Spicy Egg Roll in a Bowl

I know we all love fried egg rolls – who doesn’t? What you may not realize is you can enjoy virtually the same flavors without the gluten filled fried egg roll wrap, and the task of rolling, filling and frying them! I remade the paleo egg roll in a bowl I posted a couple weeks ago basically because it’s AMAZING and so incredibly easy, changing it up a little to make it spicy (and it was spicy)! I can’t seem to get enough of the Asian flavors lately, such great combinations by switching out or adding just a couple ingredients.

Spicy Egg Roll in a Bowl

  • 1 bag coleslaw mix
  • 1 shredded/thinly grated carrot
  • 1/4 cup coconut aminos (soy free, gluten free)
  • 1 TBSP sesame oil
  • 2 TBSP minced garlic
  • 1 large jalapeno, 1/2 seeded and finely minced
  • Chopped green onion
  • Cilantro
  • Shredded unsweetened coconut
  • 1 TBSP coconut oil

Saute the coleslaw mix and minced garlic in the coconut oil for about 5 minutes until the coleslaw starts to cook down, add the grated carrot and jalapeno. Continue sauteing until vegetables become soft and pour the coconut aminos and sesame oil on the mixture. Toss to coat and saute 10 minutes more so the vegetables absorb the liquid flavor and start to “fry” in the pan. Portion desired amount into a bowl and top with green onion, cilantro and shredded unsweetened coconut.

Side note: I didn’t measure the cilantro, green onion or coconut. I love cilantro so I was fairly generous with it and as a result it had a great flavor, same with the onion. The coconut added a nice sweet crunchy flavor, although I used it more sparingly.

I hope you enjoy! Let me know what you think 🙂

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Paleo Egg Roll in a Bowl

Major Asian flavor cravings this weekend and I remembered I’d pinned a recipe on pinterest for a paleo egg roll in a bowl a while back, so I looked it up and made it. Not only was it extremely easy to make, it was exactly the flavor I was wanting and super healthy!

The original recipe is from Ancestral Nutrition and can be found here. There are so many options to modify this recipe too with different proteins and/or sauces!

The only modification I made was with the cabbage – to save time, rather than buy a head of cabbage and slice it, I bought a bag of shredded coleslaw mix (the red and white cabbage with carrot) and used the entire bag. For the carrot, I used my vegetable peeler to get it into real thin strips. It doesn’t seem like the 1 tbsp of coconut oil will be enough to saute, but it is – it provides enough moisture to cook the cabbage down and let it “fry” without leaving it super oily. Coconut aminos is a tasty soy sauce alternative (soy and gluten free!) and sesame oil is a flavor handy oil to have on hand, most people wouldn’t think they’d use it very much, but once you do it finds its way into things more often 😉

I’ll definitely be making this again, and will probably experiment with ingredients (I’m thinking egg, maybe shrimp, sriracha, etc.)!IMG_6357[1]IMG_6358[1]IMG_6361[1]

Sesame Green Beans with Water Chestnuts

I’m really trying to get back to blogging regularly again. Not only do I miss it, I cook everyday, and a lot of the time it’s a random concoction of real food and ingredients that’s pretty damn tasty! Therefore, I feel the obligation to share since 99% of the time said concoction is super easy. Eating healthy doesn’t need to be difficult or lack flavor.

Water Chestnuts – like them? I love them. Something about that crispy crunch and that they maintain it after being cooked. I also know several people who hate them. Seems to be a love/hate thing. This recipe was inspired by green beans in the fridge and water chestnuts in the pantry (and maybe a recent trip to my favorite gluten free Chinese food restaurant here in San Diego), and rocked!

Sesame Green Beans with Water Chestnuts

  • Green beans
  • 1 can water chestnuts, whole
  • Sesame oil
  • Chili garlic sauce
  • Garlic salt

Place green beans and water chestnuts on baking sheet (I line mine with foil – easy cleaning), add a light drizzle of sesame oil over vegetables, sprinkle with garlic salt and spoonfuls of chili garlic sauce – I was generous for the spice factor. Toss to coat, and roast at 400 degrees until done to your liking. It doesn’t take long at high heat, but I prefer my green beans a little more charred. I took out and tossed in the middle just to stir things up.

Great spicy sesame flavor, and I had the leftovers for dinner last night! Would make a great side dish, but I bet it’d be good as a cold salad too with maybe a fresh drizzle of sesame oil.

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