- 1/2 cup orange juice
- 1 tbsp. grated orange zest
- 2 large garlic cloves
- 1 tbsp. oyster sauce
- 2 tbsp. rice vinegar
- 2 teaspoons soy sauce + 2 teaspoons
- 1 tsp. minced ginger
- a dash of honey
The Stir Fry
- 1 lb. tofu cut into strips
- 3 tbsp. cornstarch
- 4 cups celery, carrots, snap peas, and broccoli.
- 1/2 cup chopped onion
- 1 tbsp. olive oil
- salt and pepper to taste
Put it all together
Place all sauce ingredients in a blender. Pour into a pan and heat through for 5 minutes, then put it in a separate bowl. Dissolve the cornstarch in the extra soy sauce teaspoons and then cover lightly the tofu. Steam the broccoli for about 5 minutes. Place on a paper towel to drain. Add olive oil to a wok and sauté tofu for approximately 5-10 minutes until golden brown. Add all of the vegetables to the wok and sauté for 2 minutes. Add sauce bit by bit and cook until sauce has cooked down. You can serve this on its own or over riced cauliflower.
1 tablespoon minced ginger
1 lb medium shrimp, peeled, deveined, and patted dry
3 cups sugar snap peas, strings removed
3 tablespoons reduced-sodium vegetable broth
1 tablespoon red miso paste
1 tablespoon dry cherry
1 tablespoon Sriracha hot chili sauce
1 teaspoon sugar
2 tablespoon vegetable oil
1 cup slivered red pepper
A pinch of salt (to taste)
3/4 teaspoon cornstarch
- In a small bowl combine vegetable broth, miso paste, dry cherry, Sriracha sauce, and sugar. Set aside.
- Heat a flat-bottomed wok over high heat; add oil and ginger and stir-fry until fragrant. Add shrimp carefully and spread evenly into one layer. Make sure that shrimp are dry before cooking, otherwise you will braise them. Cook without stirring for a minute. Then, using a spatula, stir-fry for 30 seconds incorporating ginger until shrimp is lightly browned but not cooked through.
- Add sugar snaps and pepper, sprinkle with salt; stir-fry for 30 seconds. Stir cornstarch into broth mixture; swirl into wok and stir-fry until shrimp are cooked and vegetables are crisp-tender, 1-2 minutes.
- Vegetable oil for the to grease a round cake pan (9″ diameter)
- 2 cups zucchini, grated
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 1/2 cups sugar
- 1/2 unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 eggs
- 1cup plain Greek yogurt
- Preheat the oven to 350ºF. Grease the cake pan with vegetable oil.
- Rinse the zucchini, cut the round ends, and shred it with a box grater into a large bowl, stopping before you get to the stem.
- Use a medium bowl to dump the flour, sugar, cocoa powder, oats, baking soda, and salt.
- Mix the eggs and yogurt with the grated zucchini. Add the dry ingredients, mixing to combine.
- Transfer the cake batter to the cake pan and place it in the oven. Bake for 20 minutes. Do a test if the cake is done by using a toothpick and poke it in the middle to see that it comes out clean. If the toothpick comes out wet, bake for another 5 minutes and test the cake again. It is done when the toothpick comes out clean.
- Let the cake cool in the cake pan for 20 to 30 minutes.
Enjoy the cake warm! Store leftovers in an airtight container in the refrigerator.
Enjoy this hearty breakfast with the perks of low carbs. Also, you can cook it and freeze the portions individually for quick breakfast during the week.
- 8 eggs
- 1 cup uncooked onions, sliced julienne
- 2 cups fresh mushrooms, sliced
- 1 cup banana pepper(s), sliced julienne
- 3 slices Oscar Mayer Bacon, Turkey, finely chopped
- 2 Tablespoon Cacique Salvadorian Style Cream, Grade A
- 1cup shredded part-skim mozzarella cheese
- 1pinchblack pepper
- 1⁄4second spray Kroger Vegetable oil cooking spray
- Spray a large oven-proof skillet with vegetable oil. Cook bacon over medium-high heat until crispy. Remove bacon from the skillet and add onions and banana pepper. Saute onions and peppers until softened. Add the mushrooms. Reduce heat to medium-low; cook for 20 minutes or until light golden brown, stirring occasionally.
- In a medium bowl, whisk together cream, eggs, mozzarella cheese, salt, and pepper. Pour entire egg mixture into the skillet. Using a wooden spoon, stir gently the vegetables so that the egg mixture can be evenly distributed. Sprinkle the bacon crumbles on top of the egg mixture. Reduce heat to medium-low. Cover and cook for 5 minutes or until eggs are nearly set.
Uncover skillet. Broil 3-4 in. from the heat for 3 minutes or unt
These waffles are as tasty as the ones made with regular flour, but with less carbs! Each waffle has only 4g of carbohydrates instead of 28g from regular wheat flour. You can cook a batch and froze it for quick and easy breakfast.
1⁄2 teaspoon baking powder
7⁄8 cup Bobs Red Mill Almond Meal/Flour, Finely Ground, sifted
4oz Philadelphia Original cream cheese
1 teaspoon vanilla extract
In a small bowl, whisk together flour and baking powder.
In a large bowl, mix cream cheese and eggs until blended, add vanilla extract and, gradually, add the flour mix. Keep blending until batter looks smooth and thick.
Pour into waffle maker to cook.
Add some color and sweet taste to your waffle using berries: strawberries, blueberries, blackberries, and/or raspberries.
1/2 cup unseasoned rice vinegar
2 Tablespoons vegetable oil
2 Tables spoons sugar
1 1/2 Tablespoons soy sauce
1 Tablespoon dark sesame oil
1 piece fresh ginger (aprox. 1 inch), finely grated.
2-4 teaspoons Chinese chili paste with garlic
2 heads baby bok choy, finely shredded, or 2 cups thinly sliced snow peas
1 small head Napa cabbage, quartered, cored, and very finely shredded (about 4 cups)
1/2 white onion, finely chopped and rinsed
1 small red bell pepper, seeded and diced
3 green onions, thinly sliced
1/4 chopped fresh cilantro
1/4 cup sesame seeds
3/4 cup honey-roasted peanuts, coarsely chopped
Mix all salad ingredients, except peanuts, in a large bowl. For dressing, mix vinegar, vegetable oil, soy sauce, sesame oil, chili paste and ginger in a jar with tight-fitting lid. Shortly before serving, toss salad mixture and dressing to coat. Serve sprinkled with peanuts. The salad mixture can be refrigerated covered up to 2 days. The dressing can be refrigerated up to one week.
Rich black tea leaves and aromatic bergamot help balance the sweetness of this ice cream.
2 cups heavy cream
4 Earl Grey tea bags
1 tablespoon vanilla extract
1 can (14 oz.) sweetened condensed milk
- In a saucepan over medium heat, warm cream until it is steaming and bubbles appear around edges. Turn off heat. Add Earl Grey tea bags and steep for 30 minutes. Remove and discard tea bags. Chill the cream until very cold, at least 4 hours or up to overnight.
- When ready to mix the ice cream, combine vanilla and sweetened condensed milk in a large mixing bowl. In a separate bowl, whip tea-infused cream until soft peaks form.
- Stir about 1/3 of whipped cream into condensed milk mixture to lighten it. Then, very gently fold in remaining whipped cream, stirring as little as possible.
- Gently transfer mixture to an air-tight container and freeze until solid, about 6 hours. Serve.
- Freeze any leftovers.
What you’ll need:
- 1 ½ cups finely crushed regular or cinnamon graham crackers (24 squares)
- 1/3 cup butter, melted
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon (optional)
- 9-inch pie plate