Gumbo is pretty healthy as it is, with all those onions, tomatos and other stewed veggies, but I figured why not make it even healthier?! So I cut the sausage and substituted it for some lean pork tenderloin! Though one serving is only 337 calories, I couldn’t even finish my plate with all the spice, super filling veggies and lean protein. Super comforting and super healthy – this is my kind of meal.
- 1 tsp olive oil
- 1 lb pork tenderloin, cut into 1″ cubes
- 2 cups sliced white mushrooms
- 1/2 cup chopped sweet onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 3/4 tsp dried oregano
- 1 tsp red chili flakes
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- 1 large (28 oz) can diced tomatoes
- 1 can tomato paste
- 2 cups cubed sweet potatoes
- 1 cup chopped zucchini
- 1/4 cup minced cilantro
- Heat olive oil in large pot. Add pork and stir until cooked on all sides, about 8 minutes.
- Add mushrooms, celery, onions and garlic. Stir until veggies soften, about 5 minutes.
- Add tomatoes, tomato paste, ginger, cumin, oregano, chilis, salt and pepper. Bring to a boil then reduce to simmer. Cover and simmer for 45 minutes, stirring occasionally.
- Add sweet potatoes and zucchini and simmer another 30 minutes, stirring occasionally.
- Once sweet potatoes are soft, remove from heat, stir in cilantro and serve hot. Enjoy!
Makes 4 servings.
Per serving: 337 calories, 39 g carbs, 6 g fat, 32 g protein, 8 g fibre
I got a reservation at Noma!!! I cannot believe my luck! Noma in Copenhagen is, for the 3rd year in a row, rated the #1 restaurant in the world.
Dave and I are taking a trip to Copenhagen and Stockholm in September, so naturally we had to do a bit of research on the food we’ll be exploring over there. We marked our calendars for June 11th, 2012, reservation day for the month of September at Noma. We weren’t expecting success as an estimated 20,000 people try to get a reservation on reservation day, and we only have a 4-day window in town, but somehow, at 2 AM (10 AM Copenhagen time), after 7 minutes of Chrome browser refreshes we got through to find but a single time slot left that works for us! Lunch date at Noma on September 4th!
So because I was feeling so stoked all day, I thought I’d keep the mood light and fresh with a delicate summer salad for dinner. Fennel, cannellini beans, peas, carrots, egg and prosciutto made for a playful combination of flavours and an extraordinarily satisfying salad, packed with protein, fibre and healthy fats.
- 2 fennel bulbs
- 1 can cannellini or white beans, drained and rinsed
- 2 1/2 cups frozen peas and carrots
- 4 eggs
- 1 tbsp freshly squeezed lemon juice
- 1 handful fresh dill, loosely chopped
- 4 tsp whole grain dijon mustard
- 2 tbsp olive oil
- 1 clove garlic, crushed
- 1 tsp coconut palm sugar (or white/brown sugar)
- salt and pepper to taste
- 8 slices lean prosciutto
- Discard tough outer layer of fennel and slice thinly. Submerge fennel in an ice bath and set aside for 15 minutes.
- Bring a small pot of water to a boil and cook eggs for 9 minutes. Remove from heat immediately and plunge into cold water.
- Meanwhile, blanche peas and carrots in another pot of boiling water for 3 minutes. Remove from heat immediately and plunge into cold water.
- Combine fennel, peas, carrots and beans in a large bowl.
- To assemble dressing, mix lemon juice, dill, mustard, olive oil, garlic, sugar, salt and pepper in a small dish.
- Toss fennel salad with dressing.
- Warm a drizzle of olive oil in large frying pan and cook prosciutto until crispy.
- Arrange salad on serving plate, garnishing with quartered egg and prosciutto.
- Serve and enjoy!
Makes 4 servings.
Per serving: 480 calories, 50 g carbs, 8 g sugar, 17 g fat, 31 g protein, 16 g fibre
And what to do with the fennel tops you now have lying around? Pop them in a vase and you have an instant green centrepiece!
I’ve never been a huge fan of pork, but figured I’d give it another try since I’ve been reading it is one of the leanest meats out there. At 143 calories, 4 g fat (1 g saturated) and 26 g protein per 100 g (3.5 ounces), pork tenderloin is a very healthy source of protein.
- 1 1/3 lbs (600 g) pork tenderloin, cut into bite-size pieces
- 2 tbsp olive oil
- salt and pepper
- 3 cm ginger, peeled and thinly sliced
- 4 garlic cloves, chopped
- 1 large leek, white part only, thinly sliced
- 1 3/4 cup water
- 3/4 cup dry white wine
- 1 tbsp light soy sauce
- 4 tsp coconut palm sugar (or white/brown sugar)
- 4 baby bok choy
- Warm half of olive oil over medium heat in frying pan. Add pork, seasoned with salt and pepper, and saute until brown on all sides, about 5 minutes. Place pork on a plate and set aside.
- Add remaining oil to frying pan with garlic, ginger and leeks. Sautee until leeks soften, about 4 minutes.
- Add water, wine, soy sauce, sugar and pork. Bring to a boil, reduce to a simmer, cover and let braise for roughly one hour, stirring occasionally.
- After hour has elapsed, lay bok choy over pork and leek mixture, cover and let cook until bok choy softens, about 7 minutes.
- Remove from heat, plate with steamed rice and enjoy!
Makes 4 servings.
Per serving (excluding rice): 350 calories, 11 g carbs, 5 g sugar, 12 g fat, 40 g protein, 1 g fibre