Monday, June 29, 2015

Pork Scaloppine with Coconut Flour

Who doesn't love when a recipe calls for an inexpensive cut of meat? It's such a great way to keep the grocery bill in check while keeping your family satisfied. Pork loin is delicious, and you can actually get the precut pork steaks on sale frequently. This dish is tart, savory, and oh so satisfying. The other thing I love about this meal is it's use of coconut flour. Coconut flour can be used the same way traditional flour can, only its much healthier for you. It's an excellent source of dietary fiber. It's low in sodium, carbohydrates, and cholesterol. It's an excellent ingredient for anyone that has gone gluten free as well. 


Ingredients: 
2 tablespoons olive oil
8 ounces egg noodles 
4 precut pork loin steaks
1/4 cup coconut flour (found here
1 teaspoon Lavender Apple herbs de provence (found here)
2/3 cup white wine
1 large garlic clove, minced 
2 tablespoons butter
2 tablespoons parlsey, chopped

Directions: 
Cook your noodles in salted boiling water for about 8 minutes. Pat your pork steaks dry with a paper towel, then give them a good sprinkle of salt and pepper and cover them with the flour and herbs de provence. Heat your oil in a large skillet. Brown the pork on each side (about 2-3 minutes) then move them to a plate and set aside. In the same skillet and your butter and wine and cook for 3 minutes or until slightly reduced. Then add your garlic and cook for an additional minute. Add your egg noodles to a large bowl, place your chops on top, then cover everything with the sauce and parsley. Salt and pepper as needed.  


These golden pork loin steaks, atop dripping noodles have such a wonderful flavor for a dish that comes together in just minutes. How else have you used coconut flour? We'd love to hear from you!



Friday, June 26, 2015

Insta Friday June Week 4

I know I say this every month, but can you believe this month is already almost over? Where does the time go? Before you know it lavender harvest will be upon us. Which reminds me! We have lots to do. Gotta get back to it. Hope you have a wonderful weekend. Come see at the Salt Lake Farmers Market if you can! 

A photo posted by Lavender Apple (@the.lavender.apple) on















A photo posted by Lavender Apple (@the.lavender.apple) on

Wednesday, June 24, 2015

Migraine Help


I have so many loved ones who suffer from crazy migraines. They sound just awful, debilitating sometimes. That is why I absolutely love the Lavender Apple's Eye Pillows. Our lavender eye pillows are hand cut and sewn from the finest silks. Then we fill them with flax and our organic lavender buds. After a full day of eye strain, nothing feels better than a cool and soothing eye pillow. These freeze beautiful and are so relaxing to use as you relax in the evening. With all of us being glued to our electronic devices these days, we find more and more customers who absolutley need and love our eye pillows. We hope you will too. You can order yours HERE

Tuesday, June 23, 2015

Rainbow Ramen

Growing up I always loved Ramen Noodles. Now that I have unfortunatley become an adult and am more aware of what I put into my body, I don't ever let myself buy Ramen Noodles. But I recently stumbled upon a way to make them at home, in a much healthier way! I call this rainbow ramen because of all the beautiful colors. Not only is the beautiful and delicious, its a very affordable meal as well. 


Ingredients: 
2 large chicken breasts, cut into strips
6 ounces soba noodles 
2 tablespoons vegetable oil
1/2 head purple cabbage, diced into strips
1 onion, diced
1 brocoli crown
3 carrots, shredded 
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
2 tablespoons ketchup
1/4 cup worcestershire sauce 
1/4 cup soy sauce
1 tablespoon white sugar
1/4 teaspoon hot sauce

Directions: 
Heat your oil in a pan, add your chicken strips and cook until golden brown and cooked through. Remove and set aside. Add your vegetables to your pot and cook until soft and heated through. Meanwhile boil a pot of water and add your noodles to the pot. Boil for 3 minutes or so according to the package instructions. Remove your noodles and add them to the vegetables along with the chicken. Add the sesame oil and stir to prevent sticking. Mix together your ketchup, sugar, hot sauce, soy sauce, ginger, and worcestershire sauce. Once combined add it to your noodles and stir until everything is heated through and coated. Serve immediately. 



This is such a fun throw back dish updated for a more sophisticated palate and more nutrient rich without sacrificing any flavor. Let me know what you think! 

Monday, June 22, 2015

Mediterranean Nachos

Nachos speak my love language. Chips, cheese, beans, I mean, c'mon! When I found a recipe for a mediterranean version, I couldn't get to the grocery store fast enough. Here is my own little spin on them. They are crunchy and creamy. The marinated beans are so satisfying. You will be so happy with this dish. Trust me.



Ingredients: 

3 Pitas
2 cans garbanzo beans
1/2 cup greek yogurt
3 tablespoons tahini
2 tablespoons water
4 tablespoons olive oil
2 garlic cloves
1 onion, diced
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon coriander seeds 
1 cup chicken stock
1 cucumber, peeled and diced
1/4 cup feta cheese
1/2 cup arugula 
juice of 1 lemon
zest of 1 lemon
salt and pepper


Directions: 

Preheat oven to 375 degrees. Heat 2 tablespoons olive oil in a large oven safe pan on the stove. Add your onions and saute until soft and cooked through. Add your cumin, paprika, coriander, garlic, and lemon zest. Drain and rinse your beans. Add your beans and stock to the pan and boil for 1 minute. Add 1 tsp salt and pepper. Cover and bake in oven for 15 minutes.

Cut your pitas into triangles and separate the sides from one another. brush each side with olive oil, sprinkle with salt, bake in oven along side your beans for about 10 minutes until golden and crispy. 

Mix your tahini, water, lemon juice, 1 minced garlic clove, and your greek yogurt. Salt and pepper as needed. 

Layer your chips on a plate. Top with beans, tahini sauce, cucumber, feta, and arugula. Serve immediately and have a party in your mouth!





Friday, June 19, 2015

Insta Friday June Week 3

Welcome to another addition of "Insta Friday" here on the Lavender Apple Blog. My personal favorite on this post today is of course the post of Milo in the sheriff hat. What a big old softie. Have a wonderful weekend!





A photo posted by Lavender Apple (@the.lavender.apple) on












Thursday, June 18, 2015

Hashbrown Waffles with Bacon & Eggs

My husband loves when we have breakfast for dinner. Its probably because he is usually so rushed in the morning, a bagel and a banana is all he ever has time for. There is just something so satisfying about hash browns, bacon, eggs. It just warms the soul. Well today's recipe is a fun little twist on a traditional breakfast dish. It was a nice way to make "breakfast" even more special when served at dinner time. 


The trick here is very simple, you make your hash browns in your waffle maker! I loved this idea because hash browns can actually be pretty tricky. Mine always seem to stick to my pan, they burn easily, and never are crunchy enough for me. Well using the waffle iron was so simple and they turned out beautifully!

Ingredients: (Serves 2) 
4 potatoes 
2 eggs
6 slices of bacon
fresh parsley as garnish
salt and pepper

 First, peel and grate your potatoes in a cheese grater. Use the smallest grate side for crispier hash browns. Once grated, use a towel or paper towels and squeeze out all the excess moisture from your potatoes. You may have to squeeze out the moisture several times until they feel dry. Add some salt and pepper to your potatoes. You could add garlic salt, onion salt, tyme, parsley, whatever herbs or spices you like to use in your hash browns. Spray your waffle maker with cooking oil. Place your hash browns on your waffle iron and press down. Depending on how hot your waffle maker gets, and how crispy you like your hash browns, cooking time here can take 8-10 minutes. While this is crisping up, cook your bacon on medium heat in a frying pan until nice and crisp. Set the bacon out to dry on some paper towels, then chop into bite sized pieces. Fry an egg sunny side up until the white is set and the yoke is still runny. 

Once all your components are ready, simply assemble them on top of one another. 


This is a lovely crispy dish. Nice and salty from the bacon with a fun crispy crunch from the bacon. The runny egg yolk just takes everything over the top. Yum yum. Hope you enjoy this playful take on breakfast!


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