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.)
16 thoughts on “Paleo (Whole 30) Egg Roll in a Bowl”
Changes based on what I had in the house:
Ground turkey iso chicken
Bagged cabbage slaw for veggies
Fish sauce for flavor bc I didn’t have sesame oil
Sorry for changing your recipe, but so pleased with results.
Thank you !
Hi Hope! I’m constantly adapting recipes! So glad you enjoyed this one.
Hi! This looks delicious! I am definitely going to try 🙂 Around how many servings does this make? Thanks!
Hi Olivia. 4-6 servings! Thanks for visiting.
Looks delish! Are you sure that it is Whole 30 approved? I thought that sesame oil was a no-go as per the book It All Starts with Food?
Sesame oil is compliant, they just want you to limit it. From the Whole 30 website:
“We encourage you to limit your use of the others (like safflower, sunflower, canola, grapeseed, or sesame) at home, while not specifically exluding them on the program. That means don’t use canola as your primary cooking fat in your own kitchen; there are much healthier choices outlined in our shopping list.”
See more at: http://whole30.com/2015/01/rules-recommendations/#sthash.I8RDjahk.dpuf
I didn’t want to get my hopes up too high but… This was truly amazing! Thank you so much for sharing.
Made this tonight for dinner. My new favorite! Sooo good!
Made this tonight. I used bagged coleslaw mix and leftover cooked chicken breast. Quick and easy! Adding to my list of favorite recipes!