Holly Frail
B.Sc. (Hons)
Grad. Dip. Nutr. Diet.
A.P.D.
Mob. 0412 982 462

Kerry Leech
B.Sc.
Grad. Dip. Dietetics
A.P.D
Mob: 0412 234 572

Lauren Nugent
B Hlth.Sci. (Nut & Diet)
(Hons), A.P.D.
Mob: 0411 741 059

Peta Carige
B Hlth Sci (Nut & Diet)A.P.D
B Applied Sci (HMS)
Mob: 0421 467 821

Joseph Spelta
B Hlth Sci (Nut & Diet) A.P.D.
B Applied Sci (HMS) A.E.P
Mob: 0402 843 955

Peita Stanfield
B Hlth Sci (Nut & Diet)
(Hons), A.P.D.
B Applied Sci (HMS) (Hons)
Mob: 0422 229 031

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WEEKLY RECIPE

EAT SMART NUTRITION CONSULTANTS

‘IT’S WARMING UP’ RECIPES FROM HOLLY, KERRY, LAUREN, PETA, JOE & PEITA 24/08/09


Orange-glazed pork cutlets with spinach and pecan salad (serves 4)

PORK:

½ cup orange juice
¼ cup white sugar
2 cloves garlic, crushed
4 pork cutlets, trimmed

SALAD:

150g baby spinach leaves
¼ cup roasted pecans, chopped coarsely
150g snow peas, trimmed, halved
4 medium oranges

CITRUS DRESSING:

2 tablespoons orange juice
1 tablespoon lemon juice
½ teaspoon Dijon mustard
½ teaspoon white sugar
2 teaspoons olive oil
  1. Combine juice, sugar and garlic in small saucepan, bring to boil. Reduce heat; simmer without stirring about 10 minutes or until reduced to about 1/3 cup. 
  2. Brush cutlets both sides with glaze; cook in pan or on grill about 10 minutes, brushing frequently with glaze. 
  3. Make the salad. Place spinach, nuts and snow peas in large bowl.
  4. Segment peeled oranges over the salad to catch juice; add segments to salad.
  5. Place all dressing ingredients in a screw-top jar and shake well. Pour over salad and toss gently.
  6. Serve with the pork cutlets.

 

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