by Mike Egrie | Apr 22, 2020
Kofta Kabobs with CauliflowerIngredientsCauliflower tabbouleh:½ large cauliflower head, cored and cut into florets1 pt grape tomatoes, quartered½ seedless cucumber, finely chopped½ cup finely chopped fresh parsley½ cup finely chopped fresh...
by Mike Egrie | Apr 22, 2020
Kimchi Cauliflower Fried RiceIngredients2 tbsp avocado oil1 ½ cups chopped drained kimchi1 garlic clove, minced12 oz frozen riced veggies cauliflower medley4 large eggs1 avocado, peeled, pitted and sliced½ cup crumbled organic roasted seaweed snacks2 tbsp...
by Mike Egrie | Apr 22, 2020
Kahlua Tenderloin with Pineapple SlawIngredients1 lb pork tenderloin1 tbsp liquid smoke2 tsp olive oilPineapple Slaw:⅓ cup fresh lime juice2 tbsp extra virgin olive oil2 tsp sugar4 cups coleslaw mix1 ¼ cups diced fresh pineapple2 tbsp finely chopped fresh...
by Mike Egrie | Apr 22, 2020
Jackfruit “Pulled Pork” Jicama TostadasIngredients1 large jicama, peeled and cut into 12 (1/8-inch thick) round slices1 tbsp coconut oil2 cups pulled canned jackfruit in brine½ tsp chipotle powder2 tbsp fresh lime juice plus lime wedges for garnish1 large...
by Mike Egrie | Apr 22, 2020
Italian Hasselback ChickenIngredients4 (4- to 6-oz.) boneless, skinless chicken breasts6 cups baby spinach leaves½ cup julienne-cut sun-dried tomatoes1 large garlic clove, minced¾ tsp italian seasoning⅓ cup shredded parmesan or low-fat crumbled feta4...
