Course: Appetizer, Dinner, lunch, Main Course, Side Dish
Cuisine: American
Keyword: Fish, Dinner, Main Course, Mushrooms, Sides, Vegetarian
Prep Time: 20minutes
Cook Time: 5minutes
Servings: 2Servings
Equipment
16×16 Cheese Cloth
Ingredients
8ozLions Mane Mushrooms[can use trumpets chopped fine]
2tbspwater
1/4cuponionschopped fine
1/4cuprolled oats [organic]
1/4cupflax meal
1 1/2tspOld Bay Seasoning
2tbspNutritional Yeast
1cloveGarlic
2tbspPlant perfect vegan mayo
1/4tspFresh ground black pepper
1/2 cupalmond flour
2tbspavocado oil
Instructions
Peal Lions Mane [If using trumpet, chop]
Place 2 tbsp water in large skillet and heat to medium heat
Add mushrooms to skillet and turn to low. We are simly getting some of the water out of the mushrooms and soften. Appox 10 minutes
Wet cheese cloth and line a culendar, pour mushrooms into cheese cloth and let cool while putting the other ingreadiants together. Once cooled, twish cheesecloth and squeeze juice out of mushrooms. [You can save the juice for tea]
In a medium bowl measure remaining incredients. Add mushrooms and mix well. I use my hands.
Plut almond meal on a large place to coat cakes
Heat Avocado Oil in a large skillet to Med/High heat. [2 min]
Form, coat and place cake in skillet. Cook 2-3 minutes on each side until golden brown
Serve over softened arugual & spinach, or by themselves. Garnish with Avodaco, Greek yogurt, Vegan Mayo Aoli, or other clean sauce of choice.
Put beef, water and boulion in the instapot. Cook on high pressure for 25 minutes. [Slow release for 5 minutes]
Open instapot and stir in broccoli. Cook on high pressure for 1 minute. Quick release and serve.
Notes
You can do the same in a crock pot, just 4+ hours on high or 8 hours on low. Want rice? Add LUNDBERG WILD RICE? Simply add it into your instapot prior to starting! [Do not add extra water, it’s still 1 cup with or without rice.Why Lundberg Wild Rice? It’s Non GMO and Gluten FREE.
4Skinless boneless chicken breasts halves4-6oz each
2tspFresh Sagechopped
2tspFresh Rosemarychopped
1cupPlum Tomatoeschopped
4tspOlive oil
4tspKalamata Olivessliced and pitted
Fresh ground pepper and sea saltto taste
Instructions
Preheat oven to 450°F
Cut 4 pieces of parchment paper into 12×16 inch pieces. Fold paper in half to create a crease, then unfold and get ready to fill each one.
Place 1/2 c Arugula touching the crease on each piece of paper
Place chicken over arugula, sprinkle with 1/2 tsp. Sage and 1/2 tsp. Rosemary. Top with 1/4c chopped tomatoes, pinch of salt & pepper. Next drizzle with 1/2 tsp. olive oil and top with 1 tsp olives.
Fold parchment paper over top and seal edges with narrow folds.
Place packets on baking sheet for 20 minutes or until puffy and lightly browned
To serve: open packets and transfer to plates. Pour juices over the top!
1bag26-30 count frozen raw shrimpdeveined & thawed
3eggs
1cupOrganic Coconut Flakes roughly
1/4tspCayenneI use 1/2 tsp, but like a little more heat!
Sweet Potato Fries
1large sweet potato
Spicy Ketchup
Sriracha
Sugar Free Ketchup
Dipping Sauce
Sugar Free Ketchup
Organic Ground Mustard with seeds
Low Sugar Apricot Jam
Instructions
Sweet Potato Fries
Spray airfryer trays with cooking spray
Cut sweet potato into equal sized fries
Place on air fryer trays spreading them evenly without overlapping. Be sure to leave space in between to optimize air flow.
Place trays in the airfryer and cook at 400° for 10 minutes [going to cook 10 more minutes with shrimp or chicken.]
Coconut Shrimp
Whisk 2 eggs in medium bowl set aside
Spray cooking oil on air fryer trays.
Place 1 cup shredded coconut flakes in blender , add cayenne, salt and pepper to taste. Blend slightly until flakes are a little more broken up than in the package (not too much!). Pour half of the coconut mixture on plate and spread evenly. Depending on the size of your plate you may need to add more. The goal is to have a nice even coating on the plate. You don’t want to put the whole mixture on the plate as you don’t want it to get soggy as you bread your shrimp in batches.
Then start shucking the shrimp, removing the outer shell and rinse in cold water.
Drop a small handful of shrimp into the egg.
Lay shrimp on a plate, be sure to not overlap or over bread, just a light coating on each side.
Repeat this process until all of the shrimp are breaded.
Spread shrimp on airfryer trays evenly leaving a little space inbetween for air to circulate. You may not cook all shrimp at once depending on the size of your airfryer. Set any leftover breaded raw shrimp aside to cook in a second batch after the first batch is done.
Cook on 400° for roughly 10 minutes or until golden brown
Zest lemon in a small bowl and add olive oil and seasoning. Mix and drizzle on fish
Thinly slice lemon and place on top of fish
Bake on 400° for 10-15 minutes.
Notes
If you don’t have an airfryer, you can bake this in the oven. Baking time will be more like 20-30 minutes. I prefer the Chefman Airfryer. Chefman 6.3 Quart Digital Air Fryer+ Rotisserie, Dehydrator, Convection Oven, 8 Touch Screen Presets Fry, Roast, Dehydrate & Bake, BPA-Free, Auto Shutoff, Accessories Included, XL Family Size, Black
Rinse chicken and slice into strips about 1" thick
Place chicken strips and coconut aminos into either a ziplock or seal tight dish. Marinate overnight or for at least 4 hours flipping over half way to recoat.
Place on wracks in airfryer and cook on 380° for 10 minutes.
