Mushroom Risotto *****

Out of this World Vegan Mushroom Risotto

Lunch meal portions below... add 2 Oz more veggies for a full dinner serving

6 oz cauliflower rice
3 oz sautéed mushrooms
3 oz asparagus
2 oz heavy cream or coconut milk
1.5 oz cheese [or sub nooch]
1 Tbsp extra virgin olive oil
2 oz veggie broth

Boil cauliflower rice in a pot for 5 minutes.

In a separate skillet cook asparagus and mushrooms in olive oil for 3 minutes. Add 2 oz veggie broth for flavor.

Add almond milk and cheese to skillet. Simmer.

Once cauliflower rice is heated add it to the mushrooms and asparagus. Season with salt and pepper and simmer 3 minutes. Enjoy.

Crystal Billings

Asian Veggie Dinner Omelette

2 pastured eggs

2 oz mushrooms, diced

2 oz bok choy, diced

1 oz broccoli, diced

1 oz onion, diced


Saute all veggies in a skillet for about 5 to 7 minutes. Place veggies on a plate and set aside.

Whisk 2 eggs and cook in a skillet for about 3 minutes, add veggies to top of egg. Fold over to make omelette.


Adapted from Crystal Billings

Turkey & Cauliflower Rice

4 oz pastured ground turkey

0.5 oz olive oil

3 oz baby bella mushrooms, sliced

3 oz diced onion

8 oz cauliflower rice

Oregano, paprika, parsley, garlic powder, sea salt, and freshly ground black pepper



Brown ground turkey olive oil.

In a separate skillet sauté mushrooms and onion. Season to taste with oregano, paprika, parsley, garlic powder, sea salt, and black pepper.

In a pot, boil cauliflower rice for about 10 minutes. Strain.

Serve turkey and veggies with the cauliflower rice on the side.