Veggie Fried Rice by Naturally Ella
- 1 cup Brown rice
- 1/2 small onion
- 1/2 green pepper
- 1/4 cup carrots
- 1/2 cup broccoli
- 1 cup cabbage
- 1/2 tablespoon rice wine vinegar
- 1/2 tablespoon soy sauce
- 1 teaspoon garlic powder
- 2 teaspoons sesame oil
Prepare the rice according to the package or through a rice cooker. Set aside.
Dice all veggies to about a 1/4″ each. Heat sesame oil over medium heat and add in onions, carrots, and green pepper- let cook for 2-3 minutes. Add in broccoli and cabbage, continuing to cook until broccoli is tender. Stir in soy sauce, vinegar, and garlic powder- cook for one more minutes.
Finally, add rice and stir occasionally for 3-4 minutes to “fry’ the rice. Taste and add salt, pepper, or more soy sauce if needed.
Baked Avocado Eggs by Secret Squirrel
- 2 avocados
- 4 eggs
- 4 tsp tomato salsa or hot sauce
- salt and pepper
- Chopped fresh coriander
Preheat the oven to 180 degrees celsius.
Slice the avocados in half and carefully remove the seed.
Carefully scoop out a little of the extra avocado flesh with a spoon to make more room for the egg.
Put avocados open side up in a baking dish. Make sure the does not tilt over by resting it on the side of the dish.
Add a teaspoon of avocado salsa or hot sauce.
Crack one egg in each avocado half and sprinkle with sea salt and pepper.
Place in the oven for 12-15 minutes (depending on the size egg and avocado) or until the the egg whites are set and the yolks are still a little runny.
Top with coriander and serve with warm toast. Add additional salt and pepper to taste, tomato salsa, hot sauce, if needed.
Crunchy Carrot, Pea and Chicken Salad by Country Living
- 1/3 loaf ciabatta, cut into 1-inch cubes
- 3 tbsp. olive oil
- 2 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 1/2 lb. baby rainbow carrots, halved lengthwise
- 6 c. torn Little Gem or romaine lettuce
- 2 c. shredded rotisserie chicken
- 1 c. cooked fresh or frozen peas
- 1 small fennel bulb, halved, cored, and thinly sliced
- Mustard-Chive Vinaigrette
Preheat oven to 350°F. Toss together bread, oil, and garlic on a baking sheet. Season with salt and pepper. Bake, stirring once, until golden brown and crisp, 10 to 12 minutes.
Cook carrots in boiling salted water in a medium saucepan over high heat until crisp-tender, 2 to 3 minutes. Drain and run under cold water until cool.
Gently toss together lettuce, shredded chicken, peas, fennel, croutons, carrots, and vinaigrette in a bowl. Season with salt and pepper
To make the mustard-chive vinaigrette, whisk together ¼ cup olive oil, 2 tablespoons white balsamic vinegar, 1 ½ tablespoons chopped fresh chives, ½ minced small shallot, 1 ½ teaspoons Dijon mustard, and 1 teaspoon sugar. Season with salt and freshly ground black pepper.