shredded cheese chopped cherry tomatoes sliced avocado corn - a nice persuader for the kids diced red pepper diced cucumber sliced romaine - I use this knife lightly crushed Corn Chips - I used Trader Joe's Organic Corn
Chips sliced green onion, or any diced onion pickled or fresh jalapeño slices Paleo Catalina Dressing - recipe below
Not exact matches
Thursday: Girl Scout Gumbo (hamburger, vegetable soup, cheese,
onion,
green pepper, served on Fritos — I have a gluten and diary free version), Milky Way Salad (Milky way pieces, apples, bananas, cool whip — We have vanilla coconut - based yogurt with apple
slices and gluten and dairy free chocolate
chips), box oven brownies.
14 - ounce can black beans, drained & rinsed 15 black olives, chopped 1/2 cup
sliced green onions 2 medium heads of romaine lettuce,
sliced 1 cup cilantro, chopped 1 - 2 cups tortilla
chips 1 avocado,
sliced
Think salmon topped with a sautéed tomato, tuna topped with a creamy tofu sauce, hamachi sitting beneath thin
slices of jalapeno pepper, fluke under a pine nut studded
green salad, chopped eel with sesame and avocado and lightly seared tuna with an
onion mixture and garlic
chips.
Ingredients: 3 tablespoons extra virgin olive oil 1/2 sweet
onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced
green chiles, drained 2 1/2 cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla
chips 3 - 5 eggs salt and pepper to taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly
sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce
For fajita bowl 1 tablespoon vegetable oil 1 poblano pepper, deseeded and
sliced lengthwise 1 small red
onion,
sliced 1 red bell pepper, deseeded and
sliced lengthwise 1
green bell pepper, deseeded and
sliced lengthwise 1 yellow bell pepper, deseeded and
sliced lengthwise 1 teaspoon cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 can black beans, rinsed and drained 1 handful cilantro, chopped Crumbled tortilla
chips for serving Lime wedges for serving
I piled a bed of
greens with carrot ribbons, sautéed broccoli pearls, baked seasoned
onions, tuna, avocado, mini pepper,
sliced Havarti, the last of our champagne vinaigrette, and corn
chips.
1 pkg (8 oz) Nasoya ® TofuBaked, Chipotle, crumbled 1 can (14 oz) vegetarian refried beans 1 tbsp fresh lime juice 1 container (8 oz) refrigerated guacamole 1 cup salsa 3/4 cup shredded cheddar cheese 1 can (2.25 oz)
sliced black olives, drained Sliced green onions Tortilla
sliced black olives, drained
Sliced green onions Tortilla
Sliced green onions Tortilla
chips
1 tbsp coconut oil 1
onion, finely
sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger, peeled and finely grated 1 red chilli, finely
sliced 1 tsp black mustard seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds, toasted and ground 1 tsp cumin seeds, toasted and ground 200g spring or summer
greens, tough ribs removed, leaves finely shredded handful of coriander leaves a squeeze of lime or lemon juice toasted coconut
chips or toasted desiccated coconut, to garnish salt.
Arrange the corn
chips around the salad and sprinkle with shredded cheese, diced tomatoes,
sliced ripe olives, and
green onions.
2 - 3 cups chopped romaine lettuce 1/4 cup cooked quinoa (feel free to substitute freekeh or other grain if you have it on hand) 1/4 cup black beans (cooked and drained, or canned and drained) 1/4 cup chopped organic mango (fresh preferred, or frozen is fine) 1 fresh tomato, diced 1
green onion,
sliced on the bias 10 organic blue corn
chips, crushed 1/2 organic avocado, diced 1/4 cup chopped cilantro 2 tablespoons fresh salsa