Tropical Smoothie

Tropical Smoothie... it even sounds good, doesn't it?!  It stirs up images of sunny skies, sandy beaches and tiny umbrella drinks.  Okay, so this doesn't look like one of those drinks but it tastes just like a pina colada.  Not only that, it's super simple to make!  Place the following ingredients into a blender and blend until smooth:

Ingredients:

1-2 cups water
1 tablespoon chia seeds
2 cups greens 
1/4 cup pineapple
1/4 cup mango
1 banana, frozen
2 tablespoons coconut oil
1/2 cup ice
1 tablespoon protein powder, optional

Use your favorite leafy green vegetables (spinach, kale, chard, collard greens, etc) for the '2 cups greens.'  They're chock-full of protein so the protein powder is an optional ingredient. If you're new to green smoothies, I recommend spinach for your first shake; it has very little flavor.

The chia seeds and frozen banana are what makes the smoothie thicker.  I usually start out with 1 1/2 cups of water and add more as it's blending if it's too thick.  

You're gonna love this smoothie!

"In the same way, let your light shine before others, so that they may see your good works and give glory to your Father who is in heaven."  Matthew 5:16

Almondless Joy Bar

Do you like Almond Joy bars??  These bars taste just like the famous candy bar except without the almonds.  This is good and bad... they're delicious but my family has discovered my yummy hashi treat now, too!  So we make a bigger batch :-)

These are super simple to make.  You just throw all of the ingredients into a food processor and blend them together.  Here are the ingredients:

3 cups large coconut flakes
1 tsp protein powder
1/4 tsp salt
5 medjool dates
2 tbsp maple syrup
3-4 tbsp coconut oil
2 tbsp dark chocolate powder
1/4 cup dried cranberries
2 packs stevia

Spray a mini-loaf baking pan with extra virgin olive oil.  Add 2 tablespoons of the mix to each well; press mixture to fit mold.  Refrigerate for one hour before serving.  Keep unused bars in refrigerator until ready to be served.

Like always, use organic products.  If you're new to eating organic, these ingredients can all be found at your local whole foods store.  The maple syrup is pure -- not the kind in the cereal aisle next to the pancake mix!  The label should indicate 'maple syrup' as the sole ingredient.  Choose a dark chocolate that is 85-90% dark chocolate as well as soy and dairy-free.  The maple syrup and dates will sweeten the bars.

By the way, I would add the almonds but nuts are on my inflammatory foods list.  

"My son, eat honey, for it is good, and the drippings of the honeycomb are sweet to your taste."  Proverbs 24:13

Hummus

Do you miss ranch dressing on your veggies?!  If you're dairy and soy-free like me, you probably miss that creamy dip that usually accompanies the veggie platter, right?  Raw vegetables just don't seem to have quite the same level of appeal without it.  But I'm on a quest to eat more vegetables. So when the veggie platter is passed around the table, having a hashi-friendly dip makes them much more palatable for me.  So I decided to try some hummus.



So what exactly is hummus, you ask?

Here's how Wikipedia defines it:  "Hummus or houmous is a Levantine food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic."  One tablespoon contains about 2 grams of protein and 1 gram of fiber; and one serving is only 25 calories.  
Tonight, I tried the product pictured above:  Tribe.  And guess what?  I ate some vegetables!  Check out the product descriptions on their website; they are gluten, soy and dairy free.  Plus, they have an organic product line and 17 different flavors.  Let me know which one is your favorite.

"Gracious words are a honeycomb, sweet to the soul and healing to the bones."
Proverbs 16:24

A Full Day of Meals

Veggies, veggies, veggies… are you getting enough in your diet?!!  I struggle with it every day.  For me, the most difficult part of eating healthy isn't giving up bread or dessert; it’s eating my vegetables.  I'm making progress though.  I'm guessing I'm not the only one with Hashimoto’s disease that’s having trouble inviting leafy green things to dinner.  So I thought I would share a full day of meals with you and hopefully give you some new ideas.

Breakfast:

Scrambled eggs and ham.  Simple, high in protein and keeps my sugar level steady.  And yes, bacon too if you like it!

Lunch:

Smoothie: Blend 2 cups of greens, ¼ of a medium cucumber, 2 tablespoons of pure protein, and 2 cups of water.  After that is blended, add 2 tablespoons of chia seeds, 1 frozen banana, 2 frozen cherries, and 6 frozen strawberries (I've been perfecting this recipe for a while and I can tell you that it’s a bit sour without the 2 cherries).  This recipe makes two 16 ounce drinks or four 8 ounce drinks.

Tuna Salad:  Mix sliced celery and pickles, one avocado.  Drain a can of soy-free tuna in water; add it to the veggie mix and pour 2 tablespoons of extra virgin olive oil over it.  Then add some organic honey mustard and blend it all together.

Dinner:

Quinoa:  cook quinoa in a rice cooker; substitute one cup of water with 8 ounces of organic chicken broth.  Season to taste.

Squash and Zucchini:  grill or sauté these veggies in some extra virgin olive oil; chop up in bite-sized pieces.  Season to taste.

Chicken:  organic rotisserie chicken chopped up, heated and mixed with quinoa and veggies.

I hope this helps you add at least one thing to your meals that you enjoy. 

Eat well Hashi’s!

“The Lord’s name is a strong tower; the righteous run to him, and are safe.”

Proverbs 18:10

Marinara Chicken & Quinoa

OK... so, I have to confess that I didn't actually cook the chicken in this recipe!  I bought an organic rotisserie chicken from the whole food store.  But you could grill some chicken and flavor it up the way you like.  My husband usually cooks on the grill but the weather hasn't been bbq friendly lately.  If you're pressed for time or don't own a grill, the rotisserie choice is the best option anyway.

Ingredients:

Small rotisserie chicken, plain

1 jar marinara sauce, organic

1 cup quinoa

1 oz chicken broth, organic

1 tsp italian seasoning

1 tbsp of extra virgin olive oil

Optional:

vegetables (peas, carrots, zucchini)

Directions:  

1. Prepare quinoa as directed on the package; however, replace 1 oz of water with 1 oz of organic chicken broth.  Add 1 tablespoon of extra virgin olive oil.  

2. Dice the boneless, skinless chicken into bite size pieces.  Place in a large casserole dish.

3. Add the cooked quinoa to the casserole dish.

4. Pour in the marinara sauce and the italian seasoning.

5. Add vegetables as desired.

6. Cook in covered dish for 25 minutes at 350*.

This really turned out good; my husband thinks the kids would even like it with a little parmesan cheese sprinkled on top.  

Remember, quinoa is a seed that's high in protein -- it's not a grain.  It cooks up just like rice; the box I bought even has directions to cook it in a rice cooker.  During the warm months, we'll set it outside in a rice cooker and cook the chicken on the grill!  

"Now faith is the substance of things hoped for, the evidence of things not seen."
Hebrews 11:1

Quinoa

Pronounced "keen-wah."  

Did you know that the United Nations proclaimed 2013 as the 'International Year of Quinoa'? That alone makes you wonder what all the fuss is about this little gem, doesn't it?  Here's what I've learned about it so far... it contains all of the amino acids (protein); it's a good source of iron, magnesium, vitamin E, potassium and fiber; it cooks and tastes a lot like rice; it's gluten-free, easy to store; and you can use it as a part of any meal.

I actually have a recipe on the blog already with quinoa -- the spaghetti and meatballs recipe. I didn't realize that it was such a powerhouse of a food source at the time though -- I just stumbled on it when I was shopping for some gluten-free pasta options.  My husband recently made some regular quinoa with kale as a side dish... I was pleasantly surprised how much I actually liked it!  Just put some extra virgin olive oil on it with a little salt & pepper.  

I'm going to try out some quinoa breakfast recipes.  I'd really like to find something that I can make the night before so it's ready in the morning!  If I find it, I'll post it for you. If you find it, please share it with us!!

"May you be strengthened with all power, according to his glorious might, for all endurance and patience with joy."  Col 1:11

My First Year

A little over one year ago, a friend of mine suggested that I read a book that was authored by a pharmacist with Hashimoto’s Disease.  The book is called, “Hashimoto’s Thyroiditis:  Lifestyle Interventions for Finding and Treating the Root Cause” by Izabella Wentz, PharmD.  This book was the beginning of my nutritional quest for wellness.  It was the first time since my diagnosis in 2009 that I realized so many of my symptoms were caused by what I ate.  In fact, not a single medical person ever mentioned a correlation between food and autoimmune disease in the six years of constant blood draws and doctors’ appointments.  The assessment was always the same; I was obviously noncompliant with my T4 medication.

So about 15 months ago, my husband and I decided to give Dr. Wentz’ advice a try and start an elimination diet to see if it made any difference in my symptoms (he doesn't have an autoimmune disease – he’s just my rock… he did it with me for moral support!).  Now before you decide to try it yourself, you should know that the first few days were pure misery… we were hungry, unhappy and highly irritable! But -- we were determined.  What finally got us through that first week turned out to be a really good blender!  We discovered smoothies and from that week on, that delicious liquid meal became a staple in our house.

Eventually we figured out how and what to eat.  And I have to tell you that within one week of being gluten-free, that bloated feeling in my tummy had disappeared; and without any dairy in my diet, the aches and pains in my hands were gone.  My antibody level went from 890 to 240 that year (before I started on a natural hormone).  Yes, I know that number’s still a significant indicator of an autoimmune disease, but it’s definitely clear that we were headed in the right direction… for that, I was very thankful.

Have we figured everything out?  No, but we learn something new every day!  In fact, my blood glucose levels have been abnormally low with my last two lab results.  My practitioner explained that even though I was eating healthy, I had too much fruit (sugar) in my diet.  I had no idea that simply eating a piece of fruit with each meal would drop my sugar levels to that degree… so, less fruit – more vegetables from now on.  But even with that small setback, I realize what an amazing difference the right food has had on my wellbeing – both mentally and physically.  I still don't know the names of all the vegetables in the fresh food aisle, but I’m learning.  And with your help, I hope to learn new recipes and share them on this blog so that everybody on this journey can enjoy them!

Eat well Hashi’s.

Mashed Cauliflower

Holiday dinner just isn't the same without mashed potatoes, right?  I have a Hashimoto's solution for you -- mashed cauliflower.  I know, I know... cauliflower was never in my grocery cart before either! But if I like it, I think you'll like it too. It really is delicious. Hey -- Ruby Tuesdays has it on their menu so obviously I'm not the only one that thinks it's good!

Ingredients:
1 head of cauliflower 

2-3 tablespoons extra virgin olive oil

Salt & pepper

It's super easy to make (no peeling required). Cut up a head of cauliflower. Bring water to a simmer (enough to cover it) and place cauliflower in pot; cover and cook for 12-15 minutes. Drain water but reserve 1/4 cooking liquid. Place cauliflower in food processor or mash with potato masher to desired consistency.  Add small portions of olive oil and reserved cooking liquid until you like the consistency.  Add pinch of salt & pepper. Serve. 

How easy is that?!  Give it a try. 

"With great power the apostles continued to testify to the resurrection of the Lord Jesus, and much grace was upon them all."  Acts 4:33

Hashimoto's Chocolate Cake

Yes... chocolate cake!!!  Need I say more?  Let's just go straight to the recipe, right?! Okay. As always, buy organic ingredients.  I created some links for gluten, dairy, and soy-free products incase you don't have a favorite yet.  

"Many people will ask me, "Which diet do you think is best?"

My answer, as always, is the diet that works for you. You are unique. Your genes, your ethnicity, your blood type, your gender, your digestive capability, your intestinal environment, your food sensitivities ... all make you unique."

~ Dr. Isabella Wentz, Thyroid Pharmacist

Ingredients:
1/2 cup coconut oil
1/2 cup chocolate chips
2 tablespoons cocoa powder, dark chocolate
1/2 cup coconut sugar
1 cup gluten free flour
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 cup zucchini, shredded with the liquid squeezed out

1/2 tsp chia seeds
1/8 cup maple syrup

[confectioners sugar, added after cake cools]

Directions:  
1.Preheat oven to 350*F.
2. Grease a glass baking dish with coconut oil.
3.Heat the coconut oil and chocolate chips in a pan until melted.  
4. Mix all of the remaining ingredients in a mixing bowl until well blended.  Add the melted ingredients and blend.
5. Pour mixture into a glass baking dish.  Bake at 350* for 20-25 minutes.
6.  When cake has cooled, sprinkle with confectioners sugar.

"Finally, be strong in the Lord and in His mighty power."
Ephesians 6:10

Lunch Idea #2: Burger & Fries

If you're just starting out on a Hashimoto's diet, you're going to be so glad that you read this post!! Not only is this meal delicious, but it's quick and easy.  So heat up your grill and take out your potato cutter... you're going to eat like Hashi royalty!

If you're new to my blog, check out the recipe that I posted for sweet potato fries.  I've actually updated the post with tidbits that I've learned from making them about ten times.  Peel them, microwave them (briefly), and slice them with your potato cutter.  [You microwave them to make it easier to slice so 2-3 minutes on high will do the trick].  When you slice them, the thinner the cut  -- the crispier the fry.  If you prefer soft fries, use the larger slicer or just cut them in wedges.

Prep the fries as described in the blog post.  Slice your zucchini lengthwise in 4-5 pieces; coat with extra virgin olive oil and sprinkle with cinnamon.  Grab your patties and head outside! Heat your grill up to 450* and place the baking sheet with fries on it for about 20 minutes; stir occasionally.  Set the fries aside. Cook your *hamburgers and zucchini until done; let those rest.  Flip the fries over on the baking sheet and cook for another 15-20 minutes. 

Ingredients:
Hamburger patties
2 medium zucchini, sliced
4 medium sweet potatoes, sliced
Extra virgin olive oil
Cinnamon
Sea salt and pepper




*I bought Angus beef patties for the hamburgers; my husband only added salt & pepper.  Simple, right?

"The heavens declare the glory of God; the skies proclaim the work of His hands."
Psalms 19:1

Lemon Blueberry Mini Muffins

I've been trying to create a lemon flavored treat for my husband for about a month now (yes, that's where I disappeared to).  My experiments have led me to believe that there is a pile of clay tablets buried deep within the ruins of some ancient civilization that are chock-full of gluten and dairy-free recipes; I know people had to eat well before flour mills were invented. Anyway, I think I've finally concocted a delicious little Hashi's lemon muffin recipe.  They've been taste tested and approved by my husband so I'm betting that you'll enjoy them, too.

This recipe is easy and involves ingredients that you probably already have in your pantry with the exception of the flour. If you're a chocolate lover, you might even want to substitute the blueberries with chocolate baking chips -- I'm actually going to try that next time!  

Ingredients:

¼ cup + 2 tbsp olive oil

¼ cup pure maple syrup, organic

½ cup coconut sugar

2 eggs

1 tbsp lemon zest

1 tbsp lemon juice

¼ tsp chia seeds with ¾ tsp boiling water

1 1/2 cup Bob’s Red Mill Flour

¼ tsp baking powder

1/8 tsp baking soda

¼ tsp salt

Blueberries

Confectioners sugar

Directions:  Grease a mini muffin pan with coconut or olive oil.  Combine all but the last two ingredients in a mixing bowl and mix until blended. Spoon one tablespoon into each mini muffin tin; add blueberries as desired.  Bake at 350* for 9-11 minutes or until a toothpick comes out clean.  After the muffins cool, sprinkle with confectioners sugar. 

Note:  I finally found a gluten-free flour that worked well with baked goods... it's called Bob's Red Mill Flour and I actually found it at Walmart ($4.23 for 22 oz).   I tried multiple other products but this one had the best taste and texture.  If you find another product that you like better, please share it with us on Facebook!!

"And we know that for those who love God all things work together for good, for those who are called according to his purpose."  Romans 8:28

Banana Bread Mini-Muffins

If you're like me, life is a continuous search for your next healthy recipe -- preferably one with lots of flavor and texture.  Meals don't seem quite as challenging to conjure up as they were a year ago… it’s the small, on-the-go type snacks that I spend most of my time experimenting on lately.  In the past week and a half, I've come across these ‘breakfast cookie’ recipes; most of them are two or three healthy ingredients.  You know what I'm talking about – quick and easy but tough and tasteless!  So I started with one of those two-ingredient recipes and kept adding to it until I designed a delicious little muffin that you can pack for your afternoon snack.  You’ll love them!

Ingredients:

2 ripe bananas

4 packs of instant maple-brown sugar oatmeal (organic)

1 tablespoon coconut oil

1 tablespoon maple syrup

1 egg

½ teaspoon baking soda

½ teaspoon lemon juice

1 teaspoon ground cinnamon

½ teaspoon nutmeg

1/8 teaspoon ground cloves

½ teaspoon salt

¼ cup raisins

¼ cup pecan pieces

I know this looks like a lot, but you just throw it all in a food processor and scoop it into your baking pan! 

Directions: Combine all ingredients except the raisins and nuts; blend in a food processor for 30-60 seconds.  Mix in the raisins and nuts.  Scoop one spoonful each into a greased 24 mini-muffin baking pan; you can use coconut or extra virgin olive oil to grease the pan.  Bake at 350* for 15 minutes.

The priest told them, "Go in peace.  The Lord approves of your journey."

Judges 18:6

Hashi Pasta Delight

This recipe is almost accidental... it started out as a simple pasta dish (gluten-free) and quickly morphed  into this scrumptious concoction that complimented our main dish perfectly!  The original recipe was a little bland but I really wanted some pasta tonight so I thought I'd try it.  My husband was grilling the meat; he also grilled some zucchini and pineapple chunks.  So when it all got to the table, it ended up in one delicious pile on our plates -- and the Hashi Pasta Delight was born!!

It's actually a pretty simple dish.  Cook the pasta and blend up the sauce.  You can grill the zucchini and pineapple or saute them on the stove; my husband just happened to be grilling tonight.  Here's the recipe:

Ingredients: 

1 package of gluten-free pasta
1 medium avocado, pitted
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon basil
1 tablespoon lemon peel
1 large zucchini, sliced lengthwise
1/2 can pineapple chunks, drained
Cinnamon

Zucchini and Pineapple Directions:
1. Slice zucchini and rub with olive oil and cinnamon; place on grill or saute pan.
2. Drain pineapple chunks and sprinkle with cinnamon; place on grill or saute pan.
3. Cook zucchini and pineapple until tender.  Cut both into small bites.

Pasta and Sauce Directions:
4. Cook the pasta using the instructions on the package.  I use the Andean Dream Quinoa Pasta -- it's the best gluten-free pasta that we've found.
5. Cut the avocado in half and scoop out the flesh; place in a food processor.  Add the lemon juice, olive oil, salt, basil and lemon peel.  Blend until smooth.
6. Place a serving of pasta on a dish.  Cover pasta with 2 tablespoons of sauce.  Sprinkle with lemon peel to taste.

7. Mix the zucchini and pineapple with pasta and sauce mixture.  Enjoy!!!

"The Lord has made the heavens His throne; from there He rules over everything."
Psalm 103:19

Best Meatloaf Ever

My husband and I both love meatloaf.  I guess it's the generation we grew up in... it just seems like an old family favorite.  Our mom's both used eggs and bread crumbs to bind it together.  But being gluten-free poses a little binding issue...  have you ever tried to make a meatloaf without bread? It just doesn't turn out as pretty, does it?!  Well, after trialing several different ingredients as a bread substitute, I think my husband has figured it out (he is a genius). He used two eggs and some protein powder that we use in our smoothies.  It worked awesome! 

But before you try the recipe, I need to share his real secret ingredient with you!  If you want the tastiest meatloaf ever, serve some Pork Chops & Carrots and save some of the leftover stock for this recipe.  Substitute the marinara sauce with that leftover stock. I'm telling you -- it's the best meatloaf I've ever tasted!!!  

Ingredients:  

1 pound ground beef

½ pound ground pork

2 eggs

1 tablespoon protein powder

1 carrot, diced

¼ cup oatmeal

¼ cup marinara sauce

Dash of salt & pepper 

1 tablespoon Italian seasoning

1/8 teaspoon cayenne pepper

Catsup

Combine all of the ingredients and pat into a loaf mold; set in a meatloaf pan.  Top it with as much catsup as you like.  Cook at 350* for about 45 minutes or until thoroughly cooked.

That is what the Scriptures mean when they say, "No eye has seen, no ear has heard, and no mind has imagined what God has prepared for those who love him."
1 Corinthians 2:9

Hashimoto's Kitchen Coconut Bar

Need an easy fix for a sweet tooth?  I've got an idea for you and it doesn't even involve cooking! My husband created a delicious little snack bar that's quick and easy to throw together (he let me name it).  Now, honestly I'm not a big fan of coconut so I was a little hesitant to try it. But after I tasted it the first time, I ate a whole one and the rest of his! They're awesome... try it and see.

Ingredients:
3 cups coconut, shredded large flakes
1/8 cup maple syrup
1 tablespoon gelatin
4-5 medjool dates
1 tablespoon chia seeds
4-5 squares dark chocolate bar
2 tablespoon coconut oil
1 tablespoon coconut butter
salt, pinch



Keep in mind that all of the ingredients that we used were fresh and organic; I'm certain that it will make a huge difference in quality and taste.  My husband highly recommends that you use the large coconut flakes as opposed to shredded or small flake products.  The gelatin is pure protein; you can add it if you have it on hand. Make sure you include the coconut oil though... it binds the ingredients together.

The directions are super simple!!  Place all ingredients into a food processor and mix.  It takes ~ one minute to blend them together.  Grease your mini loaf pan with coconut oil. Fill each mini loaf about half full and place them in the refrigerator for about 2 hours. Makes 4 bars.

"To live differently, we must think differently.  We must not seek to be like the world but to use our bodies in God's service."
Romans 12:1

Sweet Potato Fries

Yes, you can have french fries!!!  I'm so excited about this recipe!  I love the idea that we can make these with dinner and I get to eat them, too! If you love a baked sweet potato with butter and cinnamon, you'll love these fries.  I actually prefer these over regular french fries because of the added sweetness.

Before I tell you the recipe, I want to share the secret behind slicing the potato into these perfect little french fries.  It's called a PrepWorks Jumbo Potato Cutter.  I bought it on Amazon for $17.39.  When you first use it, you'll think you're going to break it when you push down the handle; soften the potatoes up in the microwave for 2-3 minutes and they'll slice perfectly!  I watched a video on youtube before I bought it so if you're a little leary, there are plenty of videos out there for your review.

Here are the ingredients:

3-5 small sweet potatoes, peeled and sliced

2 tablespoons Extra Virgin Olive Oil

1 teaspoon cinnamon

1/2 - 1 teaspoon sea salt

1/2 teaspoon crushed red pepper or cayenne pepper

Peel the potatoes and cook in the microwave for 2-3 minutes -- just enough to soften them enough so they slice well.  Place them on a baking sheet.  Pour a small amount of olive oil in your hands and toss the potato slices until all of the potatoes are covered with oil.  Place them on a baking sheet.  Sprinkle with the cinnamon and salt; if you like them spicy, sprinkle pepper of choice and toss them again.  Make sure the fries are spread out so that there is only one layer of fries. Cook them in a preheated oven at 450*F for 20 minutes; flip the fries over and bake them another 15-20 minutes.

Want to grill your fries?  Here's a link for the BBQ Pit Boys grilling them outside on a charcoal grill.

"Do not be afraid little flock, for it is your Father's good pleasure to give you the kingdom."

Luke 12:32

Zucchini Pizza Boats

Tonight, we tried out a recipe from a blogger named Jo called "Stuffed Zucchini."  I actually found the recipe on Pinterest through a friend's board.  If you're accustomed to a light dinner, this is a perfect meal -- and it's quick and easy.  In fact, we can't wait to throw them on the grill when it warms up outside!  The flavor reminds me a little of a healthy pizza snack.  I modified Jo's recipe a bit to keep it Hashi friendly (note that Jo's picture includes cheese; my recipe is dairy-free).

Ingredients:
3 large zucchini, sliced in half lengthwise
1/4 - 1/2 pound ground beef
1/4 cup spaghetti sauce
2 small tomatoes, chopped
Italian seasoning
sea salt
pepper



Directions:
1. Preheat the oven to 375* (or grill).
2. In a skillet, cook the meat until it's no longer pink.  Blend in the seasonings and spaghetti sauce; cook for 5 more minutes over medium heat.
3. Wash and cut the zucchini lengthwise.  Using a spoon, scoop out the flesh.
4. Fill each zucchini half with the meat mixture.  Top with tomatoes.  Mushrooms and/or onions might be delicious additional toppings if you like them.
5. Bake for 15-20 minutes. 

Jo's blog is called:  Blog Her/Life Well Said.  It's filled with information -- check it out!

"How good and pleasant it is when God's people live together in unity!"
Psalms 133:1

Pork Chops & Carrots

My husband is an awesome cook -- and my greatest advocate!  He's become a pro at cooking tasty, delicious meals without inflammatory ingredients.  Tonight, he cooked the most tender pork chops I've ever had.  Here's his recipe:

Ingredients
4-6 pork chops, thick
1/4 cup sea salt
1-2 tablespoons Italian seasoning
broth (chicken)
6 ounce can of tomato paste
6 pearl onions
4-5 carrots, chopped

Night Before Dinner Preparation

Brine the Chops
4-6 pork chops, thick
1/4 cup of sea salt
4 cups of water

Brine the pork chops overnight by placing them in a bowl with sea salt and water; keep them refrigerated.

Dinner Preparation

Searing the Chops
My husband loves his cast iron skillet!  He seared the chops in the skillet on the stove for about 3 minutes on each side.  [Searing is 100% about building flavor; when meat hits a scorching hot pan, it immediately begins caramelizing].

Crock Pot
After the chops are seared, put them in a large crock pot.  Pour enough broth over them to cover completely; stir in Italian seasoning.  Add a 6 ounce can of tomato paste to the liquid. Add carrots and pearl onions (he seared the vegetables in the skillet also). Cook on low for about 6 hours or until done.  The research that he's done on cooking moist, tender meals in the crock pot has shown that lifting the lid during the cooking process decreases moistness... so don't peek!

"Everyone was amazed and gave praise to God.  They were filled with awe and said, "We have seen remarkable things today."
Luke 5:26