Asian Inspired Minced Pork Bowls

Asian Inspired Pork BowlsScott’s mom makes the best egg rolls hands down.  The wrapper is thin so it becomes super crispy when fried.  The filling is full of fresh ingredients in equal balance.  And there’s ground pork!  Gloriously seasoned ground pork mixed with some vegetables. It’s a welcome change from what usually passes for egg rolls here in the States.

Getting her to talk about and share the recipe is like pulling teeth.  She doesn’t know specifics, she just does it.  We do not live close by so sadly we do not have a fresh supply of egg rolls.

I have tried my best to work through the flavors and to come up with something that is similar.  Because let’s face it, I’ll never figure out the exact recipe and I will never be able to make it nearly as well.

Instead of official egg rolls, we have deconstructed egg rolls.  All of the yummy insides plus some extras thrown in because we like them.  Sometimes I serve this over some rice and sometimes I add in even more veggies so that we have a huge bowl of egg roll goodness.

It’s a favorite dish of ours and it’s super easy to make!

Andrea’s Asian Inspired Minced Pork Bowls

  • 1 Pound Ground Pork
  • 1/2 A Medium Cabbage, shredded
  • 2 Large Carrots, peeled and chopped
  • 1 Medium Crown Of Broccoli, florets removed and chopped
  • 1 Red or Green Pepper, thinly sliced
  • 5 Green Onions, thinly sliced

For The Pork:

  • 1/2tsp Ground Onion
  • 1tsp Ground Garlic
  • 1tsp Curry Powder
  • 1tsp Soy Sauce
  • 3 Dashes of Fish Oil
  • 1/2TBSP Lard or Ghee

In a cast iron skillet or large sautee pan, heat the lard over medium heat.  Add in the ground pork and season with the remaining ingredients.  Stir to combine and continue to cook until the pork is cooked through.  Line a glass bowl with some paper towels, remove the pork from the skillet and place in the glass bowl.

For the Veggies:

  • 1/2tsp Curry Powder
  • 1/2tsp Garlic Powder
  • 1/4tsp Kosher salt
  • 1/4tsp Ground Black Pepper
  • 1/2TBSP Lard or Ghee

In the same skillet the pork was cooked in, heat lard or ghee over medium heat.  Add in all of the veggies except the green onion, stir to coat with the fat, and sautee for about 5 minutes until the veggies start to soften.  Add in the seasonings and stir.  Continue to cook until the veggies are cooked through, about 10 minutes.  Add the pork back to the skillet and combine with the veggies.  Cook for another 3 minutes.  Turn off heat and serve.

Curry Pork Bowl

It’s perfect to eat as is, or you can serve over rice or rice noodles.  This dish also freezes well which means you can increase the amount to have portions to freeze.  The veggies can also be prepped ahead of time so that when it’s time to make dinner, you just have to heat and serve!

It has become a weeknight go-to meal since it’s so simple to make.  And there’s only like two dirty dishes at the end that Scott has to wash, so everyone wins!

Have fun guys, and remember, always play with your food! Enjoy!

Monday Meals: Leftover Love

Whole Roasted ChickenWelcome to the first installment of Monday Meals!  I’ll be sharing eats from the previous week and also creating a meal plan for the upcoming week.  Meal plans are a new thing for me so and I will definitely be learning as I go.  At the end of this post I will also be sharing where I purchased some of the items.

A perfectly roasted a gorgeous looking chicken provided many meals for us last week.  It was huge!  And also tasty.  I rubbed the chicken down with lard (you can use grassfed butter instead) and sprinkled that with:

  • Salt
  • Pepper
  • Garlic
  • All Purpose Seasoning (Made by Simply Organic, it’s similar to poultry seasoning)
  • Dried Tarragon

I added probably a cup of chicken stock to the cast iron and let the chicken roast at 375 until it was done.  Took close to two hours for this large bird.  I also roasted some carrots and potatoes to go with the chicken.  I tossed those in olive oil and the same seasonings.   A roast chicken will make it’s own sauce and it’s delightful so do not toss those juices away.  Remove the chicken to a cutting board and bring the juices up to a simmer and reduce by half.  You’ll have lovely pan sauce to go with your meal.

We had leftovers the next day (chicken/roast veggies) and there was still chicken left!  The next day I made curry chicken salad out of the remaining chicken and served that over mixed greens.

Curry chicken saladIt’s a mayo based salad with lots of goodies inside!  I will be sharing this as an upcoming recipe.  We also had this for two lunches.  I told you it was a big bird!

Fried eggs with peppers, onions, and avocado

For breakfast one morning we had fried eggs that were topped with sauteed red peppers, onions, and diced tomatoes.  Those were sauteed in ghee and sprinkled with salt and pepper.  Half an avocado sliced on the side.  This was delicious!  I love avocado and eggs paired together!

Tacos and sauteed greens

I had some leftover taco meat (beef)  in the freezer from a previous taco night so I pulled that out and made us tacos.  On the side was frozen corn and frozen chopped green sauteed up in some ghee and sprinkled with salt, pepper, and garlic.  Just before serving I added in the leftover peppers/onion mixture from breakfast.

Breakfast tacos

There wasn’t enough taco meat left to have another taco night but I wasn’t about to toss the leftovers.  By adding in some scrambled eggs and combining the meat with the leftover greens/corn, I was able to make breakfast tacos!  You can easily extend tacos by adding in extras like corn, beans, rice, lentils, and always more veggies.  Chopped greens and shredded carrots blend in with the taco meat really well and go unnoticed.

Breakfast tacos were a hit! And I have a feeling I’ll be making these more often.

Potato, sausage, and kale soup.

Last item to share is breakfast from yesterday which used up leftovers from Saturday’s breakfast.  On Saturday we had roasted potatoes, scrambled eggs, and kielbasa.  There was left over sausage and potatoes which makes a great combo for soup! Sunday morning into a pot they went with some onions and chopped kale.  I sauteed up the onions, sausage, and potatoes in the pot first with a little bit of lard, salt, and pepper.  Added in chicken stock and brought that up to a simmer.  Then added in some finely chopped kale.  The soup simmered on the stove for about 40 minutes to give the kale some time to cook down a bit.  Perfect breakfast for a chilly and gloomy morning.

We are having leftovers of that soup this morning!

I know it’s unconventional but once you get past the notion of “American Breakfast”, (eggs, grains, pastries, yogurt) and are open to trying out new things, then you realize you can have anything for breakfast!


All chicken and eggs were bought from Jodar Farms.

Beef was grassfed from Whole Foods.


Tortilla shells were 365 Brand, they have minimal ingredients.

Greens were from Whole Foods (I can find the best greens at my local WF).

All other veggies were store bought.



Monday: Dinner out (rare for us, we don’t go out often)

Tues: Pork chops

Wed: Chicken Legs

Thurs: Leftovers

Friday: Burgers

Sat: Leftovers

Sun: Still deciding

You can see that meal planning is a work in progress for me.  As I get more used to creating one, I’m sure it will become more detailed and possibly more attractive.

That was our week!  How was your eats last week?



Spring Clean Eats: Day 30, We Made It

Hooray!  We made it to the last day!  Yesterday was a pretty awesome day.  I started the morning off with a great run which always sets my day up for success.  I need to remember that more.

Paleo scone, banana, coconut cream

Breakfast was the same as yesterday, a crumbled up paleo scone with sliced banana and some coconut cream.

Mixed green salad

Lunch was a gigantic salad with:

  • Mixed greens
  • Cucumber
  • Carrot
  • Tomato
  • Red Onion
  • Cheddar
  • Bacon

I was really craving that bacon so I made sure to sneak some on the salad.

Dinner was something that Scott and I haven’t had in a while, tacos!


And just tacos.  When we were discussing what to have as a side neither of us really wanted one.  We wanted to focus on tacos! I have no problem with this at all.  Ground pork tacos with guacamole, lettuce, and pepper jack cheese.

Scott and I also have not eliminated corn from our diet.  Both of us tolerate it just fine and both of us like it.  The corn tortillas were 365 Brand and the only ingredients are corn and oil.  Since this isn’t something we eat everyday, I’m ok with this.

We are not paleo perfectionists nor will we ever be.  We are ok with that and you should be too.

I will fully admit that I’m so glad to not have to photograph all of my eats any more!

I will be writing up a full recap post (it will be long, brace yourselves) and that will be posted on Friday morning.

Spring Clean Eats: Days 23-24, Eat Gorgeous Food

Yesterday I was out running errands most of the day and didn’t have a chance to write up a post before leaving.  I had a big shopping trip to do and I was trying to make it as quick as possible.

That naturally didn’t happen. Which always seems to be the case when grocery shopping.

But let’s get started! We’ve got two days to cover!


BBQ Pulled Pork and kaleDay 23: BBQ pulled pork with sauteed kale.  I found some leftover pulled pork in the freezer so I served that up with some sauteed kale.  It was delicious!  Some sort of pulled pork is probably my favorite protein to have at breakfast.

Grain free pancakeDay 24: Grain free pancake topped with almond butter and drizzled with maple syrup.  I used Elana’s recipe for almond meal based pancakes.  This was an interesting experience for sure!  The pancake turned out very well.  Filling but not nearly as filling/satisfying as an animal based breakfast (for me anyway).


Veggie noodles in a peanut sauce with curry shrimpDay 23: I was still craving some shrimp (sushi wasn’t enough) so I made a big lunch featuring shrimp.  Carrot, squash, and zucchini “noodles” coated in a peanut coconut sauce from this recipe.  The shrimp was dusted with curry powder and then sautéed up in some ghee.

Day 24: No real lunch.  I snacked on some leftover fries, a big apple, and some Applegate pepperoni while I was putting away all of the groceries.


Chili cheese friesDay 23: There was still a tad bit of chili leftover so I turned that into chili cheese fries.  Oven baked fries topped with chili, a little cheddar, and green onions.  I really missed having some sour cream to dip them in!

Pork chop, parsnip mash, roasted carrotsDay 24: I had a meeting before dinner so by the time I got home, I was ready to eat my arm off.  Thankfully dinner was substantial!  Bone-in pork chop (from our hog share), roasted carrots, and parsnip mash.

I am in love with parsnip mash!  I even love it more than the good old favorite paleo cauliflower mash.  Don’t worry, I’ll be talking about it more after the challenge.  I cannot get enough of it.


Both days I got a chance to run!  YES!  And I can still bust through an entire mile without stopping.  Hooray! I’m definitely on my way to being a runner again.

One take-away that I learned these past few days is that the more colors on the plate, the more I am excited to dig in and start eating.  It’s not just about, “Eat The Rainbow”.  We all know that we need variety but when you have lots of colors that pop on a plate, it makes you feel better about what you are about to eat. You know you’re getting something good.

And since we are headed into summer, I can’t wait to start exploring more colors and adding to our plates!






Spring Clean Eats: Day 16, Run Done

Grain free granola, blueberries, coconut creamYou can expect to see this breakfast coming up a lot because it’s been a hit this week.  Plus with the warmer weather slowly starting to creep in, I want something a little cooler for breakfast.

Grain-free granola with blueberries and coconut cream.


This was lovely post run fuel!  Yesterday I ran my second full mile!  Whooo!  I’m going to start slowing increasing my mileage at this point and see how it goes.   So stoked to be at a full, albeit slow as hell, mile again!

Yesterday was one of those days where the time goes by so fast and you can’t seem to catch up.  After walking the dogs, working on a big project, and going to the grocery store, we finally got a chance to sit down and eat lunch.

But at this point it become dinner.


Big salad with purple carrot, cucumber, asparagus, and sliced almonds.  Unpictured on the side I had some Canadian bacon and mandarin oranges.

Not the most exciting day of meals but all of it was filling and tasty!

Spring Clean Eats: Day 15, Little Change Up

Paleo granola, coconut cream, blueberriesI needed a little change up for breakfast yesterday.  I didn’t feel like a protein heavy breakfast but everything else that I could have is not Spring Clean Eats friendly.  Oatmeal, traditional granola, and yogurt were all out.

What to do?

I looked around for some paleo and grain-free granola recipes.  I came across a few but most had way more ingredients than I want in granola.  Some used things I didn’t have on hand so I decided to create my own.

I made a grain-free paleo friendly granola and I also made a coconut cream sauce to go with it.  Added some fresh blueberries and this breakfast totally hit the spot!  I would have licked that glass clean if I could have!  Recipe coming up after the challenge is over.

I honestly didn’t think that this breakfast would keep me satisfied all that long and by lunch time I would be wanting to gnaw my arm off.  It lasted me all day and I didn’t even think about food again until late afternoon.  By that point I decided to heat up leftovers and make some fresh green beans.

Sauerkraut, mashed potatoes, pork ribs, green beans

I washed and trimmed the green beans, then I put them in a pot with an onion, some stock, and some water.  I let that simmer until they were cooked through (I like softer green beans vs. crunchy).  Drained the beans, put them back in the pot with some ghee, salt, pepper, and garlic powder.

Again, not the most flattering picture I know but styling my dinner isn’t really the main priority here.

Loved having leftovers ready to go for Monday’s dinner!  It made Monday go a little smoother.

Spring Clean Eats: Day 11, Return to Sender

Pulled pork, mustard greens, mandarin orange Let’s start the post off with the great news first then we can discuss how the day just fell apart after that.

Early morning, I got the dogs taken care of and I headed out for my run.  I took Wednesday off since I had a really horrible night’s sleep but Thursday I started the day off feeling great.

I did my normal 1 mile loop and I RAN THE WHOLE THING.

Hellz yes!  No walk breaks and no legs that felt really tired.  I pushed myself to see if I could do it.  I told myself that I had to run until I got to the last street by my house and I made it.  Since that’s the end of the run, I said I needed to run until I hit that one mile mark.

And I did!  Hooray!  I don’t know if I’ll ever be able to be a distance runner again since the elevation totally kicks my ass but I can see myself at least getting up to 10K distance.

Oh the run is still slow as molasses on a winter’s morning but I did it!  I can see the light at the end of the running tunnel.

Thankfully I got my run done in the morning because the rest of the day was spent on the couch and making multiple runs to the bathroom.  UGH

For breakfast I sauteed up some mustard greens and added in the leftover pulled pork.  I seasoned all that with a little salt, pepper, garlic powder, and a small bit of maple syrup to cut the bitterness of the greens.

This is where things started to go down hill.  That pork didn’t sit right with me and I was paying for it the rest of the day.

Lunch was basically a snack because I couldn’t keep much in my system so I didn’t want to over do it.

Apple, almond butter, mug of broth

I had a large mug of broth for some powerhouse nutrients and a large apple with some almond butter.

Stomach churned the rest of the day but I was able to stay out of the bathroom.  Whew!

Oven fries

Dinner was also very light because again, I didn’t think I could handle anything heavier.  We had some oven fries, both were seasoned with salt, garlic powder, onion powder, and chili powder.  One set had some shredded cheddar added.

Oven cheddar fries

I was able to keep that down as well!

I hate to blame the BBQ takeout but this all started after I ate that for breakfast.  No. More.

More light foods are on the menu for today, not taking any chances!

Spring Clean Eats: Day 10, Piggie Piggie

Breakfast soupUgh, I totally slept like crap the night before.  I woke up in the middle of the night and was up for four hours before falling back to sleep again.


By the time I rolled out of bed I was feeling like I got run over.  Running was not happening as I had zero energy.

Thank goodness for breakfast soup!  A big bowl of broth hit the spot.  This had spinach and a little bit of shredded chicken in it as well.  Not the best picture I’ve taken of soup but it will have to do.

I started feeling better and 100% a couple hours later.  It took a while but I got there, the broth helped tremendously.  Back home from a meeting, I made a quick lunch for us.

taco salad

More taco salad!  This totally hit the spot.  After a late lunch, Scott went out to do errands and I plopped down on the couch with the pups.  I was feeling lazy and not motivated to do anything.  Since Scott was already out, he brought home dinner.

This became interesting and a challenge of its own.  With Spring Clean Eats, the goal is to eat high quality foods and little to no grains/empty carbs.  That eliminates a lot of places for takeout!

Scott came home with BBQ from a place just up the road.

BBQ Ribs

We had ribs, pulled pork, coleslaw, beans, and potato salad.

I was totally bummed out because the food was disappointing.  I’ve had really good BBQ before and this was just a’right.  I only had two of the ribs because they were gigantic so two was plenty. Only a few bites of coleslaw because it wasn’t very good.  The potato salad and beans were not my style.

So I was left feeling guilty that we just spent money on subpar food and I should have just made something quick myself.  Plus there’s the fact that I doubt this was a nice pastured pork, so ugh what did I just eat?

That is what I call, The Quality Food Dilemma.  Do you sacrifice quality for authenticity?  This will definitely be another topic that I bring up after the challenge so we can have a full on discussion about it.  It’s one of my on-going “food” debates  and I haven’t figured out an answer just yet.

Spring Clean Eats: Day 8, Learning

GF asparagus quicheThis morning was not very spring like.  It started spitting snow when I ran the dogs out for their morning potty break and then picked up from there.

The kind of snow that’s very fine, wet, and all around gross.  The morning was seriously miserable.  It didn’t do anything to motivate me to want to leave the house.

I started a big pot of stock going on the stove and then heated up breakfast.  Hooray for leftovers!

Asparagus quiche with a grain free crust.

Eventually it was time to head to the gym.  I had a huge debate with myself about it too.  I did not want to go out in the miserable weather.  At the same time, I was very much aware that I hadn’t worked out in two days.


I sucked it up and went to the gym for kickboxing class.  Of course I’m glad that I went, aren’t we always?  By the time I left it was sunny out and the snow was long gone.  Thank god.

I had low energy today while working out.  I feel like this is related to the fact that the previous three days I only had two big meals during the day.   I felt a little like I didn’t have enough umph and my punches and kicks were seriously lacking.  Back when I was distance running, for me, fueling for the run started the day before.  I had to make sure I ate enough to get through the runs.  Eating the day of did nothing for me.  I’m sure that nothing has changed and my body still requires proper fuel the day before.  Time to experiment and find out!

This whole challenge is to figure out what works and what doesn’t.  It’s not just about seeing if I can do it.  It’s about learning along the way and figuring out what exactly my body requires at this stage in my life.  That’s the fun part!  Maybe that’s weird?  Maybe most don’t think like that? But that’s my mentality as I go through this challenge.

What works, what doesn’t, and how I can fix that.

After the gym, I came home and quickly tossed together some lunch.  I had so many things on my mind that I completely forgot to take a picture!  Whoops!

I had a Medium-ish sized mixed green salad with carrots, cucumbers, and shredded chicken.  Tossed in some Tessamae’s Zesty Ranch dressing which is more like an Italian vinaigrette (If you were to ask me).

Experimented a little today with dinner.

Pork dumpling soup

I made a soup that combined my favorite things about won-ton soup and my favorite things about Pho.  Still working on this one but this was a good start!

Broth base with pork meatballs and  I used a spiralizer to make some “noodles” out of yellow squash.  Lots of cilantro and green onions too!

Very filling and it hit the spot today!  Still tweaking the recipe but getting there.

Despite the crappy start, Monday didn’t end too shabby!


Spring Clean Eats: Day 3, Rinse, Repeat

Coffee, mandarin oranges, chickenToday’s eats were pretty much the same as yesterday.  Wednesday mornings are when I head over to a local dog shelter to do volunteer work.  I was very tried from a crap night of sleep so I reached for the chicken.

Chicken and broth are two very comforting and restoring foods for me, especially in the mornings.  Since I loved the chicken and sauteed spinach that I had yesterday, I went with that again.

I was low on spinach and out of frozen chopped greens!  Ack!  Breakfast was mostly chicken with a side of two mandarin oranges.


Once back home from the shelter I was able to sneak out for a quick run.  Considering I haven’t run in weeks this run went amazingly well.  I noticed a huge change today during my run.  While I did have to take one walk break, the run was very smooth.  I had energy which I almost never do during noon runs.  My best runs always happen in the mornings because I have the most energy then.

I didn’t feel over tired or even struggling for energy.  I fully believe this has to do with my eats over the past couple of days, providing me with more sustained energy.  I am curious to see how this will transition over the next 30 days.  Will I notice myself getting stronger?  Having more endurance? Will I finally be able run a full mile with no breaks?

After a much needed shower I made us some lunch.


Salad, the same as yesterday minus the chicken.  I had 1.5 hard boiled eggs sprinkled with salt and pepper along with a small slice of cheese.  I really wanted a bite of good cheese today so I went for it.  Tillamook Extra Sharp Cheddar is what we usually have on hand and it’s fantastic tasting if you dig sharp cheddar.

Along with a Kombucha on the side.

Lunch was alright but I noticed that it didn’t quite fill me up and leave me satisfied.  I kept thinking about dinner and when I could eat it!

Thankfully we had leftovers from last night so I was able to heat that up quickly and chow down.

Curry Pork Bowl

Curry Pork bowls full of veggies!

I also got a chance to make stock today so hopefully I’ll be able to make some breakfast soup soon!  Breakfast soup and sauteed chicken for breakfast are tied as my second favorite thing to have.

My very favorite thing to eat for breakfast is pork tamales!  No judging now!

Sadly dinner didn’t seem to fill me up either so I’ll probably end up having some sort of snack tonight.  Tune in tomorrow to see what it was!