melting in the Alabama heat, eating the BEST food, and feeling a little bit stronger.

Our beloved weatherman, James Spann, just posted on his Facebook that, by in the end of the month, we are due for a major weather pattern shift here in Alabama, bringing some actual Fall weather.

All this extremely heat intolerant spoonie can say is “Jesus be praised!” because it was literally 99 degrees in the shade when Sara and I were running errands this afternoon.

Heat not intended for humanity I say.

Needless to say, we determined quickly that this new recipe had better be ahhh-mazing for the heat we were enduring – and it so did not disappoint.

We changed our plans a bit and decided to make goulash later this week because we wanted to try Eggroll In A Bowl. Even before we went Paleo, because of our food allergies, it has been a long time since we were able to order from our local Chinese restaurant so we were really excited to give this a go.

I found the recipe to be super simple and really afforable – and it was so so good!

Eggroll In A Bowl – AND Van Gogh sunflowers were on sale for $5. Gahhhh! Happy Thursday to me! =D

So, if you are interested in making this yourself, here is the recipe I used. It is gluten-free, dairy-free, soy-free, and Paleo:

Eggroll In A Bowl:


2 lbs organic ground beef

2 medium onions, chopped – I just bought the pre-chopped box at the grocery store and used the whole thing. 😉

1 1/2 tsp powdered ginger root

4 cloves garlic, minced

1/16 tsp stevia extract (or substitute whatever sweetener you prefer)

1/2 Tbsp red pepper flakes

1/2 cup beef broth

9 cups shredded cabbage – basically a large head of cabbage. 🙂

1 1/2 cups shredded carrot – I just used a bag of matchstick carrots.

4 tsp Bragg Amino Acids or to taste. – If you don’t have a soy allergy, you can use tamari  instead.

Green onion for optional garnish.

Salt and Pepper to taste.


  1. Brown ground beef in large pan.
  2. Add onions and cook until lightly browned on medium heat.
  3. Add spices, Stevia, red pepper flakes, and broth to pan and stir well.
  4. Add cabbage and stir to coat.
  5. Cook, stirring frequently, until cabbage slightly wilts.
  6. Add carrots and cook for 3-4 minutes, until carrots are soft.
  7. Add Bragg’s and season to taste.
  8. Garnish with green onion.

I hope you love this one as much as we did!

I also wanted to share that I have lost a few more pounds and can tell a difference in my waistline. Yay! More importantly, despite the pain in my left foot and my right hip (I’m limping pretty badly this week)  – for which I’m not sure there is any remedy, my fatigue is definitely a bit improved over where it was. Please don’t misunderstand me – I still very much require my spoonie naps and rests and lie downs and bed days. That is the spoonie life. But I have consistently had the energy to cook a meal each day and to errand a little each day – and that is an awesome thing for a sick spoonie! I am so thankful! 🙂

So thankful for small changes – it’s tough with Pred – and loving my super fab sunglasses from GJ! Thank you so much! =D

Now I’m off to do some reading and studying and get some more rest.

For tomorrow, I’m going to try to re-pot some plants and plant my lil’ tomatoes since I didn’t get to it the other day. =D

Be well, everybody. Happy Friday!

Grace and Blessings.

Believing this verse and giving thanks for any improvement.






One comment

  1. thank you for sharing this recipe. that is one thing I have noticed is how much better i feel when i am very deliberate and choosy about every food i eat……..but, even though i am gluten, dairy and grain free…..if the food is not super healthy i don’t have the energy to cook or do much else…… becomes a vicious cycle. thank you so very much Miranda for the encouragement.


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