Place chicken in instant pot and sprinkle with spices. Top with onion and tomatoes. Secure lid and close pressure valve. Press manual and increase time to 10 minutes. Allow to cook with slow release. Once pressure is released, shred chicken. I like to drain excess liquid.
Serve on a bed of lettuce or over cauliflower rice with avocado slices and a squeeze of lime juice.
I love, love, love cauliflower fried rice. I thought I had made every variation possible until I came up with this one! So easy and versatile – you can eat it for breakfast, lunch or dinner! I served it for dinner with steak and roasted broccoli then had the leftovers for breakfast the next day! Cook once, eat twice – my kinda recipe! Make it, y’all!
-1 pound bacon (I like @pedersonfarms)
-3/4 cup chopped yellow onion
-2 bags frozen cauliflower rice (I like @greengiant veggie medley), steamed
-6 eggs, beaten
-4 tablespoons Coconut Aminos
-3 green onions, chopped
-Salt + Pepper, to taste
1. Heat skillet over high. Add bacon and cook until crispy. Remove bacon from pan and allow to cool on plate lined with paper towels. Once cooled, crumble.
2. While bacon cools, add onions to pan with bacon grease and cook until soft.
3. Reduce heat to medium and pour eggs into pan with onions. Use a wooden spoon to scramble eggs.
4. Fold steamed cauliflower rice and crumbled bacon in to pan.
5. Add coconut aminos and stir until cauliflower rice is coated.
6. Cook, stirring constantly, for 2 minutes then top with green onions.
7. Season with salt and pepper.
Note: Skip the cauliflower veggie medley if on a Whole 30 – use plain cauliflower rice!
3. Put brussel sprouts in a bowl and add olive oil. Stir until well coated and then spread evenly on sheet pan.
4. Cut the bacon into 1/2 inch chunks and add them to the sheet pan. Try to disperse evenly across the brussel sprouts.
5. Season pan with salt and pepper.
6. Roast in preheated oven for 15 minutes.
7. Meanwhile, drizzle the salmon filets with a little olive oil and season with salt and pepper.
8. After 15 minutes, remove brussel sprouts from oven and gently toss them around the pan and then push them to create spaces in the middle for the salmon. Add the salmon filets to the open spaces on the sheet pan.
9. Place back in oven and bake for 12-14 more minutes (This may be less depending on the thickness of your salmon – watch closely until salmon is cooked to your liking)
10. Remove from oven, drizzle salmon with lemon juice or Tessemae’s Creamy Ranch if desired.
All the deliciousness of an egg roll minus the greasy, unhealthy fried wrapper.
I discovered the idea of “egg roll in a bowl” a few years ago during one of my Whole 30s and since then I’ve made about 10 different variations (probably 10 times each!) I’ve even shared a couple of these recipes online, and today I’ve got a new one for you that I think is the best yet!
This recipe is a modified version of 40 Aprons Egg Roll in a Bowl. I love the mix of ingredients they put together and the delicious Creamy Chili sauce.
I changed the method a bit to reduce the greasiness from the ground pork, took out a few ingredients (ones I thought many people wouldn’t have on hand) and added scrambled eggs to the mix!
1 small bunch green onionssliced, green and white parts divided
1poundground pork (ground turkey or chicken could also be used)
1teaspoonfresh grated ginger
1-2 tablespoons Whole30 compliant hot sauce (I like Franks RedHot Sauce)
14ouncebag coleslaw mix
green parts of sliced green onions from above
Creamy Chili Sauce (optional)
1/4cup W30 Compliant Mayonnaise (store-bought or homemade. I like this recipe.)
1-2 tablespoons W30 compliant hot sauce
Heat olive oil in a skillet and place over medium heat.
Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until red onion begins to soften, about 5 minutes.
In another large skillet, brown ground pork and drain excess fat.
Add onion mixture, grated ginger, and hot sauce to pork skillet and allow to cook together over medium heat for about 5 minutes.
Add coleslaw mix and coconut aminos. Stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. (Totally unnecessary, but if you want to make your plate pretty, place creamy chili sauce in a small plastic sandwich bag to “pipe” when serving.
Once pork-cabbage mixture is fully cooked, push mixture to one side of the skillet and crack eggs in open space. Allow eggs to cook for a 2-3 minutes then scramble gently and incorporate into pork-cabbage mixture
To plate: Spoon a helping of the egg roll mixture in a serving bowl. Either spoon some of the creamy chili sauce on top or snip off the corner of the sandwich bag with the sauce and drizzle over egg roll mixture. Garnish with green parts of the green onions and sesame seeds if desired.