Sauté Shrimp in EVOO 4minutes each side. Season to taste. Brussels were roasted at 400 for 25. Seasoned with garlic, black pepper, Himalayan salt crystals, 21 seasoning salute, and EVOO. Sauté spinach in EVOO season to taste. Toss with Trader Joe’s Thai Green Curry simmer sauce. Sorry no measurements. I just cook.
Click on this picture to take you to cauliflower rice recipe. Add curry powder to rice this time. Sauté shrimp in EVOO, season with no salt jerk seasoning. Sauté spinach, peppers and onions also in EVOO. Combine all ingredients. Serve.
Sauté shrimp and scallops in 2 teaspoons EVOO. Season with garlic, cayenne pepper, house blend. Sauté spinach in one teaspoon EVOO, season with lite soy sauce, garlic, 21 Salute. Top with South American salsa (Costco). Plate and enjoy.
Peel eggplant and slice 1/4 inch. Beat 3-4 egg whites and a few tablespoons of water. Season mixture. I used garlic, Italian seasoning, cayenne pepper, extra basil. Dip eggplant slices into mixture and then coat both sides with Parmesan cheese. Spray pan with EVOO spray. Place eggplant on pan and sprinkle with additional seasoning and garlic powder. Spray EVOO again over the slices. Bake in 400 degree oven for 20 minutes. Flip and cook additional 10 minutes. Top with 1 cup marinara sauce. Place back in oven until sauce is hot.
I used 2 ramekins sprayed with EVOO olive oil spray. Instead of using the entire egg, I opted for 3 egg whites and 1 egg yolk. I added sautéed onions, red, green, yellow peppers … Baby spinach leaves and sliced baby tomatoes. Seasoned with dry basil, cayenne pepper, paprika and 21 seasoning. Topped with Parmesan or cheddar cheese. Bake in 400 degree oven (place ramekins on baking sheet) for 20-25 minutes. Add other ingredients for variety. Be creative!