Philippians 3:12-14 (The Message Bible)

I'm not saying that I have this all together, that I have it made. But I am well on my way, reaching out for Christ, who has so wondrously reached out for me. Friends, don't get me wrong: By no means do I count myself an expert in all of this, but I've got my eye on the goal, where God is beckoning us onward—to Jesus. I'm off and running, and I'm not turning back.

Saturday, May 17, 2008


Here is the recipe for the Triple Berry Pancakes and the Island Pork Tenderloin Salad. They are both SOO good and SOO healthy!

Triple Berry Pancakes (4 servings)
1 egg, lightly beaten
1/8 c. canola oil
1 c. skim milk
1 tsp. baking soda
1/4 c. wheat germ
1/4 tsp. salt
3/4 c. whole-wheat flour
strawberries, bananas, blueberries (or you can use raspberries or peaches)

1. In a medium bowl,mix eggs with oil and milk.
2. Stir in baking soda, wheat germ, salt and flour. Mix until blended.
3. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop batter onto the griddle.
4. After the batter has cooked a little, add berries.
5. When you see the batter bubble throughout the panckaes, flip them once.
6. Cook until golden brown. After removing pancakes, add a few fresh berries on top.
(we ate these with Mrs. Butterworths Sugar-Free Syurp...except for Grant who hates syrup..he had powdered sugar on top)

Per Serving:
Calories 208
Fiber: 4g
Protein: 8g
Fat total: 16g
Carbohydrates: 23g

Island Pork Tenderloin
lean pork tenderloin
1/2 tsp salt
14 tsp pepper
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp cinnamon
1 tbsp. olive oil
1/4 c. brown sugar
1/2 tbsp. garlic, finely chopped

1. Preheat oven to 350 degrees.
2. Stir together salt, pepper, cumin, chili powder and cinnamon. Then coat pork with the spice rub.
3. Heat oil in skillet over moderately high heat and brown pork, turning, about 4 minutes.
4. Stir together brown sugar and garlic and pat onto top of tenderloin. Place pork in a pan and cook in oven for 20 minutes or until internal temperature reaches 170 degrees.

Island Pork Tenderloin Salad
1 orange
1 cup fresh spinach
1/2 red bell pepper, cut lengthwise into strips
1/8 c. golden raisens
1 cup Napa Cabbage
6 oz. Island Pork Tenderloin
Dressing--We used Kraft Asian Sesame Dressing

1. While tenderloin is roasting in the oven, peel and cut oranges crosswise into 1/4 in. thick slices and set aside.
2. Toss spinach, cabbage, bell pepper and raisens in a large bowl.
3. Mound salad mixture on a large plate. Arrange pork and orange slices on top and drizzle with dressing.
(I also added a small sprinkling of slivered almonds on top!)

Per Serving:
Calories: 556
Total fat: 13g
Cholesterol:111 mg
Sodium: 781 mg

****See picture in post on Day 17.


Amy said...

Oooh YUM! Thank you for the recipes! They sound so good! :)

Rene' said...

sounds yummy! will u make this for us someday? :) look at that! I just invited myself over for dinner lol, (plus Dan wants to try that dessert (strawberry??) u described to us while bowling) ha ha :)

Anonymous said...

umm for the island pork tenderloin recipe for the pepper is it really 14 tsp of pepper...or 1/4 tsp of pepper????

Anonymous said...

Omgoodness!! You're the only one who has caught this (whoever you are :) Definitely 1/4 tsp and NOT 14 tsp! :) thanks for noticing! :) Happy Healthy cooking!