Chives Herb
(and several other varieties)
NUTRITION
| kcal | sodium | fat | protein | carbs | fiber |
| 340 | 20mg | 8g | 10g | 61g | 7g |
Couscous with Corn and Chives (Serves 4)
INGREDIENTS
- fresh chives (may substitute-see above)
- 1 can corn
- 1 lemon (medium)
- 8 ounces Israeli couscous (about 1 cup)
- 2 tablespoons olive oil (or oil of your choice)
METHOD
- Cook the cous cous according to package directions.
- While waiting for the cous cous to cook, chop the chives in fine pieces.
- Simply combine all ingredients together. Squeeze the lemon on top . Salt to taste. You may add an additional tablespoon of olive oil on top to bring the flavors together. Stir well. Enjoy!
NUTRITION
| kcal | sodium | fat | protein | carbs | fiber |
| 90 | 270mg | 6g | 7g | 3g | <1g |
Dairy Free Scrambled Eggs with Rosemary and Chives (Serves 4)
INGREDIENTS
- 4 eggs
- 1 tablespoon water
- 1 tablespoon coconut cream
- 1 tablespoon rosemary (chopped)
- 1 tablespoon chives (chopped)
- sea salt (to taste)
- freshly ground pepper (to taste)
METHOD
- Combine the eggs, coconut cream, salt, pepper, and water in a bowl and whisk them well. Don’t worry if the coconut cream doesn’t mix well…it will melt when you cook the eggs.
- The key to delicious scrambled eggs is to cook the slowly, over low heat, and stir them a lot. Spray the pan with coconut oil, and heat it up a bit before adding the eggs.
- Add the eggs and slowly stir them, making sure not to burn the bottom. When the eggs are almost finished add the herbs. Enjoy warm!