Fit and Fabulous after 40

Crockpot Creamy Garlic Pork Loin

2 lb (1.100kg) center cut boneless pork loin (or two 1 lb. pork tenderloins)
Kosher salt and freshly ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon crushed red chili pepper flakes
1 teaspoon dried thyme
4 cloves garlic, peeled and minced
2 shallots, chopped
1/4 cup olive or vegetable oil
1/4 cup white wine (plus a bit more to deglaze pan)
1/2 cup chicken broth or stock
1/2 cup heavy cream
1 tablespoon cornstarch (optional)
3 fresh sage leaves (1 for cooking, 2 for garnish)

1. Season pork loin on all sides with paprika, salt and pepper, to taste (you can score the fat for a nicer look). Heat the oil with a sage leave in a large Dutch oven or skillet over medium-high heat. Add the pork loin to the pan and saute the pork for about 5 minutes on each side, then place in a crockpot or slow cooker.
2. Stir in wine, chicken stock, shallots, crushed chili pepper flakes, garlic and thyme; season with salt and pepper, to taste. Cover and cook on high for 4-5 hours or low for 6-8 hours, or until the pork is completely cooked. Remove pork from the slow cooker, cover and keep warm.
3. In a small bowl, whisk together heavy cream and cornstarch. Stir into the slow cooker with the cooking juices and replace cover. Cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
4. In the meantime, cut the pork loin in slices. Then place the sliced pork loin in the slow cooker to reheat for a couple of minutes. Garnish with sage leaves and serve this delicious slow cooker creamy garlic pork loin over rice, pasta or any vegetable immediately with the cream sauce.

Baked Four Cheese Garlic Spaghetti Squash

1 large spaghetti squash
5 garlic cloves, minced
1/2 cup water
1 chicken bouillon cube, crumbled (a good alternative to salt that gives a fuller body to the filling)
1 cup heavy cream
1 cup of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
Fresh thyme
Fresh ground pepper (buy whole peppercorns, the flavor is 300% better when you crack them straight from the pepper mill at the last minute)
Parsley or chives or green onions, finely chopped

1. Preheat your oven to 400°F(200°C). Grab your spaghetti squash firmly and chop off the tip and tail. Cut in half length-wise and scoop out the innards and seeds. Place both halves on a baking sheet, maintained by a small foil ring to ensure stability. Sprinkle fresh cracked pepper over each half.
2. In a large bowl, combine minced garlic, heavy cream with 1/2 cup water, crumbled bouillon cube, chives, and fresh thyme. Mix well.
3. Sprinkle a first layer of grated cheese in the cavities of each squash halves. Divide the cream mixture on top of cheese in each halves, then top with additional cheese.
4. Roast in the oven for 40 to 50 minutes, or until the flesh of the spaghetti squash is very tender when poked with a fork. Remove from oven and serve immediately.

Roasted Sweet Potato, Brussels Sprout & Kale Salad

1 1/2 lb (700g) Brussels sprouts, trimmed and halved
1 medium sweet potato, peeled and diced
1/2 cup (125 ml) extra-virgin olive oil, divided
Kosher salt and fresh cracked black pepper
3 cups kale, chopped
1 cup pecans, halved
2-1/2 tablespoons red wine vinegar
1 teaspoon Italian seasoning
1 tablespoon fresh lemon juice, plus more to taste
2 garlic cloves, finely minced
2 tablespoons parmesan, shaved
1/4 teaspoon freshly ground black pepper, plus more to taste

1. To make the Roasted Sweet Potato Brussels Sprout Kale Salad: Preheat your oven to 400ºF (200ºC). Spread the diced sweet potatoes and halved Brussels sprouts apart on the sheet pan.
2. Drizzle everything with 1/4 cup olive oil, sprinkle with seasoning, then add salt and pepper to taste. Roast Brussels sprouts and sweet potato on the bottom rack until softened and deeply browned, approx. 20–25 minutes.
3. In the meantime, make the dressing: In a mason jar, combine 1/4 cup olive oil, vinegar, garlic, Italian seasoning, pepper, and parmesan. Close the jar and shake vigorously to emulsify. You can also mix the vinaigrette with a fork.
4. Transfer the roasted sweet potatoes and Brussels sprouts in a large salad bowl. Add chopped kale and pecans. Drizzle the vinaigrette on top and sprinkle parmesan shavings. Toss to combine and serve the roasted sweet potato and Brussels sprouts salad immediately or chilled at room temperature. Enjoy!

Instant Pot Creamy Chicken Soup!

1 lb (450g) boneless skinless chicken breast
1 small jar (220g) sun-dried tomatoes, drained from oil
1 tablespoon oil
1 medium onion, chopped
1 tablespoon minced garlic
1 red bell pepper, sliced
1 teaspoon cumin powder
1 teaspoon dried oregano
1 teaspoon chipotle or Cayenne chili powder, optional
1 teaspoon paprika
1 1/2 cups (375ml) chicken stock
1 cup cream
1/2 cup cream cheese
1 cup shredded cheddar cheese
Salt and fresh cracked pepper, to taste
Fresh Cilantro leaves, for garnish

DIRECTIONS
1. To prepare this instant Pot creamy chicken soup recipe: Turn your Instant Pot on saute mode. Heat the oil in the bottom of the insert and add the chopped onion and garlic and stir for a couple of minutes.
2. Add chicken breast, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock. Give a quick stir and cover the Instant Pot with the lid. Set the timer for 15 minutes on high pressure. Once the timer beeps, release the pressure by gently moving the valve to “venting.”
3. Remove the chicken breast from the Instant Pot and transfer it to a cutting board. Shred cooked chicken breast with 2 forks then return back into the pot.
4. Stir in cream, cream cheese, and cheddar. Turn the Instant Pot to saute mode to heat up the chicken soup while stirring until the cream and cheese are melted and the soup is smooth. Adjust seasoning with salt and pepper and ladle the chicken soup into bowls and garnish with fresh cilantro. Enjoy!

This sausage pasta dinner recipe is crazy delicious and only 30 minutes of work! One of the best sausage pasta recipe ever!

INGREDIENTS LIST FOR THE TOMATO SPINACH SAUSAGE PASTA
1 lb (450g) Italian sausage meat (mild or spicy)
4 servings of pasta, (we used farfalle pasta)
2 garlic cloves, peeled and roughly chopped
7 oz (200g) cherry tomatoes, roughly chopped
1 handful of fresh spinach
2 tablespoons tomato puree
1 teaspoon paprika
½ teaspoon cayenne pepper
1 tablespoon olive oil
1/2 teaspoon chili flakes
1/2 teaspoon of pepper

DIRECTIONS
1. To make the tomato spinach sausage pasta: Start by cooking the pasta al dente, according to the package directions
2. While the pasta is cooking, saute the sausage meat breaking up with a wooden spoon until almost cooked through. Add the garlic and a drizzle of olive oil to the sausage and cook until fragrant and the sausage meat is no longer pink.
3. Add the chopped tomatoes to the sausage and garlic, with a sprinkling of paprika and cayenne pepper. Once those have cooked nicely stir in the tomato puree and add the spinach, letting it wilt.
4. When the pasta is cooked, drain and stir it into the sausage, tomato, and spinach sauce. Serve the tomato spinach sausage pasta with lots of black pepper and chili flakes. Enjoy! ❤️

This Easy Cranberry-Gin Cocktail Recipe will be your go-to sweet holiday drink to make your gathering and your guests feel extra special.

16 ounces cranberry juice cocktail
8 ounces vodka
4 ounces gin
3 ounces fresh orange juice
Crushed ice
Orange slices and fresh cranberries for garnish, if desired

1. In a pitcher, mix cranberry juice, vodka, gin, and orange juice.

2. Cover with plastic wrap and chill until ready to serve.

3. Fill a cocktail shaker with ice cubes. Pour eight ounces of the cranberry-gin cocktail mixture into a shaker. Cover with the lid and shake vigorously.

4. Strain into cocktail glasses, and garnish orange slice and fresh cranberries. Enjoy!

Sheet-Pan Maple-Dijon Sausage and Fall Veggies

12 oz. (340g) smoked turkey sausage, sliced into 1/3-inch thick slices (or beef, pork, chicken…)
16 oz (450g) sweet potatoes, peeled and diced into 3/4-inch cubes
16 oz. (450g) brussels sprouts, trimmed and halved
1/2 medium red onion, roughly sliced
1 tablespoon minced garlic
2 tablespoons olive oil
1 teaspoon Italian seasoning or Herbes de Provence
1/2 teaspoon salt and freshly ground black pepper
1 tablespoon chopped parsley, for garnish
1 tablespoon parmesan shavings, for serving (optional)

The sauce
1/3 cup maple syrup
1/3 cup Dijon mustard

1. To make the sausage and veggies sheet pan dinner: Preheat your oven to 400ºF (200ºC). Lightly spray a large sheet pan with cooking spray. Spread the diced sweet potatoes and halved Brussels sprouts apart on the sheet pan. Turn the Brussels sprouts cut side down so they get that nice golden sear!

2. Drizzle everything with olive oil, sprinkle with seasoning, then add salt and pepper to taste. Roast the sweet potatoes and Brussels sprouts for a first round in the preheated oven for 15 minutes.

3. In the meantime, make the sauce: Combine maple syrup and Dijon mustard in a mason jar and shake well.

4. Remove the sheet pan from the oven, and add sliced sausage, garlic, and red onion. Drizzle half the maple-dijon sauce over and toss with the veggies and spread everything on the sheet pan in one layer. Return the sheet pan to the oven and continue to roast until veggies are tender, about 15 minutes longer.

5. Remove the sheet pan from the oven. Drizzle the remaining sauce over the sausage and veggies and toss to coat. Sprinkle the sausage and veggies sheet pan with parsley and parmesan and serve immediately. Enjoy!

Creamy Spinach Turkey Meatballs

1/2 lb (220g) ground turkey meat
1/2 lb (220g) ground chicken meat
1/2 cup shredded mozzarella (or cheddar, provolone…)
4 cloves garlic, grated + 4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon red crushed chili pepper flakes, optional
1 crumbled bouillon cube, optional
Salt and fresh cracked black pepper, to taste
1 cup fresh chopped cilantro (or parsley), divided
2 teaspoons olive oil
2 tablespoons butter
1 small yellow onion, diced
1/3 cup (80ml) vegetable broth
5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
1 3/4 cups heavy cream
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup grated Parmesan
1 tablespoon fresh parsley, chopped

1. To make the creamy spinach turkey meatballs: In a large bowl, combine ground turkey and ground chicken, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro, and black pepper. Mix well with your hands or fork and form medium balls. Arrange the turkey meatballs on a plate and set them aside.

2. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the turkey meatballs for 8 – 10 minutes on all sides until browned and cooked through. Remove to a clean plate and set aside.

3. In the same pan, melt the butter in the remaining cooking juices. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes, so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce slightly.

4. Reduce heat to low, add in the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to taste.

5. Add in the baby spinach and allow to wilt in the sauce. Finally, add in the parmesan cheese. Allow cream sauce to simmer for a further minute until the cheese melts through.

6. Add the cooked turkey meatballs back into the pan; sprinkle with the parsley, and spoon the sauce over each meatball. Serve the creamy garlic spinach Tuscan meatballs over steamed veg or cauliflower rice for Keto dieters, or rice or pasta for non-Keto. Enjoy!

This tomato spinach ravioli bake is rich and nourishing and makes an excellent main dish for a family dinner!

1 bag (25oz) of fresh or frozen ravioli (use your favorite – we used Italian sausage)
12 oz marinara sauce
2 cups fresh spinach
1 1/2 cup shredded parmesan cheese
1 teaspoon fresh cracked black pepper
1 tablespoon fresh chopped parsley, for garnish

1. To make the tomato spinach ravioli bake recipe: Preheat your oven to 400ºF (200ºC) and grease a 9 x 13-inch baking dish. Quickly saute the spinach in a tablespoon of butter, then set aside.

2. Spread about 3/4 cup of the marinara sauce into the bottom of the prepared baking dish.

3. Arrange half of the frozen ravioli in a single layer over the sauce.

4. Top with parmesan cheese and the sauteed spinach. Repeat the layers starting with what’s left of the ravioli. Finish by topping with the remainder of the sauce and parmesan. Sprinkle cracked pepper in between the layers, to taste.

5. Cover the baking dish with aluminum foil and bake for 20 minutes for fresh ravioli (30 minutes for frozen). Remove the foil and continue baking for about 2 minutes to crisp up the cheese. Garnish the tomato spinach ravioli bake with parsley, and then serve with garlic bread, salad or veggies. Enjoy!

Curry Pumpkin Soup!

1 can unsweetened pumpkin puree (not the pumpkin pie mix)
1 apple, peeled and diced
1 small sweet potato, peeled and diced
1 carrot, diced
1 stalk of celery, diced
2 teaspoons coconut oil
1/2 onion, chopped
1 tablespoon curry powder
3 cups low-sodium vegetable broth
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon red chili pepper flakes
1 can coconut milk

1. To make the curry pumpkin soup: In a large pot or Dutch oven, add pumpkin puree, diced onion, celery, carrot, diced apple, diced sweet potato, coconut oil, curry powder, and pepper.

2. Pour the vegetable broth over, the liquid should slightly cover the veggies. Set to a boil, then reduce to a simmer and cook covered for 20 to 25 minutes.

3. With an immersion blender (or transfer the soup to a blender), puree the pumpkin soup until completely smooth. Add coconut milk progressively and stir well. If it is too thick, adjust with coconut milk. Adjust seasoning with salt and pepper if needed.

4. Divide the curry pumpkin soup into bowls and add the toppings of your choice: croutons, chopped scallion, a drizzle of coconut milk, red chili pepper flakes, black pepper. Enjoy!

Tomato Spinach Sausage Pasta Recipe

1 lb (450g) Italian sausage meat (mild or spicy)
4 servings of pasta, (we used farfalle pasta)
2 garlic cloves, peeled and roughly chopped
7 oz (200g) cherry tomatoes, roughly chopped
1 handful of fresh spinach
2 tablespoons tomato puree
1 teaspoon paprika
½ teaspoon cayenne pepper
1 tablespoon olive oil
1/2 teaspoon chili flakes
1/2 teaspoon of pepper

1. To make the tomato spinach sausage pasta: Start by cooking the pasta al dente, according to the package directions

2. While the pasta is cooking, saute the sausage meat breaking up with a wooden spoon until almost cooked through. Add the garlic and a drizzle of olive oil to the sausage and cook until fragrant and the sausage meat is no longer pink.

3. Add the chopped tomatoes to the sausage and garlic, with a sprinkling of paprika and cayenne pepper. Once those have cooked nicely stir in the tomato puree and add the spinach, letting it wilt.

4. When the pasta is cooked, drain and stir it into the sausage, tomato, and spinach sauce. Serve the tomato spinach sausage pasta with lots of black pepper and chili flakes. Enjoy!

These pumpkin chocolate chip muffins are perfect for cozy fall breakfasts or post-workout fuel!

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
3/4 cup pumpkin purée
1 large egg
2 teaspoons pure vanilla extract
2 cups semi-sweet chocolate chips

1. To make the pumpkin chocolate chip muffins: Preheat oven to 375ºF (190ºC). Generously grease two 6-cavities muffin pans with oil or butter.

2. In a food processor (or high powered blender) blend all ingredients for the muffins (except chocolate chips) until the batter is completely smooth. Stir in the chocolate chips using a spatula.

3. Using an ice-cream scoop, fill the mini muffin pan, until the batter comes up almost all the way to the top. Bake the pumpkin chocolate chip muffins on 375ºF (190ºC) for 20 minutes until puffed and golden. Enjoy!