Sentences with phrase «as with steamed vegetables»

Not exact matches

Top with the vegan gravy and serve with mashed potatoes and a vegetable, such as freshly steamed green beans.

Serve over jasmine rice, with a steamed vegetable, such as asparagus or broccoli.

Beets are one of my favorite root vegetables, My mom used to make steamed beets sliced with a squeeze of lime and salt and served as an afternoon snack for my brother and I when we where kids.

As for chinese food, some places cook with cottonseed oil instead of vegetable oil, or it's helpful to ask for things steamed (although obviously won't have the same taste) as greasy stir frAs for chinese food, some places cook with cottonseed oil instead of vegetable oil, or it's helpful to ask for things steamed (although obviously won't have the same taste) as greasy stir fras greasy stir fry.

Serve the soup as is — chunky and beautiful, steaming and flavorful — or you could puree the vegetables with an immersion blender.

Serve steamed bok choy as your vegetable side with our Breaded Pork Cutlets with Ginger - Soy Sauce.

Other notes: I like to serve this with a green vegetable, such as green beans or broccoli, steamed and tossed with a little olive oil or butter spread and lemon juice.

We want to supply quality meals for families, such as complete turkey dinners at Thanksgiving, meatloaf with mashed potatoes and gravy, and side dishes of steamed or grilled vegetables.

The versatile vegetable is able to be masqueraded like mashed potatoes, steamed and smothered with sauce, pickled with peppers, curried alongside garbanzo beans, battered and fried, crisped as pizza crust, smoothed into soups, or roasted to a caramelized candy creation.

Instead, I gravitate towards lighter fare such as salads, lightly cooked soups, oat porridge, green and superfood smoothies, fruit, raw vegetables, small amounts of healthy fats (peanut butter, olives, coconut, raw almond butter, raw nuts and seeds, etc.), and more raw entrees along with steamed vegetables or the occasional roasted vegetable, legume and grain dish.

Serve it as a snack on its own, or pair with rice and steamed or roasted vegetables to make it a meal.

You can play around with many different vegetables, eat it with noodles or maybe you'd like to add rice to your bowl, you can even be as bold as to pour it over some steamed potatoes.

Working with ingredients sourced from the best purveyors in France and Mexico, Peraza's menu will feature dishes such as Hay smoked Foie Gras made with jaggery, plantains, pepita and coconut; Lobster Bisque en Croûte with traditional French - style bisque, Mexican - inspired vegetables and black jalapeno ash; Enfrijoladas with homemade cilantro tortillas, duck confit, crispy duck skin and crema; and Plantain Empanadas featuring steamed plantain casing filled with braised oxtail, capers and chives.

They can be added to baked goods, mashed and coupled with steamed vegetables, baked as a healthy alternative to fries....

For even more cancer - fighting power serve this soup with some cruciferous vegetables such as steamed Brussels sprouts or kale.

Dinner: family roast chicken: 60 - 100g of roasted starchy vegetables such as potato, carrot, kumara, beetroot, onions, parsnip, or pumpkin, 1 - 2 cups of non-starchy vegetables such as steamed silverbeet, broccoli, zucchini, cauliflower with salt, olive or avocado oil or butter for fats, one chicken leg (100g meat), skin on or off.

For even more cancer - fighting power serve this soup with some cruciferous vegetables such as steamed Brussels sprouts or kale.

You could use this pesto sauce as a sandwich spread, or toss with hot pasta, or you could also consider serving it over steamed or roasted vegetables.

• Soup stock made from spicy herbs such as garlic, ginger, onion and chili (e.g. Mulligatawny Soup, p. 149) • Limited amounts of lean meats, prepared baked or grilled, e.g. poultry, fish, bison, elk, wild game (e.g. Goat Curry, p. 169) • Leafy greens and other vegetables, steamed or stir - fried with only a little fat (e.g. Garlic - Basil Rapini, p. 156) • Light and drying grains such as barley, buckwheat, millet and wild rice (e.g. Northwest Wild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited amounts

Sometimes it can be as simple as getting people to start their menu planning with the starchy dish (are we going to have potatoes (sweet or white), brown rice, ww pasta or quinoa) and then the non-starchy vegetable (mixing bowl sized salad, half a bunch of broccoli, steamed kale with balsamic / dijon dressing, etc.) and then lastly what small side of meat to have with it.

Almond infused sauces pair deliciously well with steamed or sautéed vegetables, lean protein such as shrimp, and a whole food starch such as brown rice.

The best bet is to eat at home as much as possible and if you do eat out order off the menu, simple order grilled chicken breast or fish, baked potato and steamed vegetables or salad with all sauces and butters served on the side.

Replace these traditional side dishes with lower - carb options, such as steamed vegetables with pesto stirred in and topped with chopped sweet basil.

Instead, I gravitate towards lighter fare such as salads, lightly cooked soups, oat porridge, green and superfood smoothies, fruit, raw vegetables, small amounts of healthy fats (peanut butter, olives, coconut, raw almond butter, raw nuts and seeds, etc.), and more raw entrees along with steamed vegetables or the occasional roasted vegetable, legume and grain dish.

The calorie counts listed are for baked, boiled, or steamed vegetables with nothing yet added such as butter.

Leafy green vegetables can now be introduced, as long as they are well steamed or cooked with a generous amount of butter.

When you do eat out, choose lean meat and fish without sauces or breading, as well as fresh steamed vegetables or a side salad with oil and vinegar.

Potato salads mostly made of boiled or steamed potatoes along with other ingredients and sometimes a few other boiled vegetables as well.

Mild heating, such as steaming, appears to improve the extractability of beta - carotene from vegetables, along with increasing betacarotene's bioavailability.

Patients were twice given a meal to eat consisting of ciabatta bread and orange juice (carbs), as well as a chicken breast, lettuce, and tomato salad with low - fat dressing and steamed, buttered broccoli (protein, vegetables, and fat) twice on separate days a week apart.

You'll find not only rotisserie white meat chicken — with or without the skin — but nutritious selections from the forgotten vegetable and fruit groups as well... fresh steamed vegetables and seasonal fresh fruit salad.

• Soup stock made from vegetables, mushrooms as well as cooling herbs and spices (e.g. Garden Vegetable Soup, p. 150) • Lean cuts of meat, prepared baked or grilled, e.g. poultry, fish, bison, elk, wild game (e.g. Herb Poached Wild Salmon, p. 166) • Leafy greens and other vegetables, steamed or eaten raw • Whole grains and legumes, prepared as soups and stews with cooling herbs and spices (e.g. Goji Quinoa Pilaf, p. 184) • Raw milk, fresh yogurt, buttermilk (e.g. Khadi, p. 177) • Fresh fruit, with minimal citrus and sour varieties • Cooling fats and oils, such as coconut and ghee • Cooling herbs and spices, e.g. coriander, fennel, turmeric, clove, mint, cumin, licorice • Cane sugar (jaggery, gur) in limited amounts

Have a salad at lunch and steamed vegetables as a side dish with your dinner.

I'll do something as simple as steam butternut squash and put it in my Vitamix with a cup of vegetable stock and 1 tablespoon of olive oil.

Snacks such as pizza, pita, spaghetti, steamed vegetables, salads, fruit, hamburgers, hot dog and chicken are available between 12:30 & 18:00 at the snack bar, the Park 1 and the Park 2 as well as gozleme with cheese & mincemeat from 14:30 - 16:00 at the snack bar.

Its signature dish [as you can tell from the restaurant name] is crispy duck, served with steamed rice and Balinese vegetables, and it is definitely worth a try!