Fried Egg Snap Pea and Sweet Pepper Salad

Fried Egg Snap Peas and Sweet Pepper Salad

We were really hungry, but could not decide on what to fix to satisfy the hunger pains. When the fridge door was opened the eggs were staring at me, and I had recalled seeing a few recipes lately that had salads prepared and topped with a fried egg. With the examining of all the rest of the food items in the refridgerator, this was the idea we came up with: Fried Egg Snap Pea and Sweet Pepper Salad.

Take a look at the protein this recipe packs.

A 1-cup serving of cooked snap peas contains 10 grams of carbs and 4 grams of fiber, and these are the right carbs for your body’s source of energy.

A 1/2-cup serving snap peas contains 2 grams of protein. Snap peas also contain potassium a mineral needed for building proteins and muscle, and it also helps control the acid-base balance in your body.

1 ounce of sweet peppers (red, yellow, orange, and green) has about 0.28 grams of protein.

A 1-cup serving of cooked eggplant contains less than 0.82 g protein.

The mixed greens have from 4 to 5 grams of protein in a 1 cup serving.

One large 2 oz. whole egg without the shell contains 6 grams protein. Of this protein, 3 grams is contained in the egg yolk and 3 grams in the egg white.

We are showing the amounts of protein that is contained in this recipe because you could have it for breakfast. The protein and the fiber contained in the vegetables and mixed greens, can control your blood glucose to healthy levels, also providing extended energy. Which fills you up longer, and you won’t snack on junk food before lunch.

In other words this salad is great to help you control a healthy weight. Here is what you will need.

The preparation is for one serving, you will increase each ingredient depending on the number of servings you want.

Sweet peppers and snap peas

In a large mixing bowl, adding to the bowl first, 1/8 teaspoon of sea salt, a few pinches of black pepper, juice of 1/2 a lemon, 1 tablespoon of organic honey, 1/2 teaspoon of dried basil, and 4 tablespoons of avocado oil. Next add about 10 snap peas, 1 each of  red, orange, and yellow mini-sweet peppers sliced into strips without the seeds.

mixed greens

Next add two handfuls of mixed greens.

Frying egg plant and egg

Next, in a heated frying pan with a little avocado oil, fry some chopped eggplant, about 1/3 of a cup. Add that to the mixing bowl with the other ingredients and mix all together until all is well coated with the wet ingredients. In the same frying pan, add 1 tablespoon of butter, add on large egg with 1 tablespoon of water, place a lid over the egg and fry for 1 minute.

Close up Fried Egg Snap Pea and Sweet Pepper Salad

Plate the salad greens, top that with the fried egg and serve. If you wish you can top that with some goat cheese, which adds more protein to this meal. Also serve with a slice of sourdough bread and enjoy!!

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Shrimp and Snap Pea Stir-Fry

Shrimp and Snap Pea Str-Fry

Prepare a meal in a snap with this super fresh stir-fry. Stir-frying is one of the fastest ways to prepare dinner. Small cuts of food or bite sized foods cook up in no time when tossed into a hot pan.

We even went a step further with this stir-fry, we topped it with lemon zest and shavings of fresh ginger root. Ginger is great for digestion, reduces pain and inflammation, and wards off some cancers.

If you are increasing your omega-3 in your diet, shrimp is a great choice with .29 grams per a 3 ounce serving.

Our featured recipe is – Shrimp and Snap Pea Stir-Fry – and here is what you will need.

2-4 tablespoons extra virgin olive oil

2 cups sugar snap peas, trimmed

1 can of sliced water chestnuts, drain

12-16 ounces large shrimp, cooked

1/4 cup garlic and green onion teriyaki sauce (your favorite brand; we use Kikkoman)

2 cups cooked wild rice and red barely

1 cup organic chicken broth

cooking rise

Pour 1 cup of water and 1 cup of organic chicken broth into a medium sauce pan, add rice and bring to a boil on high heat.

Once boiling lower heat to low to simmer for 45 minutes. What we do so the rise will not be soggy after cooking it, is place a dry clean towel over mouth of pot and place the lid over the towel. As the water evaporates and rises to the lid water forms again only to fall back over the cooking rice.

With the towel in place, it will hold the vapor not allowing it to fall back over the rice. The rice is always 100% guaranteed  to be fluffy.

When rice is done remove towel, fluff with a fork and set aside.

washing snap peas

 

Meantime, wash and trim the Snap Peas and set aside. Next, open the can of water chestnuts, drain off  liquid and set aside.

preparing and stir-frying Shrimp and Snap Pea Stir-Fry

Next place a large frying pan or a wok if you have one over high heat, add 2 tablespoons of olive oil. When heated add 1/8 cup of the stir fry sauce. Place peas and chestnuts into pan and stir-fry until snap peas turn a bright green in color. Place into a medium bowel and set aside.

Using the same pan, add the shrimp and remaining 1/8 cup of stir-fry sauce. Stir-fry until shrimp is more oblique in color than orange. Add back the vegetables to shrimp and stir-fry 1 minute more. Remove from heat.

close up of Shrimp and Snap Pea Str-Fry

Spoon some rice on to a dinner plate, spoon some shrimp stir-fry over rice and serve. As we stated before hand, we topped the stir-fry with lemon zest and shavings of fresh ginger root. Enjoy the wonderful flavors of this splendid stir-fry.

 

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