This is a recipe created and submitted by Mallory Froman
1 head Cauliflower (in florets)
1 head Broccoli (in florets)
1 bunch Sugar Snap Peas (chopped)
1lbs ground Pork (cooked and crumbled)
1/2c. of Orange Juice (fresh if possible)
1C. Coconut Aminos
1tsp. Garlic Powder
1 tsp. Ginger Powder
3 TBS Avocado Oil
Directions:
Preheat Oven to 430. While the oven is heating up, coat veggies with Avocado Oil and arrange on roasting pans. Bake for 20-30 minutes until veggies are golden brown and crisp.
While veggies are cooking, whisk together Orange Juice, Coconut Aminos, Garlic Powder, and Ginger. Once veggies are cooked, toss together in a mixing bowl with OJ and Coconut sauce and cooked ground pork until everything is well coated.
Serve warm with a side of rice!
1 head Cauliflower (in florets)
1 head Broccoli (in florets)
1 bunch Sugar Snap Peas (chopped)
1lbs ground Pork (cooked and crumbled)
1/2c. of Orange Juice (fresh if possible)
1C. Coconut Aminos
1tsp. Garlic Powder
1 tsp. Ginger Powder
3 TBS Avocado Oil
Directions:
Preheat Oven to 430. While the oven is heating up, coat veggies with Avocado Oil and arrange on roasting pans. Bake for 20-30 minutes until veggies are golden brown and crisp.
While veggies are cooking, whisk together Orange Juice, Coconut Aminos, Garlic Powder, and Ginger. Once veggies are cooked, toss together in a mixing bowl with OJ and Coconut sauce and cooked ground pork until everything is well coated.
Serve warm with a side of rice!
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