DAY 6: Balsamic Cabbage, Baked Potatoes, Stuffed Celery & Apple Slices

Baked Potatoes

Instructions

Wash 2 potatoes. Prick skin in several places with a fork. Bake at 400°F for 45-60 minutes or until tender. Serve potatoes with butter, salt & pepper.

Balsamic Cabbage

  • 4 hard-boiled eggs, chopped

  • ¼ cup + 1 Tbsp olive oil

  • ½ cup thinly sliced onion

  • ¼ cup balsamic vinegar

  • ¼ tsp sea salt

  • ½ tsp dried oregano

  • ½ head cabbage, shredded

  • 1 small pkg Co-op Kitchen Crispy Tofu Nuggets

  • ¼ cup Parmesan cheese

Instructions

Hardboil the eggs: Place eggs in cold water; bring to a boil. Cook, covered for 3 minutes. Turn heat off; leave eggs in the pan on the burner, covered, for 20 minutes. Drain and rinse under cold water.

Make the cabbage: Sauté onions in 1 Tbsp olive oil for 5 minutes or until soft. Add remaining oil, balsamic vinegar, salt and oregano. Bring to a boil. Add cabbage and cook 5 minutes or until cabbage is tender-crisp, stirring often. Add Crispy Tofu Nuggets and heat through. Serve with chopped egg and Parmesan.

For the stuffed celery, mix 2 oz softened cream cheese with 1-2 Tbsp finely chopped black olives. Fill 3″ celery sticks with mixture.