Name: Egg Roll In A Bowl
Ingredients: ½ lb Ground Pork; 12 oz Coleslaw or Broccoli Slaw Mix; ¼ cup Green Onion (sliced); 1 Small Sweet Onion (diced); 6 Garlic Cloves (minced); ¼ cup Low-Sodium Tamari Sauce; 1 ½ tbsp Coconut Oil; 1 ½ tbsp Sesame Oil; 1 tbsp Rice Vinegar; 1 tbsp Ground Ginger; Salt and Pepper (to taste); 8 cups Spinach Leaves; ½ cup Mandarin Orange Slices (roughly chopped); ¼ cup Slivered Almonds; ¼ cup Goat Cheese Crumbles; 4 tbsp Dressing

CategoryAsian, Dairy-Free, Dinner, Gluten-Free, Pork

Yields1 Serving

Egg Roll in a Bowl

½ lb Ground Pork

12 oz Coleslaw or Broccoli Slaw Mix

¼ cup Green Onion (sliced)

1 Small Sweet Onion (diced)

6 Garlic Cloves (minced)

¼ cup Low-Sodium Tamari Sauce

1 ½ tbsp Coconut Oil

1 ½ tbsp Sesame Oil

1 tbsp Rice Vinegar

1 tbsp Ground Ginger

Salt and Pepper (to taste)

Mandarin Almond Salad

8 cups Spinach Leaves

½ cup Mandarin Orange Slices (roughly chopped)

¼ cup Slivered Almonds

¼ cup Goat Cheese Crumbles

4 tbsp Dressing

In large skillet, cook ground pork. Season with ground ginger, salt, and pepper.

Remove pork from skillet; set aside. In the same skillet, heat coconut oil and sesame oil.

Add onion, garlic, and coleslaw mix; sauté for 10-15 minutes or until vegetables are tender.

Whisk tamari sauce and rice vinegar together.

Add tamari mixture and pork to vegetables. Stir until well combined.

Continue to cook on low for 10 minutes to allow flavors to meld.

Two minutes before serving, stir in green onions.

Toss all salad ingredients together.

Each serving is 1 1/2 cups pork mixture and an equal portion of the salad.

Dairy-Free Modification

Omit goat cheese. Add 1/8 cup sliced green onions to salad.

Ingredients