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memorial day

Prep Time: 10 min

Cook Time: 15-18 min

Serves: 2

   

Ingredients

2 Pork Chops

3 Teaspoon olive Oil

4 Teaspoon (or little more) of grey

poupon mustard

2 Teaspoons of mustard seeds

Instructions

1:

Preheat oven to 350.

2:

Oil pan and turn stove on high heat

3:

Coat one side of the pork chops with 1/2 the mustard and sprinkle mustard seeds on top of mustard in an even layer. Make sure the mustard is not too thin, it needs to hold the mustard seeds so if you need more, add it.

4:

Add pork chops mustard side down to hot pan. Wait 15 seconds for splattering to stop and add equal amount of mustard to the other side of pork chops and add the rest of the mustard seeds.

5:

Combine at about 45 seconds carefully flip the chops (I use tongs rather than a spatula) so the curst stays intact. Cook for 45 seconds.

6:

Remove from stove and place the entire pan in the oven for 7 minutes.

7:

Remove from oven, careful pan will be hot and people have a tendency to want to touch the handle after its back on the stove. You may want to cover handle with a towel.

8:

Serve

 shurwellness.usana.com

From: Kristin Lund

Serves: 8

 Prep Time: 10 min

Cook Time: 15-18 min

 

 

Ingredients

 

Brownies:

1 (15-oz) can black beans

drained and rinsed

1/3 cup pitted dates

1/2 cup quick oats

1/2 tsp baking powder

2 tablespoon cocoa or cacao powder

1/4 tsp salt

10 drops of stevia

vegetable oil if you have a sweeter tooth up it to 15

2 tsp vanilla extract

1/4 cup coconut oil

 

Frosting Ingredients:

1/4 cup coconut kefir

1/4 cup coconut milk

4 tablespoon cocoa or cacao

4 pitted dates

7 drops of stevia

1/4 coconut oil

Instructions

1:

Combine dates and coconut milk in food processor until smooth

2:

Stir Add remaining ingredients (except blueberries) and blend until smooth

3:

*Gently stir in the blueberries and pour into an 8x8 greased pan. Bake at 35– for 15-18 minutes.

 

Frosting:

1:

Combine ingredients a food processor and blend until smooth

2:

Spread over cooled brownies

 

Notes

*Optional: 1 pint of fresh blueberries Chocolate and berries combined up the antioxidant power of both by a factor of 5! So this desert becomes better for you!

 

https://shurwellness.usana.com/

 

                                    salad dressing

 

From: Kristin Lund Prep Time: 15 min  

Ingredients

1 cup

Coconut milk

3

Pitted dates

1 tablespoon

Sesame oil

1 tablespoon

Rice wine vinegar

1 tablespoon

Water

1 teaspoon

Salt

1’’

Piece of ginger

¼ cup

Raw cashews chopped

Instructions

Mix all ingredients in blender until smooth

Notes:

 To make it Hawaiian substitute:

  • ¼ cup pineapple for dates
  • Macadamia nuts for cashews
  • Coconut oil for sesame oil

To make it Italian substitute:

  • Olive oil for sesame oil
  • Eliminate ginger
  • Add 1 Tablespoon Italian seasoning
  • Pine nuts for cashews

http://shurwellness.usana.com

 
   
 

 

Below is one of my favorite Nut Cheeses by Danielle Walker from her cookbook, Against the Grain.

ricotta 2 

Basic Nut Cheese

From: Against the Grain by Danielle Walker

Yield: 2 Cups

Prep Time: 24 hours

Cook Time: 15 min

 

Ingredients

1 cup

Blanched skinless almonds, raw cashews, or raw macadamia nuts

1/2 teaspoon

Sea salt, plus a pinch for soaking

3 tablespoons

Water

2 tablespoons

Extra-virgin olive oil

4 teaspoons

Lemon juice

Instructions

1:

Place the nuts in a large bowl and fill with filtered water and a pinch of salt. Cover and soak the almonds for 24 hours, cashews or macadamia nuts for 6.

2:

Drain the nuts and rinse thoroughly, until water runs clear.

3:

Place the nuts in a food processor or high-speed blender with the remaining ingredients.

4:

Process until smooth and the mixture resembles ricotta cheese. Store in refrigerator up to 5 days.

 

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