Pork & Lamb
Thai Green Curry Pork
3-4 lean pork chops, sliced
1 head broccoli, chopped
1 pint mushrooms, sliced
1 tsp garlic, chopped
1 inch piece ginger, minced
2 tbsp green onion
1/2 tsp salt
1 tsp green curry paste
2 tbsp coconut oil
Fry up pork in coconut oil. Add mushrooms, garlic, and ginger. Stir for about 5 minutes. Add remaining ingredients. Cook for about 10 minutes until broccoli is cooked through. Serve.
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Pork Chops with Roasted Cabbage
Grill pork chops with favourite seasoning. See roasted cabbage recipe here.
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Vietnamese Salad
4 pork chops, sliced
1/2 cup bean sprouts
1/2 cup lettuce, sliced
1/2 cup carrots, grated
1/2 cup cucumbers, sliced
Saute pork in a pan with salt and Chinese 5 spice. Toss together sprouts, lettuce, carrots and cucumber with cooked pork. Serve with a tbsp of your favorite sauce (satay, hoisin, sriracha, etc).
Pork chops with Strawberry Salad
pork chops
handful spinach, chopped
1 cup fresh strawberries, sliced
1/4 cup cashews or almonds, chopped
1-2 tbsp of aged balsamic vinegar
1 tbsp of crumbled goat cheese
Grill pork chops with seasoning. Toss together, spinach, cashews, balsamic vinegar and goat cheese. Serve with pork chops.
Flatbread Pizza
1 egg yolk
2-3 tbsp coconut flour
1/4 tsp baking powder
1 tsp olive oil
sprinkle salt
Mix together ingredients well and form into a small ball. Using a rolling pin, roll out into a flat circle. Place flatbread on a baking sheet, top with pizza sauce, and your favorite pizza toppings - pepperoni, ham, mushrooms, onions, cheese, etc.
Bake for 15 minutes and serve.
Lamb Meatballs
1 lb lamb hamburger meat
2-3 tbsp balsamic vinegar
1 tsp rosemary
1/2 tsp salt
1/4 tsp garlic powder
dash of pepper
Mix together ingredients. Form into meatballs. Place on a heated BBQ and grill about 15-20 minutes. Serve with a roasted salad (grill potatoes, red pepper, red onion for 3o minutes. Place cherry tomatoes on grill for 5 minutes. Remove and toss together vegetables in a bowl with some chopped chives, chopped spinach, balsamic vinegar and crumbled goat cheese.)
Pork with Satay Sauce on Cauliflower Rice
3-4 pork chops, sliced
1 tbsp Chinese 5 spice
1/2 tsp turmeric
1/2 tsp ginger
1/2 tsp garlic powder
1/2 tsp salt
1 tbsp almond butter
1 can coconut milk
1 tsp apple cider vinegar
1 pint mushrooms, sliced
2 cups cauliflower rice
1 cup kale, chopped
1 tbsp chives or green onion
cilantro to garnish
In one pan add pork, olive oil, and mushrooms. Stir until meat begins to turn white but is still pink. Add 5 spice, turmeric, ginger, garlic powder, salt and stir until meat is cooked. Add coconut milk, vinegar, and almond butter. On med high heat cook until it turns into a thick sauce...about 10-15 minutes.
While the meat is cooking in another pan add cauliflower, olive oil, kale, chives, salt to taste and cook for about 10 minutes.
Serve with cilantro to garnish.
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Pizza Casserole
15 slices pepperoni, chopped
3-4 mushrooms, chopped
1 tbsp onion, chopped
3-4 olives, chopped
2-3 cauliflower florets, chopped
1/4 cup cabbage sliced
1 tbsp pizza sauce
1/2 cup cheese
Caramelize veggies with some oil in a pan for about 10 minutes. Then stir in pizza sauce and place all the ingredients in a small casserole dish. Top with cheese. Bake for 15 minutes at 350F or until cheese is melted. Serve.
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BLT with Avocado
2 slices nitrate-free bacon
lettuce
tomato slices
1/2 avocado, mashed
2 tbsp coconut flour
1 egg yolk
1 tsp olive oil
Make the flatbread by mixing together the egg yolk and the coconut flour with olive oil. Form into a small ball. Using a rolling pin, roll out dough flat. Cook in a small pan like a pancake for about 2 minutes each side. Set aside. Fry up the bacon. Slice the flatbread in half. On one half layer the avocado, bacon, lettuce, and tomato. Use the other half flatbread to top and make a sandwich. Serve.
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Smoked sausage with cabbage
3-4 small sausages, cooked and sliced (my favorite is Greenfield) or chicken apple sausage
1/2 red onion, sliced
1 pint of mushrooms, sliced
2-3 cloves garlic, minced
sour kraut or fresh cabbage
Fry up sausage, onion, and mushrooms in olive oil. If using fresh cabbage add in as well. Serve on sour kraut. Top with sour cream.
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Ribs
In a roaster add water and place back ribs in. Sprinkle with favorite seasonings. Cover and back for 2 hrs at 300F.
Serve with Greek or Caesar salad.
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Cinnamon Apple Pork Chops
4 pork chops
1 tbsp olive oil
1 cup sliced apples
1 cup sliced red onion
½ tsp cinnamon
salt and pepper
1/2 tsp sugar (optional)
Season pork chops with salt, pepper and ½ tsp of cinnamon. Grill or fry. Caramelize apples and onion in a pan with olive oil, about 10 minutes. Add ½ tsp cinnamon and stir through. Serve apple mixture over cooked pork chops.
Serve with cauliflower risotto. Click here for recipe.
Bacon Wrapped Hot Dog
1 nitrate-free wiener
2 slices of favourite goat cheese
1 slice bacon
Make a slit in the wiener lengthwise. Place in the slices of cheese. Wrap the slice of bacon around the wiener. Cook on the top rack of the BBQ until done. Serve with some mustard.
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Keto Corndog
1 nitrate-free wiener
2 tbsp coconut flour
1 egg yolk
1 tsp olive oil
Mix together the flour, yolk, and oil. Form into a dough and then roll into a long noodle. Wrap the dough around the wiener. Bake in the oven for 10-15 minutes at 350F. Serve with some mustard.
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Pork Chops in Creamy Mushroom Sauce
1 cup mushrooms, chopped
1/2 onion, chopped
4 cloves garlic, chopped
4 pork chops
1 can coconut milk
1/2 tsp sage
1/2 tsp cinnamon
1/2 tsp parsley
1/2 tsp sea salt
In a large pan, sear the pork chops each side about 3-4 minutes/side. Remove and set aside. Add 1 tbsp olive oil to pan and saute onion and garlic for about 5 minutes. Let the bottom of pan brown a bit. Add the remaining ingredients, stir and bring to a small boil. Add pork chops back in and let simmer, covered, for about 30 minutes on low heat. Serve with roasted cauliflower, carrots, and Brussels sprouts drizzled with truffle oil.
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Vietnamese Pork Pho
Broth:
4 boneless pork chops, thinly sliced
1/2 cup carrots, chopped
2 inch piece of ginger, peeled
1/3 red onion, chopped
1 tsp Chinese five spice
3 tsp sea salt
10 cups water
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Accompaniments:
1/2 lime cut into wedges
8 white mushrooms, sliced
1-2 cups bean sprouts
cilantro
basil leaves
5-6 green onion, sliced
1/2 cup parsnips, sliced in small pieces
Toss ginger and onion in some olive oil and broil for 5-10 minutes until they start to brown. In a large soup pot, brown the pork and the carrot until the bottom of the pot turns dark brown but not burnt. Add in the water, ginger, onion, Chinese five spice, salt. Simmer covered on medium low for 45 minutes. On a large plate, assemble the accompaniments. Add the fresh accompaniments to a soup bowl and then top off with 1-2 cups of the meat and broth. Serve with sriracha sauce or hoisin sauce.