Parmesan Pork Recipe

This is a really quick and easy meal to make. I like to make this on weekday evenings when I'm stretched for time. Serve it with something that doesn't take long to prepare and cook and you'll have this on the table within 30 minutes!

Parmesan Pork (Serves 4)

1 tbsp. fresh thyme leaves
1 tbsp. chopped fresh sage leaves
4 extra lean pork medallions (or pork chops)
1/4 teaspoon garlic powder
Black pepper
2 tbsp. extra virgin olive oil
2 tbsp. Dijon mustard
Approx. 30g grated Parmesan

1. Preheat oven to 200°C. 
2. Line a baking tray with greaseproof paper.
3. In a small bowl mix together the oil, mustard, herbs and garlic powder.
4. Season the pork on both sides with the black pepper. Lay the pork on the prepared baking tray.
5. Spread the uppermost side of the pork with the mustard mixture.
6. Sprinkle the parmesan over the top of the pork.
7. Bake for 15-20 minutes. The top should be browned and the meat should be cooked through.

Eat up! We enjoy ours with steamed tenderstem broccoli and wholegrains.

Clean Chocolate Cupcakes

Oooh, if you're after a sweet fix these are perfect!!!!
Not only are they clean, they're easy peasy to make too! The main ingredient is a bit of a surprise....it's chickpeas! I know, I wasn't sure either to start with, but honestly they are really tasty. A real chocolate hit! They got a big thumbs up from the kids, so that's a winner in my book.
Chickpeas are a good source of protein, are high in fibre and will aid your digestion, so it would almost be rude not to eat these!

Clean Chocolate Cupcakes

400g tin of chickpeas, drained and rinsed,
3 large eggs
6 fl oz of honey (or I used agave nectar),
40g unsweetened cocoa powder (I like Green and Blacks Organic Cocoa),
1 tsp bicarbonate of soda,
3 tbsp. coconut oil, melted,
1/2 tsp caramel extract (optional, or you could use peppermint extract for a change)

1. Preheat the oven to 180deg C.
2. Prepare a cupcake baking tray with 12 paper cases.
3. Put all of the ingredients into a blender and whizz them up until smooth.
4. Divide the batter evenly between the cake cases.
5. Bake for 10-15 minutes, until a toothpick inserted into the centre comes out clean.
6. Allow to cool then enjoy!

Pork and Sage Meatballs

Today I thought I'd share with you the all-time bestsest crowd pleasing dinner out of all the clean eating recipes in the Kinsman household.

It's Pork Meatballs!!!!

OK, so I know it doesn't sound very rockstar, but trust me, this one goes down a storm in my house. It even gets a fist pump from my youngest son George when he knows it's cooking.
I know, right?
So what's so awesome about it then?
The star of this dish is the sage, which I absolutely adore. I put loads of it in when I'm making these meatballs because I just love it so much.
Pork mince is great to cook with when you're feeding a family because it's cheap.
And this recipe is really so quick and easy to prepare it can be done and dusted within 30 minutes!
It's such a perfect dinner for a busy family when you're pressed for time.

Unsurprisingly this gets cooked every week without fail. We enjoy ours with sautéed cabbage and leeks and jacket potatoes (just make it a small one and be careful not to load up your potato with lots of butter and cheese!)
I hope your family enjoy this as much as mine do!

 

Pork and Sage Meatballs (serves 4)

500g 5% fat pork mince
A large handful of fresh sage, chopped
100g spinach
100g feta cheese
1 tsp onion granules
1 egg, beaten
Salt and pepper to taste

1. Preheat the oven to 180°C
2. Spray a baking sheet with low calorie spray oil.
3. Put the spinach in a covered microwavable bowl and microwave for 1 minute. Leave to cool then squeeze out some of the liquid (but not all, you'll need some to keep the meatballs moist during cooking) and then chop the spinach up.
4. Put all of the ingredients into a large bowl and combine together using your hands.
5. Form even sized balls with the mixture and place onto the baking sheet. You should get about 12 meatballs in total.
6. Bake for 15 - 20 minutes or until they're no longer pink in the middle.

Yummy!