Sentences with phrase «baby spinach leaves»

Toss with baby spinach leaves, lemon juice, extra-virgin olive oil, cracked black pepper, sea salt and basil.

Layer a mix of baby spinach leaves, arugula and radicchio and drizzle with a lemon and olive oil vinaigrette.

When rice is just tender, stir in baby spinach leaves until just wilted.

Fabulous on cherry tomatoes with baby spinach leaves.

Then one day the hubs was asking me what I was going to do with all the leftover baby spinach leaves we had from our last batch of spinach dip.

My favorite juice which I make in my Blentec is made with 1 small mango, 1 organic apple, 1 organic kiwi, handful of pineapple shunks, 2 big handful of organic baby spinach leaves or organic kale, 1 tbsp of homemade ground flax seed spread or 1 tbsp of ground flax seeds, 1 tbsp of coconut oil (optional), 1 tbsp hemp seeds, 1 tsp of L - Glutamine powder and 1 1/2 cup of spring water... blend and enjoy!

4 cups of baby spinach leaves washed and dried 1 avocado peeled and sliced 1 cup button mushrooms cleaned and thinly sliced 1/2 cup walnuts 1/2 small thinly sliced red onion

Ingredients you will need 1 large carrot, grated 1 Granny Smith apple, grated 80 g (2 cups) rocket, washed and dried 40 g (1 cup) baby spinach leaves, washed and dried 1 red capsicum, roughly diced 120 g (1 cup) cherry tomatoes, halved 1 large avocado, peeled, pitted and cubed 60 g (1/2 cup) goji berries, plus extra to serve 3 tbsp pumpkin seeds, plus extra to serve 3 tbsp sunflower seeds, plus extra to serve 3 tbsp almonds 70 g (1/2 cup) shelled pistachios 30 g (1 cup) coriander leaves, chopped chilli flakes, to taste

If you are using fresh spinach: Fill your mug with fresh baby spinach leaves and add a couple of tablespoons of water.

Throw a couple handfuls of the baby spinach leaves into a bowl and cut into smaller pieces.

What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves

Also, start with using baby spinach leaves, which is much easier than kale for an ordinary blender to tackle!

Add the baby spinach leaves, and give everything a stir.

2 cups lightly packed baby spinach leaves (about 2 ounces) 1/4 cup pine nuts, toasted 2 tablespoons fresh lemon juice 1 to 2 teaspoons grated lemon peel 1/3 cup olive oil Salt and freshly ground black pepper to taste 1/3 cup freshly grated Parmesan

Take a jumbo bag of baby spinach leaves, and stir it into the garlic sesame oil.

If you don't have spirulina powder you can always substitute baby spinach leaves for a healthy dose of greens!

Ingredients 1/2 large banana (or one small) 1/2 cup organic frozen mixed berries Small handful of fresh mint leaves A few baby spinach leaves... Read More

Place fresh baby spinach leaves on toasted sprouted grain bread and top with avocado egg salad.

Turn off the heat and add the baby spinach leaves, which will wilt from the heat of the other ingredients.

Lentils + reduced fat goat cheese + diced mango + baby spinach leaves.

Serve rolled in a whole wheat tortilla / wrap with baby spinach leaves.

no need for mayo: Stuff a whole wheat pita pocket with water packed tuna or salmon (rinsed, drained) + mandarin oranges (canned, drained) + baby spinach leaves.

I mix up the meat (ground beef, chicken, or turkey), and the veggies I sauté with the meat, and then I vary the base — zucchini noodles, cauliflower rice or mash, baby spinach leaves, or sweet potato hash.

Add baby spinach leaves.

1 bag of baby spinach leaves 2 sweet potatoes 2 spring onions (scallions / green onions) 3 eggs * 2 tbsp fresh parsley, chopped 3 to 6 tbsp flour 2 tbsp olive oil

1 cup quinoa, cooked (about 1/2 cup uncooked) 2 Tablespoons olive oil 1/2 cup baby portabella mushrooms, chopped 1/2 cup shredded carrots 1/2 cup red peppers, chopped 2 garlic cloves, minced 1 cup baby spinach leaves, loosely packed 1/4 teaspoon salt Pepper, to taste 1/2 tsp curry powder 1/8 tsp ground ginger 3 Tablespoons scallions, chopped 1 teaspoon tamari 3/4 cup whole wheat breadcrumbs

* 2 (9 ounce) packages cheese tortellini * 1/2 cup extra virgin olive oil * 1/4 cup lemon juice * 1/4 cup red wine vinegar * 2 tablespoons chopped fresh parsley * 1 teaspoon dried oregano * 1/2 teaspoon salt * 6 eggs * 1 pound baby spinach leaves * 1 cup crumbled feta cheese * 1/2 cup slivered red onion

When I have it on hand, I add a handful of baby spinach leaves.

Add a layer of baby spinach leaves, then fold to enclose and cook on a Panini press or in a hot skillet until the tortilla is golden and the cheese melts.

I also stirred in a few fresh baby spinach leaves for an added extra health boost and a little added taste and texture.

1 1/2 tablespoons vegetable oil 2 medium red onions, thinly sliced Salt and pepper to taste 8 slices sourdough or country bread 2 tablespoons butter 8 ounces Cheddar cheese, sliced 2 cups baby spinach leaves 1/2 teaspoon red pepper flakes, if desired 1/3 cup mayonnaise

1 sm butternut squash (2 lb), halved lengthwise and seeds removed 1 lg red onion, thinly sliced 1 Tbsp olive oil 5 c baby spinach leaves 1 lb fresh whole wheat pizza dough, at room temperature 4 oz fontina, grated (1 c) 2 Tbsp pine nuts, toasted

Add a layer of baby spinach leaves, then fold to enclose and cook on a Panini press or in a hot skillet until the tortilla is golden and the cheese melts.

Handful of baby spinach leaves (or kale, romaine, etc.) 1 pack frozen dragon fruit (see note below) 1/2 zucchini (frozen slices are best) 1 scoop vanilla protein powder 1/4 cup powdered peanut butter, optional 1/4 cup Califia Farms Unsweetened Almondmilk Creamer 3/4 cup Califia Farms Unsweetened Almondmilk Handful of ice cubes Pinch of sea salt flakes 1 tablespoon unrefined coconut oil, melted (but not hot)

Fold through baby spinach leaves.

Wash the baby spinach leaves and drain well.

Ingredients: 5 cups organic baby spinach leaves, coarsely chopped 2 large red bell peppers, diced 2 cups celery, diced ¬ Ω cup red onion, chopped 1 Tablespoon fresh oregano 2 Tablespoons fresh lime juice 3 Tablespoons organic extra-virgin olive oil 1 cup fresh goat cheese, crumbled ¬ º cup slivered almonds sea salt and fresh - ground pepper to taste

After taking 6 whole wheat English muffins (the whole muffins, not halves), 1 1/2 cups smashed oven (you can cook them for a shorter amount of time for saucier tomatoes), chopped artichoke hearts, baby spinach leaves, fresh chopped basil, fresh mozzarella, and balsamic vinegar.

Carrot, parsnip and beetroot are tossed with baby spinach leaves, creamy tahini and crunchy almond dukkah.

Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium green or red bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces small white new potatoes, halved or quartered into bite - size chunks 1 can (15 ounces) chickpeas, rinsed and drained 1 can (14.5 ounces) diced tomatoes or fire - roasted diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh baby spinach leaves

What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves

2 fresh tomatoes 1 red or yellow bell pepper 2 packages romaine lettuce hearts 1 8oz package / bag baby spinach leaves (6 cups or more) 2 hass avocados 1 bunch of celery 2 heads cauliflower (or 6 cups total frozen florets) 1 large spaghetti squash 1 small head raddichio 1 bunch fresh basil

Top with sautéed onions and baby spinach leaves and serve warm.

2 tablespoons extra-virgin olive oil 8 oz (250 g) mushrooms, sliced 1 clove garlic, minced 1 lb (500 g) lean ground beef, 90 percent 1 tablespoon Worcestershire sauce 1 large egg, beaten with a fork Salt and freshly ground pepper4 whole - wheat burger buns Sautéed onions for serving Baby spinach leaves for serving 4 slices of part - skim mozzarella cheese (optional)

1/4 red cabbage, finely shredded 1 large carrot, grated 1 cooked beet, grated, dried between paper towels 2 cups packed baby spinach leaves, stemmed, finely chopped 1/4 cup red onion, 1/4 - inch dice 1/4 cup dried currants 3 tablespoons finely chopped fresh mint

Layer tortillas on top of the vegetables followed by the 1 cup of baby spinach leaves.

200g baby spinach leaves, washed and dried 1 — 2 tins chickpeas, drained and rinsed 75g sunflower seeds, toasted in a dry pan A couple of handfuls of sultanas 1/2 pomegranate, seeds removed 2 handfuls mint leaves 2 handfuls basil leaves

leaves) * 2 small green capsicum (seeds removed) * 2 Lebanese cucumbers * 1 - 2 green chilli (seeds removed) * 200g baby spinach leaves * 20g of basil leaves * 20g of continental parsley * 2 cloves of Australian garlic * 2tsp of organic agave or maple syrup * 100g walnuts (slightly toasted) * 50g pine nuts (slightly toasted)...

Because of all of the nutrients found in spinach I will create a recipe using raw baby spinach leaves.

1 handful of baby spinach leaves 4 garlic cloves, peeled and smashed 1/2 of a medium sized onion 1 tbl of Montreal grilling hamburger seasoning 1 tsp of garlic salt 1/4 c of Panko bread crumbs 1 egg Salt & Pepper to taste