Sentences with phrase «vegetables have many»

After vegetables have been roasting for about 3 minutes, add salmon to oven.

I have also heard tell that white vegetables have no nutritional value -LRB-?!)

Green vegetables have so many wonderful health benefits that I recommend them to all of my health coaching clients on a regular basis, suggesting they eat them with every meal.

You can add to it whatever vegetables you have in the fridge.

«Vegetables have a high water content,» she explains.

Puréed soups are simple, easy, and a great way to use up any leftover vegetables you have.

This is the ideal «I - literally - have - no - time - to - make - packed - lunches - the - night - before» kind of lunch, and just requires grabbing whatever fresh vegetables you have in your fridge that morning as you run out the door, that's it!

Cook over medium heat, stirring occasionally, until the vegetables have softened and are beginning to brown, 6 to 8 minutes.

This recipe features premade curry paste for easier preparation, and can be made with any vegetables you have floating around the house.

After vegetables have finished cooking, add them to the bowl of brown rice.

Cover partially and simmer over moderate heat, stirring a few times, until the vegetables have softened completely, about 8 minutes.

Therefore I am very pleased that all the firm, rustic and very nutrient packed winter vegetables have finally arrived in the shelf.

this lunch bowl can be prepared with whatever vegetables you have on hand, really.

You can use whatever root vegetables you have in the house for this, and adapt it to your own tastes.

Similarly, use whatever other vegetables you have on hand.

Alternatively, with whatever vegetables I have in the fridge (silverbeet / Swiss chard, red cabbage, broccoli, brussel sprouts etc.) stir fried with grated ginger, garlic, tamari / soy sauce, and garnish with avocado, fresh herbs and yes, lashings of tahini and chilli sauce.

It is quick, easy and we can use up whatever vegetables we have on hand, which is especially convenient during the summer when we have an abundance of fresh summer produce....

When vegetables have browned and softened, stir in a few tablespoons of tomato paste and cook 2 - 3 minutes.

Feel free use whatever green vegetables you have on hand, using the basic cooking guidelines detailed below.

From my perspective, though, vegetables have always been the star.

You can make this dish with whatever vegetables you have on hand — potatoes, shallots, carrots, and leeks are all good options.

You can work with whatever vegetables you have on hand, such as carrots, zucchini, broccoli, green beans, or asparagus.

Notes: I have a feeling this method would work well with a variety of vegetables, so feel free to use any sturdy vegetables you have on hand, such as broccoli, cauliflower, or carrots.

Cook, stirring occasionally, until vegetables have softened, about 5 minutes.

Once the vegetables have browned and softened, remove them from the pan.

Vegetables have plenty of protein (and other healthy stuff like fiber, vitamins, and minerals).

I often combine the leftover chicken from my poulet roti with whatever vegetables we have on hand.

Sometimes frozen fruits and vegetables have more nutrients than fresh, that is if fresh is not from a local farm, but shipped across country or even from another country.

Leftovers can be turned into a great soup by adding some chicken stock and whatever vegetables you have in your refrigerator.

Cruciferous vegetables have been shown to be very helpful in fighting cancer.

Whole, raw, fruits and vegetables have so much to offer!

Throw in whatever vegetables you have left in your fridge in whatever combination that you like.

Vegetables have to be one of the most versatile substances on the planet.

• Roast for about 20 - 25 minutes or until vegetables have softened and browned.

Research consistently shows that organic fruits and vegetables have higher levels of antioxidants than the same produce grown conventionally.

Season with salt and saute until vegetables have softened.

Once the vegetables have finished roasting, place a large pot over medium - high heat.

Use whatever vegetables you have, and feel free to add tofu or tempeh, too.

I say added protein because most vegetables have some amino acids so they contribute to total protein.

I could see using this recipe at the end of the week to use up whatever vegetables I have left in the fridge — I could see it working well with almost anything.

The salad often varies with whatever vegetables we have in the refrigerator and rotates depending on what's in season, but the concept is the same every time.

In this recipe, I'm using carrots, red bell peppers and cucumbers, but you can use whatever vegetables you have on hand.

After the vegetables have marinated, heat a frying pan or wok until very hot.

Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some colour and are cooked through.

I love all of the autumn vegetables you have brought together in this aromatic, juicy blend.

This recipe calls for broccolini, snow peas, and edamame, but you can throw in whatever quick - cooking vegetables you have around that your kids will eat.

Add the minced vegetables and cook, stirring occasionally, until the vegetables have softened, about 15 minutes.

When vegetables have never been your thing, you're allowed to have new favorite salads all the time.

It's easy to make with whatever vegetables you have on hand, and makes a beautiful presentation.

Simmer with the lid off, stirring frequently until the liquids begin to thicken and the vegetables have begun to break down.