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Pair Meat & Fruit!

Do you find yourself making the same meals over and over again?  Chicken, beef, pork in rotation? Are you looking for something new?  If you answered "yes" to any of these questions you came to the right place.  New combinations can break up the boredom.  Today we are going to look at incorporating fruit into your main dishes. Let's add a little sweetness to your next dinner.

These are fruits that work well in savory dishes:

  • cherry

  • apple

  • pineapple

  • fig 

  • strawberries

  • pear

  • coconut

  • lime

  • mango

  • blackberries

  • peach APPLE CIDER PORK BURGER Switch up your burger routine with this pork burger.  The sweetness along with these spices will surprise you.

  • 1 yellow onion

  • 1 Granny Smith apple

  • 10 ounces ground pork

  • ⅛ teaspoon cayenne pepper

  • ½ teaspoon ground coriander

  • ½ teaspoon ground cumin

  • ¼ cup apple cider, divided

  • 2 slices Cheddar cheese

  • 1½ cups shredded Brussels sprouts

  • 2 hamburger buns

  1. Peel onion, halve, then thinly slice. Rinse apple, halve, then thinly slice, discarding core. Pat pork dry with paper towel.

  2. In a medium bowl, combine spices, 1 tablespoon apple cider, pork, ½ teaspoon kosher salt, and black pepper. Using your hands, mix well. Divide mixture evenly and form into 2 patties, about 1-inch thick. Using your thumb, create a shallow dimple in center of each.

  3. Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add burgers and sear until browned on bottom, 6-7 minutes. Flip, cover pan, and sear until cooked through, 4-5 minutes. Uncover, add Cheddar to burgers, and cover again. Cook until cheese is melted and burger is cooked through, about 2 minutes more. Remove from pan and set aside, covering loosely with foil to keep warm.

  4. Wipe pan from burgers clean and add 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add onion and sauté until soft and translucent, about 3 minutes. Add Brussels sprouts and apple and sauté until soft, about 2 minutes. Add remaining apple cider and cook until reduced by ½, about 1 minute more. Taste and add salt and black pepper as needed. Transfer to a medium bowl and set aside.

  5. Wipe pan from apple clean. Halve buns and add cut-side down over medium heat. Toast until light golden, about 2 minutes.

  6. Top buns with burgers and a generous spoonful of sautéed apple and Brussels sprouts. Enjoy with remainder alongside. STICKY ORANGE CHICKEN Drop everything and make this tonight.  Your whole house will smell good as you prepare this special chicken

Sticky Sauce

  • 1 medium navel orange

  • 2 cloves garlic, diced

  • 1/4 cup coconut aminos

  • 1/4 cup sunflower butter

  • 1 tablespoon tomato paste

  • 1 tablespoon unsweetened rice vinegar (I use coconut vinegar)

  • 1 tablespoon fish sauce

  • 1 teaspoon hot sauce

  • 2 tablespoons arrowroot powder


  • 1 teaspoon powdered ginger

  • 1 teaspoon coarse garlic powder

  • 1 teaspoon salt

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground black pepper

  • 8 boneless, skinless chicken thighs (about 1 1/2 pounds)

  • 1 teaspoon extra virgin olive oil 

  1. Preheat the oven to 425° and get out a 2-quart baking dish.

  2. Make the sauce: Zest and juice the orange into a small bowl. Add in the garlic, coconut aminos, sunflower butter, tomato paste, vinegar, fish sauce, hot sauce, and arrowroot powder. Whisk until combined and set aside.

  3. Prep the chicken: combine ginger, garlic powder, salt, coriander, and black pepper in a large bowl and mix it with a fork. Add the chicken to the spices and toss to coat.

  4. Add the oil to a large non-stick skillet and heat over medium-high heat for 2 minutes. Add the chicken in a single layer and brown it, undisturbed for 3-4 minutes. Flip the chicken and brown the other side for 1 minute then transfer to a 2-quart baking dish.

  5. Thicken the sauce: Pour the sauce into the pan that was used for the chicken and heat it, scrapping any brown bits in the pan, until it is thickened a little, 1-2 minutes. Pour the sauce over the chicken and bake for 15-20 minutes until the sauce has caramelized.


You always hear of pork and apples, but not today.   Use peaches and your pork chops will never be the same.

  • 4 pork chops (I used boneless)

  • Salt and pepper to taste

  • 2 tablespoons butter

  • 1 peach washed and cut into slices

  • 1/2 cup walnuts, chopped in half

  • 1 tablespoon fresh rosemary leaves

  • 2 -3 sprigs of thyme

  • 2 tablespoons coconut sugar or honey 

  1. Season the chops with salt and pepper to taste. Reserve.

  2. In a skillet over medium heat melt butter. Add peach slices and cook until lightly browned on both sides, about 2 minutes. Remove from pan and place on a plate.

  3. In the same skillet cook the chops on both sides until golden brown, about 5 minutes.

  4. Place peaches, walnuts, rosemary and thyme over the chops. Sprinkle with brown sugar. Cover and cook for 3-4 minutes.

  5. Serve immediately.

Recipe Notes

You can also make this recipe with chicken breasts, just make sure to adjust cooking times. SPICED TURKEY BREAST WITH BALSAMIC PEACHES We'll keep the peach theme going here.  Grilled peaches are always good.  (Try them with ice cream.)  This spiced turkey with peaches will not disappoint.  Who knows, you may want to serve this at Thanksgiving.

  • 1 tablespoon minced garlic

  • 1 bay leaf, crumbled

  • 1 tablespoon coconut sugar

  • ½ teaspoons black pepper

  • 1 teaspoon ground cinnamon or cloves

  • 2 tablespoons olive oil

  • ¼ cup coconut aminos

  • 1 cup finely chopped onion

  • 1 ½ pounds boneless, skinless turkey breast (about half of a whole turkey breast)

  • 1 tablespoon balsamic vinegar

  • 4peach halves (preferably fresh)

  • Combine first 7 ingredients and set aside 3 tablespoons of the mixture.

  • Add onions and turkey breast to remaining mixture, place in a shallow bowl or zip lock bag, and marinate 1 to 4 hours, turning several times.

To grill: 

  • Remove turkey breast from marinade and grill over medium high heat 12 to 15 minutes per side or until internal temperature reaches 165°F.

  • Add balsamic vinegar to reserved marinade and place 1 tablespoon in the hollow of each peach half.

  • Grill over medium heat for last 10 minutes.

To roast: 

  • Preheat oven to 400°F.

  • Place turkey on broiler pan in center of oven and roast for 20 minutes or until internal temperature reaches 165°F.

  • Add balsamic vinegar to reserved marinade and place 1 tablespoon in the hollow of each peach half.

  • Put in oven with turkey the last 10 minutes. Serving: Remove turkey breast from heat and let rest 5 minutes before slicing

The apples will keep the pork moist and tender.  You'l love this combination.

  • 2 lb. boneless pork loin roast

  • 3 medium apples, peeled and sliced

  • ¼ cup honey (optional)

  • 1 red onion, halved and sliced

  • 1 tbsp. ground cinnamon

  • 1 cup chicken stock

  • Coconut oil or avocado oil

  • Sea salt and freshly ground black pepper 

  1. Season the pork to taste with sea salt and freshly ground black pepper.

  2. Melt some cooking fat in a large skillet placed over a high heat and brown the roast on all sides.

  3. Using a sharp knife, cut 3-inch deep slits into the pork.

  4. Insert the apple slices into each pork slit.

  5. Place half of the remaining apples in the bottom of a slow cooker.

  6. Place the roast over the apples.

  7. Drizzle the honey on top of the roast, then add the onion and remaining apples.

  8. Add the chicken stock and sprinkle everything with cinnamon.

  9. Cover and cook on low for 6-8 hours.

  • ham, cheese, pear sandwiches

  • chicken and bananas, citrus, grapes, mangoes, peaches

  • venison and cherry

  • rabbit and plums

  • pheasant and apples and oranges

  • prosciutto wraps figs

Look around your fruit bowl and let your imagination roll.  Pair that fruit with your protein and create a new dish.  Use these recipes to get your start and after that create your own specialties.

Here's to your health!  Happy Cooking!



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