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Broccoli, Shitake Mushrooms, Eggs with Toasted Almonds Sauteed in Organic Garlic-flavored Coconut Oil. Video Blog Series - 2/01/17 -

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My favorite Garlic Coconut Oil Recipe

Broccoli shitake eggs with toasted almonds sauteed in organic garlic-flavored coconut oil



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Ingredients: 2 tablespoons of Organic Garlic Coconut Oil from Nature’s Approved. About 4 ounces of Baby Broccoli (incredibly high in antioxidants) from Trader Joe’s, the stalks are soft and can be eaten entirely with the leaves and crown. The younger broccoli has a higher density of antioxidants than the fully grown broccoli. Broccoli is known for its great anti-carcinogens.


Four ounces of protein. I used two large eggs and mushrooms, but you can use chicken, other meat or tofu, tempei or a combo. ( the eggs could be left whole and fried. I prefer to scramble and mix them in or drop the ingredients into an omelet made with these eggs)


2 ounces of almonds , one of the healthiest nuts (or other nuts such as a handful of mixed nuts from Nuts.com who carry many organic nuts)


Salt and pepper to taste. (adding half a teaspoon of chopped fresh French tarragon to the Asparagus version below added sweetness and made it very interesting.)




Directions: Melt the oil, sauté the greens for about 4 minutes, then add the eggs and walnuts and stir for another 3 minutes and serve. I use a large nonstick pan with a lid and throw in an ounce or two of water after about 2 minutes from the start so the steaming evens the cooking of the green vegetable. Take off the lid at the end to steam out the water.



 

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