Heat oil in a large skillet over medium heat. Add the pork strips and fry, stirring occasionally, for about 7 minutes until browned and fully cooked. Spoon out the meat onto a dish and set aside.

Add the onions, pepper, and mushroom to the skillet and saute for about 7-10 minutes until veggies are soft. Add the meat back in along with all of the spices, plus a pinch of salt/pepper, and stir, cooking until fragrant, about 1 minute.

Add in the heavy cream and feta. Once it's bubbling and the feta is melty, remove from the heat and serve.

Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).

In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.

Drizzle vinaigrette over the salad and serve.

(Note: Follow rice package instructions if they differ from below)

Rinse the starch off the rice in a strainer under cold water for 30 seconds.

Bring the water to a boil over high heat in a large pot that has a tight fitting lid.

Add the rice, stir it just once, and simmer, covered, for 30-45 minutes or until water is absorbed.

Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.