Sentences with phrase «baby kale and spinach»

This day I made an Applegate italian chicken sausage along with 1 piece of bacon and sautéed baby kale and spinach with pickled onions topped with Primal Palate Meat & Potatoes Seasoning and a chocolate chip espresso banana bread muffin.

Sautéed baby kale and spinach topped with organic tri-bean blend, broccoli slaw, «shrooms, artichoke hearts, mini pepper, Chick - fil - a sauce (obsessed), and Kaci was so sweet and gave me this local Tellico Grains pecan cranberry bread.

Not exact matches

Whilst reducing that mixture add a pinch of salt to boiling water and cook the bok choy, baby spinach and kale until tender, for about five minutes.

The greens - I like to vary these from night to night, but I love arugula, romaine, baby lettuces and spinach and kale.

The base ingredients stay pretty much the same: baby spinach and kale or Swiss chard, cucumber, apple, fresh herbs, coconut water and a squeeze of lemon or lime.

Again, whatever you've got around — I used a combo of mizuna, curly kale, cavolo nero, baby spinach, rocket, and buttercrunch, as that's what we had in our garden.

My brother will barely eat a veggie, but he adds a generous handful of baby spinach and / or kale to his pre-workout smoothie every morning to ensure he gets some veggies in his diet.

Using spinach is best because you don't taste the green leaves at all, but if you have high iron or hemochromatosis then baby kale leaves are a great alternative and are lower in iron.

The best ingredients to include in a green juice for a high dose of nutrition include kale, Swiss chard, bok choy, dandelion greens, spinach, watercress, baby kale and herbs such as parsley.

I used a mixture of organic baby spinach with Eat Smart Salad (contains: carrots, red cabbage, kale, beet greens, broccoli stalks) and added mandarine.

In a blender add the spinach or baby kale, maple syrup, vanilla extract, almond extract, apple sauce and melted coconut oil.

I'm not a kale fan either and I always substitute fresh baby spinach for kale in the type of soup and it turns out great.

Baby kale is perfectly soft, gently, dark, contain lots of vitamins and minerals and are lower in iron than spinach or a mixed greens salad.

I changed the chickpeas to butter beans, the spinach to regular kale, (can never find the baby kind, where I live) and threw in the chopped up tops of some bell peppers leftover from another recipe.

Another tip to help get dinner on the table quickly would be to use pre-washed baby greens, such as spinach, kale and chard, that are available at many grocery stores.

During last minute, add 2 big handfuls of greens (tender baby kale, spinach, etc.) and stir to combine.

Instead of the turnip greens used a mix of mizuna, mustard greens, baby kale and baby spinach.

My recipie: baby spinach or kale (or a mix of the 2) 1/2 to 1 cup Low fat kefir milk Assorted fruit Blend kefir and greens Add ground flax seed if you want.

When we first started him on baby food, we only fed him vegetables for a while to get his taste buds to appreciate the natural taste of kale, spinach, green beans, beets, carrots, and zucchini.

So for him to drink a smoothie for breakfast, chockfull of baby kale, spinach, and swiss chard, is kind of a transformation.

Here's what was in those smoothies: 4 scoops Less Naked Pea Protein Powder, 2 — 3 cups of Super Greens (baby spinach, chard, and kale), 2 tablespoons ground flax seed, 1 tablespoon cocoa powder, 1 banana, 1 tablespoon protein powder.

Optional add in ideas: ** 1 can drained and rinsed kidney beans and / or garbanzo beans (sub in for chicken sausage to make into a vegetarian dish) ** 1 small can sliced olives ** chopped fresh baby spinach or kale

blend, which includes a mix of baby spinach, baby bok choy and baby kale.

I used fresh veggies and substitued baby spinach for the kale.

I used curly kale for the greens this time, but baby spinach, Tuscan kale (above), and Swiss chard all make for fine substitutions.

150g bag kale, washed and dried, leaves stripped off stalks and chopped into strips 75g baby spinach leaves, washed and dried 3 — 4 spring onions, thinly sliced 50g pumpkin seeds, toasted in a dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate, seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into slices Sumac to sprinkle Ground black pepper 1 tablespoon good quality extra virgin olive oil Half a lemon

I love using organicgirl SUPER SPINACH because it not only includes baby spinach, but also baby bok choy and sweet babSPINACH because it not only includes baby spinach, but also baby bok choy and sweet babspinach, but also baby bok choy and sweet baby kale.

1/2 bag or less of Organic Power to the Greens from Trader Joe's (it has baby kale, baby spinach and baby chard) or two big hand fulls of baby spinach.

I made this tonight using a mix of spinach, baby kale, and chard and also added a bit more water to make it more soup - like.

I add more chickpeas, and use another green such as baby kale, spinach, or arugula in place of mustard greens (not a big fan of mustard greens), and since we like greens I often add more than the recipe calls for.

I also used yellow miso and subbed baby spinach for the kale since that's what I had on hand.

3/4 of a blender loosely filled with greens (I used Trader Joe's «Power Greens» mix of baby spinach, chard, and kale) 1/4 — 1/2 cup of coconut milk (from the carton) or any non-dairy milk 5 large green figs 1/2 of a cucumber, chopped into big chunks 1/2 inch piece of peeled ginger (optional) 1 large frozen banana, chopped into big chunks

Cranberry Orange Green Smoothie (Gluten - free, Dairy - free, Sugar - free) 1/2 of a blender of greens, loosely packed (about 4 cups loosely packed)-- I used Trader Joe's Power Greens mix of baby kale, spinach, and chard 1 large frozen banana 1/2 cup of unsweetened coconut milk from the carton or other nondairy milk 1/2 cup fresh cranberries 1 large orange, peeled 3 - 5 dates (depending on how sweet you like your smoothies)-- start with 3 dates, taste, then add more if needed

Woodstock's organic frozen vegetables, such as their chopped kale, edamame, bell peppers, baby asparagus, and mixed mushrooms, along with Simply Balanced's organic chopped spinach and broccoli are all great veggies to mix and match to make a quick and healthy weeknight teriyaki stir - fry.

Vegetarian Mushroom Soup with Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1 package (10 ounces) fresh crimini mushrooms, sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili sauce

Liked this recipe for it's ease, followed recipe but had a few add - ins, used Trader Joe's miso ginger soup, 2 tsp chicken broth, bagged baby greens of spinach, chard, and, kale, fresh mushrooms, pkg of frozen stir fry, udon noodles, and shrimp.

I had frozen spinach and fresh baby kale leaves but -LSB-...]

Hearty Fresh Vegetable Soup Recipe 1 tablespoon olive oil or virgin coconut oil 1 medium onion, chopped 1 medium red bell pepper, coarsely chopped 2 medium carrots, peeled and thickly sliced 1 pound parsnips, peeled and thickly sliced 1/2 pound small new potatoes, quartered 4 cups Vegetable Stock (recipe follows) 1 1/2 teaspoons fine sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika Dash cayenne pepper 1 large fresh tomato, chopped 3 cups fresh baby kale or spinach 1 tablespoon fresh lemon juice 1 to 2 tablespoons tamari or soy sauce

Heat 1 tablespoon olive oil in a large pan, and add the baby spinach and kale (it might not all fit at once).

Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz of smoothie, depending on how much liquid you add 3 oranges, peeled 2 tightly packed cups of greens (I used a «Power Greens» mix of baby kale, chard, and spinach) 3/4 tsp vanilla extract 1 1/2 frozen bananas 1 to 2 cups of non-dairy milk (I used unsweetened coconut milk from a carton) Fresh ginger (optional)-- add 1 - 2 slices of fresh ginger — it adds some zing to the smoothie

In this scramble, I used mushrooms with baby kale, spinach and sliced green onions (instead of a purple onion).

I had a fairly large head of kale and used a tub of baby spinach and was worried the stew would be too goopy if I didn't.

I swapped the kale chips for baby spinach that I wilted in a pan, and the grain and butternut squash bowl still tasted wonderful.

6 ounces mixed tender greens and herbs (such as Swiss chard, baby spinach, kale, tarragon leaves, celery leaves, mint leaves, parsley leaves, cilantro leaves, and oregano leaves; about 10 cups)

- Stir in the baby kale or spinach and the lime juice and cook just until the greens have wilted.

* I used a power greens mixture that includes baby spinach, baby kale, and baby swiss chard.

I made these for a baby shower, substituting spinach for kale, and coarsely chopped chickpeas for edamame.

1 1/2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced 3 cloves garlic, minced 1 orange bell pepper, diced 1 red bell pepper, diced 1 jalapeño, seeded, if desired, and diced fine - grain sea alt and freshly ground black pepper 1/2 cup (125 mL) fresh or frozen corn 1 (14 - ounce / 396 - g) can diced tomatoes, with their juices 1 cup (250 mL) tomato sauce or tomato puree 2 to 3 cups (500 to 750 mL) chopped kale leaves or baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3 cups (750 mL) cooked wild rice blend or brown rice taco shells

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)

Or blend up a little baby spinach or kale and mix through the batter.