1 lb pork tenderloin, trimmed and cut into 1-inch cubes
1 tbsp red wine vinegar
1 large Spanish onion, cut into 1-inch cubes
1 lb collard greens, rinsed, chopped and tough stems removed (Note: Do not pat greens dry.)
8 wooden skewers, soaked for 1 hour
Preheat oven to 350˚F. In a medium bowl, toss turnips and 2 tsp oil. Spread on a parchment-lined baking sheet. Bake for 30 minutes, until golden.
Meanwhile, in a small bowl, combine thyme, allspice, ginger, ¼ tsp cayenne and ¼ tsp salt. In a large bowl, toss pork with vinegar and thyme mixture to coat. Thread skewers with pork and onion, dividing evenly. Arrange an oven-safe wire rack on a foil-lined baking sheet and place skewers on rack.
About 10 minutes before turnips are done, add skewers to oven and bake for 10 minutes, until thickest piece of pork is cooked through and juices run clear.
Meanwhile, heat a large skillet on medium. Add greens and cook until just soft, adding water in 1 tbsp increments as needed, about 5 minutes. Stir in remaining 1 tsp oil and ¼ tsp each cayenne and salt. Remove from heat. Serve skewers with turnips and greens.
Serving Size: 2 skewers and 1/4 of turnips and greens
It might seem strange at first, but wrapping your turkey in cheesecloth as it roasts locks in the moisture for extra-juicy meat. A simple glaze made from orange marmalade and a jus made with arrowroot round out the dish without any wheat flour, which most gravies would use.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
Tart green apple and rich caramelized onions compliment sweet and salty orange and soy sauce-infused pork in this tropics-inspired Clean Eating recipe. A single serving of this fiber-rich luau meal offers 40% of your daily recommended intake of selenium. The micro-mineral has been shown to promote the repair of DNA cells and the destruction of abnormal cells, which may help reduce your risk of cancer.
Fragrant cilantro replaces traditional basil in our easy Clean Eating recipe for pesto sauce, which pairs beautifully with juicy pork, hearty potatoes and sweet plantains. Cilantro's sharp flavor blends well with almonds, which are lower in fat and cost than the pine nuts normally found in pesto. Just one serving of this nutrient-dense dish offers 50% and 69% of your protein and B₁ intake, respectively. Protein helps your body repair and maintain its tissues and cells, while vitamin B₁ helps turn carbs into energy.
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.