Going to start this post off with a little Friday link love from nutrition related posts around the blogosphere I enjoyed.
I always look forward to Mark’s Daily Apple’s Friday success story, today’s was great, as usual.
Tom over at Fat Head had an interesting and entertaining post on Citizen Scientists.
A very interesting article by Dr. Mark Hyman titled Gluten: What you don’t know might kill you
And last but not least, Naturally Engineered brings us 5 People Debunking the Conventional Theories on Cholesterol and Heart Disease (I especially enjoyed Chris Kresser’s videos on statins)
Now time for the recipes!
Note here, I loved the coconut roasted brussels sprouts, but they definitely had a mild coconut flavor to them, so if you prefer not to have that I suggest coating in butter, ghee, or bacon lard instead.
- I used 6 very thin cut boneless pork chops for 2 of us. Larger or thicker chops just use the quantity you will need to feed the number of people in your group and add cooking time
- 3 strips of bacon chopped
- 1 large apple diced
- 1 small onion or half a large onion finely chopped
- Dried thyme, sea salt, and pepper
- 3 strips of bacon chopped
- Unrefined organic coconut oil
- 2 pounds of brussels sprouts (this will make a lot, you will have leftovers for 2 people)
- Sea salt and pepper
Pre heat oven to 400 degrees (I used roast option on mine and these came out very good)
Wash brussels sprouts and cut off end of sprout and cut in half then put in a big bowl
Put coconut oil in the microwave for a few minutes to liquify
Pour some oil over brussels sprouts and then stir to coat sprouts well. Add more oil if needed, I probably used about a quarter cup for 2 pounds.
Spread out on foiled baking sheet and sprinkle with salt and pepper
Put into oven for about 20-30 minutes until nicely roasted (if you are not making the pork chops with this, when sprouts go into oven, sautee 3 pieces of chopped bacon in pan until crispy. Sprinkle across brussels sprouts for last 5 minutes of roasting)
Add any seasoning to taste when they come out of the oven
When sprouts go into oven get your pork chops and hash going.
Put the 6 pieces of chopped bacon into sautee pan and sautee over medium heat until cooked, but not too crispy. Remove half to plate for brussels sprouts and set aside to add to those the last 5 minutes or so of roasting.
Add to pan with the other half of bacon your chopped onion and apple
Sprinkle with dried thyme, salt and pepper
Sautee for about 10 minutes until onion and and apple are very soft
Remove bacon, apple, and onion hash to bowl and set aside (cover with foil to keep warm if you have thick pork chops that will require more cooking time)
Sprinkle pork chops with salt and pepper then put into pan – cook each side for about 3 minutes (very thin ones) until nicely browned and cooked through
Remove to plate, serve with hash on top and a big side of brussels sprouts! Yummy!