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Egg Roll in a Bowl / Crack…
If you love egg rolls and / or cole slaw, you’re gonna LOVE this!
Prep time: 5 min
Cook time: 20 min
Ingredients:
- 2 tbs sesame oil
- 6 green onions sliced
- 1/2 cup onion diced
- 5 cloves garlic minced
- 1 lb ground pork
- 1 tsp fresh grated ginger
- 2-3 tbs siracha or chili-garlic sauce or hot sauce
- 14 oz bag coleslaw mix
- 3 tbs coconut aminos or soy sauce
- 1 tbs rice wine vinegar
- 1/8 – 1/4 tsp white pepper or black pepper
- himalayan pink salt to taste
Garnish
- green onions from above
- black sesame seeds
Creamy chili sauce
- hot sauce / siracha
- mayo
Recipe
- Heat sesame oil in a large skillet and place over medium heat.
- Add white parts of green onions, onion, and garlic and saute, stirring frequently, until onion begins to soften, about 5 minutes.
- Add ground pork, grated ginger, and 1 tbs hot sauce and cook until pork is browned, about 7-10 minutes.
- Add coleslaw mix, coconut aminos, rice wine vinegar, white pepper, and salt to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
- Meanwhile, in a small bowl whisk together 1/4 cup mayo and 1-2 tbs compliant hot sauce. Add a pinch of salt, to taste.
- To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Drizzle creamy chili sauce over mixture. Garnish with green parts of the green onions and black sesame seeds.
Spicy Dijon Breaded Chicken…
Spicy Dijon Breaded Chicken Thighs
Recently Krystle and I have started ordering from Butcherbox. We had chicken thighs we needed to eat, and she was at work so I googled chicken thigh recipes and found one I scavenged from using the ingredients I had around the house. Here’s what I came up with, it’s incredibly tasty!
- 4lbs chicken thighs
- 2 cups dijon mustard
- 4 cloves garlic
- 2 tsp cayenne pepper
- 3 tbs grass fed butter
- 1.5 cups bread crumbs
- Himalayan sea salt
- Heat oven to 425
- Line large baking dish with nonstick aluminum foil
- In large bowl, mix diced garlic with melted butter, Dijon mustard, 1 tsp cayenne, and a dash of sea salt
- In separate large bowl, mix bread crumbs and 1 tsp cayenne pepper
- Dip chicken thigh into first bowl, thoroughly covering with mixture
- Dip chicken thigh into bread crumb bowl, covering both sides
- Repeat for all chicken thighs
- Place in dish
- Bake for 35 minutes
Shakeology Chocolate Mousse…
Shakeology Chocolate Mousse.
This is, by far, the best Shakeology recipe ever. I don’t say that lightly.
8 years ago in March, Shakeology exploded on the market, and people began experimenting with it, trying all kinds of things – shakes obviously, but also brownies, pancakes, cakes, pies, you name it.
Of course, the pudding idea was quick to spread, with the simplest and one of the tastiest recipes being to mix it with greek yogurt…it’s really tasty.
However, I have always loved the decadence of chocolate mousse…and I’ve had a hard time finding it, even in fancy restaurants. You usually wind up with some overly fanciful dab of chocolate ganache on a larger dessert dish, a hint of something that reminds you of true chocolate mousse.
Today, I have the solution…and I can say that it’s totally healthy, doesn’t cut any corners, doesn’t add any extra sweeteners, doesn’t cheat….and doesn’t disappoint to the chocolate mousse connoisseur. My only regret is that my hand mixer isn’t powerful enough to eliminate all the coconut milk grains…but the taste and texture are a fun combination.
My girlfriend and I recently began using more canned coconut milk in our nutrition from following some of the Whole 30 recipe ideas. I had recently been making us a very tasty, yet dairy full dessert of whipping vegan chocolate Shakeology with heavy whipping cream when we were doing a high fat nutrition plan, but we really did want to move away from dairy, and when the coconut milk came along and we learned that refrigerating it causes it to split into cream and water…..well, I wasn’t about to let my treat go away.
I love experimenting with food, and this one hit the jackpot. It’s so simple, and so delicious. Go make it and see for yourself. Then take it to the next level by making it, serving it, and adding a dollop of freshly ground almond butter on top. It’s heaven.
If you prefer a chocolate icing texture, let it chill in the freezer for a few minutes afterward. Also, be sure to use CANNED coconut milk, NOT the kind in cartons. Only the canned kind separates.
- vegan chocolate Shakeology
- canned coconut milk
- In a large mixing bowl, add 2 scoops vegan chocolate Shakeology with 1 can refrigerated canned coconut milk.
- Using an electric hand mixer, blend ingredients until desired consistency is achieved.
- Serve in bowls or wine glasses.
- Garnish with freshly ground almond butter, strawberries, etc..