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Healthy, Tummy Friendly Recipes for the Long Holiday Weekend.
I know I said it before - probably around Thanksgiving and Christmas,
but if you do keep with tradition and get a little carried away with
holiday over-indulging, then you may want to have a bottle of Enzalase
on hand.
Enzalase is loaded with digestive enzymes designed to aid digestion
and help alleviate indigestion. But since prevention is the best cure,
why not try some of these recipes this memorial day weekend?
Eat a little lighter, a little healthier - and still enjoy your 3 day escape
this weekend!
This one is my favorite!
Chipotle-&-Orange Grilled Chicken
Ingredients:
- 2 tablespoons orange-juice concentrate, thawed
- 1 tablespoon finely chopped chipotle peppers in adobo sauce,
- 1 tablespoon balsamic vinegar
- 2 teaspoons unsulfured molasses
- 1 teaspoon Dijon mustard
- 1 pound boneless, skinless chicken breasts,trimmed
- Salt to taste
Prep and Cooking:
- Preheat grill or broiler.
- Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.
- Lightly oil the grill or broiler rack. Season chicken with salt and grill or broil for 2 minutes. Turn, then brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer.
Grilled Pork Tenderloin & Apricot Salad
Ingredients:
- 1 pound pork tenderloin,trimmed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 3 tablespoons apricot preserves, divided
- 4 ripe but firm fresh apricots or nectarines, halved and pitted
- 2 tablespoons white-wine vinegar
- 2 tablespoons minced shallot
- 2 tablespoons canola oil
- 1 4- to 5-ounce bag watercress, or baby arugula (about 8 cups)
Prep and Cooking
- Preheat grill to high.
- Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack. Grill the pork, turning occasionally, for 10 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145°F, 2 to 5 minutes more. Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender and marked, about 4 minutes. Transfer the pork and apricots to a clean cutting board and let rest for 5 minutes.
- Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add to the dressing along with watercress (or arugula); toss to coat. Thinly slice the pork. Serve the salad with the sliced pork.
Gluten Free Almond Butter Blondies
Ingredients:
- 1 (16) ounce jar creamy roasted almond butter
- 1 cup agave nectar
- 2 eggs
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 1 cup dark chocolate chips 73% cacao
Prep and Cooking
- In a large bowl, with a hand blender, mix almond butter until creamy
- Mix in agave and eggs
- Add salt and baking soda
- Mix well with hand blender until all ingredients are thoroughly combined
- Mix half of the chocolate into the batter
- Pour batter into a well greased 9 x 13 inch pyrex baking dish
- Scatter the other half of the chocolate on top of the batter
- Bake at 325° for 35 minutes
- Serve
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