06/08/2020
It’s nearing towards the end of the week, and if you’re like me, I always have veggies leftover that need to be used up. This recipe is perfect for just that. I used whatever veggies I had in the fridge, but you can sub in any veggies.
Egg Roll in a Bowl:
Makes 4 servings
16 oz lean grass fed beef
2 eggs
1 Tbsp olive oil
1/2 cup sliced green onion
6 oz chopping white mushrooms
1 cup shredded carrots
1 cup chopped celery
1 cup chopped asparagus
2 sliced Persian cucumbers
1 avocado 🥑
1 Tbsp sesame oil
1/4 cup coconut aminos
Heat olive oil over medium heat. Add in carrots, celery, asparagus, mushrooms and sauté until soft. Add beef and brown in pan. Meanwhile, scramble eggs and chop into small pieces. Add to mixture. Bring pan to simmer, add in sesame oil and coconut aminos at the end. Cover on simmer for 10-15 minutes or until veggies thoroughly cooked. Top with avocado, sliced cucumber, and green onion. Enjoy!
Recipe adapted from
