Sentences with phrase «as the vegetables go»

As far as vegetables go, they stay good in the fridge for a while, and we always go through them all.

Not exact matches

«We are going to be casting our gaze more closely on portion management as well as how we can introduce more food groups such as fruits, vegetables and whole grains,» Cindy Goody, McDonald's senior director of nutrition, said on a webcast.

According to Anne Marie, most of the locals were «too big - up to go to market,» too full of their own self - importance to be seen buying «ground provisions» such as yams and sweet potatoes and the vegetables like cucumbers, tomatoes, okra, christophene (chayote), and eggplants.

I then make lots of roasted vegetables, normally this is a mix of carrots, squash and sweet potatoes as I find these taste the most delicious cold — they seem to get more delicious stored in the fridge whereas other veggies can go a bit soggy.

Try to reduce the consumption of refined carbohydrates as they cause inflammation in the skin — instead of white bread, go for gluten - free whole grain bread or choose lower G.I. carbs like sweet potato, or load up on vegetables like broccoli and asparagus and eat a smaller portion of carbs if forgoing carbs is too unpleasant.

They are in general extremely healthy as like us they eat loads of Thai vegetables and superfood spices such as fresh turmeric, galangal, etc but some vegetarians we know are what they call «junk food vegetarians» that don't have a well balanced diet and go nuts on carbs, especially sweets.

But seriously, use whatever vegetables you like here — you really can't go wrong, as long as you follow the basic recipe:

The topping is basically the same as the coating for the vegetables, only with the addition of some fresh herbs which go really well with the fish and also add a fabulous splash of colour to the dish.

Clean up as you go — the last thing you want is a sink full of dishes and counters littered with vegetable scraps at the very end.

Use any leftovers as a basis for another meal, or chop up and freeze fruits and vegetables if they're about to go off.

A little goes a long way as far as flavor — use celery seed to add zest and freshness to your vegetables, fish, soups and salad dressings.

This warm roasted vegetable, quinoa salad is one of my go - to meals that I enjoy at this time of year, as the temperature drops.

It is incredible drizzled over vegetables, used as a salad dressing, served as an appetizer or snack, and the list goes on and on.

It was this simple: my go - to pizza dough, baked it in a cast - iron skillet (12 inches so it fits), mozzarella layered on the bottom (as is traditional), then the toppings (roasted vegetables, spinach, Italian turkey sausage, and black olives) and the sauce, finished with freshly grated Parmesan.

It goes well on almost any kind of salad, and even is a really amazing overtop roasted vegetables as well!

Much as I'd like to tout that I've developed a way to eliminate the bitter momordicin compounds which make this vegetable one of the most astringent foods on the planet, that's just not going to happen.

Lemongrass and veggie broth sounds great — I'm going to make some this week as I am making a big pot of vegetable broth today.

, as brothy, all - vegetable soups go, so a heavy hand with the parmesan croutons is necessary.

As a root vegetable fanatic, this is going to be perfect.

Sometimes it feels like everyone goes on and on about all of the amazing summer vegetables that they're picking from their gardens and when fall gets here all of the colorful, flavorful fall vegetables don't get nearly as much attention as they deserve.

If using pickled vegetables, go especially easy on the vinegar, as they are, of course, already pickled in vinegar.

Don't worry, next week, will begin with the very most amazing incredible one - pan, totally addictive vegetarian - with - a-vegan-option summer grain dish that we can not get enough of and then, well, eat all the whole vegetables and grains you can now, because should all go as planned, the summer cake to end all summer cakes should finish out the week.

My go - to is a spicy basil aioli that I first made to go on fish, but which my husband refers to as «everything sauce» since it goes so well on potatoes, vegetables, chicken etc..

I'm going to be trying out a recipe soon for fall vegetable noodles with an apple vinaigrette - I hope it turns out as good as this one looks!

Watery foods such as soups and yogurt, vegetables like oranges, watermelon and salad greens, even coffee and soda can all go towards your hydration!

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

If you love the creamy sauce and hearty chicken and vegetables from a pot pie then I know you're going to love it as a pasta.

Not only do we serve these for dinner regularly, but I also reheat them for lunch to go with salads, I serve them plain with roasted vegetables, and I like to serve them with a dipping sauce as an appetizer.

As with the list of Refrigerator Basics and Go - To Freezer Must Haves, this list is far from all inclusive as I buy seasonal fruits and vegetables when availablAs with the list of Refrigerator Basics and Go - To Freezer Must Haves, this list is far from all inclusive as I buy seasonal fruits and vegetables when availablas I buy seasonal fruits and vegetables when available.

As you go through the elimination diet, you should aim to consume lots of raw, steamed or satueed vegetables, clean protein sources and healthy fats.

Try it in warm and soothing winter vegetable recipes like avocado tortilla soup that can be made as a vegan version, or go sweet and make a traditional Filipino cassava cake.

I decided to go for zucchini as it's an easy vegetable.

To serve, set out a platter of lettuce leaves and bowls of charred vegetable garnishes and let your family and guest assemble wraps as they go.

As usual I went a little overboard and planted over 25 different fruits, vegetables, herbs, and flowers.

The bones of it are: eat as much rice, potatoes and pasta as you like; add to that lean fish and meat; and go crazy on fruit and vegetables (except avocado — this is not for the Deliciously Ella die - hards among us).

This fish goes great with any number of vegetables as a side, and we like to recommend broccoli as a healthy option.

Many natural grocery stores such as Whole Foods Market and Trader Joe's sell sweet potato noodles (among other spiralized vegetables) ready to go in the refrigerated section.

You can use a hand - held spiralizer -LCB- I found one for $ 5.00 at my grocery store -RCB- which is as simple as shoving the vegetable in through the hole and twisting as you go.

-- Go easy on fruits: use fruits in moderation and always add a protein source to a smoothie, as well as vegetables and healthy fats in order to balance out the sugar content.

I have been planning my vegetable patch for the last 10 years much to the annoyance of my dad who ultimately ends up doing the weeding and pretty much everything else... It never quite works out as planned; growing peppers in Ireland I mean that was never going to end well!

My fridge usually is pretty full of fresh berries, vegetables, and fermented food, as well as things I've prepared on batch cooking days like homemade nut milk and my go - to chia pudding.

If you are going that route however you are going to need more liquid than that, so I would also buy a container of vegetable broth as well.

On this trend, James McCoy continues: «Companies have a long way to go to convince consumers that frozen vegetables are as healthy or appetising as their fresh counterparts.

The most ancient of breads, flatbread has been used as an eating utensil in some cultures for thousands of years, and as a wrap to hold meats and vegetables for food «on the go,» in others.

I don't normally go for vegetables masquerading as meat, but this tasty sandwich gets a pass.

This simple pasta salad goes well with many types of bean and vegetable dishes, and is good for school lunch as a change - of - pace from sandwiches.

* Preportioned in convenient single serve packets * Perfect to add to coffee, smoothies, oatmeal, popcorn or to saute vegetables * Full of beauty benefits and can be used in hair for conditioner or as a natural skin moisturizer * Ready - to - use with no refrigeration necessary * For the conscientious, on the go consumer to be used for travel and at restaurants, airports, hotels, and home.

In Thailand, as in many other countries, a little meat goes a long way when it is combined with vegetables and sauces and served with vast quantities of rice.

If not and you happen to have the extreme luxury of an oven, as I did when staying at a «pre-Civil War cabin» that was the only place I could find before dark in remote West Virginia, go to the grocery store, buy a frozen pizza, and top it with as many fresh vegetables as you can cram on.

As usual, I went halfsies with the meat and vegetables to reduce costs and sneak more vegetables into the meal.