• Boil water. In a large bowl, place the green beans, and pour the boiled water over the beans. Wait 2 minutes and then drain the water (if beans are frozen skip this step).
• In a large pan, pour a spoonful of avocado/coconut oil and cook the beans, garlic, and salt and pepper for 5 minutes, or until the beans begin to soften. Make sure beans do not become too limp.
• Add soy sauce and mix all together. Top with pecans or walnuts.

• Wash cauliflower, remove the leaves, cut into pieces, and put in food processor or blender. Blend until cauliflower becomes the consistency of couscous (small bits).
• In a large pan, heat sesame oil and add garlic. Let sit for a couple minutes (stirring periodically). Add carrots and let sit for a minute before adding cauliflower and peas.
• With a wooden spoon, create a circle in the middle of the pan to fry the egg by moving the contents of the “rice” to the sides of the pan. Pour eggs into the open space and let cook. Then mix in the eggs with the remainder of the ingredients.
• Add soy sauce, black pepper, and any other seasonings you’d like. Pour some into a bowl and top with some scallions and sesame seeds. Enjoy!

For the hard boiled eggs:

• Bring a large pot of water to a boil (large enough to accommodate all the eggs in a single layer).  As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer. 
• Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water.  Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.  

For the egg salad:

• Roughly chop all hardboiled eggs and place into a large mixing bowl.
• In a separate bowl, mix together mayonnaise, dijon and fresh lemon juice until well combined.
• Gently fold the dressing into the eggs, adding in celery, chives, and salt & pepper as you mix. Taste and adjust seasoning as desired.

• Preheat oven to 400° F. and line a baking sheet with parchment paper.
• Wash Brussels sprouts, cut into halves, and add to a mixing bowl.
• Drizzle with avocado oil, sea salt and pepper, and stir with a wooden spoon to evenly coat.
• Spread sprouts onto prepared baking sheet and pop into the oven for 30-35 minutes until they are crispy and browned. Stir once halfway through.
• While the sprouts are baking, cut open the pomegranate and remove the seeds
• To toast the sunflower seeds, place seeds into a small nonstick pan (or stainless steel – whatever you have on hand) without oil – there are plenty of natural oils in the seeds themselves – and heat on medium high. Stir frequently for a few minutes, or until toasted and set aside.

For the Dijon dressing:

• Whisk all ingredients together in a small bowl.
• When Brussels sprouts are done roasting, drizzle a bit of the dressing over them and toss to coat. I only use 1-2 tbsp. because I don’t want to make them too soggy, so dress to your liking.
• Sprinkle with pomegranate and sunflower seeds and volia! Your superfood side dish is done!