Ingredients

For the batter:

• 1 c organic/unbleached whole wheat flour
• 2 tbsp Dark Chocolate cocoa powder (Dutch processed, 100% cacao is what was used)
• 1 tbsp ground cinnamon
• 2 tsp baking powder
• ½ tsp sea salt (fine)
• 2 tbsp honey (I used clover honey)
• 1 c skim milk
• 2 eggs, medium
• 1 tbsp coconut oil
• ½ tsp each of almond and vanilla extract
• ½ cup bing cherry pieces (minus pits), roughly chopped

For the sauce:

• 1.5 c bing cherries (minus pits), roughly chopped/crushed (reserve all cherry juice)
• 0.5 c water
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• Corn starch slurry – whisk together 2 tsp corn starch and 2 tsp room temperature water

Directions

Make the batter:

1. Mix together dry ingredients in a large bowl.
2. Mix together wet ingredients in a medium bowl.
3. Pour wet mixture into dry mixture and whisk to combine.

Make the sauce:

1. Combine water, 1.5 c cherry pieces/juice, balsamic vinegar, 1 tbsp honey. Cook on medium heat for 8-10 minutes until slightly syrupy. Crush the cherries as you go to release juices.
2. Remove cherry pieces and reserve.
3. Mix in cornstarch slurry and cook 1-2 more minutes.
4. Put sauce in a bowl or squeeze bottle for serving.

Make the pancakes:

1. Heat a large non-stick saucepan on medium heat.
2. Add two half cup scoops (separate from each other) to the saucepan.
3. Cook for about 3-4 minutes on the first side and another 15-30 seconds on the second side.

Serve two pancakes per plate, topped with the sauce and the reserved cherry pieces.

Additionally, you can add maple syrup, honey, confectioner’s sugar, pistachios or almonds, coconut milk sweetened with honey or with cinnamon mixed in...or even dark chocolate shavings, if you’re doing a more dessert-like preparation of this dish.

Nutrition (per serving...4 servings total for recipe): 295 calories, 55g carbs, 7g fat, and 11g protein (calculated with www.myfitnesspal.com/recipe/calculator).

Ingredients

• 1 lb thin-cut boneless pork loin chops, sliced into strips
• 1 red bell pepper, seeded/cored and julienned
• ½ small onion, sliced thinly
• 1 c pineapple chunks
• For the Sauce – ½ c fresh pineapple, 2 cloves fresh garlic, 1/3 c ketchup (organic/low sodium), 2 tbsp low sodium soy sauce, 5 tsp sriracha or other chili sauce, 1 tbsp rice vinegar (or white), and 2 tbsp brown sugar (or regular sugar) – whir together in a mini food processor, Magic Bullet, or blender
• brown rice (optional)

Directions

1. Heat wok on medium/high. Add pork and cook for three minutes. Remove with tongs. Set aside.
2. With wok still med/high, add bell peppers, onions, and pineapple. Cook 3-4 minutes.
3. Add the pork back to the wok. Pour prepared sauce over the top and stir/toss to coat.
4. Cook for 2-3 minutes, remove from heat, and serve with rice. Enjoy!

Nutrition (per serving...4 servings total for recipe): 187 calories, 11g carbs, 8g fat, and 16g protein (calculated with www.myfitnesspal.com/recipe/calculator).

Ingredients

• 1.5 lbs boneless/skinless chicken thighs, fat trimmed and cut into ½ inch chunks
• 1 can unsweetened coconut milk (14.5 oz)
• 1 tbsp coconut oil (or vegetable oil/safflower oil/grapeseed oil)
• 1.25 cups skim milk
• 3-4 kaffir lime leaves, torn
• Vegetables: ½ c green beans (blanched and cut into 1 in pieces), 1 large zucchini cut into half moons, 1 large tomato (on the vine/slicer) cut into ½ inch chunks, 4 medium-sized new/red potatoes cut into ½ inch chunks and parboiled (boiled for 5-6 minutes prior), 1 red jalapeno (seeds removed) cut into 1 inch long julienned strips (or green is fine if you can’t find red)
• 1/3 c fresh pineapple cut into ½ inch pieces
• 2/3 c Thai basil, roughly chopped
• Seasonings: 1 tsp sugar, 1 tbsp fish sauce, and salt to taste. Coconut milk drizzle garnish

Directions

1. Heat wok on medium heat. Add ½ can of coconut milk, coconut or other oil, and red curry paste.
2. Mix in red curry paste thoroughly and add chicken. Cook for 7-8 minutes, stirring frequently.
3. If mixture ever looks a little dry, have ¼ cup skim milk reserved and pour in a small amount.
4. Add remaining coconut milk (reserve 2-3 tbsp for topping) and 1 c skim milk. Med/High heat.
5. Add Thai basil, fish sauce, sugar, kaffir lime leaves, and all vegetables. Cook for 6-7 minutes.
6. Zucchini should be tender (that’s your measuring stick for doneness). Add salt if needed.
7. Serve with rice and enjoy!

Nutrition (per serving...6 servings total for recipe): 232 calories, 14g carbs, 8g fat, and 26g protein (calculated with www.myfitnesspal.com/recipe/calculator).

Ingredients

• 4 cups (1 quart) chicken, seafood, or vegetable stock
• 14-16 shelled and deveined shrimp, large (about ½ lb total)
• 2-3 kaffir lime leaves, torn into pieces
• 1 lemongrass stalk, cut into 1 inch pieces and crushed to release oils
• 5 slices of galangal or ginger
• 8 oz of cremini (baby portabella) or white button mushrooms, quartered
• 4 tbsp lime juice (about two limes)
• 3 tbsp fish sauce (or to taste) – this will act in place of salt (but salt isn’t an exact swap-out)
• 3-4 hot chilies, seeds removed and pieces cut off and crushed to release a little heat
• 3-4 tbsp roasted chili paste (chili paste in soya bean oil)
• Chopped green onion and cilantro leaves – to finish/garnish

Directions

1. Bring chicken stock to boil on high heat, then lower heat to medium.
2. Add lime leaves, lemongrass, and galangal wrapped in cheesecloth that has been tied with butcher’s twine. Simmer for 10 minutes, covered.
3. Add mushrooms, fish sauce, and lime juice to pot. Cook on med/high heat for 2-3 minutes, covered.
4. Add shrimp and turn off heat completely. Make sure the lid is on. Let sit for 4-5 mins.
5. During that 4-5 min timeframe, put 1 tbsp of chili paste and 1-2 slivers of chilies in each bowl.
6. Ladle soup into bowls, stir to mix in the paste, garnish with cilantro and green onions.
7. Adjust taste to your liking. More chilies, chili paste, fish sauce, lime, etc. Spicy/sour/salty.
8. Serve hot, with or without rice.

Nutrition (per serving...4 servings total for recipe): 120 calories, 6g carbs, 2g fat, and 19g protein (calculated with www.myfitnesspal.com/recipe/calculator).

Ingredients

• 2 four ounce pork chops
• ½ tbsp extra virgin olive oil
• salt/pepper to taste
• 1 cup cherries (Rainier or Bing), pitted and roughly chopped (I used Rainier cherries)
• 2 small cloves of garlic (or one large clove), minced
• 1.5 tsp of Dijon or stone ground mustard (I used Dijon mustard)
• ¼ tsp freshly ground black pepper
• 2 tbsp half and half
• fresh parsley, chopped finely for garnish (about 1 tsp)

Directions

1. Let pork chop sit at room temperature for about 30 minutes, covered. Preheat grill on high (mine gets to 600 degrees...yours may differ slightly) after the chop has been out of the fridge about 10-15 minutes.
2. Heat saucepan on med/high heat, add cherries, turn down to medium heat and cook for 10-12 minutes.
3. Season pork chops first with olive oil, then salt/pepper to taste (don’t use much as the sauce will have lots of flavor). Put pork chops on grill, cook on first side 4-6 minutes.
4. When you’ve put the chops on, turn the heat on your saucepan down to low/medium. Add Dijon mustard, ¼ tsp fresh ground black pepper, and minced garlic. Cook for about 3-5 more minutes.
5. After initial 4-6 minutes of grilling pork chops, flip and cook for 4-6 more minutes on other side. Remove from grill and let rest for 5 minutes.
6. Add half and half to saucepan mixture, stir in, and cook 2-3 more minutes.
7. Put on a plate, sprinkle parsley on top, and serve.

Nutrition (per serving...2 servings total for recipe): 185 calories, 12g carbs, 8g fat (pork/olive oil/half and half), and 18g protein. (calculated with www.myfitnesspal.com/recipe/calculator).