Undone Egg Roll

February 16, 2016
0 Reviews
Serves 4
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This is the second Asian-inspired recipe I’ve shared in a row…but I guess that is what I have been craving lately! I was looking for something that was a) easy and fast (always!), and b) used up some of the ground pork I have in my freezer from last year’s bulk purchase of frozen, organic meat. This Undone Egg Roll dish comes together in about 15 minutes when you buy pre-shredded coleslaw and carrots and is full of greens (an no yellows for my Fixers!), but you can shred your own cabbage and carrots if you are so inclined. I enjoyed it more the next day, so it is the perfect meal to prep on the weekend and pack for healthy lunches during the week.

Undone Egg Roll

Undone Eggroll


  • 1 tsp oil (I used sesame)
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 lb of ground pork
  • 1 onion, finely chopped
  • 1 package of coleslaw (my bag was 340g)
  • 1 package of shredded carrots (my bag was 240 g)
  • 4 Tbsp soy sauce (I use tamarind or coconut aminos for a cleaner option)
  • 4 tsp rice vinegar



  1. Heat oil in large skillet over medium-high heat. Add garlic, ginger, and onion and cook for 2 minutes. Add in pork break up and cook until browned.
  2. Add in coleslaw, carrots, soy sauce, and vinegar. Cook until wilted down (or your desired doneness).
  3. Divide into four servings and enjoy!

{each serving is approximately 1 red and 2 green in the 21DF}

Undone Eggroll

Breakfast Sausage Patties

November 29, 2015
0 Reviews
Serves 4
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We eat a lot of sausage in this house (my husband is German!) both for dinner and breakfast. One of our favourite things to make is homemade sausage patties. They remind me of the frozen sausage rounds I used to eat as a kid, but they taste better and I know exactly what is in them. No sugar, no msg, and no ingredients you can’t pronounce. I adapted this recipe from the 21 Day Sugar Detox cook book and like to bake them in the oven — much less mess.


PS – They go perfectly with my Pumpkin French Toast ;).

Breakfast Sausage Patties

Breakfast Sausage Patties


1 lb ground pork (or blend)
1.5 T Breakfast Spice
* can easily be doubled

Breakfast Spice:
1.5 T sea salt
1 T dried sage
1 T dried thyme
1 T dried rosemary
1 t dried parsley
1 t paprika
1/2 t nutmeg
1 t red pepper flakes (more if you want it spicy)
*mix and keep in a jar


1. Mix the spice into the meat. Do not over mix. For large batches I use my Kitchen Aid mixer.
2. Form into 6-8 patties (depending on the size you want). Place on foil-lined baking sheet.
3. Roast in a 400F degree oven until cooked through (about 20′). No need to flip.
*Alternatively-patties can be fried 4 minutes per side.


Homemade Sausage Patties

Easy Peasy Slow Cooker Pulled Pork

October 6, 2015
0 Reviews
Serves 8-10
Prep time

I love slow cooker recipes that don’t require browning or searing (or even chopping) and this recipe avoids all three. Having a tasty pile of pork is so versatile — we throw it on salads, sandwiches, mashed potatoes, baked sweet potatoes, and I’ve used it in breakfast hashes (almost anything can be enhanced with an egg on it!).




5 lb pork butt roast or pork shoulder

For the rub:
1 tbsp chili powder
1 tbsp paprika
2 tsp sea salt
2 tsp garlic powder
2 tsp cumin
1 tsp ground corriander
1/2 tsp ground pepper


1. Combine all the rub ingredients in a small bowl and rub the pork roast with the mixture. Use all the mixture.
2. Place the roast in the slow cooker — no liquid required.
3. Cook on high for one hour, then low for 13-14. When done, the roast should be falling apart. Remove to cutting board and shred with two forks.
4. That’s it — seriously!

**Shredded pork can be refrigerated for 5 or so days and freezes well.

**I’ve been lazy and just rubbed some salt on the roast and it still turns out super tasty!


Easy Skillet Breakfast Hash

August 30, 2015
0 Reviews
Serves 1
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This became my go-to breakfast while doing my first Whole 30 last summer and still enjoy them regularly. They are super quick to throw together in the morning (or for lunch) and are easily adaptable to whatever you have on hand. I often make a large batch while waiting for dinner to cook in the over and portion it out to make a couple of breakfasts for myself and my husband.

My breakfast hashes usually contain these components:

  • a protein (sausage, ground meat, chopped cooked meat, and often an egg or two)
  • a carb (usually sweet potato, but sometimes regular potato)
  • a green (spinach, kale, or rainbow chard)
  • a healthy fat (olives, coconut oil, grass-fed butter)

Below is one of my favourite combinations — topping it with a runny egg is optional, but I highly recommend it ;).





(Per Person or Meal — double/triple as necessary)
1/2 sweet potato, diced
1 sausage (or 1 cup of ground meat or cooked meat)
1 large handful of baby spinach
1/8 cup of sliced green olives
1 tsp grass-fed butter
salt and pepper to taste


  1. Peel and dice sweet potato. Pre-cook in microwave for 5 minutes.
  2. While sweet potato is cooking, preheat skillet or pan to medium heat with the butter. Slice pre-cooked sausage into coins. Lightly brown on each side (3-5 minutes).
  3. Add in cooked sweet potato and stir often to brown them up (3-5 minutes).
  4. Add in greens and cook until wilted (3 minutes).
  5. Add in olives and stir to warm (1 minute).
  6. Top with a poached or over easy egg!


Citrus Grilled Pork Chops

June 20, 2015
0 Reviews
Serves 6
Prep time
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I LOVE cilantro. I was a late bloomer though as it was something that my WASP family would have never bought (and I don’t know if my dad have ever cooked with it to this day!). It is amazing with both Mexican and Thai dishes, but this is the first time I used it in a marinade. I doubled up the amount of cilantro called for in the original recipe as I find marinades need a bigger punch to translate through the grilling process.




Citrus Grilled Pork Chops


1 cup of lemon or lime juice (I used lime)

1 cup of fresh cilantro, chopped

7 tsp EVOO

8 cloves of garlic

6-8 pork chops (or chicken breasts or steaks)



1) Combine lime juice, cilantro, oil, and garlic in a resealable bag.

2) Add pork chops; marinate, refrigerated, for 30 minutes to 4 hours.

3) Preheat grill to high.

4) Grill chops (depending on thickness) 3-6 minutes per side until desired doneness.


**You can change up the seasonings by using other dried or fresh herbs like sage, rosemary, or parsley or a blend.