Mediterranean Salad

 

Strawberry Lime Mint Spritzer

 

One Skillet Dinner - to try

 Sauté sliced cabbage, onion, carrot, and broccoli until tender in olive oil.  Add cooked chicken breast, diced.  Add frozen peas and frozen cauliflower rice.  Finish with coconut aminos and scallion.

Egg Roll in a Bowl, Vegan Style *****

*****

Oh my word, this was so good!  I'm in love with the name, and I had to try the recipe.  It had all sorts of meat and oil in it, so I created my version.  Delicious!

I made it with a bag of Coleslaw Mix because that's what I had.  It could be made with shredded cabbage, either green or a combination of green and red, plus some extra carrot, too.

To easily grate fresh ginger, I keep it in the freezer, and grate it, while frozen, with a Microplane.

I enjoyed the kick from the Chile de Arbol powder, but it was good without it, too.  Any type of spicy pepper could be used, or it could just be eliminated.

I made this with my favorite Veggie Broth Mix that I always have on hand (1 Tbsp mix to 1 cup water), but it would be good with any vegetable broth.

This was quick, easy, inexpensive, and delicious!  It doesn't get better than that.

1 Tbsp avocado oil
1 Vidalia onion, diced
1 cup veggie broth
4 cloves garlic, pressed or minced
2 celery hearts, diced 
1 16-oz bag coleslaw mix
1 large carrot, shredded [omit]
2 Tbsp Coconut Aminos
1" piece fresh ginger, grated
1/8-1/4 tsp Chile de Arbol Powder, opt.
1 scallion, green part only, sliced



In a wok or large sauté pan, heat avocado oil; add onion and cook onion over medium-high heat, stirring frequently.

As soon as the pan starts to brown, add a small amount of Veggie Broth, and stir to deglaze the pan.  Continue to cook and stir until onion is tender.

Add the rest of the Veggie Broth, plus the garlic, celery, coleslaw mix, and carrot.  Stir, and continue to cook, reducing heat to medium.

Add Coconut Aminos, grated ginger, and Chile de Arbol Powder, if using.  Mix well and cook until cabbage is wilted.

Serve in a bowl, topped with sliced scallion.



Adapted from this recipe.

Sautéed Shallots *****

Shallots

Avocado Oil 

Sea salt

Peel shallots; slice into very thin slices.

Lightly coat a sauté pan with avocado oil; heat over medium heat.  When hot, add shallots to pan and lower heat.  Cook, stirring frequently, until they're tender and slightly brown.  

Watch carefully; they burn easily.

                       ****************************************************

• 4 shallots or 1 large red onion, peeled and thinly sliced

1. Place sliced shallots in a large skillet and cover with oil. Pan-fry the shallots over medium to medium-high heat for 10 minutes, or until brown, stirring as needed to ensure even cooking.
   During the last 3 minutes of cooking, add 1 tsp balsamic vinegar to help with caramelization. Transfer shallots to a plate. Blot with a paper towel and season with sea salt. Set aside.

 

Keto Avocado Toast 

Posted on June 27, 2020

INGREDIENTS 

• 2 Outer Aisle Italian Sandwich Thins
• 1 medium avocado
• 1 whole cage-free egg

PREPARATION

1. Place egg on non-stick pan with desired oil or cooking spray
2. Place Sandwich Thins in a toaster oven set to 2 slices for 2.5 minutes
3. Cut medium avocado into chunks
4. Flip egg and turn off heat
5. Remove Sandwich Thins from toaster oven and let cool for 1 minute
6. Spread 1/2 avocado onto first thin
7. Layer on second thin
8. Spread remaining avocado on top layer
9. Top with fried egg.

 

Nutrition Per Serving (yields 1 serving):

Calories: 400

Protein: 17g

Carbs: 18g

Fiber: 12g

Net Carbs: 6g

Total Fat: 31g

https://www.outeraislegourmet.com/blogs/blog/avocado-toast

Everything but the Bagel Sesame Seasoning Blend *****

 

• 2 Tbsp white sesame seeds

• 1½ Tbsp poppy seeds

• 1½ Tbsp dried minced garlic

• 1½ Tbsp dried onion flakes

• 1 Tbsp black sesame seeds

• 2 tsp coarse Himalayan pink sea salt 

• Combine all ingredients until well mixed.

Author: The Edgy Veg

Recipe type: Seasoning

Cuisine: American

Serves: Approx. ½ cup

Nutrition Information

Serving size: approx 1 tbsp. Calories: 33 Fat: 2.5g Trans fat: 0g Carbohydrates: 2.2g Sugar: 0.2g Sodium: 547mg Fiber: 1g Protein: 1.15g Cholesterol: 0mg

https://www.theedgyveg.com/2020/04/07/everything-but-the-bagel-seasoning-recipe/#comments