This egg foo young is grain free, lectin free and sugar free!


Yield: 6 servings

6 pasture raised Eggs
2 oz. Wild Caught Shrimp (optional)
2 oz. shiitake mushrooms, re-hydrated
½ cup Radicchio
¼ cup Celery, chopped
½ bunch of scallions, thinly sliced at angle
½ inch piece of Ginger, peeled/grated & divided in half
1 small Garlic clove, minced
1 ½ tsp tapioca starch
½ cup vegetable or mushroom stock
1 Tbl Myx soy sauce substitute or Bragg Organic coconut liquid aminos
¼ can water chestnuts, chopped
Salt & pepper to taste
1 tsp sesame oil
Olive oil, for brushing


Preheat griddle at medium heat and brush with some olive oil.

In a large bowl add the mushrooms, radicchio, celery, scallions, ginger, garlic, tapioca starch, stock, soy sauce substitute, sesame oil,  and water chestnuts. Season with salt and pepper.

In a separate smaller bowl, whisk all the eggs together and then gently fold the eggs into the previous mixture.

Using a large spoon drop about a quarter of a cup amount of the egg mixture on griddle, much like you would do with a pancake. With the same spoon, help shape the “pancake” into a circle as the eggs tend to run a little. Cook until golden, around 2 to 3 minutes per side.