This month, I'm featuring really quick recipes for the person on the go. Active time is usually just a few minutes. I make use of pre-bagged veggie mixes like you might find at Trader Joe's. Remember, if you have more time, using fresh, local vegetables is always preferable!

Mexican Spiced Pork

Active time: 3-4 minutes
Marination time: 12 hours
Cooking time: 1 hour

• 1 1/2 lb pork, diced
• 3 cups water
• 1/2 of a Mexican spice blend packet, such as Los Chileros

Pre-made spice blends can really save you time. A variety of Mexican seasoning packets can be found in most markets. The blend I used here contained chiles, garlic, onion, salt and oregano. This simple recipe is adapted from a suggestion on the spice packet. You can always season your pork with spices you have on hand. Use a lot; I used 2 oz of spice for this!

Add the water and the spices to a large casserole dish. Mix well. Dice the pork and add to the dish. Mix and cover. Marinate by refrigerating for 12 hours.

Bake uncovered for 1 hour at 350 degrees. Serve alone, or over roasted yams.

Nutritional info: 4 servings at 40g prot, 7.5g fat.


Quick Kale & Tahini

Time: 4 minutes

• 1 bag chopped kale (Trader Joe's, or chop 1 bunch fresh kale)
• 3 Tbsp tahini
• juice of 1/2 lemon

Add the kale plus 1/2 cup of water to your pressure cooker. Bring to pressure, then reduce the heat to medium and cook for 2 minutes. (If you don't have a pressure cooker, steam the kale until it begins to soften.)

Drain the water (I save and drink it for the nutrients), put the kale into a bowl and add the tahini and lemon juice. Mix thoroughly. You can serve this warm or chill it first.

Nutritional info: 4 servings at 7g carb, 7g prot, 21g fat.




Fusion Fajitas

In Portland, Oregon, where I live, there is a phenomenon where there are little clusters of food carts all over town. Some of these carts serve traditional fare, but there is also a growing segment of them that feature unusual fusion recipes. Inspired by this, I've been mixing things up by experimenting with some unusual combinations. Here is an Indian spiced fajita recipe.

Time: 20 minutes

• 1 Tbsp coconut oil, lard or tallow
• 1 1/2lb chicken breast, cut into strips
• 3/4 cup onion, diced (buy pre-diced to save time)
• 1 bag frozen fire roasted peppers (Trader Joe's)
• 1 Tbsp curry powder
• 1/2 tsp dill seed
• 1/4 tsp cumin
• 1/4 tsp red pepper flakes
• garlic powder, ginger, and sea salt to taste

Heat the oil in a large skillet. Add the chicken and onion; cook for about five minutes until they are browned on all sides. Add the spices and frozen peppers. Sauté, stirring often for about 10 more minutes.

Serve as is, or over lettuce leaves.

Nutritional info: 3 servings at 12g carb, 56g prot, 12g fat.


Carrot & Blackberry Slaw

Here is a simple slaw using fresh blackberries. I like to pair this with some protein and use it as a post workout meal after a workout with a low glycogen demand. The molasses add flavor, plus it's a rich source of manganese and magnesium.

Time: 3 minutes

• 1/2 bag of shredded carrots (or ~2 cups if you shred your own)
• 3/4 cup blackberries
• 2 tsp molasses
• 2 tsp balsamic vinegar
• sea salt

Add all of the ingredients to a bowl. Mix well.

Nutritional info: 1 serving at 31g carb.




Easy Coleslaw (No Mayo)

In this recipe, I've used a bag of pre-shredded cabbage to save time. You can always use fresh veggies and shred them yourself if you have the time. If using a food processor, it will only take you a couple of minutes more.

Time: 3 minutes

• 12oz bag shredded cabbage
• 2 Tbsp apple cider vinegar
• 1 Tbsp olive oil
• 1-2 tsp toasted sesame oil
• sea salt to taste

Empty the cabbage into a bowl, add the vinegar and spices. Mix well and serve.

You can easily tweak this recipe to very different effect. Try adding tamari sauce and sliced almonds instead of the vinegar, or add a diced jalapeno and a dash of cumin. Red onion and just a bit of honey is a third option. Also, I sometimes add seafood to this base recipe for a complete meal. Experiment and enjoy!

Nutritional info: 2 servings at 7g carb, ~10g fat.