Emulsion Break
Hollandaise Sauce
English Muffins
https://cooking.nytimes.com/recipes/10089-hollandaise-sauce
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Emulsion Break
Hollandaise Sauce
English Muffins
https://cooking.nytimes.com/recipes/10089-hollandaise-sauce
Tabouli with Rice Cauliflower and Veggies (GF)
Amber’s Dreamy Tacos
Pita Bread or Tortillas
Rotisserie Chicken with butter lemon pepper
--
Goat Cheese
Pico de Gallo
SalsaÂ
--Â
Shays variation
lemon juice, onion, cliantro, pinch of sour cream
Shay's Marinade
Kebab veggies: 1 package of cherry tomatoes 1 Onion 1 package of mushrooms Protein: 3/4 lb chicken, steak or shrimp Sauce: Butter 2 Tbsp Liquid amino 2 Tbsp Maple syrup 1 Tbsp Bijon mustard 1/2 Tbsp Crushed garlic 1/2 Tbsp Crushed ginger 1/2 Tbsp Crushed peppercorn 1/4 Tbsp Directions: Reduce sauce over low heat and reserve half for marinade and use other for drizzling at the end. Light half charcoal grill and lightly sear, then transfer to other side to cook on indirect heat for 25 (?) mins or until just done.
Uncle Sue’s Anti-Salad
Chop fairly small and put into a bowl veggies you have such as:
Cucumber
Broccoli
Radicchio or red cabbage
Red onion
Celery
SHREDDED carrot
Add green leafy veg, such as kale-- chopped small
Add:
Halved grapes, chopped apples, strawberries or dried cranberries or raisins-whatever you have
Sprinkle approx. ¼-cup apple cider vinegar and ½ cup EVOO over all above
Add one clove minced garlic
Drizzle with honey—3-4 Tablespoons
Add ¼-1/3 cup or more of sunflower seeds, sliced almonds, walnuts or pumpkin seeds on top
Toss all together
Keeps well for 2-3 days covered in fridge.
Brown Cereal Bowl!
Ingredients:
1 cup Carrot
1 cup Orange
2t frozen ginger
400 ml water/ice
1t turmeric
1t cayenne pepper
1/8 cup pineapple
¼ cup blueberries
½ cup romaine lettuce
½ cup banana
¾ cup granola
4 oz coconut milk
Directions: Blend
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