I found a recipe in this cookbook I found, called Brain Foods for Kids. It’s a great book with great ideas…that are juuuust a tiny bit off. So… I thought I would try tweaking a recipe yummy looking recipe to be Whole30 approved and hope for the best. Hope won! I took a few things out (actually a lot), added a few things in (more than a little, but come on, who’s counting) and voila! A wonderful, healthy, warm, comfort-foodie recipe that the “Whole Family” enjoyed. I hope your whole family does too. Enjoy!
5 tbsp almond flour
1 tbsp herbs de provence
4 pork chops thinned out and cut into bite size pieces
2 tbsp olive oil
1 large onion, finely chopped
1 large apple, cut into bite size pieces
1 tbsp chopped fresh rosemary
1 1/4 cup vegetable broth
2 tomatoes, diced
3 tbsp coconut milk
1. I HIGHLY recommend cutting up all the meat, fruit, veggies and herbs FIRST. Makes the rest of your cooking time nice and SIMPLE.
2. Mix together almond flour and herbs de provence on a plate. Add the pork pieces and cover in mix, a batch at a time.
3. Heat 1 tbsp olive oil in pan over medium heat. Add the pork and brown all over. Not all will fit, so take it in batches.
4. Remove the meat and cook the onions to the pan for about 5 minutes, until soft.
5. Add the pork back into the pan with the onions. Add the apples and rosemary and cook for about 4 more minutes.
6. Pour in the veggie broth, bring to a boil, reduce heat, and simmer for 15 minutes, uncovered.
(Btw, here’s a perfect time to clean the kitchen up around you. Make for an even more wonderful meal when the kitchen is clean!)
7. Stir in tomatoes and simmer for an additional 10 minutes over low heat. (Here’s some more of that perfect time.)
8. Stir in coconut milk and heat through.
As Shiloh will tell you, “Now’s the time to ENJOY!!!”
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