Mustard Apple Pork Tenderloin with Roasted Brussels & Sweet pots

HOLY BONKERS what a week it's been so far! 

I started a new health & fitness program alongside my Live Your F*ck YES life community (follow along my Instagram for the behind the scenes!) and it's been SO amazing.

My favorite part of it all?

ALL THE FOOD I GET TO EAT.

So many health and fitness meal plans involve LIMITING your food (ahem diet mentality). Newsflash diet culture? Eating 1200 calories a day is NOT going to get you healthy.

It WILL perpetuate the endless diet-binge cycle you've been on for yeaaaars. So get your booty aligned with a program that encourages ALL THE FOOD (and I can already tell this is going to be the most INCREDIBLE program ever -- my body is FEELING it in the BEST way!)

One of my favorite ways to prep for a new program is keeping my meals during the day SUPER simple and having my favorite go-tos for dinner as a treat!

And this combo is one of my absolute FAVORITES, and it doesn't hurt that it's hella affordable and super simple (although it tastes restaurant quality if I do say so myself!)

Check 'er out and let me know what you think!

MUSTARD APPLE PORK TENDERLOIN WITH BRUSSELS & SWEET POTS

Serves Four

INGREDIENTS

1 large pork tenderloin (about 15 ounces)

1 tbsp Dijon mustard

1 tbsp whole grain mustard

2 tsp fennel seeds (optional)

1 large onion, sliced

2 medium Granny smith apples, peeled, cored and sliced (about 1/4 inch thick)

1/2 cup of apple cider 

1 tsp grapeseed oil 

2 cups Brussel sprouts

1 sweet potato 

1 tbsp avocado/liquid coconut oil 

DIRECTIONS

1. Preheat oven to 450 degrees F.

2. Season pork with a dash of sea salt and pepper. Season quartered brussel sprouts and chopped sweet potatoes with avocado/coconut oil and sea salt and put in oven for 8-10 minutes. 

3. Heat 2 tbsp of olive oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown (about 5 minutes).

4. Transfer pork to plate and cool slightly, spreading combined mustard over top and sides of pork (optional: press fennel seeds into mustard). 54. Add a tbsp of grapeseed oil, onion and apples into pan and sauté over medium heat for about 5 minutes.

6. Place pork on top of mixture and transfer skillet to oven until the centre of the pork registers 150 degrees F, about 15-20 minutes. Transfer pork to platter and make a foil tent to prevent moisture from escaping.

7. Meanwhile, pour apple cider over apple-onion mixture in skillet. Stir over high heat for about two minutes, until slightly reduced. 

8. Slice pork and spoon apple-onion mixture overtop of pork for a nice finish!

What're some of your favorite go to dinners throughout the week?

Paleo Snickerdoodle Cookies

When Kev and I wanna do something sweet for each other, it often involves food.

A bad day at the office? I cook up a delicious dinner waiting for him when he gets home.

I'm exhausted and wanna sleep in on a Saturday? I wake up to homemade pancakes in bed.

So when he told me he was craving some of my cookies, I decided to create something new for the recipe rolodex and holy shiz, these did not disappoint!

Bonus points? Snickerdoodles are his favorite -- definitely got some major wifey points when he got home last night! 

PALEO SNICKERDOODLE COOKIES

Prep and cook time: 20 mins

INGREDIENTS

1 1/2 cups almond flour

1/4 cup coconut flour

1 tsp baking powder

1/2 tsp coarse sea salt

1/2 tsp cinnamon

1/3 coconut oil, melted and cooled

1/8 cup maple syrup

2 tbsp honey

1 egg 

1 tbsp vanilla extract 

FOR THE CINNAMON SUGAR TOPPINGS

1/4 cup coconut sugar

1 tbsp cinnamon 

DIRECTIONS

1. Preheat oven to 350 F.

2. In mixing bowl, stir together almond flour, coconut flour, baking powder, cinnamon and sea salt. 

3. In separate bowl, combine coconut oil, maple syrup, honey, egg and vanilla extract and stir until thoroughly combined.

4. In small bowl, create cinnamon sugar by stirring together the coconut sugar and cinnamon.

5. Pour in wet ingredients to dry ingredients and fold together until fully mixed through.

6. Using a spoon, roll a heaping tablespoon of dough into a bowl. Roll each cookie ball into the cinnamon sugar mix until covered.

7. Place on baking sheet and flatten with fingers. 

8. Bake for 8-12 mins until golden brown on edges.

What are your favorite holiday cookies? 

Spaghetti Squash Pad Thai

Peanuts...... awww squashy squashy .....

you are my pad thai looove and you got me wanting you 🎶 
 

Name that tune?

For real though, whoever said eating healthy meant BORING and time consuming wasn't rocking my meal plan. 

I've been on a mission to create healthy, simple and delicious AF meals for years because let's be honest, I spent YEARS eating just salads as my meals because I just didn't know how else to be healthy.

And it got boring, FAST.

My hubby Kev and I love going out to eat, and when it starts getting chilly outside, what do we love even more? Take out and movie nights.

And while I'm alllll for a good ol' indulgence evening, it's not so good for the budget or the waistline...SO, I set out to create healthy versions of my favorite staples.

And this one is my piece de resistance!!! Healthy pad Thai? I mean can I get an A FREAKING MEN? 

Eat up, my beauts. Hubby approved!

SPAGHETTI SQUASH PAD THAI

4 servings, Prep and Cook time: 45 mins

INGREDIENTS

1 medium spaghetti squash

Tofu, extra firm

4 green onions, diced

2 cups of shredded carrots, blanched

Sprinkle of raw crushed peanuts

1 tbsp coconut oil

Sauce

1/3 cup tamari sauce

1/4 cup peanut butter, creamy unsalted

2 tsp fish oil

2 tbsp chili garlic sauce

lime juice, squeezed from 1/4 of a lime

2 tbsp sesame oil

1/4 cup water

DIRECTIONS

1. Preheat oven to 375 F.

2. Chop spaghetti squash in half, place flesh down on a cooking sheet. Add water to the base of the cooking sheet and cover with aluminum foil.

3. Bake for 30 minutes. Remove foil, flip the spaghetti squash halves and complete baking for 10 more minutes, or until spaghetti squash is at a consistency you desire. (Be sure not to overcook or else it goes to mush!)

4. While the spaghetti squash is cooking, remove the water from the tofu by pressing down with paper towel. Chop into even cubes and sauté on a medium hot pan with coconut oil.

5. In a separate pot, combine sauce ingredients on medium-low heat, stirring frequently, adding water as needed to help it from getting too thick.

6. Once spaghetti squash is cooked, fork out the spaghetti into a bowl. Add carrots and tofu.

7. Pour as much sauce as you like over the spaghetti squash and mix together to coat. 

8. Top with chopped green onion and crushed peanuts and voila!

What's your favorite take out order that you wish was healthy?

 

Spiced Tuna Steaks

Oh baby, baby, how was I supposed to know, this TUNA WOULD BE FIYAHHH.

Ok, ok, all Britney sangin' aside, I've been experimenting a bunch in the kitchen lately because of this amazeballs new meal plan I've been rocking in my Live Your F*ck YES Life challenge!!!

YES, it's a meal plan, but I'm really calling it more of a "fuel plan". It's based on portions and macros and my body has been feeling IN-FUCKING-CREDIBLE. 

I'm allll about intuitive eating and listening to your body, but this type A recovering perfectionist is also ALL about some structure when it comes to my nutrition or else the binge monster comes out to play. So this has been HUGE. And the food is SO FREAKING DELICIOUS.

My mindless snacking is gone, bloating GONE, my skin has cleared up and I not once have felt like I was "on a diet" or "eating clean". You know how much I hate that shiz.

The key? FUEL YOUR BODY. 

Eat shiz that is GOOD for you, and lots of it. 

The weight loss, JOY in your heart and energy is just a rocking side effect ;)

And this bad boy is officially becoming a staple at the Loy household -- you KNOW I'm all about those omega 3s and it's hubby approved sooooo it's staying.

SPICED TUNA STEAKS

Serves 4, Prep and Cook time: 25 minutes

INGREDIENTS

4 raw tuna steaks (approx. 1 inch in thickness)

4 cloves garlic, crushed or minced

2 tsp. lemon zest

2 tbsp olive oil

2 fresh tarragon sprigs, chopped

Sea Salt and pepper to taste

DIRECTIONS

1. Preheat broiler or grill on high

2. Combine garlic, lemon, tarragon in a bowl and mix well.

3. Season tuna with salt and pepper. Drizzle with oil & rub spice mixture on the top of tuna steaks.

4. Grill or broil tuna for 2-4 minutes on each side, or until desired doneness. (I personally like mine a bit more on the rare side so 2 mins per side was perfect!)

5. Serve with your fave greens & some complex carbs for a full and delicious meal!

Healthy Chicken Tacos

Am I the only one who feels like May has been flying by?

I guess time flies when you’re having fun and man oh man have we been doing just that!

Updates to come at the end of the month for Friday favorites or if ya want more of a personal behind the scenes look at things, be sure to subscribe for my weekly love bombs ;)

In all the hustle and bustle, Mothers day celebrations, events, performances,  mini getaways and such, I completely missed Cinco de Mayo!

So I’m making up for it with this supppah delicious taco recipe -- because I know you love your Taco tuesday!!

For real though, Mexican food has become a staple in our house because it’s just so goddamn easy, delicious and HEALTHY (if you make it that way) -- but I feel like I missed out on it growing up because we just never ate Mexican food! Being from Canada, it’s much less common than here in Amurrica.

In my almost 8 years of officially living in the US of A, I’ve found my true love in guac and chips and tacos -- but I’ll be honest? Guacamole and chips and salsa are one of the foods I used to binge on for hours on end. So I have to be super mindful when I do eat mexican food, and this recipe is one of my go-tos to be able to incorporate all of the things I LOVE, without the binge monster coming out to play. ‘Cause goodness knows I’ve worked my ass off and come so far and while I’m FAR from perfect, I’m never going back to that place.
 

So, without further ado, I give you...

HEALTHY CHICKEN TACOS

Serves 2, Prep and Cook time: 30 minutes

INGREDIENTS

2 chicken breasts, cubed

4 corn tortillas

½ sweet onion, thinly sliced

1/2 red pepper, thinly sliced

2 tbsp, cumin (or to taste -- I like a lot!)

1 tbsp, olive oil

1 tsp, cayenne

Sea Salt and pepper to taste

Avocado corn salsa:

½ tbsp olive oil

½ lime, juiced

1 ear of cooked corn

½ large avocado, sliced

¼ red onion, chopped

Salt and pepper to taste

YUM!

DIRECTIONS

1. Place cubed chicken in medium mixing bowl. Add in 3 tbsp olive oil, cayenne, cumin, salt and pepper and mix everything well.

2. While that sits, pour 1 tbsp of olive oil onto a pan and sautee the sweet onion and red pepper for 5-7 mins on medium high heat.

3. Add in chicken when ready and let cook for approximately 10 mins, or until chicken is cooked through.

4. While the chicken cooks, in a small bowl, combine the avocado, corn and red onion.

5. Toss with lime juice, olive oil and salt and pepper.

6. In a separate pan, on medium low heat, warm up your corn tortillas, flipping every 2 minutes or so.

7. Once everything is done, load up your chicken mixture into a tortilla and top with avocado corn salsa and EAT UP!!

 

Do you celebrate Taco Tuesday every week?

Maple Tempeh Bowls

You guys. 

I freaking did it.

I figured out a way to eat tempeh that ACTUALLY tastes good.

When I went on, as my hubby likes to refer to it, my "crazy vegan streak" a few years ago, I tried tempeh for the first time. I had heard it was a great source of protein and I was struggling to find a way to get all my protein in so I figured, why the hell not, I'll try it.

And I was like ummmmm this shit tastes like JANK AF.

Not only does it look weird (I think it kind of looks like brains, to be honest), but it has a texture that I had just never dealt with before. But, being determined as I was, I scarfed it down and suffered in silence. 

Have you tried tempeh before?

For years, I tried recipe after recipe to like it. I was freaking DETERMINED.

I knew the health benefits of it, and while I stopped being vegan a long time ago, I aim to have as many vegetarian options in my diet as I can. *Cue, Amanda experimenting in the kitchen*

Now, I'll be honest. I'm no chef. My hubby's got the cooking skills in the family. BUT I've been eating whole foods long enough to know that if they don't taste good, I won't eat them. So I've made it my mission to create and find recipes for myself that are quick, easy, healthy AND delicious.

And you guys, not to toot my own horn, but I think this one might take the cake.

If you've been on the tempeh struggle bus for a long time -- try this. 

If you've never tried tempeh before but are looking for an affordable protein option -- try this.

If you just love good, quick and easy food -- try it.

I hope it blows your mind as much as it did mine!

MAPLE TEMPEH BOWL

Serves 2, Cook time: 20 minutes

INGREDIENTS

1 package of Tempeh (I used Light Life original) 

1/8 cup of maple syrup

1 1/2 tbsp tamari

1/8 cup of balsamic vinegar

2 cloves garlic, minced

3 tsp olive oil

2 cups sautéed veggies (I used yellow squash and broccoli!)

DIRECTIONS

1. Remove tempeh from package and chop into small 1 inch pieces.
2. In a small bowl combine maple syrup, balsamic vinegar, tamari, 1 teaspoon of olive oil and minced garlic. Add tempeh into a shallow dish and pour maple balsamic marinade over the tempeh, toss to coat and let tempeh marinade in the fridge for 1 - 24 hours.
3. Once tempeh is marinated, pan-glaze the tempeh by heating 1 tsp olive oil in a large skillet over medium-high heat. Once oil is hot, add the tempeh and cook until golden brown on each side, allowing 4-5 minutes per side.  Toss the tempeh a couple times during this process.
4. In separate pan, sautee veggies with remaining olive oil! Season with sea salt! 
5. Once the veggies and tempeh are cooked through, slap 'em into a bowl and voila! You're ready to eat!

Healthy Brownie Bites

It's almost officially Spring...can you believe it? 

Up until a week ago, I would have said YES! The birds were chirping, it was starting to get warm and rainy (unseasonably early in the year for Chicago, may I add), but noooooo, mother nature decided that winter needed one last hurrah and we got hit with a beautiful blizzard of snow.

Honestly, I love the snow. And seeing Toby, my goldendoodle pup, get SO excited about it was definitely maybe the cutest thing on the planet. Having a pup in my life again has really brought back the inner kid in me and I love it. I LOVE my goofball side, but sometimes I can get so serious with everything life throws my way that I forget to laugh and take in the little, silly moments -- you know the feeling? Having a dog again has been a great reminder to just be a GOOBER and have fun!

And what's more fun than getting back into the kitchen with some DELICIOUS chocolate-y treats (that feel like cheats!) I've been getting back into trying different thangs out and you guys, these are a freaking WINNER. 

HEALTHY BROWNIE BITES

INGREDIENTS

1 c cashews OR peanut butter
1 c raw old fashioned oats
3 scoops or packets of Chocolate Protein powder (I use Chocolate Shakeology for the added nutrients and 'cause it tastes like brownie batter! If ya wanna try it out, let me know!)
+ ~ 1/3 c water

DIRECTIONS

1. Add all ingredients to a food processor and blitz for about 1 minute, until the cashews and oats are pulverized.
2. While the processor is running, SLOWLY add water, 1 tbsp at a time, until the mixture is the consistency of cookie dough.
3. Roll the dough into golf sized balls or press into a baking dish to make bars, and store in the refrigerator!
 

Fall Inspired Oats

It's OFFICIALLY Fall in Chicago -- aka I got to wear pants and a scarf for the first time in MONTHS as this baby grandma is suuuuper stoked about it. Get this gal some big comfy knit sweaters, cute boots, scarves, apple cider, pumpkin pie (well really, pumpkin EVERYTHING) and she's as happy camper :)

And as soon as fall hits, I can't stop the oatmeal vibes. I didn't eat oatmeal for years (when I thought that all carbs were evil -- yup, true story) so I think it must be that my body just CRAVES them because it's making up for lost time.

And while I'm all about my go to Apple Pie Oats (check out #eatsbyamanda on Instagram for the recipe!), I was craving something different and this is what I came up with! 

FALL INSPIRED OATS

INGREDIENTS

Rolled Oats (1 Yellow uncooked for my fixers)

Frozen blueberries, handful

Pumpkin spice, 1 tbsp

Sprinkle of protein powder (I used Chocolate vegan Shakeo)

DIRECTIONS

1. Cook oats according to packaging 

2. Two minutes before they're fully cooked, add in the pumpkin spice, protein powder and frozen blueberries and stir.

3. Nommmmmmmm all the oatmeal!!!

Are you an oatmeal fan? 

Rosemary Dijon Pork Tenderloin

Soooooooo I've been slacking on the recipes -- I KNOW! And you guys have been asking for more and you know I gotchuu -- so I had a fun adventure at the grocery store and picked up some super simple and Summer friendly ingredients!

I am all about eating healthy on a budget -- and being able to make meals that can spread out throughout the week with leftovers and THIS does alllll of that. 

We got 4 meals worth for $6. YUP. Crazy sauce. It never ceases to amaze me how much money I save by eating well and planning out my meals. I used to think there was no way that I could eat healthy -- so many recipes would have all of these bizarre ingredients like himalayan salt, dates, coconut flour, you name it -- and I would buy something for a recipe and then never use it again. #wasteofmoney

So I am on a mission to create recipes that not only taste delicious but are also affordable. ENTER, Exibit A ;)

Ingredients

(Makes 4 Servings)

1 Pork Tenderloin

2 tbsp Dijon Mustard

1/2 tsp freshly Ground Black Pepper

1/2 tsp Sea Salt

2 tbsp Chopped Rosemary Leaves

1 Sweet potato

6 Collard Green leaves, chopped

2 cloves of Garlic, minced

Olive oil

Directions

1. Preheat oven to 350 degrees F.

2. Mix Dijon mustard, Black Pepper, Sea Salt and Rosemary together. Spread mixture over top of pork evenly.

3. Place pork on a cookie sheet covered with aluminum foil for 20 minutes.

4. Reduce temperature to 300 degrees F and continue roasting until a meat thermometer inserted into the thickest part reads 145 degrees F (it took me approximately 35 minutes). Once it's done, let it sit for 10 minutes with an aluminum foil tent.

5. Meanwhile, boil water in a pot and wash, peel and chop the sweet potato. Once the water is boiling, place sweet potato in the water for approximately 20 minutes (or until you can put a fork through the potato chunks!). Once it's down, drain the water and mash away! Add some rosemary and sea salt if you're feeling frisky!

6. In a pan on medium heat, sautee garlic in olive oil. Toss in the collard greens after a couple of minutes. Once they're getting crispy, they're ready to go!

For my Fixers: 1 Red, 1 Yellow, 1 Green

Are you a fan of Collard Greens? I recently got into them and I'm IN LOVEEEEE!!

Because Burgers can be Healthy Too

With the warm weather starting to hit, I don't know about you but I really start getting the major urge to have a good, juicy burger. So when Kevan suggested that we make our own last week, I was DOWN for the task of finding a way to fit it into my healthy meal plan.

Don't get me wrong, I'm ALL about indulging in the occasional burger, because, let's be honest, Chicago is home to some of the BEST I've ever had, but I was excited to tickle my recipe brain again and see if I could whip up something delicious and that feels indulgent but is actually super healthy!

And I have to say, I'm pretty freaking proud of what I came up with. And it fit completely into my whole foods portion control meal plan that I've been following this month! 

BURGERS FOR THE WIN

Makes 4 Servings

Ingredients

100% Grass fed beef, 1 pound

Whole wheat burger buns (or you could use lettuce!)

2 small Zucchinis

1/2 Spanish Onion

Whole Wheat panko bread crumbs (normal bread crumbs work just fine too!)

Egg whites

1 tbsp Garlic Powder

Italian seasoning (optional)

Sea salt

Pepper

Directions

1. Preheat oven to 400 F and get cover two cookie sheets with aluminum foil

2. Cut zucchini in "fry like" shape and chop onion in half and separate into rings.

3. In bowl, mix together the Bread crumbs, Garlic powder and Italian seasoning. In separate bowl, place 4 egg whites. 

4. Dip each zucchini fry and onion ring in the egg whites. Then, place in the bread crumb mixture, making sure to thoroughly coat before placing on the cookie sheets.

5. Once all of them are coated with bread crumbs, place in the oven for 20-25 minutes (or until browned and crunchy)

6. While the veggies are baking, mix the ground beef with salt and pepper, to taste, before forming them into patties. 

7. About 5 minutes before the fries are ready to come out, start cooking the patties on a heated and oiled cast iron skillet (about 30 seconds per side, if the heat is right) -- also DELICIOUS grilled!

8. Serve on a toasted whole wheat bun (or using a big lettuce leaf as the "bun" if you've had your daily carbohydrates earlier in the day) add mustard, veggies if you like, pickles if you're like me and you're good to go!!!!!!

For my Fixers (per serving): 2 Yellow (if you're using the bun), 1 Red, 1.5 Green

A delicious alternative to "fast food", am I right?

And the BEST PART? All of this cost $6!!!!!!!!!!!! For 4 WHOLE ENTIRE MEALS. Whoever said eating healthy (and deliciously) cost more money than eating out/fast food is a liar I tell you, a LIAR!!!!