Don’t let the name scare you away. I’ve never been a fan of egg rolls. But this dish – major fan. In fact, I’ve tried just about every variety out there on the interwebs, and this is my favorite. My kids love it. The adults love it. It’s a win.
(Just to be clear, my kids also like sushi and dislike pasta with red sauce. So take their feedback with a grain of pink Himalayan sea salt, okay?)
My FAVORITE things about this meal: it takes about 15 minutes to make (start to finish) clean up is simple, and it’s extremely filling and satisfying.
I don’t like to use pork too much because I don’t trust the sourcing/toxicity, so sometimes I’ll use grass fed beef and that’s good, too. The most flavorful meat to use in this is ground breakfast sausage. Again – toxin alert for you purists. But it’s soooooo delicious.
As far as cabbage goes, I prefer a head of green cabbage because it’s so cheap and cabbage is one of the “Clean 15,” so you don’t have to freak about buying unorganic. Pre-shredded bagged cabbage works too, but as long as you have a good knife, save your money!
I’ve used a blend of purple and green cabbage with shredded carrots, and that’s good too. You really can’t go wrong. You could add mushrooms or broccoli or any other vegetable you’re in the mood for.
Continue reading “The BEST Egg Roll in a Bowl Recipe”
For some reason, hummus was one of those things that always seemed waaaay more complicated to make than it actually is. So while I call this “hummus for dummies,” it’s really more like “hummus for lazies,” because if you can scroll Facebook or Instagram stories all day, you can find 5 minutes to put this together.
The reason I finally caved and started making my own has nothing to do with money, but everything to do with ingredients. Most store-bought hummus is made with soybean or canola oil, which are HORRIBLE for you. I wanted to be able to control the ingredients I put in so that I could offer it as a healthy snack option for my kids without worrying about my boys developing man boobs (it’s true).
All it takes is a food processor and a few ingredients. Continue reading “Hummus for Dummies”
Salads and I have a pretty shady history. In fact, salads give me a little PTSD. They make me think of diets and all the trauma associated with dieting. The idea that if I only eat “good” food, I’ll look better and be a new and improved version of me. Spoiler alert – I’m always the same me, and no amount of salads or promising diets will change that.
So salads and I needed healing time. We took a break from each other. I focused on food for brain health and began retraining my mind on how I think about food and what motivates me to eat healthy. After listening to a podcast about phytonutrients in different colored vegetables, I knew it was time to re-enter the world of salads. Continue reading “Not Your Average Salad”