Pork Tenderloin Gumbo

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.

INGREDIENTS

  • 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

DIRECTIONS

  • 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!

NUTRITIONAL INFORMATION

Makes 4 servings.

Per serving: 337 calories, 39 g carbs, 6 g fat, 32 g protein, 8 g fibre

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Red Pepper Egg Cups

Last night the girls came over for brunch… though it was dinnertime… so really it was brinner, or a dunch… whatever it was, it was darn delicious. We had a super fun time cooking, catching up and sharing healthy secrets. Sophia in particular brought over these amazing gluten-free brownies made from black eyed peas, which I will definitely be trying out in my own kitchen in the near future. My contributions to the evening were banana apple pumpkin muffins and these roasted red pepper egg cups – a total experiment that turned out beautifully. The roasted red peppers softened right up and caramelized into a certain sweetness that complimented the savoury attributes of the onions, spinach, egg and cheese.

INGREDIENTS

  • 2 large red bell peppers
  • 4 whole eggs (or 8 egg whites)
  • 1/4 cup chopped onions
  • 1/4 cup chopped spinach
  • 1/4 cup shredded cheddar cheese
  • Salt and pepper to taste

DIRECTIONS

  • Cut peppers in half height-wise, seed and arrange on baking sheet covered in aluminum foil.
  • Crack an egg into each half.
  • Top with onions, spinach, cheese, salt and pepper.
  • Bake at 375 degrees Fahrenheit for 20 minutes.
  • Remove from oven and enjoy!

NUTRITIONAL INFORMATION

Makes 4 servings.

Per serving: 119 calories, 7 g carbs, 3 g sugar, 7 g fat, 9 g protein, 2 g fibre

Along with our delectable eggs we enjoyed this beautiful fruit salad compliments of Sophia and a fresh batch of gluten-free Banana Apple Pumpkin Muffins.

Chili Lime Tofu Stir-Fry

Yesterday was National Pita Day according to Extreme Pita (half price pitas all day with proceeds going towards the Heart & Stroke Foundation) so Dave and I resolved to eat pitas for all three of our meals. Sadly our plan was foiled as upon arrival for the final pita of the day we are greeted by a glowing neon “CLOSED” sign. Still hungry and not willing to sink to Subway for dinner, I had to improvise with what little was left in the fridge at home… and it turned out great!

INGREDIENTS

  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 1 inch ginger, thinly sliced
  • 1/2 onion, sliced
  • 2 cups sliced white mushrooms
  • 1/2 green pepper, sliced
  • 1/2 head red cabbage, sliced
  • 1 package (350 g) extra firm tofu, cubed
  • 1 cup cooked quinoa
  • 1 tsp red chili flakes
  • 1 lime, juiced
  • 1 tbsp soy sauce

DIRECTIONS

  • Heat oil over medium heat. Sauté garlic, ginger, onion for 2 minutes. Add mushrooms, peppers and cabbage and cook until peppers and cabbage soften.
  • Add tofu, quinoa, chili flakes, lime juice and soy sauce and stir for 3 minutes.
  • Remove from heat, serve and enjoy!

NUTRITIONAL INFORMATION

Makes 4 servings.

Per serving:

Calories 245

Carbs 25 g

Sugars 6 g

Fat 11 g

Protein 16 g

Fibre 5 g