Low Carb Tuesday.

I just spent nearly the entire day keeping busy out in the garden.  I got up early this morning to water while it was still cool enough outside.  You have to understand, I live on a very large plot of land teeming with plant life- fruit & olive trees, flowering hedges, climbing jasmine, giant aloe, lavender, 11 rose bushes, 14 succulents, lemongrass, a grape vine, 2 flowering cercis, 10 mock orange plants and a gaggle of other flora.  Watering my yard is no walk in the park, it takes me two hours to complete the task, along with a lot of hose dragging.  Why do I do this you ask?  I have no idea.  I love my yard and I like to treat it well, especially when it is hot out.  I enjoy watering each plant and giving them some words of encouragement throughout these scorching summer months, just in case.  "Stay strong little one!  Conserve your energy!"  I then used up another hour rock hunting for my rock wall.  Literally, I was hunting in my own yard for large rocks to fill in the gaps of my rock wall... In my own yard (!)  Needless to say, it's a BIG job to take care of this place. 

After finishing up with that, I made sure to hit up the gym to cover all my bases.  Five miles of running and cycling later, I needed to refuel and sit a spell.  My late afternoon was set aside to re-pot, water and fresh bark my 10 indoor orchids, so I took full advantage of the sunshine and did just that, outdoors.  I even managed to pot three newly purchased baby Bonsai trees, as a surprise for the hubbs (his old Bonsai was stolen out of our yard after almost ten years of care taking, grrrr!)  I thought a fresh start would put a smile on his face. 

All this work today has made me starving for some good food.  On the low-carb menu tonight...

*Mustard Grilled Pork* (Courtesy of Bon Appetit)
Nonstick vegetable oil spray
1/2 cup Dijon mustard
1/4 cup mayonnaise
1 tbsp chopped fresh tarragon
1 tbsp packed golden brown sugar
2 lbs trimmed boneless pork loin, cut crosswise into 1/2 inch thick slices
Olive oil
Green onions
Red and green cabbage

Spray grill rack with nonstick spray.  Whisk mustard, mayonnaise, tarragon, and brown sugar in a medium bowl.  Brush mustard sauce generously on both sides of pork cutlets.

Brush cabbages with olive oil and sprinkle with salt and pepper.  Grill cabbages until dark marks form, 3-4 minutes per side.  Grill green onions until charred on one side.  Transfer vegetable to work surface.  Chop green onions and cabbages, dress with pinch of Dijon.   

Grill pork until just cooked through and firm to the touch, 2-3 minutes per side.  Transfer to plate.  Serve with cabbage slaw.

Per serving: 294 calories, 13g fat, 85mg cholesterol, 618mg sodium, 5g carbohydrates, 33g protein.

This is a quick, simple and satiating meal for any night of the week.  If you can't find the time to use an actual grill, a broiler makes a fine substitution.  Make sure you use the freshest pork possible as well, it only improves the flavor of the dish and you'll be thankful.  Another great meal option for those looking to keep things lean!  By the way, for dessert we had sliced navel oranges drizzled with honey, olive oil and Maldon sea salt... accompanied by a hunk of dark chocolate.  It's the little things that make happiness complete.

Love,
B