Balsamic & Chipotle Glazed Pork Chops
How do you turn everyday pork chops into something special? Balsamic dressing, of course! This stove top to oven cooking method doesn't hurt either. It keeps these bad boys nice and juicy.
February 24 2014
Kristen Dittami
Written By Kristen Dittami - February 24 2014
How do you turn everyday pork chops into something special? Balsamic dressing, of course! This stove top to oven cooking method doesn't hurt either. It keeps these bad boys nice and juicy.
February 19 2014
Kristen Dittami
Written By Kristen Dittami - February 19 2014
Look at these colors! They are 100% all natural. Need I say more? This recipe could be the poster child for the phrase "you eat with your eyes first." Ras Vin, I am oh so happy you joined the fam!
February 18 2014
Kristen Dittami
Written By Kristen Dittami - February 18 2014
Right about this time every year, I start dreaming about peaches and strawberries. What? Is that weird or something? Don't you get sick of winter fruit & veggies too? Then I remember: tropical fruit! Yes! This salad has sweet mangos, the tang of our Ras Vin, and spicy watercress. Enjoy! Winter is almost over, really.
February 17 2014
Kristen Dittami
Written By Kristen Dittami - February 17 2014
This cold and flu recovery soup was passed on to me by Tessemae's own Genevieve. Wow, was it ever awesome when I caught a cold last week! It is so comforting and really does make you feel better. The recipe is adapted from RealHealthyRecipes.com, so thanks for the great idea!
February 14 2014
Christie Curl
Written By Christie Curl - February 14 2014
After reading It Starts with Food, Tessemae’s decided to participate in a company-wide Whole30 Challenge! If you don’t know what this means, it is a “nutritional reset,” where a lot of gut disrupting foods are cut out of the diet for a period of time. Check out my last post for more details. Since this challenge cuts out grains, such as oats and wheat, we’re not left with many conventional options for breakfast. Thank goodness eggs are allowed. And luckily they’re pretty budget-friendly because we’ve been eating a whooole lot of ‘em.