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    #Whole30 Egg Roll Bowls

    We started on Whole 30 on Monday, feeling like we needed a food reset. I’m already totally gluten free, but admittedly, we’ve been eating way too much cheese and sugar lately! My dear husband is also *perhaps* addicted to ice cream (no judgement, it happens to the best of us, babe). So we decided to embark on the Whole 30 plan, which if you don’t know, is Paleo plus a few restrictions. So you’re eating only whole, unprocessed foods and NO sweeteners of any kind (even natural ones like honey).

    If you like getting new recipes, follow me on Instagram where I share almost-nightly videos in my story about what we’re eating and how I made it. I’m going to start sharing some quick and delicious recipes to get you started on your own Whole 30 (or, just a few clean eating options if you’re not about 30 days of it!).

    Last night, I made Egg Roll Bowls, which are exactly what they sound like: a bowl full of egg roll filling that makes you very happy. My general cooking philosophy is just to experiment until I get it right. So, I like to peruse Pinterest for ideas, I read through several recipes, then I take the pieces that I like, add my own flavors and combine them into my own concoction. This method has served me well!

    Egg Roll Bowl Graphic


    Egg Roll Bowls (Whole 30|Paleo|Gluten-Free)


    1 lb ground pork (you could also use turkey or chicken)
    1 12oz bag fresh coleslaw mix (with cabbage and carrots)
    1/2 onion, diced
    3 cloves garlic, minced
    3 green onions, sliced (white and green portions)
    3 tbl coconut aminos (if you’re not doing Whole30 or Paleo, you can also use gluten free soy sauce)
    1 tsp rice wine vinegar
    1 tsp sesame oil
    1 tbl extra virgin olive oil
    1/2 tsp ground ginger
    salt and pepper to taste


    1. Brown your ground pork in a large pan. Once it’s almost brown, add your olive oil, onion and garlic. Saute until your onion is translucent, about four minutes, over medium heat.
    2. Add your ground ginger, coconut aminos, rice wine vinegar, sesame oil and your coleslaw mix. Mix it up and let this cook down for about five minutes or until your cabbage is tender.
    3. Add salt and pepper to taste.
    4. Garnish with your green onion and enjoy!

    It really is that easy! This was so delicious, quick and filling. Totally satisfies the craving for an egg roll without the fried exterior. Enjoy!


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