As a young girl, Angela Roberts tagged along with her “fussy grandmother” on outings to the farmer’s market and the local Italian food shop. “My grandmother was ahead of her time, cooking with clean, healthy foods full of flavor,” says Angela.

 That “fussy grandmother” who picked over tomatoes and scrutinized cheeses and breads would be proud of her granddaughter. With recipes highlighted in numerous magazines, newspapers, and food articles, Angela believes good food should be simple, affordable, and easy to prepare in small kitchens.

On her website, Spinach Tiger, Angela gives many of her family’s traditional Italian recipes a new spin. She features creations that are keto, gluten-free, and diabetic-friendly. 

“I learned to cook from tasting, not from books,” says Angela. She encourages her audience to do the same. She hopes home cooks will use cookbooks as guidelines and experiment according to our tastebuds. 

Angela’s Healthy Egg Roll in a Bowl is a staple in our home. This recipe is my go-to when I don’t know what else to make for dinner. With a package of ground meat in the freezer and the other ingredients in my pantry, I only have to grab a bag of coleslaw mix and a few green onions at the market. Poof! Dinner is served!

Healthy Egg Roll in a Bowl

Ingredients:

• 1 pound ground turkey or chicken, seasoned with 1/2 teaspoon salt and 1/2 teaspoon pepper (Angela likes to use pork, beef, or shrimp)
• 1 1/2 tablespoons olive oil
• 4 cloves minced garlic
• 1 teaspoon onion powder
• 1/4 teaspoon crushed red pepper (if desired)
• 6 green onions, cut into one-inch pieces (use entire onion)
• 1 bag cole slaw mix (I’ve used different types)
• 3 tablespoons coconut aminos
• 2 tablespoons sesame oil
• 1 tablespoon minced ginger (I use the kind in a jar, or you can use ginger root.)
• 1 tablespoon hot sauce (optional, or add to individual servings)

Instructions:

• Over medium heat, sauté garlic in the oil for a few minutes to soften.  
• Add green onions and sauté for two more minutes.
• Add the onion powder, crushed red pepper, and meat. Cook until meat browns, stirring occasionally.
• Add cole slaw mix. Mix thoroughly—I use two spatulas or wooden spoons. It will look like A LOT, but it will reduce. Cook for a few minutes until vegetables soften and cook down a bit.
• Stir in coconut aminos, and continue cooking.
• Stir in sesame oil, ginger, hot sauce if using. Continue to cook for a few minutes.
• Season to taste with salt and pepper. You may also choose to add more sesame oil or ginger.

Variations: Add jalapeños, sesame seeds, or mushrooms. Sprinkle chopped peanuts or cashews on top of each serving. 

Add an egg to the filling: Just before serving, make a well in the center of the pan. Crack an egg into the pan, scramble, and cook until done. Mix the egg with the rest of the ingredients. 

Yes, when you add the cabbage, it will seem like a lot!

Adapted, with permission, from Angela Robert’s original recipe on Spinach Tiger

Thanks, Angela, and bon appetit!

Photo: Angela Roberts

You may also enjoy reading or listening to these food-related articles/episodes:

Alex Snodgrass – The Defined Dish

Anne Byrn – Cast Iron Cooking

Jenny Rosenstrach – The Weekday Vegetarians

Ann McMeans – A Plant-Based Diet