Australian Healthy Food Guide — November 2017

WEDNESDAY

coleslaw

++

baby spinach peanut butter pork mince

Pork & brown rice

satay salad

Serves 4 Cost per serve$3.45

Time to make15 min

9 gluten free 9 dairy free

9 diabetes friendly

350g leanpork mince

1 tablespoonlime juice

¼ cup no-added-saltcrunchy

peanut butter

¹⁄³cup reduced-fatcoconut milk

1 x 250g pouchmicrowavable

brown rice

plus

+lime juice

+coconut milk

+microwavable

brown rice

+coriander

’ll d ...

1 x 400g bag coleslaw

3 cups baby spinach

Coriander leaves, to garnish

1 Spray a large non-stick frying

pan with olive oil and set over

medium-high heat. Stir-fry pork

mince for 2–3 minutes, or until

golden brown. Reduce heat to

medium-low and add lime juice,

peanut butter and coconut milk.

Stir until

2 Add ri o pan;

cook, sti eated

through. Remove the pan from

heat and stir through spinach.

3 Divide cooked pork mixture

and brown rice salad among

4 serving plates. Garnish with

coriander leaves and serve.

NOVEMBER 2017 HEALTHY FOOD GUIDE 55

Pork &

brown rice

satay salad

1685kJ/403cal

Protein 28.0g

Total Fat 19.3g

Sat Fat 5.5g

Carbs 25.9g

Sugars 4.1g

Fibre 7.1g

Sodium 85mg

Calcium 68mg

Iron 3.2mg

PER SERVE

PROTEINHIGH

Recipe: Rebecca Johnston. Photography: Melanie Jenkins. Styling & food prep: Jo Bridgford.

BU

DGET

$P

ECIAL