Made some tasty chinese inspired dishes today.
Almond Crusted Pork and Vegetarian Egg Rolls. Recipes follow:
1/2 cup sliced almonds
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 large egg white, beaten
1 pound pork tenderloin, trimmed and cut diagonally into 1/2-inch-thick slices
Dipping Sauce
1/4 cup honey
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1. Preheat oven to 425°F. Set a wire rack on a baking sheet and coat it with cooking spray.
2. Place breadcrumbs, almonds, garlic powder, salt and pepper in a food processor; pulse until the almonds are coarsely chopped. Transfer the mixture to a shallow dish.
3. Place egg white in another shallow dish. Dip both sides of each pork slice in egg white, then evenly coat with the almond mixture. (Discard any remaining egg white and almond mixture.) Place the pork on the prepared rack and coat on both sides with cooking spray.
4. Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes.
5. Meanwhile, whisk honey, soy sauce and mustard in a small bowl. Serve the pork with the honey-mustard sauce.
and for the Egg Rolls:
· 3 ounces rice vermicelli
· 1.5 cup bean sprouts
· 3 teaspoons sesame oil
· 4 cloves garlic, minced
· 3 teaspoons minced fresh ginger
· 2 tablespoons chopped cilantro
· 1.5 cup shredded carrots
· 1.5 cup shredded cabbage
· 3 tablespoons reduced-sodium soy sauce
· 3 tablespoons freshly chopped scallions
· 20 spring roll wrappers
Soak noodles in hot water for 10 minutes, until tender.
Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add carrots, cabbage, bean sprouts, cilantro and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and scallions and toss to combine.
Assemble egg rolls. Baked at 425 for 10-15 minutes.
Everything is baked, reducing the amount of fat by quite a bit. I then tossed some cabbage with some carrots, red onions, and sliced grapes, adding a soy-sugar-lemon juice-sesame oil-olive oil dressing lightly on top. The dipping sauce for the Egg Rolls is a soy, sesame oil, rice wine vinegar, red pepper flakes combination.
Total Calorie Count for the Day: 976
Hi,I came upon a link due to your organic posting, but I'm curious about the basis of the 1000cal/day. I've made changes to my eating lately, but it's based on maintenance levels for my weight (2000cal) and exercise levels (500cal/day). Weight reduction results from caloric deficit. Over 500cal/day deficit can lead to lean body mass reductions (bad), slowed metabolism (starvation effect), binge eating when control is lifted, rapid weight gain when control is lifted.
ReplyDeleteWhat is the philosophy about 1000cal/day? I don't have a basis to consider it offering any health benefits, indeed I would expect it to be quite harmful.
It's not much different than any sort of caloric restriction, whether cutting a little or a lot. It's all about maintenance. Indeed, if you simply cut calories your bodies goes into starvation mode. However, if you balance the calorie loss with sustained nutrition, your body will convert your fat reserves to energy without eating away your muscles. Increased physical activity will also result in the same effects because your body will begin to seek equilibrium with your new deficit. In effect, your body will adapt and you'll see your weight loss begin to plateau regardless. See my previous weekend post about adaptability. Next weekend I'll address theories behind caloric restriction in general. Thanks for commenting!
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