Keto rice bowl with slow roasted pork belly

I'm writing this post as I'm inhaling said rice bowl. Apparently it's good enough to inspire me to dust off the old blog and forever document it's amazingness on the interwebs. Plus I have an appointment with my Endo in 1 month and I need to be super strict Keto to get my A1c down to a decent number. Goals!! Doing Keto right requires planning. You have to hit your macros if you want stellar results. Usually I'm a lazy ass ketoer , but I'm inspired by the freshness of 2016 to perhaps not be so lazy. We'll see. But this week I have planned out all my meals and one of them is this rice bowl. I love Asian inspired flavors, ginger and kafir lime are the way to my heart, so I knew I wanted something in that vein. The slow roasted belly is what takes the time here, but after that is done, this meal comes together in about 10 minutes. What you'll need for 1 bowl:100 grams chopped pork belly (with crispy skin!)1 cup riced cauliflower 1 green onion- chopped- whites separated from the greens2 spears of asparagus- chopped1 broccoli floret, chopped- about 1/3 cup1Tbl fresh cilantro1 Tbl healthy oil Fresh ginger, grated1 egg, scrambled (optional)First, roast your belly, low and slow. I whipped up a marinade of soy sauce, garlic, fresh ginger, red pepper flakes and a splash of white wine and marinated the belly, meat down, over night. Then I roSted it on 150C for 3 hours. Lowered the heat to 140C for another hour. Then cranked it up to about 250c to crispUp the skin. &nb...
Source: the beautiful diabetic - Category: Nutrition Authors: Source Type: blogs