Finally the Right Recipe!

 3/4 lbs of string beans 1 Tbls minced garlic Sliced Almonds 1 Tbls chopped green onions 1/4 tsp salt and pepper Sesame Oil Directions: Remove ends Cut into 2 inch long strips Heat 1 1/2 T oil  Stir fry onions and garlic until fragrant Add almonds till golden Add veggies and stir fry briefly Add 1/4 cup water, salt pepper and oil Cover and cook until steamed Continue to cook for 2 minutes If you like them crunchy take them out early

  INGREDIENTS 3 tbsp.  sesame oil, divided 3  large eggs Kosher salt 2  carrots, diced 3  green onions, thinly sliced, white and green parts divided 3  cloves garlic, minced 1 tbsp.  peeled and minced ginger (from a 1" piece) 4 c.  cooked long grain rice (preferably leftover) (lay on a tray flat and put in fridge or freezer for 10-15 minutes to cool down) 3/4 c.  frozen mixed vegetables 3 tbsp.  low-sodium soy sauce  This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.   DIRECTIONS Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil (vegetable or sesame oil). Beat egg with 2 teaspoons water and a large pinch salt and add to skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate.  Return skillet to mediu...

Prep Time: 5 minutes Cook Time: 35 minutes Total Time: 40 minutes Yield: 4 servings Ingredients: 1 1/2 pounds Brussel Sprouts 2 Tbls Olive Oil Kosher Salt 1 Tbls Sriracha 3 Tbls Honey 1 Lime, juiced Instructions: Preheat oven to 400 deg F Cut off the stem end of the sprouts and pull off any yellow outer leaves. Cut all sprouts in half. Place sprouts in a large bowl, drizzle with olive oil and season generously with Kosher Salt. Toss to coat. Place in a single layer on a baking sheet with a thin layer of olive oil on it. Roast for 35-40 minutes until crisp and golden brown on the outside and tender on the inside. Meanwhile, combine sriracha, honey, and lime in a small bowl. Season with Kosher Salt. Remove sprouts from oven, transfer to large bowl, and drizzle with sauce. Toss lightly to coat and serve immediately.

Rainbow Roll-Ups : carrots , cut into matchsticks cucumbers , cut into matchsticks red cabbage curry hummus cooked rice  or  quinoa  (optional) peanuts and cilantro collard greens  (leaf) Peanut Sauce : 3/4 cup  peanut butter 1/4 cup  soy sauce  (tamari or coconut aminos if gluten free) 1/4 cup  rice vinegar 1/4 cup  water 2 tablespoons  honey 1 clove  garlic Curry Hummus INGREDIENTS 2 14-ounce cans  chickpeas , drained and rinsed 1/2 cup  coconut milk  (more as needed) 1 1/2 tablespoons  red curry paste 1 tablespoon  curry powder 1 clove  garlic 1 teaspoon  sea salt Curry Hummus INSTRUCTIONS Blend or pulse in a food processor until smooth. Add more coconut oil, olive oil, or water to loosen as needed, depending on how thick you want it. The end!             I like to add a little squeeze of lime and a pinch of c...

Ingredients 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin Salt and Pepper (according to taste) 3 tbsp Worcestershire sauce Any steak seasoning you like 1 tbsp olive oil For the Veggie filling 1 carrot 1 bell pepper 1/2 a zucchini (depending on size) 5-6 green onions 2 cloves of garlic 1 tsp Italian herb seasoning For the Balsamic glaze sauce 2 tsp butter 2 tbsp finely chopped shallots 1/4 cup balsamic vinegar 2 tbsp brown sugar 1/4 cup beef broth Instructions – Start by prepping the steak. (I used skirt steak cos it’s what I had on hand, but in hind sight, I probably would have gone for a more leaner cut like flank steak or looked for thin sliced sirloin.) I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips and used the odd shapped ends to taste test my marinade and balsamic glaze. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing). – Season t...