by Mike Egrie | Jan 24, 2025
Blueberry Quinoa Power BowlIngredientsBowl Ingredients1 cup uncooked quinoa1 cup frozen blueberries, thawed1 avocado, pitted and diced, about 1 cup1 bunch watercress, leaves only, about 2 cups leaves½ cup toasted chopped walnutsLemon Vinaigrette Ingredients¼...
by Mike Egrie | Jan 6, 2025
Brazilian Black Bean StewIngredients2 tbsp coconut oil1 cup finely chopped white onion1 tsp paprika½ tsp ground cumin2 can black beans, undrained1 bay leaf1 large sweet potato, peeled and finely chopped1 medium carrot, peeled and finely chopped1 tbsp orange zest...
by Mike Egrie | Nov 25, 2024
Turkey, Cranberry & Goat Cheese QuesadillasIngredients½ cup fresh cranberries1 tbsp brown sugar1 ½ tsp brown sugar4 low carb white wraps5.30 oz original spreadable mild goat cheese1 small jalapeño chile pepper, seeded if desired, thinly sliced2 cups...
by Mike Egrie | Oct 21, 2024
Multi-Cooker Beef & BroccoliIngredients4 tsp sesame oil, divided3 cups broccoli florets1 lb beef top loin strip steak, sliced crosswise against the grain3 garlic cloves, minced½ small yellow onion, thinly sliced1 cup unsalted beef stock2 tbsp cornstarch2 tsp...
by Mike Egrie | Oct 1, 2024
Fall Harvest Sheet-Pan SupperIngredients20 oz diced butternut squash12 oz brussels sprout halves2 tbsp olive oil4 apple raisin stuffed pork chopsDirectionsPreheat oven to 350°; line rimmed baking pan with foil. On prepared pan, toss squash, Brussels sprouts, oil and ½...
