Looking to add more sulfurous veggies into your diet this fall? Check out my new video for “Egg Roll in a Bowl”. It’s been on repeat in my house for a couple of weeks now. It makes incredible left-overs and has been five starred by many clients!
1 package organic Broccoli Slaw (or your favorite organic slaw mix)
1 package riced cauliflower (frozen or fresh works)
1 lb ground chicken or mild chicken sausage
1/2 cup of bone broth (I love Fond)
2 tablespoons olive oil
1 inch fresh ginger (minced)
1 glove garlic (minced) optional
2 Tablespoons Coconut Aminos
Himalayan Salt & Pepper (to taste)
2.) In the same pan without washing, add 1/2 cup of bone broth, saute the slaw mix, riced cauliflower and minced garlic until cooked through. Add back the meat to the pan.
3.) Add minced ginger, coconut aminos, salt and pepper to taste. NOTE: Coconut Aminos are salty so salt lightly.
4.) Heat through and add fresh cilantro/scallions to top, drizzle with the rest of the olive oil
A NOTE: I love to add additional veggies to this dish. Think frozen peas, zucchini and/or mushrooms for simple add’s. If you are using fresh zucchini or mushrooms saute them for a couple of minutes in pan BEFORE adding slaw and cauliflower…which cook faster.