Pulled Pork Bulgogi

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I really hate leftovers but I also really like saving money and having food on hand after a busy day. I also like meal prepping. I made some pulled pork earlier in the week and had enough for another dinner but wanted to make something new and was feeling a bowl / Asian inspired meal. To turn a standard pulled pork into something else, I added another seasoning and made a sauce to go with it (this is a good trick if you’re cooking for yourself and maybe one other person). I have a lot of ladies who cook for themselves and often express the dilemma of cooking so much food for one person.

Pulled Pork Bulgogi

Chinese 5 Spice Pulled Pork

I’m refraining from measurements here, you can add the flavors to taste and it depends on how much pork you have left. We had ¾ of a pound left.

  • Pulled pork (leftovers)
  • Chinese 5 spice to taste
  • A dash Sesame Oil –only for flavor, use it sparingly.

Sweet and Sticky Sauce (adapted from Primal Palate) – Serves 4

  • ¾ Cup Coconut Aminos
  • 1/8 TSP Fish Sauce
  • 2 Cloves of Minced Garlic
  • 1/3 TSP Ground Ginger

Coconut Lime Cauli-Rice

  • Riced Cauliflower about 4 cups (I’m lazy and buy it already riced)
  • 1 tablespoon Coconut Oil
  • 1 Lime
  • Handful Shredded Coconut
  • Himalayan Salt to taste

Toppings

  • 1 or 2 Chopped Green Onions
  • Sesame Seeds for topping
  • Kimchee
  • Chili Garlic Sauce for spice

Cooking time – 30 minutes

Start the sauce first, in a sauté pan, on medium – medium high heat, add ¾ cup of coconut aminos, the fish sauce, ginger, and garlic, let bubble, reduce the heat and stir so it doesn’t stick to the pan and let it reduce about 10-15 minutes. I was hungry and mine ended up reducing to ½ cup. I’m sure I could have left it on the burner longer. When done, pour the sauce into a container so you can pour or spoon it easily on your pork.

Using the left over pulled pork, I added a little bit of sesame oil and about ½ a teaspoon – 1 teaspoon of Chinese 5 Spice to some left over pulled pork. The pork roast I bought was about 2 lbs and I had about ¾ lbs left. Add the pork to the sauté pan used to cook the sauce and let it cook. The temperature should be medium-medium high. While it’s heating up, cook the cauliflower rice. Heat the pan to medium, add a tablespoon of coconut oil to the sauce pan, add some unsweetened shredded coconut – watch it so it doesn’t burn, add the riced cauliflower, salt and stir, then add the juice of one lime. Cook the rice through.

Remove everything from the heat and plate, topping with the sauce followed by chopped green onions, red chili garlic sauce, sesame seeds and kimchee.

Enjoy!!

Banana Matcha Waffles

I’m shamelessly obsessed with waffles. It all started one day in college when I had breakfast in Ocean Beach at a little cafe where they sold bumper stickers saying: “The weather is here, wish you were beautiful.” Yes I know. So bad it’s good. Well, waffles might be delicious, crispy, sweet, and buttery — they are certainly not very good for you. I can’t be eating the OG waffles on the reg, I’d like to but let’s be serious here, that’s a ticket to Type 2 Diabetes and a host of other health issues. What’s a girl to do? Well I decided to seek out recipes that do not skimp on flavor but leave out the refined sugar and processed carbs.

So — the latest and greatest are my Banana Matcha Waffles. Using Wedo Banana flour, which is made from green bananas. Not every one has a waffle maker and these make a great pancake too. Clearly I need one in mine and if you’re going to buy one, don’t buy a cheap one, they suck and waffles come out steamed. Been there done that. Gross.

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I’m not really sure if Whole30 would consider this compliant or SWYPO; I don’t think this is SWYPO. When I eat them I’m not like, that was just okay, meh – I eat them and think, I’m never going back to the flour version. This recipe is an adaption of the recipe on the Wedo Banana Flour container, I’ve omitted the sweetner and added the matcha.

This is what you need, serves 4:

1/2 cup Wedo Banana flour

2 tablespoons of Matcha powder

1.5 teaspoons of baking powder

1/2 teaspoon of salt

1/2 cup Nut Milk (Almond or cashew – I’m sure you can use dairy milk)

3 eggs (we prefer pasture eggs, more spend but those yolks!)

1 tablespoon of vanilla

1/2 teaspoon of apple cider vinegar or lemon (I’ve done both)

2 bananas – sliced.

Ghee, coconut oil, or non-stick spray (I use olive oil) for your frying pan and waffle maker

Time to cook:

Pre-heat you waffle iron or frying pan.

Option 1 – put everything excluding the sliced bananas into a blender and blend until smooth.

Option 2 – put everything excluding the sliced bananas into a bowl and stir until smooth.

Once the mixture is smooth and silky (this is a little thinner than you’re used to) stir the sliced bananas into the mixture, I like to mash them a little bit.

Cook, the pancakes, 60 minutes each side and waffles until ready as indicated on your waffle iron.

Serve with sliced almonds, shredded coconut, cinnamon and ghee or go traditional with maple syrup.

Obviously it’s not a deal breaker if you don’t have matcha, you can omit it.

Enjoy!!!!