As promised from yesterday’s post A Peachy Sunday Morning here is the recipe for Glazed Peaches. It’s dairy free, gluten free, naturally soy free, and sugar free. For the pancake recipe check out Almond-Oat Flour Pancakes. Enjoy, share, and let me know what you think. Happy Monday!
In a sauce pan on medium heat mix for 3 minutes:
- Melt 2 Tablespoons of Coconut oil
- Add sliced peaches
- 1 teaspoon stevia
Add the next ingredient in and stir for 1 minute:
Add remaining ingredients and simmer on medium heat for 10 minutes:
- ¼ cup Orange Juice
- 1/3 cup Water
Remove from heat and let cool so the sauce can thicken.
For a slightly thicker sauce you can add ¼ teaspoon Xantham Gum
Started my day off with some yoga per my usual morning ritual and ended my morning making Chocolate Chip Almond-Oat Flour Pancakes with glazed peaches and reading some film scripts in bed. Who knew peaches and chocolate chips would make such a good combo. I will be posting the recipe for the sugar-free glazed peaches later, so keep an eye out for it. The recipe for the Almond-Oat Flour Pancakes is already up. It’s a great clean alternative to gluten-free pancakes, packed with protein, and good for anyone wanting to stay fit without the guilt of carbing up. Just click the link and feel free to share via Pinterest, Facebook, Tumblr, Google +, etc. by using the bottom buttons below. Don’t forget to submit to be in next month’s Blogger Spotlight. Hope you’re having a peachy Sunday.
Reading scripts & breakfast in bed
Enjoy Life Allergy-Friendly Chocolate Chips
The key to making a juicy pork tenderloin lies in the technique, and the steps are really simple.
For a 2lb. Pork Tenderloin:
- Sear for ~ 10 minutes
- Bake for ~ 40 minutes
* ~ approximate, depending on the heat range of your stove
1) You’ll want to set your oven to 425 degrees Fahrenheit and your stovetop to medium-high heat.
2) Season your pork tenderloin as you usually would and coat with oil.
3) Sear all sides of your pork tenderloin in a deep pan for 10 minutes or until it achieves a nice color to it. Add a little water to the pan to keep the meat from sticking and to prevent it from over drying.
4) Place into your oven and bake for about 40 minutes or until the internal temperature of your tenderloin is 145 degrees Fahrenheit. I like to add in onions, potatoes and 1/8-1/4 cup of water to keep the pork moist in the oven.
The key to a juicy pork tenderloin is to not overcook the meat or it will dry out. If your pork is just a hint of pink that is fine. If pink doesn’t sit well with you, you can leave the tenderloin in the oven for an extra 10 minutes.
5) Take out the pork and let it rest with aluminum foil over the top.
I like to pair my pork with glazed peaches and Weber’s Barbecue Sauce. It’s gluten-free and has no high fructose corn syrup.
Earlier this past week I was filming on set for a short which explains my lack of posts since Monday. But I’m back.
In the film world, as they say, early is on time, on time is late. Filming is a perpetual game of ‘hurry up and wait’. Setting up, breaking down set, moving camera equipment, and multiple takes later you’re still running out of time…and film. So back to my ‘cure’.
Behind the scenes
I have an on-going list of food allergies so I basically eat clean and am very careful with what I put in my body. When craft services asked me about my food allergies on set, I didn’t want to burden anyone and list out my ridiculous list, so I just stated the major ones like peanuts and seafood. I figured I would just bring my own snacks and cross my fingers that the day’s catered lunch wasn’t going to make me sick or cause me to break out in hives.
My first day on set my skin was slightly broken out in eczema so I was careful with how I ate. The three days of shooting after that I ended up leaving my snacks at home and started eating the food on set just to see if my immunity had improved since I had been avoiding those foods for so long. Not only did my skin NOT break out, but it cleared up completely. The only reasoning I can think of why my skin healed and why I didn’t get sick was because my stress levels were virtually non-existent. I was doing what I loved. Outside of acting, I work a traditional corporate job and with it comes a large amount of stress. Stress I didn’t realize was affecting my autoimmune disease until this week. So I’m starting to think stress has more to do with my food allergies than the foods itself. It’s an important revelation that’ll help me continue healing on my journey. Just goes to show your mind is much stronger than your body.
This post is a part of Fiesta Friday on The Novice Gardener
The sun is finally out, after a few gloomy cloudy cold days so I felt inspired. Happy Sunday! Recipe: Quinoa Protein Green Juice
I’m not a big morning person. I’ll usually set my alarm a good two hours before I have to leave the house for work, because that’s literally how long it takes for me to stop wrestling with my sheets and get myself ready. And when I am up, I’m frantically trying to make up for the time I spent under the covers. One thing I make sure I never do is skip breakfast. I need my eggs, potatoes, oatmeal, fruits, and nuts ALWAYS. Eggs are sometimes hard to take on the go, but not unless it’s a burrito.
The best way I’ve found to make a egg burrito is to cook the omelet, which will become the ‘tortilla’ on medium-low heat and about half way through cover the pan with a lid so the steam cooks the top of the omelet. When the top isn’t as runny anymore just flip to cook both sides evenly. Wrap in parchment paper or aluminum foil and you’re good to go.
Egg burrito, spinach, onions, tomatoes, red bell peppers, crushed red peppers, homemade hashed potatoes, natural cheese
I’ve never been the type to hop on a health craze bandwagon, organics included. As long as I know something is as natural as possible without being too genetically modified then I’ll buy it. You can’t even trust labels nowadays, everything is a dupe. I picked up some organic raspberries for the first time to have in my daily morning oatmeal and honestly I didn’t know raspberries could taste so—good! I’ve always liked raspberries, but organic raspberries are taste like another breed. Well, I guess they technically are. They’re firm, not mushy, have a great subtle sweetness to them rather than being too tart. It’s safe to say, I don’t think I’ll be going back to ‘regular’ raspberries anytime soon. Makes me wonder, what else have I been eating that’s not suppose to taste how I’m used to it tasting.