1 small-med head of Cabbage, sliced or chopped (23.7 oz)
4 stalks Celery, diced (7.2 oz)
2 med. Zucchini, diced (14 oz)
4 clumps of Oyster Mushrooms, woody stems removed (7.6 oz)
7 Green Onions/Scallions, sliced (2.8 oz)
10 c. Chicken Stock
2 Tbsp Sesame Oil
1 tsp Minced Garlic
1 tsp. Ground ginger Paste
1 Tbsp Soy Sauce
What to Do:
Bring Chicken Stock, garlic, ginger, sesame oil to a boil over high heat in a large pot.
Add celery, cover, reduce heat to med-high and cook for about 4 minutes.
Add Zucchini and mushrooms, cover, return to boil and cook for 2 minutes.
Add Cabbage and scallions, cover, return to boil and cook for 10-15 minutes.
Remove from heat, stir in soy sauce and serve.
Makes 10 servings.
Sodium: 638 mg Fat: 3.02 g Total Carbs: 8.88 g Fiber: 3.1 g NetCarbs: 5.78 g Veggie Net carbs: 4.6 g Protein: 6.55 g Calories: 81
I am not including any nutritional info for this because there are so many different options for topping a pizza, not to mention, the different sizes of the mushrooms available.
What I did for this picture is cut off the stem of the portobello mushroom, scrape the dark gills out of the inside.
Top with a little pizza sauce.
I added crumbled sausage right on top of the sauce, then covered with mozzarella cheese and topped with pepperoni.
Bake at 400 degree oven for anywhere from 15-25 minutes depending on the size of the mushroom and the amount of toppings.
I also like to broil the top for just a minute to get that slightly browned cheese.
5 oz. Spinach Leaves, roughly chopped
5 oz. Water Chestnuts, chopped (8 oz can, drained)
3 oz. Leeks, sliced and cleaned, approx 1 medium leek
7 oz. Celery, chopped, approx 2 large stalks
2 oz. Onions, finely chopped
3 Tbsp. Apple Cider Vinegar
16 oz. Mayonnaise
16 oz. Sour Cream
1 tsp. Paprika
1 tsp. Garlic Powder
1 Tbsp Parsley flakes
1 tsp. Onion Powder
1 tsp. Celery Salt
1/2 tsp. Celery Seed
1 Tbsp. Chives, freeze-dried
5-6 drops EZ Sweets
What To Do:
Mix all the chopped veggies together with the mayo, sour cream and spices. Viola! Yummy dip for parties, and for utilizing other recipes. Great over a piece of chicken or fish as well.
Makes approx 10 – 6 oz. servings.
Sodium: 523 mg Fat: 40.2 g Total Carbs: 8.36 g Fiber: 1.4 g Net Carbs: 6.96 g Veggie Net Carbs: 4.66 g Protein: 2.67g Cals: 414
Ratios: Carbs: 8% Fats: 87% Protein: 5%