OMG. This was AMAZING! I should have made a double batch – it’s almost gone!
As you’ve probably figured out, I’m doing everything from Diane Sanfilipo’s 21 Day Sugar Detox cookbooks…I’m in the sugar-free zone until I feel back to normal. I was either traveling or busy most of December so I have some seriously ‘fixing’ to do. I know how my body works and what feels good. Little to no sugar, some dairy, plenty of fat and veggies. My protein intake depends on what I’m doing and how much I’m working out. That’s it – simple. Sometimes.
Prep is key. Meal planning is key. Keeping it fresh is key. My schedule will get crazy starting next week so I’ve asked my husband to take a bigger part in the cooking of dinners. If I get everything, he can handle it. I hope. LOL.
Alright, as I said above, I should have made a double batch. I changed this recipe up from the original because I forgot fennel at the grocery store. I used toasted fennel seed, crushed, instead. It was perfect.
Ladle over Roasted Garlic Mashed Parnsips and WOW – it’s a flavor explosion.
Yep, just said that.
Before I forget! Join our Body Fit Bootcamp/21 Day Sugar Detox Class starting January 11! Click here for details.
- 1 lb Italian style ground pork
- 1 tbsp coconut or avocado oil
- 4 bell peppers, sliced
- 1 medium red onion, sliced
- 1 tbsp toasted, crushed fennel
- 1 tbsp dried parsely
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1 tbsp dried basil
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/2 tsp sea salt
- 2 14oz cans diced tomatoes
Place the pork in a dutch oven or high-sided saucepan over medium heat. Cook for about 10 minutes or until a little pink is left. Remove from pan with a slotted spoon and set aside.
While the pork is cooking, place all spices in a small bowl and mix well. Set aside.
If needed, put cooking oil of choice in pan (I didn’t need it with the fat from the ground pork) and add the peppers and onions. Cook until the peppers start to soften, about 5 minutes.
Sprinkle the spices evenly over the veggies, mix well. Place the pork back in the pan and add the tomatoes; stir to mix well and reduce heat to medium low.
Simmer for 10 minutes or until sauce thickens. Remove from heat and let cool for five minutes before serving.
Serve over Roasted Garlic Parsnip Mash.
P.S. Join our Body Fit Bootcamp/21 Day Sugar Detox Class starting January 11! Click here for details.