Lunch @ Work
Vita Mojo: Take control of your diet
Anytime: Slow cooked beef and sweet potato mash
Post workout: Include an additional portion or sweet potato mash and/or quinoa and avocado
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Lunch @ Home
This is a super quick and super tasty sups.
The great thing about stir frying is that you can use up loads of veg that’s on its way out!
Pork fillet is really reasonable, takes only a few minutes to cook and is SO tender. I think quite a lot of people get scared off by pork as historically we cooked it until it was grey and had a texture similar to cardboard! I always cook pork a little on the pink side, jury is still out on this one but I’m still here!
Pork tenderloin fillet (approx 350g)
- 1 tbsp Soy sauce
- 2 tbsp Mirin
- 2 tbsp Hoisin sauce
- 2 tbsp sesame oil (I use toasted)
Stir fry veggies – use what you have/like but for this recipe I used –
- Black cabbage
- Green beans
- red peppers
- Chilli – I use dried a lot
- Fresh lime juice
- Spring onions
Coconut oil for stir frying
Cut the tenderloin into thin strips, mix all the marinade ingredients together and chuck in a bowl. (I’m always in a rush so it gets to marinade for as long as it takes me to sort the kitchen out and start cooking!)
Stir fry – I think you can stir fry pretty much anything and there aren’t many ‘rules’ but I always …
- Use coconut oil
- Cook the veg and meat separate – you’ll never get them both right otherwise.
- Cook the onion and garlic first, then add the ‘harder’ veg – peppers, courgettes, baby corn etc
- If I’m using broccoli, green beans or cabbage I will blanch them first (cooked for 2 mins in boiling water)
- Add the chilli, coriander, lime juice and spring onion right at the end so they are dead fresh