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Singleton
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This is a high fiber, high protein meal that is loaded with vitamins and minerals and low in saturated fat. Very easy on the digestive system. The spicy pepper is great for circulatory system. The ginger is great for digestive tract. The pineapple aids in digestion of the protein.
It's a bunch of veggies with eggs and tofu, topped with sesame seeds.
You could add rice, but I don't because I don't want the extra starchy carbs.
Ingredients
Oil Mix:
Garlic 3-5 cloves, diced
Diced Ginger - a big chunk, 1.5x the amt of the garlic
1-2 tbsp Soybean or olive oil
1-2 tbsp Sesame oil
1tbsp Ground cayenne pepper
Sauce:
3-4 tbsp soy sauce
Honey
Juice from the pineapple
Paprika (for eggs)
Misc:
black pepper
Sesame seeds (for topping)
Protein:
8 whites
2 yolks
1/2 pkg tofu diced
Veggies - fresh and organic
Portabella
Snow pea
Green bean
Corn on the cob
carrot
bean sprout
Pineapple ( a fruit)
Dice and Sautee the ginger, garlic and cayenne in the oils. simmer on warm for a good 20 minutes covered.
Chop all the veggies up. Remove the corn from the cob. You're going to be frying these in the pan.
In a sealable large container, mix the sauce (honey pineapple and soy sauce) with a little extra cayenne pepper and ground black pepper. Add the mushrooms and tofu to this sauce. Put the lid on the container and kind of tilt it around so the tofu and mushrooms soak up the sauce.
Mix the eggs with the paprika and ground pepper.
remove most of the oily mix with ginger and garlic from the pan.
Cook the eggs in the remaining oil.
Remove the eggs and put them aside.
lower the heat to medium/medium low. Add the oil mix and the remaining veggies in reverse order of time required to cook (corn and carrots take longer than broccoli (not mushrooms -- they should be soaking in the sauce now).
Cook the veggies on medium low for about 15 minutes.
Add the eggs and mix on medium high.
Add the mushrooms and tofu in the sauce. Turn the pan off and continue to stir.
Add the sesame seeds.
Serve hot.
It's a bunch of veggies with eggs and tofu, topped with sesame seeds.
You could add rice, but I don't because I don't want the extra starchy carbs.
Ingredients
Oil Mix:
Garlic 3-5 cloves, diced
Diced Ginger - a big chunk, 1.5x the amt of the garlic
1-2 tbsp Soybean or olive oil
1-2 tbsp Sesame oil
1tbsp Ground cayenne pepper
Sauce:
3-4 tbsp soy sauce
Honey
Juice from the pineapple
Paprika (for eggs)
Misc:
black pepper
Sesame seeds (for topping)
Protein:
8 whites
2 yolks
1/2 pkg tofu diced
Veggies - fresh and organic
Portabella
Snow pea
Green bean
Corn on the cob
carrot
bean sprout
Pineapple ( a fruit)
Dice and Sautee the ginger, garlic and cayenne in the oils. simmer on warm for a good 20 minutes covered.
Chop all the veggies up. Remove the corn from the cob. You're going to be frying these in the pan.
In a sealable large container, mix the sauce (honey pineapple and soy sauce) with a little extra cayenne pepper and ground black pepper. Add the mushrooms and tofu to this sauce. Put the lid on the container and kind of tilt it around so the tofu and mushrooms soak up the sauce.
Mix the eggs with the paprika and ground pepper.
remove most of the oily mix with ginger and garlic from the pan.
Cook the eggs in the remaining oil.
Remove the eggs and put them aside.
lower the heat to medium/medium low. Add the oil mix and the remaining veggies in reverse order of time required to cook (corn and carrots take longer than broccoli (not mushrooms -- they should be soaking in the sauce now).
Cook the veggies on medium low for about 15 minutes.
Add the eggs and mix on medium high.
Add the mushrooms and tofu in the sauce. Turn the pan off and continue to stir.
Add the sesame seeds.
Serve hot.
