Perfect for when you have a fridge-full of greens and a bit of meat, this stir-fry will satisfy your body’s need for protein, fiber and fat. We love using avocado oil for how well it stays fresh even when heated, but equally great cooking fats include ghee or butter.
Prep Time: 5 minutes
Cooking Time: 20 minutes
4 tablespoons avocado oil
4 ounces of pork loin, diced
1 teaspoon sea salt
½ teaspoon cracked black pepper
2 garlic cloves, peeled & minced
2 cups broccoli florets
1 cup cremini mushrooms, sliced
1 medium zucchini, ends removed & sliced in ribbons
1 whole scallion, minced
1 tablespoon coconut aminos
¼ cup cashews
Heat 2 tablespoons of avocado oil in a large skillet set to medium-low.
Sauté diced pork loin with sea salt and black pepper until it is nearly cooked through, about 10 minutes.
Add garlic, broccoli and mushrooms and continue to sauté until the veggies are soft and the pork is cooked through, about 5 minutes.
Stir in zucchini ribbons, scallion and coconut aminos and sauté until soft, about 2 minutes.
Serve with cashews and the remaining 2 tablespoons of avocado oil, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 13