2 over-easy eggs fried in duck fat, sprinkled with mineral salt and turmeric, and served over a bed of baby romaine with a spray of ACV and a few shreds of sheep’s milk cheese. 5-minute POWER BREAKFAST!!!
Category: Basic Whole
Yam Noodle, Snow Pea and Asparagus Toss
I’m thinking maybe add some cooked cocktail shrimp and have a complete meal!
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 2 tablespoons avocado oil
- 2 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- 1 teaspoon raw honey
- 1 teaspoon fresh ginger grated
- 1 clove garlic finely grated
- 1/2 teaspoon kosher salt divided
- 2 large purple or orange carrots peeled and shaved into ribbons
- 8 ounces fresh snowpeas about 2 cups
- 8 ounces fresh asparagus cut into 2 inch pieces
- 8 ounces yam noodles
- 1/4 cup fresh basil thinly sliced
Ingredients
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Instructions
- Grate or mince ginger and garlic. Whisk together first 7 ingredients in a large bowl.
- Shave carrots into ribbons and add to sauce mixture; toss to coat. Set aside.
- Rinse snow peas and remove the little strings. Rinse and trim asparagus and cut into 2 inch pieces. Bring a large pot of water to a boil. Add snow peas and asparagus; cook until crisp-tender, about 2 minutes. Remove vegetables with a slotted spoon to a colander; rinse with cold water until cool. Add snow peas and asparagus to carrot mixture.
- Add yam noodles to boiling water; cook until just soft, 6-7 minutes. Drain and rinse with cold water. Add to bowl; toss well. Slice basil and sprinkle over top.
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Lemon Cilantro Vinaigrette
Homemade vinaigrette is so much more flavorful than either bottled or packaged. The one downside is that you need to shake it up every time you pour it. Pre-packaged dressings have added emulsifiers to make the ingredients “stick together.” But I prefer to not consume chemicals with my food so I’m OK with shaking the bottle once in a while!
This is a variation on my original recipe, this time using fresh lemon juice instead of vinegar, going lighter on the seasonings, and adding cilantro and parsley to the mix. Continue reading “Lemon Cilantro Vinaigrette”
Beet Ginger Smoothie
Yes, it tastes as good as it looks, and no added sugar!
1/2 C melon, chopped (or apple, including peel)
1 dozen red grapes
1/2 stalk celery with leaves
1 small piece of lime or lemon
1/2 fresh beet
1/2 banana Continue reading “Beet Ginger Smoothie”
30-Minute Salmon and Zucchini
Using a single frying pan, a spatula, a serving platter, and a few simple ingredients, you can whip up this delicious, nutritious meal of salmon and zucchini. Even with prep work it’s only 30 minutes from start to finish. Continue reading “30-Minute Salmon and Zucchini”
Curried Chickpeas with Rice
Here’s another recipe from Cooking Light magazine, which I adapted to make even healthier. The original recipe used pork but I made it vegetarian by using chickpeas instead. I also swapped out the regular dairy milk and used light coconut milk, and swapped the white flour to millet flour, although it would probably be just fine without any flour at all. I added garam masala and increased the amount of curry powder because the original was bland. I think the result is a really nice vegan meal. Having pre-cooked rice and chickpeas on hand makes it a super-fast weeknight meal. Continue reading “Curried Chickpeas with Rice”