My body doesn’t like fried food, which means I can’t remember the last time I had an egg roll. I always loved the taste of them, so when I ran across this recipe I couldn’t help but put my own little twist on it and share with you! The original recipe comes from petitechefblog.com.
I don’t prefer pork so I used Gerber’s Amish Farm Dark Meat Chicken. It contains a moderate amount of fat (9 grams per serving versus 0 grams for white meat ground chicken), which is important to me because I like a more juicy texture.
When served by itself, Egg Roll in a Bowl may leave you feeling like you just ate a meal from the local Chinese restaurant…hungry an hour later. If I were you I would serve this as a tasty side dish or over a bed of quinoa.
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Egg Roll in a Bowl
The only thing missing is the greasy shell...and who needs that? This recipe combines ground chicken with traditional egg roll Earthfoods like cabbage, carrots, garlic, green onions, and red pepper. Add some Bragg Liquid Aminos and you'll swear you are eating the real thing! 2 Earthfoods per serving: ♥♥
Ingredients
- 1 tbsp. sesame oil
- 1 tbsp. minced garlic
- 1 large organic red bell pepper, diced
- 1 pound hormone and antibiotic-free ground chicken, dark meat I like Gerber's Amish Farm Dark Meat Chicken
- 8 scallions, finely chopped Use red and green parts
- 5 cups shredded green cabbage To save time purchase pre-shredded cabbage!
- 1 cup shredded carrots To save time purchase pre-shredded carrots
- 2 tbsp. Bragg Liquid Aminos or Coconut Secret Coconut Aminos
- 1 tbsp. rice wine vinegar
- 1/2 tsp. ground ginger
- fresh ground pepper to taste
- 1/3 cup raw cashews, chopped
Ingredients
- 1 tbsp. sesame oil
- 1 tbsp. minced garlic
- 1 large organic red bell pepper, diced
- 1 pound hormone and antibiotic-free ground chicken, dark meat I like Gerber's Amish Farm Dark Meat Chicken
- 8 scallions, finely chopped Use red and green parts
- 5 cups shredded green cabbage To save time purchase pre-shredded cabbage!
- 1 cup shredded carrots To save time purchase pre-shredded carrots
- 2 tbsp. Bragg Liquid Aminos or Coconut Secret Coconut Aminos
- 1 tbsp. rice wine vinegar
- 1/2 tsp. ground ginger
- fresh ground pepper to taste
- 1/3 cup raw cashews, chopped
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Instructions
Heat sesame oil in a large pan over medium-high heat. Add the garlic and diced red pepper and saute for 4 minutes, until softened slightly.
Add the ground chicken and scallions to the pan and cook about 5 minutes longer, until the meat is cooked through and no pink remains.
Stir in cabbage, carrots, Bragg Liquid Aminos or Coconut Aminos, rice wine vinegar, ginger, and pepper. Cover and cook 5 minutes. Top with chopped cashews and enjoy!
Recipe Notes
Nutrition Facts per serving: Calories: 320; Total Fat: 18 grams; Saturated Fat: 4 grams; Sodium: 600 mg; Potassium: 530 mg; Total Carbohydrate: 18 grams; Dietary Fiber: 5 grams; Net Carbohydrates: 13 grams; Sugar: 5 grams (0 grams added sugar); Protein: 25 grams
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I just love a good salad. This recipe is light, yet filling, with tons of flavor and rich in nutrients. The addition of cilantro adds a bright flavor and doubles as one of the most potent heavy metal detoxifying herbs around. We tend to limit cilantro to guacamole and salsa recipes, but you can easily add it to any salad or smoothie—just give it a good rinse before adding. I’ve been known to munch on a few sprigs of cilantro just because I know how good it is for my body. I know…total nutrition geek!
I topped this salad off with Cypress Grove Purple Haze Goat Cheese with lavender and fennel pollen. It really gives it a unique twist! Not a fan of goat cheese? You can also use feta, blue, or Gorgonzola cheese…or omit the cheese altogether (although I consider that a punishable crime 🙂 ).
The great thing about this salad is it holds up pretty well in the refrigerator for a couple of days, so if you know you’re going to have leftovers, add the sunflower seeds and cheese right before serving. Also, aim for ripe yet firm avocados. If too soft they will mush a bit once combined with the other ingredients.
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Peach, Avocado & Cucumber Salad (w/lavender & fennel pollen goat cheese)
This recipe is light, yet filling, with tons of flavor and rich in nutrients. The addition of cilantro adds a bright flavor and doubles as one of the most potent heavy metal detoxifying herbs around. 4 Earthfoods per serving: ♥♥♥♥
Ingredients
- 1 English cucumber, diced
- 4 roma tomatoes, diced
- 3 ripe avocados, peeled, seeded and diced
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 fresh peach, diced with skin on
- 1/4 cup raw sunflower seeds
- 1 fresh lemon, juiced
- 2 tbsp. extra virgin olive oil
- Sea salt and pepper to taste
- 3-4 ounces fresh goat cheese, cut into small pieces I like Cypress Grove Purple Haze Goat Cheese (with lavender and fennel pollen)
Ingredients
- 1 English cucumber, diced
- 4 roma tomatoes, diced
- 3 ripe avocados, peeled, seeded and diced
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 fresh peach, diced with skin on
- 1/4 cup raw sunflower seeds
- 1 fresh lemon, juiced
- 2 tbsp. extra virgin olive oil
- Sea salt and pepper to taste
- 3-4 ounces fresh goat cheese, cut into small pieces I like Cypress Grove Purple Haze Goat Cheese (with lavender and fennel pollen)
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Instructions
Add cucumber through sunflower seeds to a large bowl and mix until combined.
Add lemon juice, olive oil, salt and pepper and mix together until evenly coated.
Serve with 1/2-1 ounce of goat cheese on top of each portion!
Recipe Notes
Nutrition Facts per serving: Calories: 300; Total Fat: 25 g; Saturated Fat: 5 g; Sodium: 65 mg; Potassium: 680 mg; Total Carbohydrate: 19 g; Dietary fiber: 8 g; Net Carbohydrates: 11 grams; Sugar: 8 g (no added sugar); Protein: 7 g
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