The Doctor's Order

From The Classroom to The Kitchen

in Lean Meats· meal prep· The Doctors Orders Leave a Comment

Doctor’s Orders Ribs

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Doctors Orders Baby Backs
These ribs are sweet, tangy and hot enough just in time for the summer
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Cook Time
5 hr
Cook Time
5 hr
Ingredients
  1. 2 Racks of Baby Back Ribs
  2. 1 Package of Hickory Rib Rub
  3. 2 Tablespoons of Honey Dijon Mustard
  4. A grill
  5. A meat thermometer
  6. tongs
  7. rib rack (optional)
Instructions
  1. Preheat grill to 225 degrees
  2. 1. RINSE ribs in cold water to remove any film that may have been present in packaging
  3. 2. SKIM & TRIM: Remove the tough layer of skin on the underneath the ribs. You can find this layer of skin on the bone side of the ribs. remove with a butter knife. TRIM the excess fat off the sides a
  4. 3. Combine 2 tablespoons of DRY RIB RUB on each side with 1 tablespoon of honey dijon mustard and coat each side
  5. 4. Let marinate for 1 hour and place on grill for 4-5 hours. place over indirect heat and smoke until internal temperature is 225 deress
  6. 5. ENJOY!!!
The Doctor's Order http://www.thedoctorsorder.com/

I’m just gonna leave this recipe right here. Everything in moderation though. Pork is high in fat. Keep your portions and share the love.

in meal prep· Vegan Leave a Comment

Peanut Sesame Zoodles with Crispy Tofu

Pasta is hearty, wonderful, and often gives you that feeling of content. Pasta is also packed with carbohydrates that can increase your blood sugars and pack on some weight. Zucchini noodles, aka Zoodles, are a great alternative that give you the pasta taste without the pasta regret. Check out this quick and easy prescription below for a great meal prep recipe. 

Peanut Sesame Zoodles with Crispy Tofu
Serves 4
Quick and easy vegan zoodles recipe full of flavor and nutrition
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Peanut Sesame Sauce
  1. 1/2 cup peanut butter
  2. 1/3 cup sesame oil
  3. 1/3 cup light low sodium soy sauce
  4. 1/4 cup rice vinegar
  5. 2 tablespoons sugar
  6. 1 clove garlic, minced
  7. 1 knob of fresh ginger, peeled and grated
  8. 12 ounces extra firm tofu
  9. 1 cup corn starch
  10. 2 zucchini
Instructions
  1. Toss the sauce ingredients in the food processor until blended and smooth. Set Aside.
  2. Remove Tofu from package and liquid. Place on paper-towel and place heavy item on top to press excess moisture out of the tofu. This should take 5-10 mins.
  3. Once moisture is removed, cut into bite sized pieces.
  4. Toss Tofu pieces with cornstarch
  5. Heat a tiny bit of oil in a nonstick pan. Add the tofu and stir fry until golden brown.
  6. Add about 1/2 cup sauce and simmer until the sauce starts to evaporate
  7. gently flip the tofu so all parts are covered
  8. Spiralize your zucchini and toss with about 1/4 cup sauce per serving.
  9. Top with tofu and serve immediately.
The Doctor's Order http://www.thedoctorsorder.com/

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