Recipe By Katie Cavuto, MS, RD, Chef, katiecavuto.com
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2 Cups cooked, jasmine rice
2 Tablespoons honey
1/4 Cup reduced sodium tamari or soy sauce
2 Tablespoons sesame oil
1 Tablespoon rice wine vinegar
1/2 Teaspoon crushed red-pepper flakes (optional)
1/4 Teaspoon fresh grated ginger
2 Tablespoons avocado oil
8 Ounces crimini mushrooms, finely chopped*
1 cloves garlic, minced or grated
1/2 diced yellow onion
1 Pound ground beef
1/4 Cup chopped cilantro
1/4 Cup chopped cashews
Cucumber and Carrot Salad
1 large English cucumber, spiralized or thinly sliced
2 large carrots, spiralized or thinly sliced
1 Tablespoon rice wine vinegar
1 Tablespoon lime juice
1/2 Teaspoon lime zest
1 Tablespoon honey
1 Teaspoon sesame oil
salt and pepper to taste
*to chop the mushrooms, pulse in a food processor, stems and caps, until they form a ground-beef like texture.
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