A Summer Meal (1)

The grilled pineapple, grilled zucchini, and tomato salad have been featured previously.  Add the proteins and grain and voila!  A meal fit for a king, or at least my family of men.

Pork tenderloin is a lean and mean protein.  We don't have to worry so much about trichinosis like our parents did and these days we can cook pork to medium rare without concern.  Lightly seasoned with salt, pepper, and a little garlic powder, grill until done. Using the same grill, cook the side dishes except the quinoa.  (It would slip through the grill - Ha!).

The quinoa was cooked over the stove according to package directions. In the meantime, heat a little olive oil and butter and saute carrots, onions/shallots, and garlic until softened.  Add the quinoa to the mix and blend well.

I typically use 1 whole carrot, 2 shallots or 1/2 of one whole onion, and a clove or two of garlic.  All are chopped finely.  Chopped parsley is a delicious addition as is a hint of salt and pepper.

Four ounces of grilled pork tenderloin, 1/4 cup quinoa salad, grilled zucchini and pineapple, and a serving of tomato salad offers less than 550 calories assuming you eat everything.  The great news is that the pork and quinoa offer almost 900 mg potassium!

Potassium is essential for helping nerves and muscles function properly (and help with cramping), lower risk of high blood pressure, and ensure metabolic balance with electrolytes and pH.

- Kim Fielding

Sprouted Bean Salad

Sprouted mung beans, green lentils, and adzuki beans get
a kick from pineapple, red pepper and basil.

If you are looking for fiber in a food that actually tastes good, you should try this simple recipe.  Scrounging through the refrigerator, I found fresh pineapple that I needed to finish up.  There you go - the inspiration for this dish.  The beans are available at Costco and other stores.

serves:  6                    prep and cook time:  15 minutes

1-1/2 cups tru Roots sprouted Bean Trio
1/4 cup diced pineapple
1/4 cup diced red pepper
2 tablespoons chopped fresh basil
Oil and rice wine vinaigrette

Sprouted and dehydrated makes these beans
more digestible and faster cooking.  Any similar
bean trio will suffice if you can't find this mix.

Boil the dried beans in 4-5 cups of water for 5 minutes.  Remove from heat and let sit for another 10 minutes then drain.  Put the beans in a bowl and add the pineapple, pepper, and basil.   Whisk together 2 tablespoons olive or canola oil, 1 tablespoon vinegar, sea salt, and cracked pepper.  Add to moisten the salad and serve.  You may adjust seasoning as needed.

Each serving offers about 180 calories, almost 10 g each fiber (!) and protein, and 20% of your RDA for iron.

- Kim Fielding