Hauser Diet Pork Recipes

    • WHAT YOU’LL NEED:

      2 cups split peas, washed
      2 bay leaves
      2 quarts water
      1 ham bone or chopped ham
      ¼ cup fresh parsley, chopped
      1 cup chopped celery
      ½ tsp. crushed oregano
      ½ tsp. basil
      1 medium onion, diced
      1 cup chopped carrots (usually 2 or 3 carrots)
      ½ teaspoon salt (we like to use Kosher or Sea Salt)
      2 cloves garlic, minced
      Pinch of cayenne or black pepper

      WHAT TO DO:

      1. Combine all ingredients in a large stock pot on top of the stove. You can also do this in a crock pot, but it will need to cook longer. Bring to a boil. Reduce heat, cover and simmer for at least one hour or until split peas are cooked through. Remove ham bone and bay leaves before serving.
      ** We like to use a handheld immersion blender to make my soup really smooth. You can pour the soup into your regular blender to smoothen as well. Be sure to vent the top of the blender if you pour hot soup into it to prevent an explosion!
      ** If your ham bone has a lot of meat on it, remove it and cut the remaining meat off of the bone and add to soup. OR just add chopped ham as desired.
    • This recipe comes to us from a big fan of the Hauser Diet who herself is a phenomenal cook! Thanks for sharing this with us, Sonnet!

      WHAT YOU’LL NEED:

      1 pork roast (usually about 2 pounds)
      1 Tbp chili powder
      1 tsp cumin
      1 tsp dried cilantro
      1 tsp garlic powder
      1 Tbsp minced onion
      1/2 tsp dry mustard
      1/2 tsp cayenne pepper
      salt and pepper to taste
      1 14.5 ounce can of Red Gold spicy diced tomatoes

      WHAT TO DO:

      1. Trim excess fat from a boneless pork roast.
      2. Rub with a combination of chili powder, cumin, dried cilantro, garlic powder, minced onion, dry mustard, cayenne, salt and pepper.
      3. Sear roast on all sides on a hot pan, then put in a crock pot on high for 6 hrs with a can of undrained Red Gold spicy diced tomatoes.
      4. Shred and serve on warmed corn tortillas with cheese and a side of “Hauser Diet” Mexican rice.

      TEST KITCHEN TIP:

      Sonnet says that she typically doesn’t measure her spices, nor do we at Hauserdiet.com – so the above are approximations for those of you who would like actual measurements. Make sure you taste – and feel free to tweak to fit your taste buds!

      TIPS FOR YOUR TYPE:

      This recipe is great for Bears, Otters, and Lions. Monkeys can have it but in smaller quantities (meat) – or Monkeys could add some sauteed veggies – like tri-pepper mix and onion.

    • My mom was the one who taught me the importance of eating a healthy diet using fresh foods. She also taught me the skill of meal planning and what to have on hand in your kitchen in order to ensure that the family would be able to follow a healthy diet plan throughout the whole week. This was especially good to learn because it not only helped me observe home cooking of healthy meals, but also how to budget and make the most out of your food dollar. My mom would try new styles of cooking that I enjoyed helping her with – and back in the 70’s that was not something that was typical of the standard American household. This sweet and sour pork is an all-time favorite that I rely on as a regular! It is a great way to get your family to eat veggies too!

      WHAT YOU’LL NEED:

      2-3 thick cut organic pork loin chops
      Corn starch for coating
      1 cup fresh broccoli, cut into bite-sized pieces
      1 cup carrots, cut into thin coin-sized pieces
      1 cup snow peas
      1/2 medium onion, cut into strips
      4 white mushrooms, sliced
      1/2 cup cherry tomatoes
      1 cup pineapple chunks, reserve juice
      1/4 cup soy sauce or liquid aminos
      1/3 cup vinegar (we like apple cider or rice wine, but white is also fine)
      1/3 cup sugar or honey
      1 cup water
      1 Tbsp corn starch
      Salt/pepper
      High heat oil such as sunflower, coconut, or canola (coconut oil gives a nice flavor)
      Whole grain rice (we like Lundberg Country Wild Rice)

      WHAT TO DO:

      1. Place rice in rice cooker with water.
      2. Cut pork into bite-sized chunks. Toss in a bowl with corn starch to coat.
      3. Cut all of your veggies into bite-sized pieces and have them ready.
      4. Mix soy sauce, vinegar, sugar, water, and corn starch together in a small sauce pan and heat over medium high heat until mixture starts to thicken. Adjust liquid/starch/sweetness if needed. Remove from heat and set aside.
      5. Heat about 1-2 Tbsp of oil in a wok or large saucepan. When oil is hot (drop of water sizzles), add meat and cook until just done, turning with a wooden spoon.
      6. Add veggies (except tomato) and toss together. Pour reserved pineapple juice into the mixture and toss again. Salt and pepper to taste. Heat covered for about 1-2 minutes, tossing occasionally, watching to not overcook. Remove from heat.
      7. Pour sauce over entire mixture and stir to coat evenly. Fold in pineapple and cherry tomatoes. Garnish with shredded coconut, chopped nuts, fresh cilantro, craisins – or whatever you have on hand. Serve with rice. This recipe serves four or provides nice lunch leftovers!

      TEST KITCHEN TIP:

      This recipe can easily be made with tofu, chicken, beef, or shrimp – whatever you have on hand – or even just with veggies! Having a lot of different vegetables on hand is key to being able to throw this dish together at any time. It is a great way to use up small amounts of veggies that you have leftover (IE like a half of a pepper or a ¼ of an onion etc.). The beauty of stir-fry dishes is that you can put whatever you want into them!

      TIP FOR YOUR TYPE:

      This is a great meal that can be tweaked to fit into a healthy diet plan for all of the Hauser Diet Types. Giraffes go completely vegetarian, where Lions/Otters focus more on the protein source!

    • WHAT YOU’LL NEED:

      5 pounds pork roast, boneless
      4 large garlic cloves, quartered
      1 teaspoon salt, Kosher preferred
      1 teaspoon ground thyme or 3 teaspoons fresh thyme
      1 teaspoon fresh parsley, chopped
      1/2 teaspoon sage
      1/2 teaspoon ground cloves
      1 teaspoon grated lemon rind
      1/2 cup water
      ½ cup red wine
      3 tablespoons cornstarch, optional (makes for a thicker sauce)
      3 tablespoons water, optional

      WHAT TO DO:

      1. Cut 16 small slits into pork roast and insert garlic pieces.
      2. Combine salt, thyme, sage, parsley, cloves and lemon rind in a small bowl. Rub the mixture into roast.
      3. Pour ½ cup water and ½ cup red wine into Crock Pot. Add the roast.
      4. Cook on LOW for 9 – 10 hours. Serve with your favorite veggies and rice as your diet allows! Serves about 8.
    • WHAT YOU’LL NEED:

      1 lb boneless pork tenderloin (or could use several chicken breasts)
      pinch of salt pinch ground black pepper
      1 T. olive oil
      1/2 cup mango chutney
      1/4 cup orange juice
      1 t. grated fresh gingerroot
      1/4 t. all-spice
      dash of hot sauce – optional

      WHAT TO DO:

      1. Cut pork crosswise into 1-inch thick slices. Season with salt and pepper.
      2. Heat oil in large skillet over medium-high heat. Add pork, cook quickly on both sides until browned.
      3. Combine chutney, orange juice, ginger, all-spice and hot sauce (optional) in small bowl, pour over pork. Reduce heat to low. Stir occasionally, for 4-6 minutes, until pork tests done. Remove pork from skillet.
      4. Increase heat to medium-high. Cook, stirring frequently for 2-3 minutes or until slightly thickened. Pour sauce over pork before serving. Makes 4 servings.
    • WHAT YOU’LL NEED:

      2 teaspoons cumin seeds
      1/2 teaspoon whole black peppercorns
      4 cloves garlic, chopped
      2 teaspoons salt
      1 teaspoon dried oregano
      1/3 cup orange juice
      1/3 cup dry sherry
      3 tablespoons fresh lemon juice
      3 tablespoons fresh lime juice
      2 tablespoons olive oil
      4 pounds pork shoulder, trimmed and tied

      WHAT TO DO:

      1. Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
      2. Combine spices with garlic, salt, and oregano in a small bowl. Stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
      3. Pour citrus marinade over meat and seal. Refrigerate for 12 to 24 hours.
      4. Preheat the oven to 325 degrees F (165 degrees C).
      5. Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board and let rest for 15 minutes. Carve, and serve.
    • This recipe is from one of Hauserdiet.com’s biggest fans. She has had great success on her Hauser Diet and is also a phenomenal chef! Thank you for passing on this recipe, Leslie!

      WHAT YOU’LL NEED:

      1 pork tenderloin (typically 1-2 pounds)
      1/2 to 2/3 cup ketchup
      2 Tbsp red wine vinegar
      1 Tbsp soy sauce
      2 Tbsp brown sugar
      1 Tbsp molasses
      2 tsp garlic powder
      1 Tbsp chili powder
      1 tsp cumin
      Salt and pepper to taste
      2 carrots, chopped
      1 sweet onion, diced

      WHAT TO DO:

      1. Place pork tenderloin in slow cooker on low.
      2. Mix ketchup, red wine vinegar, soy sauce, chili flakes, brown sugar, molasses, garlic powder, chili powder, cumin, salt and pepper together. Pour over meat in the slow cooker.
      3. Add chopped sweet onion and carrots and cook for 8 hours in the slow cooker.
      4. Remove the meat and fork-shred. Pour sauce into a pan and reduce down the liquid. Mix meat back into sauce.
      5. Serve on rolls for BBQ pork sandwiches.

      TEST KITCHEN TIP:

      Amounts have been approximated in this recipe, so feel free to tweak the amounts based on your taste preferences.

    • WHAT YOU’LL NEED:

      2 cups milk (soy milk for casein free)
      3 ½ TBSP butter, separated (soy butter for casein free)
      5 TBSP flour (we like to use a mixture of brown rice and quinoa flour)
      1 TBSP fresh tarragon (optional)
      ¼ lb. ham, cooked and cubed (We like organic best)
      ½ tsp salt and pepper
      1 ¼ cup shelled peas
      ½ cup freshly grated parmesan cheese (optional)

      WHAT TO DO:

      1. Warm milk over low-medium heat. Once slightly warm, remove from heat and set aside.
      2. In a large sauce pan melt 2 ½ TBSP butter while vigorously stirring with flour. When butter is melted and mixed with flour, begin gradually adding the warm milk. Stir constantly, until thickened. Add in tarragon, ham, salt, pepper, and peas. Cook for a few minutes.
      3. Use 1 TBSP butter to grease the bottom of baking dish.
      4. Pour ham in baking dish. Sprinkle with cheese (optional). Broil, uncovered, for 3-5 minutes. Remove from broiler and serve!
    • It’s summer time and time for grilling! If you have never tried a pork tenderloin on the grill – you should! fast, easy, and delicious!

      Here’s a recipe I made last night and boy, was it good! Thought about drinking the marinade…but I refrained…Adobo seasoning is typically used in Filipino or Mexican dishes – it is a combination of garlic, oregano, onion, cumin, red pepper, peppercorns, and salt. My friend Marylou introduced me to this when she made Chicken Adobo for me one time many years ago…but that’s another story…

      WHAT YOU’LL NEED:

      Pork tenderloin, I used 2 1-pound tenderloins
      Salt/pepper
      Adobo seasoning from Penzeys.com
      2 Tbsp Liquid aminos or soy sauce
      1/4 cup extra virgin olive oil
      1 heaping Tbsp honey
      3 heaping Tbsps stone ground mustard (mine had green chilis in it)
      2 heaping Tbsp organic mixed berry jam
      2 heaping Tbsp organic orange marmalade
      1/4 cup orange juice

      WHAT TO DO:

      1. Salt and pepper the pork tenderloins. Sprinkle generously with Adobo seasoning on all sides.
      2. Mix soy sauce, EVOO, and honey together in a small bowl. Place meat in a baking dish, drizzle over prepared meat.
      3. Cover and refrigerate for at least 2 hours.
      4. Remove meat from refrigerator and allow to come to room temp. Place meat on a cutting board and pour marinade into a small sauce pan.
      5. Heat sauce pan with marinade, stir in jams until dissolved, add orange juice.
      6. In a larger pan, heat some EVOO and sear all sides of the pork tenderloin until brown on all sides.
      7. Return meat to baking dish and pour heated marinade over meat and grill at 400 degrees OR bake in a 400 degree oven for 30 minutes or until just done. Do not overcook. Let meat rest 10 minutes on cutting board before carving.
      8. To serve, thinly slice pork tenderloin and serve with marinade over homemade mashed potatoes and your favorite roasted veggies. Serves 4-6 people.
      ** I don’t measure when I cook, so please feel free to adjust this recipe as needed. ENJOY!

      TIPS FOR YOUR TYPE:

      This recipe is great for Bears, where the Lions should eliminate the jam in the recipe and the Otters cut it in half. Monkeys can have this recipe every once in a while, but should choose lean cuts of meat. Giraffes could make the sauce recipe and use it for fish or tofu.

    • WHAT YOU’LL NEED:

      1 yellow bell pepper, diced
      1/8 cup onion, diced
      2 cloves garlic, sliced
      2 TBSP fresh parsley, chopped fine
      2 TBSP fresh basil, chopped fine
      5 pieces of bacon, cooked and crumbled
      3 tomatoes, diced
      4 oz fresh mozzarella, diced
      6 TBSP olive oil, divided
      Salt and pepper
      1 loaf of French bread, sliced into 1 inch thick pieces

      WHAT TO DO:

      1. Heat 1 TBSP oil in skillet. Add garlic for 30 seconds until becomes fragrant. Add onion and bell pepper. Heat on medium-high for a few minutes until softened. Remove from heat and place in mixing bowl.
      2. Add parsley, basil, bacon, mozzarella, and tomatoes to mixing bowl. Drizzle 2 TBSP olive oil, add salt and pepper to taste, and mix. Refrigerate while you prepare the toast.
      3. Brush one side of each piece of bread with a touch of olive oil. Toast. You can heat in a 350 degree oven on a baking sheet for a few minutes to warm/toast. But I find the toaster oven works best for this.
      4. Once bread is warmed/toasted, top with a scoop of the tomato mixture, arrange on a plate, and serve.

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