Healing Family Eats

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Pan-Fried Pork Medallions with Sage and Cream {AIP, GAPS, SCD, Paleo}

August 22, 2016 By healingfamilyeats 6 Comments

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If you click through from my links to Amazon or some other vendors, and buy the products I use, Amazon and others may pay me a small percentage as commission, without affecting the price you pay. I only recommend products that, to my knowledge, fit within the AIP Protocol, and are of good quality – that’s why I use them! You will find most active bloggers do this, and like them I look to this practice to fund the blog and allow me to carry on actively posting. Thanks for your support.

pork medallions sage cream [AIP]

Happy August everyone … it’s been a while since I popped into my little space here.


My summer so far has been filled with travels to London, Paris, the U.S. and places in between. I have been loving my outings with my bicycle. Now my children are teens they don’t think I’m cool enough to hang out with any more 🙁 but two things bring us all together as a family – mealtimes and cycling. So we’ve been incorporating them both by either cycling to a restaurant and back (there is a fab sushi bar here in Vancouver where we can order food without having to say “but not this” or “I can’t eat that” – oh the joys!) or taking a picnic in the cool bag with us. The first time I got on a bike, and I’m talking recently as opposed to the thick wheeled variety of my childhood, I was uselessly slow and at the first sight of an incline my natural instinct was to dismount because it looked too much trouble. However now my friends, you are looking at someone who can pedal up a hill with the best of ’em – even leaving my boy’s 16 year old crap-eating pal for dust. Oh yeah!!

What else have I been doing this summer?

  • I’ve mentioned it before but this book really made a big impression on me and gave me the push to drink more water than I have in a long, long time, with great results
  • Listened with captive interest to the Alzheimer’s and Dementia Summit last month. Labelled Type III Diabetes, Alzheimer’s is a direct result of blood sugar imbalance alongside other factors such as heavy metals, infection, poor oral health and more which, once addressed, is a cruel disease that can be reversed or, at minimum, progression stopped
  • Celebrated three birthdays in our immediate family (there are four of us!) which of course means an overload of ice cream and cake
  • Taken myself off the sweet stuff (see above bullet point)
  • Discovered why I’ve been feeling out of sorts since I got back from England – the sweet stuff hasn’t helped but my recent blood work shows my thyroid T3 is out of whack. If you’re someone like me who only had the standard TSH test until I found a functional practitioner, I highly recommend you dig deeper. It makes a whole new world of difference.
  • Tried out this free sleep cycle monitoring app the other night and so far so impressed. If you’re in need of help with your own sleep, check out the Paleo Mom’s 14 day Go to Bed Challenge. That should sort you!

Today’s recipe is as simple as simple can be but manages to look pretty impressive, if I do say so myself. I very rarely cook pork (apart from bacon, hehe) but when I do it’s the tenderloin I turn to. Pork can be quite tough but this cut does what it says on the tin, so to speak. It takes just moments to cook and is as tender as infancy and grace – if William Shakespeare‘s to be believed! Coupled with a creamy sage sauce and some noodles – zucchini ribbons in this case but anything that grabs your fancy will be just as toothsome – and you’ve got yourself a cheffy plate of deliciousness with bonus issue, it doesn’t take a gazillion pots and pans in the process. I’m sharing this winner of a recipe over at Autoimmune-Paleo so go check it out there.

Have a wonderful week x

pork medallions with cream sauce {AIP}

« Vanilla Carob Ice Cream Bars {AIP, Paleo}
Wild Salmon with Zucchini Noodles, Baby Leaves and a Basil Dressing {AIP, GAPS, SCD, Paleo} »

Filed Under: Meat, Savoury Tagged With: autoimmune, meat, summer cooking

Comments

  1. Nicole says

    September 13, 2016 at 3:52 pm

    Another of your recipes that I thoroughly enjoyed- I really appreciate getting to share in your creativity Kate! Keep up the great work. Black garlic makes a lovely addition to the sauce as well. Licked the plate clean…

    Reply
    • healingfamilyeats says

      September 14, 2016 at 9:02 am

      Thanks Nicole, I’m glad you like the recipes. Black garlic – mmmmm!

      Reply
    • Carol says

      September 25, 2016 at 3:53 pm

      What is black garlic?

      Reply
      • healingfamilyeats says

        September 25, 2016 at 4:31 pm

        Have a read here Carol.

        Reply
  2. Christine Pacanowsky says

    August 17, 2019 at 7:13 pm

    Kate,

    Do you cut your yellow zucchini ribbons using a spiralizer? I’m looking forward to making this lovely looking dish, and I have a great spiralizer, but haven’t tried using it yet.

    Best,
    Christine

    Reply
    • healingfamilyeats says

      August 17, 2019 at 7:16 pm

      Hi Christine, yes I love using my spiralizer!
      Enjoy the recipe!!

      Reply

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I’m Kate, mother of two, wife of one! I’m also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, AIP Certified Coach and qualified chef, crazy about The (US) Office and living the dream in Vancouver, BC. I’m passionate about the health of myself, my family and YOU. It’s great to have you here, make yourself a mug of bone broth and hang out with me for a while.
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I'm Kate Jay, mother of two, wife of one! I'm also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, Certified Gluten Practitioner, Certified AIP Coach and qualified chef, living the dream in Vancouver, BC. I'm passionate about the health of myself, my family and YOU. It's great to have you here, make yourself a mug of bone broth and hang out for a while.

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