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The price on this 100% grass-fed beef at Costco is the lowest I have EVER seen! Then comes dessert, so make sure to watch till the end.
 

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Buying Cheese At The Grocery Store

Here's my complete guide to buying cheese. Including snacking, goat milk, grass-fed, plant based, cottage, and more!
 

MASTERBAKER

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Cauliflower & broccoli rice with cashews, black beans, coconut, and more. Paired with the pork chops with pineapple cream sauce from yeaterday's post!

RECIPE: https://www.flavcity.com/healthy-low-fat-meal-prep/

Pastor Pork Chops with Riced Cauliflower & Broccoli
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Low fat pork chops with a creamy Meixcan al pastor cream sauce. This easy pork chop recipe is low fat and really healthy. Served with a low carb cauliflower rice recipe that's my take on Mexican rice and beans. The cauliflower rice is easy to make and awesome!
This recipe is Dairy Free, Gluten Free, Weight Loss/Low-Cal with main ingredient Pork
Pork Chops with Riced Cauliflower & Broccoli

Healthy pork chops recipe with easy cauliflower rice
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Pork Chops with Riced Cauliflower & Broccoli

PASTOR PORK CHOPS WITH RICED CAULIFLOWER & BROCCOLI


COURSE: MAIN COURSE
CUISINE: MEXICAN
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
SERVINGS: MEALS
AUTHOR: BOBBY PARRISH

Print
INGREDIENTS
FOR THE PORK CHOPS:
  • 10 thin cut pork chops about 1.5 pounds total
  • 1 teaspoon each of smoked paprika cumin, & ancho chile powder
  • ½ teaspoon ground coriander
  • ½ cup full fat coconut milk
  • Zest & juice of half a lime
  • ½ cup of canned or frozen pineapple chunks
  • Kosher salt
  • avocado oil
FOR THE CAULIFLOWER RICE:
  • 1 medium size head of cauliflower
  • 1.5 pounds of broccoli on the stalk
  • ½ a red onion chopped
  • 3 cloves garlic minced
  • ½ a thin red chile thinly sliced or a pinch of red pepper flakes
  • ½ cup canned black beans rinsed & strained
  • 2 tablespoons unsweetened shredded coconut flakes
  • 2 tablespoons chopped cashews toasted if desired
  • Couple grates of lime zest and the juice of ½ a lime
  • 2-3 tablespoons cilantro or parsley chopped
  • Kosher salt
  • Fresh cracked black pepper
  • Grapeseed oil
INSTRUCTIONS

  1. For the pork chops, make the spice rub by combining the paprika, cumin, chile powder, and coriander in a small bowl, mix well. Season the pork chops on both sides with a generous pinch of salt and spice rub. Let the pork sit at room temperature for 15-25 minutes.
  2. Meanwhile, start the rice by grating the cauliflower on the large side of a box grater, making sure not to grate too much of the stalk. Next grate the broccoli, but this time grate a little of the stalk after you have grated the florets. Move the riced cauliflower and broccoli aside. Pre-heat a large 13 inch cast iron or non-stick pan over medium heat with 2 teaspoons of oil. Add the onions, garlic, chiles, ¼ teaspoon salt, a couple cracks of pepper, and cook for 5 minutes. Add the riced cauliflower, broccoli, black beans, ½ teaspoon salt, a couple cracks of pepper, and give everything a good stir. Cover the pan with a lid or a sheet tray, raise the heat just a little, and let cook for 3 minutes. Remove the lid and give the rice a taste. The raw flavor of the veggies should be gone, but you still want them to have a little crunch. Cook another minute if needed. Lower the heat to low and add the coconut flakes, cashews, lime zest and juice, cilantro, and mix well. Turn the heat off and check for seasoning, you may need more lime or salt. Move the rice to a large bowl and wipe clean the pan.
  3. For the pork chops, pre-heat the same pan over medium-high heat for 2 minutes with 2 teaspoons of oil. Add 5 of the chops to the pan and cook for 3 minutes on the first side, flip, and cook another 2-3 minutes. Thin pork chops cook quickly, so make sure not to overcook them or they will get dry. Add a little more oil to the pan and quick the second batch of chops. Remove pork chops from pan and lower heat to medium. Add the coconut milk, lime zest and juice, pineapple chunks, and bring the sauce to a simmer. Let cook for 3 minutes and then pour the sauce all over the cooked pork chops.

  4. Serve the chops with leftover sauce on the side along with the rice, enjoy! The pork chops and riced veggies will last in the fridge for 5 days or you can freeze both for 2-3 months. When time to re-heat, take the lid off the container, cover with tin foil, and reheat in a 400 degree F oven for 10 minutes. If re-heating in the microwave, take the lid off, cover with a wet paper towel, and make sure not to re-heat too long or the pork will dry out.
RECIPE NOTES
Macros:
339 calories per meal
14.5 grams of fat per meal
33.3 grams of protein per meal
17.2 grams of carbs per meal
6 grams of fiber per meal
 

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Here's a low carb alternative to french fries using jicama.

RECIPE: https://www.flavcity.com/shrimp-burger-and-jicama-fries/


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  1. For the burgers, add 1/3 of the shrimp to a food processor and puree until smooth. Add the remaining burger ingredients up until and including the salt and pepper, pulse the mixture until it’s chunky and a bit smooth, you want some texture. The way I like to form burger patties is to put a piece of plastic wrap over a large peanut butter jar lid(think Costco size), and add some of the shrimp mixture to the lid, pack it down, and lift the plastic wrap out. Finish forming the burger using your hands and move to a plate or platter. Repeat with remaining shrimp mixture, you should have 6 burgers total, each about 5 ounces. Place the burgers in the freezer for 20-30 minutes, or the fridge for 1 hour or overnight, this will help the mixture set up so the burgers don’t fall apart.
  2. Meanwhile, start the fries by pre-heating the oven to 425 F and bring a medium size pot of water to a boil. Peel the jicama with a veggie peeler then slice them into long fries about ¼ inch thick. Watch the video in this post to see how it is done. Add ½ teaspoon of salt the boiling water along with the fries. Boil for 15 minutes. Drain fries and pat them dry with a large towel. Place fries on a sheet tray and season with 2 tablespoons of oil, ¾ teaspoon salt, smoked paprika, cumin, cayenne pepper, and mix very well using your hands. Arrange the fries in one single layer, if you have to use 2 sheet trays that’s fine. Bake fries for 20 minutes, flip them over, and bake another 15-20 minutes. You may have to turn the broiler on medium or high the last few minutes to help the get crispy, but watch them like a hawk so they don’t burn. Remove from oven and allow to cool a couple minutes before serving or storing.
  3. Make the keto special sauce by combining everything in a small bowl and whisking well. Check for seasoning and set aside.
  4. Make the burgers by pre-heating a large non-stick pan over medium-high heat for 2 minutes. Add 1 tablespoon of oil, wait 30 seconds so the oil can heat up, then add 3-4 burgers. You can’t overcrowd the pan, so cook the burgers in 2 batches. Cook for 4-5 minutes, or until a nice golden brown crust has formed, flip, and cook no longer than 4 minutes more. You know the burgers are ready when you press in the middle and they feel firm with a little give, but don’t over-cook the burgers! Repeat process with the second batch.
  5. Peel some leaves off a head of iceburg lettuce or cut it in half and rip of a bunch of leaves for the bun. Spread some sauce on the bottom bun, add the burger, top with the tomatoes and avocado, and the top bun. Serve with fries and enjoy!

  6. Shrimp burgers will keep in the fridge for 3-4 days or can be frozen for 2-3 months. Jicama fries will keep in the fridge for 5 days, but can’t be frozen. The best way to reheat everything is in a 350 F oven for 7-10 minutes or in a microwave, just make sure to cover the container with a wet paper towel and don’t overheat the food or it will get dry.
RECIPE VIDEO
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RECIPE NOTES
Macros per burger patty only, recipe makes 6 burgers:
145 calories
1.33 grams of net carbs
5.6 grams of fat
20 grams of protein
0 fiber
Macros for all the special sauce:
545 calories
1.5 grams of net carbs
58 grams of fat
less than 1 gram of protein
0 fiber
Macros for all the fries:
592 calories
32 grams of net carbs
29 grams of fat
6.4 grams of protein
45 grams of fiber
 

MASTERBAKER

༺ S❤️PER❤️ ᗰOD ༻
Super Moderator
Shopping At Costco With My Dad

Shopping At Costco With My Dad
My dad and I went shopping at Costco to pick up a bunch of healthy items for the week! PASS ON TIKKA MASALA SAUCE, MISSED SOYBEAN OIL!

Check out our Keto Cookbook: https://amzn.to/2TOHWJL

Keto pancake mix(original, others have natural flavors): https://amzn.to/2UeLQ
 
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