Serves 6

1 head cauliflower, broken into large pieces

2 Tbsp coconut oil, divided

4 scallions, sliced

2 cloves garlic, minced

2 eggs, whisked

½ pound pork tenderloin, cut into 1cm cubes

¼ cup tamari or soy sauce

Using a food processor with shredding disk attachment or the largest holes of a box grater, shred the cauliflower. Place in a microwaveable bowl, then cover and microwave on high for 4 minutes, stirring once, or until desired doneness.

Meanwhile, in a wok or large skillet over medium-high heat, heat 1 Tbsp of the oil until hot. Cook the scallions and garlic for 2 minutes. Add the eggs and stir continuously until cooked through and lightly browned. Remove the egg mixture to a bowl and set aside.

Reduce heat to medium. Add the remaining 1 Tbsp oil to the skillet. Cook the pork, stirring frequently, 5 minutes or until no longer pink. Stir in tamari/soy sauce, steamed cauliflower, and reserved egg mixture.

Cook, stirring, for 2 minutes or until heated through.

Adapted from Wheat Belly 30-Minute (Or Less!) Cookbook, by Dr. William Davis


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Posted by: ghost21 on Category: Pork

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