by Mike Egrie | May 6, 2020
Sautéed Kale & Tomato Topped Quinoa-Crusted ChickenIngredients1 tbsp olive oil1 tsp olive oil⅔ cup dry quinoa, rinsed and drained1 ⅓ cups no salt added vegetable stock4 boneless, skinless chicken breasts (about 6 ounces each)2 large eggs1 garlic...
by Mike Egrie | May 6, 2020
Multi-Cooker Flank Steak PhoIngredients1 garlic bulb, halved crosswise½ large white onion, chopped3 tbsp chopped fresh ginger1 cinnamon stick1 tsp whole cloves½ coriander seeds8 cups unsalted beef stock2 tsp fish sauce8 oz brown rice stir-fry noodles1 lb...
by Mike Egrie | May 6, 2020
Slow Cooker Sweet & Spicy Chicken MeatballsIngredients¼ cup chili sauce3 tbsp apricot preserves1 tbsp chili garlic-flavored hot sauce1 large egg1 lb 93% lean ground chicken2 green onions, thinly sliced½ cup finely, ground almond flour½ tsp garlic...
by Mike Egrie | May 6, 2020
St. Paddy’s Corned Beef-Sweet Potato HashIngredients1 ½ tbsp olive oil1 large sweet potato, peeled and diced½ medium yellow onion, finely chopped1 ½ cups thick-sliced deli corned beef4 large eggs2 tsp chopped parsleyHot sauce for serving...
by Mike Egrie | May 6, 2020
Zoodle Pad Thai with ShrimpIngredients1 tbsp avocado oil2 large eggs1 lb raw 31-40 count peeled and deveined shrimp, thawed if necessary½ medium red bell pepper, thinly sliced3 ½ tbsp garlic & green onion teriyaki sauce20 oz zucchini noodles1 green...
