Mains, RecipeFit

Stuffed Pork Fillets with Raspberries and Walnuts

Over the next year I will be delivering healthy cooking workshops across the Gold Coast as a Active and Healthy Lifestyle Ambassador.

This is very exciting and brings much pleasure in helping others changing their habits and behaviours around healthy eating.  I am certainly no wiz bang chef but simply a cook that prepares meals with love and health. What really substantiates a ‘real cook’ anyways?

An interesting article I read this week on Kitch’n sums it up beautifully why there’s no such thing as a real cook

If you are a person attempting to make something out of ingredients in front of you, you are a real cook. You might not be an experienced cook (yet), but you’re still a cook,at whatever level you’re at, with your own skills, personal taste, strengths, and weaknesses. That is most certainly real, and real enough.

One’s “realness” status isn’t about how well you cook; it’s about whether or not you cook at all, period. If your cooking can truthfully be described as neither imaginary or hypothetical; if you actually do chop, smear, and sauté ingredients together to produce edible things, then you are really cooking. Thus, you are a real cook.

Doesn’t this just make you feel all warm and fuzzy and filled with confidence?

Anyways, back on track ..  Where were we … Oh yes I will be presenting healthy cooking workshops across the Gold Coast in conjunction with Flannery’s Natural and Organic Supermarkets. See the latest City of Gold Coast Active and Healthy Program for my workshops and dates. 

To help kick things off I have created a recipe to warm your lil tums this winter.

Stuffed Pork Fillets with Raspberries and Walnuts

kg pork - Stuffed Pork Fillets with Raspberries and Walnuts


  • 500gm organic or grass fed pork fillets (no thicker than 1 cm)
  • 1/2 cup Flannerys Own Blanched Almond Meal
  • 1/4 cup Flannerys Own Shredded Coconut
  • 1/2 cup Flannerys Own Dates, finely diced (pitted prunes are great also)
  • 1 free range egg
  • Handful of chopped parsley
  • 1/2 cup Flannerys Own Apple Cider Vinegar
  • 1/2 cup broth or stock
  • 1 tsp Flannerys Own Xylitol
  • 1/2 Flannery’s Own Walnuts
  • 1/2 cup raspberries

How to Make …. {follow link for super simple directions}

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