2 cups of cooked brown rice (or quinoa) 1 tablespoon of olive oil 1 small Vidalia onion, diced or 1/2 of a larger onion 3 cloves garlic, minced 1 bell pepper, any color, diced 1 jalapeno, diced (seeded or not depending on your preference) 2 cans of dark red kidney beans, drained and rinsed 1 - 15 oz can of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic powder 1 tsp smoked paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp of red pepper flakes 1/2
-1 tsp cayenne pepper Fresh cracked pepper A few pinches of salt (around 1/2 tsp)
Ingredients: -3 peppers -1 / 2 can cream of chicken (original recipe called for cream of mushroom, but I already had an open can of cream of chicken from the chicken bake)-2 cups frozen veggies, diced / thawed - half a can of black beans -1 cup quinoa, cooked -1 tsp paprika
-1 tsp cayenne pepper - slices of pepper jack cheese, quartered
Not exact matches
Ingredients: Shrimp (I used 7 jumbo shrimp) 1 cup fresh spinach 1/4 onion (sliced) 1 cup sliced mushrooms 1 clove garlic (roughly chopped) Olive oil Seasoning: 1/2
tsp white
pepper, 1/2
tsp salt, 1
tsp cumin, 1/2
tsp turmeric, 1/2
-1 tsp garlic powder, 1/2
tsp cayenne pepper
Easy One - Pot Buffalo Chicken Pasta Ingredients 1/4 cup flour 1/4
tsp paprika 1/4
tsp garlic powder 1/4
tsp salt 1/8
tsp cayenne pepper 1/8
tsp black
pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3
-1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for serving
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2
-1 inch dice (2.5 - 3 cups) * 1.5
tsp ground cumin 1
tsp chili powder 1/2
tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black
pepper, to taste (I used 1/2
tsp salt or a bit more) 1/4
tsp cayenne pepper (or red
pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
-3 cups cooked black beans
-1 large red onion, chopped -4 cloves garlic, minced -2 large organic red delicious apples, chopped -4 medium tomatoes, chopped or jar of tomatoes - 1/2 cup water / homemade vegetable broth
-1-2 tbsp chili powder
-1 tsp oregano
-1 tbsp cinnamon - 1/2
tsp cayenne pepper - black
pepper and sea salt - maple syrup to taste (optional)
-1 cup red rice -2 cups uncooked red lentils -5 cups water / homemade vegetable broth
-1 large red onion, diced -5 cloves garlic, minced - Jar organic salsa -2 tbsp chili powder -2
tsp oregano -2
tsp marjoram -2
tsp basil
-1 tsp cilantro - 1/4
tsp white
pepper - Pinch
cayenne pepper - Pinch Ceylon cinnamon - Black
pepper to taste
-1 organic * red bell
pepper, diced
-1 1/2 cups barley * -3 cups water / homemade vegetable broth
-1 red onion, chopped (http://nutritionfacts.org/video/carrots-vs-baby-carrots-2/)-2 cloves garlic, minced (http://nutritionfacts.org/video/1-anticancer-vegetable/)- 1/2 inch piece of fresh gingerroot, minced -4 carrots, diced
-1 large sweet potato, cubed - jar strained tomatoes
-1 tsp cumin - pinch
cayenne pepper -2 tbsp unsalted peanut or almond butter - chopped peanuts / almonds for garnish - sea salt and black
pepper to taste