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
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 21, 2020
Grilled Cilantro Pesto, Red Pepper & Pineapple NaanIngredients4 garlic cloves3 cups lightly packed fresh cilantro sprigs¼ cup roasted no salt pepitas¼ cup shredded parmesan cheese2 tbsp fresh lime juice2 tbsp olive oil8.80 oz 1 package whole grain naan...
by Mike Egrie | Apr 20, 2020
Farro & Grilled Vegetable Salad with Smoked TahiniIngredients1 cup pearled farro2 medium carrots, halved lengthwise2 roma tomatoes, halved lengthwise1 large zucchini, cut lengthwise into ¼-inch thick slices2 (½-inch thick) slices red onion¼ cup olive oil1...
by Mike Egrie | Apr 20, 2020
Crushed Red Lentil SoupIngredients1 tbsp olive oil14 oz carrots, celery and onion (mirepoix)3 garlic cloves, crushed1 cup drained and rinsed red lentils1 tsp ground cumin14.50 oz drained canned no salt added diced tomatoes1 ½ cups low sodium vegetable broth½...
