Classification: Phase 1 – Restricted, GF, DF, LF
‘I love this breakfast bowl for busy days when I don’t know what time I’ll get to eat lunch. It is very filling and keeps me satisfied for hours. What’s even better is that you can make it the night before and have several portions kept in the fridge. All you have to do is re-heat and eat.’ Rebecca Coomes
- 1 tbs lard (see SIBO Summer Cookbook recipe, page 122)
- 400g free range pork mince
- 1 red capsicum, diced
- 1 carrot, julienned
- 1 zucchini, spirals
- 4 spring onions, green part only, sliced
- 1 tsp grated ginger
- 1 tsp grated turmeric
- 2 tbs coconut aminos
- 1 tbs tomato paste
- 1 tsp apple cider vinegar
Heat a wok over a high heat. When smoking hot, add the lard and melt quickly, then add the pork mince. Stir frequently until cooked through and any liquid has absorbed.
Add in the ginger and turmeric and stir fry for 1 minute.
Add in the vegetables, one at a time, stirring between each addition for 30 seconds. This will allow the vegetables to cook quickly rather than swamping the wok.
Add a small amount of water if the wok gets too dry.
Stir in the coconut aminos, tomato paste and apple cider vinegar. Season with salt and pepper as necessary. Take off the heat and serve immediately.
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.