Hey everyone! This video is so long overdue, I’m sorry it literally took me three months post vsg to post this. I really do want to do more YouTube videos, and now seeing how…large I looked in my first one I feel that I have […]
Tag: post op vsg
An Afternoon of Yoga at Suzie’s Farm I had the pleasure of enjoying a wonderful day at a local farm in San Diego. My friends Kristan and Matt, and I got to spend our morning practicing yoga in a lovely shaded area on Suzie’s Farm […]
Garlic Parmesan Crusted Pork Medallions
If anyone has gone to a Brazilian steakhouse, they know that they serve a lot more than steak. One of my favorite items that’s often on the
menu is the hunks of pork, covered in garlic and Parmesan. I’m sure there is an official name for it, but you get the point. Wanting something like this, we decided to bust out the air fryer and see if we could replicate it. I think we did a pretty good job, it almost tastes breaded, and it’s low carb, and very easy to make! Pair it with my Freshly Roasted Tomato Caprese Salad for a delicious combination.
I would love to know what you all think of this recipe. Do any of you own an airfryer? It’s so easy to cook with, doesn’t heat up the house unlike my oven, and I’ve been able to cook so much with it! Stay tuned, air-fryer recipes to come.
- 1 Lb Pork Tenderloin
- 1 Tbsp Garlic chopped
- 1 Tbsp Italian Seasoning
- 1/2 c parmesan cheese grated
- 1 tsp red pepper flakes
- this is optional
To begin, cut the pork into 1 oz pieces, or chunks.
In a large bowl add coat the tenderloin in garlic, Italian seasoning, and red pepper flakes and let marinate in the fridge for 30 mins.
Once time has elapse, evenly coat with Parmesan cheese.
Set your airfryer 350 for and cook for 15 mins.
Freshly Roasted Tomato Caprese Salad Caprese salad is the quintessential Italian dish. It screams the very definition of what Italian cuisine preaches, which is use the best ingredients while keeping it simple. I do not eat tomatoes often, as they are quite carby, so when […]
Quick & Easy Crunchy Air Fried Broccoli Crisps I’ve heard about how amazing those little broccoli crisps at Trader Joe’s, but I refuse to buy something I can easily make…so voila. Here’s a quick and easy recipe for some Quick & Easy Crunchy Air Fried […]
Sizzling Goat Cheese and Sausage Stuffed Mushrooms
I have seen a lot of keto stuffed mushroom recipes, but usually they consist of cheddar cheese and ground meat. So instead of the norm, I wanted to give you these Italian inspired stuffed mushrooms. The goat cheese makes them creamy, and even if you don’t like mushrooms you can just cook these in a cast iron skillet for the same effect. Serve with whatever side dish you enjoy and you have yourself a delicious meal.
- 15 medium-sized white button mushrooms
- 10 oz goat cheese
- 1 lb Italian sausage
- 1 tbsp dried rosemary
- 1C finely chopped parsley
- 1 tsp red pepper flakes
- 1/4 C grated parm
- 1 1/2 tsp fresh garlic
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- 3 tbsp balsamic vinegar
- 5 Peppadews
First step if to take the Italian sausage and cut a slit into casing (if purchased links), and remove meat. Crumble in hands a bit to break up the pieces and then place into cast iron skillet on high heat until fully cooked. You may have to continue to break up the sausage in the cast iron skillet using a wooden spoon or this handy meat chopper spatula. It tends to save a little bit of time and is less of a hassle this way.
While the meat is cooking I suggest you take the time to chop up the parsley and add spices and cheese into a large bowl. Just wait to add the salt and pepper until later.
Once the meat has fully cooked, add it into large bowl with cheese and spices. Stir the mixture while the meat is still warm, that way the cheese incorporates into the meat a bit better. Taste mixture and add salt and pepper as needed, as the Parmesan can already add plenty of saltiness to the mixture.
Thoroughly wash the mushrooms and pop off the stems so you are left with the mushroom caps. Once dry, lightly season with salt, pepper, and garlic powder, and begin to stuff mushrooms with mixture.
Once stuffed, dust off with a little sprinkle of Parmesan cheese, place on a baking sheet and Bake at 400 for approximately 20 minutes. Then, set your oven to broil for about two to five minutes to get that nice golden cheesy crust.
While the mushrooms are cooking, you can quickly prepare the sweet pepper topping. Chop up the peppadews and place into a small skillet along with balsamic vinegar, on a medium heat. Let simmer until vinegar has mostly evaporated, and remove from heat.
Once the mushrooms have cooked, top them off with the peppers, serve and enjoy!