Anchovie-Flavored Mushrooms & Carrots

This 3 Ingredient Dish was created out of a need to use mushrooms and carrots that had not seen a fridge for a bit and needed to be cooked. Mini-Foodie M suggested anchovies and voilà a tasty twist on mushrooms and carrots. Because the anchovies are salty, spices are not needed to make this dish flavorful.

This dish can stand alone or be served with cauli-rice or quinoa if you eat the latter.

1 can anchovies, in olive oil

2 large carrots, sliced

8 ozs mushrooms, crimini or brown, sliced

Place anchovies & carrots in saucepan. Sauté on medium heat until carrots are semi-tender. Add mushrooms. Continue to sauté until mushrooms are tender. Serve & enjoy.

Variations 

-Serve over cauli-rice or quinoa

-Add cashews or almonds

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Shredded Cabbage & Carrot Salad ( Paleo, Vegan )

This salad was inspired by a shredded carrot and raisin salad flavored with ginger and rice vinegar. Because my nursling is rice allergic, I gave it a try with coconut vinegar instead and revamped it with seeds.

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Salad
1 medium sized green cabbage, shredded
5 carrots, shredded
1 Granny Smith apple, shredded
Raisins, seedless Thompson
Sesame seeds, whole
Sunflower seeds, roasted & unsalted

Dressing
Coconut vinegar
Coconut aminos
Hemp oil

Directions
Cut cabbage into shreds. Shred carrots & apples in food processor. Place vegetables & apple in a bowl. Add desired amount of raisins and seeds. Splash with desired amounts of coconut vinegar, coconut aminos & hemp oil. Toss & enjoy!