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Better Breakfasts-Protein & Veggies!

by Anna Zell LAc., MAOM

My breakfast this morning is a favorite, Pork and Kimchi Stew!

This recipe comes from Sunset Magazine.  I often use left-over, cubed pork roast.  This morning I added some fresh cabbage to the onion, garlic saute.  Fresh ginger root stores really well in a ziplock in the freezer, very easy to peel and grate while still frozen.

Ingredients
1 tablespoon sesame or coconut oil
1 pound boned country pork ribs, cut into 1/2-in. pieces
1/2 onion, thinly sliced
1 tablespoon chopped garlic
1 tablespoon chopped ginger
6 cups reduced-sodium chicken broth
1 1/2 cups kimchi (Korean-style fermented cabbage)* with some juice, coarsely chopped
1/2 to 1 jalapeño chile, thinly sliced (optional, leave out if you don't like heat)
2 teaspoons toasted sesame oil
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame seeds
Salt and pepper
8 ounces silken tofu, cut into 1-in. cubes
3 green onions, sliced
Directions
Step 11 Heat vegetable oil in a medium pot over medium-high heat. Add pork and cook until starting to brown, about 3 minutes. Add onion, garlic, and ginger and cook until onion begins to soften, about 2 minutes. Add broth, cover, and boil until pork is tender, 7 to 10 minutes. Step 22 Add kimchi, jalapeño, sesame oil, soy sauce, and sesame seeds; cover and return to a boil. Season to taste with salt and pepper. Add tofu and half the green onions and cook until heated through. Ladle into bowls and sprinkle with remaining green onions. Step 33*Find in the Asian aisle of most grocery stores or refrigerated in the produce section.
2. Heat vegetable oil in a medium pot over medium-high heat. Add pork and cook until starting to brown, about 3 minutes. Add onion, garlic, and ginger and cook until onion begins to soften, about 2 minutes. Add broth, cover, and boil until pork is tender, 7 to 10 minutes.
3. Add kimchi, jalapeño, sesame oil, soy sauce, and sesame seeds; cover and return to a boil. Season to taste with salt and pepper. Add tofu and half the green onions and cook until heated through. Ladle into bowls and sprinkle with remaining green onions.
4. *Find in the Asian aisle of most grocery stores or refrigerated in the produce section.
Nutrition
Amount per serving
Serving size: Serves 4
Calories: 308
Total Fat: 14g
Saturated Fat: 3.3g
Cholesterol: 84mg
Sodium: 1398mg
Total Carbohydrate: 9.6g
Dietary Fiber: 2.3g
Protein: 34g

Staying Healthy in the Time of Covid19-Step 1

We are all eating at home more now with the "social distancing order".  I've been noticing in the grocery store that there aren't any shortages of the foods that keep us healthy; namely fresh fruits and vegetables! 

I always start suggesting improvements to patients health with a focus on breakfast.  Why is that?  Because the majority of our standard breakfast choices are sugar-laden.  Eliminating or reducing our sugar consumption is a major boost to our immune function.  Beginning your day with a protein and veggie meal is optimal for maintaining mental focus, energy, mood and stamina throughout your day.  The following link is to a favorite of mine with the added plus that it makes enough for 3-4 breakfasts if you're not feeding a large family.  I like to add some juice sweetened craisins (1/4 cup for the entire recipe).  Try it and let me know what you think!

https://www.paleorunningmomma.com/paleo-breakfast-hash-whole30-egg-free/