August 13, 2019

 

Pork Tenderloin

Course Dairy Free, Gluten Free, Low FODMAP, Main Course, Whole 30
Cuisine American, Low FODMAP
Prep Time 5 minutes
Cook Time 35 minutes
Resting time 10 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

  • 1/3 cup dijon mustard
  • 1 tbsp garlic-infused olive oil
  • 1 tbsp dried rosemary
  • 4 slices bacon
  • 2 pork tenderloin around 1lb each
  • salt

Instructions

  1. Rinse tenderloins, pat dry, and liberally sprinkle salt on both sides. 

  2. Preheat oven to 375 degrees

  3. Mix garlic-infused olive oil, rosemary, and dijon mustard together and rub mixture evenly over both tenderloins. Place tenderloins on a baking sheet lined with parchment paper and place two strips on top of each of the tenderloins.

  4. Roast tenderloins in the oven for 25-30 minutes, until a meat thermometer, inserted into the thickest part, reads 165 degrees, or until juices run clear. 

  5. Remove from oven, let rest for 10 minutes. Slice and serve. 


August 13, 2019

 

Charmoula

Course Gluten Free, Low FODMAP, low histamine, Vegan, Vegetarian, Whole 30
Cuisine Healthy, Low FODMAP, Mediterranean
Keyword condiment
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup fresh flat-leaf parsley packed
  • 1 cup fresh cilantro leaves packed
  • 1/4 cup chopped scallions
  • 1 tbsp lemon juice
  • 1 tbsp grated orange zest
  • 1 teaspoon kosher salt
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tbsp paprika
  • 3/4 cup garlic-infused oil or extra-virgin olive oil
  • freshly ground black pepper to taste

Instructions

  1. In a small frying pan, toast the cumin and paprika over low heat until fragrant (usually about 30 seconds).

  2. Place toasted seasoning and all other ingredients except the garlic-infused oil and black pepper into a blender or food processor. Pulse the blender/food processor a few times. Then, blend ingredients until smooth while slowly drizzling in the ¾ cup garlic-infused oil. Taste charmoula and add black pepper to taste. Can be used immediately as a sauce or marinate but can taste even better after being refrigerated overnight. This sauce can be made up to two days ahead of time. 


August 13, 2019

 

Tender Flank Steak

Course Gluten Free, Low FODMAP, Main Course, Whole 30
Cuisine American, Healthy, Low FODMAP
Keyword steak
Prep Time 5 minutes
Cook Time 15 minutes
Marinating Time 6 hours
Total Time 20 minutes
Servings 3

Ingredients

  • 1/3 cup olive oil
  • 2 tbsp garlic oil
  • 2 tbsp lemon juice
  • 2 tbsp coconut aminos
  • 1 tbsp sea salt
  • 1/2 tsp black pepper
  • 2 tsp dried oregano
  • 1.25 lb flank steak grass-fed, if possible

Instructions

  1. Place a gallon-sized freezer bag into a large bowl with the mouth open. Add olive oil, garlic oil, red wine vinegar, coconut aminos, sea salt, pepper, and oregano into the bag. Place steak in the bag and ensure good coverage of marinade on steak. 

  2. Place bagged steak and bowl into the fridge and let marinate for at least 6 hours or overnight. 

  3. When you’re ready to prepare steak, remove steak from the fridge and allow to come to room temperature; this usually takes about 40 minutes. 

  4. Heat skillet over medium-high heat and allow to preheat for a minute, add approximately a tablespoon of fat (tallow, coconut oil, avocado oil, etc..) to the pan when it’s hot. 

  5. Remove steak from marinade and place in the hot pan with the cooking fat. Cook for 3-5 minutes on each side for a medium-rare steak. 

  6. Remove steak from heat and allow to rest for five to ten minutes. Afterwards, cut steak against the grain into ¼ inch slices. Serve hot. 


Contact Sally

Nourished Roots Nutrition, LLC
P: (303) 209-8640
F: (303) 209-8482
sally@nourishedrootsrd.com

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