Rae lives and farms on Barr Farms with her family. She loves cooking healthy food, trying new things, deep conversations with friends, reading, learning, and playing, especially with her three children.
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!
