Started the day at 6 a.m. with a 45 minute work out and I've been on the move ever since, including preparing 2 quarts of sauerkraut to ferment and
chopping enough veggies for salad for the next few days.
Not exact matches
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or
chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil -
enough for cooking
veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu
chopped Left over grains (optional)
Ingredients - Roasted
Veggies - 1 onion, sliced or roughly
chopped - Thinly sliced fennel - cherry tomatoes - 1 cubed sweet potato - 1 - 2 cubed zucchini - Chopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper t
chopped - Thinly sliced fennel - cherry tomatoes - 1 cubed sweet potato - 1 - 2 cubed zucchini -
Chopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper t
Chopped kale (
enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper to taste
When both
veggies are cool
enough to handle,
chop them up into small dices.
1 head cauliflower 2 sweet potatoes (yams, regular potatoes of any variety or carrots may be substituted) 4 - 5 tbsp Ancient Organics Ghee (
enough to coat
veggies) handful of fresh herbs (ie parsley, thyme, basil, oregano),
chopped sea salt, to taste fresh ground black pepper, to taste
A few grinds of fresh black pepper 1/4 teaspoon cayenne 1 tablespoon red wine vinegar 1/4 cup extra virgin olive oil (or just a few glugs) Juice of 1 lemon juice 3 cups tomato juice, low sodium (I generally add just
enough to cover the tomatoes and
veggies) A few sprigs of fresh thyme and some
chopped parsley A splash of EVOO, sherry vinegar and freshly
chopped herbs (I like to use fresh basil and chives) when serving... while this is optional, I think the sherry vinegar makes this soup extra special!
Yeah, I would cut back on the amount of
veggies a bit (just so you have
enough sauce) and add
chopped raw chicken to the slow cooker.
4 cups large
chopped veggies (like peppers, zucchini, and mushrooms) Keep pieces large
enough they will stay on the skewer, about 2 inches squares
I keep one of these crinkle cutters for each kid in my kitchen — they aren't sharp
enough to do damage to fingers and are perfect for letting kids
chop veggies for me for recipes.
This egg salad recipe is better for you in that it packs in five
chopped veggies and flavorful greens alongside just
enough mayonnaise to make it creamy and appetizing, but not heavy.