Baked Mustard Apple Pork Loin

Pork is not something I usually buy for dinner meat. Actually, besides bacon, I rarely consume it at all. Personal preference, really. Lately, to try and save money between the two of us, my boyfriend and I have taken to making each other meals during the week with what we have at home. On this particular night, I was challenged with a nearly empty fridge and pantry save for a few condiments and a good sized pork loin he had purchased. I accepted the challenge and put my craftiness to the test.

Baked Mustard Apple Pork Loin // Naturally Lindsey

The sweetness of the apple juice contrasted nicely with the tartness of the mustard, the two pairing well with the mild savory flavor of the pork. Served over rice with broccoli on the side, it made for a satisfying meal made only more satisfying by the fact that we didn’t have to go to the store to get anything to make it ;)

This recipe is:
• Gluten-free
• Dairy-free
• Nut-free
• Refined sugar-free

Baked Mustard Apple Pork Loin // Naturally Lindsey

Baked Mustard Apple Pork Loin
• 3 cups 100% apple juice
• 3 tablespoons spicy brown mustard
• 3 tablespoons gluten-free tamari
• 1 tsp dried garlic powder
• 1/4 tsp cayenne powder
• sea salt and fresh cracked pepper
• 1 1/2 lbs pork loin

1. In a medium bowl, combine apple juice, mustard, tamari, garlic and cayenne. Whisk to combine.
2. Place pork loin in a large plastic bag and pour in half of the apple juice mixture. Reserve the other half at room temperature. Seal the bag and let marinade 30-60 minutes.
3. Preheat oven to 350°. Place pork loin in a 13×9″ roasting pan and pour the marinade from the bag evenly over the meat. Season the pork with salt and pepper and bake for 45-60 minutes, turning the meat over and seasoning the other side halfway through cooking. The center of the pork should be opaque and very slightly pink when finished.
4. While the pork cooks, pour the reserved marinade in a medium skillet over medium high heat. Bring the marinade to a boil, stirring constantly. Continue stirring the mixture and reduce the heat, simmering the mixture until it becomes thick and syrupy. If the it begins to stick add a tablespoon or two of apple juice, stirring to combine.
5. In about ten minutes, the reduction should darken and reach a sauce-like consistency. Remove from heat into a new bowl. Once the pork is done, slice and serve over a bed of rice topped with the sauce. Pair with you choice of vegetable and enjoy!


Healthy Gluten-Free Tuna Veggie Burgers with Goat Yogurt Sauce

You know those days where you’re in between grocery trips and you don’t want to make anything but you want to hole up at home and you don’t trust the delivery places to disclose all their ingredients? Yea, me too. Tonight was one of those nights. The fridge was almost empty save for some assorted vegetables and the only protein I had was in my cupboard, canned. Low and behold: the tuna veggie burger.

This recipe was quick and easy to make and turned out quite deliciously. You can serve the burger on a gluten-free bun with all the usual burger fixings or go for a low-carb version on a plate, like I did, topped with avocado and yogurt sauce. Yes, I know, “yogurt isn’t dairy-free!” but hear me out: I love yogurt. When I became lactose intolerant I was eating 2 servings of nonfat greek yogurt per day (protein!) and I’ve missed it immensely every day since. However, recently I discovered goat yogurt which, like goat cheese, I can tolerate with minimal gastrointestinal upset. I’ve tried a few brands, but my favorite is Capretta for its thicker texture and slightly sour greek yogurt taste, not to mention the 15 grams of protein per cup! So use the goat yogurt if you can. If not, no worries – the burgers will be delicious either way.

This recipe is:
• Gluten-free
• Soy-free
• Nut-free
• Refined sugar-free
• Dairy-free without the yogurt sauce

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Healthy Gluten-Free Tuna Veggie Burgers with Goat Yogurt Sauce
makes 6 servings

• 1/4 cup minced onion
• 2 cloves garlic, minced
• 1 large zucchini squash, shredded, about 1 1/2 cups
• 3 medium carrots, shredded, about 1 1/2 cups
• 1 can white tuna, in water, drained and flaked
• 1 cup gluten-free bread crumbs, or ~2 pieces slightly stale gluten-free bread torn into small pieces
• 1 egg, lightly beaten
• 3 tablespoons golden flaxseed meal
• 1/4 teaspoon each black pepper, sea salt, cumin, cayenne pepper and turmeric
• 2+ tablespoons extra virgin olive oil, divided

1. Heat 1 tsp olive oil in a skillet over medium heat, cooking the onion and garlic for about one minute.
2. Increase heat to medium high. Add in the shredded zucchini and carrots and saute until barely tender. Be careful not to overcook – you don’t want the veggies getting too mushy.
3. Remove from heat and let cool. Meanwhile combine the tuna, gluten-free bread crumbs, egg, flaxseed meal, and spices in a large bowl.
4. Drain any excess moisture from the vegetables and add them into the tuna mixture, stirring until thoroughly combined.
5. Shape into six 4″ patties.
6. In the same skillet you used for the veggies, heat 1-2 tsp olive oil over medium-high heat until shimmering. Carefully transfer the veggie patties into the pan, cooking two at a time for about 3 minutes per side until lightly browned, adding more olive oil as needed.
7. Remove from heat and serve with avocado slices and yogurt sauce, below.

Goat Yogurt Sauce

• 1/2 cup Capretta plain nonfat goat yogurt
• 1 tablespoon fresh squeezed lemon juice
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
1. Combine all ingredients in a small bowl. Serve each patty topped with a generous tablespoon and enjoy!

How do you feel about “beefless” burgers? Let me know in the comments below!

Lemon Garlic Chicken with Spring Vegetables

After doing a lot of reading on the topic and hearing some opinions, I decided to try organic free-range chicken. After all, any antibiotics, growth hormones, or animal byproducts that chicken consumes are also being consumed by you. It is pricey, yes, but Trader Joe’s had a deal for 2 breasts and 4 legs at $2.99/pound so I figured I’d give it a shot.

I wanted to let the flavors of the meat come through with a simple preparation. I decided on lemon and garlic mixed with olive oil and stuffed it under the skin of the chicken while it cooked to lock in moisture and add a good amount of flavor. The result was delicious, and I will definitely be buying organic chicken in the future as I felt the meat itself had a much better texture and flavor than the “regular” stuff, though the free-range part my have to take a backseat until my wallet gets fatter (sorry chickens!). I paired the chicken with Martha Stewart’s Sauteed Spring Vegetables, an eternal favorite especially when made with veggies straight from the famers market (recipe here). I also added a sweet potato baked at 350° for 45 minutes.

This recipe is:
• Gluten-free
• Dairy-free
• Soy-free
• Refined sugar-free
• Nut-free



Lemon Garlic Chicken

• 2 lbs organic free-range chicken, skin on
• 6 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 1 lemon, thinly sliced, about 1/8″
• juice of 2 small lemons
• salt and pepper, to taste

1. Preheat oven to 350°F with the rack in the center. Combine all ingredients (except chicken) in a bowl, mixing until well-combined.
2. Place chicken in a 13×9 roasting pan or other large baking dish. Gently find the open end of the chicken skin. Using a small spatula (or your fingers… no metal here) gently rub garlic mixture under the skin and onto the meat. Repeat on all pieces, evenly distributing all of the garlic mix amongst the chicken until there is none left.
3. Place the lemon slices under the chicken skin, taking care to keep the skin in tact.
4. Place the chicken in the oven and cook for 15-25 minutes, until juices run clear when sliced. The cook time will depend on the size of the pieces, so you may need to remove the smaller ones (legs) first and leave the larger ones (breasts) to cook a bit longer.
5. Remove the skin and serve with lemon slices on top.

Have you tried organic and/or free-range chicken before? What were your thoughts? Let me know in the comments below!

Fresh Shrimp Spring Rolls with Zesty Asian Dipping Sauce

The heat here lately has been insane. Yes, it’s Southern California, but rarely do we have 80-90-100 degree days anytime before the end of June – and it’s only May! When the temperatures skyrocket, it’s hard to find the motivation to do anything, let alone step near the kitchen. Luckily, this recipe requires minimal cooking so you can beat the heat and enjoy something healthy to eat! This recipe makes 4 Vietnamese-style spring rolls, and can easily be doubled (or tripled!) to make more.

This recipe is:
• Gluten-free (with GF rice noodles!)
• Dairy-free
• Refined sugar-free
• Nut-free


Fresh Shrimp Spring Rolls with Zesty Asian Dipping Sauce

• 8 medium shrimp, cooked and sliced down the center
• 2 oz. thin rice noodles
• 2 tablespoons each chopped fresh mint, basil, and cilantro
• 1 medium carrot, cut into thin matchsticks
• 1/2 cup baby spinach leaves
• 4 spring roll rice paper wrappers

• 1/8 cup water
• 4 teaspoons gluten-free fish sauce (or tamari)
• 2 tablespoons fresh lime juice
• 1 large clove garlic, finely diced
• 2 teaspoons honey or agave nectar
• 1 teaspoon Sriracha chili sauce
• 1 green onion, green parts only, thinly sliced

1. If your shrimp aren’t already cooked, toss them with some sea salt, pepper, and lemon juice. Cook on medium-high heat for 2 minutes per side, until pink and curled. When cool enough to handle, slice down the center line, and refrigerate while completing the rest of the prep. You want all your ingredients to be cold!

2. Prepare the rice noodles according to the package. Again, let cool and refrigerate while completing your prep.

3. Dip your rice paper wrapper into a large bowl of warm water for five seconds. Remove, and place on a large flat surface.

4. Place the shrimp, cut side up, in a row in the center of your wrapper, leaving about 2 inches on either side. Top with a small clump of noodles, then layer the carrots, basil, mint, and cilantro, finishing with the spinach leaves. Try to keep the ingredients in the center as you build your roll, using your shrimp as a guide.

5. To roll, start with the bottom, longer side of the wrapper. Fold the bottom portion upward, then fold the two smaller sides in, and then roll the whole thing into the remaining side. Voila! You’ve just made your spring roll. The paper is slightly delicate, so try not to place them too close together when completed or they may stick and tear.

6. For the sauce, combine all ingredients in a small bowl and whisk them together. Serve on the side with the rolls, chilled or at room temperature.