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The sun is out more and I’m not ready to spend lots of time in the kitchen.

There, I said it!

If you feel the same way – I’ve got an idea for you that is simple – you can cheat like I did and buy the components at the store.  Combine in a skillet and viola!  Summer dinner.



1 lb SHREDDED PORK – I bought mine at the market already shredded to same time.

2 cloves of garlic, minced – bought mine minced – height of laziness here:)

1/4 c coconut aminos

15 – 20 drops Stevia (leave out if you do the Whole 30 diet)

4 tsp sesame oil

1/2 tsp grated ginger

1/4 tsp red pepper flakes

2 tsp sesame seeds – I used both black and white seeds

2 green onions, sliced – optional – I had them so they’re in on this one.


Cook the pork over high heat until no longer pink.  I just threw my shredded pork into the pan.

Continue cooking over high heat until the port is a little brown and crispy.

Now, while the pork is cooking, combine the coconut aminos, stevia, 2 tsp sesame oil, ginger, and red pepper flakes into a small bowl.

Once the pork is finished cooking (or heating up), add the coconut amino mixture to the meat and reduce heat to medium low and simmer for a few minutes until sauce is heated.

Serve over cauliflower rice, as a lettuce wrap or on top of brown rice.  Garnish with onion and sesame seeds.

*NOTE – I keep my ginger in the freezer which makes it a breeze to shred.

Let me know if you make it and I will post on Instagram:)


xoxo, Rosanna
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