Pork and beans – again!

Pork coated and fried in gluten free breadcrumbs, topped with mustard, and served with sautéed green beans.

pork and green beans

Simple, easy, and delicious.

green beans


Seared Mahi Mahi with Miso Green Beans

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  • Fresh green beans (with ends trimmed)
  • 2 T Butter
  • 1/4 C soy sauce (or substitute with gluten free tamari)
  • Splash of mirin
  • Splash of apple cider vinegar
  • 1 T red miso paste
  • Drizzle of chili oil
  • Mahi-mahi filets (thawed and deboned)
  • Pinch of Alderwood smoked salt


First, bring a big pot of salted water to boil. Drop in the green beans, and cook until tender and still bright green (about 5 minutes). Then, cool the green beans in an ice bath. In a sauté pan, melt a tablespoon of butter, then add a quarter cup of soy sauce, a splash of mirin and apple cider vinegar, a tablespoon of red miso paste, and a drizzle of chili oil. Heat to a simmer, and add the cooled green beans. Sautee for a couple of minutes.

Sprinkle both sides of the mahi-mahi with the Alderwood smoked salt. Sear in a hot pan with butter, a few minutes each side (depending on the thickness of the fish). The fish should be slightly undercooked in the middle.

To plate, cube the mahi-mahi, and place in the middle of the plate. Top with the sautéed green beans.

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Primal Pork and Beans


Green beans, that is!

When Nick was making dinner , he brought up an amusing point: “We eat a lot of weird vegetables! I think green beans are the most normal thing I’ve made in a long time.” There is some question in the paleo/primal community on green beans, since they’re technically legumes (Cordain is against them, Mark Sisson enjoys his side-dish green beans). For me personally, they don’t give me any digestive issues and they taste great (and they don’t have gluten!), so I see them as they’re a nice side to throw in the rotation.

We went to our Crossfit orientation last night, and I handled it pretty well (I’ve been working out 2-3 times a week with a personal trainer and we do a lot of Crossfit style workouts), but Nick was quite sore (though he did awesome!). We had a simple dinner so he could relax.


First, he sprinkled the pork chops with a citrus spice mixture, and seared them on both sides. They were plated with a dash of mustard.


For the green beans, he first toasted the pine nuts in a bit of olive oil. Then, he added the beans and sautéed them with the nuts, oil, and homemade raspberry red-wine vinegar.