Check out the happy little chef in the background!
This little lady (photographed) wanted to help make some dinner, and so my tiny assistant started by brushing a few strips of pork rind with melted butter, and then sprinkled salt and pepper on them. We cooked them in the oven at 200 degrees C and set the timer for 25 minutes.
The small chef (photographed) then spiralized four big carrots and put them into a large mixing bowl. I then helped by pouring some boiling water on top to kind of soften them, and this was enough to turn the noodles soft, like spaghetti. We then let them sit like that for around 10 minutes.
We used some left-over roast pork and chopped it up into small pieces. We added some thinly sliced red cabbage, a brown onion, two tomatoes, six chopped button mushrooms, a few ripped up basil leaves and added a handful of frozen corn. They were warmed through in a big stockpot with some salt and pepper, and a little drizzle of coconut oil. Right at the end, we added a tablespoon of coconut cream to the mixture and mixed it through. We then strained the water off the carrot noodles, chopped them into shorter lengths using the kitchen scissors, and added them all to the mixture, and stirred again.
The pork rind was cooked, so the little chef carefully used tongs and put big dollops of the roast pork noodles into bowls. She then made little X's out of the crunchy pork rinds, and put them on top.
It is so nice having help in the kitchen, and the meal always tastes so much better when you can both proudly share the praise at the end of a good dinner.