How to make eggroll in a bowl | Food Recipes

This Eggroll in a Bowl recipe has all the flavors of a traditional egg roll, cooked in a skillet, without the fried wrapper! The low carb way to enjoy your favorite Chinese takeout food!
Play the new video below to see how to make my Eggroll In A Bowl recipe in action – it’s so easy!

I’ve told you in a few posts that I’ve been dabbling in the Trim Healthy Mama diet for the past two months. It’s really hard to completely stick to any diet when I have this blog to run, haha! I had about 25 lbs to lose and I’m 15 down now, so I would say that it works – it just comes off slowly. That’s probably due to the fact that I stick to the eating plan MOST (not all) of the time! I have to sample things that I make, you know… 😉

It’s especially difficult to be on any diet when you have a family to cook for each night, too. Essentially, dinners need to be either low carb or low fat to be “on plan.” I would hear some mumbling over some of the dinners I tried out on them, but NOT this one! It’s so much healthier than a traditional eggroll because there’s no deep fried wrapper!

One of the amazing women in the Trim Healthy Mama Facebook group created the idea for this recipe, and it has been one of my favorite dinners to make ever since! My version below is quite a bit simpler, and it really does taste like an eggroll in a bowl! I would make sure you use low sodium soy sauce, because the sausage is quite a bit salty on its own.

How to make eggroll in a bowl | Food Recipes

How to make eggroll in a bowl | Food Recipes
How to make eggroll in a bowl | Food Recipes

INGREDIENTS :

  • 1 lb ground sausage
  • 1 bag dry coleslaw mix (shredded cabbage and carrots)
  • 5 cloves garlic, minced
  • 1/2 cup soy sauce (low sodium preferred)
  • 1 teaspoon ginger
  • sliced green onion

INSTRUCTIONS :

  1. In a large, deep skillet, brown sausage.
  2. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.
  3. Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.
  4. Pour soy sauce mixture into the skillet and stir,
  5. continuing to cook over medium heat for about 5 minutes or until cabbage is wilted,
  6. but still a bit crunchy. Serve with sliced green onion.

You can find complete recipes of this eggroll in a bowl – video in mostlyhomemademom.com

How To Make Mini Meatloaf Pepper Rings | Food Recipes

How To Make Mini Meatloaf Pepper Rings | Food Recipes

 

How To Make Mini Meatloaf Pepper Rings | Food Recipes
How To Make Mini Meatloaf Pepper Rings | Food Recipes

INGREDIENTS :

  • 4 large bell peppers (red, yellow, or orange)
  • 2 lbs. lean ground beef
  • 1½ tsp creole seasoning
  • ¼ cup Italian bread crumbs
  • 1 egg
  • ¼ cup shredded Parmesan
  • A pinch crushed red pepper flakes
  • 3 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh chopped parsley
  • 1 cup shredded Italian cheese blend
  • 1 28 oz. can crushed tomatoes

INSTRUCTIONS :

  1. Prepare peppers by slicing off a little of the top and bottom of each pepper.
  2. Do not discard these. Cut out ribs and seeds.
  3. Slice into 3 thick rings and place on a sheet pan lined with parchment for easy clean up.
  4. Dice up remaining parts of peppers to use in meat mixture.
  5. Prepare meatloaf mix: Mix ground beef with seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and remaining diced peppers until combined.
  6. Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper.
  7. Heat olive oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later).
  8. Brown each stuffed pepper ring for about 4 to 5 minutes on each side.
  9. You may need to do this in 2 batches depending on the size of your pot.

You can find complete recipes of this Mini Meatloaf Pepper Rings in diaryofarecipecollector.com

How To Make Vegetable Soup | Food Recipes

How To Make Vegetable Soup | Food Recipes

It had been a long time since I had vegetable soup from a can, then several months ago I was sick and was craving it. I tried it and couldn’t even finish half of it, not because I wasn’t feeling well but because it just tasted off. Finally I’ve gotten around to trying it homemade and I will never want another can again, it’s 100 times better homemade.

This soup is completely delicious and it’s easy to make. It just takes some chopping and a fair amount of simmering until you’ve got a soup worth remembering. This is one you’ll definitely want to add to your dinner rotation. It is probably one of the healthiest things I’ve made for dinner in a while.

I had two bowls then came back before bed for a third because I liked it so much. I love that it uses half fresh veggies and half frozen so you still get all that freshness but have the ease of pre-cut frozen veggies too. During the summer when you have all the fresh veggies on hand definitely feel free to use all fresh instead.

Enjoy!

How To Make Vegetable Soup | Food Recipes

How To Make Vegetable Soup | Food Recipes
How To Make Vegetable Soup | Food Recipes

INGREDIENTS :

  • 2 1/2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 2 cups peeled and chopped carrots (about 4)
  • 1 1/4 cups chopped celery (about 3)
  • 4 cloves garlic, minced
  • 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
  • 2 (14.5 oz) cans diced tomatoes (undrained)
  • 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
  • 1/3 cup chopped fresh parsley
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1 1/2 cups chopped frozen or fresh green beans
  • 1 1/4 cups frozen or fresh corn
  • 1 cup frozen or fresh peas

INSTRUCTIONS :

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions, carrots, and celery and saute 3 – 4 minutes then add garlic and saute 30 seconds longer.
  3. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (if you want a really flavorful soup you can add in more dried herbs, I prefer to let the flavors of the vegetables shine though and not overdue it).
  4. Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 – 30 minutes.
  5. then add corn and peas and cook 5 minutes longer. Serve warm.

You can find complete recipes of this Vegetable Soup in cookingclassy.com

HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES

HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES

I think we’re having the coldest winter of all. And when I say coldest winter, I mean 40 degree F weather. No joke. Californians are serious wimps in the cold considering we wear flip flops 350 days out of the year.

But this chicken soup is everything. Seriously, it. is. everything.

You have all your veggies in one pot, simmering away in all of it’s glory, swapping out traditional noodles for spiralized zucchini noodles (AKA zoodles), and then adding in a squeeze of lemon juice for that hint of refreshing goodness.

HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES

HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES
HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES

INGREDIENTS:

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 pound (3 medium-sized) zucchini, spiralized*
  • 2 tablespoons freshly squeezed lemon juice
  • 1 sprig rosemary
  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS :

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.
  2. Season chicken with salt and pepper, to taste.
  3. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  4. Add remaining 1 tablespoon oil to the stockpot.
  5. Add garlic, onion, carrots and celery.
  6. Cook, stirring occasionally, until tender, about 3-4 minutes.
  7. Stir in thyme and rosemary until fragrant, about 1 minute.
  8. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil.
  9. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes.
  10. Stir in lemon juice; season with salt and pepper, to taste.

You can find complete recipes of this CHICKEN ZOODLE SOUP in damndelicious.net

How To Make Chicken Detox Soup | Food Recipes

How To Make Chicken Detox Soup | Food Recipes
How To Make Chicken Detox Soup | Food Recipes
How To Make Chicken Detox Soup | Food Recipes

INGREDIENTS :

  • 1 1/2 pounds boneless skinless chicken breast
  • 2 quarts chicken broth
  • 1 large onion, peeled and chopped
  • 3 cups broccoli florets
  • 2 1/2 cups sliced carrots
  • 2 cups chopped celery
  • 1 1/2 cups frozen peas
  • 1/4 cup chopped parsley
  • 3-4 garlic cloves, minced
  • 3 tablespoons fresh shredded or grated ginger
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/4 – 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground turmeric
  • Salt and pepper

INSTRUCTIONS :

  1. Set a large sauce pot over medium heat.
  2. Add the olive oil, chopped onions, celery, ginger, and garlic. Saute for 5-6 minutes to soften.
  3. Then add the chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.
  4. Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through.
  5. Then remove the chicken with tongs and set them on a cutting board to cool.
  6. Add the broccoli, peas, and parsley to the pot.
  7. Continue to simmer to soften the broccoli.
  8. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup.
  9. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm.

You can find complete recipes of this Chicken Detox Soup in aspicyperspective.com

HOW TO MAKE VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} | FOOD RECIPES

HOW TO MAKE VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} | FOOD RECIPES

Before we get talking about this Thai veggie quinoa bowl recipe, first for a little travel recap. Today’s post is coming to you from the Split airport in Croatia. In a few D and I are flying to Iceland, the last country on our whirlwind 21 month backpacking trip.

Finishing our trip with country number 30 (or 32 if you officially count both Liechtenstein and Scotland as countries).

Iceland was never on the list but it just so happened that the cheapest flights back to Boston had a stop over in Reykjavik and so I extended a several hour layover to a week long last hoorah.

Why not right?

Iceland Air certainly lures you in with the cheap flights and no added fee extra stay, but I’m sure once we touch down we’ll be slapped in the face with absurdly outrageously expensive prices for just about everything imaginable. Lonely Planet has already scared me by saying that groceries in Iceland are 3 times higher than those in the US, Australia and Europe (hopefully not combined).

We’ll deal with that later though.Right now I’m excited, no ecstatic, over the moon if you will.We are going on a PUFFIN watching tour tomorrow! Puffins!Simply the most magical, adorable, creatures that have ever graced this Earth.

You know that fluffy friendly curious looking bird on that Puffins cereal box? Well we’ll be seeing them in person in just under 24 hours! On a side note if you haven’t tried the Puffins cereal – I highly recommend it. One of my college roommates introduced me to it and it was pretty much all I ate for breakfast my entire sophomore year in college.

This has long been a dream of Dave’s and we missed the chance to see them while we were in Scotland but I was pleasantly surprised to find out that Reykjavik has hour long boat excursions to nearby islands where the puffins will be.

We. can. not. wait.

SO excited! Dreams are about to come true around here.

While I can’t deny that I’m more excited about tomorrow’s tour than quinoa at the moment, I do love this Thai veggie quinoa bowl recipe almost as much as I love puffins so time for you to get excited!

This one bowl recipe is packed with protein and healthy veggies with a sharp and tangy dressing. Minimal clean up, full of flavors and good for you. And ready in 30 minutes.

Win-win right?

I love the fluffiness of quinoa and the loud crunch of the veggies in this recipe. Carrots, broccoli, cilantro, green onions and red onions give this recipe that light summer freshness we all need in the hot weather.

The dressing is a simple mix of lime, sesame oil and seeds, tamari, rice vinegar, garlic and ginger. Yum yum yum.

Tell me you don’t love the smell of sesame oil and I won’t believe you.

It is downright one of my favorite foodie scents. Hmm, can’t get enough of it.

For a light summer one bowl meal you can’t go wrong with this vegan and gluten-free Thai veggie quinoa bowl recipe.

HOW TO MAKE VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} | FOOD RECIPES

HOW TO MAKE VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} | FOOD RECIPES
HOW TO MAKE VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} | FOOD RECIPES

INGREDIENTS :

  • 1/2 cup broccoli, finely diced
  • 1/2 cup quinoa, cooked according to package directions
  • 1/2 small red onion, diced
  • 1/4 cup grated carrots
  • handful cilantro, chopped
  • 1/4 cup chopped green onions
  • 2 tablespoons peanuts, chopped

For the Dressing:

  • 1 lime, zest and juice (start with juice from half a lime, and add more if needed)
  • 1 teaspoon sesame seeds
  • 1 tablespoon gluten free tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, minced

INSTRUCTIONS :

  1. In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.
  2. In a small bowl combine dressing ingredients.
  3. Pour dressing over quinoa and mix until combined.

You can find complete recipes of this VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} in avocadopesto.com

How To Make Chickpea Stew (Vegan, Gluten-free) | Food Recipes

How To Make Chickpea Stew (Vegan, Gluten-free) | Food Recipes

This is the best Chickpea Stew ever! It is hearty and comforting, tastes delicious with rice. I have been so busy lately, it’s been a roller coaster ride since our move to Ohio. So many wonderful things are happening to our family and we feel so grateful for the abundance of blessings that are coming our way.

I have been delaying putting up new recipes because it’s been so difficult for me to decide which ones go on my website and which ones go in my cookbook.
Yes! you heard me, my cookbook is almost ready. I can’t keep the silence any longer and want to share with you all that I have been up to.

Moving here has given me long hours of being able to experiment in my kitchen. Don’t get me wrong where I lived in Virginia was also quiet but in a different way. Devannah started college in January but did most of her classes online. Here she goes to college full time so it’s just Daevyd and myself at home.
In order for me to focus on the cookbook, I had to narrow down my skincare orders to private customers.

I’m also currently enrolled in the Institute of Integrative Nutrition to be a Certified Health Coach. I’m learning how to better work one and one with my clients to motivate them to achieve better overall health-More on this to come.

Well enough on me. This chickpeas stew is simple to make and delicious. Chickpea is low in fat, a good source of protein, fiber, vitamin B6 and iron. They increase bowel health, aid in weight loss and lower cholesterol.

How To Make Chickpea Stew (Vegan, Gluten-free) | Food Recipes

How To Make Chickpea Stew (Vegan, Gluten-free) | Food Recipes
How To Make Chickpea Stew (Vegan, Gluten-free) | Food Recipes

INGREDIENTS :

  • 1 cup chick peas, dry or two-15 ounce cans chick peas, drained
  • 1 tbsp olive oil, (1/4 cup water)
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 1/4 cup red bell pepper, chopped
  • 1 medium tomato, chopped
  • 1 carrot, diced
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tbsp tomato paste
  • 2 cups liquid from boiled chickpeas, or water
  • 1/2 tsp sea salt
  • 1/4 tsp Cayenne pepper

INSTRUCTIONS :

  1. If you are using dried chickpeas, sort, wash and soak them overnight.
  2. The next day drain and rinse chickpeas.
  3. Cover with water about 2 inches above chickpeas and bring to boil on medium heat.
  4. Lower heat to simmer and cook until tender, about 1 hour.
  5. Drain chickpeas and reserve 2 cups of liquid, set aside.
  6. If using canned chickpeas, start at step 5.
  7. Heat oil or water in a large saucepan on medium-high heat.
  8. Add onions and cook until soft, about 4 minutes.
  9. Add garlic and cook for 30 seconds stirring.
  10. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano.

You can find complete recipes of this Chickpea Stew (Vegan, Gluten-free) in healthiersteps.com

HOW TO MAKE CHICKEN POT PIE SOUP | FOOD RECIPES

HOW TO MAKE CHICKEN POT PIE SOUP | FOOD RECIPES

Happy Friday, friends! ♥

I hope that wherever this post finds you today that you’re well, staying very warm, and feeling ready to cozy in for a winter weekend ahead. I’m already counting down the hours until I can pack away my computer and call it a “week” and start weekending. Because it looks like this is going to be a good and simple one.

Tonight is a taco date night “in” with my favorite guy, where we’re already planning to make round two of those mezcal margs I shared with you yesterday. Then Saturday morning is brunch with girlfriends, followed by a Sunday morning full of carols and Advent stories at church. But other than that, I am trying very hard to keep the rest of the weekend gloriously unscheduled, and open for impromptu naps, coffee dates, cookie bake-a-thons, or whatever sounds merry and bright. Free weekends don’t seem to happen very often in this busy holiday season. But I always love and want to protect them when they do. So in lieu of making lots of more plans, I’m just going to see where the winter wind blows….which very well might be to my couch with a good book and a soft blanket and a snuggly pup. Mmmm, winter.

That said, I do know one thing I’ll be doing this weekend for sure: eating the leftovers of this ode to pot pie filling. Also known as Chicken Pot Pie Soup.

The inspiration for this simple soup recipe obviously came from its namesake.  Or really, the filling of its namesake.  In an effort to cut down on extra carbs, I decided to nix any sort of pie crust or biscuit topping……although if you feel like serving it with some biscuits, you could whip up a batch of my 3-Ingredient Coconut Oil Biscuits in just minutes.  Or even roll out a pie crust and cut it into cracker-shapes (or any shape) to top your soup.

HOW TO MAKE CHICKEN POT PIE SOUP | FOOD RECIPES

HOW TO MAKE CHICKEN POT PIE SOUP | FOOD RECIPES
HOW TO MAKE CHICKEN POT PIE SOUP | FOOD RECIPES

INGREDIENTS:

  • 4 Tablespoons butter or olive oil
  • 1 medium onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, peeled and minced
  • 4 ounces button or baby bella mushrooms, diced
  • 1/3 cup all-purpose or white whole wheat flour
  • 3 cups chicken stock
  • 2 cups milk
  • 3 cups shredded cooked chicken
  • 1 pound Yukon gold potatoes, diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 teaspoon Italian seasoning, homemade or store-bought
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper

INSTRUCTIONS :

  1. Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering).
  2. Add onion, carrots, and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent.
  3. Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
  4. Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently.
  5. Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.

You can find complete recipes of this CHICKEN POT PIE SOUP in gimmesomeoven.com