|Layered salad entree made with recycled can|
Start by saving and washing one 12-16 ounce can, and removing the top and bottom. Save either the top or bottom. Remove the label from the can. Line the can with a piece of parchment paper.
|New kitchen gadget, ready to help create a layered entree|
Layered entrees yummy and easy to make
|Shop fur kids (l-r): Bailey, Nika, Misha|
2 T. farmer's cheese
1 egg yolk, over easy
Sauteed veggies including:1 stalk bok choy, chopped; 1/2 cup zucchini matchsticks;1 T. diced red pepper; and 2 T. diced carrot
1-2 T. olive oil
salt and pepper
1/4 avocado, mashed
2 T. microgreens or sprouts
2 handfuls lettuce greens
6 shrimp, chopped
Prepare your can as shown above. Place the can on your serving plate. Begin layering in your ingredients. Start with something gooey for the bottom. I used the mashed avocado. The possibilities are endless. Mashed veggies such as squash, sweet potato and beans work well but some of these are off limits for the SIBO diet.
The trick is layering in something gooey every third layer. I went guacamole, sauteed veggies, shrimp, farmer's cheese, sauteed veggies, egg, shrimp, farmer's cheese.
Place the lid on top of your layers and press down to firm everything up. Carefully push down on the lid to slide the salad out of the can. It should end up perfectly layered on your plate.
I garnished with microgreens and arranged lettuce greens around the inverted salad.