Discover Jasyti’s Low Carb Gluten Free Pork Tenderloin, rich in micros, macros, and Omega 3 for a nutritious and delicious meal option.
Deliciously Nutritious: A Healthy Twist on Pork Tenderloin for Low Carb Lovers
For those managing diabetes or prediabetes, a nutritious and delicious meal option is a low-carb, gluten-free pork tenderloin recipe. This dish is not only designed to stabilize blood sugar levels but is also rich in essential nutrients. The journey towards a healthier lifestyle can be significantly impacted by dietary choices, as demonstrated by individuals who have successfully managed their diabetes through food. One inspiring example includes a person who, after being diagnosed with diabetes and prescribed medication, took control of their health by focusing on nutrient-rich meals. Within just 90 days, they lowered their A1C levels significantly, eventually achieving a state of prediabetes and maintaining healthy glucose levels throughout the day.
Incorporating meals like the low-carb pork tenderloin can aid in achieving daily nutritional needs while promoting a healthy eating pattern. The meal plan is designed to work in harmony with other recipes, ensuring that each meal contributes at least 30% of the daily nutritional requirements. This approach not only emphasizes the importance of balanced meals but also highlights the benefits of cooking with wholesome ingredients such as spinach, garbanzo beans, and omega-3-rich foods. Additionally, meal prep strategies that maximize savings and reduce waste are essential components of this healthy lifestyle, showcasing how thoughtful planning can enhance one’s dietary journey.
Savor the Flavor: A Wholesome Journey into Low-Carb Culinary Delights!
Hey chat today I’m going to share with you one of the meals that I eat can help you maintain stable blood sugar lose weight and possibly even reverse your type 2 diabetes like I did we’re going to do it all while eating satisfying portion of the delicious nutritious and balanced meals 3 years ago I came home from the doctor with an A1C of 8.3 and a.
Diagnosis of type 2 diabetes my military career was in Jeopardy and I was taking a handful of pills so what did I do I went to war with diabetes 90 days later I loaded my A1c to 5.4 by the end of the year I was off fall medication how did I do it you guessed it I changed everything about my life to include the food I ate the drinks I drank and the.
Way I exercised every single day you want to know how you can do it too well let’s get to it the other thing is the camera’s upside down right now all right so you got me in the shot at least right you can see my face oh this is yesterday’s meal this isn’t the right meal okay you blew.
It you have to follow me so best used by September of 2022 December of 2023 so smaller chance of botulism out of that one Brussel FR go all right so this is our very first meal that we’re ever going to make on TV of course and uh like to welcome everybody my name’s jasie behind the camera is my lovely.
Wife who shall we M Anonymous and today we’re going to be doing our low carb gluten-free pork tenderloin with spin spinach garbanzo beans mushrooms and chicken B with sardines packed in Louisiana hot sauce today what we’re doing is a a quick body transformation and basically a whole lifestyle change learning how to eat so that we can enjoy.
Our food and it’s healthy for us normally what we do is cook fresh but of course what we’re trying to do is clean out the pantry so we’ve gone into our pantry uh as far back I believe as the Best Buy 2023 we incorporated into our meal today in our planner this is we got about a half a box here left so we added this to our meal and uh that is going to.
Allow us to keep basically since we’ve started this we have zero waste so we used to throw away tons and tons of food every week because we would buy it bring it home and then not use it so with the meal planner which I explained in the original video you will be able to basically cut your waist down to zero so although it sounds like this is going to.
Be a more expensive way to eat in actuality we’ve saved quite a bit of money by cutting our waist down and uh I’m off all medications and uh I don’t have to take as many supplements so let’s get into it guys so because we’re on a meal plan that is very we have to be very careful about how much we eat and exactly what quantities I weigh.
Everything out now I don’t recommend you have to weigh everything out you know you’re just trying to eat a little bit healthier and stuff but this is kind of a scientific experiment for us so everything will be waved out to the to the Graham and then uh our portions will also be weighed out to the ground we want 110 Gram now that’s a lot of.
Mushrooms because when we did our meal plan and we we we we we programmed this uh we needed to boost our B vitamins so uh we love mushrooms so that’s not a problem all right so right there at 110 G and then we are going to sauté our mushrooms until soft now normally I’m the kind of guy.
That just cranks the heat all the way up to high to till the pan smoking hot then I throw all my ingredients in but I found what does that doesn’t really work too well because you tend to overcook things and and undercook other things and stuff so what I’ll do is I’m going to keep that down around 7even to get started and I might adjust it a little.
Bit as we get going so the first thing we’re going to do is we’re going to put our olive oil in we want one tablespoon now you can either dump it into your tablespoon or you can use your count method 1001 10002 that’s about a tablespoon so I could have just dumped that straight into the pan without using the tablespoon we’re going to wait for.
That to get hot and we’re going to wait for it to actually start to smoke just a little bit before we put our onions in in there I’m going to use this handy dandy little non-c contct blueo uh thermometer here to see at what temperature the uh oil actually starts to smoke so we’re starting to see a little.
Bit of action maybe some of the moisture from when I wiped out the pan maybe I’ll have to Google how hot hey chat in the chat tell me how hot I should be cooking these what temperature in fhe for those of you in Europe who are now that I have 10 million subscribers uh by the way go ahead and like And subscribe cuz I need at least.
one all right we’re starting to get just a little bit off that 389 so I’m guessing right around 400 is where we want to go I’m going now REO Jing all right so actually you know that’s not a lot of.
Mushrooms I would have when I saw that on on paper I thought that was going to be a ton of mushrooms I think we can handle it all right so while that’s cooking follow me chat we’re going to come over here and we’re going to get our spinach ready once again going back to our handy Bandy.
Measuring we have 90 gam of spinach which which is roughly a half a cup so one handful is 50 two big handfuls 90 grams maybe a little bit too much who cares you can’t get too much spinach right yes honey I know I dropped the spinach leaf on the floor we’re not.
Supposed to tell America about that though so we got 97 grams of spinach I think the spinach police will let us get away with that what one thing that I always used to do that Gordon Ramsey taught me not to do is don’t play with your food let it cook right so once or twice flip it shift it let it get some heat on the.
Other side so just give it a little Shake give it a little flip glow it back down on the Barbie all right now we’re going to put our spinach in there now one trick we could use to get this to wilt down a little bit.
Faster just a touch of water and get it steaming a little bit better follow me chat you always want to think about timing and you want to be ready so that you don’t things don’t burn on the thing the next thing we’re going to do is add the carrots and garbanzo beans right so we need to go ahead and prep out the.
Carrots and garbanzo beans Tada magic everything’s already open and ready for you uh-oh I lost my thing all right so we need our ingredients Garbo means a half a cup or 40 G drain let’s see how close to 40 G that is that’s like 95 G this is a half a cup.
So see how measuring with weight you really want to do that weight thing because the weight is really more accurate to how much nutrition you’re getting ATB sliced two tablesp 30 G uhoh I forgot to what was it 40 + 30 is okay that’s much more than we need that was a little.
Too much but you can’t have too many carrots like guess and 60 G of carrots hey fun fact one chunk of carrot weighs three gram all right 60 G of carrots our spinach mushrooms chicken broth black seed okay so that’s all in there so sliced carrots garlic powder.
Cumin salt and pepper all right garlic salt that’s onion powder oh there it is hiding behind the pineapple all right so we want how much now we are using granulated garlic instead of garlic powder cuz that’s all we have so it says a half a teaspoon and then we want.
Cumin and half a teaspoon the other thing I don’t recommend is if you’re not familiar with these spices don’t deviate from the recipe until you’ve tried it one time at least all right next thing is salt and pepper so I I think we’re going to go with about a half a teaspoon of.
salt and a half teaspoon of pepper now if you pay attention as you’re weighing this out you can then sprinkle it in all right so we’re going to come over here we’re going to add all that in Stir It.
Up I think we’ve moved past the point of stirring and now I’m just playing with it all right we’re going to let that go for 3 minutes 45 48 all right well at 3 minutes that means we have 3 minutes to get to the next level and then we’re going to incorporate our coconut milk and chicken broth oh by the way on your coconut milk.
When you open it up don’t freak out if it’s uh looking weird just give it a stir and bring all the contents up from the bottom all right so we’re going to use a half a cup which is 120 m which basically I have found oops works out to 120.
G then the chicken broth is 60 ml all right right at 60 M there next thing we’re going to do let’s we’ll wait for our three minutes we still have one more minute to go when does the sardines go I think the Sardine should be in there now all right well winging it.
coconut milk and sardines two things that you would not have taught me eating last month the sardines are for added Omega-3s to bring our omega3 to Omega 6 into line so um all right so now we’ve got five minutes to get to the next level.
157 so that brought it way down that’ll give us time to let it simmer get all those nice flavors going meanwhile follow me chat we’re going to get our pork out of the fridge 6 o Perfect all right so we’ll put the rest.
Of that back in the fridge and that’ll be on our next meal all right the fun part Chop Chop make sure you keep your fingers out of the ways guys you don’t want to end up adding any bits to the meal that aren’t in the recipe.
We have um two more minutes to go so I guess we’ll sing a little song or not so we want to get our flax seeds which is going to be a tablespoon of flax seeds so if you guys do make this meal go ahead and give me some some comments in the uh in the comments about whether or not you thought the uh sardines were.
Like over the top CU I’m I’m a little worried about the sardines but um everything else looks like it’s going to work together really really good so we are putting in one tablespoon of flax seeds basically we will leave that right there let’s see how much a tablespoon of flax seeds weighs it weighs.
9.3 G so 10 G we can say almost exactly 10 gram you want to get that all Juiced up give that fork some new life get some good flavors into it all right I think we’re going to turn this down a little bit I think cooking a little faster than I want to.
Cook there we go get her down from a boil to a more of a simmer at this point we’re done cooking everything all right we’re going to let that go for uh 3 to 4 minutes and then we’re going to add our flax seeds in now too now I guess it says don’t add the flax seeds in it too early and I’m assuming that’s because you don’t want.
To overcook the flax seeds you just want to incorporate them into the fish without actually turning them to Mush so don’t just throw the flaxes in there in the very beginning all right 53 so at 58 we are no 57 we will be done with the magic of Television here.
We are 5 minutes later and we’re going to Plate up approximately 380 G each oh that bowl weighs 26 gram more than the other Bowl that’s good 300 G each just a spritz of lemon on there just a little.
bit all right that’s it for the meal let’s go see what it tastes like he we don’t have a tripod to hold the camera so you don’t get to eat us watch this time but maybe later when we get more sophisticated we’ll we’ll let you.
Uh come and play in our soundbox we’ll let you know all right guys enjoy what did you say mama too much chilies too many chilies in there all right well I like it actually I just took a bite and um yes you definitely taste the sardines but they’re not overpowering and I believe.
The chili and the lemon really cut that down so give it a try if you’re a little worried about eating this guys make sure you uh give it a go one thing that we’ve learned is the more of this food you eat.
