I Quit Sugar for Life (30 page)
Read I Quit Sugar for Life Online
Authors: Sarah Wilson
CHEAT’S TRICK
Rub the meat in salt only and cook in ¾ cup (180 ml] of stock, then toss the shredded meat through 1 cup (240 ml) of my sugar-free Homemade BBQ Sauce (see
here
].
2. PORK BANH MI
SERVES
These Vietnamese-style sandwiches are great vehicles for leftover pork.
1 portion Slow-Cooked Barbecue Pork (see
here
)
1 soft bread roll, cut in half lengthways
2 tablespoons Whey-Good Mayo (see
here
)
Fermented Cucumbers (see
here
), sliced or Cucumber Salad (see below)
1 carrot, cut into thin batons
2 spring onions or ¼ small red onion, finely sliced
4 tablespoons coriander leaves, chopped roughly
squeeze of lime juice
In a small frying pan, heat the pork, adding a little water or stock if required. Spread one side of the bread roll with the mayo. Line with the cucumber and carrot. Fill the
roll with the pulled pork, top with onion, coriander and lime juice. Serve immediately.
GLUTEN-FREE:
use a gluten-free wrap instead of the roll.
SERVES
100 g undressed coleslaw mix or shredded red cabbage mixed with 1 carrot, cut into thin batons
2 spring onions or ¼ small red onion, finely sliced
2 ½ tablespoons chopped coriander leaves
2 tablespoons Korean Mayo (see
here
)
1 portion Slow-Cooked Barbecue Pork (see
here
)
2 corn tortillas, warmed through, to serve
CUCUMBER SALAD
¼ cucumber
pinch of chilli flakes
1 tablespoon apple cider vinegar or rice vinegar
pinch of salt
About 2 hours before serving, make the cucumber salad: using a potato peeler (or mandolin), peel the cucumber into long thin strips. Place in a bowl and mix in the chilli,
vinegar and salt. Set aside to ‘pickle’ in the fridge for 2 hours.
Meanwhile, combine the coleslaw, onion, coriander and mayo in another bowl and set aside. In a small frying pan, heat the pork, adding a little water if required. Place half of
the pork mixture onto each tortilla, top each with coleslaw and serve with the cucumber salad.
SERVES
This dish is double the healthy comfort – tomato-free bolognaise and a sweet Thai dish in one. It’s made even more fun with a mock
Mediterranean salad.
2 tablespoons olive oil
1 onion, chopped
1 small red pepper, sliced
500 g pork mince
1 teaspoon five-spice mix
4 tablespoons red curry paste
440 g can coconut cream
½ cup (75 g) frozen peas
200 g spaghetti
coriander leaves, roughly chopped, to serve
THAI-TALIAN SALAD
2 cucumbers, halved lengthways and sliced
12 cherry tomatoes, halved
1 cup (100 g) mangetout, thinly sliced
½ teaspoon chilli flakes
½ cup (20 g) coriander leaves, roughly chopped
2 tablespoons Take-Me-Anywhere Asian Dressing (see
here
)
Heat the oil in a large saucepan over medium-high heat and add the onion and pepper. Cook for a minute or so, for the veggies to soften. Add the pork mince, five-spice and curry
paste and, using a spoon or whisk, break the meat into smaller chunks and cook for another 5 minutes or so, until the mince is browned and cooked evenly.
Add the coconut cream to the pan and stir well, then reduce the heat to medium and simmer, uncovered, for 10 minutes. Add the peas and cook for a further 5 minutes, to warm
through.
Cook the pasta according to the packet instructions, then drain and add to the mince. Combine the Thai-talian Salad ingredients in a bowl. Serve the pasta and sauce in bowls
with the salad as a side.
PALEO AND GLUTEN-FREE:
Use courgette ribbons instead of pasta. Use gluten-free pasta or courgette ‘pasta’. Simply
peel ½ large courgette per serve in long pasta-like strips using a potato peeler.
