This bowl = my heaven. Royal pho broth with cabbage ribbons and vietnamese spiced pork meatballs, you have my heart.
Since giving up most grains I haven’t been dining out for as many meals as I used to, and definitely I have not been indulging in big bowls of steaming pho with long slurp worthy rice noodles and more aromatics than my head knew what to do with.
Considering that pho is one of my ultimate comfort foods (helllllo one too many glasses of wine! How does pho always know how to fix that?!), I’ve been coping okay, but when it started snowing this week AGAIN in Seattle, I knew I had to do something about my life without pho.
There seems to be a trend happening on the blog lately… I guess when it’s this time of year I’m just naturally drawn to all the cozy meals!
This gluten free caramelized onion smothered pork chop with herb whipped parsnips and kale definitely fits that criteria.
This dish, probably more than any other dish that I’ve made, reminds me of my grandmother’s dinners.
She used to make smothered pork chops for dinner what felt like every week. Her version was definitely made a little bit differently though – with canned cream of mushroom soup, served alongside some rice and steamed lima beans (my favorite // least favorite veggie that I always said I hated but always finished – oh to be five again 😂)
This version has no canned soups, no grains, and is totally dairy free. Sounds pretty phenomenol, right?
When I made these best ever paleo curried pork meatballs last week, I had no idea I was gonna fall this hard.
Talk about food-crush! These babies are pretty near perfect. Just the right amount of spice and flavor that’s nicely mellowed out with a healthy dose of full fat coconut milk. They’re tender yet sturdy enough that they hold up to the curry sauce, and packed with flavorful ingredients like fresh cilantro, garam masala spice, onion and ginger.
It’s enough to make me want to jump up and down and tell you just how much I love ’em. Which is, I guess, kinda what I’m doing 🙂