The Unicorn Cooks: Keto Eggroll in a Bowl

My wife and I have officially jumped on the Keto diet bandwagon.  What is keto, you ask?  Basically, a keto diet is well known for being a low carb diet, where the body produces ketones in the liver to be used as energy. It’s referred to as many different names – ketogenic diet, low carb diet, low carb high fat (LCHF), etc. When you eat something high in carbs, your body will produce glucose and insulin. It is a bit controversial, but I highly recommend you watch The Magic Pill on Netflix so you can form your own opinions on the matter.  

I’ll be sharing keto-inspired recipes in the coming months, as that is what I am basing my diet on.  This one was a real winner in the Gannon household and I am very excited to share it!

Eggroll in a Bowl

The beauty of this is you can add in whatever veggies you like into this. I normally would throw in some shredded carrots too but they aren’t keto-friendly although they would be delicious.  Makes about 3 servings. 

Ingredients: 

1 package of ground pork (1 lb) – I used trader joe’s all natural 80/20

2 tablespoons of organic tamari soy sauce

1 tbsp minced garlic (dried can be substituted if you prefer)

1 tbsp minced fresh ginger (dried can be substituted if you prefer)

1 tsp of organic coconut aminos

1 tsp of unseasoned rice wine vinegar

1 cup of riced cauliflower

1 cup of broccoli florets diced into small 1″ pieces

1 teaspoon of toasted sesame oil

1 celery stalk, cut into small pieces

1/4 of a sweet onion, diced

1.5 cups of red cabbage, shredded

1 tbsp of organic coconut oil

1 tablespoon Sriracha hot sauce (optional, cuz some like it hot)

1 tablespoon diced green onion (for garnish)

1 teaspoon of sesame seeds (for garnish)

Directions: 

Heat the coconut oil in a wok or large skillet, over medium-high heat.  Add in the ground pork and saute until brown. Drain the fat (or keep it all in there if you prefer).  Add in your vegetables next and continue to saute for a few minutes. While cooking the veggies, add in your tamari, coconut aminos, rice wine vinegar, sesame oil and Sriracha and stir into the mixture. The veggies only need a few minutes to get some color and get to a tender-crisp state, don’t overcook them! Once your done, serve in bowls and garnish with sesame seeds and a little extra Sriracha for kick. Enjoy!

1 Comment

  1. Debbie on June 8, 2018 at 12:28 pm

    I’m going to make this. No need to drain the delicious fat!
    Love ya.

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