I made the banana-buttermilk ones again but substituted buckwheat flower instead of all-purpose. What a different taste...much heartier. My blueberries have gone bad so I can't make the other pancake recipe I previously posted.
Heading to MILs this weekend. Portion control is going to be the order of the day. Luckily she's doing Weight Watchers so it shouldn't be too bad. There's a Celtic festival in Green Cove and we'll be doing a lot of walking on Saturday---good exercise without knowing it.
Here's a dinner recipe that is really good, easy, and ticks all the boxes for good veggies and lean protein.
Take a small pork loin and sprinkle with salt and fresh chopped chives. Brown all sides in a skillet with olive oil. While this is browning, preheat oven to 425. Chop some small potatoes, add baby carrots, asparagus, and thawed artichoke hearts and toss with a little olive oil, salt, and pepper. If you want any other seasonings, I'd suggest a little thyme and sage, but it's fun to experiment and herbs add nothing but flavor!
Place the pork in a roasting pan and arrange veggies around. Cook about 25 minutes, stirring veggies at least once during that time. Serve.
Yes it was that easy and the meat was tender and juicy. Since this makes enough for several meals it's easy to overeat as portions aren't carved out already. The easy way to remember is the meat should be about the size of the palm of your hand (unless you have big hands...) and the balance should be the veggies.
Enjoy!
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