by Mike Egrie | Feb 8, 2021
Roasted Beets and Goat Cheese FlatbreadIngredients6 oz gluten-free cauliflower pizza crust4 oz goat cheese3 refrigerated roasted beets, thinly sliced1 tbsp olive oil⅔ cup chopped Anjou pear½ cup packed arugula½ tbsp fresh lemon juiceDirectionsPreheat...
by Mike Egrie | Oct 23, 2020
Winter Fruit SaladIngredients1 large pomegranate ¼ cup honey½ tsp grated fresh ginger1 medium navel orange1 large apple, cut in half through stem end, cored and thinly sliced1 medium Bartlett or Bosc pear, halved lengthwise, cored and cut into 1-inch pieces1...
by Mike Egrie | Aug 24, 2020
Grilled Chicken “Reubens”Ingredients2 garlic cloves, minced¼ cup extra virgin olive oil¼ cup no sugar added ketchup1 tbsp worcestershire sauce2 tsp smoked paprika4 boneless, skinless chicken breasts (about 6 ounces each)1 medium red onion, sliced into...
by Mike Egrie | Aug 10, 2020
Jersey Tomato Peach SalsaIngredients1 can sliced peaches, drained1 cup chopped Jersey tomatoes¼ cup diced red onions½ jalapeno, seeded and minced3 tbsp minced cilantro2 tbsp fresh lime juice1 tsp honeyDirectionsIn a medium-sized bowl, gently toss together...
by Mike Egrie | May 12, 2020
Kale ChipsIngredients2 bunches of kale, washed and thick stems removed1 tbsp apple cider vinegar1 tbsp extra virgin olive oilsea salt to taste or sprinkle with Parmesan cheeseDirectionsPreheat oven to 350 degrees. Chop kale into chip size pieces and place into a large...
