Hi readers! It’s been a few weeks since I posted because I am currently doing the unthinkable- I’m in the throes of the Whole 30 Program. For those of you who don’t know what that is, it’s a program where you eliminate all sugar, all dairy, all grains, all legumes, as well as a bunch of other inflammatory foods from your body for a full 30 days. No butter, no sugar, no pasta. In other words, torture. But, the benefits so far have been amazing. I do promise I’ll be back to my regularly scheduled blogging in 5 days. 😉
I have learned an absolute ton while doing this. The catalyst to this was watching a documentary called Fed Up. It’s about all the hidden sugar that is in our food that we think is healthy. If you haven’t watched it- you owe it to yourself to watch. It is infuriating and eye opening. I have learned a ton about hidden sugar in food. You all know I love to indulge, and when I know I’m eating sugar, like a brownie, I am all over that. When it’s hidden in my taco seasoning though, it’s quite annoying. I’ve really learned how to read my labels.
This is one of my favorite Whole 30 compliant meals that I have found. It’s called Egg Roll in a bowl, and basically it’s homemade super easy Chinese food. Really delicious. My husband raved over this one, and it took me about 15 minutes to throw together.
My 3 year old son is still learning to like “the healthy stuff.” He did eat it all though and earned an orange popsicle, which was all that really mattered. 🙂
Recipe adapted from Ancestral Nutrition
1 small/medium head of cabbage, sliced into one inch pieces
3 large carrots, sliced very thin (I used my Zoodle maker)
1 medium yellow onion, diced
1 tbsp. unflavored coconut oil
1 tbsp. sesame oil
2 teaspoons minced garlic
1/3 cup coconut aminos (if you aren’t on the Whole 30/paleo program, you could sub soy sauce)
2 boneless skinless chicken breasts (you could use any protein)
2 eggs, beaten (optional)
Heat the coconut oil over medium high heat. Sautée your onions and add your chicken until chicken is cooked through.
Add your carrots and cabbage and sautée until soft.
Mix together the coconut aminos, garlic, and sesame oil and pour over the cabbage mixture. Cook until a little softer and incorporated. Over high heat, pour your eggs on at the very end until scrambled into the mixture and serve. (If your pan has a lot of liquid at the bottom at this point, you might want to remove some of it before you add the egg.)