This Sous Vide Recipe is rich in:
Vitamin B6 (Cabbage + Eggs + Baby Carrots + Cauliflower + Celery)
Vitamin C (Cabbage + Baby Carrots + Cauliflower + Celery)
Vitamin A (Cabbage + Eggs + Baby Carrots + Celery)
Potassium (Cabbage + Baby Carrots + Celery)
Protein (Cabbage + Eggs + Cauliflower)
Magnesium (Cabbage + Cauliflower)
Iron (Cabbage + Cauliflower + Eggs)
High-Quality Fats (Mayo + Eggs)
Calcium (Cabbage + Cauliflower)
Dietary Fiber (Veggies)
Vitamin D (Eggs)
3 Sous Vide Baby Carrots (Finely Chopped)
1/4 Cup Red Cabbage (Chopped)
2 Celery Stalks (Finely Chopped)
4 Scrambled Eggs (Fully Cooked)
3 Tbsp Organic Mayonnaise
1/4 Tsp Himalayan Pink Salt
1/4 Cup Cauliflower Rice
1/3 Tsp Paprika
Finely chop Sous Vide Baby Carrots, Celery, and Red Cabbage.
Place chopped vegetables into a medium bowl with Scrambled Eggs.
Mix all ingredients well.
Place mixture into a serving dish of your choice.
Lightly sprinkle the Paprika over your meal.
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