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 | Feb 1, 2021
Roasted Brussels Sprouts with AppleIngredients½ cup fresh red apples, chopped 1 bag of Brussels Sprouts2 tbsp apple cider vinegar2 tbsp extra-virgin olive oil1 tsp fresh thyme, minced or ½ teaspoon of dried thyme¼ tsp salt⅛ tsp black...
by Mike Egrie | Jan 18, 2021
Twice Baked Sweet Potato SkinsIngredients4 medium sweet potatoes, halved lengthwise1 can (14.7 ounces) medium spiced chili¾ cup finely shredded Cheddar Jack cheese, divided1 container (5.3 ounces) lime Greek yogurt2 tbsp Chopped cilantro plus additional for...
by Mike Egrie | Jan 18, 2021
Cobb Avocado ToastIngredients2 large avocados, peeled and pitted4 slices whole grain bread, toasted4 hard-cooked eggs, chopped1 cup halved grape tomatoes3 tbsp chunky blue cheese yogurt dressingFresh dill for garnish (optional)DirectionsIn medium bowl, mash avocado...
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...
