Not exact matches
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 1/2
cups frozen, shelled edamame 1
cup canned garbanzo beans, drained and rinsed 2
cups baby tomatoes, chopped 1
cup diced red onion1
cup canned black beans, drained and rinsed 4 tablespoons fresh
dill, chopped 4 tablespoons fresh flat leaf parsley, chopped 1/4
cup lemon juice 1/2
cup olive oil 1 tablespoon honey 1/2 teaspoon freshly minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper
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)
2 La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Large Size 1/4
cup plain hummus 4 slices deli - sliced roasted turkey breast 1
cup mixed
baby greens 4 slices vine - ripened tomato, seeds removed 2
dill pickle spears salt and pepper to taste
dry ingredients 16 oz of mushrooms (I used
baby bellas) 1/2
cup of gluten - free bread crumbs ** (see note) 1/2
cup of brown rice flour 1 tbsp of nutritional yeast 1/4 tsp each of dried garlic, oregano,
dill & paprika
3/4
cup fat free Greek yogurt 1/4
cup lowfat buttermilk 1 teaspoon white or apple cider vinegar 1 teaspoon dried
dill 2 tablesppons fresh flatleaf parsley 1/4 teaspoon dried garlic 1 teaspoon dried onion flakes 1 bag
baby carrots
WEEKDAY Breakfast: 3/4
cup fruit free muesli with 1/4
cup low fat Greek yoghurt, 4 strawberries and 125 ml skim milk Morning tea: Banana and regular skim latte Lunch: Beef salad with roasted beetroot, sweet potato, capsicum, beans,
baby spinach and avocado, plus carrot, celery, apple, ginger and kale juice Afternoon tea: Mixed nuts with a piece of fruit Dinner: Grilled salmon with 3/4
cup of
dill risotto served with steamed broccoli, carrot and green bean, plus 1 large square of dark chocolate
haddock fillets 2
cups radicchio 2
cups baby kale 2 fennel bulbs, trimmed and sliced 2 oranges, peeled and sectioned 1 TBSP lemon juice 2 TBSP walnut oil 1 tsp
dill Wright salt, to taste 1/4
cup chopped walnuts Instructions: Preheat oven to 400 °F.
2 filets of salmon (1/2 pound each) 2 heads of boston lettuce or 1 box of mixed
baby greens 4 radishes 1/2 pint of cherry tomatoes 1
cup of Castelvatrano or Cerignola olives 1 bunch of asparagus 1 head of corn 3 eggs 1 box of small sweet peppers Olive oil Sea salt Grapeseed oil / Butter 1/2
cup of soy - free veganaise 1/2 red onion, minced 1 bunch of
dill, chopped 1 tablespoon of dijon mustard Juice of 1/2 lemon 3 medium - sized celery stalks, minced
Glorious Green Dressing 2 cloves garlic 2 Tbsp maple syrup 2 Tbsp apple cider vinegar 2 Tbsp organic lemon juice 1
cup baby spinach 1 tsp onion powder 1/4
cup fresh
dill 1/4
cup fresh Italian parsley 1/2
cup olive oil 1/2 tsp sea salt In a blender, blend all ingredients until smooth.