by Mike Egrie | Jun 3, 2024
Cauliflower & Fire Roasted Onion Street TacosIngredients1 (12-ounce) package Green Giant® restaurant style cauliflower & fire roasted onions with garlic butter1 cup black beans1 cup cotija Mexican cheese8 corn tortillas½ cup light sour cream or Greek...
by Mike Egrie | May 20, 2024
No Bake Oat BarsIngredients¾ cup almond butter¼ cup honey½ tbsp ground cinnamon⅛ tsp salt1 ½ cups old fashioned rolled oats1 cup dried apricots – chopped½ cup ground flax seed½ cup toasted unsalted pumpkin seeds½ cup...
by Mike Egrie | May 6, 2024
Vanilla-Almond Flax Protein MuffinsIngredients12 Reynolds Kitchens foil baking cups2 large eggs1 ¼ cups vanilla almond milk¼ cup light olive oil1 tbsp vanilla bean paste2 ¼ cups whole-grain protein pancake mixDirectionsPreheat oven to 375°. Line...
by Mike Egrie | Apr 30, 2024
Pistachio Crusted CodIngredients½ lb cod fillet½ cup pistachio (shelled/ roasted salted)½ cup parmesan cheese (grated)¼ cup panko bread crumbs⅛ tbsp black pepperDirectionsUsing a food processor chop the pistachios into small pieces In a bowl...
by Mike Egrie | Apr 16, 2024
Spring Strawberry Salad CupsIngredients2 tbsp white balsamic vinegar1 tbsp minced shallots1 tbsp honey1 tbsp poppy seeds2 tbsp olive oil2 tbsp crumbled goat cheese2 cups sliced strawberries4 asparagus spears, thinly bias-sliced6 cups spring mix lettuceDirectionsIn...
