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

Mock German Potato Salad (Vegan / Low Carb)

Ingredients

4 slices of Vegetarian Bacon 

Meatless Smart Bacon

1/4 red onion; chopped

1/2 cup apple cider Vinegar

1 tsp. Coconut Oil

1 Packet of Truvia

1 14.5 oz container of hearts of palm; sliced

Directions

Cook Smart Bacon as directed on package

Drain Hearts of Palm and slice to bite size pieces

Chop Onions and Saute in Coconut Oil

When Onions Wilt (appx 3 minutes) add the hearts of palm and continue to saute for 3 more minutes

Add Truvia (or Stevia) and Apple Cider Vinegar and cook over medium high until tossing frequently until cider has been reduced

Serve Warm

Coconut Carrot Saute (Vegan / Low Carb)

Ingredients

3 Carrots, peeled and shaved

1 Tablespoon of Coconut Oil

1 Tablespoon of Curry Powder

1 cup of Coconut Milk

1/2 cup of shelled Pistachio Nuts

Juice from 1 lime

Instructions

Peel Carrots and discard the skin.  Using a potato peeler shave the carrots into long "noodle" like strands.

In a medium pan melt coconut oil.  When completely melted add curry powder and saute for 1 minute.

Add shredded carrots and saute 5 minutes.

In a small food processor grind pistachio nuts and then add coconut milk and blend to make a paste.

Add mixture to carrots and cook 5 minutes.

Remove from heat and add juice from one lime.

Season to taste with salt and pepper and serve warm, garnished with a lime slice.