by Mike Egrie | May 8, 2020
Spinach Salad with ApplesIngredients1 (9 oz) bag cleaned spinach leaves or 1 bunch fresh spinach, rinsed and dried1 honeycrisp apple3 tbsp olive oil¼ cup red wine vinegar2 tsp dijon mustardsalt and freshly ground black pepperDirectionsRemove the stems from the...
by Mike Egrie | May 8, 2020
Tomato Quinoa SaladIngredients2 large heirloom tomatoes, seeded and diced1 cup uncooked quinoa2 cups water15 oz can corn, drained½ cup diced red onion4 oz fresh low-fat mozzarella, diced⅛ cup chopped fresh parsley1 tbsp lemon juice2 tbsp olive...
by Mike Egrie | May 8, 2020
Mango Matcha SmoothieIngredients1 haitian mango, pitted, peeled and diced1 cup unsweetened vanilla almond milk2 tsp matcha powder½ cup frozen blueberries5.30 oz nonfat vanilla greek yogurt2 tsp chia seeds2 tsp honey½ cup crushed iceDirectionsIn a blender...
by Mike Egrie | May 8, 2020
Thai My ZoddleIngredients16 oz green zucchini capellini16 oz large cooked shrimp8 oz canned whole corn kernels4 oz baby kale2 tbsp roasted cashews2 scallions, sliced1 tbsp black and white sesame seeds8 oz Wholesome Pantry sesame ginger dressing1 fresh cilantro...
by Mike Egrie | May 8, 2020
Eggplant BruschettaIngredients1 large eggplant1 medium tomato, chopped1 clove garlic, minced2 tsp olive oil2 tbsp fresh basil, choppedDirectionsSlice eggplant in thin circles; bake in a baking dish at 350 degrees for 20 minutes. Allow to cool then combine with...
