PORK CHOPS WITH HONEY-ROASTED CARROTS


The secret to perfectly cooked pork chops? A screaming hot pan.


PREP TIME 20 MIN. – COOK TIME 15 MIN. READY IN 35 MIN. – SERVINGS 4


2 bunches carrots ½ cup olive oil ¼ cup honey 5 sprigs thyme


4 pork chops ½ (0.75 oz) pkg fresh mint leaves


STEP 1 Preheat the oven to 400°F. Trim the green tops off the carrots, cut them in halves and arrange on a baking sheet. Drizzle with 3 tbsp each olive oil and honey. Pull the leaves off the thyme sprigs and sprinkle on carrots. Season with salt (in moderation) and pepper and use tongs to toss vegetables until fully coated with oil-honey mixture. Roast 20 min., turning halfway. STEP 2 Meanwhile, set a large, heavy skillet or cast iron pan over high heat. Coat pork chops in remaining olive oil and season with salt (in moderation) and pepper. Working all 4 pork chops at one time, set in the pan and cook over high heat for 5 min. Flip and cook for another 5 min. Brush tops with half the re- maining 1 tbsp honey. Transfer to a plate and loosely cover with foil to rest. STEP 3 Remove carrots from the oven. Thinly slice the mint and sprinkle over the carrots. Serve with pork chops.


Per serving: 648 calories, 33g fat, 4g saturated fat, 74mg cholesterol, 410mg sodium, 66g carbohydrate, 14g fiber, 41g sugar, 28g protein


GRANOLA BARS WITH HONEY AND CRANBERRIES


A wholesome new take on the classic lunchbox snack.


PREP TIME 5 MIN. – COOK TIME 25 MIN. READY IN 30 MIN.– SERVINGS 12 BARS


1 stick unsalted butter


1/3 cup honey 4 dried figs 1 cup dried cranberries 1 cup granola


½ cup rainbow or regular quinoa


1/3 cup coconut palm sugar 1 cup cake flour


STEP 1 Preheat the oven to 350°F. Line a 9 inch x 9 inch square cake pan with parchment paper. STEP 2 Melt the butter and honey in a saucepan over low heat. Cut the figs into small pieces. Remove the pan from the heat and stir in the figs, cranberries, granola, quinoa, palm sugar and cake flour. Mix until well combined. STEP 3 Pour the mixture into the pan and press down with a spatula to create an even layer. Place a piece of wax paper on top and press down firmly. Remove wax paper before baking. Bake until firm, 20 min. Cool slightly and then refrigerate for 1 hour. Carefully remove from pan and cut into 12 bars. Store in an airtight container.


Per serving: 291 calories, 9g fat, 5g saturated fat, 20mg cholesterol, 49mg sodium, 53g carbohydrate, 3g fiber, 28g sugar, 4g protein


SEPTEMBER 2016


97


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