Name: Cabbage and Carrot Bowl
Yield: 2
Ingredients: 2 tsp Olive oil; 2 Garlic cloves finely chopped; 2 Scallions, sliced, separate the white from the green; 1 Inch piece of fresh ginger grated; 8 oz of ground pork or 12 oz of chicken or turkey adjust to your plan. If you are a client that has ½ proteins at lunch and dinner: Pork is 6 oz; Chicken/Turkey 8 oz; 1.50 tsp Morton's Light Salt; 2 cups Shredded Napa Cabbage; 1 Carrot grated; ½ cup Loosely packed fresh cilantro leaves; 1 cup Zucchini, spiralized and cut into 1-inch pieces (or about that)

Started September 19, 2019 4243 0 0

AuthorLesia Petrizio

Rating

Makes 2 Servings
Count as 1 Protein, 1 1/2 veggies and 1/2 fat per serving

Yields2 Servings

2 tsp Olive oil

2 Garlic cloves finely chopped

2 Scallions, sliced, separate the white from the green

1 Inch piece of fresh ginger grated

8 oz of ground pork or 12 oz of chicken or turkey adjust to your plan. If you are a client that has ½ proteins at lunch and dinner: Pork is 6 oz; Chicken/Turkey 8 oz

1.50 tsp Morton's Light Salt

2 cups Shredded Napa Cabbage

1 Carrot grated

½ cup Loosely packed fresh cilantro leaves

1 cup Zucchini, spiralized and cut into 1-inch pieces (or about that)

Heat oil in an 8-inch nonstick skillet over medium high heat

Add garlic, white part of the scallion, and ginger and cook

Stirring constantly until very fragrant, about 30 seconds

Add meat and salt to skillet and cook. Stir frequently to break up pieces until done. Remember meat needs to be cooked thoroughly. No pink.

Add cabbage, carrot, oil and green parts of the scallion.

Cook until cabbage begins to wilt, don’t forget to stir, about 3 mins or so.

Take the 1 cup of Zucchini and sprinkle on top of the dish

Ingredients