Sesame Infused Egg and Rice Scramble (Vegetarian)

Another great Vegetarian recipe that makes no waste of left over rice.  It's quick and easy and makes a delicious light lunch or side dish.

Ingredients

2 Cups of cooked Rice

2 Eggs scrambled

2 teaspoons of Coconut Oil

1/8 cup of green onions, sliced.  White parts only (slice the green part for garnish)

1/2 Tablespoon of Dark Sesame Oil

2 Tablespoons of toasted Sesame Seeds

2 Tablespoons of Coconut Aminos or Soy Sauce

Sriracha Sauce 

Instructions

Heat coconut oil in a non stick skillet

Pour Eggs into skillet and swirl in pan.  You want your eggs to be more like an omelette than chunky scrambled

Cook eggs for about a minute then add rice, Sesame Oil and Green Onions (white part only)  and cook for 2 minutes, stirring until rice is heated through

Remove from heat and add Coconut Aminos and Sesame seeds.

Toss to Mix

Pack the Rice into 1/2 cup bowl and invert on plate to serve

Squirt a little Sriracha on top and sprinkle with green onions for garnish and a little kick

Stuffed Cucumber with Cream Cheese & Sun Dried Tomatoes

LowCarb / Vegetarian

This is a great recipe for a light lunch or appetizer.  Make it as spicy as you'd like by allowing the guests to add as much Sriracha Sauce as they would like

Ingredients

1 medium sized Cucumber, peeled

1 - 8 ounce block of cream cheese

1 - 4.25 ounce can of chopped black olives

1/4 cup of marinated sun dried tomatoes

1 tsp. crushed garlic

1 tsp of garlic Salt

2 tsp of Sriracha Sauce

coarse ground Sea Salt

Instructions

Peel Cucmber and cut in half (not lengthwise)

using a apple corer and knife remove seeds from cucumber.

Place all other ingredients (except sea salt) in a food processor and blend until a smooth paste has been formed.

Scrape ingredients form food processor and put it into a zip lock baggie.

snip end of ziploc bag and insert into the whole that you have created in the cucumber.

Squeeze to fill and scrape of any extra from top of cucumber

slice into 1/2 thick rounds

Hearts of Palm & Artichoke Salad (low carb / vegetarian)

Vegetarian

7 grams of carbs

This very tangy salad is packed with flavor and fiber

Ingredients

1 - 14.5 ounce can of Hearts of Palm

1 - 14 ounce can of Artichoke Hearts

1 - 3.8 ounce can of black olives

1 medium tomato chopped

4 Tablespoons of Bernstein's Cheese and Garlic Italian Dressing

2 Tablespoons of Capers

Shaved Parmesan cheese (garnish)

Baco bits (garnish)

Instructions

Drain liquid from Hearts of Palm, Artichoke Hearts and Black Olives.

Chop Tomato 

In a medium Bowl combine all ingredients except Cheese and Baco Bits.

Toss to coat

Plate salad and garnish with parmesan cheese and Baco Bits