| 74 | 75 | 76 | 77 | 78 |
| 1 | 42 | 84 | 126 | 168 |
|
3
1
Tbsp. green onions, thinly sliced
tsp. curry powder
salt and black pepper to taste
1
1
/2 cup ripe tomato, finely diced
Tbsp. coarsely chopped parsley or cilantro
In a large frying pan, heat the vegetable oil over medium heat. Add the pepper and
mushrooms and cook, stirring occasionally until tender. Increase the heat and cook,
stirring until any liquid in the pan evaporates. Add the tofu, green onions, curry powder,
salt and pepper. Reduce the heat and cook until heated through. Stir in the tomato and
parsley or cilantro.
Crepes
Ingredients:
4
4
eggs
T heavy cream
dash salt & pepper
Whisk ingredients together. Heat little oil in 8" non-stick frying pan. Pour about a 1/4 cup
egg mixture in at a time, swirling pan quickly to cover bottom in thin layer. Let cook few
minutes until bottom is brown and carefully flip. Lightly brown other side and remove
from pan. Repeat with balance of batter.
Total: 4 carb
Makes 6 crepes @ .7 carbs
Beef and Mushroom Crepe Filling
Serving size, ½ total yield. Carbs per serving ,: 3.2 grams of carb.
Ingredients:
1
3
½
4
Tablesp olive oil or coconut oil
ounces lean ground beef
cup chopped scallions
ounces sliced mushrooms
salt to taste
freshly ground black pepper to taste
Heat a small or medium skillet over medium heat. Add olive oil or coconut oil.
Cook ground beef in hot oil until done. Set aside and keep warm. Add scallions to the
skillet and cook for 1 minute. Add mushrooms and cook until just tender, about 4 to 5
minutes. Return meat to pan. Mix with onions and mushrooms; season to taste.
Put filling in the center of four crepes, roll up crepes and serve.
7
6
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2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com
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