Black Bean and Beyond Organic Cheddar Omelet
3 eggs, preferably from pastured poultry
1 Tablespoon butter
¼ cup onion, diced
1 garlic clove, chopped
1 Tablespoon cilantro, chopped
¼ cup black beans
¼ cup Beyond Organic cheddar, grated
In small bowl, whisk eggs with 1 Tablespoon of water. Heat a small non-stick sauté pan over medium heat. Melt butter, add onions and garlic, and sauté for 3-5 minutes. Add black beans and cilantro, and mix thoroughly. Add eggs and swirl around the pan to evenly distribute. Using a heat-proof spatula or wooden spoon, gently pull the edges of the omelet away from pan as it cooks. When eggs are cooked to your preference, sprinkle with cheese, fold over, transfer to plate and serve.
1 Portobello mushroom
3 Tablespoons of almond butter or tahini dressing (See Paul’s Tahini Dressing recipe below.)
1 lemon, juiced
Clean and stem mushrooms so you have just the mushroom caps. Clean mushroom caps and turn upside down. Put lemon juice over them, and then add nut spread. Next, make very thin tomato slices and lay them on top. Enjoy!
4 ripe avocados, chunked
1 large onion, diced
2 medium tomatoes, diced
2 jalapeños, chopped
¼ cup fresh parsley, chopped
2 Tablespoons fresh lemon juice
1 clove garlic, crushed
1 teaspoon of sea salt
several large leaves of romaine or leaf lettuce, rinsed
Chop the onion in a food processor, and then add the remaining ingredients (except for the lettuce leaves) and process until smooth. Place the rinsed lettuce leaves on the cabinet and spoon in equal amounts of the taco mixture. Roll up the lettuce leaves and serve.