Makes 2 servings.
Add oil to wok or saucepan. Once heated, add garlic and onions and sauté until fragrant. Add sliced mushrooms, basil, parsley and stir for 2 minutes. Add the rest of the ingredients and reduce heat and cover. Allow the ingredients to steam for 5-6 minutes before serving over quinoa.
- 4 tsp. coconut oil, or;
- 1/4 cup olive oil
- 1/4 cup organic soy sauce
- 1/2 cup water
- 1/3 cup red onion, chopped
- 2 cloves garlic, minced
- 1 tsp. basil
- 1 tsp. parsley
- 6 mushrooms, thinly sliced
- 2 cups green string beans
- 1 cup broccoli
- 6 stalks celery, chopped
- 1/3 cup quinoa cooked
I concocted a quick and nutritious recipe this evening for my supper. I Just thought I would start sharing the recipes I come up with. I try to use all organic vegetables but will substitute with non-organic when there is not other option.
No picture for this one–sorry! It was so delicious, by the time I decided to post the recipe I had finished the salad.
Radicchio and Avocado Salad
Combine the ingredients in the order listed:
~ 7-10 Radicchio leaves
~ 2-3 TSP balsamic vinegar
~ 1-2 TSP extra virgin olive oil
~ 1 clove finely chopped garlic
~ 1 full red/orange Sweet Peppers
~ half ripe avocado
~ 5-6 slices English cucumber
~ half serving of chopped almonds
~ sprinkle lightly with grated Parmesan cheese
511 calories*14g fiber, 14g protein.
45 calories (balsamic vinegar), 4 calories (garlic), 120 calories (olive oil), 140 calories (avocado), 18 calories (cucumber), 81 calories (almonds), 44 calories (cheese), radicchio (9 calories), 50 calories (orange pepper).
*Most calories are from healthy fats, and there is over 40% in just one serving.