Roasted Veggies
1 tablespoon butter
Eggs (lightly beaten)
Pinch of sea salt & pepper
6 tablespoons reduced fat cheddar (OPTIONAL)
Garnish
Set oven to 420F.
Line a baking tray with parchment paper and add the veggies. Drizzle with olive oil and toss with sea salt & pepper. Spread out on the baking tray and roast for 15 – 20 minutes.
Set a nonstick skillet on medium high heat and once hot, add butter, let it melt, then pour in the eggs. Take the skillet off the heat as you pull the eggs from side to side using a spatula until the eggs are cooked through.
Evenly divide the eggs and veggies among meal containers. Top with cheese, green onion and season to taste with sea salt & pepper.
Bring a pot of water to a boil. Add black rice and cook until desired softness, generally about 20 minutes. Note: Black rice is also chewier so please be aware that it does not automatically mean the rice is not cooked through. Then drain, rinse and set aside.
Set a carbon steel wok or large pan on medium high heat. Add avocado oil and bell pepper and cook until sear marks appear on the edges, about 2 minutes. Then add in garlic and toss.
Add sliced portobello mushroom caps and a few tablespoons of water to create steam to help them wilt a bit if needed. Then add 1 (one) tablespoon of the teriyaki sauce and toss everything together.
Add the edamame, spinach and carrots and toss together. Squeeze in fresh lime and the remaining teriyaki sauce and cook/toss for another 2 minutes.
Remove from the heat and serve! You can enjoy this meal either hot or cold. Season each serving to taste using red chili garlic sauce, Sriracha and/or low sodium soy.
Ingredients for 3 servings
Chicken
Sauce
Garnish
Add cauliflower and potatoes to a large pot filled with water. Cover and bring to a boil. Cook until the veggies can be easily pierced with a fork. Drain the liquid, then add butter, sea salt & pepper and mash with fork or a potato masher. Season to taste.
Mix together the ingredients for the sauce and set aside.
Season chicken and make the sauce and set them aside.
Set a carbon steel wok or pan on high heat. Once hot add oil and green onions and cook for 1 – 2 minutes.
Add the chicken and spread it out as much as possible in the pan so it can breathe, and so that deep sear marks can be created. Toss the chicken and when it is nearly cooked through, about 7 – 8 minutes, reduce the heat in the pan and make a hole in the center. Pour in the sauce and stir immediately so the sauce does not clump or become slimy. Note: If your pan is REALLY hot, remove the skillet from the heat source, let it cool for about a minute, then add the sauce.
Evenly divide the mash among the meal containers and pour the chicken and sauce over the mash. Garnish and enjoy!
Note: macros are for low-carb tortilla, not egg white wrap
Spread 2 tablespoons of nut butter on each wrap or tortilla. If desired, sprinkle in cinnamon. Place a banana at one end of the tortilla, then roll it closed – the nut butter should seal it. Slice into pieces and add to your snack containers.