We make every effort to encourage and teach our clients how to look, feel and be their best through proper nutrition and exercise coaching. We believe in a holistic approach encompassing both mind and body. You won't find any gimmicks here- just a healthier, leaner, fitter you. Our proven methods produce real results, time and time again. Your goals are our goals!
____________________________________________________________________________________________
____________________________________________________________________________________________
Breakfast Sausage Patty's
This is one of my favorite Pork Sausage recipes. Great for breakfast or any time of day. Enjoy!
What You Need:
3 pounds ground pork
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground sage
1 teaspoon ground thyme
1/4 teaspoon ground allspice
1 tablespoon brown sugar
1/2 teaspoon ground nutmeg
1/4 to 1/2 teaspoon cayenne pepper
Directions:
1) Combine salt, black pepper, sage, thyme, allspice, brown sugar, nutmeg and cayenne pepper in a small bowl. Mix well.
2) Pat ground pork into a 12 x 18-inch rectangle. Sprinkle spice mixture evenly over pork. Mix well. Using a scoop or 1/4 cup measure, form patties about 1/2-inch thick. Place on a tray. Refrigerate for up to a week or freeze for up to 3 months. Yield: 21 patties.
3) To pan-fry, saute patties over medium-low heat in a non-stick pan, about 7 minutes per side.
4) To bake, preheat oven to 400 degrees F. Arrange patties on a baking sheet and bake for 15 to 18 minutes, or until center is no longer pink.
What You Need:
3 pounds ground pork
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground sage
1 teaspoon ground thyme
1/4 teaspoon ground allspice
1 tablespoon brown sugar
1/2 teaspoon ground nutmeg
1/4 to 1/2 teaspoon cayenne pepper
Directions:
1) Combine salt, black pepper, sage, thyme, allspice, brown sugar, nutmeg and cayenne pepper in a small bowl. Mix well.
2) Pat ground pork into a 12 x 18-inch rectangle. Sprinkle spice mixture evenly over pork. Mix well. Using a scoop or 1/4 cup measure, form patties about 1/2-inch thick. Place on a tray. Refrigerate for up to a week or freeze for up to 3 months. Yield: 21 patties.
3) To pan-fry, saute patties over medium-low heat in a non-stick pan, about 7 minutes per side.
4) To bake, preheat oven to 400 degrees F. Arrange patties on a baking sheet and bake for 15 to 18 minutes, or until center is no longer pink.
Pulled Pork Appetizer
1. Slice organic red apples so they lay fairly flat (not angled)
2. Spread Boursin light cheese (the spreadable kind not the flaky kind) or light garlic cream cheese on the apple slices
3. Pull pork from a pork roast (slow cooked or baked in the oven with a nice spice rub) and place a thick slice on the cheese and apple
So easy and yummy! A nice appetizer for entertaining without the bread.
2. Spread Boursin light cheese (the spreadable kind not the flaky kind) or light garlic cream cheese on the apple slices
3. Pull pork from a pork roast (slow cooked or baked in the oven with a nice spice rub) and place a thick slice on the cheese and apple
So easy and yummy! A nice appetizer for entertaining without the bread.
Apple Walnut Pork Loin
1. Pound a lean pork loin strip flat with a meat mallet.
2. Mix the following in a small bowl: a few tablespoons of red wine vinegar, cinnamon and some unpasteurized organic liquid honey.
3. Brush this mixture on what will be the inside of the pork roll up.
4. In a food processor or magic bullet, lightly grind a whole small red apple, leaving some a bit chunky and some quite pureed.
5. In a separate processing container grind about a cup of walnuts until quite finely chopped, add a few larger pieces (halves,
quarters) back in.
6. Chop up some fresh spinach leaves.
7. Spread the apple mixture onto the pork, layer with chopped spinach leaves and finally the walnut crumbs and pieces.
8. Drizzle a bit of organic unpasteurized liquid honey over the layered mixture and roll the pork loin up and tie with a
wet roast string.
9. Bake in the center of a baking sheet @ 375 for about 40 mins or until pork is done to your desired level.
10. Remove from the oven and let stand 5 mins before cutting into slices and serving with fresh vegetables or salad of your choice.
* Pefect for those who enjoy a little sweet taste at dinner! Looks nice for guests and is suitable for meal 4 and 5 (each serving has a minimal amount of fruit and honey - just enough to satisfy your sweet tooth!
2. Mix the following in a small bowl: a few tablespoons of red wine vinegar, cinnamon and some unpasteurized organic liquid honey.
3. Brush this mixture on what will be the inside of the pork roll up.
4. In a food processor or magic bullet, lightly grind a whole small red apple, leaving some a bit chunky and some quite pureed.
5. In a separate processing container grind about a cup of walnuts until quite finely chopped, add a few larger pieces (halves,
quarters) back in.
6. Chop up some fresh spinach leaves.
7. Spread the apple mixture onto the pork, layer with chopped spinach leaves and finally the walnut crumbs and pieces.
8. Drizzle a bit of organic unpasteurized liquid honey over the layered mixture and roll the pork loin up and tie with a
wet roast string.
9. Bake in the center of a baking sheet @ 375 for about 40 mins or until pork is done to your desired level.
10. Remove from the oven and let stand 5 mins before cutting into slices and serving with fresh vegetables or salad of your choice.
* Pefect for those who enjoy a little sweet taste at dinner! Looks nice for guests and is suitable for meal 4 and 5 (each serving has a minimal amount of fruit and honey - just enough to satisfy your sweet tooth!