EGG ROLL IN A BOWL | PALEO KETO

 Every now and then I will make a recipe and I know it is a success within the first 24 hours.

I promise I’m not being cocky.  There is a method to my madness to prove this theory.

How exactly do I know?

Cohl and I wage leftover war against each other and fight to the egg roll in a bowl finish.

Cabbage is flying around as we elbow our way to the refrigerator for one last bite.

Ok, I’m getting a little dramatic here, but for realz.

These keto egg roll in a bowl leftovers can cause quite the stir.



Ingredients

2 Tbsp. olive oil divided

1 lb. ground turkey or beef 93/7

1 ½ cup sweet onion finely diced

1 cup carrots shredded

½ tsp ginger minced

3 cloves garlic crushed

¼ cup chicken broth

5 cups cabbage cut into ¼-inch shreds

2 Tbsp. coconut aminos Tamari or soy sauce, gluten-free*

2 tsp. apple cider vinegar or rice wine vinegar

½ tsp. salt to taste

¼ tsp. pepper to taste

1 tsp. toasted sesame oil

Toasted sesame seeds optional

Green onions optional

See this recipe in Healthy Meal Plan #1


Instructions

In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.

Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes.

Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.

Pour chicken broth in the pan and scrape the bottom of it to deglaze it.

Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.

Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!  See this recipe in Healthy Meal Plan #1

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