YOUR FAVORITE FOODS
MADE HEALTHY Stay on track with these clean eating recipes inspired by popular foods. Watch Red Mountain's Culinary Chef, Jan D'Atri make our most popular recipes come to life in the videos below.
Buffalo Ranch Cauliflower
Pork Carnita Tacos
INGRED IENTS I NG R EDIENTS • 1 head cauliflower • ½ cup Frank’s Hot Sauce • ½ cup Walden Farm’s Chipotle Ranch Dressing • Salt & pepper (to taste)
DIRECTIONS 1. Toss cauliflower clean and cut into chunks. 2. Place cauliflower onto a baking sheet, spraying 0-calorie nonstick cooking spray underneath. 3. Bake at 350° F until desired roast level is reached, monitoring closely 4. Once done and cooled, toss cauliflower in Walden Farm’s Chipotle Ranch Dressing and Frank’s Hot Sauce. Place back in oven for 5-10 minutes pending preferred texture of finished product.
Jan D’Atri Red Mountain’s Culinary Chef
• 3 lbs pork tenderloin, cut into 3-inch cubes • 2 1/2 tsp chili powder • 2 tsp ground cumin • 2 tsp dried oregano • 2 tsp kosher salt
• 1/2 tsp freshly ground black pepper • 1 cup freshly squeezed lime juice • 6 garlic cloves • 1 jalapeño pepper • 1 large head red cabbage
DI REC T I ONS 1. In a cup, combine chili powder, cumin, oregano, salt and pepper. 2. Sprinkle half of the spice mixture over all sides of the pork. 3. Set an Instant Pot to the high sauté setting and spray with a little zero-calorie nonstick cooking spray. Add pork and cook, turning until very browned on all sides, or 10 to 12 minutes. 4. Pour lime juice into the Instant Pot and add garlic, jalapeño and remaining spice mixture. Set the Instant Pot to high pressure and make sure the pressure valve is in the “seal” position. Set timer to 35 minutes. Press start. 5. Meanwhile, preheat oven broiler to high and position rack at the top of the oven. 6. Cut the cabbage in half lengthwise. Peel leaves from each half, discarding the core, and wash & dry each cabbage leaf to use for the taco shells. 7. When cooking is complete, allow pressure from the Instant Pot to release naturally (about 15 minutes). Use a slotted spoon to transfer the pork to a rimmed baking sheet and shred with two forks. 8. Place pork under the broiler for 3 to 5 minutes to crisp up the edges. When done, remove, toss the pork with some of the remaining juices, then broil again for just 2 to 3 minutes. 9. Serve hot, stuffed in cabbage shells. Garnish with toppings as desired.
