Pre-made ingredients such as riced cauliflower, shredded veggies, pork carnitas and ranch dressing is the ticket to keeping this dish very fast to prepare. We like to keep these staple ingredients in our fridge for times that we don’t want to sacrifice eating something full of flavor, texture and the vitamins and nutrients that our bodies crave!
Prep Time: 5 minutes
Cooking Time: 15 minutes
2 slices of bacon
1 tablespoon of bacon grease
1 cup of cauliflower rice
2 cups shredded cabbage & cruciferous veggie mix
4 ounces of pre-made pork carnitas, chopped in small pieces
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon coconut aminos
2 tablespoons ranch dressing
Fry bacon in a cast-iron skillet set to medium-low heat until crispy, about 3 minutes per side.
Remove bacon from the skillet and place in a large mixing bowl. When cool, crumble with your fingers or chop with a pair of kitchen scissors right in the bowl.
With 1 tablespoon of bacon grease still in the skillet, add cauliflower rice, shredded cabbage and chopped pork carnitas and stir-fry until the veggies are soft and the meat is browned, about 5 minutes.
Season with sea salt and black pepper and toss with the coconut aminos.
Remove from the heat and serve between two, with 2 tablespoons of ranch dressing and half of the crumbled bacon, each.
Store any leftovers in the fridge for up to 3 days.
Net Carbs: 6