Peach Pork Picante

I've been training for the El Tour de Tucson. Last week I did 31 miles and throughout the week have been doing weight training and running to keep my legs strong. All this workout has turned me into a carnivore. I've been craving red meat. Yesterday, I craved pork. I looked through recipes and crossed upon this one on allrecipes.com. Fabulous dish. I love it. Serve it with some rice and it's a satisfying, low calorie meal.

Ingredients:

Salsa
14 oz canned diced tomato, half drained
1 jalepeno, diced
1 cup onion, diced
1/2 cup cilantro, diced
lime juice
salt

Pork
1 lb pork loin, boneless, cubed
1oz taco seasoning mix
1 cup salsa
4 tbsp peach preserves (or apricot)

Directions:

Salsa:

1. Combine all the ingredient into a bowl and mash together.

Pork.
1. Season pork with taco seasoning in a zip lock bag.

2. Heat oil in a large skillet over medium high heat. Add seasoned pork and saute until browned, 5-7 minutes.

3. Add salsa and peach preserves and mix well. Cover skillet and reduce heat. Let simmer gently for 10 minutes and serve.

Lemon Quinoa Salad

Finally after month of one tragic event after another, I've finally found myself returning back to normal. I don't know what clicked, but I've been motivated to exercise regularly and cook again. Cooking has always made me happy. Food has always made me happy.  But without my soul being at peace I realized that I couldn't enjoy food. I'm glad to be back again from the dark phase in life. :)

Ingredients:
1 cup Quinoa, uncooked
2 cups Chicken Broth, low fat reduced sodium
Lemon Juice
4tsp Butter
4tsp Garliced, minced
2 Zucchini, cute into small pieces
1/2 Red Onion, sliced
Arugula

Direction:

1. Add quinoa and chicken broth to a medium saucepan. Bring to boil on medium-high heat. Reduce heat and simmer until quinoa is cooked. Add lemon juice and fluff.

2. On a saucepan melt butter. Add zucchini and garlic. Sautee until zucchini is cooked through but remains crisp. Set aside and let cool.

3. Add quinoa and zucchini. Toss in a bowl together. After both quinoa and zucchini have cooled to room temperature, add red onion and arugula. Serve chilled