Kung Pao Pumpkin & Pork, because why not?

• Thin sliced pork loin or chops
• Coconut Oil
• Fresh Garlic
• Veggies (dealer’s choice)
• Fresh Pumpkin
• Optional Red Pepper to Taste

1. In a skillet brown 4 diced garlic cloves in 2 TBS of coconut oil. I like to use my mom’s old nut chopper =)
2. Add your pork strips & saute until there are some brown edges. You can pre-season your pork as well if you like.
3. Add all of your (already cut) veggies & pumpkin chunks. I use a lot of zucchini because I like the peppery taste it brings.
4. Add red pepper if desired to taste… Careful it’s HOTTTT!
5. Saute until finished cooking, then add 2 TBS of P.F. Changs Kung Pao Sauce.
6. Stir & turn burner off remove pan from heat & stir more thoroughly.

This feeds 2 people, there’s 11 CARBS in the sauce, so keep that in mind when budgeting your veggies. I always save my carbs for the sauce =)