Chicken Egg Roll in a Bowl

I’m an egg roll fanatic. Since we are eating healthy, I’ve had to revamp my usual fast food egg roll addiction into something healthier. An egg roll in a bowl fulfills all of my favorite things about an egg roll – the spice, sweet and crunchy cabbage, and salty soy flavor, without the guilt of being in a fried wonton. Eating it reminds me of all the egg rolls my mom and I used to eat when I was younger when she would pick me up early from school and I would hang out with her at my parents’ store. But let’s face it – egg rolls are just freakin delicious.
eggroll10This recipe is incredibly simple and budget friendly. Also delicious. It has the perfect level of spice and is extremely comforting with lots of vegetables and lean chicken.
eggroll1I’m obsessed with cabbage. Braised, raw, grilled, in a stir fry, in soup…pretty much any way it goes. When I was in high school I did the cabbage soup diet, and I think my family hated me for the two weeks that I ate nothing except cabbage soup. But it was delicious! And it made me feel great. Cabbage is a super food, and I wish more people would get onto the cabbage bandwagon with me. There are so many great uses for cabbage and this one of them.
eggroll2eggroll3For two people, I used a quarter of a head of green cabbage. You could substitute purple cabbage or bok choy if you would prefer a sweeter flavor and less of a cabbage-y flavor. It’s all delicious. Also, you could use a pre-bagged coleslaw mix, but I prefer knowing that I control the amount of cabbage going into my stir fry and the quality of the cabbage I am using.
eggroll4eggroll5eggroll6A finely diced half of an onion and a cup of diced carrots are also added to the stir fry. It’s packed with delicious vegetables and a small amount of protein.
eggroll7Boneless, skinless chicken breast reminds of my favorite type of egg roll. I have seen recipes which use ground turkey or ground pork, which sound equally delicious. If you wanted to skip the meat altogether and add mushrooms or egg instead, it would be just as yummy.
eggroll8In a wok on high heat, I add a teaspoon of avocado oil (coconut oil or vegetable oil work well too) and browned the chicken with salt, pepper, and garlic powder.
eggroll9Once the chicken is browned, add the vegetables and 1/4 cup of soy sauce. You can substitute coconut aminos if you do not want the soy in your diet, however, fermented soy sauce does not increase estrogen levels like consuming raw or pasteurized soy products (like soy milk and tofu), so I still use soy sauce. If you wanted to make the final dish spicier, add sriracha. That would be delicious.

Ingredients (makes 2 bowls)
2 boneless, skinless chicken breasts
1/4 head of cabbage, diced
1/2 white onion, diced
1 cup carrots, diced
1 tsp avocado oil
Salt, pepper, garlic powder (to taste)
1/4 cup soy sauce

Directions
1. Heat oil in a large wok
2. Dice chicken and add to wok, season with salt, pepper, and garlic powder
3. Dice cabbage, onion, and carrots
4. Add vegetables to wok when chicken is browned
5. Cook on high heat for an additional ten minutes
6. Stir in soy sauce and cook for an additional five minutes
7. Serve in large bowls

65 degrees

It’s getting cold here in Texas. Not ten-feet-of-snow-my-hands-are-going-to-fall-off kind of cold, but cold enough to make some apple cider and put on fluffy socks and stay inside for hours watching Netflix. And definitely, absolutely, most certainly, cold enough to make Autumn crock pot meals.
chickenchili2 copyOur crock pot has definitely gotten some use this year. The temperatures on it aren’t even visible anymore, but it still does its job. I love just a very simple roast with vegetables that has cooked all day, but sometimes I like to mix it up. What’s fun about these two crock pot recipes is that they are super affordable, healthy, Whole 30, Keto, and absolutely delicious.
Green Chili Chicken Chili
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This chili is spicy, full of vegetables, filling, and super budget friendly. You can make it more Keto friendly by putting shredded cheese and sour cream on top, but it really doesn’t need any extra fluff; it’s delicious and comforting on its own.
chickenchili16All that is required for this chili is some chopping prep and everything cooks all day until you are ready to eat it. Start by dicing one onion finely. The onion will become caramelized and sweet inside the chili.
chickenchili16One chopped bell pepper provides the perfect crunch element inside the chili. It doesn’t completely soften like the other vegetables, which adds a perfect texture.
chickenchili15If you find jalapeños too spicy, omit them. The green chilis will add a spicy edge to the chili that’s not too spicy but adds a great smokiness.
chickenchili10chickenchili9Flame roasted green chilis really are the star. They are a medium spice and when cooked with the chicken, add a smokey edge. I found this jar at Costco.
Isn’t it great when you can get your husband to do all your chili prep? It’s the best.
chickenchili13Two diced and cubed boneless, skinless chicken breasts get added and will become soft and shredded when cooked for hours in the crock pot. Yum.
chickenchili11Canned tomatoes add the moisture needed for the chili and an extra sweet note. If you are making this Keto friendly, you can use flame roasted canned tomatoes (they have less sugar) or fire roasted red peppers and chicken stock instead. It’s all perfectly delicious.
chickenchili8chickenchili3Everything gets stirred in the crock pot, with garlic powder, garlic salt, cumin, cayenne pepper, chili powder, and chipotle powder. Yum.

Ingredients
2 boneless, skinless chicken breasts, diced and cubed
1 yellow onion, diced
1 green bell pepper, diced
1 jalapeño, fresh or pickled, diced
1 cup flame roasted green chilis
1 can diced tomatoes
1 tsp cumin
1 tsp chili powder
1 tsp chipotle powder
1 tbsp garlic powder
1 tbsp garlic salt

Directions
1. Dice yellow onion, bell pepper and jalapeño finely and add to crock pot
2. Dice and chop two boneless, skinless chicken breasts and put in crock pot
3. Add can of tomatoes and green chilis
4. Add cumin, chili powder, chipotle powder, garlic powder, and garlic salt
5. Stir and cook on low for 8 hours, or high for 5 hours
6. To make it Keto-friendly: top with favorite shredded cheese and/or sour cream

Rouladen Beef Stew
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Beef stew is delicious, don’t get me wrong. But when something different sounds good, a Rouladen-style stew is just the thing. Rouladen is thinly sliced beef, rolled up with bacon, pickles, mustard, and onions, and slowly braised for hours. It’s insanely delicious. I mimicked the flavors, but created a beef stew with all the ingredients.
rouladensoup9Cubed chuck roast with lots of marbling is perfect for this recipe. It cooks down and becomes tender. Chuck roast is incredibly cost effective and has perfect flavor for a stew.
rouladensoup8rouladensoup7The cubed roast is braised in chicken stock and pickle juice. It adds a slight vinegar-y flavor that is in Rouladen, but infuses into the meat and makes it rich and cuts through some of the fat from the chuck roast.
rouladensoup4rouladensoup3One cup of coffee is also added, which enhances the beef-y flavor within the stew. You will not taste coffee; just a stronger rich, beef flavor.
MAP_3212To mimick the flavor of bacon, smoked paprika provides the flavor without the guilt of added sugar from bacon.
MAP_3228A spoonful of mustard rounds out the flavors in the stew and also cuts through the fat from the roast, while adding a slight vinegar flavor.
rouladensoup2When you are ready to eat the stew, top with additional diced dill pickle and diced onion. It tastes EXACTLY like Rouladen without the labor of rolling every piece of meat with the pickle, mustard, onion and bacon. This stew can be complemented by braised purple cabbage and it would taste delicious.

Ingredients
1 pound cubed chuck roast
1 can chicken stock
1/2 cup pickle juice
1 cup brewed coffee
2 dill pickles, diced
1 medium onion, diced
2 tbsp mustard
1 tbsp smoked paprika

Directions
1. Dice and cube chuck roast, add to crock pot
2. Add chicken stock, pickle juice, coffee into crock pot
3. Add mustard and smoked paprika
4. Cook in slow cooker on low for 8 hours or high for 5 hours
5. Serve with diced pickles and chopped onion