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As I have said before, it’s tough to find high-quality, yet healthy, GFCF snacks for your family. This week’s review is of Mrs. May’s Pineapple Fruit Chips. According to the company website: “Pineapples are rich in bromelain, a group of sulfur-containing proteolytic (protein-digesting) enzymes that not only aid digestion, but can effectively reduce inflammation and swelling, and has even been used experimentally as an anti-cancer agent.” As many people who follow a GFCF diet know, it’s very important to eat natural foods that can help with digestion and/or reduce inflammation. And, here’s a product that can do both! Plus, there are only 40 calories in a serving and only 7 g of sugar (no added sugar).

mrsmayspineapplechipsMrs. May’s Pineapple Fruit Chips are one of 5 different flavors of fruit chips that the company offers. The other flavors are: Apple, Strawberry, Pear, and Mango. The only ingredient in the fruit chips is the freeze-dried fruit. There are no added nitrates or preservatives that often get put onto dried fruits. And, the package is small enough to fit in a purse or lunch bag very easily.

Mrs. May’s Pineapple Fruit Chips are tangy and just a tiny bit sweet. They have a nice crunchiness to them, but don’t taste like bland cardboard (as other brands of dried fruit often do). I’m actually not a huge fan of eating pineapple on its own because of the strong acidic flavors, but I enjoyed these chips and I would like to try their other varieties too. I think these freeze-dried fruits would also be an excellent thing to have in an emergency food kit since they can provide you with real fruit that won’t need refrigeration.

You can purchase Mrs. May’s Pineapple Fruit Chips at most grocery stores, natural food stores, and even shopping clubs like Costco.


My son suddenly declared he didn’t like pork anymore about a year ago, but since my husband and I still like to eat it, I’ve been searching for ways to covertly serve it to him.  Since he does like asian food, I thought I’d try a sweet and sour dish with pork.  It was a hit! However, we do refer to it as “Sweet & Sour Meat” at our house, as I don’t believe in lying to him.  (He hasn’t asked for specifics, so I haven’t offered up any!) This meal is a bit time-consuming the first time you make it, but goes a lot faster in repeat attempts. I tweaked a recipe from an old Betty Crocker Cookbook that I have to make this tasty treat…

GFCF Sweet & Sour Pork (Nick Rating = 8 Thumbs Up!)

2 lbs. pork chops, trimmed of fat

2 Tbsp Olive Oil

1/2 c GFCF All-Purpose Flour

1/4 c GFCF Cornstarch

1/2 c cold water

1 tsp salt

1 egg

1 can (20 oz) pineapple chunks in their own juice, drained (reserve juice)

1/2 c agave syrup

1/2 c vinegar

1 tsp salt

2 tsp gf tamari (soy) sauce

2 Tbsp gfcf cornstarch

2 Tbsp cold water

2 green peppers, cut into 3/4-inch pieces (or, 1 pepper and 2 carrots, cut diagonally into thin slices)

pork preparation

Heat oven to 200 degrees. Trim excess fat from pork; cut pork into 3/4-inch pieces. Beat flour, 1/4 c cornstarch, 1/2 c cold water, 1 tsp salt, and the egg with a hand beater until smooth. Stir pork into batter until well coated. Heat oil in skillet. Add pork pieces, one at a time to oil. Fry about 15-20 pieces at a time, turning 2-3 times, until golden brown, about 5 minutes; drain and keep warm in oven.

pork frying in pan

Add enough water to reserved pineapple juice to measure 1 cup. Heat pineapple juice mixture, agave syrup, vinegar, 1 tsp salt, soy sauce, and carrots (if using) in saucepan; reduce heat. Cover and simmer until carrots are crisp-tender, about 6 minutes. If not using carrots, just heat juice mixture until boiling.

Mix 2 Tbsp cornstarch and 2 Tbsp cold water; stir into pineapple juice mixture. Add pork, pineapple and green pepper. Heat to boiling, stirring constantly. Boil and stir one minute. Serve with brown rice. Serves 8.

sweet and sour pork

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