Mushroom Stir Fry


What you’ll need:

1 Tbsp oil

1 lb of mushrooms sliced assorted

I bunch of green onions sliced thinly (light green parts only)

1 Tsp of ginger paste or fresh ginger

1 Tsp sea salt

1 Tsp garlic powder

2 Tsp soy sauce

1 package of yaki-soba noodles (you can find these in the refrigerated section by the salad)

1 lime (juice)

1 avocado 

4 soft boiled eggs (place eggs in cold water, bring to a boil, boil for 3 minutes, place in an ice bath)

What you’ll do:

Heat oil over medium in a wok or large skillet

Add mushrooms and cook for 2-3 minutes

Add onions, ginger, salt, garlic and soy sauce

Seperate yaki soba noodles by placing them in a collander and running them under hot water

Add noodles and season packets that come with them to mushrooms 

Cook an additional 4-5 minutes

Add lime juice and taste, add salt if needed

Serve with soft boiled egg


Hot and Sour Egg Drop Soup


What you’ll need:

6 1/4 C water
4 Tsp vegetable better than bullion
1/4 C rice wine vinegar
2 cloves garlic chopped
1 Tbsp ponzu sauce (or soy sauce)
1 Tsp ground black pepper
1 package of extra firm tofu (pressed in a tofu press or wrap in paper towels and place a few heavy bowls or books on top to remove excess water) chopped into small pieces
1 package of sliced white mushrooms
2 Tbsp corn starch
4 large egg whites lightly beaten
1 bunch green onions chopped
1/4 C cilantro chopped
Lime wedges
Sriracha sauce

What you’ll do:

Bring 6 C water to a boil
Stir in bullion
Add vinegar, garlic, ponzu sauce and pepper
Reduce heat and simmer for 5 minutes
Add tofu and mushrooms
Mix 1/4 C water and 2 Tbsp corn starch then add to soup
Bring to a boil, reduce heat and simmer
Slowly pour in egg whites
Add green onions and cilantro
Spoon into bowl, top with limes wedges and Sriracha


{healthier} Eggs Florentine with Smoked Salmon Lox


What you’ll need: Single Serving

1 English muffin toasted
1 Tsp stone ground mustard
1/4 avocado
10 spinach leaves (steamed)
Smoked salmon lox
1 poached egg
Sea salt
Ground black pepper

What you’ll do:
Toast the English muffin

Poach the egg by bringing about 2 inches of water to a boil over medium. Add 1 Tbsp white vinegar. Carefully add egg (I place the egg in a small dish before pouring it into the water). Boil for 4 minutes. Turn heat off, using a slotted spoon remove the egg and place on a paper towel to absorb excess water.

Place English muffin on a plate, spread mustard on both sides

Add avocado and season with salt and pepper

Add spinach

Add lox

Place egg on top

Garnish with parsley


{healthier} Egg Salad


What you’ll need:

10 hard boiled eggs chopped roughly

1/2 C non fat plain Greek yogurt

1/2 C stone ground mustard (I used jalepeno flavored)

1 Tbsp onion powder

1/2 Tbsp dill weed

Pinch of sea salt

1 Tsp ground black pepper

1 Tsp garlic salt

1 pickle spear chopped finely ( I used famous Dave’s sweet hot pickles)

Mix all ingredients together and refrigerate for a few hours to overnight

I served mine on whole wheat ciabatta rolls and a piece of butter lettuce on each sandwich