This is really just as easy as it looks. Freeze yogurt in a waffle cone and top with some fresh fruit! Now that’s a healthy dessert made in minutes.
Yields 4-6 servings
Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.
Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
Stir in green onions and eggs.
Serve immediately, drizzled with Sriracha, if desired.
Recipe from damndelicious tumblr
1/2 cup finely shredded Manchego cheese
1. Coat slow cooker bowl with nonstick cooking spray. Place chicken breasts in a single layer in bottom; combine hot sauce with 2/3 cup water; pour over chicken.
2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Remove chicken to a plate and shred with two forks. Return to slow cooker and stir to coat with sauce.
3. To serve, place shredded chicken on bottom halves of rolls and top each with 1 tablespoon of dressing. If desired, serve with celery sticks, carrot sticks and additional hot sauce.
Amount Per Serving
Recipe from FamilyCircle.com
Avocado Tomato Salad:
Slice your avocado. To create pretty chunks, cut in a criss-cross design
Then pop out the pieces.
Cut your tomato in chunks as well. Add lemon juice, cilantro, salt, and pepper. Stir and taste!
Total Prep Time: 7 Minutes
1. Add the following ingredients to your food processor: