Ingredients:
1 medium head of cauliflower, riced
2 tablespoons coconut oil
2 eggs, beaten
1 cup mixed vegetables (like bell peppers, broccoli, and peas)
3 tablespoons soy sauce or tamari (for gluten-free)
2 green onions, sliced
Salt and pepper to taste
Instructions:
Heat coconut oil in a large skillet over medium heat.
Add the riced cauliflower and stir-fry for 3-4 minutes until tender.
Push the cauliflower to one side and pour in the beaten eggs, scrambling until cooked.
Mix in the vegetables and soy sauce, cooking for an additional 2-3 minutes.
Season with salt and pepper, top with green onions, and serve.
2. Creamy Garlic Tuscan Salmon
Ingredients:
4 salmon fillets
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup spinach
1/2 cup sun-dried tomatoes
Salt and pepper to taste
Instructions:
In a large skillet, heat olive oil over medium heat. Season the salmon fillets with salt and pepper, then cook until golden brown and cooked through. Remove and set aside.
In the same skillet, add minced garlic and sauté until fragrant.
Pour in the heavy cream, bring to a simmer, and stir in the spinach and sun-dried tomatoes. Cook until the spinach wilts.
Return the salmon to the skillet, allowing it to warm through.
Serve hot, drizzled with the creamy sauce.
3. Zucchini Noodles with Pesto and Cherry Tomatoes
Ingredients:
4 medium zucchinis, spiralized
1 cup cherry tomatoes, halved
1/2 cup basil pesto (store-bought or homemade)
2 tablespoons olive oil
Salt and pepper to taste
Grated Parmesan cheese for serving
Instructions:
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