I have a challenge for you today! Here it is: replace a serving of grains with a serving  of veggies for one meal today. Just one! You can do this.

Shredded PB Pork over Zucch "Rice"

Here’s a great recipe for stir-fried pork. Normally, I would serve this over rice, but since going grain-free I’ve been going crazy with zucchini/summer squash as a base for stir-fries, curries, etc. I know, I know… It’s not summer. But the tags by the zucchini/summer squash I buy here in Germany claim that they are grown in Germany, so I guess I can get away with purchasing non-seasonal produce for the time being. Phew!

Shredded P.B. Pork

Step One: In the morning, place a one-pound pork roast in your slow cooker. Add 2-3 cups of chicken stock (or water + a pinch of salt) to slow cooker, cover, and cook on low for 7-8 hours. Remove fully cooked pork roast from slow cooker, and shred.

Step Two: In a small bowl, mix —

• 2 Tbsp peanut butter, Sunbutter, or almond butter
• 2 Tbsp mirin
• 2 Tbsp coconut aminos or Bragg’s liquid aminos (or wheat-free tamari)
• 2 Tbsp seasoned rice vinegar (I use Nakano brand)
• 2 tsp sesame oil
• ½ cup water
• Sea salt to taste (you may not need additional salt if you use the entire amount of aminos/tamari)

Melt 1 Tbsp coconut oil in large skillet. Add shredded pork (from Step One above), then add liquid mixture from Step Two.  Simmer for 5 minutes, stir, then add ¼ cup coconut milk and top with 1-2 cups snow or sugar pod peas. Cover skillet with lid or foil and let simmer for 3-5 minutes. Stir again, turn off heat, and serve over zucchini “rice” or “noodles” (see below). Garnish with sesame seeds if desired. 

Zucchini “Rice” or “Noodles”

To create “rice,” shred  2 medium zucchini using a box grater or the shredding attachment of your food processor (no need to peel the zucchini before-hand). Use a spiralizer if you want to create “noodles.” (I love my Joyce Chen Spiral Slicer SOOOOO MUCH!!!) Place zucchini “rice” or “noodles” between two paper towels and VERY GENTLY pat to squeeze out some of the moisture.

Heat 1-2 Tbsp coconut oil in large skillet. Add zucchini and 2 cloves crushed garlic. Season with salt to taste. Let sit (undisturbed, unstirred, and uncovered) for 1 minute. Stir, let sit (again, undisturbed, unstirred, and uncovered) for another minute. Stir, and let sit (same as before) for a final minute. Done! Do not overcook the zucchini. You want it to be tender and “al dente.”

Spiralized Zucch "Noodles"

Do you have any fun substitutions that you use instead of grains? I’m always looking for new ideas….