Pork Spring Rolls


This simple pork spring roll recipe is full of flavor and has the protein to fill you up and carry you through the day.

Ingredients:  Yields about 4 servings

  • 1 lb. pork loin cutlets
  • 1 head napa cabbage (about 3 c. shredded)
  • 1 small red bell pepper
  • 4 large romaine lettuce leaves
  • 1 Tbsp. asian fish sauce
  • 1 Tbsp. fresh lime juice
  • 2 tsp. fresh ginger, minced
  • 1 garlic clove, minced
  • 1 tsp. extra virgin olive oil
  • Pinch red pepper flakes
  • Sea salt & ground pepper


  1. In a large pan coat with olive oil and add pork cutlets.  Season with a little sea salt & pepper.
  2. Cook on medium high until one side of the pork is browned.
  3. Flip, turn heat down to medium-low, and cook until no longer pink, yet still juicy. Set asideIMG_5767
  4. Whisk together fish sauce, lime juice, ginger, garlic & red pepper flakes in  a small bowl
  5. Shred napa cabbage and slice red bell pepper into thin slices      IMG_5769IMG_5770
  6. Slice the pork into thin slices                                                                     IMG_5771
  7. Toss the pork with 1 tablespoon of dressing mixture                IMG_5774
  8. Toss the cabbage and red bell pepper with the remainder of the dressing                            IMG_5773
  9. Lay the romaine lettuce leaves on a plate and fill with cabbage mixture and pork.  Eat open-faced


For my Vietnamese Spring Roll recipe, click HERE!




Healthy Chunky Vegetable & Beef Stew

photo 3-1

Stew is the perfect comforting winter meal and it can easily be made healthy by packing in the veggies!

Ingredients: Yields about 8 (1 & 1/2c.) servings

  • 1 ribeye steak (I like to use a flavorful cut of meat and just cut off all the fat I can see)
  • 1 can of corn
  • 1 (8oz.) package of mushrooms; sliced
  • 1 small yellow onion; diced
  • 1 & 1/2 c. green beans; cut in half
  • 4 celery stalks; chopped
  • 3 large carrots; chopped
  • 4 baby red potatoes
  • 1 packet of Knorr stew seasoning
  • 1 Tbsp. Extra virgin olive oil


  1. Microwave the red potatoes for about 3 minutes, or until they are soft enough to cut into
  2. While the potatoes are cooking, bring 6 cups of water to a boil and stir in the packet of seasoning
  3. Dice the potato into small cubes
  4. Add the potato, celery, carrots, green beans & corn into the broth.  Turn the heat down to medium
  5. While the veggies are cooking with the broth, coat a large pan with olive oil and saute the yellow onion & mushrooms until lightly browned
  6. Add with the onion & mushrooms in with rest of the vegetables and broth.  Turn the head down to medium-low
  7. Remove the fat off the steak and cut it into small cubes
  8. Saute the steak on medium-high until both sides are browned and it is still pink and tender on the inside
  9. Make sure the carrots, celery, and green beans are no longer crunchy.  Then, add the steak in with the rest of the ingredients
  10. Add more water if necessary (for a more “brothy” soup)

Serve & enjoy this comforting meal packed with veggies & protein!

I have made two kinds of stew within a matter of 3 weeks because I was craving it so much.  This stew has kale instead of green beans

This is a different variation of stew made with kale instead of green beans

I have made two kinds of stew within 3 weeks because I couldn’t stop craving it during a period of rainy weather here on the central coast of California!  Experiment with different variations of stew using different vegetables each time.


Argentine Chimichurri

One of my good friends, Sofia, is from Argentina and her family would have us over for their special Argentine barbecue.  It was complete with empanadas, many different meats like steak and sausage, and best of all, a jar of their homemade chimichurri for dipping.  I have craved it periodically ever since, I just never thought it would be this simple and tasty to make myself.


Sirloin topped with chimichurri

Chimichurri is one of the healthiest & tastiest way to flavor meat.



  • 1/4 c. extra virgin olive oil
  • 1/8 c.  balsamic vinegar
  • 1/3 c. parsley
  • 2 cloves of garlic
  • 1 tbs. oregano
  • 1/2 tsp. sea salt
  • 1/2 tsp pepper
  • 1 lemon wedge
  • A dash of crushed red pepper


  1. Finely chop parsley & press the garlic cloves (or chop in a food processor) IMG_4064
  2. Mix the olive oil, balsamic vinegar, sea salt & pepper in a mason jar or other sealable container IMG_4067
  3. Add in the parsley, garlic, oregano, lemon juice & crushed red pepper IMG_4069
  4. Close the container and shake


Serve in about 1 tbsp. servings on top of any meat such as a lean cut of beef, chicken, or pork.


Enjoy knowing that chimichurri is the healthiest way to top off your meats for flavor.  Rather than using sauces and dips that are packed with sugar and fat, chimichurri doesn’t contain any sugar, and it contians good fats in the olive oil.  The monounsaturated fatty acids in olive oil is healthy in moderation.  It aids in digestion and helps regulate blood sugar levels.

Abundant Food for an Abundant Lifeheart-iconCarly