Quick&Easy RESTART Lunch/Dinner
Updated: Aug 17
I'm not 100% sure where I found this recipe -- it was hidden in an archive of old screenshots -- but it's a good one and quick too! I think it came together in less than 30 minutes?! Crazy.
Below is the recipe as was written in the old screenshot; however I did do things slightly different. I had some pretty sad looking celery and shiitake mushrooms sitting in my fridge, so I diced those up to cook with the onions in step 1. I also didn't bother making the sauce separately, I just tossed everything in the skillet at step 5 - why dirty a bowl, ya know? Lastly, I didn't measure my coconut oil and accidentally used too much, but the end result was still really delicious... just extra filling.
What's great about a recipe like this is it really shows just how simple it is to make nourishing meals that taste great and don't leave you feeling hungry.
You could sub out any kind of ground meat, whatever veggies you prefer, mix up the sauce ingredients... the possibilities are endless. AND these leftovers can be converted into breakfast by adding an egg or two. Hell yeah!
Overall this was great and something that I'll absolutely make during RESTART in a few weeks!
Egg Roll in a Bowl
3/4 head green cabbage
2 large carrots
4 garlic cloves
grated ginger (I used 3 of those little teaspoon frozen cubes from Trader Joe's)
3 green onions
1 tablespoon coconut oil
3/4 pound ground pork
1/3 cup coconut aminos
1.25 tablespoons sesame oil
coarse sea salt to taste
Prepare veggies: Dice onion. Shred cabbage and carrots. Mince garlic. Grate ginger (if using fresh). Slice green onions.
Heat coconut oil in large skillet. Add onion and cook until it begins to soften. Add pork and break apart with wooden spoon, cooking until no longer pink.
Meanwhile, in small bowl combine garlic coconut aminos, ginger, and sesame oil. Set aside.
Once ground pork is cooked through, add cabbage and carrots to skillet. Stir to combine.
Pour sauce mixture into skillet and stir, continuing to cook over medium heat until cabbage is wilted.
Season with salt to taste and serve topped with green onions.