One of the biggest challenges I have found when tailoring my favorite recipes to meet my desired macros is I usually don’t get as many carbs and fats in one meal as I’d like.  Sigh. But with a little give and take I find I get what I need without sacrificing taste or flavor.

Nutritional Information per serving:
Serves 10
Calories:  489, Protein 39 g, Fat 17 g, Carbs 38 g (33/33/33%’s)

The sweetness of the pineapple and the tang of the sauce adds some excitement to weekday meals.  It’s a delicious dinner and tomorrow’s lunch.

Your time spent in the kitchen is no different than the gym — you don’t want to waste time and you want the most out of your workout or meal.  To make this recipe a smooth and efficient process follow these simple steps:

• cut up the pork and chop all the vegetables/pineapple first
• have your spices on the counter next to the skillet with a measuring spoon
• have the liquids pre measured and ready to go next to the spices
• put the rice on (approximately 20 mins)
• cook the meal (~20 mins)

These organizational steps will make you feel like an accomplished at home chef!

Ingredients

2 tablespoons lard or coconut oil
4 garlic cloves, chopped
1 1/2 teaspoons ground ginger
1/2 teaspoon crushed red pepper
3, 1 pound pork tenderloins, cut into 1/2 inch pieces
2 1/2 cups sweet onions, sliced
2 cups celery, diced
1 1/2 cups red belle pepper, chopped
2 cups fresh pineapple chunks
1/2 cup pineapple juice
1/2 cup organic chicken broth/stock
2/3 cup teriyaki sauce
1/4 cup + 2 tablespoons cooking sherry
4 tablespoon GMO free cornstarch
3/4 cup cashews, chopped
5 cups white rice, cooked*
*1/2 cup per serving

Preparation

Melt lard or coconut oil in a large cast iron skillet over medium high heat. Add the pork, ginger and red pepper to the pan; saute 5 minutes or until pork is no longer pink. Remove to a plate and set aside.

Add onion, celery, bell pepper and garlic to pan and saute 4 minutes or until crisp-tender.

While the veggies are cooking, combine the pineapple juice, chicken stock, teriyaki sauce, sherry and cornstarch stirring with a whisk until smooth.

Add the pineapple to the pan and cook 30 seconds. Return the pork to the pan. Stir in the juice mixture; bring to a boil.  Cook 1 minute or until slightly thickened.

Stir in the cashews and serve over a bed of white rice (1/2 cup per serving)

For more Power Athlete friendly recipes check out my blog Paula Lean Primal Queen!

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