We’re officially at the half way point of our #30DayPaleo challenge in the Martin/Dowe household and we are feeling pretty good about the changes happening not only physically but also emotionally.
We’re not afraid to admit that we’re sort of emotional people.
You only have to take a few minutes to look at our personal blogs (alifechaningjourney / redstar5) to understand that emotions can sometimes run amok and that for us food can be a major cause (symptom, reaction…) to the emotional upheaval. It’s not that we’re saying eating strictly Paleo the last 14 days has caused the clouds to part, the sun to shine brightly on our spirits and nary a displeasing emotion to come a calling.
Eating strictly paleo that last 14 days has however allowed our bodies to detox from the sugars, dairies and grains that were reeking havoc on us physically enough so that changes are being noticed and being noticed in a big way.
So by now you’re asking yourself “Well then what’s with the ‘Non-Paleo’ recipe for Pete’s sake“? It’s true we thought maybe this wouldn’t be the best time to post this particular recipe but let’s be honest here; Paleo isn’t going to be for everyone. TheHDD isn’t about promoting an only Paleo lifestyle (at least not yet). We have a back log of recipes we’ve tried and tested and really liked. We want to share all of them. Would we eat this particular recipe as it stands today? Of course not because the goat cheese is not in line with how were sustaining our bodies (oh but for the love of all that is pure goat cheese is gooooooood).
So for a few weeks there might be a few non-paleo recipe thrown in just for shits and giggles (and as we all know both a shit and a giggle is good for you!). The important thing to remember is to eat well and eat in accordance to being kick ass strong (both in body and in spirit) and this recipe fits that requirement…
Pork Chops Stuffed w/ Spinach, Goat Cheese and Cranberries
- 4 thick cut boneless pork chops (sliced in half to make 8)
- 1 cup dried cranberries
- 5 oz goat cheese (room temperature)
- 6 cups raw baby spinach
- Salt and Pepper to taste
- A few toothpicks
Preheat oven to 375F
For this recipe you are going to need to tenderize the pork chops until they are flat and roll-able. We had 4 thick boneless chops which is why we first cut them into thinner pieces and went about pounding the crap out of them (with our infamous garlic press turned meat tenderizer).
(and no we still don’t have a real tenderizer)
In a saute pan (frying pan) you want to cook the spinach just until wilted but not fully cooked (it will continue to cook once in the oven).
In a mixing bowl add spinach, goat cheese and cranberries and mix well.
Now the trick when with the pork chops and the spinach / goat cheese / cranberries is to put enough together so that A) it divides evenly and B) that the pork chop is still able to roll. It took a few tries but eventually we got the ratio figured out…
(use the toothpicks to keep them rolled)
Place in a glass dish, sprinkle the desired amount of salt/pepper (we skipped the salt) and pop these beautiful chops in the oven for about 35 minutes.
Now did you notice that there isn’t a link to another website to which we found the recipe? That’s because we just put it together on our own! Trust your own skills when it comes to making delicious food. You don’t always have to rely on someone else to tell you how to make something…
~Now that’s good eatin’ folks!