These bad boys were delicious and my new go-to recipe. Perfect for a date night with your significant other or during the week when you're craving a little comfort food. We are still on a little health streak over here in my house and I've been cooking a lot of protein at night - trying my hardest to do low carb dinners! I love pork chops and I'm so happy I was able to do this quick/easy recipe without a lot of prep. This paired with a night in watching Big Little Lies = the best night of the week.


Ingredients: 

• 2-4 bone in pork chops
• salt and pepper
• 2 teaspoons of olive oil
• 1/3 cup of honey
• 1/4 cup of dijon mustard
• 2 cups of white wine or cooking wine

Heat a large skillet (I used a cast iron skillet) on medium to high heat. Sprinkle salt and pepper on both sides of the chops. Add the pork chops to the skillet and cook each side around 4- 5 minutes or until browned. Remove the pork chops to the side and add the honey, mustard and wine to the skillet. Let it boil low for 2 minutes. Put the pork chops back into the pan and cook another 5 minutes and then turn the chops and cook until your pork they are no longer pink. Drizzle sauce on chops!

​I served with a side salad and roasted veggies. 

Happy Monday!! I am someone who actually loves a good Monday start. The weekends seem super chaotic and my house is always a mess! We have had a full house the last week with my sister in law staying a couple nights followed by my sweet sister, Grace! We also were hit with a "massive" snow storm - although, these NYC storms are a little weak compared to back home in Utah. Since we are on a health binge during the weeks , I'm happy to finally post this recipe! I try to cook low carb meals for dinner during the week - weekends are another story! 

One of my favorite comfort meals is a good BBQ chicken salad, so enjoy this "healthy" version.


Ingredients: 

• 1 cup of Rotisserie chicken
• 1 cucumber cut into small halves
• 1/2 large tomato
• 2 corn on the cobb or 1 cup of cooked corn
• 1/2 can of black beans
• 1/2 a chopped onion (I didn't use because I'm not a big onion fan)
• 1 Avocado
• 6 cups of Romaine chopped
• 1/4 cup of BBQ sauce (make sure it's GF)
• 1/2 cup of Greek Yogurt Ranch or any Lite Ranch
• 1/2 of shredded Monterey Jack Cheese
• Tortilla chips (optional - if you're feeling naughty)

Cook the corn first. I cooked my corn in the oven at 450 degrees. Wrap the corn in aluminum foil and put on a tray and cook for 20-25 minutes while you are prepping the salad.

Chop up the romaine and fill in a large bowl. Cut the chicken up and add one cup (or more if you want) into a separate bowl. Add the bbq sauce and toss. Cut the cucumber, onion, avocado and tomato and add to the lettuce.  Add the beans. 

When the corn is done, use a knife and cut the sides of the corn to add to the salad. 

Once everything is together, add the chicken and then the ranch. Add cheese  and toss. 

I served with a side of Brazilian cheese bread Pao De Queijo