So, I haven’t been this excited for…lunch tomorrow in, uhm, since Tuesday.
This is my entirely per-paleo organic/au naturale Spicy Avocado Egg Salad
2 Romaine lettuce leaves, chopped up
About 5 or 6 string beans
1 tbs red onions
2 baby slivers of jalepeño pepper
1 tsp sunflower seeds
Sauteé the onions, string beans, pepper, and seeds in a med-heat sauce pan, in a tsp of coconut oil. Maximum 10 minutes, until slightly browned. Put them in a small bowl in the refrigerator for about 20 minutes.
Egg Salad Ingredients:
2 hard boiled eggs, chopped up
1 tsp mustard
1/4 tsp cilantro
& some black pepper if you like
Scrape the avocado out, and drop it onto the chopped up eggs (in a bowl). Mix with mustard, and cilantro. Pepper.
As for the jar! Drop in the guaco-egg mixture into the bottom of the jar (squash it a lil). Then the chopped up romaine lettuce on top, theeeeen your sauteéd string bean mixture. I topped off with a slice of ham, at the very very top. Then screwed the top nice and tight, threw it in the fridge. Sleep and pretend it’s Christmas or something.
Total Calories 355 KCal, Fat 26.8g, Cholest. 434mg, Sodium 555.7mg, Carb. 11.5g, Fiber 5g, Sugars 2.6g, Protein 19.9g