There are a lot of recipes out there for Eggroll in a Bowl, but this is my version.  Great flavor, lots of veggies and a blend of proteins to keep things interesting.  I use coconut aminos which taste exactly like soy sauce but without the soy and gluten.

1 lb breakfast style pork sausage
1 lb ground chicken or turkey
1 T toasted sesame oil (dark)
2-3 cloves garlic, pressed
1 T grated ginger
1 14oz package cole slaw with carrots
4 oz shredded red cabbage
6 green onions
6-8 oz shitake mushrooms
1 head broccoli, chopped into smaller pieces
1/8 C chopped cilantro
1/3 C chopped cashews
1 T Siracha (or to taste)
1.5 t Redboat fish sauce
4 T Coconut aminos
1.5 T. rice vinegar
white pepper to taste

Cook the sausage, ground chicken, garlic and sesame oil in a large frying pan or pot until meat is cooked through.
(I use fresh made pork sausage from the deli but if that's not available, you could use ground pork as well).  
Add the ginger, coleslaw, shredded cabbage, green onions, mushrooms and broccoli and cook until veggies are tender.  
Add chopped cilantro and cashews and stir.  
Combine the Siracha, fish sauce, coconut aminos and rice vinegar and blend.  Add to pork and veggies and stir.  Finish with salt and white pepper to taste.
Tastes even better the second day!  Serve in a bowl and garnish with more chopped cilantro.

​(note:  you can use all chicken or all pork depending on your tastes.  This recipe also makes a lot so there are plenty of leftovers!)

(*This recipe was posted in my other blog PaleoCurious in 2013 and I am reposting it here)

Last weekend, I went to Omaha, NE to visit some of my favorite college chums.  We try to get together 1-2 times a year because it's cheaper than therapy.  This past trip was a blast as we laughed, make fun of each other, and watched a movie that we later quoted from the rest of the weekend. (If you haven't seen Sordid Lives, go watch it on Netflix...it is hilarious!) Our friend Stacie made some incredible paleo pumpkin muffins.  I know there are a gazillion pumpkin muffin recipes out there, but I can tell you these were legit.  Her recipe has some honey in it, but if you are doing a Whole30, no sugar version of paleo, they still taste good without the added sugar.  I've made them sans the sugar so I know!

1/4 C coconut flour
1 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground cloves
***OR  2 t pumpkin pie spice instead of individual spices
1/2 t baking soda
1/2 t salt
1/2 C pureed pumpkin
6 eggs beaten
4 T coconut oil or unsalted Kerrygold butter, gently melted
1/3 C honey
1 t vanilla extract
1/4- 1/2 C chopped pecans (optional)
1/2 C semi-sweet or bittersweet chocolate chips (optional) or 1/2 C raisins (optional)

Preheat oven to 350 degrees and grease muffin pans very well.
Sift coconut flour, baking soda, salt and spices into a small bowl, blend well and set aside.
Place Pumpkin puree in mixing bowl and whisk eggs one at a time into the pumpkin.
Add gently melted coconut oil or butter, honey, and vanilla to pumpkin mixture and combine thoroughly.
Add flour mixture to egg and pumpkin mixture and blend well with a whisk until most of the floury lumps are gone, but don't stir more than necessary to blend.
Gently fold in nuts, chocolate chips or raisins if using them.
Spoon into each muffin tin two thirds full.
Bake for 16-18 minutes.
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