Day 6: Dinner

LEMONGRASS PORK

• olive oil spray, for cooking
• 3⁄4 tsp fish sauce
• 1⁄2 clove garlic, finely chopped
• 1⁄2 stalk lemongrass, white part only, finely chopped
• 1⁄4 tsp freshly ground white pepper
• 200g pork butterfly (loin medallion) steak, all visible fat removed
• 2 inner iceberg lettuce leaf cups
• 1⁄4 Lebanese cucumber, chopped
• 1 1⁄2 tbsp roasted unsalted cashews, coarsely chopped
• lime wedges, to serve

CAULIFLOWER FRIED RICE

• olive oil spray, for cooking
• 125g cauliflower, cut into small florets
• 3⁄8 cup frozen peas
• 40g sugar snap peas, trimmed
• 30g snake beans, cut into 3cm lengths
• 1⁄4 small head broccoli, trimmed and cut into small florets
• 30g button mushrooms, trimmed and thickly sliced
• 1 spring onion, finely chopped
• 1⁄4 carrot, coarsely grated
• 1⁄4 cup cooked basmati rice
• 1⁄2 tsp salt-reduced soy sauce
• sesame oil, for drizzling

• Place the fish sauce, garlic, lemongrass and pepper in a small bowl and stir to combine. Place the pork in a baking dish, spoon the marinade over to coat each side, cover and set aside.
• To make the fried rice, place the cauliflower in a food processor and process until finely chopped, then set aside. Cook the peas in a saucepan of simmering water for three minutes until tender, then drain and set aside.
• Spray a chargrill pan with olive oil and heat over high heat (or heat a barbecue grill plate to high). Add the pork and cook for five to six minutes on each side until browned and just cooked through. Transfer to a plate and cover loosely with foil to rest.
• Spray a wok or large non-stick heavy-based frying pan with olive oil and heat over medium heat. Add the sugar snap peas and beans and stir-fry for two to three minutes until just softened. Transfer to a heatproof bowl and set aside.
• Add the broccoli and mushrooms to the wok, spray with more oil if necessary, and stir-fry for three minutes or until tender, then transfer to the bowl.  
• Add the cauliflower, spring onion and carrot to the wok and stir-fry for two minutes, then add the rice, peas, reserved vegetables and soy sauce and stir-fry for two to three minutes until heated through. Drizzle with sesame oil and set aside.
• Cut the pork into thick slices on the diagonal. Place the two lettuce cups into the base of a bowl. Add the fried rice and cucumber and the sliced pork steak. Scatter over the chopped cashews and serve immediately with lime wedges.l

Healthy Snacks

• 1 slice of Helga's Prebiotic range of bread + 40g avocado + tomato
• 1 medium banana
• 40g of most nuts

*Allow for up to 3 serves from your healthy snack list each day.

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