Egg Roll In A Bowl

 

  • 1 lb 97% lean ground turkey
  • 16 oz bag tri-color coleslaw mix (453 grams green cabbage, red cabbage and carrots)
  • 1/4 cup low sodium coconut aminos (or low sodium tamari or soy sauce)
  1. Brown ground turkey in large non-stick pan on medium-high heat
  2. Once turkey is cooked (about 5-8 minutes) add in shredded coleslaw mix
  3. Reduce heat to medium and cook while stirring for another 5 minutes or until cabbage and carrots become tender
  4. Add in coconut aminos, stir and cook for an additional 1-2 minutes
  5. Remove from heat and divide into 3 portions
  6. *Optional: top with chili sauce or toasted sesame seeds (not included in nutrition facts)

Notes

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