Pork Collar Stew with Cauliflower Rice


I’ve totally been having a love affair with cauliflower rice on this diet…it is so much more delicious than I ever would have imagined. But! I never really thought it would be an adequate replacement for rice in things like stews. I imagined it would be too soggy, and just make the stew a sad and soggy mess. I was wrong!! Completely wrong, to be honest. It totally worked, and make this stew into a meal. I will never again be afraid to sub it for rice in any number of meals. (Think: stuffed squashes, yum). Anyhoo, here’s how I made this:


  • 1 lb. pork collar
  • 1 yellow onion, chopped
  • 2 daikon radish, chopped
  • 2 bell peppers, seeded and chopped
  • 2 stalks of celery, chopped
  • 1 head cauliflower, riced
  • 1 quart pork stock
  • 2 tablespoons ghee
  • salt and pepper to taste


  1. Preheat oven to 350 F.
  2. In a skillet over medium high heat, sear pork collar on both sides.
  3. Transfer pork collar to preheated oven and cook through until internal temperature is 180 F, about 1 hour – 1 1/2 hours. Transfer the collar to a cutting board and allow to sit for no less than 1/2 hour.
  4. Meanwhile, add the ghee to a large, heavy pot. Once it’s melted, add onions, radish, peppers, and celery and sauté until onions are soft, about 5 minutes. Add the pork stock, a quart of water, a sprinkle of salt and the cauliflower rice. Bring to a boil, then reduce heat to low, cover, and simmer over low heat for 1/2 hour.
  5. Slice the pork in thin, bite sized pieces. Add to the stew and simmer another 5 minutes. Salt and pepper to taste. Serve immediately. Or serve the next day: it tastes even better after the flavors have had a chance to get to know each other a little bit.

Whole 30: Day 3

Another work day! So breakfast stayed pretty much the same, two hard boiled eggs and a pear. I was short on time, so rather than fry up bacon I grabbed a bag of turkey jerky that had finished dehydrating that morning at 5:30am when I went for my morning jog. I split the jerky to supplement breakfast and then to snack on a bit in the afternoon.

Lunch: Turkey Bolognese with Zucchini Noodles


This is seriously delicious. I kept exclaiming as I ate my lunch “Yum! This is delicious.” and other such sentiments. Maybe I annoyed my co-workers, but really, who cares? It was fantastic. Here’s how I made it:


  • 1 lb. ground turkey
  • 1 yellow onion, finely chopped
  • 1 1/2 lbs tomatoes, finely chopped
  • 3 tbls. clarified butter
  • 3 zucchinis
  • Salt to taste


  1. Spiralize zucchinis and set aside
  2. Heat 1 tbls. clarified butter in a skillet over medium high heat. Once it’s melted and bubbling, add the ground turkey and onions and cook until turkey is browned and onions are soft, about 5 – 7 minutes
  3. Add tomatoes and butter, bring to a boil, reduce heat and simmer for 10 – 15 minutes. Taste, add salt if needed…it’s done when you think it’s done. It should still be saucy but will thicken up as it cooks down.
  4. Top a plateful of zucchini noodles with the sauce, and enjoy.

I only added the sauce to the portions I was eating at the time…this way any leftover zoodles can keep, and you can have leftovers to add whatever other sauces you want. I still have peanut sauce, yum, and am planning a pesto for tonight.

Dinner: Kerala Beef with Cauliflower Rice



This is fantastic. It’s a dish I cook a lot cause I love it, and I just subbed out one or two things to make it Whole 30 friendly. I got the recipe from the NY Times (they are awesome). You can find the original recipe here.

Kerala Beef:


  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger
  • ½ tablespoon chili powder
  • Salt to taste
  • 1 pound beef tenderloin, cut into 1 1/2-inch strips
  • ¾ tablespoon tamarind concentrate
  • 3 tablespoons coconut oil
  • ¼ teaspoon mustard seeds
  • 5 fresh curry leaves (these are a must for this recipe!!!)
  • 3 medium red onions, finely chopped
  • 2 green chilies, or hot peppers, seeded and finely chopped
  • 2 tablespoons garam masala
  • 1 tablespoon ground coriander
  • ¼ teaspoon ground turmeric
  • ½ teaspoon powdered black pepper
  • 3 tablespoons coconut milk yogurt or coconut milk. I used Anita’s, which is glorious.
  • Freshly chopped cilantro for garnish


  1. Combine the garlic, ginger, chili powder and 1/2 teaspoon salt in a medium bowl. Rub the mixture into the beef and let sit for at least 20 minutes.
  2. Combine the tamarind concentrate with 3 tablespoons boiling water in a small bowl; stir until tamarind concentrate is dissolved, and set aside.
  3. Put 2 tablespoons coconut oil in a large skillet on medium heat. When the oil is hot, add the mustard seeds and curry leaves. Let simmer for 1 minute, then add the onions and chilies, and cook until onions start to soften, about 5 minutes.
  4. Add the garam masala, ground coriander, ground turmeric, powdered black pepper and 1/2 teaspoon salt to the onions. (The mixture will be quite dry.) Cook for another 5 minutes, stirring occasionally, then reduce the heat to low and stir in the tamarind concentrate and yogurt. Cook 3 to 5 minutes, or until the liquid is almost completely evaporated.
  5. Heat the additional tablespoon coconut oil in a second skillet over high heat. Add the beef strips and sear for 30 seconds, turning once.
  6. Using tongs, carefully transfer the beef strips to the skillet with onions, folding them into the onion mixture, and let simmer 3 to 5 minutes, stirring occasionally, until tender and cooked through. Discard the curry leaves; taste and adjust the seasoning, adding more salt if necessary. Garnish with fresh cilantro.

Cauliflower Rice:


  • 1 head of cauliflower
  • clarified butter to taste
  • salt and pepper to taste
  1. “Rice” a whole cauliflower: either grate it with a box grater (laborious but effective) or put it through a food processor with the grating attachment (much simpler, quicker and also effective).
  2. Heat clarified butter in a large pan. Once bubbling, add cauliflower rice. Sauté until satisfied, and add salt and pepper to taste.