EWWK: Bowl of Egg Roll


1 tablespoon organic canola oil
1 onion, diced
1 red pepper, diced
1-pound lean ground turkey (93% lean)
2 cloves garlic
2 (14-ounce) packages of coleslaw

2 green onions, diced
4 tablespoons light GF soy sauce
1 teaspoon grated ginger
2 teaspoons sesame oil
3 tablespoons rice vinegar
1 tablespoon honey
1-2 teaspoons hot sauce


Heat the oil in a large (12” inch) skillet over medium heat. Once the oil is hot, add the onion and pepper to the pan and sauté until the vegetables are tender (~ 5 minutes). Add the garlic, and turkey to the pan, breaking the turkey into small bites with a wooden spoon or mix and chop tool. Once the meat is cooked through add the coleslaw, mix well and cook covered for 6-7 minutes until the cabbage wilts down a bit.

In the meantime, mix the sauce by mixing all the sauce ingredients together. Pour into the skillet and cook uncovered for 1-2 minutes. Serve over brown rice and enjoy.

Yield: 6 Servings (Serving size: 1 ½ cups)
Nutrition Breakdown: Calories 220, Fat 9g (2g saturated fat), Cholesterol 45mg, Sodium 440mg, Carbohydrate 18g, Fiber 4g, Protein 18g.
Plate Plan: 2 ½ Vegetables, 2 Lean meats