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
Not exact matches
1 bag fresh cranberries (remove the soft ones, wash and coarsely chop remainder in food processor) 4 green onions, chopped (about a 1/2 cup) 2 small jalapeño peppers (or 1 large),
seeded and chopped (about 2 tablespoons) 1/2 cup sugar 1/4 cup fresh
cilantro, minced 2 tablespoons fresh ginger, finely chopped or grated 2 tablespoons fresh lemon juice 8 ounces of non-dairy cream cheese (try Tofutti) Vegan
crackers
WEEKEND Breakfast: Oatmeal with 237 ml of rice milk, peaches, walnuts, with stevia and cinnamon sprinkled on top Morning tea: Optimal Cleanse shake Lunch: Turkey wrap — brown rice tortilla, hummus, arugula, 113 g of ground turkey and avocado slices Afternoon tea: Dark chocolate Optimal Protein Bar or rice
crackers with home - made garlic and olive hummus Dinner: Grilled halibut with fresh - squeezed pink grapefruit juice, garlic,
cilantro, grape
seed oil and vegetable stir - fry