Heat 2
Tbsp avocado oil in a medium sized pot over medium heat.
Not exact matches
packages cherry tomatoes, washed and cut
in half crosswise 1 small shallot, peeled and finely diced 1/2 bunch mint leaves, roughly chopped 3 chipotle chiles
in adobo, stemmed, seeded and minced 2 1/2
Tbsp freshly squeezed lime juice 2
Tbsp extra virgin olive
oil 2 ripe fresh California
avocados, peeled, seeded and diced
Serves 2 Ingredients 1 x 225g pack halloumi 2
tbsp clear honey 4
tbsp olive
oil 2 lemons 1
avocado 1tsp crushed chillies 1 x 220g pack piccolo tomatoes 2 spring onions 1 clove of garlic 3 tsp vegetable
oil 2 wholemeal pittas Salt and black pepper Method
In a bowl mix two...
Heat 1
Tbsp oil of your choice (I used
avocado oil)
in high heat 2.
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone -
in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1
Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions 1 - 2
Tbsp avocado oil or any high heat cooking
oil of your choice
Heat the skillet
in medium high with 1 - 2
Tbsp avocado oil.
In a bowl, combine the prawns, spring onion, mint,
avocado, lemon zest with 1
tbsp sesame
oil, 1 tsp lemon juice, 1/2 tsp salt & pepper, and 1 tsp chili garlic paste.
olive
oil 1 level tsp ground cumin 1 level tsp ground coriander 1⁄2 tsp chilli powder 1 ciabatta loaf 1 ripe
avocado 1 lime salt and pepper fresh chopped coriander Method
In a medium size bowl mix together 2
tbsp.
Gently mix together the
avocado, roasted capsicum, tomato, chilli, onion, preserved lemon, coriander, lemon juice, 2
tbsp of the lemon olive
oil, and salt and pepper
in a bowl.
Hello, how about drinking various
tbsp of sunflower
oil,
avocado oil and pumpkin seeds
oil all them
in the cold pressed form?
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2 tsp olive
oil 1 medium red onion, chopped 4 cloves garlic, minced 1 poblano pepper, cut
in half, seeds removed 1 red bell pepper, cut
in half, seeds removed 1 jalapeno, cut
in half and seeds removed 1 cup dry quinoa 1
Tbsp paprika 1/2 tsp chipotle chili powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1
avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)
Ingredients 1
Tbsp avocado oil (or other neutral - tasting
oil) 8 cups lacinato kale, stems removed and chopped 2
Tbsp water 3 cups shredded chicken (leftover or from a rotisserie chicken) 1.5 tsp cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers
in adobo sauce, finely chopped, seeds removed for less heat 1 - 4
Tbsp sour cream 12 corn tortillas 1/2 yellow onion, finely diced shredded cheese, cheddar and nondairy (I used Trader Joe's vegan shredded cheese)
The super food and antioxidant - rich shake provides a daily serving of greens,
in a shake.Mix the single - serving packet with water, coconut water or get creative and make a Green - a-Colada Smoothie (1 Greens packet, 1 Be Well Sustain packet, 1 cup frozen pineapple chunks, 1 cup coconut water, 1/4
avocado, 1
tbsp coconut
oil, 4 ice cubes).
Ingredients: 2 8oz trout fillets 2
TBSP olive
oil 1 cup Tuscan kale, chopped 2
TBSP avocado oil 1
TBSP lemon juice Wright salt and pepper to taste 1 Granny Smith apple, diced 1/2 cup chickpeas, drained and rinsed 2 oz goat cheese, crumbled 2
TBSP sunflower seeds Instructions:
In a medium sauté pan over medium - high heat cook the trout in the olive... Read More&raqu
In a medium sauté pan over medium - high heat cook the trout
in the olive... Read More&raqu
in the olive... Read More»
Ingredients: 2 large portobello mushrooms 1/4 cup olive
oil Juice of 1 lemon 1
TBSP oregano 1 tsp salt 1/8 tsp pepper Tomato slices
Avocado Sunflower sprouts (or other sprout — broccoli, bean, etc) Cucumber slices Instructions: Remove stems and marinate the portobello mushroom caps
in oil, lemon, oregano, salt and pepper mixture for 30 minutes.
shrimp 6 large leaves butterhead lettuce 1 cup jicama, diced 1 cup mango, diced 1/2
avocado, diced 2 green onions, sliced 1/2 cup fresh cilantro, minced 1
TBSP lime juice Instructions: Heat the coconut
oil in a medium sauté pan over medium - high heat.
Dr. Praeger's California Veggie Burger 1/2 cup parsley 1/2 cup cucumber cubed 1/2 cup tomato 1/4 cup lemon juice 1
tbsp olive
oil 1/2 large
avocado or 1 whole small
avocado Directions — Grill Dr. Praeger's California Veggie Burger patty
in a skillet.
In mixing bowl, combine remaining 1
tbsp avocado oil, 1
tbsp lemon juice and 2
tbsps water with 2 tsp turmeric and a pinch of salt.
Mix 1 cup organic free range chicken broth with the remaining salt and pepper, 2tsp Dijon Mustard, 1
TBSP avocado oil, the chopped onion, crushed garlic cloves, the Brussels Sprouts, and the apples
in another dish.