Broccoli Slaw Curried Spicy Eggs

  
 Ingredients: 

  • 2 Tbsp olive oil 
  • 1 onion diced
  • 1 bell peppers diced 
  • 1/2 tsp garlic ginger paste 
  • 1/2 tsp pink or sea salt 
  • 1/2 tsp red chili powder 
  • 1/2 tsp turmeric 
  • 1/2 bunch cilantro chopped 
  • 1/2 pkg broccoli slaw 
  • 4-6 eggs 


Preparation: 

  1. In a large pan add oil and onions, bell peppers  on medium high heat. 
  2. Add turmeric, garlic ginger paste, salt, red chili powder, and form it into a paste with the onions, bell peppers and oil for a few minutes. 
  3. Add broccoli slaw and stir in mixture making sure all th spices in mixed in 
  4. Add eggs and stir often so eggs become mushy and scrambled type like 
  5. Add cilantro and keep cooking and stirring til eggs are mushed in. 
  6. Serve with bagel or toast or eat on its own. 

This is very good.  

Chinese Chicken

Ingredients:

1 lb boneless chicken cut into strips, (washed, set aside)
2 Tbsp olive oil
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp corriander powder
1/2 tsp turmeric
1/2 tbsp garlic ginger paste
1/2 tsp black pepper
1/2 tsp sea salt or himalayan pink salt
1 Tbsp rice vinegar
2 Tbsp soy sauce
1/2 bottle of schezwan sauce
1 onion sliced
1 red bell pepper sliced
1/2 pkg frozen veggies (carrots, beans, asparagus, broccoli)
chinesechicken

  1. In a large wok or frying pan, add oil.
  2. Add onions, bell peppers, and chicken
  3. Add spices; salt, black pepper, red chili powder, turmeric, garlic ginger paste, cumin powder, corriander powder.    Lightly coat the chicken and onions, and bell peppers.
  4. On medium-high heat cook until chicken is cooked, add the 1/2 pkg of veggies, and keep stirring.
  5. When chicken is fully cooked, add rice vinegar, soy sauce and schewzan sauce.  Keep on medium-low heat and keep stirring, until flavors blend in.
  6. Cook noodles/chow mein according to directions- drain- and add 1 Tbsp soy sauce in it, then serve these two together.
  7. Enjoy!

Quinoa Bean Kale Salad

Quinoa_Bean_Kale_Salad

Ingredients:

1 cup of quinoa (follow per direction as per box, set aside)
1-2 cups baked kale chips
1/2 red bell pepper diced
1/2 yellow bell pepper diced
1/2 green bell pepper diced
1/2 orange bell pepper diced
1 can of 5-6 mixed beans drained
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp red chili powder
2-4 Tbsp olive oil
squeeze of a lemon juice
1/4th bunch fresh cilantro and and parsley leaves
1-2 tsp spinach herb seasoning
1-2 tsp mrs. dash seasoning garlic and herb
1 tomato chopped

Preparation:

  1.    In a large bowl, add the quinoa and make sure it’s cooked properly.
  2.  In a small skillet, add beans and drizzle lightly with olive oil.  Cook on medium- low heat for about 5 minutes.
  3. Ahead of time get some kale and chop them up, then drizzle olive oil on top, sea salt or pink salt, and black pepper.  Bake in a toaster oven for 5-10 minutes or until soft and lightly brown crisp.  Remove from oven.
  4. Add beans and kale to the quinoa in the bowl, and mix through.
  5. Add the bell peppers, along with the cilantro, parsley, spices and seasonings, add the chopped tomatoes.
  6. Mix through, and add the lemon juice and olive oil on top, and mix again.   Making sure the flavors are all blended through.
  7. Serve and enjoy!