I first met Jenny Castaneda at this year’s Paleo f(x) and started to follow along with her blog, Paleo Foodie Kitchen. When her new book was published, I knew I had to get my hands on a copy to drool over all of her yummy recipes. I was so thrilled when she sent me a copy to review!
Jenny’s book, One-Pot Paleo, is not exactly what it sounds like. Yes, you can make all of the dishes in one pot (or pan), but it is SO MUCH MORE than just typical one pot meals like chili or soup. I’m talking about Portobello Sandwiches and Austrian Pancake Bites and Plantain Pizza!
Instead of being divided up by breakfast, lunch and dinner, One-Pot Paleo is sectioned out by the type of dish or cooking being done. There are cast iron skillet meals, stir frys, salads, baked dishes, etc.
We had family in town last weekend so I knew it was the perfect time to test out a recipe and see how everyone liked it. We went with the Pork Fried Rice, which is made with cauliflower rice instead of regular rice. For the record, in our house we mix it up and sometimes cook with white or sprouted rice and sometimes with cauliflower rice. I don’t hate on rice, I just love on variety! 🙂
We chose the Pork Fried Rice because we had a lot of people and it was an easy recipe to double. Because we doubled it we turned it into a Two-Pot Paleo meal. This was a really quick and easy recipe and we made it even easier by using frozen carrots (read–no chopping!) Everyone thought it was delicious and I can’t wait to try more from this wonderful book. Want to try the Pork Fried Rice for yourself? Get the recipe below and then get your butt to the bookstore (or get your virtual butt to the virtual bookstore
) and get this book!
Pork Fried Rice
1 tbsp ghee or bacon fat
3 cloves garlic, minced
1 cup sweet onion, chopped
1 lb ground pork
1 cup carrots, chopped
3 tbsp coconut aminos
1 tsp fish sauce
1/4 tsp coarse ground black pepper
2 large eggs
4 cups cauliflower rice (recipe in book)
1/2 cup green onions, chopped
Add ghee to a wok over medium-high heat. Add the garlic and onions. Saute for 3 minutes. Add the ground pork and cook for 7 to 8 minutes while breaking apart big pieces with the back of a wooden spoon.
Stir in the carrots and season with the coconut aminos, fish sauce and black pepper. Remove from the wok and set aside in a bowl. Crack the eggs into the wok and scramble for 1 minute. Return the pork mixture to the pan and stir together with the eggs. Add the cauliflower rice and green onions. Mix until everything is thoroughly combined. Cook for 5 minutes until cauliflower is soft but not mushy.
Top with more green onions before serving.