Today is the day to change up a couple main recipes. After reading about Matt’s green smoothies in HIS BLOG, I decided to incorporate more green into my diet. Spinach and kale are my top choices not only for their vitamin content, but also for their high amounts of LUTEIN. Lutein is known to help prevent macular degeneration of the eyes (which runs in my family), and other research suggests that it may be beneficial to the skin by combating free radicals helping you look younger (or at least not older). Now that I am starting to see fine lines on my forehead amongst other things, I am a lot more interested in foods that can help reverse, stop, or at lest slow down the skin’s aging. I plan on including a healthy amount of both kale and spinach in my fruity shakes that I like to eat everyday. I really liked the new green smoothie, and it even passed the husband approval test. Ha. :-p

Supper was a Moroccan-ish Stir-fry.  I say “ish” because people in Morocco are very unlikely to consume pork (mostly religious reasons), but the seasonings are what give the flavor. I have a batch of seasoned pork I made Tuesday, but the stir-fry is made fresh each night. Again, the new dish was very tasty and was a nice change from the Thai seasoned stir-fry we lived off of last week.
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CR Green Tro-Berry Shake (serves 2)
1C Almond Milk (unsweetened)
1T Flaxseed Oil
56g Whey Protein
70g Kale
70g Spinach
150g Pineapple, frozen
40g Mango, frozen
40g Banana, frozen
150g Berry Mix (Blueberries, Raspberries, Blackberries)
2t stevia concentrate powder

Blend in blender then freeze until desired consistency is reached. Add water and/or ice to also change consistency. I think the flavor is great. There is a hint of green flavor, but I think it adds to the shake rather than detract from it.As I said before, it passed the husband taste test.
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CR Moroccan-ish Pork (~10 servings of 125g)
900g Boneless Pork Chops (about 5 chops)
4 Cloves Garlic, minced
3 Stalks Celery (~90g), minced
2 Med. Tomatoes, diced
2C Chicken Broth
1t ginger, cumin, paprika, coriander, cayenne, oregano
1-2T Lemon Juice

Pour broth, juice, and seasonings into medium pot and mix. Cut each chop into about 3 pieces and place in pot.  Add minced vegetables and mix. Bring liquid to a boil, then cover and simmer for about 2 hours or until pork easily falls apart. Shred pork and mix ingredients well. Serve or store for later.
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CR Moroccan-ish Piggy Stir-Fry (serves 2)

125g Moroccan-ish Pork
6 slices Bacon, cut into small pieces
1 Red Onion (~140g), diced
1/2 Red Bell Pepper (~80g), diced
110g zucchini, sliced and quartered
120g Frozen Peached, diced and microwaved until soft
120g Carrot, finely shredded
Fresh Cilantro, chopped
1/2-1t cumin, oregano, paprika, corriander, garam marsala
1/4-1/2t stevia, tumeric
Cayenne pepper to taste (I like it hot)

Heat wok on med-high heat. Start sauteing the meat, onion, and red pepper in a wok. Once onions and peppers start to soften, add the carrot and zucchini and toss. Add all spices and toss well, then add the microwaved peaches and the juice that melts from them. Keep cooking and toss occasionally until veggies are at desired consistency. Add the chopped fresh cilantro. Eat.
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