Austin, Hannah, and Liberty came and spent a week with us here in Florida. And it was amazing! As you know, the only word that I can use to describe my love for that little girl is smitten. And, I’m pretty proud of her parents too!
As usual when I’m with Liberty, I don’t it to the gym very often and my eating habits change quite a bit. I’ve told you before that when I don’t exercise, I also don’t eat very well. You would think that I’d be stricter with my diet when I’m not working out but that’s not at all how it is…..
And it was no different this time. While we were very active with beach time and going to the aquarium, we also did quite a bit of eating out. Hannah and Austin were on vacation and we decided to make it a stay-cation for ourselves. Now, I didn’t go hog wild by going to fast food restaurants and I tried to eat very little fried food but we did eat out quite a bit.
We took the kids to the airport this morning. Before going to the gym this afternoon I went through my Clean Eating magazines to find something for dinner tonight. Since we had lots of pineapple left over I choose the following recipe. And it was delicious!
Hands-on Time: 25 minutes
Total Time: 1 hour, 5 minutes
- 3/4 cup coconut milk
- 3/4 cup short-grain brown rice (TRY: Lundberg Organic Brown Short Grain Rice)
- 1/4 tsp sea salt
- 2 tbsp reduced-sodium tamari
- 2 tbsp fresh pineapple or orange juice
- 2 tbsp raw honey
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- Olive oil cooking spray
- 1 lb ground pork
- 1 1/2 cups chopped pineapple, dried on paper towels
- 1 tbsp peeled and chopped fresh ginger (1-inch piece)
- 4 scallions, sliced
- 1/4 cup packed fresh cilantro leaves
- 2 red chiles (such as Fresno), thinly sliced, optional
- In a small saucepan, bring milk and 3/4 cup water to a boil. Stir in rice and salt. When liquid returns to a simmer, reduce heat to low, cover and cook until liquid is absorbed, about 50 minutes. Remove from heat and keep covered for 10 minutes.
- In a small bowl, whisk together tamari, pineapple juice, honey, vinegar and oil; set aside. Heat a large skillet on medium-high and mist with cooking spray. Add pork and cook, stirring frequently and crumbling with a spatula, until no longer pink, 6 to 7 minutes. Transfer to a paper towel–lined plate to drain. Lightly press another paper towel over pork.
- Carefully wipe out skillet with paper towels. Return skillet to stove top, mist with cooking spray and heat to just above medium. Add pineapple and cook until very lightly browned, stirring occasionally, 2 to 3 minutes. Stir in ginger and cook until softened, about 30 seconds. Return pork to skillet, increase heat to medium high and add tamari mixture. Simmer, stirring occasionally, until sauce is reduced slightly, 1 to 2 minutes. Remove from heat and stir in scallions. Divide rice and pork among individual plates and top with cilantro and chiles (if using).
Nutrients per serving (1 cup of stir fry, 1/2 of rice): calories: 469, total fat: 17 g, sat. fat: 10 g, monounsaturated fat: 4 g, polyunsaturated fat: 2 g, carbs: 51.5 g, fiber: 3.5 g, sugars: 17 g, protein: 32 g, sodium: 558
Photo: Brandon Barré
By Julie O’Hara