Whole 30 Day 5-Egg Roll in a Bowl, Compliant Yum Yum sauce +RECIPES

Please join me as I daily vlog my way through my first whole 30!

Recipe for Egg Roll in a Bowl

1/2+ # of ground meat of choice (I used 1.25# of Jenny O Lean Turkey)
1 TBP fat/oil of choice (I used ghee
1 onion diced/chopped
2 stalks of celery chopped (I put both in my food processor)
2 carrots shredded ( I used a potato peeler and sliced right into the pan)
3/4-1 head cabbage shredded (I used the whole head)
1 tsp Ginger
2 cloves of garlic minced/crushed
6 TBP Coconut Aminos

Cook meat until in fat/oil of your choice until no longer pink. Add veggies, seasonings and aminos and cook until desired cabbage tenderness is reached. (I would use a BIG pan and put the lid on stirring occasionally)

Recipe for Yum Yum sauce (like at Benihana or other Hibachi style restaurants)

It starts with MAYO
1 egg
Juice from 1/2 of a lemon
1 1/4 c LIGHT olive oil (NOT EXTRE VIRGIN!)
Squirt of mustard or 1 tsp dry mustard (I forgot that today, no biggie)

Let egg sit in lemon juice for 30 min to reach room temp. Add mustard and then slowly add oil and blend in either a big blender or use a hand/drink blender/mixer. Viola!

Now add these things

1/4 c water
1 tsp tomato paste
1 TBP melted ghee (or butter, but that’s not compliant)
1/2 tsp garlic powder
1/4 tsp paprika
Dash of cayenne pepper (or chili powder, same thing)

Mix it all up with the same blending technique as mayo and refrigerate for best taste, but bring it to room temp when you are ready to eat it. I used it tonight without refrigeration first and it was still great. I’ve been using this recipe for a few years and it is better after being in fridge. When you’re done with the whole 30 and you feel froggy you could add 1 tsp of sugar.

Let me know if you guys try these and what you think!