6 Hard boiled eggs, sliced 2 stalks celery, sliced lengthwise and chopped 2-3 TBS Avocado oil based mayo 1TBS Mustard 2 TBSP chopped red onion OR 1-2 Green onion stems chopped 1/2 Jalapeno, chopped(optional) Salt
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1lb Shrimp shelled and deveined, I used the frozen raw Argentinian Shrimp from Trader Joes(thawed) 2 TBSP olive oil or cooking oil of choice 4 Cloves garlic, chopped 2 Pinches of crushed red pepper 1
3lb Pork Shoulder, cut into cubes 3C Chicken Stock 3-4 Garlic cloves, crushed 2TSP Cumin 2TSP Cinnamon 1 Lemon, juiced 1/2 Yellow Onion, chopped 2 Bay Leaves 1TBSP Tamari Sauce Salt and Pepper Place
1lb Chicken Thighs, cubed 1 bag Epic Pork Rinds 2 Eggs, beaten 1/2TBSP Smoked Paprika 1TBSP Nutritional Yeast Preheat oven to 425*. In a food processor pulse the Pork Rinds, Nutritional Yeast and Smoked
2 Bags of Shirataki noodles, rinsed and dried 6 Mushrooms, sliced thin and sautéed 1 TBSP Minced Ginger 1 TBSP Minced Garlic 2 TBSP Tahini Paste 2 TBSP Sesame Seeds 1 TBSP Chili Garlic Sauce
1lb Chicken Thigh, cubed 8oz Baby Broccoli, cut into bite size pieces 1/2 Red Onion cut into square pieces-OPTIONAL 1 Fennel, cut into square pieces 8-10oz White Mushrooms, sliced(I used Trader Joes sliced mushrooms) 3
10 oz bag of Broccoli florets, cut to bite size pieces 2TBSP Olive oil Salt and pepper Garlic powder Meyer Lemon Relish 1 ½ Meyer Lemons 1 Garlic Clove, minced 2 TBSP Olive Oil
1/2 Yellow Onion, sliced 6-8 Sliced Pickles 2 Eggs 2 2.5oz bags of Epic or Cloud Pork Rinds, flavor of your choice Optional: Salt Pepper Garlic powder Onion Powder Smoked Paprika Heat oven to 425*.
1lb Chicken Thighs, boneless and skinless 1lb Purple or Green Small Brussels Sprouts, trimmed and halved. If large quartered(I found mine at Trader Joes) 3-4 Garlic cloves, sliced 1/2 Yellow Onion, sliced 1 Lemon, sliced