Italian Pork, Vegetables and Pasta

Lunch: 495kcal
42g protein, 10g fat, 58g carbs

5g organic butter, ghee or coconut oil
50g white onion, finely chopped
150g pork stir fry strips
(or use a vegetarian pork alternative)
75g green bell pepper, finely chopped
1 garlic clove, finely chopped
200g chopped tinned tomatoes
15ml balsamic vinegar
1/2 tsp Italian seasoning
50g penne pasta


1) Melt the butter, ghee or oil in a non stick frying pan over a gentle heat. Sauté the onion for 3 minutes, stirring frequently. Add the pork and cook for 5-6 minutes, stirring occasionally, until brown on all sides.

2) Add the pepper and cook for 2 minutes, stirring. Add the garlic and cook for 2 minutes, stirring. Add the tomatoes, season with salt and pepper, and stir well. Cook for 10 minutes, stirring occasionally.

3) Meanwhile, bring a saucepan of lightly salted water to a boil. Cook the pasta according to pack instructions. If you find the pasta is sticking together, add a dash of olive oil to the water and use a fork to carefully separate the strands. When cooked, drain and leave to stand for 1 minute.

4) Stir the balsamic vinegar into the tomato sauce, and season to taste with salt and pepper. Cook for 2-3 minutes. Serve