After this insane week of mine, I was so glad I could sleep in this morning. I can’t believe it was close to noon when I woke up. When I realized what time it was, I ran down to the market to buy some fresh fruits, veggies, fresh goat cheese and organic eggs, and to the butcher for ground turkey and a small pork loin… Travis came with me and we had a good time together, chatting about the importance of buying fresh local produce and leading a healthy lifestyle. He also told me about his last company dinner. He and his fellow workers were taken to a group cooking class! Together they prepared a full meal from scratch, along with some cool drinks. Suprisingly, he loved it! And said we should do that together some night, as a date. Who would have thought?!?
When we came back from the market, we were ready for some breakfast! I quickly made us some Banana Bread Oatmeal:
This was made with 1/4 cup oats and 1/4 cup oat bran per person, cooked in skim milk, then mixed with 1/2 mashed banana and a dash of cinnamon. Topping included pecans, dark chocolate chips, bee pollen, ground flax seeds and a little plantain banana chip. It was perfect….
After “breakfast”, I went directly to preparing dinner, which needed to cook for a while in the crockpot. I also made a big pot of Chocolate Turkey Chili for my lunches this week. I made it without beans this time. I’ve been craving this chili since I made it a couple weeks ago. I’m thinking it would make a perfectly healthy yet filling lunch along with a small salad.
Dinner was an complete invention. I often don’t have time to look up for recipes, and just make something with what I have on hand. Tonight was Crockpot stuffed pork tenderloin with turnip-apple purée.
I prepared the stuffing by first sautéing some fresh spinach then adding 1/3 cup of fresh goat cheese, salt and pepper. I split the tenderloin lengthways without cutting all the way through, stuffed it with the spinach mixture, securing ends with tooth picks. I then placed it in the crock pot along with 5 small turnips and 1 apple (halved). Cooked on low for 5 hours.
When fully cooked I removed the turnips and apple and placed them in a medium bowl. I then puréed the whole thing with my hand held blender, seasonned with a dash of salt, cinnamon and nutmeg.
It thought this tasted incredible! I love how the pork tenderloin turns out so much more moist when cooked in the crockpot instead of baked. And fresh goat cheese makes everything taste so much better, in my opinion anyway…. The mashed turnips and apple went really well together. The consistency was a little watery, but that didn’t bother me. If you’d like it thicker, I believe you can add a potato or two. But frankly, I don’t really care for potatoes….
I finished dinner with a peppermint herbal tea and 2 small squares of my chili/ flaxseeds dark chocolate. Perfect dessert!
I hope yall had a good sunday and were able to recharge before the new week starts….