So this past week I have been jumping on all kinds of bandwagons. Mostly because I have felt gross and bloated and this body is no where near ready for bathing suit season. I’m drinking apple cider vinegar and water 2x per day and I’m trying to cut carbs and sugar- not completely just decreasing the amounts I have been consuming. I’ll let you know how the apple cider thing is going in a week or two. Numerous people have posted or snapped about Egg Roll in a Bowl so I thought I’d try whipping it up this week. Not only was it super easy, but was delicious too!
2 tbsp toasted sesame oil
3 cloves of garlic, minced or grated
1 bunch green onions, divided
1 inch of fresh ginger, peeled and grated
1 lb ground pork
1 bag shredded cabbage
1 cup shredded carrots
3-4 tbsp Coconut Aminos
1 tbsp Rice Wine Vinegar
2 tbsp Sriracha
Heat same oil in a large skillet over medium heat. Add garlic and 1/2 cup of the onions. Add ground pork, cooking and crumbling until no longer pink. Add ginger, slaw and carrots. Sauce for 2-3 minutes. Add coconut aminos, rice wine vinegar and Sriracha. Cook until veggies are tender and your desired consistency. Serve with remaining green onions and extra Sriracha, if you like.
I’d love to hear about other low carb and easy recipes you all have tried… help me out peeps!!!
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