Cooked white rice, or cauliflower rice, for serving
Sliced green onion,for garnish
In a medium frying pan heat the avocado oil (for the sauce) on medium heat. Add in the ginger and cook until fragrant, about 30 seconds. Turn up the heat to medium high and add in the pineapple juice, hot sauces and soy sauce. Bring to a boil.
Boil, stirring constantly, until the sauce thickens and starts to reduce, about 2-3 minutes. Turn down the heat to medium/low add corn starch mixture, and cook an additional 1 minute, until the sauce begins to become shiny. Transfer to a medium bowl and cover to thicken and keep warm while you make the chicken. *
Heat 1 Tbsp of the avocado oil or olive oil on medium high heat in a large frying pan. Add chicken until cooked through (salt and pepper to taste)
Add the cooked chicken into the sauce, along with the pineapple tidbits and toss to evenly coat.
Serve over cauliflower rice (or rice,) and garnish with green onion and sesame seeds.
Family friendly paleo and whole30 Korean beef bowl that is ready in 30 minutes.
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
1 shallot, diced
2 inches fresh ginger, peeled and grated
1 tablespoon toasted sesame oil
2 lbs grass-fed ground beef
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 cup coconut aminos
2 tbsp fish sauce
4 cups cauliflower rice
6 cups greens of choice (chopped romaine, arugula, spinach)
1/4 cup mayo
1tbsp hot sauce
start by preparing rice to have it ready. Wait until the beef is almost done as it only takes a few minutes to cook.
Dice shallot and grate ginger to have it ready
Heat a large skillet over medium-high heat and add sesame oil. Once hot, add in ground beef. Break the beef up into small bits.
Add the shallot, ginger, red pepper, garlic powder, onion powder and salt and mix with the beef. Continue cooking, stirring occasionally, until the meat is browned and developing some crispy bits, about 8 minutes.
Add the coconut aminos and fish sauce and cook for another 3-4 minutes.
If you are making the optional sauce, mix the mayo and hot sauce in a small bowl.
Serve beef in a bowl over a bed of greens with rice or cauliflower rice. Top with optional sauce and enjoy.
This Brown Sugar Dijon Pork Loin is a great family dinner that can be dished out and served throughout the week.
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
1 1/2 lb port tenderloin
1 tbsp olive oil
2 tbsp French’s Dijon Mustard
1/4 cup brown sugar
salt and pepper to taste
Brown Sugar Dijon Dipping Sauce
2 tbsp French’s Dijon Mustard
1 to 2 tsp brown sugar
Preheat oven to 400F. Season the pork tenderloin with salt and pepper on both sides.
Heat olive oil in a skillet over medium heat. Add port tenderloin and brown about four minutes per side. Remove from heat
Place pork tenderloin in an oven proof pan. Brush the entire pork tenderloin with French’s Dijon Mustard. Then sprinkle the pork tenderloin with brown sugar all over and press gently with your fingers to make it absorb it in.
Back, uncovered for 30 to 40 minutes, or until port tenderloin is cooked. Remove from oven and let sit for 10 minutes before slicing.
Slice and serve with a brown sugar dijon dipping sauce if desired. To make the dipping sauce, mix together the dijon mustard and brown sugar.
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