For the salad, I used 2 cups of dino kale + 1 cup of baby kale + 1/2 cup red cabbage + 6
chopped baby carrots + 1/4 of a cucumber + 1/2 of an avocado + 1 tablespoon raw sunflower seeds + 1 tablespoon hemp hearts.
1/4 cup sugar 1/4 cup white vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup cucumber, seeded and chopped 1/4 cup yellow zucchini, seeded and chopped 1/4 cup red bell pepper, seeded and chopped 2 tablespoons
chopped baby carrot 2 tablespoons chopped red onion 2 tablespoons chopped fresh cilantro 1/2 pound boneless sirloin steak 1 tablespoon prepared horseradish 2 tablespoons horseradish sauce 6 miniature pita breads cut in half (microwave for 5 seconds if needed)
Not exact matches
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and
chopped 1 medium
carrot or 2
baby carrots,
chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
4 tablespoons butter 1 cup diced
carrots 1 cup diced red onion 4 cups cooked long grain rice 1 1/2 teaspoons matcha 2 large eggs 1/2 cup
baby tomatoes,
chopped 4 green onions,
chopped
4 lbs beef short - ribs, cut into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp
chopped garlic 3 bay leaves 2 tbsp
chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup
baby carrots or 1 cup sliced
carrots 1 cup
baby turnips or 1 cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely
chopped parsley 2 tbsp
chopped horse - radish
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb
baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh
chopped dill, plus extra for garnish
1/4 cup unsweetened organic apple sauce 1 cup shredded
carrots (I finely
chopped a couple of handfuls of
baby carrots in the food processor) 1 tsp vanilla extract 1/4 cup honey * 1 egg
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white and
baby portobello) 1 1/2 cups frozen pearl onions 1 cup
baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary,
chopped 1/4 teaspoon fresh oregano,
chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
My
carrots yielded about 1.5 cups once roasted and roughly
chopped, in case you'd like to convert the recipe to
baby carrots, sweet potato, or winter squash.
There's a whole cup of
baby spinach leaves in this frozen treat, and, a half of a cup of
chopped carrots, and two tablespoons of chia seeds!
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely
chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh
baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and
chopped 1/2 lemon, juice
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound
baby new potatoes 1/2 pound
carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely
chopped) 1/2 bunch fresh mint (finely
chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)
For the
carrots, I don't have a grater so I simply used some
baby carrots and
chopped them super fine, then tossed them into the blender.
This one does not
chop up the frozen strawberries and frozen bananas - nor
baby carrots.
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1
carrot sliced very thin 2
baby bok choy, whites
chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
3 bundles flat rice noodles (around 14 ounces) 2 tablespoons toasted sesame oil, plus more for the noodles 1 ounce whole
baby corn, cut into pieces or 1 cup corn kernels (canned or frozen) 2 medium
carrots, thinly sliced 1 medium red onion, halved and thinly sliced 3/4 cup green beans,
chopped 1 cup broccoli, broken into small florets 3 cloves garlic, finely chopped Chopped peanuts and cilantro, to garnish (op
chopped 1 cup broccoli, broken into small florets 3 cloves garlic, finely
chopped Chopped peanuts and cilantro, to garnish (op
chopped Chopped peanuts and cilantro, to garnish (op
Chopped peanuts and cilantro, to garnish (optional)
Once melted, add one
chopped medium yellow onion, 4 minced garlic cloves, 3 large peeled and
chopped carrots, and 8 - 10 thinly sliced
baby bella mushrooms.
1 c of diced
carrots 1 c of
chopped onion 1 c of
chopped celery 1/4 c of olive oil 4 oz of pancetta (to make this vegetarian, omit this ingredient) 8 c of chicken stock 3 tbl of Italian Parsley 1 tsp of fresh Rosemary 2 tbl of chicken Better than Bouillon 2 c frozen lima beans 2 c of peas 1 c of
baby spinach 2 — 16oz cans of drained and rinsed chickpeas Salt — 1 tsp 1 tsp ground black pepper
3/4 cup brown rice, cooked based on package instructions 2 - 3 garlic cloves, finely
chopped Small chunk of ginger, peeled and finely
chopped 1 small yellow onion,
chopped to your preference 1 head of broccoli, stems removed 2 - 3
carrots, sliced 1
baby bok choy, ends cut off and leaves separated 1/4 cup toasted sesame oil 1/4 cup tamari (or soy sauce)
4 cloves garlic 1 pound mushrooms (e.g., crimini or
baby portobellos),
chopped 1 5 - ounce can of water chestnuts, drained and
chopped 1 cup
chopped walnuts 2 tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2 tablespoons brown sugar 1
carrot, shredded 3 green onions, sliced at an angle 1 tablespoon toasted sesame seeds 12 cold iceberg lettuce leaves
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
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely
chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of
chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely
chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups
carrots or
baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil,
chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
3 red chillies (see tip below) 3 tbsp oil (cold - pressed rapeseed oil or light olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3
carrots,
chopped into bite - size pieces2 celery sticks,
chopped into small bite - size pieces2 garlic cloves, finely
chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or
baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.
1/2 head green cabbage, cut thinly in shreds or
chopped finely 2 small
carrots or a handful of
baby carrots, shredded or
chopped in a food processor 2 scallions or 1 to 2 Tblsp onion,
chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start small)
Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below) 3 tbsp oil (cold - pressed rapeseed oil or light olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3
carrots,
chopped into bite - size pieces2 celery sticks,
chopped into small bite - size pieces2 garlic cloves, finely
chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or
baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.
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
Put hot drained vegetables in a large bowl and use a stick blender to
chop and blend the onions
carrots and squash until they are the consistency of coarse
baby food (in fact, if you have a
baby, take some out at this point and reserve for
baby).
ingredients ROASTED VEGETABLES: 1 24 - ounce bag
baby medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large
carrots (peeled, cut into 1 - inch pieces on a bias) 4 cloves garlic (skin - on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only,
chopped) Kosher salt and freshly ground black pepper (to taste)
1 clove of garlic, minced 1 - inch piece of ginger, minced 1
carrots, peeled and thinly sliced 1 small head of cauliflower,
chopped into bite - sized pieces 2 hand fulls of green beans, trimmed and
chopped 1 red pepper,
chopped 1 jalapeno pepper, de-seeded &
chopped (I left a few seeds in for a bit of heat) 2 pieces of
baby bok choy, thinly sliced
Step 5: Pulse and / or puree, adding reserved cooking water from the
carrots and apple, until the mixture is the desired consistency, for smaller
babies or
chop as needed for the older / toddler
baby.
2 pounds stew meat salt and pepper 2 tablespoons canola oil 1 onion, diced 2 cloves of garlic, minced 1 (6 ounce) can tomato paste 4 cups beef broth 2/3 cup red wine 1 tablespoon Worcestershire sauce 1 pound potatoes, cut into chunks 1 pound
baby carrots 2 - 3 stalks of celery,
chopped frozen peas, thawed and barely cooked (optional)
Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue
Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic Roasted
Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian
Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa Sliced Chicken Salad with Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and Roasted Pepper Salad with Lemon Zest Vinaigrette
3 handfuls mixed
baby leaf salad (rinsed) 2 small leaves green kale (
chopped) 1 cup brown rice (cooked and mixed with olive oil and
chopped parsley) 1/2 fennel (sliced) 1/2 cucumber (
chopped) 4 small plum tomatoes (sliced) 2 avocados (
chopped) 2
carrots (sliced) 1 pomegranate (seeds) 1/2 bag trail mix (seeds, nuts and dried fruit)
4 small chicken breasts, skin removed 2 cups chicken stock 2 tablespoons dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables of choice (
carrots, cauliflower, leeks, cabbage, asparagus,
baby corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons
chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray
2 dozen cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c
chopped broad flat green beans blanched 2 - 3 mins 1 c sliced
baby carrots blanched for 2 - 3 mins 2 lg sage leaves
chopped 1 4 - 6 ″ stem rosemary, needles removed and
chopped finely 10 chives
chopped 10 basil leaves
chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly
Soup: 2 tablespoons oil (butter / ghee) 1 onion, diced 3 - 4 cloves garlic, minced 4 cups stock (chicken, beef or vegetable) 28 oz can fire roasted crushed tomatoes 2 large
carrots, peeled and diced 2 - 3 stalks celery, sliced 1 medium potato, diced (or cauliflower for paleo) 1 cup (approx)
chopped green beans 1 portabello mushroom, diced 1 large zucchini, diced 1 red or green pepper, sliced Fresh
baby spinach — couple handfuls 1/2 teaspoon basil 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon marjoram Salt and pepper (to taste)
Water Chestnuts — 10 grams of carbohydrates per cup *
Baby Corn — 8 grams of carbohydrates per cup * Snow Peas — 5 grams of carbohydrates per cup *
Carrots --(raw,
chopped) 12 grams of carbohydrates per cup *
you can keep the tip for yourself... Print Bok Choy with Black Bean Sauce Author: Angela @ Canned-Time.com Recipe type: Veggies and Side Dishes Ingredients 1 head of fresh
Baby Bok Choy — roughly
chopped 1/2 cup shredded
carrots 1 cup rough
chopped celery 1/2 cup red cabbage sliced 1/4 cup sesame seeds (optional) 12 oz.
Then when afternoon comes and your toddler is screaming because they want to drink from the «blue cup» and your
baby is cluster feeding, you will not have to worry about measuring out the ingredients for dinner or
chopping the onion and
carrot.
Also, frozen,
baby - friendly veggies (peas,
chopped carrots) and no - bake fruits (watermelon, banana) are great to keep in the house for the days when time is an issue.
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
To make a simple
carrot puree for your
baby, slice or
chop a
carrot and either steam it — or boil it in a little water — until tender (this will probably take around 5 — 8 minutes... don't overcook the
carrots to the point where they become mushy or watery, as they will have lost much of their goodness).
Ingredients: 1 cup plain low - fat yogurt 4 teaspoons fresh lime juice 2 teaspoons curry powder teaspoon ground red pepper 1/2 teaspoon kosher salt 5 cups
chopped cooked turkey 1 cup
chopped red bell pepper 3 tablespoons fresh Thai basil (or regular basil) 1 cup shredded (matchstick)
carrots 6 cups mixed
baby salad greens
Ingredients: 1 medium yellow onion, diced 3 ribs celery, diced 2 medium
carrots, peeled and diced 4 cloves garlic, smashed, peeled and minced 1 TBSP grated fresh ginger 1 pound red lentils, sorted and rinsed 1 tsp turmeric 1 tsp coriander 2 quarts organic vegetable broth 1 bay leaf 1/2 (5 - ounce) box
baby spinach, roughly
chopped (about 2 cups,
chopped) Freshly... Read More»
In a mason jar, layer cooked organic millet,
baby kale,
carrots, water chestnuts,
chopped tamari almonds, and sesame seeds.
2 tablespoons olive oil 16 ounces of
baby portobello mushrooms (
chopped — approximately 4 cups) 1 large
carrot grated (approximately 1 cup) 1 large onion grated (approximated 1 cup) 2 cloves of garlic, crushed 2 tablespoons of tomato paste 1/2 cup of red wine 1/2 cup of chicken or veggie stock 1/2 cup of frozen peas 2 tablespoons of Worcestershire sauce (Vegan version available) 1/2 teaspoon of dried thyme (or fresh, but add a bit more) 1/2 teaspoon of dried rosemary (or fresh, but add a bit more) 1/2 teaspoon of salt 1/8 teaspoon of pepper
4 servings Ingredients 1 lb
Carrots, Sliced (or baby carrots if you don't want to chop) 1 Tbsp Butter 1/4 tsp salt 1/8 tsp pepper 1 Tbsp lemon juice -L
Carrots, Sliced (or
baby carrots if you don't want to chop) 1 Tbsp Butter 1/4 tsp salt 1/8 tsp pepper 1 Tbsp lemon juice -L
carrots if you don't want to
chop) 1 Tbsp Butter 1/4 tsp salt 1/8 tsp pepper 1 Tbsp lemon juice -LSB-...]
1 cup frozen or fresh corn 2
carrots, diced 3 green onions,
chopped 4 mushrooms, sliced 1 8 - ounce can
chopped pineapple, or fresh if available 2 cups
baby spinach 1 red chile, seeded and diced 1/2 cup
chopped cilantro 1 small head broccoli, diced 2 cups uncooked brown jasmine rice
Avocado Veggie Wrap Ingredients: 1/2 cup
chopped organic red cabbage 1/2 cup organic
baby arugula 1 cup shredded organic
carrots 1/2 avocado, diced 2 TBS organic Vegenaise 1 organic sprouted large whole grain tortilla Preparation: Spread vegenaise on tortilla, add veggies and wrap!
For the Quinoa Salad: 3 cups cooked quinoa 2 medium
carrots, shredded 2 cups shredded
baby spinach 1/2 cup
chopped walnuts 2 scallions, sliced 1/3 cup goldenberries -LSB-...]