A New Challenge

Today I begin a new challenge. You can learn more about the challenge are started here.

I track my food and water intake in an app called My Fitness Planner. I am hoping that through this challenge I can learn a new way of looking at food. To start the week I spent some of yesterday meal planning and prepping.

For breakfast I made kept it simple.

Ingredients

2 red potatoes, cubed 

1 cup chopped mushroom
8 oz baby spinach
8 eggs, beaten
Salt & pepper to taste
1/2 cup cherry tomato, sliced
2 green onions, thinly sliced
2 tbs EVOO (Coconut oil or Ghee also work great)

Directions
1. Add oil or Ghee to pan
2. Cook potatoes in large nonstick skillet over medium heat until tender
3. Add in mushrooms cooking until being to soften
4. Add in spinach cooking until wilted
5. Pour in beaten eggs, seasoning with salt and pepper
6. Allow eggs to settle for 1 to 2 minutes
7. Reduce heat to low and cook until eggs are set.
8. Before removing from heat add tomato and green onion
9. Remove from heat and allow to cool slightly. Portion into 5 servings; refrigerate

I may try it with sweet potatoes next time.

For lunch I saw a recipe for "Eggroll in a bowl" on pinterest from Peace Love and Low Carb. I had to try it. I substituted Shrimp for the pork in the receipt though.You can find the recipe here. They make is look WAY prettier then mine! I am no chef and have zero presentation skills but it takes great even after reheating in the microwave!

PORK EGG ROLL IN A BOWL – PALEO, LOW CARB, WHOLE30

Preparation 5 minutes Cook Time 25 minutes Serves 4 Servings  INGREDIENTS

• 2 tbsp sesame oil (get it here)
• 3 cloves garlic, minced
• 1/2 cup onion, diced
• 5 green onions, sliced on a bias (white and green parts)
• 1 lb ground pork
• 1/2 tsp ground ginger (get it here)
• sea salt and black pepper, to taste
• 1 tbsp Sriracha or garlic chili sauce, more to taste
• 14 oz bag coleslaw
• 3 tbsp Coconut Aminos or soy sauce(get it here)
• 1 tbsp Rice Wine Vinegar (get it here)
• 2 tbsp toasted sesame seeds

INSTRUCTIONS

1. Heat sesame oil in a large skillet over medium high heat.
2. Add the garlic, onion, and white portion of the green onions. Sauté until the onions are translucent and the garlic is fragrant.
3. Add the ground pork, ground ginger, sea salt, black pepper and Sriracha. Sauté until the pork is cooked through.
4. Add the coleslaw mix, coconut aminos, and rice wine vinegar. Sauté until the coleslaw is tender.
5. Top with green onions and sesame seeds before serving.

by Peace Love and Low Carb

RECIPE NOTES

Per Serving - Calories: 255 | Fat: 18.7g | Protein: 14.8g | Total carbs: 8g | Fiber 3.8g | Net Carbs: 4.2g