Thursday, October 1, 2020


Lunch: Fall Green Salad  

Number of Servings

  • 2 Servings
  • 4 Servings
  • 6 Servings
  • Nutrition

3 Tbsp Apple Cider Vinegar

3 Tbsp Extra Virgin Olive Oil

1 Tbsp Honey

1 tsp Dijon Mustard

4 Cups Fresh Kale or Spinach

2 Apples, diced

¼ Cup Sunflower Seeds

¼ Cup Dried Cranberries

¼ Cup Blue Cheese

6 Tbsp Apple Cider Vinegar

6 Tbsp Extra Virgin Olive Oil

2 Tbsp Honey

2 tsp Dijon Mustard

8 Cups Fresh Kale or Spinach

4 Apples of Choice, diced

1/2 Cup Sunflower Seeds

1/2 Cup Dried Cranberries

1/2 Cup Blue Cheese

 

9 Tbsp Apple Cider Vinegar

9 Tbsp Extra Virgin Olive Oil

3 Tbsp Honey

3 tsp Dijon Mustard

12 Cups Fresh Kale or Spinach

6 Apples of Choice, diced

3/4 Cup Sunflower Seeds

3/4 Cup Dried Cranberries

3/4 Cup Blue Cheese

Directions

1. In a small bowl, whisk together vinegar, olive oil, honey and mustard

2. Layer remainder of ingredients and drizzle with olive oil mixture

Dinner: Pork Loin w/Baby Potatoes and Brussel Sprouts
 

Number of Servings

  • 2 Servings
  • 4 Servings
  • 6 Servings
  • Pork Nutrition
  • Potatoes and
    Brussel Sprouts
    Nutrition

For Pork:

1/3-1/2 Lb Pork Loin Roast

1/3 Tbsp Extra Virgin Olive Oil

2/3 tsp Salt

1/3 tsp Ground Black Pepper

1/3 tsp Garlic Powder

1/8 tsp Onion Powder

 

For Potatoes and Brussel Sprouts:

10 Baby Potatoes, halved

8 Brussel Sprouts, halved

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

For Pork:

1 ⅓- 2 Lb Pork Loin Roast

2/3 Tbsp Extra Virgin Olive Oil

1 1/3 tsp Salt

2/3 tsp Ground Black Pepper

2/3 tsp Garlic Powder

1/3 tsp Onion Powder

 

For Potatoes and Brussel Sprouts:

20 Baby Potatoes, halved

16 Brussel Sprouts, halved

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

For Pork:

2-3 lb Pork Loin Roast

1 Tbsp Extra Virgin Olive Oil

2 tsp Salt

1 tsp Ground Black Pepper

1 tsp Garlic Powder

½ tsp Onion Powder

 

For Potatoes and Brussel Sprouts:

30 Baby Potatoes, halved

24 Brussel Sprouts, halved

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

Directions

1. Preheat oven to 350 degrees

2. Pat pork dry w/a paper towel and rub on olive oil

3. Mix together seasonings and rub them all over pork

4. In a baking dish or roasting pan, roast for approx. 25 minutes per pound or until meat is no longer pink on the inside

5. Rinse and pat dry potatoes and sprouts. Toss in olive oil and salt and ground black pepper to taste

6. Add potatoes and Brussel sprouts around meat for the last 20 minutes of roasting time