I made some simple "tacos" using romaine leaves as the shell. Contents include vegetarian refried beans, salsa, avocado, tomatoes, green onions, and some crushed pineapple to top it off. Filling and yummy!!
3 teaspoons extra-virgin olive oil (I used veg broth instead)
3 shallots, thinly sliced
1/4 teaspoon plus 1/8 teaspoon salt (I used salt-free seasoning instead)
1 pound brussels sprouts, trimmed and cut into quarters
1/2 cup vegetable stock or broth
1/4 teaspoon finely grated lemon zest
In a large, nonstick frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the shallots and saute until soft and lightly golden, about 6 minutes. Stir in the 1/8 teaspoon salt. Transfer to a bowl and set aside.
In the same frying pan, heat the remaining 1 teaspoon olive oil over medium heat. Add the brussels sprouts and saute until they begin to brown, 3 to 4 minutes. Add the vegetable stock and bring to a simmer. Cook, uncovered, until the brussels sprouts are tender, 5 to 6 minutes. Return the shallots to the pan. Stir in the lemon zest and juice, the 1/4 teaspoon salt, and the pepper. Serve immediately
Protein 4 g
Cholesterol 0 mg
Carbohydrate 14 g
Sodium 257 mg
Total fat 4 g
Fiber 5 g
Saturated fat 1 g
And finally, my first green smoothie in forever! This one had chia seeds, hemp seeds, maca powder, cacao powder, greens superfood powder, pineapples, blueberries, strawberries, banana, fresh spinach, and rice milk!!!