Ingredients
1 large egg
spinach
sliced tomato
diced red onion
vegan sausage (from textured soy)
cheese
2 slices gluten free bread
Preparation
Toast or grill one side of two bread slices. Heat vegan sausage. Saute spinach, tomato, and onion. Fry the egg. Assemble your sandwich. Served with an organic Valencia orange and decaf green tea!
Showing posts with label gluten free bread. Show all posts
Showing posts with label gluten free bread. Show all posts
Sunday, August 9, 2015
Tuesday, June 23, 2015
spicy black bean burgers
1 can Bush Black Beans (divided in half)
1 c cooked brown rice
¼ c diced red onion
¼ c diced (heirloom peppers)
1 t minced garlic
Salt, pepper, cayenne pepper, onion powder
3 T Gluten Free bread crumbs
1-2 T ground flax
1 T olive oil or coconut oil
Preparation
Monday, June 22, 2015
lunch with a blt two ways...
BLT Deviled Eggs
Ingredients
hard boiled eggs
dried parsley
diced tomato seeded (cherry or Roma)
1-2 slices of diced cooked Morningstar Farms bacon
1/4 c mayo
pinch of sugar
dash of garlic powder
dash of onion powder
dash of cracked black pepper
chili powder
1 T ranch dressing
plastic baggie for piping
Preparation
Slice eggs length-wise in half. Remove egg yolks. Finely break up egg yolks with a fork or press through a sifter/strainer. The sifter/strainer makes a very light dusting that mixes well. Try it! Next, mix all ingredients except chili powder and set aside one slice of bacon crumbles for garnishing. Note; when adding mayo/ranch, mix a little at a time. You want the texture of the mix to be stiff but not dry. Keep mixing until smooth and add more as needed. Fill a small baggie with mixture, clip a corner. Note: place egg whites on a bed of lettuce if you do not have a deviled egg tray. Fill egg whites. Sprinkle with remaining bacon crumbles. Garnish with parsley and chili powder. Refrigerate for 4-6 hours. Serve with a Romaine Salad.
Vegetarian BLT on
Whole Grain Gluten Free Bread
Ingredients
2 slices of bread grilled
2 slices of cooked Morningstar Farms Veggie Bacon
romaine lettuce
tomato slices
red onion slices
guacamole
mayo
black pepper
Preparation
Grill one side of each bread slice.
Assemble sandwich as you like or as follows: mayo, bacon, guacamole, lettuce, onion, and tomato.
Ingredients
hard boiled eggs
dried parsley
diced tomato seeded (cherry or Roma)
1-2 slices of diced cooked Morningstar Farms bacon
1/4 c mayo
pinch of sugar
dash of garlic powder
dash of onion powder
dash of cracked black pepper
chili powder
1 T ranch dressing
plastic baggie for piping
Preparation
Slice eggs length-wise in half. Remove egg yolks. Finely break up egg yolks with a fork or press through a sifter/strainer. The sifter/strainer makes a very light dusting that mixes well. Try it! Next, mix all ingredients except chili powder and set aside one slice of bacon crumbles for garnishing. Note; when adding mayo/ranch, mix a little at a time. You want the texture of the mix to be stiff but not dry. Keep mixing until smooth and add more as needed. Fill a small baggie with mixture, clip a corner. Note: place egg whites on a bed of lettuce if you do not have a deviled egg tray. Fill egg whites. Sprinkle with remaining bacon crumbles. Garnish with parsley and chili powder. Refrigerate for 4-6 hours. Serve with a Romaine Salad.
Vegetarian BLT on
Whole Grain Gluten Free Bread
Ingredients
2 slices of bread grilled 2 slices of cooked Morningstar Farms Veggie Bacon
romaine lettuce
tomato slices
red onion slices
guacamole
mayo
black pepper
Preparation
Grill one side of each bread slice.
Assemble sandwich as you like or as follows: mayo, bacon, guacamole, lettuce, onion, and tomato.
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