2 1.5 in thick boneless pork chops
1 lb cherry tomatoes
12oz container of baby bella shrooms
Tessemae's cracked pepper marinade
Urban accents chop house seasoning
Marinate chops 2-4 hours in marinade
Preheat grill on high med/high heat
Discard marinade and sprinkle both sides of chops generously with seasoning.
Grill 6 minutes per side or until firm to touch and blackened.
Remove from grill and cover with foil for 10 minutes. This will allow juices to settle.
Throw shrooms and tomatoes in a bowl. Toss with olive oil and salt.
Place on doubled up tin foil. Fold the edges up so veggies don't fall off. This also helps for picking it up.
Place the veggies on the foil on the grill. Grill for 5-6 minutes with the top closed.
Remove from heat.
Serve immediately with chops.
Enjoy every bite!!
Handful of arugula
Handful of raspberries
Handful of pine nuts
Handful of mild goat cheese crumbled
Pinch of Himalayan sea salt
Optional - Grilled chicken (put link to my grilled chicken recipe here)
1 tbsp Baker & olive Grapefruit balsamic
1 tbsp Baker & Olive Eureka Lemon Olive Oil
Whisk olive oil and balsamic together and toss with remaining ingredients in a salad bowl. Add grilled chicken if desired.
1 slice gluten free bread toasted (Cooks is the best)
1 1/4 slice heirloom tomato
Salt and pepper
Put avocado and tomato on toast. Sprinkle with salt and pepper.
Yes, fruit in your salad is a thing! Blueberries and mango, are complimented by savory goat cheese and walnuts!
Massively healthy and delicious.
This is the perfect way to start off your day deliciously and nutritiously! Makes an amazing midday snack too, YUM!!
2 tbsp of nuttzo original
1 tbsp of coconut oil
1 frozen banana
1 cup of coconut or almond milk
Handful of spinach
Blend and enjoy
2 large chicken breasts
1/2 c olive oil
1/2 c of lemon juice
Urban Accents Gluten Free Chop House seasoning
Place breasts in a ziplock bag.
Pour olive oil and lemon juice over breasts. Shake bag vigorously to combine juice and oil.
Refrigerate and allow to marinate for at least 1 hour and up to 24 hours.
When marinating is complete, remove from refrigerator for up to 20 min. This allows chicken to be closer to room temperature and thus will cook more evenly.
Place breasts on a plate. Discard marinade.
Preheat grill on high for 5-10 minutes.
Generously sprinkle both sides of breasts with seasoning.
Place on grill in the center of the grill but not on a direct flame.
Cook 7-8 minutes per side. Chicken will be more white/brown with crisp, blackened spots and firm to the touch.
Allow to sit for 10 minutes. This keeps the juice inside the breast.
Meat is ruined, dried out and/or over cooked when it's turned often and when the hood is left open. It should only be flipped once and the hood should remain closed during cooking.
Serve as desired!!!
Enjoy every juicy bite.
Get ready for an in your mouth flavor explosion! This recipe is a must try, even for the finickiest eaters. Delicious!
1 cucumber peeled and cubed
1/2 small seedless watermelon cubed
1 large heirloom tomato cubed
4 basil leaves chopped
1/4 cup shaved Parmesan cheese
Combine all ingredients