Makes 2 Servings
Macros: 307 Cal, Fat 18g, Carbs 13g, Fibre 3g, Protein 24g
2 tbsps Coconut Aminos
1 tbsp Lime Juice
1 tbsp Water
2 Garlic (clove, minced)
1 1/2 tsps Ginger (fresh, grated)
227 grams Lean Ground Pork
1/8 tsp Sea Salt
1/2 Yellow Onion (chopped)
3 cups Baby Spinach (chopped)
1 1/2 cups Cauliflower Rice
1/4 cup Cilantro (chopped)
In a small mixing bowl combine the coconut aminos, lime juice, water, garlic and ginger. Set aside.
Heat a large skillet over medium-high heat and brown the pork, breaking it up into small pieces as it cooks. Once it's cooked through, remove excess drippings from the pan and season the pork with the salt.
Add the onion in with the pork and sauté until the onion just starts to soften, about 5 minutes. Stir in the spinach until it is wilted.
Add your previously mixed sauce into the skillet and let it simmer for 3 to 5 minutes.
Add the cauliflower rice to the skillet and stir to combine. Cook for 1 minute for crunchier cauliflower and up to 5 minutes for a softer texture.
Stir in the cilantro. Divide between plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is equal to approximately 1 1/4 cups.
More Flavour: Add sesame oil and red pepper flakes to the sauce.
Additional Toppings: Top with green onion, sesame seeds, hot sauce or extra cilantro.
No Pork: Use ground turkey or ground chicken instead.
No Coconut Aminos: Use tamari instead.