Days 10 & 11 and #Whole30 Pork Stir Fry (Low Carb and Paleo)

pork stir fry_8089_blog

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One of my favorite things to do when I’m on a Whole30 is to try new things.  I try and pick up a new veggie or some other ingredient that I haven’t tried before.  For months I’ve seen fish sauce online or in the grocery store and looked at it like it was an alien.  What dish would I use fish sauce in?  Well, I decided to throw caution to the wind, after some nudging from Nom Nom Paleo’s blog, and give fish sauce a try. Now most of the fish sauce brands have sugar in them….bummer…definitely not Whole30 approved.  One day I found it…the infamous, Red Boat Fish Sauce.  There it was in all of its sugar free and Whole30 approved glory.  Once I got it home I was still skeptical to try it so I thought I’d play it safe and add it to a stir fry. Just so you know, the stuff smells bad, but get over that part and toss it into the stir fry.  It is so delicious! It is the perfect pairing with the slight sweetness of the coconut aminos.

Have you tried (or will you try) fish sauce? I’d love to hear about it in the comments below. :)

Day 10 Meals:
Breakfast: Sausage (made with ground chicken) and broccoli
Lunch:  Roasted Chicken and cauliflower
Dinner:  Pork Stir Fry (recipe below)

Day 11 Meals:
Breakfast: Sausage (made with ground chicken) and broccoli
Lunch:  Leftover Pork Stir Fry (recipe below)
Dinner: Hamburgers (lettuce wrapped) with roasted butternut squash

My meal plan for the week is the following (Breakfast will usually consist of leftovers or sausage with veggies and Lunch will definitely be leftovers):

Day 8:
Dinner
Day 9:
Dinner
Leftovers (I have class this night)
Day 10:
Dinner
Pork Stir Fry (recipe below)
Day11:
Dinner
Hamburgers with roasted butternut squash
Day 12:
Dinner
Pan seared Wild Cod with roasted radishes
Day 13:
Dinner
Lemon and Mushroom Chicken
Day 14:
Dinner
Leftovers
Pork Stir Fry (Low Carb and Paleo):
1 lb boneless thick cut pork chops, cut into 1″ pieces
8 oz sliced mushrooms
3 cups broccoli
1/2 cup shredded carrots
1/4 cup coconut aminos
1 Tbsp Red Boat Fish Sauce

Precook the broccoli slightly by steaming it until it just starts to become tender.  Meanwhile, heat 1-2 Tbsp of oil in a large skillet over medium high heat.  Add the mushrooms and carrots, then add salt and pepper to taste. Sauté until tender (About 5 minutes) and move to one side of the pan. Season the pork with salt and pepper and add the pork to the skillet.  Sear for 2 minutes and flip the pieces over and sear for another 2 minutes.   Add the broccoli and mix everything together.  Add the coconut aminos and fish sauce and cook until the pork is cooked through.

Net Carb Count*:
Pork Stir Fry: 20 net carbs (for the entire recipe)
 
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
 Enjoy!
~Karen 

 

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