Hey everybody!! I hope this finds you all happy, healthy, and whole!
Things are a little crazy around the Rodgers home, which means it has been a fight for health. Those busy days, when you’ve worked ungodly amounts in one day, and the blankets and Netflix are calling your name… Those are our weakness around here, and there have been a lot of them lately!! So if you think of us, send some prayers our way…because we want to feel good!! And feeling good starts with good food!
Speaking of good food…I have returned to the archives. And look what I found!! I so wish I was better at pictures because these really don’t do it justice…but this salad was FABULOUS!
Aweeee yeah baby. This salad had it all…satisfying, flavorful protein…crunchy veggies, and a creamy comfort from everyone’s favorite green thing…avocados! And the icing on the cake…(I feel like I should not be using that phrase…the dressing on the salad? Let’s start using that one instead, health nerds!!)…cabbage is cheap, pork is cheap…this meal is cheap!! Hallelujah healthy for your body and your budget!! So, you ready to find out how to make it for yourself?!
Note: the original calls for orange juice. Mr. Rodgers doesn’t do orange juice, too much sugar! So I substituted Wild Orange Essential Oil blended with Olive Oil. The flavor was fantastic, and it is much better for you!! My preferred brand is DoTerra. :). If you have questions on oils, leave me a comment and I can hook you up with my mom, she is an oil genius 😉
Here’s what you need:
1 lb Boneless Pork Loin
3 Tbsp Cumin
2 Tbsp Chili Powder
Salt and Pepper (about 1 Tbsp of each)
Pinch of Cinnamon (I added this for Mr. Rodgers, he LOVES it on meat)
3-4 Tbsp preferred cooking oil, recipe calls for olive oil but I don’t like heating it, I believe I used Coconut Oil
1 Two Pound head Green Cabbage, cored and thinly sliced
1/2 C Lime Juice (4ish limes)
1 Chile Pepper (I usually use Serrano)
1 Red Onion, thinly sliced
2 Cloves Garlic, minced
2 Ripe Avocadoes, peeled, pitted and chopped
3-4 Drops Wild Orange Essential Oil
1/4 C Olive Oil
1/4 C Red Wine Vinegar
1 Tbsp Cilanro Paste
Sale and Pepper
Optional: Toasted seeds of some kind, ie pumpkin seeds
And here’s how you do it!
Combine cumin, chili powder, cinnamon, salt and pepper. Rub it alllllll over that pork.
Heat your oil over medium high heat. Add the meat and cook 3-4 minutes per side so you have a nice sear, making sure it is done but not super done.
Remove from heat and let sit while you assemble your salad.
Whisk the orange oil into the olive oil so that it is combined and the flavor is infused. Feel free to taste and adjust depending on how strong you want the orange flavor.
Combine everything but the meat in a large bowl (including your orange oil mixture).
Slice your pork into thin slices and lay across the top of the salad. You are ready to enjoy!!
I try new recipes at least three times a week, and love them 90% of the time. However, it is very rare that I declare them perfection. Here it is…I’m gonna do it. This recipe is PERFECTION!!! I mean…how often is it that you have been eating the leftovers for three days straight, and you are still disappointed when they run out?! My husband agrees completely…it has officially been added to the Rodgers Family Favorites 🙂 Weirdest thing is…tomatoes make me want to vomit a little…and this has tomatoes in it…and I didn’t even notice them I loved it so much. That’s how you know its REAAALLLLLYYYY good! And great thing is…if you watch your labels carefully, this can be totally gluten free 🙂
Recipe adapted from eatingwell.com
What you need:
3 Acorn Squash
1/2 Roll of Pork Sausage (I used Sage Sausage) Note: original called for 5 oz of bulk turkey sausage, if you want to make it a little liter
1 small onion
1/2 red bell pepper, chopped
1 clove garlic, minced
1 Tablespoon chili powder (or more if you want a kick)
1 teaspoon ground cumin
1 Carton cherry tomatoes, chopped
1 15 oz can black beans, rinsed
1/2 teaspoon salt
Several dashes hot red pepper sauce
1 Cup Cheddar cheese, shredded (or cheese of choice)
And here’s how you do it!
Preheat the oven to 375 degrees.
Cut the squash in half horizontally. Take a spoon and scoop out the seeds.
Bake squash cut side down in a greased dish for 45 minutes, or until nice and tender.
While your squash is baking, heat and grease a large skillet or pot over medium heat. Brown your sausage. You can drain if there is extra grease but I didn’t feel the need to 🙂
Add onion and bell pepper to the pan and cook until softened, stirring occasionally. (3-5 minutes). Add garlic, chili powder, and cumin and cook for 30 seconds. Stir in tomatoes, beans, salt, and hot sauce and stir, scraping up any yummy bits off the bottom of the pan. Turn down the heat, cover, and simmer until the tomatoes “break down,” about 12 minutes.
When your squash are ready, take them out and reduce the heat to 325 degrees. Fill the squash halves generously with your sausage filling and top with cheese. Put them back into the oven until your cheese is melty, about 10 minutes.
Eat, be shocked…add to your list of favorites 🙂
Warm gooey cheesy goodness, and pretty stinkin healthy too!!