What is better food, better health?

Am I a paleo blogger? No. Do I believe health starts with nutrition? Absolutely. If you're looking for a manifesto on clean eating and arguments in favor of a paleo lifestyle, you won't find it here. Check out The Whole9. In fact even if you're not looking for something radical check that site out anyway. It's a great starting point. It's got links and articles and a whole bunch of science - data - about nutrition and how our bodies use macronutrients. I'm not a licensed expert but I listen to experts who back up their claims with real compelling data. And I've tried a few different things to "eat healthier" over the years - Weight Watchers, Zone, starvation (that was a brilliant one) to name a few. Nothing has been better for me and yielded better results than eating low glycemic with a paleo foundation (it's actually similar to Zone too, but with less precision). I have a busy schedule, a two year old, a husband, a full time job, I work out and I have a closet for a kitchen. I figure there must be a few people out there who can relate to some of that. I used to think eating healthy and making time for regular meaningful exercise was "hard." It really just takes some guidance, awareness, and enthusiasm. So here's a start - here's what I cook and eat (and sometimes what I read).

Friday, May 3, 2013

Almond Crusted Pork Medallions

Ingredients:
1/4 C Almond Meal
1/2 tsp each basil, parsley, onion powder
1/4 tsp mustard
5-6 medallions 1/2 inch thick (I cut mine from a pork tenderloin the rest of which I will be roasting)
Salt & pepper
1 Tbsp olive oil

Supplies:
Small bowl
Tongs
Medium nonstick sauté pan

Serves: 2

Mix almond meal and herbs, season medallions with salt and pepper. Toss in almond meal mixture and coat well. This can be done ahead of cooking and stored in the fridge. Heat half the olive oil to medium heat. Once the pan and oil are hot, place medallions in pan gently. They should sizzle but not loudly. If it's loud, turn your heat down. Flip after a couple minutes after a crust is formed on the bottom of the medallions. Add the rest of the olive oil around the pan. Continue to cook until firm or internal temperature is 160F. If you had left over almond meal add it to the pan to toast and use it to top your vegetables or as "croutons" for a salad.

Pictured here served with sautéed kale.

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