Thai Basil Pork Lettuce Wraps

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In just ONE WEEK, I am jumping on a plane and flying to Japan to visit my bestie!! I will be taking a 3 week long vacation and traveling through Japan, Thailand and a quick stop in Beijing to see the Great Wall of China. 

Holy shit.

I AM EXCITED!

To be honest, I can't decide where I'm most excited to travel to. It changes daily - that is no exaggeration.

I get excited about the fact we are spending a day with elephants  in Chiang Mai, Thailand. Then I quickly remember we will be visiting the snow monkeys of Japan (in case you didn't know, I LOVE monkeys) and Japan jumps to a lead. But I can't overlook the fact that we will be hiking along the Great Wall, in both restored and unrestored portions. HOW IS A GAL TO CHOOSE?!

My itinerary, in case you'd like to follow along and live vicariously through me, is as follows:

• April 27-28: Tokyo, Japan
• April 29: Bangkok, Thailand
• April 30 - May 1: Chiang Mai, Thailand
• May 2-3: Krabi, Thailand
• May 4: Bangkok, Thailand
• May 5-8: Beijing, China
• May 9: Tokyo, Japan
• May 10-11: Kyoto, Japan
• May 12-16: Tokyo, Japan 

Above all else, I can't ignore the fact that I just love food and this entire trip is sure to be the most amazing culinary experience. 

In Bangkok, we are taking a half day cooking class. Before I learn the traditional way of Thai cooking, I flexed my culinary muscles with this recipe to celebrate my trip. Thai basil dishes are always my favorite when I eat Thai food. I love the element of flavor the basil adds to the dish. Asian food can often be thought of as heavy and filling as they are normally accompanied with rice or noodles. These lettuce wraps are such a delicious and healthy option, all while enjoying the same amazing Thai flavors. 

These lettuce wraps are so easy to make! They are great for lunch or dinner, but also make for the perfect entertaining dish. Serve these to your next party and it is sure to be a hit. 

Thai Basil Pork Lettuce Wraps

Prep Time: 10-15 minutes

Cook Time: 8 minutes

Servings: 4

Ingredients: 

• 1 lb ground pork
• 2 tsp coconut oil
• 2 tsp garlic, minced
• 1/2 jalapeño, chopped (add more or less depending on your desired spiciness level!)
• 1/4 c onion, chopped
• 1/2 c basil leaves, roughly torn
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 lime, juiced
• 2 tsp coconut sugar

Serve with:

• Butter lettuce, leaves washed and separated
• Shredded carrots
• Green onions, sliced
• Fresh basil

Directions:

1. Begin by chopping all ingredients and making your sauce. In a small bowl combine soy sauce, fish sauce, lime juice and coconut sugar. Stir well and set aside.
2. In a pan over medium high heat, add coconut oil, garlic, jalapeños and onion. Sauté until onions begin to soften, about 3 minutes. 
3. Add ground pork and continue to cook until browned, an additional 3 minutes. Be sure to continually mix the pork, onions and peppers so that the meat doesn't stick to the pan. 
4. Once the pork has cooked, add the torn basil and sauce. Allow the sauce to reduce some, cooking for an additional 2 minutes. 
5. Transfer pork to a serving dish. Assemble lettuce wraps with butter lettuce, pork, shredded carrots, green onion and  more fresh basil!

Nutritional Information (1 serving):

185 calories - 21 g Protein, 5 g Carbohydrates, 9 g Fat

Cabbage, Ham and Potato Soup

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The scene couldn't have been more fitting when I first made this soup. It was a lazy Sunday and the rain had be coming down for hours on end. There was a chill in the air, making it the perfect day to stay indoors wearing my favorite comfy clothes - and to create the ultimate St. Patrick's Day soup!

I imagine it is like this in Ireland quite often, which would be incredibly detrimental to my productivity. But seeing as how we've been in a drought for so long in California, it was a very welcomed rainy day.

Now, let's talk about this soup. 

I, for one, am a huge lover of cabbage. Raw, slaw, stewed or pickled - you name it, I'll eat it. Not everyone goes ga-ga for the vegetable like I do, but I'm hoping to change your tune after trying this soup.  Loaded with cabbage, cubes of ham, sweet potatoes and seasoned with caraway seeds and fresh thyme, this soup will warm you from the inside even on the coldest and rainiest of days. (OK, so I know sweet potatoes aren't really keeping with the Irish theme BUT they are the white sweet potatoes and I think they are more fitting that the traditional tuber)

This recipe makes a VERY large batch of soup, which is great as this rewarms wonderfully. I'm beginning to realize all of my Soup Recipes make large batches...

This will feed a family for a meal or two, or you can easily freeze a portion of this soup if you are only cooking for one or two. It doesn't need to be St. Patrick's Day to enjoy this soup, but a lazy, rainy Sunday to enjoy a warm bowl doesn't hurt.

Cabbage, Ham and Potato Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: about 10 cups of soup

Ingredients:

• 1 head of cabbage, chopped
• 1 medium onion, chopped
• 1 lb ham steak, cubed
• 1 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 2 tsp caraway seeds
• 2 tsp fresh thyme, chopped
• 2 bay leaves 
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups chicken broth
• 2 cups white sweet potatoes, cubed

For garnish:

• Irish Soda Bread

Directions:

1. In a large pot over medium heat, add onions and olive oil. Cook while stirring often until onions are softened and fragrant, about 5 minutes.
2. Add cubed ham, garlic, thyme, caraway seeds, bay leaves,salt and pepper. Stir and continue to cook for another 5 minutes.
3. Add cabbage and chicken broth, increase heat to high and bring to a boil, about 10 minutes.
4. Add sweet potatoes and return to a boil, 5 minutes. 
5. Cover and reduce heat to low and simmer for 20 minutes. Serve immediately. Allow any remaining soup to cool and store in the refrigerator or freeze.

Nutritional Information (1 cup soup):

138 calories - 13 g Protein, 15 g Carbohydrates, 2.8 g Fat

Ham, Leek & Sourdough Dressing

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The holiday season is so close I can taste it. Literally. I have already starting practicing my dishes for the holidays!!

From now until Christmas, I’ll be sharing with you my family favorites – all with my twist to make them easier on the diet this season. Going through contest prep during the holidays is no easy task. I’m starting to realize more and more how disciplined I must be to make sure I stay on course. Nothing I can’t handle, however!

First up for my holiday favorites and just in time for Thanksgiving: Dressing. Or stuffing…the great debate.

The main reason I love the holidays is that each family has their own traditions. Mine, for example, calls that deliciously bready side dish served with turkey DRESSING, not stuffing. Why? Because stuffing is stuffed and cooked in the bird while dressing is cooked in a casserole outside of the turkey. Perfectly logical if you ask me. Whatever your family calls it, dressing or stuffing, there are hundreds of variations.

Because dressing is one of my favorite side dishes, I wanted to create a recipe I would have no problem eating this Thanksgiving while staying in line with my contest prep. Traditionally, dressing (or stuffing) is made with sausage. As tasty as it may be, it is extremely high in fat. I opted for ham – same animal, leaner cut of meat! 

I also recently found my new favorite gluten free bread: Bread SRSLY. This stuff is AMAZING. Gluten free breads usually tastes like gluten free breads. Not this. No, this actually tastes like an amazing slice of sourdough. Instead of relying on the bread to be the bulk of the dressing (like normal) I cut back significantly on the bread and loaded up on other vegetables and the ham.

With sourdough and ham being the foundation of the dressing, now comes the other fillers. A must-have in my family’s dressing are water chestnuts. They add the perfect crunch! I used leeks instead of onions as I feel they bring a greater depth of flavor to the dish. Celery, fresh cranberries, rosemary and thyme round things out.  Not only is this dish full of flavor, it is also beautiful and full of color!

Ham, Leek and Sourdough Dressing

Prep Time: 25 minutes

Cook Time: 50 minutes

Servings: 6

Ingredients:

• 1/2 lb. Gluten-free sourdough bread (or whichever you prefer - I recommend Bread SRSLY), cubed (about ½"), yields 4 cups
• 1 lb. country ham steak, cubed (about ½")
• 1-1/2 tbsp. butter
• 4 cloves garlic, minced
• 2 medium leeks, bulb and lower leaf portion, 2 cups thinly sliced and halved
• 2 cups celery, sliced
• 1 tbsp. fresh rosemary, finely chopped
• 1 tbsp. fresh thyme, finely chopped
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 can water chestnuts (5 oz. can)
• 1-1/2 cup fresh cranberries
• 1 cup chicken stock (see note 5 below)

Directions:

1. Preheat oven to 350°F. Slice bread into ½" cubes, yielding about 4 cups of bread. Spread out evenly on a baking sheet and bake in oven for 10 minutes or until toasted.
2. While bread is toasting, prepare the ham, leeks and celery. Slice the ham into ½" cubes like you did the bread. Slice the celery and leeks, setting aside. Remove bread from oven after it has toasted and set aside. Increase temperature to 375°F.
3. In a large cast iron pot (or soup pot) sauté ham over medium heat for about 5 minutes, until the outside starts to brown and caramelize. Remove and set aside.
4. Melt butter over medium heat. Add garlic, celery, leeks, herbs, salt and pepper. Sauté for about 5 minutes or until leeks soften and become slightly translucent. (This part smells SO flavorful!!). Turn stovetop heat off.
5. Add drained water chestnuts, cranberries and ham back to the pot with the vegetables. Stir to mix evenly. Add 1/2 cup of the chicken stock, stir to incorporate, and then add the bread. If all liquid has soaked up, add remaining 1/2 cup of chicken stock. We don't want our mixture to become too wet - if liquid starts to pool at the bottom of the pot we've added too much! We want the mixture to be saturated but not swimming!
6. Transfer to a casserole or baking dish. Cover dish with tin foil and bake at 375°F for 20 minutes covered. Remove tin foil after 20 minutes and continue baking for another 30 minutes uncovered. Let rest for 10 minutes before serving.

Rosemary Balsamic Pork Tenderloin

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It's (unofficially) crock pot season! Warm, slow cooked meals are almost necessary when it gets dark and chilly by 7pm. Add to that a meal that takes minimal effort and you've got yourself a staple dinner in your meal planning rotation for this Fall and Winter!

If you loved my Slow Cooker Carnitas as much as I do, then you are in for a treat with this Rosemary Balsamic Tenderloin. Normally with lean cuts of meat you can't cook them too long or you run the risk of drying out the meat. This crock pot recipe completely voids that rule. You are left with a pork tenderloin that is so incredibly tender it shreds with only the touch of a fork. 

Dig in! 

Rosemary Balsamic Pork Tenderloin

Prep Time: 15 minutes

Cook Time: 6-8 hours

Servings: 6

Ingredients:

• 1 tbsp coconut oil
• 1.5 lb pork tenderloin
• 1 medium onion, sliced into rings
• 1/4 cup apple cider vinegar
• 1/4 cup balsamic vinegar
• 4 cloves garlic, minced
• 1 tbsp rosemary, fresh, chopped
• 1 tbsp thyme, fresh, chopped
• 1 cup chicken bone broth
• Salt and Pepper

*You will also need a crock pot for this recipe. 

Directions:

1. Generously salt and pepper pork loin on all sides and set aside. Chop onions and layer them in bottom of crockpot. 
2. In a large skillet over medium heat, melt coconut oil. Sear pork tenderloin on all sides to create a crust. Once all sides have been seared (about 10 minutes) transfer tenderloin to crockpot, placing on top of onions. Pour bone broth into skillet to de-glaze, scrapping up any delicious pieces that were left in the pan.  Carefully pour the broth into bottom of crockpot around the pork tenderloin, but not directly over the meat.
3. Mix apple cider vinegar, balsamic vinegar and garlic together and then pour mixture over tenderloin. Lastly, sprinkle the fresh rosemary and thyme over pork and onions. 
4. Place lid on crockpot and set heat to low. Cook for 6-8 hours, until tenderloin is tender and can easily be pulled apart with a fork. Once cooked, shred tenderloin within crockpot, mixing with onions and drippings. 

Nutritional Information (1 serving - approximately 7.25 oz cooked)

210 calories - 30 g Protein, 5.5 g Carbohydrates, 7.5 g Fat

Fig, Ham and Arugula Flatbread

Fall is OFFICIALLY here! Today, September 23rd, is the fall equinox. Equal parts day and night. What better way to celebrate than with this very Fall-worthy flatbread!? Last week I posted an easy step-by-step guide to my Cauliflower Crust. I'm using this as the base for this Fig, Ham and Arugula Flatbread!

I've already show you a fantastic recipe for PIZZA using my crust, but what about showing some love for flatbread? I absolutely love the pairing of figs and prosciutto (did you see my Cheese and Charcuterie board). It is a salty, sweet and rich tasting combination! 

You know what makes prosciutto so dang tasty? Fat, baby!! While it's perfectly acceptable to indulge every now and again, I wanted to create a lighter option that can be enjoyed for any occasion and is just as delectable. Enter: ham. Ham provides that deliciously salty pork flavor with a fraction of the fat. 

Loaded up with ham and figs, sprinkled a top with shaved Parmesan cheese and finished off with arugula and a balsamic reduction drizzle - this flatbread packs a punch of flavor!

Fig, Ham and Arugula Flatbread

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Servings: 9 pieces

Ingredients

• 1 Cauliflower Crust  (see my post on how to make!)
• 3 figs
• 3 slices of ham, thinly cut (2.5 oz)
• 1 oz shaved Parmesan cheese, about 1/4 cup
• 1/2 cup arugula 
• 1-2 tbsp Balsamic Reduction, optional (It is very simple to make for yourself! Here is an EXAMPLE) 
  • Alternatively: If you don't have the time (or patience) to make the reduction, you can very simply toss the arugula in balsamic vinegar before topping the flatbread!

Directions

1. Begin by preparing the Cauliflower Crust. I have a detailed step-by-step guide on how to make this. When it comes to Step 6, shape crust into a rectangle/oval before baking.
2. As crust is baking, prepare the toppings by thinly slicing the figs and cutting the ham into strips.
3. Once the crust has baked, remove from oven. First, top with an even layer of Parmesan cheese. Follow with the ham and lastly the figs. Return to oven (450° F) for another 5 minutes or until the cheese has melted and the ham has warmed. 
4. After the flatbread has been baked, top with fresh arugula and drizzle with a balsamic reduction. No balsamic reduction? No problem! Simply toss the arugula with 1 tbsp balsamic vinegar before topping the flatbread. 
5. Slice the flatbread into 9 equal pieces and serve!

Nutritional Information (2 slices)

110 calories - 11 g Protein, 11 g Carbs (5.5 g Fiber), 2.4 g Fat