Egg Roll in a Bowl

Egg Roll in a Bowl 

Meat

• 1 lb Ground pork

Produce

• 5 cloves Garlic
• 1 tsp Ginger, fresh
• 6 Green onions
• 1 green parts Green onions from above
• 1/2 cup Red onion

Canned Goods

• 1 8-oz. can Water chestnuts

Condiments

• 1/4 cup Mayonnaise
• 2 tbsp Sriracha or hot sauce

Baking & Spices

• 1 Black sesame seeds
• 1 14 ounce bag Coleslaw mix /did the Costco Brussel kale mix
• 2 Salt
• 1/8 tsp pepper

Oils & Vinegars

• 1 tbsp apple cider
• 3 tb balsamic vinegar
• 2 tbsp Sesame oil

Nuts & Seeds

• 3 tbsp Coconut aminos or soy sauce

1. Heat sesame oil in large skillet and place over medium heat.
2. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
3. Add ground pork, grated ginger, water chestnuts (Skip for keto), and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.
4. Add coleslaw mix, coconut aminos or soy sauce, vinegar, pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
5. Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.
6. To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.

COCONUT LIME CHICKEN

• 4 skinless, boneless chicken thighs about 1 1/2 pounds
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 3 tablespoon coconut oil
• 1/2 cup red onion, it came out to 1/2 onion for me, chopped
• 2 tablespoons lime juice, about 1 large lime
• 1 tablespoon chopped cilantro
• 1/2 teaspoon red chili flakes
• 1/2 cup full fat coconut milk from a can or coconut cream
• 1 Tb turmeric powder 
• 3 Tb heavy cream
• 1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional

1. Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly. Wipe down the pan with a paper towel to remove black/brown bits.
2. Add a little more oil back to the pan along with the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you're using it. Sauté another couple of minutes. Add the lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk (and the turmeric if using) and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
3. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.
4. Serve with rice or cauliflower rice with the sauce spooned over the top.
5. Add an extra sprinkling of cilantro

Grilled pineapple chicken

Ingredients

• 1 fresh pineapple, skin removed and cut into rounds with the core removed
• 2 lbs boneless chicken thighs (or breasts)

For the marinade:

• 1/2 cup coconut aminos or soy sauce
• 1/4 cup water
• 1/4 cup tomato paste
• 1/2 c brown sugar
• 2 tsp garlic powder
• 2 tsp chili powder
• 1 tsp smoked paprika

For serving and topping:

• White or cauli rice (Cauli rice for Whole30)
• Mixed greens
• Chopped green onions (for topping)

Instructions 

1. To make the marinade, place all of the ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.
2. Place chicken in a shallow bowl or dish and pour the marinade over. Toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
3. When you are about ready to grill, cut pineapple into rounds as noted. Cut out the tough inner core from the rounds and set aside.
4. Heat your grill to high heat (about 500° F). Add the chicken and pineapple to grill and cook, flipping once and basting chicken with any remaining marinade until cooked through, about 5-6 minutes on each side depending on the size of the chicken. Remove pineapple when it is grilled to your liking (we grilled it just 3-4 minutes per side). 
5. Serve chicken and pineapple with your desired side, over rice or over greens (or greens and rice). Enjoy.

Instant Pot Chipotle Chicken (For Tacos)

1 Cup orange juice
2 canned adobe chipotle peppers, seeds removed, minced
2 lbs chicken breast (frozen or thawed)
2 Tbsp olive oil
4 cloves garlic, minced (or 1/2 tsp garlic powder)
1 Tbsp Worcestershire sauce
1 tsp mustard
1/2 cup chopped cilantro
Salt and pepper

Directions
Put orange juice in the bottom of the instant pot. Place chicken on trivet and drizzle with olive oil. Sprinkle garlic, Worcestershire, mustard and cilantro over the chicken. Top with salt and pepper.
Secure lid, turn on manual for 13-15 minutes, depending on the thickness of your chicken. (I use Costco breasts... and usually do 14.)

When the chicken is cooked, shred with 1/2 cup of the orange juice. Serve over tortillas with sour cream, cheese, tomatoes, lettuce, limes, and avocado.

Recipe from Mels Kitchen Cafe... adapted for Instant Pot.

Chicken Fried Rice

Chicken Fried Rice

First cook chicken in a little oil in wok or skillet.
Saute veggies (peas, carrots, onions, garlic) then move to the side of the pan.
Add in eggs and scramble and cook.
Return chicken to skillet, along with some cooked rice, then season with soy sauce.

Recipe from cookingclassy.com