Yesterday’s cookie slide may have resulted in “delayed onset binging ( wp.me/p1N36Q-hU
).” I don’t know if that’s really a thing or not, but it was not a good day for me. Today’s low mood had a lot to do with the gray skies and back-to-school/back-to-work blues. I’ve been out of school for quite some time now, but I still always get a little sad when this time of year rolls around. And even though it was still officially a holiday today, it wasn’t much of a holiday for me. I spent most of the day catching up on work and dreading upcoming meetings this week. Even though it’s a short work-week, my schedule is packed full of anxiety-producing meetings every single day.
At least I had some time to finally try one of the recipes from the Wheat Belly Cookbook ( wp.me/p1N36Q-fc
). I didn’t actually get to EAT these, mind you, because they weren’t exactly appealing after consuming mass quantities of junk, but they look really good. I’ll let you know how they are tomorrow.
2 tbsp ground golden flaxseeds
1/2 tsp sea salt
1/2 tsp smoked paprika (I used regular paprika as I didn’t have ‘smoked’ lying around)
1 large egg
1 tsp gluten-free soy sauce
1/2 cup ground pecans (I used a coffee grinder to grind the pecans)
4 boneless pork loin chops, 3/4″ thick (I used bone-in because they were cheaper. In retrospect, use boneless – then you aren’t wasting the pecan “breading” part on an inedible portion of the chop)
2 tbsp olive oil
1. On a plate, combine the flaxseeds, salt, and paprika. In a wide shallow bowl, whisk the egg and soy sauce (a pie pan works really well for this). Place the pecans on a plate.
2. Dip each chop into the flax mixture, then in the egg mixture, and then into the pecans to coat. (I found it really difficult to get an even coating of pecan breading. By the time I got to the last pork chop, there wasn’t a lot of pecan mix left. Any tips on this?)
3. In a large skillet over medium-high heat, heat the oil. Cook the pork chops for 8 minutes, turning once, or until a thermometer inserted sideways into the chop registers 160 degrees.
Serves 4. Hopefully these will be delicious reheated tomorrow night. This took me about 25 minutes total to make.
- Calories: 452
- Carbs: 3g
- Fat: 40g
- Protein: 22