Author: Julia Parent

What I Make

Pork Chops, Potato Wedges, and Carrots for Two

Julia Parent

Serves: 2

Ingredients:
2 boneless pork chops
pepper, to taste
1 cup organic chicken stock or broth
1/4 cup plus 1 tablespoon olive oil, separated
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon dried basil
2 carrots
2 tablespoons unsalted butter, separated and melted
salt, to taste
2 Russet potatoes
1/2 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese

Directions:
Four hours and 15 minutes before mealtime, put pork chops in a slow cooker and season with pepper. Whisk together stock or broth, oil, paprika, garlic powder, and basil. Pour mixture over pork chops. Cover slow cooker and cook on high for four hours. Approximately 30 minutes before meal time, peel carrots and cut into coin shapes. Fill a saucepan with enough water to completely cover carrots. Bring water to a rolling boil. Cook carrots for 15 minutes or until desired tenderness. Drain and mix with 1 tablespoon butter. Season with salt and pepper. While the carrots are cooking, cut each potato into 8 wedges. Toss wedges with 1 tablespoon olive oil, 1 tablespoon butter, and Italian seasoning. Cover and microwave for 8 minutes or until potatoes are soft. Sprinkle with cheese.


What I Make

Apple Cherry Snack Mix

Julia Parent

Serves: 6

Ingredients:
1 serving of O shaped multigrain cereal
1 serving organic pretzel sticks, broken in half
1 serving dry roasted peanuts
1/8 cup sunflower seeds
1 serving dried cherries
1 serving dried apple chips, broken into small pieces

Directions:
Combine ingredients and store in an airtight container.

What I Make

Garlic Parmesan Corn and Green Beans

Julia Parent

Serves: 2

Ingredients:
2 ears corn
40 green beans
2 tablespoons unsalted butter, melted
dash pepper
1/8 teaspoon garlic powder
grated Parmesan cheese, to taste

Directions:
Peel corn and cook in a covered pot of boiling water for 10 minutes or until tender. Drain. Snap ends off green beans and break beans in half. Cook beans in boiling water for 7 minutes. Drain. Mix butter, pepper, and garlic powder together. Bush garlic butter on corn. Mix remaining garlic butter and beans together. Sprinkle corn and beans with cheese.

What I Make

Yummy Little Snack

Julia Parent

Serves: 1

Ingredients:
2 dried cherries
3 dried blueberries
2 dried pineapple chunks, broken into smaller pieces
2 dried strawberries, broken into smaller pieces
2 dried banana chips, broken into smaller pieces
2 lightly salted whole cashews
4 lightly salted dry-roasted peanuts
pinch sunflower seeds
1 gluten free sugar cone

Directions:
Combine first eight ingredients. Before serving, fill a sugar cone with the mixture.

What I Make

Chocolate Honey Cashews

Julia Parent

Serves: 3

Ingredients:
1 1/2 teaspoons olive oil
1 1/2 teaspoons 100% honey
3/4 cup lightly salted whole cashews
10 – 60% cacao bittersweet chocolate chips

Directions:
Preheat oven to 300 degrees. Whisk oil and honey together. Add cashews and toss until well coated. Put mixture on a baking sheet lined with parchment paper. Bake for 25 minutes, stirring every 5 minutes while enjoying the aromatic scent. Microwave chips in a microwave safe bowl for 1 minute or until melted. Stir until smooth. Drizzle chocolate over cashews. Refrigerate for 30 minutes or until chocolate hardens. Break apart. If there are any leftover after tasting, store in an airtight container.