Monday, April 23, 2012


You know when an easy dinner catches you by surprise? You think, how can something so easy be this good? Well, tonight we have one just like that! A simple dry rub makes these pork kebobs tender and flavorful. The zucchini and squash take no time at all. Stick them all on on a skewer and on the grill--easy! Then, serve the main event on top of a creamy sweet potato & cauliflower mash.

Pork & Zucchini Kebabs

For the Pork
1 lb pork loin, cut into bite size pieces
1/2 tsp each: 
dried oregano
garlic powder
ground cumin
chili powder
coarse salt
cracked black pepper

For the Vegetables:
1 small yellow squash, cut into 1" rounds
1 small zucchini, cut into 1" rounds
1/2 onion, cut into large chunks
1/2 tsp coarse salt
1/2 tsp coarse pepper
1/2 tsp dried thyme
1/4 tsp garlic powder
1/2 tsp olive oil or coconut oil

Soak your skewers in water before you begin. They need about 20 minutes so they don't burn.
Dry the pork with paper towels. Mix the dry rub ingredients together and rub all over the pork. Let stand for 1 hour in the fridge.
Light the grill.
Put the sliced vegetables in a bowl. Add the oil and toss to coat. Mix the spices together and toss in the bowl. Toss to coat.
Alternating veggies and meat, fill up your skewers.
Grill, over high heat, until the pork is cooked though, about 5 minutes each side.

Sweet Potato & Cauliflower Mash

1 sweet potato or yam, peeled and chopped
1 cup cauliflower or broccoli stalks
(I used a mixture of both)
1 Tbsp grass-fed butter
3 Tbsp canned coconut milk
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp coarse salt
1/2 tsp coarse pepper

Put the potato in a pot and cover with water. Bring to a boil and cook until the sweet potatoes are almost fork-tender. Add the cauliflower and broccoli stalks and cook until all the veggies are fork-tender. Drain and return to the pot. Remove from heat. Add butter, coconut milk and the rest of the spices. Puree with an immersion blender.
Three Diets, One Dinner

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