recipe and get 3 big pizzas out of it)
PREP: 10 minutes         RISE: 70 minutes          READY IN: 80 minutes + 15-20 minutes cook time

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 1/2 cups white whole wheat flour 
• 1 1/2 cups all-purpose flour
• 2 teaspoons dry instant yeast
• 1 teaspoon kosher salt
• 1 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon honey

DIRECTIONS

---

1. In a mixer, with a flat beater, combine flour, yeast and salt. 
2. Add 1/2 cup water, olive oil and honey to the mixture.  
3. On the mixer, switch out the flat beater for the dough hook. 
4. Add the remaining 1/2 cup of water (and more, if needed). You will know when the dough is ready if all the dough balls up around the dough hook, away from the sides of the bowl, and when you raise the hook, the dough stays on it.
5. Knead the dough until it's smooth and elastic (about 3 minutes).
6. Place back in the mixing bowl, and let rise for about an hour, or until it's doubled in size.
7. Cut dough into 2 (or 4 if you want personal size), and knead into small balls. Let rise for another 10 minutes.
8. At this point, either start prepping your pizza, or freeze dough for later use.
9. If you're making your pizza now, top with sauce and toppings and place in the oven at 350º and cook for 15-20 minutes.

NUTRITION FACTS

---

*Does not include toppings, pizza crust only*

    1 slice (8 per pizza)    96 calories   1.1g fat   18.4g carbs    2.6g protein    0g sugar   

Enjoy!

Healthy Chocolate Chip Cookies

I am always trying to perfect different types of cookies in the kitchen. And to help myself not feel to guilty about cooking up goodies, I try to make them as healthy as I can. And great news, I made THE PERFECT HEALTHY COOKIE!!!

I've tried about everything, and I've failed an awful lot. Trying to use no oil or refined sugar really makes things tough! I've tried substituting applesauce for the oil, but it often times makes cookies way too moist. I've tried putting yogurt in cookies, but sometimes it leaves a bad after taste. I've even tried melting down coconut oil and putting it in my cookies, but depending on the flavor I'm going for, it doesn't work all the time. Anyways, I'm here to tell you, I'm made a darn good cookie. I approve, and more importantly, so do my kids (and my husband!). It seriously won all of us over!!! It doesn't have flour, oil or refined sugar (and only a teaspoon of honey!!! so most of the sweetness comes from the natural ingredients). ***Please note that I do live in high altitude so I would suggest starting out with a little less oats than I did, unless you want a more dense cookie.

Healthy Chocolate Chip Cookies
30 SERVINGS 
PREP: 15 minutes           COOK: 15-20 minutes            READY IN: 30-35 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 4 cups of rolled oats
• 3 ripe bananas
• 2 eggs
• 3/4 cup vanilla almond milk, unsweetened
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 2 teaspoons vanilla
• 2 tablespoons peanut butter
• 1 teaspoon honey
• 1/2 cup mini chocolate chips

DIRECTIONS

---

1. Preheat oven to 350º.
2. Take the rolled oats and grind them up in your food processor (or use oat flour if you want, but the measurement will most likely be different).
3. In a mixer, combine the ripe bananas, eggs, and milk until combined.
4. Add the ground rolled oats, baking powder, cinnamon, vanilla, peanut butter, and honey. Combine until all mixed together. The dough will not be completely stiff, it's more the consistency of a muffin mix. 
5. Add the the chocolate chips and mix together.
6. Line cookies sheets with parchment paper, and place the cookies on the sheet (I used a cookies scooper to put on my cookie sheets).
7. Bake for 15-20 minutes, let cool and enjoy!

NUTRITION FACTS

---

    1 cookie    77 calories   2.3g fat   12.3g carbs    2.2g protein    3.2g sugar   

Enjoy!

Grilled Pineapple

We've been firing up the grill a lot lately (HELLO SPRING!!) and it's been fun to mix things up in the kitchen with dinners we haven't had in a while. There are just some things that don't taste the same on a George Foreman as compared to an actual grill. Am I right? Or am I right? :)

I don't know if you've ever been to a Brazilian restaurant like Tucano's or Rodizio Grill, but their food is amazing. They have amazing meats and everything is always delicious. One of my favorite foods they serve is their grilled pineapple. By grilling it, it brings out the sweetness of the pineapple even more and it tastes like candy. It's incredible! So I thought I'd give it a shot at home and see if I could replicate their yumminess and I think I succeeded! You'll have to give it a try and let me know what you think.

Grilled Pineapple
8 SERVINGS 
PREP: 10 minutes           COOK: 10 minutes            READY IN: 20 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 ripe pineapple
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon cinnamon

DIRECTIONS

---

1. Fire up the grill to medium heat.
2. Cut the skin away from the pineapple. Slice into about 1/2"-3/4" sections. Core the middle of the pineapple slices (I just used a pairing knife to do this so don't worry if you don't have a corer.)
3. In a small dish, mix together the olive oil, honey and cinnamon. 
4. Brush the mixture on one side of the pineapple, and put that side down on the grill.
5. Brush the mixture on the other side and let it cook for 5 minutes. Flip and cook for 5 more minutes and serve immediately.

NUTRITION FACTS

---

    1 serving    39 calories   1.8g fat   6.4g carbs    .2g protein    4.8g sugar   

Enjoy!

Berry Chia Shake

You may be hearing about chia seeds a lot lately, and maybe you've even tried them. I recently gave them a try when I spotted them in the bulk foods section of my grocery store. Instead of committing to an entire bag, I wanted to give them a test run first. Chia seeds are full of omega-3s, antioxidants, and fiber. It's been called a superfood and it's great for our bodies!

For my first spin with the chia seeds, I made this shake. It was delicious and I've found myself drinking it at lunch, adding a little protein for an after workout shake, or a mid-afternoon snack. It's easy to make and my kids even love it! Now if I can just figure out a way to freeze it and send it in my son's lunch. The chia seeds tend to get a little soggy. I recommend making this fresh, and drinking it fresh. :)

Berry Chia Shake
2 SERVINGS 
PREP: 1 minute           BLEND: 1 minute            READY IN: 2 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 cup unsweetened almond milk
• 1 cup frozen berries (I used a mixture of blueberries, raspberries and blackberries, but you can use whatever you have on hand.)
• 1 tablespoon chia seeds
• 1 teaspoon honey

DIRECTIONS

---

1. In a blender add all the ingredients and blend until smooth. 
2. Serve in a glass and enjoy!

NUTRITION FACTS

---

    1 cup serving    75 calories   2.8g fat   13.4g carbs    1.7g protein    7.9g sugar   

Pumpkin Protein Pancakes

The other day my husband was making lunch to take to work. I saw him grab a sleeve of Ritz Crackers. He has told me that he's trying to eat healthier so I lovingly said "you know those aren't healthy, right?" With NO SARCASM his response was, "They aren't?" Clearly, I need to be better about educating him. :) In an attempt to help him eat better and realize what he should and shouldn't be putting in his body, I made him a nice protein packed breakfast.

He's a huge fan of sugary cereal, waffles, pancakes, muffins...you name it. With pancakes on the list, I thought we'd give these pumpkin protein pancakes a try. They are so easy, it's embarrassing. As he downed his pancakes, I sat and smiled cause he had no idea what was in them, but he obviously loved them. :)

Pumpkin Protein Pancakes
Makes 4 pancakes
PREP: 5 minutes           COOK: 5 minutes            READY IN: 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2/3 cup rolled oats
• 1/2 cup low fat cottage cheese
• 1/4 cup canned pumpkin
• 1 egg
• 1 egg white
• 1/2 teaspoon cinnamon
• 1 tablespoon honey
• 1 tablespoon almond milk or soy milk (optional, if mixture isn't a smooth consistency)

DIRECTIONS

---

1. Combine all ingredients into a blender, minus the almond milk. Blend until smooth. If mixture is having trouble blending, add a little almond or soy milk.
2. Heat a greased skillet over medium/low heat. 
3. Add 1/4 cup of mixture onto heated skillet. 
4. Cook pancake until the edges are turning golden brown and you can easily get a spatula under, about 2 minutes. Flip and cook other side until golden brown.
5. Top with pure maple syrup and/or any fruit you'd like. 

NUTRITION FACTS

---

   1 pancake   123 calories   2g fat  18g carbs   8g protein   7g sugar   

Enjoy!
Recipe adapted from pbfingers.com.

Pomegranate Pear & Apple Salad

I've fallen in love with many salads over the years, but this one is my favorite this time of year. The colors are perfect for the holidays and it's a nice mix of fruit and veggies. And it has pomegranates which is a huge score in my salad-book. :) I love those crunchy little fruit bites. I took this salad to a Christmas party last week that was potluck style and received many compliments on the dish. It's a flavorful salad that is tangy, tart, crunchy, sweet and sour. It's also very versatile. You could maybe even add mango, pineapple, or nuts to this salad and it would be wonderful! I used spinach, but you could also use baby greens or arugula and it would taste incredible. If you'd rather buy your dressing, it would be great pair with just about any vinaigrette. I'm all about working with what I have so I encourage you to do the same.

Pomegranate Pear & Apple Salad
12 SERVINGS 
PREP: 15 minutes           COOK: 0 minutes            READY IN: 15 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

SALAD:

• 6 cups chopped spinach
• 2 gala apples, cored and diced (use a tart, crisp apple if you don't have gala on hand)
• 2 asian pears, cored and diced
• 1 cup pomegranate seeds
• 1/2 cup feta cheese

DRESSING:

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 teaspoon honey

DIRECTIONS

---

1.  In a large bowl, combine spinach, apples, and pears.
2. Top with pomegranate seeds and feta cheese.
3. Wisk all the ingredients for the dressing together and pour on top, if you wish. (I serve my dressing on the side).

NUTRITION FACTS

---

(salad without dressing)

    3/4 cup serving    52 calories   1.5g fat   8.8g carbs    1.5g protein    6.1g sugar   

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Enjoy!
Recipe adapted from epicurious.

Gluten Free Almond Sugar Cookies

In my effort to cut down on processed sugar in our baking at home, it's a little hard to make the traditional sugar cookies that the kid's crave this time of year. I found this great alternative to sugar cookies on Detoxinista and modified it to use what I have in my pantry. The result was fabulous-- though I'm not sure my children were impressed by the lack of color in the frosting. We may have to work on that! The coconut flavor combined with the almonds is perfect. These almost reminded me of the Samoa Girl Scout cookies. Sounds strange, because there's no chocolate or caramel, but that's immediately what my mind went to when I first tried them. If you'd like, you can use raw honey instead... it would help the frosting "set up" a little more.

Gluten Free Almond Sugar Cookies
18 SERVINGS 
PREP: 20 minutes           COOK: 8-10 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

FOR THE COOKIES:

• 2 cups almond meal (I used Trader Joe's)
• 1/4 cup coconut oil, softened (or use butter instead, but the coconut gives these a wonderful flavor!)
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
 

FOR THE FROSTING:

• 2 tablespoons coconut oil, softened
• 2 tablespoons honey
• ½ teaspoon vanilla extract
• pinch of fine sea salt

DIRECTIONS

---

1. Preheat oven to 350ºF.
2. In a mixing bowl, mix together cookie ingredients until well combined. 
3. Line cookies sheets with parchment paper and form cookie dough into 15 equal round balls. Place on the parchment paper and press down with your hand. 
4. Place in the oven and cook for 8-10 minutes, or until golden brown. They will not look done, but they probably are. If you cook them for much longer, the bottoms will burn.
5. Let the cookies cool for 30 minutes.
6. While they're cooling, make the frosting. This doesn't seem like much frosting, but it's the perfect amount for these cookies. :)

NUTRITION FACTS

---

    1 serving    122 calories   9.8g fat   8.1g carbs    2.3g protein    6.2g sugar   

Enjoy!
Recipe adapted from Detoxinista.

Pumpkin Chocolate Granola Bars

Unlike Cami, I'm still in full on pumpkin mode. I'm not ready to give it up just yet! Maybe after Thanksgiving?

(Yeah, probably not...)

I'm a pumpkin kind of gal and pumpkin pie spice is hitting the spot for me lately. The last couple weeks, I've been watching my calories. My littlest lady is finally eating all on her own (FREEDOM!!!!) and I'm ready to shed the last 10-15 pounds that I've held onto with all my three children. By the way, if you're looking for a great way to track your calories and activity, try the "MyFitnessPal" app. It makes tracking so simple and easy it barely takes any time at all, which is just my style! You can also set your own goals so you know exactly how many calories you should be taking in each day, and the breakdown of carbs, protein and fat (and more, if you want it). It's made all the difference in my life! I'm awesome at working out, but not so great at passing on the sweets.

I've noticed as I've been watching my eating habits that I would run for the cupboards after putting my little lady down for nap. The boys were (mostly) quiet and it was a time I could crouch down in the kitchen and have a little "me" time. Apparently that consisted of drowning myself in chocolate and any other sweet imaginable. Then around 2:30-3:00 p.m., I would feel so tired (go figure!). That sugar was giving me an all-time low and that's usually when I'd reach for the caffeine, but since I've kicked that for over a month now, I was left to analyze how I could put better energy boosting foods in my body instead of sugar, sugar, sugar.

This is what I came up with... Pumpkin granola bars. They leave my sweet tooth feeling satisfied, but don't give me a sugar hangover. They are a great source of energy and tide me over until dinner time (and keep me out of the kitchen cupboards!). And as added bonus, my entire family gives these a two thumbs up!

Pumpkin Chocolate Granola Bars
10 SERVINGS 
PREP: 10 minutes           COOK: 30 minutes            READY IN: 40 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1/2 cup pumpkin puree
• 1/2 cup applesauce
• 1/3 cup honey
• 1 teaspoon vanilla
• 3 cups rolled oats
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup 60% cacao chips, chopped
• 2/3 cup sliced almonds

DIRECTIONS

---

1. Preheat oven to 350ºF and grease an 8x8-inch baking pan. Set aside.
2. In a medium bowl, combine pumpkin puree, applesauce, honey, and vanilla. Stir until smooth.
3. Add in the oats, pumpkin pie spice, cinnamon, and salt. Stir until mixed together.
4. Stir in cacao chips and almonds.
5. Evenly press oat mixture into greased pan. Bake for 30 minutes, or until golden brown. The pumpkin keeps the bars moist so make sure they are golden, you don't want to under-bake them. 
6. Let cool for 30 minutes and cut into 10 even granola bars.

NUTRITION FACTS

---

    1 granola bar    236 calories   8.8g fat   39.6g carbs    6.5g protein    17g sugar   

Enjoy!
Recipe inspired by Sally's Baking Addiction.

Indulgence Moment: Pumpkin Spice Cookies

I sure hope nobody's tired of my pumpkin spice obsession quite yet, because I'm not done (almost, but not quite!) I just can't move onto the next season's ingredient (watch out cranberries, here I come!) before I leave you with one more amazing bit of pumpkin spice goodness. Funny thing about these is they are all about the pumpkin spice - no pumpkin at all, just the spice. Which, I'll admit, is fine by me. I mean, I like pumpkin cookies just as much as the next pumpkin-lover, but adding pumpkin to cookies does end up making them into little pumpkin cakes that are fluffy and cake-like rather than chewy and cookie-like. These little guys are great, because by leaving out the pumpkin and being very generous with the pumpkin spice, you get a fantastic cookie-like cookie packed with all that spicy pumpkin flavor that it's really all about anyway.

I made these smaller than the traditional cookie - kind of like little two-bite cookies. This made them very shareable (and I like how eating small things makes them feel like they go that much further!) But, they would make perfectly lovely cookies of "typical" size as well. However you bake them up, I know you'll love this final (I think) salute to pumpkin!

Pumpkin Spice Cookies
3 1/2-4 dozen bite-size cookies (or about 1 1/2 dozen regular sized cookies)  
PREP: 15 minutes (+3 hours to refrigerate dough)     COOK: 8 minutes            READY IN: 3 1/2 hours (with chilling dough)

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1/2 cup butter, softened (I use salted - if using unsalted you may want to add a pinch of salt to taste)
• 3/4 cup brown sugar
• 1 egg
• 1/4 cup honey
• 2 tablespoons pumpkin pie spice (you could reduce the spice slightly if you prefer less, but I went all the way and it was heavenly!)
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons corn starch
• 1 teaspoon baking soda

DIRECTIONS

---

1. In a medium-sized bowl, cream together butter, sugar, and egg until the dough is light and fluffy (5-7 minutes with an electric or hand mixer).
2. Add the honey, pumpkin pie spice, and vanilla. Mix, scraping the sides of the bowl, until smooth.
3. Add flour, cornstarch, and baking soda. Mix until just combined.
4. Cover and refrigerate dough for at least 3 hours (or up to 5 days). 
5. Once the dough is chilled, form heaping teaspoons of dough into balls and place on a baking sheet, spacing them 2 inches apart and flattening each ball just slightly. Place into an oven preheated to 350ºF and bake for 8-10 minutes. 
6. Let cookies cool 5 minutes, then remove from baking sheet. 

NUTRITION FACTS

---

    2 mini cookies   106 calories   4.2 g fat   16 g carbs    1.4 g protein    7.4 g sugar   

Enjoy!
Recipe adapted from Averie Cooks.

Chili Lime Pork Chops

I have a secret. I have an odd obsession with cookbooks. But only the ones that have pictures to go along with the recipe, and I mean every recipe. Those are the only cookbooks I seem to buy, and I know I can't be the only one. This recipe grabbed me as I was looking through my new Paleo cookbook. I'm trying to cook a variety of foods these days and this was a nice break from the usual chicken or fish recipes. It's healthy, quick to prepare, and can easily be a freezer meal (freeze the sauce separately and add to pork in the skillet the day you'd like to cook it).

Chili Lime Pork Chops
4 SERVINGS 
PREP: 20 minutes           COOK: 6 minutes            READY IN: 26 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2-3 lbs pork tenderloin
• 2 tablespoons coconut oil
• sea salt and pepper to taste

Sauce:

• 3 tablespoons lime juice
• zest of 1 lime
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 teaspoon apple cider vinegar
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/4 cup cilantro
• 3/4 teaspoon onion powder
• 1/4 teaspoon chipotle chili powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS

---

1. Cut pork tenderloin into thick cubes, about 3/4 inch thick.
2. To prepare the sauce, add all sauce ingredients to a food processor and blend until smooth. 
3. Heat skillet over medium heat with coconut oil. Sprinkle pork with sea salt and pepper and add to pan. Cook for 1-2 minutes or until bottom starts to brown. Turn pork over and cook for another 1-2 minutes. 
4. Add sauce to skillet with pork and cook until pork is cooked through, about 4 minutes. 
5. Serve pork with sauce poured over it.

NUTRITION FACTS

---

10 oz pork= 1 serving   460 calories  20.6g fat  6.5g carbs   59.6g protein   4.7g sugar   

Enjoy!
Recipe adapted from Make Ahead Paleo by Tammy Credicott
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