1 tbsp olive oil, dried parsley, Split after adding 4 cups broth, cooked 4.8oz egg noodle in half, added 1 tbsp coconut flour to other half and pan-dried cauliflower rice. Tasting notes: add salt and pepper to taste, garnished with curly parsley.
Salsa Verde 3 qts diced tomatillos 5 jalapẽnos, remove seeds and veins, diced 1 medium yellow onion, diced 5 cloves of garlic, diced 1 Tbsp. avacado oil 2 tsp. kosher salt 1 lime, juiced 1/2 cup cilantro
Mix first five ingredients together and spread out on a sheet lined with parchment paper, roast in a 450 degree oven for 35 minutes. Transfer to blender. Add lime juice and cilantro. Blend until desired consistency. Makes approx. 3 cups.
