• 1 banana, sliced and frozen
• 1/2 cup Greek yogurt from Trader Joes
• 1/4 cup light coconut milk
• 1 cup mixed berries (I used strawberries, raspberries, and blackberries)
• 1 teaspoon flaxseed (Zuly: I have used 1sp of 41 Olive Grapeseed Olive Oil before for the nutrients)
• 1 large handful fresh spinach, optional
• in a blender, combine banana, yogurt and milk and process until smooth. Add in remaining fruit, flaxseed, and spinach (if using), and blend until desired consistency is reached.
• “I love to be a Foodie” so enjoy your recipe!
Filing
1 pint mushrooms
1 cup tofu or beef
4 green onions
1 small can water chestnuts
3 tablespoons hoisin sauce
3 tablespoons oyster sauce
1 tablespoon 41 Olive sesame oil
1 teaspoon minced or fresh ginger
2 tablespoons 41 Olive Honey Ginger Balsamic
Ice Berg Lettuce
Dipping Sauce
3 tablespoons soy sauce
2 tablespoons 41 Olive Honey Ginger Balsamic
1 teaspoon Shriracha
1 tablespoon 41 Olive sesame oil
Begin by first creating the Dipping Sauce, whisk with a fork or spoon soy sauce, Shiracha, 41 Olive Honey Ginger Balsamic, and 41 Olive Sesame oil.
Add enough to portions for serving size. Then to make your cooking sauce, whisk together oyster sauce, Hoisin, 41 Olive Sesame oil, 41 Olive Honey Ginger Balsamic, and your fresh minced ginger.
Now heat pan to medium-high heat with a drizzle of 41 Olive sesame oil. Chop mushrooms, chestnuts, tofu (chop into ¼ inch cubes), and green onions.
Place mushrooms onto heat pan and let the mushrooms brown for 5-10 minutes until they are very dark. With another heat pan place tofu cubes or meat for 10 – 20 minutes until they become golden brown, its important to keep texture crunchy and soft. Once tofu is soft crispy add, chestnuts, chopped mushrooms, cooking sauce.
Stir this all together and let it heat through, then taste it.
To add more distinctive “brown sauce” taste add black bean paste, oyster sauce, and 41 Olive Sesame Oil, then taste again.
Now, turn the heat down and let the sauce barely simmer for one more minute.
Add Green onion to garnish and serve.
Servings: 3-4
Prepping Time: 20 min.
Cooking Time: 20 min.
INGREDIENTS:
• 1 lb (approx. 4 cups) of brussel sprouts
• ¼ cup 41 Olive Arbequina Olive Oil
• 1 tsp. 41 Olive Himalayan salt and pepper
DIRECTIONS:
• Rinse brussel sprouts and peel away any bad outter layers, then cut into halves or quarters depending on how larger the brussel sprout is.
• Place olive oil in a large skillet on stovetop with a lid and heat on high until oil is crackling.
• Lower heat to medium and place cut brussel sprouts into pan and stir to cover in olive oil and add in the salt and pepper at this time.
• Keep lid on pan for 15 min. of cook time tossing in pan every minute or so.
• Take lid off for remaining 5 min. and raise heat slightly to make crispy; continue stirring and tossing the entire time. Sauté until browned and crispy.
• Serve and enjoy!
Recipe and Photography by Stacey Bryant
