By: Leanne Ely
It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Neat, huh?
Today’s focus is on: SPINACH
Before the spinach comes up in my garden, I don’t leave Costco without grabbing a couple of those big containers of the stuff. This dark leafy green is one of the most common items on our table—you never catch me without a huge supply of spinach in the refrigerator. It’s so quick to prepare, and so nutritious, I eat spinach for breakfast, lunch and dinner!
Spinach is chock full of B Vitamins as well as Vitamins C and E. Spinach contains a ton of omega 3 fatty acids, beta carotene, glutathione, and an endless list of additional minerals and phytonutrients.
Spinach fights heart disease, macular degeneration, cancer…spinach can even prevent cataracts!
Now it’s time for your Trick:
Get more leafy greens into yourself by adding a couple handfuls of organic spinach to your morning smoothie. Nobody will even know you added it, because you can’t taste it! But you get the benefit of that extra serving of greens in!
Spinach is listed among the Dirty Dozen, so always buy it organic.
And your Recipe:
Spinach-Stuffed Pork Chops with Thyme and Tomato Sauce
3 tablespoons ghee, divided, or use coconut oil
4 (8-oz.) boneless top loin pork chops
1/2 cup baby spinach, chopped
4 cloves garlic, minced and divided
2 teaspoons sea salt, divided
1 teaspoon freshly ground black pepper, divided
1 small onion, chopped
1 medium red bell pepper, de-seeded, de-ribbed and chopped
2 tablespoons tomato paste
1/2 cup low sodium chicken broth
1 tablespoon chopped thyme
Preheat grill to MEDIUM-HIGH and brush grill grate with 2 tablespoons of the ghee (or coconut oil). Make a slit in the side of each pork chop, forming a pocket. Stuff each pocket with some of the chopped baby spinach and half of the minced garlic then season on both sides with half of the salt and half of the black pepper. Grill stuffed pork chops for 4 to 6 minutes per side or until cooked through; remove from grill to a large serving platter. Melt remaining ghee (or coconut) in a large skillet over medium-high heat; add the onion and remaining garlic and cook until onion has softened. Add bell pepper, remaining salt and remaining black pepper; stir to combine then cook until bell pepper has slightly softened. Add tomato paste, chicken broth and thyme. Simmer mixture for 5 to 7 minutes then remove from heat and pour over pork chops. Serve and enjoy!
Greens will uplevel your health lime nothing else. And juicing is the biggest needle mover I know, check out my webinar with juicing expert, Dr. Josh Axe. 🙂