I don’t know about you, but I always have leftover egg whites and get tired of the same ol‘ same ol‘ recipes. Plus, I never seem to remember how to store or how to freeze them. Eggs Whites Now and then I’ll wonder if it’s even worthwhile saving egg whites, but the only time it […]
These would make great fidget toys.
1 teaspoon extra-virgin olive oil
2 beets, thinly sliced
Toss beets with olive oil. Arrange on two baking sheets in a single layer. Stack one baking sheet on top of the other and bake for 20 minutes. Rotate sheets and bake for another 10-20 minutes or until slightly crisp.
2 tablespoons cocoa powder
2 tablespoons rolled oats
1½ cups coconut milk
2 tablespoons honey
3 tablespoons chia seeds
Combine the banana, cocoa powder, oats, coconut milk and honey in a blender and pulse until smooth. Mix in the chia seeds and place in the fridge overnight.
These can be topped with whatever condiments that you usually put on a burger. They are great on a bun, but since I am gluten free I usually eat them on their own.
4 Portobello mushroom caps
1/4 C. balsamic vinegar
2 tbsps olive oil
1 tsp dried basil
1 tsp dried oregano
1 tbsp minced garlic
4 slices provolone cheese
Add the vinegar, oil, basil, oregano, garlic, salt, and pepper to a bowl. Cover the mushrooms in and marinade for 20 minutes. Cook the mushroom caps on the grill for 7 min on each side while basting them with the marinade every 2 min. Place the cheese slices on the mushroom while it is hot to melt.