Add a tablespoon of finely
chopped sweet red bell pepper (always cut peppers working from skin side to flesh so as not to have bitter peppers).
Will definitely make again and I think scallions instead of regular onion and
chopped sweet red bell pepper would be really good.
I substituted finely
chopped sweet red bell peppers instead of the spinach.
Not exact matches
10 ripe
sweet strawberries — divided 3 large heirloom tomatoes — roughly
chopped 1 small
bell pepper — seeded and roughly
chopped 1 medium cucumber — peeled and roughly
chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly
chopped about 1/4 small
red chili
pepper or more to taste — seeded, or 1/4 teaspoon
red pepper flakes dash of cayenne
pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced
sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne
pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small
red & / or green
bell pepper,
chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup
sweet red peppers, diced large (or one
red bell pepper) 2 cups cherry tomatoes (or
chopped tomatoes) 1 teaspoon salt Fresh black
pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
1 1/2 cups finely
chopped veggies of your choice (I used
sweet onion,
red onion,
red bell pepper, and zucchini)
• Olive oil 1 pound lean ground beef • Salt • Black
pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1
red onion, diced 2 small
red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large
sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon
chopped fresh cilantro 4 green onions,
chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
For the soup: 1 t oil of your choice 3 large cloves garlic,
chopped 1 onion,
chopped 1
red bell pepper,
chopped 850 g (~ 7 1/2 cups 1 inch cubes)
chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t smoked
sweet paprika freshly ground
pepper and additional salt to taste
5 tablespoons coconut oil 1
red bell pepper,
chopped 1/2
sweet onion,
chopped 4 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 cups cubed pineapple 2 large eggs, slightly beaten 1 1/2 tablespoons low - sodium soy sauce 4 green onions, sliced 1/2 cup cashews, some
chopped if desired
1 large grilled chicken breast, sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded carrot 1 jalapeño chile, seeded and diced 1/3 cup sliced
red onion 1/2 cup
chopped sweet bell pepper 1/2 cup
chopped celery 1/2 Hass avocado, cubed 1 plum tomato, seeded and sliced 1/4 cup crumbled colby cheese Coarse kosher salt Freshly ground black
pepper 1/2 cup Caesar salad dressing (or your favorite dressing)
6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus,
sweet red bell pepper,
sweet yellow
bell pepper, sliced scallions or
chopped purple onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip, if desired.
1 - 2 tablespoons olive oil 1 tablespoon
red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic,
chopped 1 large
sweet onion, sliced 1
red bell pepper,
chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely
chopped (optional) 8 ounces sliced mushrooms 1/4 cup
chopped fresh cilantro 1/4 cup
chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
1 1/2 pounds ground chuck 1/2 cup finely
chopped red onion 1/2 cup finely
chopped red or green
sweet bell pepper 1/2 cup shredded Monterey Jack or Jalapeño Jack cheese 1/4 cup finely minced Jalapeño chiles 2 tablespoons Worcestershire sauce 1 teaspoon freshly ground black
pepper 1/2 teaspoon ground cumin Barbecue Burger Glaze (see below) Four Miami onion rolls, split
Sweet Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small
sweet onion,
chopped (1 cup) 1 medium green or
red bell pepper,
chopped (1 cup) 1 jalapeno chile
pepper, seeded and finely
chopped 8 large radishes, halved and thinly sliced (1 1/4 cups) Kernels cut from 2 ears fresh
sweet corn (1 1/2 cups) Fresh thyme sprigs Fine sea salt Freshly ground black
pepper
6 - 7 medium russet potatoes, scrubbed and cut into a 3/4» dice 1/2 medium
red onion,
chopped 1 medium yellow onion,
chopped 1 cup finely
chopped sweet bell peppers 5 cloves garlic, finely
chopped 1 Serrano
pepper, finely
chopped (remove seeds if you'd like to lower the heat) 3 Tablespoons olive oil 1 teaspoon dried thyme 1/2 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1 teaspoon cayenne
pepper 1 Tablespoon Sriracha 1 teaspoon salt 1 teaspoon black
pepper
Southwestern Corn and Potato Soup ---------------------- 1 cup finely
chopped onions 2 garlic cloves, minced 1 serrano, seeded and minced 1/4 tsp salt 3 cups Vegetable broth 2 tsp ground cumin 1 medium
sweet potato, diced (~ 2 cups) 1/2
red bell pepper, finely
chopped 3 cups fresh or frozen corn kernels salt lime wedges cilantro, finely
chopped
2 tablespoons ground cumin 2 teaspoons
sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black
pepper 3 tablespoons olive oil 1 large onion, diced 1 green
bell pepper, diced 1
red bell pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire roasted
chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
Ingredients: 2
red bell peppers 1 onion,
chopped 1 Tbsp butter or olive oil 1 lb (450 g)
sweet -LSB-...]
2 teaspoons extra-virgin olive oil 1 medium
red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise then sliced 1
red bell pepper, diced 1 1/4 cups chickpea (garbanzo bean) flour 1 tablespoon ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3 cups water, divided 1 tablespoon
chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon
chopped fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon
sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly ground black
pepper to taste
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely
chopped 1 large
red bell pepper, seeded and cut into 1 - inch long slices 2 serrano
peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic,
chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can
chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Pin It Ingredients: Soup 1 tbsp olive oil 1 large brown onion, peeled and
chopped 1 large
red bell pepper, deseeded and
chopped 1 large
sweet potato, peeled and
chopped 3 carrots, peeled and
chopped 1/2 cup
red lentils 5... Continue Reading →
1 tbsp olive oil 1 large brown onion, peeled and
chopped 1 large
red bell pepper, deseeded and
chopped 1 large
sweet potato, peeled and
chopped 3 carrots, peeled and
chopped 1/2 cup
red lentils 5 cups vegetable stock 1/4 tsp salt 1/2 tsp ground black
pepper 1/2 tsp salt
2 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 medium onion, diced 1 medium
red bell pepper, diced 1
sweet potato, peeled and
chopped into bite sized chunks 2 tablespoons
red curry paste 1 (14 ounce) can unsweetened coconut milk 4 cups vegetable broth 1 (13 ounce) package Ling Ling Asian Kitchen Potstickers 2 heaping cups fresh spinach Juice from one lime Fresh cilantro, for garnish
For this bowl I used 1 can chickpeas, 1 can
red kidney beans, 1 can
sweet corn, 1 can
chopped tomatoes, 1 zucchini and 1
bell pepper.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely
chopped 1 large
red bell pepper, seeded and cut into 1 - inch long slices 2 serrano
peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic,
chopped 1 1/2 teaspoons
sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can
chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
3 tbsp olive oil 2 tsp
sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp
red pepper flakes 2 bay leaves 2 tbsp finely
chopped rosemary 2 tbsp thyme leaves 3
red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black
pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed
Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup
red onion, finely
chopped 1 small
red bell pepper, seeded and
chopped Freshly ground black
pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh
chopped thyme or 1/2 tsp dry thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6
sweet basil leaves, cut in a chiffonade
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely
chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground
pepper 8
red, yellow and / or orange
bell peppers, diced 1 large
sweet potato, diced 4 cups low - sodium vegetable broth 1 tablespoon finely
chopped marjoram For serving: (optional) Avocado (sliced or diced) Freshly
chopped cilantro Seeded crackers of your choice
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion,
chopped 1 medium green or
red bell pepper,
chopped 2 carrots,
chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely
chopped 6 cups water 2 large
sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne
pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce
4 (5 - ounce)
red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black
pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely
chopped sweet bell pepper 1/2 cup finely
chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne
pepper 1 teaspoon hot
pepper sauce such as Walkerswood Jamaican Scotch Bonnet
Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
PREP TIME: 15 minutes COOK TIME: 1 hour 3 minutes TOTAL TIME: 1 hour 18 minutes SERVINGS: 6 1 lb
sweet italian sausage, casing removed and meat cut into 1» pieces 1 Tbsp olive oil 1 1/2 tsp olive oil 1/2 sm head (4 oz total) escarole,
chopped 2 zucchini (8 oz), thinly sliced 1
red bell pepper,
chopped 1 sm
red onion, thinly sliced 1/4 tsp salt 1/4 tsp ground black
pepper 7 lg eggs, at room temperature 1/2 c 2 % milk, at room temperature 1/4 c (1 oz) grated Parmesan cheese Alternate Substitute kale, broccoli rabe, or broccoli for the escarole.
1 lb ground grass - fed beef 2 cups cubed
sweet potato or quartered baby
reds 2 cups diced
red bell peppers 2 tbsp lard, bacon drippings, tallow or duck fat 1 medium yellow onion, diced 2 cloves garlic, minced 1 tsp ground cumin 1 tsp ground coriander sea salt and black
pepper to taste Optional: sliced green onions and
chopped cilantro for finishing
1 1/2 cups
chopped carrots 2 cups
chopped sweet bell peppers (a mixture of yellow,
red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic,
chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo,
chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
4
red beets, 1 - inch diced cubes 1 purple
bell pepper, cut into strips 2 japanese
sweet potatoes, 1 - inch diced cubes 1 tablespoon olive oil salt and
pepper to taste 1 bunch kale, rough
chop 3 carrots, peeled and grated into long strips
2 medium
sweet potatoes 1 tsp olive oil 1 tbsp finely
chopped onion 1/2 small green
bell pepper, finely diced pinch dried sage 4 fl oz (1/2 cup) low sodium or homemade vegetable stock 4 oz (1/2 cup) instant brown rice 2 oz (1/4 cup)
red grapes, quartered 2 tbsp grated Cheddar
A quick rough
chop of
sweet carrots, savory
red bell peppers, and spicy
sweet sliced onion — roasted until caramelized in the oven — and then whipped with fresh basil?
1 parsnip,
chopped 1
sweet potato,
chopped 2 whole cloves garlic 1
red bell pepper,
chopped 1
red onion,
chopped 2 cups vegetable stock 1/2 tbsp olive oil 1/2 butternut squash, cubed Sea salt and
pepper 1/4 cup dry lentils
can chickpeas, drained and rinsed 1 fennel, sliced into 1 / 4 - inch - thick slices 2 large carrots, peeled and
chopped 1 large
sweet potato, peeled and
chopped 1 yellow onion,
chopped 3 tablespoons fresh ginger,
chopped 4 garlic cloves, minced 1
red bell pepper,
chopped 2 cups broccoli florets 2 teaspoons ground coriander 2 teaspoons cumin seeds 2 teaspoons mustard seeds 1 teaspoon turmeric 1/4 teaspoon cayenne 1 teaspoon salt 1 tablespoon canola oil
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1
sweet onion, thinly sliced half moon 2 snall zucchini, diced 1
red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic,
chopped 1 - 14.5 ounce can diced fire roasted organic tomatoes 1/4 teaspoon sea salt and fresh cracked
pepper to taste Pinch of crushed
red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.
Ingredients: 1 lb lean
chopped turkey meat 1 garlic, minced 1/4 onion, minced 1 tbsp
chopped fresh cilantro or parsley 1 tsp garlic powder 1 tsp cumin powder salt to taste 3 large
sweet red bell peppers, washed 1 -LSB-...]
4
sweet potatoes, cut lengthwise 1 lb ground beef (grass - fed if possible) 1
red bell pepper, diced 1 Tablespoon Chili Powder 1 teaspoon ground Cumin 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon salt Additional salt and
pepper to taste fresh lettuce, shredded (optional) Avocado,
chopped (optional) Tomatoes,
chopped (optional) Salsa (optional) Cilantro (optional)
● 4 chicken breasts, ideally USDA organic & pasture - raised ● 2 large
sweet potatoes, peeled & diced ● 5 tablespoons avocado oil ● 2
bell peppers, sliced ● 1
red onion, sliced ● 1 head cauliflower ● 1 cup frozen fire roasted corn ● Juice of one fresh lime ● 1 jalapeno, seeds removed & diced ● 1/2 cup
chopped cilantro ● 2 avocados, sliced for topping ● No sugar added salsa, topping ● Dash of mustard seed powder ● Siete Foods grain - free tortilla chips
ingredients 1 clove garlic, minced 1/2 to 1 small jalapeno, seeded and finely
chopped 2 teaspoon
red curry paste sea salt, to taste Juice of one lime 1/2 tablespoon coconut oil 1 tablespoon coconut nectar, yacon syrup or 2 - 4 drops of plain or lemon stevia to taste 1 cup coconut milk (full - fat Native Forest, Nature's Value or Arroy - D) 1/2
red onion,
chopped 1
red bell pepper,
chopped 1
sweet potato, peeled Basil, cut into thin strips
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño
pepper, seeded and diced 2 - 3 cloves garlic,
chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis,
chopped 1 large
red or orange
bell pepper, seeded and diced 1 large
sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground
pepper to taste