8 ounces dry brown rice pasta 2 small zucchinis or other summer squash 2 cups fresh basil 1/2 teaspoon salt 1/2
teaspoon garlic granules 1 tablespoon tahini
2 Pounds Pastured Pork, Boneless Roast (from shoulder or butt) or Ground 3 Tablespoons Fennel Seed 3 Tablespoons Dried Oregano Leaves 2 Tablespoons Salt 2 Teaspoons Ground Pepper 1
Teaspoon Garlic Granules 1/2 Teaspoon Red Pepper Flakes
Not exact matches
2 tablespoons (30 ml) olive oil 1 cube vegetable bouillon (Janet's note: I used nutritional yeast with a no - salt seasoning blend) 1
teaspoon dried parsley 1/2
teaspoon dried marjoram (Janet's note: I used dried tarragon) 1/2
teaspoon garlic powder (Janet's note: I used
garlic granules) 1/2
teaspoon onion powder (Janet's note: I used onion
granules) 1/4
teaspoon paprika 1/4
teaspoon black pepper 1 1/2 pounds (681 g) fingerling potatoes
3 tablespoons ground flax seeds 1/2 cup warm water, mixed in bowl 3⁄4 cup bread crumbs (try gluten - free) 1 cup oat flour 1 cup corn, drained well 1 cup mashed cooked black beans 1/3 cup chopped walnuts 1/4 cup finely chopped cilantro 2 tablespoons dehydrated onion
granules 1 tablespoon
garlic granules 1 tablespoon tamari 2
teaspoons chili powder 1 1⁄2
teaspoons ground cumin 1
teaspoon dried oregano 1⁄4
teaspoon chipotle powder 3⁄4
teaspoon sea salt 1⁄4
teaspoon ground black pepper
3 pounds boneless chicken breast, about 6 - 7 medium 14 ounces green Mexican salsa 4 ounces onion, chopped, 1 medium 1
teaspoon pepper 4 cloves
garlic, minced 1/4 cup sliced pickled jalapeños 2
teaspoons chicken bouillon
granules 1/4 cup fresh cilantro, chopped Iceberg lettuce, chopped (not included in counts) Toppings, see ideas below (not included in counts)