PORK CHOPS AND GARLIC BUTTER

Based on this meal

Ingredients

• 4 pork chops
• 60 gm. butter, for frying
• 500 gm fresh green beans
• salt and pepper

Garlic butter

• 140 gm butter, at room temperature
• 1 tbsp dried parsley
• 2 crushed and finely chipped cloves garlic
• 1 tbsp lemon juice
• salt and pepper

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Take the butter out of the fridge and let it reach room tempererature.
2. Mix butter, garlic, parsley and lemon juice. Season with salt and pepper to taste. Set aside.
3. Make a few small cuts in the fat surrounding the chops to help them stay flat when frying. Season with salt and pepper.
4. Heat a frying pan over medium-high heat. Add butter to the pan and add the chops.
5. Fry the chops for about 5 minutes on each side or until golden brown and thoroughly cooked through.
6. Remove the chops from the pan and keep warm.
7. Use the same skillet and add the beans. Salt and pepper to taste. Cook over medium-high heat for a couple of minutes until the beans have a vibrant color and are slightly softened but still a bit crunchy.
8. Serve the pork chops and beans together with a dollop of garlic butter melting on top.

NUTS FOR BREAKFAST

Based on this recipe

GRAIN FREE MUESLI

Ingredients

• 300gm pecans or walnuts or hazelnuts or almonds
• ¾ cup unsweetened shredded coconut
• 1 cup sunflower seeds
• 4 tbsp pumpkin seeds
• 4 tbsp sesame seeds
• ¾ cup flaxseed
• 1 tbsp turmeric
• 1 tbsp ground cinnamon
• 2 tsp vanilla extract
• ½ cup almond flour
• 1 cup water
• 4 tbsp coconut oil

For serving

• 10 cups Greek yogurt

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Preheat the oven to 300°F (150°C). Chop the nuts coarsely in a food processor or with a sharp knife. Mix all ingredients in a bowl.
2. Spread out on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes. Be sure to set a timer. Nuts and seeds are heat sensitive and should not get burned.
3. Remove from the oven and stir the mixture, then return to the oven for about 20 minutes more. Check again. When the granola feels almost dry, turn off the heat and let the granola cool in the residual heat of the cooling oven.
4. Serve the granola with full-fat Greek yogurt with a tiny bit of vanilla powder and maybe some additional heavy cream. The granola is very nutritious and filling. A third to half a cup will go a long way.

Tip!

If you want to omit the nuts, add more seeds and/or coconut chips. You will want to make sure that the ratio between the dry and wet ingredients is about the same.

This granola tastes great on salads, too. You could also try it with some dried fruit like cherries or cranberries, but go easy. (Because carbs.) Fresh berries work.

Package the granola in a nice glass jar with a rib

BAKED OMELET

Based on this recipe

BAKED BACON AND SPINACH OMELET

Alternatively Follow instructions up to pouring into baking dish. Pour back into frying pan and cook as for a regular omelet

Ingredients

• 4 eggs
• 150gm bacon cut in cubes
• 90gm butter
• 60gm fresh spinach
• 1 tbsp finely chopped fresh chives (optional)
• salt and pepper

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Preheat the oven to 400°F (200°C). Grease an individual serving-sized baking dish with butter.
2. Fry bacon and spinach in the remaining butter.
3. Whisk the eggs until frothy. Mix in the spinach and bacon, including the fat left from frying.
4. Add some finely chopped chives. Season to taste with salt and pepper.
5. Pour the egg mixture into baking dish(es) and bake for 20 minutes or until set and golden brown.
6. Let cool for a few minutes and serve.

Tip!

If you love cheese, you might want to mix in some grated cheddar or sprinkle parmesan on top before baking. Sautéed onions are another yummy possible addition.