Lunch - Mango & Papaya salad Dinner - Pork chops (slow cooker), steamed sweet potato & steamed green beans, raw mushrooms and grape tomatoes

Mango & Papaya Salad

1 mango peeled and diced

1/2 medium size papaya diced

1/4 tsp chili powder 

Calories

Carbs

Fat

Protein

Sodium

Sugar

149

29

0

1

14

20

Slowed-cooked pork chops, steamed sweet potato & steamed green beans with raw mushrooms and grape tomatoes

Sweet Potato

1/2 Sweet potato

1 1/2 tbsp balsamic vinegar

1/8 tsp of Steel's Natural sugar crystals 

1/8 tsp chili powder

1/8 tsp cinnamon powder

1 c water

1/8 tsp Spectrum Organic virgin coconut oil

1 4oz Pork Chop 

Sea salt/black pepper to taste

1 dried bay leaf

1/8 tsp ground oregano

1/8 tsp garlic powder

1/4 c red cooking wine (Goya)

1 c green beans (washed & ends removed)

1 c white mushrooms sliced

1/4 c grape tomatoes halved

1 tsp green onion chopped

Instructions

 Pork chops -  washed, patted dried ( w/ paper towel) salt pepper an set aside.

Set slow cooker to high and add a 1/4 c of red cooking wine, dry bay leaf and seasoned chops. 

Cook for about 45 to 1 hour. At serving add

Sweet Potato - wash potato and set aside.

Set rice cooker then add sweet potato, water, balsamic vinegar, sugar crystals, cinnamon and chilli powder. Close with lid and let cook till potato is fork tender.

Green beans - in a small saucepan add water and bring to a boil. Add green beans and let cook for just 2 - 3 minutes then remove to a cold bath. Mix green beans, mushrooms and grape tomatoes. Set aside until all is ready to serve.

Calories

Carbs

Fat

Protein

Sodium

Sugar

284         32    7     28         569      8