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Sammie’s Supper …. plus sugar free lemonade!

In true form, Seb and I were taking full advantage of a lazy rainy Sunday. But you can only lounge on the sofa for so long before your stomach starts to grumble for another meal.

I love all the extra time that weekends give me to prepare food. I had picked up some organic pork tenderloin yesterday and some veggies to roast but wasn’t feeling the whole “meat and potatoes” meal that it meant we were going to eat. So, I thought back to my childhood for all the cozy meals my mommy used to make that I loved, and the first thing that struck me was stew with biscuits.

Now every one of you reading this knows that I’m not about to make the traditional buttery biscuits my mom used to make and that I have to make everything as healthy as possible. It’s my blessed curse

So without further delay, the full meal is here for you to try. Stew with carrot biscuits, spinach and feta salad, and sugar free lemonade!

Sammie’s Stew: Classic with a whip

1 tsp sunflower oil
1 large white onion (diced)
2 cloves of garlic (minced)
8 cups of water
2 tsp vegetable stock powder
2 sweet potatoes (cubed)
1/2 butternut squash (cubed)
2 potatoes (cubed)
12 brussel sprouts (core removed & halved) (yup I put in brussel sprouts, I find that cabbage veggies add a great flavour to soups)
1 organic pork tenderloin (cubed)
1/2 green chilli pepper (minced)
1-2 tsp dill (to taste)

cracked fresh black pepper and salt to taste

2 tsp corn starch mixed with a little water

In a large pot heat the oil and add the onions and garlic. Once softened add the water and veg stock powder and bring to a boil. Add in the rest of the vegetables and finally the pork tenderloin. Bring to a boil and reduce heat to medium. Allow to simmer and add your seasonings to taste. Continue to cook for 30-40 minutes. When ready add the cornstarch mixture and boil for an additional 5 minutes to thicken. Serve piping hot on top of the biscuits!

Carrot Biscuits

Preheat oven to 375 degrees.

1 cup cooked and mashed carrots (if cooking these dishes together put the carrots on to boil before beginning the stew)
1 cup flour (I used white because I was out of whole wheat but either should work fine)
1 tbsp. baking powder
1/4 tsp. baking soda
1/4 cup oil (I like sunflower, safflower or omega blends)
dash of salt and pepper

Mix all ingredients in a bowl together to form a dough. Divide and hand roll/press into biscuits.  Place on a cookie sheet and bake for 15-20 minutes or until cooked through.

(I put some low fat cheese in some of them but the plain ones were better)

Salad dressing

1/4 cup omega blend oil
juice of 1 lemon
1 capful of apple cider vinegar
1 tsp of red wine vinegar
1/2-1 tsp oregano
1/4 cup of sheeps feta crumbled
salt and pepper to taste

Mix the above ingredients in a bowl and toss with tomatoes and spinach.

Sugar Free Lemonade

This recipe I came up with after visiting one of the lemonade stands at The Ex. I figured there had to be a way to capture that delicious refreshing flavour without all the calories and sugar.

1 pitcher of water
juice of 1 lemon
juice of 1/2 lime
1/2 lime sliced
1 tsp. stevia powder

Stir ingredients in the pitcher, add ice or refridgerate to chill.

The Meal Review

This meal was beyond delicious, it received a constant barrage of compliments from Seb including, “you should be a chef!”, “this is the best stew I’ve ever had!”, “Holy F@*k!”, and “this is better than sex!” (not sure how I feel about that last one LOL)

Honestly the meal was absolutely delicious and guilt free. Plus there’s lots of leftover stew for lunches this week! Hope your family enjoys it as much as mine!!

Always living with passion,

Sammie