Serves: 2 | Cook Time: 30 mins | Calories: 511 | Type: Gluten-Free | Macros P: 45g / C: 16g / F: 31g


  • 2 x 170g pork loin steak
  • 1 garlic clove
  • 1 red onion
  • 20g creamed coconut (sulphites)
  • 150g chestnut mushrooms
  • 2 tsp smoked paprika
  • 1 tsp wholegrain mustard
  • 1 broccoli
  • 1 lemon
  • Handful of parsley

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Boil a kettle. In a jug, dissolve the creamed coconut in 100ml boiling water.
  2. Finely slice the red onion and chestnut mushrooms and finely chop the garlic and parsley. Slice the pork into thin strips.
  3. Heat 1 tsp oil in a medium-sized pan and fry the onion and garlic for 3 mins.
  4. Add the sliced pork and cook for 5 mins until golden. Then add the mushrooms and smoked paprika and cook for 3 mins.
  5. Add the creamed coconut and wholegrain mustard, and season with salt and black pepper. Simmer for 5-10 mins, until the pork is cooked through. Stir in half of the lemon juice, to taste.
  6. Meanwhile, to make the broccoli rice, grate the broccoli into a rice consistency. Add the broccoli rice to a saucepan on a medium heat with 2 tbsp water, the remaining lemon juice and a pinch of sea salt. Stir continuously for 4 mins until tender.
  7. Mix half of the chopped parsley through the broccoli rice and serve on two warm plates, top with the pork stroganoff and scatter over the remaining chopped parsley.