From member ...ridiculously easy to make...
BMOS Note: If used in portions of 1 tablespoon or less at a time, you may consider this recipe a freebie.
- 4 large hard boiled eggs - whites only, cooled
- 4 teaspoons white vinegar (if you don't like vinegar use WATER or half water half vinegar. I'm going to make some with lemon juice and see which I like better since I used to make the "real stuff" using lemon...will let you know)
- ½ teaspoon course ground black pepper (fresh is best)
- ¼ teaspoon dried oregano (flakes - not ground)
- ¼ teaspoon garlic powder, optional
- ½ teaspoon whole cumin seeds, optional
- ¼ teaspoon wasabi powder, optional (really good with carrots chips or potatoes)
Use immediately at room temperature or refrigerate and use cold. Because it's so easy to make -especially easy if you're in the habit of having hard boiled eggs around- I only make what I need for one day or have some leftover for the next day, but I think it will keep in the fridge at least 3 days. My husband and kids thought it was ok without any of the optional condiments -especially good on shredded carrots wrapped in lettuce.
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-EPM Snack A-D-E
This Recipe Contains: Protein A
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