Cherry Pork Tenderloin Medallions

This recipe really was a joy to make, it's simplicity made it a great week-night meal and the flavor was absolutely superb. The meal can be made corn-free by using potato starch in place of the cornstarch.

Recipe by Megan Vasquez, adapted from Linda Larsen

Time: about 30 minutes
Yield: 4 servings

Side dish suggestions: stir-fried and steamed green beans, baked potato

Ingredients:
- 1 pound pork tenderloin
- salt
- pepper
- 1/4 c. flour of your choice (I used gluten free)
- 2 Tbsp. olive oil or coconut oil
- 3/4 c. sweet red wine (or apple or cherry juice)
- 2 tsp. cornstarch
- 1 Tbsp. brown sugar or honey
- 1/4 c. applesauce
- 1 Tbsp. brown mustard (Dijon works fine)
- 1 c. cherries, pitted and halved

Directions:
Begin heating the oil in a large nonstick skillet. Cut the pork crosswise into 1" slices. Place between two sheets of wax paper and pound with a meat mallet or heavy rolling pin until 1/2" thick. Sprinkle with salt and pepper and flour on both sides. Add the tenderloin slices to the skillet and cook for about 10 minutes, turning once, or until pork is slightly pink in the center and internal temperature registers 155 degrees F. Remove pork from skillet and place on serving platter; cover with foil.

Add wine and mustard to the skillet; cook and stir over medium high heat until sauce thickens and bubbles. Sprinkle cornstarch over the mixture while stirring. Add cherries and applesauce; cook and stir for 2 minutes longer. Return the pork to the skillet for one minute to heat through; then serve. Spoon sauce over the pork and enjoy!

Pizza Bowl

(Note to self: I need to start remembering to take a photo after making it instead of in a Tupperware when I'm eating my lunch!!)

Craving pizza but not wanting to sacrifice your healthy diet for all the carbs and cheese? Pizza bowl to the rescue! Grill up some diced chicken and your favorite toppings and add a couple spoonfuls of sauce. I used bell peppers, mushrooms, green onions, a few slices of pepperoni, yellow squash, & zucchini. You can cut out the cheese if you are counting calories, or sprinkle a little bit on top, whatever suits you. Delicious!

Roasted Corn Chowder with Chicken and Cilantro

My mom sent me this recipe and I tried it on some friends a couple weekends ago. They loved it! I accompanied this hearty, spicy soup/stew with some homemade baking powder buiscuts. The recipe can be found here. Its a really delicious soup that's fairly low in calories. Enjoy! I know I did!

Roasted Corn Chowder with Chicken and Cilantro

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Ingredients

1 tablespoon extra virgin olive oil
1 teaspoon cumin
1/2 teaspoon curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed (I used about 1/2 a bag of frozen corn).
1 large sweet potato, peeled, diced
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles
1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink (use what's available and in season in your supermarket)4 oz. chopped roasted green chilies
1 quart light vegetable broth
1 14-oz can coconut milk or plain hemp milk
2 rounded cups cooked chicken pieces
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave, to taste (I left this out)
To serve:
3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 limes

Instructions

If corn is in season use fresh ears of corn- if not- roast thawed frozen kernels on a baking sheet.
Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice. Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chilies; stir for a minute. Add in the broth. Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so. Add the coconut milk and cooked chicken pieces. Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don't boil it. Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. Note: The lime juice brightens the taste and accents the spice. Agave cools the hotness.
Garnish with a lime wedge and pass out the spoons.
This chowder works well cooked slowly in a Crock Pot; add the coconut milk and cooked chicken 30 minutes before serving and heat through.
Add the lime juice and cilantro just before serving.
Total Servings: 8

Nutritional Information Per Serving

Calories: 276.2
Carbohydrates: 10.4 g
Cholesterol: 37.5 mg
Fat: 21.0 g
Saturated Fat: 13.2 g
Fiber: 2.9 g
Sodium: 64.5 mg
Protein: 14.3 g