Sentences with phrase «cup baby spinach»

2 cups plain or vanilla nondairy milk 2 cups frozen ripe or overripe banana slices 3/4 — 1 loosely packed cup baby spinach leaves (optional; see note) 3 — 4 tbsp almond butter (see note) 3 — 3 1/2 tbsp Vega Choc - a-lot Protein Smoothie powder (see note) 3 tbsp unsweetened shredded coconut (optional) 2 tbsp cocoa powder

9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2 cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup small pasta (I used Gemelli) salt, to taste 2 cups baby spinach handful of fresh basil, chopped freshly grated parmesan cheese (optional)

2 liters Chicken Broth 4 packed cups Baby Spinach 1 cup uncooked Pastina 1 lb Ground Beef 1/4 cup Bread Crumbs 1/4 cup Romano Cheese (or Parmesan Cheese) 1 Egg 1 teaspoon Minced Garlic 1 tablespoon Parsley 2 tablespoons Milk (or Cream) Salt to taste Black Pepper to taste

6 eggsHandful fresh parsley, chopped Salt and freshly ground pepper, to taste2 / 3 cup grated cheddar cheese1 / 3 cup olive oil1 small onion, finely chopped 1/2 red pepper, diced1 Yukon gold potato, blanched and cut in small cubes2 cups baby spinach In a large bowl, whisk together the eggs, parsley, and salt and pepper.

Chocolate Avocado Smoothie 1.5 tsp cacao powder 1 tsp maple syrup or rice malt syrup 1/2 sliced avocado 1 tbsp lactose free yoghurt 1 cup baby spinach Disclaimer: all serving thresholds are based on single -LSB-...]

2 flank steaks — about 1/3 - 1/2 lb each Salt and pepper 2 cups baby spinach fresh basil 2 vine - ripened tomatoes 1 avocado

Add 1/4 cup baby spinach leaves, then place 1 piece of gouda on top, and place the remaining slice of bread on top (spinach pesto side down, butter side up).

1 1/2 to 2 cups Almond Milk 1 Orange (Peel removed and chopped into pieces) 1/2 to 3/4 cup of Pineapple - Chopped (I used frozen) 2 Tbsp Chia Seeds 3 Tbsp Hemp Seeds 3/4 cup Zucchini - Chopped 1/2 cup Cashews - soaked for a few hours 1 scoop Vanilla Fermented Vegan Protein Powder 1 scoop Wheatgrass Powder (I like Amazing Grass) 1 to 2 cups Baby Spinach Handful of Ice Blend and enjoy!

3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut oil sea salt and freshly ground black pepper 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4 cups baby spinach

fresh cilantro, chopped 1 cup brown lentils (I used canned, rinsed) 1.5 cups baby spinach 1⁄4 Tsp.

2 cups baby spinach 1 banana, peeled, chopped, and frozen (frozen bananas make for creamier smoothies!)

Ingredients 1 can chickpeas, rinsed and drained 3 cloves garlic, minced juice of one lemon 1 1/2 tbsp tahini 1/4 tsp cumin 1/4 tsp chili powder salt and pepper 3 cups baby spinach

11/2 pounds chicken tenders, cut crosswise into 1 inch pieces 4 tablespoons Tessemae's Balsamic Dressing coarse salt and fresh ground pepper 1 1/2 pounds purple potatoes, diced 1 cup Tessemae's Creamy Ranch Dressing 4 Persian cucumbers, sliced 6 radishes, thinly sliced 6 cups baby spinach 8 slices cooked bacon, crumbled

Cooking oil spray 2 slices sprouted whole - grain bread (like Ezekiel 4:9) 2 slices (1.5 ounces) low - fat cheddar cheese 1/2 tomato, sliced 1/2 cup baby spinach

* 2 - 3 cups baby spinach * 1 crunchy apple, preferably a Honeycrisp or Fuji, thinly sliced * 1/4 cup raw cashews * 10 - 12 very thin slices of prosciutto (I used homemade duck prosciutto) * 1 small shallot, minced * 2 tablespoons olive oil * 1 tablespoon rice vinegar * 2 teaspoons pure maple syrup * sea salt and fresh ground black pepper - to taste

3 1/2 cups vegetable broth 2 cups diced butternut squash (1 - 1 1/2 inch cubes) olive oil spray 1 shallot, diced 2 cups mushrooms, diced 2 garlic cloves, minced 1 cup arborio rice 1/2 cup white wine Sea salt / ground pepper 2 cups baby spinach, washed 1/2 cup nutritional yeast flakes

While that baked, I tossed my spinach salad — 1 cup baby spinach, 1 teaspoon olive oil, cracked pepper, sea salt and crushed red pepper.

shrimp, 2 cups baby spinach and 1 tsp.

3/4 cups watercress 1/3 cup organic tahini 1/4 cup freshly squeezed organic lemon juice 2 green onions, (spring onions) coarsley chopped 1 tablespoon miso 1 tablespoon pure water 1 garlic clove 4 cups baby spinach 4 cups organic arugula (rocket) 1 cup organic watercress 1 cup thinly sliced red cabbage 1 cup thinly sliced green cabbage 1 small organic cucumber, cut into 1 / 2 - inch cubes 2 organic carrots, peeled and shredded 1 organic beet, peeled and shredded

FOR THE BURGERS 1 pound ground chicken 1 egg, slightly beaten 1 cup baby spinach, chopped 1/4 cup sundried tomatoes, chopped 1/4 cup kalamata olives, chopped 1/2 cup feta cheese, crumbled 1/2 teaspoon dried parsley (or 1 -2 tablespoons fresh) 1/2 teaspoon dried oregano (or 1 tablespoon fresh) 1 teaspoon kosher salt A few cranks of freshly ground pepper

dried parsley 1/2 cup fresh green and red peppers 1 — 2 cups mushrooms, sliced 2 cups baby spinach leaves 10 — 12 leaves of fresh basil, chifonade 15 ounce can diced tomatoes, drained 1 — 2 cups marinara sauce 1/2 - 3/4 tsp.

shrimp (3 points), 1 ounce part - skim mozzarella (2 points), 8 ounces of spaghetti squash (0 points), 3/4 cup tomato sauce (0 points) and 1 cup baby spinach (0 points).

8 cups baby spinach 2 cups walnuts, toasted and chopped 1/2 medium yellow onion, cut to thick rings and grilled 1 pint grape tomatoes, halved 8 fl. oz.

diced butternut squash — about 1/2 inch dice 4 cups beef stock 1 can coconut milk 3 tablespoons fish sauce 4 - 5 button mushrooms, sliced 2 - 3 cups baby spinach leaves 3/4 lb flat iron steak, thinly sliced (* see note below) 1 large lime — juiced

Ingredients 1/2 cup quinoa 1 tbsp olive oil salt and pepper 4 cups baby spinach and arugula mix 1 pomegranate, seeds removed 1/4 cup roasted sunflower seeds

7 cups baby spinach (more or less), preferably organic 1 cup fresh parsley, coarsely chopped 1/4 cup shredded red cabbage - optional 1/2 cup hazelnuts, toasted in a 350 °F oven for appox.

1 teaspoon olive oil 2 small garlic cloves, minced (about 1/2 tablespoon) 3 cups baby spinach leaves 6 eggs 2 tablespoons milk 4 ounces of Cabot Vermont Sharp Cheddar, shredded (about 1 cup)

For the sauce: — 2 tablespoons olive oil — 1 tablespoon butter (it's OK, I swear)-- 2 large cloves of garlic, minced — 3 cups baby spinach — 1/4 cup chopped toasted pecans — 1/4 cup pomegranate seeds

penne or gemelli pasta (I used whole wheat) 2 cups baby spinach, chopped 12 oz.

Kiwi Crush Smoothie 2 small sliced kiwi fruit 1 cup lactose free milk 1 cup ice cubes 1 cup baby spinach 1 tbsp shredded -LSB-...]

Cleansing Green Smoothie 2 cups baby spinach 1/2 cup sliced cucumber 1 frozen banana, sliced 1 cup almond milk 1 tbsp wheatgrass -LSB-...]

or 1 cup baby spinach 5 coconut water ice cubes 1 teaspoon superelixir alkalizing greens.

6 cups baby spinach or mixed salad greens 1 red onion, thinly sliced 1/2 pint cherry tomatoes, sliced in half 1 big, ripe avocado, diced 1/2 cup julienned carrot Freshly ground black pepper to taste

Caramelized Pears (see recipe below) 1/4 cup store bought pesto 3 cups baby spinach 1 cup grated blue marble cheese by Sincerely Brigitte

freshly ground black pepper 1 cup orzo pasta (I use whole wheat orzo) 1/4 cup thinly sliced red onion 3/4 cup crumbled feta cheese (I use Valbreso French feta for a milder flavor, if using Greek feta I would reduce to 1/2 cup) 2/3 cup dried cherries 4 cups baby spinach

2 portabello mushrooms, cleaned, stems removed olive oil 2 shallots, diced 3 cloves garlic, minced 3 cups baby spinach 1/4 cup chopped sundried tomatoes salt and pepper ricotta salata cheese (or another crumbly cheese, like feta, cotjio, or even goat... mmmm...)

2 small whole - wheat tortillas 2 tablespoons tomato sauce 1 teaspoon olive oil 3 chicken breakfast sausages 4 cups baby spinach 1/2 cup cherry tomatoes, roughly chopped 2 eggs 2 tablespoons grated low - fat cheddar cheese Fresh chopped parsley for garnish

I had two breakfast tacos: 2 corn tortillas, 1/2 cup egg whites, 1/2 ounce chopped pepperoni, 1/2 cup of canned kidney beans, 1 cup baby spinach and 3/4 oz of cheese.

Chicken and Spinach Yogurt Pesto Pasta Ingredients 4 cloves garlic, coarsely chopped 1 1/2 cups baby spinach leaves 3/4 cup tightly packed fresh basil leaves 1/2 cup toasted walnuts * 1 Tbsp fresh lemon juice 1/2 tsp lemon zest 1/2 cup extra-virgin olive oil 1/2 cup freshly - grated Parmesan cheese 1/2 cup plain Stonyfield Greek yogurt Salt and pepper to taste 1 large or 2 small chicken breasts, cut into bite size pieces 13.25 ounces whole wheat pasta

3/4 cup minced onion 1 cup minced celery 1/4 cup filtered or spring water, plus more as needed 1/2 teaspoon extra-virgin olive oil (optional) 1 teaspoon reduced - sodium tamari or 1/4 teaspoon sea salt 1 tablespoon plus 1 teaspoon Italian seasoning 16 ounces seitan, drained 2/3 cup rolled oats 1 cup carrots, grated 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 5 tablespoons tomato paste 3 tablespoons toasted wheat germ 1 cup baby spinach, finely chopped

3/4 cup chickpea flour 1 small onion, finely chopped 1 clove garlic, pressed or minced 1/2 tsp ginger, grated 1/4 cup tomato, finely chopped 1/4 tsp turmeric 1/4 tsp black salt 1/4 tsp Aleppo chili flakes 1/2 cup water, or just enough to create a pancake - like batter consistency 1 cup baby spinach or broccoli stems, finely chopped

sweet potato vermicelli noodles) * 2 tablespoons organic coconut oil (or olive oil) * 2 tablespoons toasted sesame oil, divided * 1 medium onion, peeled and sliced thin * 2 cloves garlic, peeled and minced * 2 cups baby spinach * 3 carrots, peeled and julienned * 3 scallions (green parts only), sliced * 5 mushrooms, trimmed and sliced (I used organic button mushrooms) * 1/2 medium zucchini, peeled and julienned * 1/2 package (4 oz.)

Ingredients 2 sweet potatoes, scrubbed Home made tomato sauce 1 package medium - firm tofu, drained zest and juice of one lemon 4 tbsp nutritional yeast 1 tsp salt 1 tsp chili flakes 2 cups baby spinach

1 tablespoon psyllium husk powder 1 cup sifted sprouted mung bean flour (see below), plus more for rolling out pasta 1/3 cup tapioca flour 1/4 teaspoon salt, plus more for salting water 2 tablespoons coconut oil — 1 tablespoon melted, divided 3 - 4 cups baby spinach leaves 2 cups fresh or frozen peas splash of canned coconut milk — optional freshly ground black pepper grated Parmesan — optional

1/2 cup de-stemmed kale leaves 1/2 cup baby spinach 1/2 pear 1 teaspoon minced ginger 1 baby cucumber 1 1/2 cups coconut water 1 teaspoon coconut or MCT oil

* 4 cups baby spinach (more or less), preferably organic * 1 blood orange, supremed, and then cut into smaller pieces * 1/2 cup dry - roasted, shelled pistachios (mine were salted, but unsalted is preferable) * about 15 fresh violet blossoms

1/2 cup raw cashews (65g) 1/8 cup nutritional yeast (10g) 1 tsp fine sea salt 1 tsp apple cider vinegar freshly ground nutmeg, to taste 2 cups + 1/3 cup hot water 6 ounces whole wheat pasta (170g)-- see notes 2 cups baby spinach (70g) freshly ground black pepper, to taste