Recipe Wednesday: Meet Danielle!

June 13, 2012

GooooooOOOOOOOooOOOOoooOOOOod Wednesday Morning My Beautiful Beloved Readers!!!

I’m UP and ready to attack the day! Are you?! … If not, get that BOOTY MOVIN’ (if only for a quick 15-20 minute burst). Exercise is an amazing way to way to wake up your mind and body – it generates blood circulation, release those happy endorphins and overall gets you feeling pretty dang amazing! As soon as I call a wrap on this post, I’m going to walk the talk and hit the gym for  a quick 20 minute cardio jaunt then strengthen and lengthen these buns in my weekly Pilates session with Howie. Hollllaaaaaaaah!

Woop! That’s what I’m talkin’ about!

I’m SUPER JAMMED to introduce y’all to this week’s Daily Dubie Reader Debut!

heartMeet: Danielle F.heart

heartDescribe yourself in a nutshell: I ‘m a woman who loves her family. I believe in living life positively and healthy to the best of my ability. I enjoy being in the kitchen, whilst talking about my day with my husband while I cook him dinner. In fact, it’s one of our “marriage rituals”. When he comes home at night, we don’t turn on TV or computer. He sits with me in the kitchen while I cook dinner and we discuss our day. Then after dinner, technology is allowed. The food I feed him is one of my expressions of love. We are not dieters, but love eating healthy delicious food!

heartWhat is your favorite dish to cook right now? One of my favorite healthy dishes to cook right now would be herb-marinated grilled loin of pork with Parmesan roasted asparagus.

heartHow do you keep things healthy in the kitchen? Keeping things healthy in the kitchen is simple. We don’t keep snack foods that come in packages in the house. (i.e. chips, cookies, carb-loading things) We stick to string cheese, yogurt, nuts, and fruit for snacks. We splurge on food as well. I will spend more on a better quality piece of meat or fish. We ladies love to splurge on what we put on the outside of our body (clothes, handbag), however, I also like to splurge on what we put INSIDE our bodies. It makes a difference!

heartWhat’s your favorite indulgence? If I had to pick just one favorite indulgence it would be CHOCOLATE. I’m a chocoholic, I admit it. But hey, when living healthy, why not “choco” it up once in awhile? Key word= moderation. 🙂

heartWhat are you going to make for us today?

Grilled Herb-Marinated Roasted Pork Loin & Parmesan Roasted Asparagus

First, the pork!

(Both recipes yield 6 servings)

Grilled herb-marinated roast loin of pork


1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2  tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3  pork tenderloins (about 1 pound each)
Freshly ground black pepper


Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the grill to medium-high heat.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. When the grill is hot, place the loin on grill and grill on each side for at least 10-12 minutes. Take a meat thermometer and place it in the center. The pork loin is done when it registers at 137 degrees. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Parmesan Roasted Asparagus


2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving


Preheat oven to 400 degrees.

If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15-20 minutes, until tender. Turn the heat off but leave asparagus in oven and sprinkle with the Parmesan. Toss together with tongs, and serve with lemon wedges.

MMMmMMMMmmmmMMMm good! My mouth is watering for this meal at 8:18 a.m.! Bananas! …Thank you for sharing your incredible recipes with us, Danielle! Kitchen de Constantiner is going to be roasting some pork tenderloin and asparagus VERY soon!

 Daily Dubie Tip: Look for ORGANIC (Grass-fed, free-range) Pork and ORGANIC ASPARAGUS. These labels ensure that you’re buying (and eating) the highest, cleanest quality products – free of harmful chemicals, antibiotics, hormones etc. 

That’s a wrap on Recipe Wednesday, Lovers!




P.S.: Interested in sharing YOUR favorite healthy recipe?!?! Holler at your girl! and you’re guaranteed to be featured! yes

P.S.S.: JUNE’S NEWSLETTER is coming TOMORROW!!! I reveal her new look, talk slim-belly tips AND give y’all exclusive NEW special offers available this Summer! yes Hollah! Click HERE to sign your booty, your Mama’s booty, and your friends’ booties UP!

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