Just Egg Salad Sandwich

 

• 1 Just Egg folded plant based egg patty
• 1 tbsp. Best Foods vegan spread
• 1 tsp. Dijon mustard
• 1 tbsp. finely chopped red onion
• 1 tsp. chopped green onion
• freshly ground black pepper
• 2 slices Dave's powerseed bread
• Tomato, for serving

Cook the Just Egg patty in the toaster on LOW for 6.5 minutes - every time it pops, put it back down until timer beeps at 6.5 minutes.  Remove from the toaster and allow to cool.

In a small bowl, mix the vegan spread, mustard and red & green onions.  Stir to combine.

Once the Just Egg patty is cool enough to handle, cut it into small cubes. Add the Just Egg into the small bowl and stir to mix well. Season with freshly ground black pepper.  Pop it into the fridge until ready to eat!

To assemble, toast the 2 slices of Dave's powerseed bead until toasty.  Scoop the Just Egg salad over one slice and top with a slice of tomato.  Put the other slice on top and ENJOY!

Yields 1 sandwich: 294 calories, 27.9 carb, 18 fat, 13.1 protein.

Served today with a side of asparagus.  Yum!

One Pan Roasted Shrimp & Veggies over Spiced Quinoa

 For the Shrimp & Veggies:

• 1 lb. wild caught shrimp - peeled, deveined, tails removed
• 3 small zucchini - sliced
• 1 green bell pepper - seeded & sliced
• 1 orange bell pepper - seeded & sliced
• 1/2 red onion - chopped
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 1/2 tsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. Flavor Gods Garlic Lovers (or garlic powder) - divided
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. Flavor Gods Taco Tuesday (or other taco seasoning)
• 2 tsp. crushed garlic
• salt & freshly ground black pepper
• avocado oil spray

For the Spiced Quinoa:

• 1/2 cup dry, organic quinoa
• 1 1/2 cups reduced sodium vegetable broth
• 1 tsp. cumin
• 2 tsp. crushed garlic
• 1/3 cup chopped green onions
• 1 serrano pepper, seeded & minced
• avocado oil spray

First get your veggies sliced and chopped.  In a small bowl combine the cumin, coriander, chili powder, oregano and 1/2 tsp. garlic powder.  Put the veggies into a large enough bowl that they can be tossed.  Lightly sprinkle with salt & freshly ground black pepper; use your hands to toss.  Lightly spray with avocado oil and toss with your hands.  Sprinkle in the seasonings and toss with your hands.  Transfer to the fridge until ready to cook.

Next get the shrimp ready.  Clean the shrimp, devein, remove peels and tails and rinse well with cold water.  

Move the shrimp to a bowl, lightly spray with avocado oil and toss with your hands.  Lightly season with salt & freshly ground black pepper and toss with your hands.  Add 1/2 tsp. garlic powder,  the crushed red peppers and taco seasoning and toss with your hands.  Add the crushed garlic and toss with your hands.  Transfer to the fridge until ready to cook.

Next get the quinoa going.  Spray a small saucepan with avocado oil over low heat and add the garlic, green onions and serrano. Saute for about 2 minutes.  Add the cumin and stir to combine.  

Add the quinoa and broth to the pan, increase heat and bring it to a boil.  Reduce heat to a simmer, cover the pan and allow to simmer until all liquid is absorbed and quinoa is puffed, about 15 minutes.

Meanwhile, preheat oven to 425F.

Transfer the veggies to a large baking sheet sprayed with avocado oil.  

Move veggies into the 425F oven and roast for 10 minutes.  Pull the sheet out of the oven, toss the veggies and add the shrimp to the sheet.  

Pop back into the oven for an additional 5 minutes.   Remove, toss and continue to roast for 5 more minutes.

Enjoy the shrimp and veggies over the spiced quinoa.

My serving:  1/2 cup cooked quinoa with 4 oz. cooked shrimp and 1 cup cooked veggies.  Delish!

Wild Caught Local Mahi Mahi Tacos

 

• 1 lb. fresh, wild caught mahi mahi filets
• 1 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. Flavor Gods Garlic Lovers (or garlic powder)
• 1/2 tsp. smoked paprika
• pinch cayenne pepper
• salt & freshly ground black pepper
• avocado oil spray, for cooking
• corn tortillas, for serving
• shredded lettuce, for serving
• diced tomatoes, for serving
• chopped red onion, for serving
• taco sauce, for serving

Rince the fish well under cold water and transfer to a plate.

In a small bowl combine the chili powder, cumin, garlic powder, smoked paprika and cayenne.  Stir to mix well.  Lightly season each filet with salt & freshly ground black pepper.  Sprinkle the seasonings over each filet.  Flip the filets and season the other side.  

Store fish in the refrigerator until ready to serve.

Pre-heat your air fryer on 360F on the air crisp setting for 5 minutes.  Generously spray the air crisp tray with avocado oil spray.

Place in fish in the air fryer, close lid and cook for 5 minutes.  

Carefully flip each filet and continue to cook for an additional 4 minutes.  Immediately remove the fish from the air fryer.

Create yummy tacos on corn tortillas with mahi mahi, shredded lettuce, tomatoes, red onion and taco sauce!

My serving:  3 corn tortillas, 4 oz. mahi mahi, all the yummy toppings and served with a side salad!

Air Fried Shrimp Tacos 🍤🌮

• 1 lb. wild caught shrimp, cleaned, peeled, deveined, tails removed
• 2 tsp. minced garlic
• 2 tbsp. Flavor God Taco Tuesday (or taco seasoning of your choice)
• Freshly cracked black pepper
• Avocado oil spray
• Corn tortillas
• Taco toppings

Clean, peel, devein shrimp and remove their tails.  Rinse in a colander.

Transfer the shrimp to a bowl and use your hands to rub the garlic, taco seasoning and black pepper evenly into the shrimp.  Keep covered in the fridge until ready to cook.

Turn on the air fryer to air crisp at 360F.  Allow to pre-heat for 5 minutes.  Generously spray the crisp tray with avocado oil spray.  Add the shrimp in a single layer and air fry for 5 minutes.

Stir the shrimp and continue to air fry for 2 minutes.  Remove promptly and transfer to a plate.

Create shrimp tacos with your favorite toppings! 

My serving:  3 corn tortillas, 4 oz. cooked shrimp, taco sauce, shredded lettuce, diced tomato & red onion served with a yummy side salad.  Delish!

Air-Fried Spiced Ono with Mexican inspired Quinoa & Veggies

 For the Quinoa:

• 1/2 cup dry, organic quinoa
• 1 1/4 cups reduced sodium vegetable broth
• 1 tsp. cumin
• 2 tsp. crushed garlic
• 1/3 cup chopped green onions
• avocado oil spray

For the Veggies:

• 1 zucchini, chopped
• 2 orange bell peppers, seeded & chopped
• 1/2 red onion, chopped
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 1/2 tsp. garlic powder
• avocado oil spray

For the Ono:

• 1 lb. fresh, wild caught Ono fish, cut into 3-4 filets
• salt & freshly ground black pepper
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• avocado oil spray

First, get the quinoa going. Spray a small saucepan with avocado oil spray over low heat, add the garlic and green onions to the pan.  Saute´ for about 2 minutes.  Add cumin and stir to combine.  

Add the quinoa and broth, increase the heat and bring to a boil. 

Reduce heat to a simmer, cover and allow to simmer until all liquid is absorbed, about 15 minutes.

Meanwhile, get the veggies going.  Heat a large saute´ pan over medium heat and spray with avocado oil spray.  Add the zucchini, bell pepper and onion.  Saute´ until starting to soften, about 5 minutes.  Add the seasonings and continue to cook until the veggies are softened to your liking.  Keep on warm until ready to serve.

Last, but not least, get the fish going!  Preheat air fryer for 5 minutes at 360F.  Mix the chili powder, cumin & coriander in a small bowl.  Lightly spray both sides of each filet with avocado oil spray.  Lightly season both sides with salt & freshly ground black pepper.  Sprinkle the seasoning mixture onto both sides.  

Generously spray the crisp tray in the air fryer with avocado oil spray.  Add the filets, close the lid and cook 5 minutes.  Carefully flip each filet and continue to cook 5 more minutes. 

 Immediately remove fish from the air fryer.

Serving: 1 cup cooked veggies, 1/2 cup cooked quinoa, 4 oz. cooked Ono.  ENJOY!

Perfectly Air Fried Shrimp 🍤

 

• 1 lb. wild caught shrimp, cleaned, peeled & tails removed
• 1 tsp. minced garlic
• 1 tsp. garlic powder
• 1 tsp. smoked paprika
• pinch salt
• freshly ground black pepper
• avocado oil spray

Peel, devein and remove tails from shrimp and rinse well.

Use your hands to rub the garlic, garlic powder, paprika, salt & pepper into the shrimp.  Mix well.  Keep shrimp in fridge until ready to air fry.

Turn on air fryer to air crisp at 390F and allow to pre-heat for 5 minutes.  Generously spray the crisp tray with avocado oil spray.  Add the shrimp to the crisp tray in a single layer.  Air fry for 5 minutes.

Stir the shrimp and continue to air fry for 2 minutes.

Remove from the air fryer and enjoy with your favorite side dishes!  Tonight we each had 4 oz. shrimp with 1/2 cup cooked organic wild rice and 1.5 cups of a mixture of sautéed zucchini, bell pepper and onion.

DELISH!!

King Crab Legs, Snow Peas & Garlic and Herb Roasted Potatoes

 For the Crab:

• 2 lbs. wild caught Red King Crab Legs
• Plant Based (or regular) Butter, for serving

Preheat oven to 350F.

Arrange crab legs in a shallow baking dish.  Add hot water to the dish to fill to 1/8 inch.  Cover dish with foil and pop it in the oven.  Bake 7-10 minutes, until warmed through.

For the Snow Peas:

• 1 - 6 oz. bag snow peas
• 1/4 cup chopped red onion
• 1/3 cup chopped bell pepper
• 1 tsp. crushed garlic
• salt & freshly ground black pepper
• pinch of crushed red pepper flakes

Steam peas according to package directions.  Heat a skillet over medium heat and generously spray with avocado oil spray.  Add the onion, bell pepper and garlic to the pan and cook until veggies are softened, about 5 minutes.  Add the steamed peas to the pan, season with salt & freshly ground black pepper and crushed red pepper flakes and stir to mix everything together.  Keep on low until ready to serve.

For the Potatoes:

• 1 - 24 oz. bag small red potatoes
• 3 tbsp. olive oil, plus more for drizzling
• 1 tbsp. crushed garlic
• 1/4 tsp. ground thyme
• 1/4 tsp. ground sage
• 1/2 tsp. dried rosemary, finely chopped
• salt & freshly ground black pepper

Add the potatoes to a pot of boiling water and boil until tender, approximately 17 minutes.  Meanwhile, preheat oven to 450F.  In a small bowl combine the oil, garlic, thyme, sage and rosemary, set aside.

Drain the potatoes and move them to a baking sheet that has been drizzled with olive oil. Using a fork, carefully smash each potato, until flattened but still in one piece.  Brush each potato with the oil & herb mix and season with salt & freshly ground black pepper.

Bake for 10 minutes, until golden brown and crisp.

ENJOY!  This was our celebration dinner marking our 15th week living in paradise on Kauai and was paired perfectly with Rombauer chardonnay.  Aloha and Mahalo!