Pork and Cabbage Fryup

The kiddos and I started a strict Whole30 challenge for the month of April to round out our first entire year of eating primal/paleo! The last couple months have been difficult due to extremely busy school and work schedules (perhaps apparent by my lack of posting here). However, I'm proud to say that even though we've treated ourselves with lots of dinners out and quick-fix meals at home, we've remained at least 90-95% paleo. We're now seven days into the challenge and feeling great. Even better, I've heard very little whining about/begging for "illegal" food items (although I did hear from a third party about someone eating a popcorn treat at school...). My oldest, Sunshine, is a real trooper. She is being exactly adherent to the rules of the game and has taken a pretty interactive role in helping me to plan meals. She also updates me daily on our progress: "21 meals down and 69 more to go".

I previously posted our recipe for Naked Momos. This is one of my family's absolute favorite meals and a quick-fix for me when prepared "lazy mom" style. Earlier this week, I really wanted momos. We didn't have all the ingredients AND I wasn't sure if coconut aminos are ok for Whole30 anyway, so I switched up the spice mixture a bit and ended up with this goregous 20-minute stir-fry. (So delicious... even the spouse suffering from simultaneous kidney+gall stones ate some...)

Serves 4

Ingredients:

• 1 T coconut oil
• 1 pound ground pork
• 3-inch piece ginger, grated
• 1-2 T Asian spice blend of choice (I used Penzy's Bangkok Blend)
• 1 bag cabbage and carrot "coleslaw mix"

Directions:

1. Heat oil in a frying pan over medium heat.
2. Fry pork for 1-2 minutes, then stir in ginger and spice mix.
3. Continue cooking until pork is cooked through.
4. Stir in cabbage and cook until it reaches a desired tenderness.
5. Serve.