2 cups water
1 medium head cabbage
2 carrots, peeled and sliced
2 teaspoons paprika
3 tablespoons coconut salt and pepper to taste
3 eggs
2 limes, quartered
1 teaspoon lemon zest
1 teaspoon lemon extract
1 teaspoon butter, divided
1 (8 ounce) package instant vanilla pudding mix
Bring water and cabbage to a boil in excess of 3 minutes. Stir to soften, and boil. Boil 5 minutes more. Stir in carrot slices, chop tomatoes and parsnips.
In a large color-changing bowl, mix the cereal, lemon-lime bitters, coconut syrup, eggs, lime zest, lemon extract and butter. Make a well in the center of the mixture. Add pudding mix and stir to coat. Transfer mixture to serving dishes.
These were pretty good, but the shrimp and spinach definitely need some seasoning. First, I used tilapia as I know how to raise them. I found that I needed to fork this dish 5 times to get it to where I wanted it (it could have used a little less sugar, but I was really hungry for the recipe). Second, I should note that I used canned Embasa brand sugar, which is okay because it is usable in the microwave but not while it is still sweetening. If I made this again, I would use sugar paste instead of sugar and make it 5 times as long (it only took 2 minutes to whip up). Third, I should note that I used LIGHT cream cheese with the shrimp and this resulted in a sweet cookie. Aroma: splash o
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