Cabbage Roll Soup
1 1/2lb Ground Beef 1 10oz Bag of Shredded Cabbage 1 Bag Frozen Riced Cauliflower ½ Onion, diced 4-5 cloves Garlic, minced 5-6C Stock 2 TBSP Dried Oregano 1 TBSP Smoked Paprika 2 TBSP Onion
Beef and “Rice” Stew
Sautee green and red or yellow bell pepper and set aside. Once cooled chop for soup mixture. Sautée 3/4 yellow onion and 3 cloves of garlic for 1-2 min. Add 1lb ground beef and cook
Basil Pesto Sauce
4oz fresh basil 6 cloves garlic 1 small or ½ large lemon 1tbsp nutritional yeast Extra virgin olive oil Sea salt and pepper to taste Pick the leaves from the basil stems, some small
“Angel Hair” with Basil Pesto and Meat Sauce
1 lg or 2 sm Spaghetti Squash 1lb ground beef ½ yellow onion, chopped 2c brown mushroom, chopped 15oz Tomato Sauce 14.5oz Diced Tomato 6-7oz Basil Pesto(see Symmetry’s Basil Pesto recipe) 2c Spinach 1 egg
Spinach, Mushroom Sausage Frittata
1lb Breakfast sausage 3c Mushrooms, sliced 6-8oz Spinach 10 Eggs 1 Tomato, sliced 2-3 Green Onion, chopped Cayenne Basil fresh or dried Salt and Pepper Preheat Oven to 350*. In a non stick skillet
Egg “Tortilla”
2 Eggs Dash of Salt and Pepper Dash of garlic powder (optional) Olive oil or oil of choice This works best in a 12” non-stick skillet. Lightly oil and heat your skillet on medium
