This vibrant meal is ideal if you’re trying to keep your carbs low, while still getting plenty of nutrients.
The pork provides most of the protein along with selenium, phosphorus, choline and vitamin B1. The cauliflower boosts vitamin C and folate, while the parsley adds some vitamin K.
One serve provides 470 calories, 48 g protein, 27 g fat and 4 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 600 g (21 oz) pork fillet, thinly sliced
- 400 g (14 oz) cauliflower, cut into florets
- Dash of preferred milk
- 200 g (7 oz) broccoli, steamed
- 2 garlic cloves, 30 g (1 oz) parsley, 10 g (0.3 oz) mint, 10 g (0.3 oz) cilantro, 1 tbsp capers, 25 g (0.85 oz) jalapeÃ±o, 6 anchovies, 1 tbsp apple cider vinegar, 1 tsp mustard, 3 tbsp olive oil
- To make the salsa verde put all the salsa ingredients into a blender and blend until a pesto consistency.
- Bring a pot of water to boil (just enough water to cover the cauliflower). Boil cauliflower for 10 minutes or until soft enough to mash. Check by pricking with a knife. Drain water. Add a dash of milk and mash with a potato masher.
- Heat a frypan to a medium heat, spray with olive oil.
- Lay in pork slices and cook for a few minutes until golden.
- Turn pork over and cook until cooked through, to check pork is cooked take one slice out and cut in half check meat is not pink in the middle.
- Add salsa verde and stir so the meat is all coated.
- Serve with cauliflower mash and steamed broccoli.
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