~ 2 tablespoons olive oil ~ 1 large clove garlic, sliced ~ pinch red pepper flakes or more to taste ~ 1 teaspoon each turmeric and curry spice blend ~ 1 teaspoon salt ~ 1/4 cup peanut butter powder ~ 1/2 cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a vegetable peeler or spiralized ~ 1/2
cup bell peppers of choice (I used four mini sweet bell peppers)
Not exact matches
Take the list
of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces
of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red
bell peppers, one - fourth
of a small red onion, two
cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
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
6
cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2 red
bell peppers, roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili
pepper juice from 2 limes handfull
of fresh basil salt & black
pepper
Lay the vegetables in a single layer on a baking sheet (with the outsides
of the
bell peppers facing up, like upside - down
cups).
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large
bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black
pepper
2 tablespoons olive oil 1/2 large sweet onion, chopped 1/2 yellow
bell pepper, chopped 2 garlic cloves, chopped One 14 oz can
of black beans, rinsed and drained 2
cups prepared mild salsa 2
cups cooked brown rice 1 tbsp
of Cajun seasoning (depending on the kick you'd like less or more)
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3
cups yellow onion, finely diced 1 red
bell pepper, core and seeds removed, finely diced 1 yellow
bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2
cup Italian parsley, chopped 1/3
cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black
pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
One full
cup of chopped
bell peppers is only about 45 calories.
Filling: 2 red
bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground
pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4
cup heavy cream
1) 2 cans
of sweet corn (or 1 can
of sweet corn and 1 can
of creamy corn) 2) 2 onions, sliced thinly 3) 1 large red
bell pepper 4) 1
cup of milk cream 5) 1
cup of cream cheese 6) 4 eggs, beaten 7) Salt,
pepper and ground nutmeg to taste 8) 2 pre-made store - bought tart shells 9) 3 — 4 tablespoons
of sugar
1 pound dried black beans 8
cups water 2 Tbsp olive oil 6 slices
of good - quality bacon, chopped into 1 inch pieces 1 1/2
cups chopped onion 1 1/2
cups chopped green
bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2
cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt &
pepper to taste 1/2 tsp baking soda
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2
cups tomato juice 1/2
cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2
cup peeled, seeded, and chopped cucumber 1/4
cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño
pepper, minced (remove seeds for mild heat) 1
cup seeded, chopped red tomatoes 1
cup seeded, chopped yellow tomatoes (or yellow
bell pepper) Pinch sugar Salt and freshly ground black
pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
1 shallot, minced 3 stalks
of celery, thinly sliced 1 small head
of broccoli, de-stemmed and roughly chopped 1
bell pepper, de-seeded and roughly chopped a handful
of baby bok choy, thinly sliced 1
cup of frozen peas 1 14 oz can
of full fat coconut milk 1/2 14 oz can
of diced tomatoes 1 tsp each
of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp
of rice flour
1 1/2
cups finely chopped veggies
of your choice (I used sweet onion, red onion, red
bell pepper, and zucchini)
olive oil 1 shallot, diced 1 clove garlic, minced 1
cup shelled edamame 1
cup bell pepper, diced 1
cup zucchini (I used 1/2
of one large zucchini) 1/4
cup raw peanuts 1/4 tsp.
1
cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg
of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green
bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2
cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
1
cup vegan pesto 1 medium yellow onion 1
bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk
of broccoli 1/2
cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black
pepper olive oil cornmeal Pizza Dough
2 Tablespoons olive oil 3 cloves
of garlic, minced 1 medium onion, thinly sliced 2 green
bell peppers, medium diced pinch
of red
pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages
of store bought seitan, sliced) 1/2
of a 15 oz can
of diced tomatoes w. juice 1
cup water 1 beefless bouillon cube 1/4
cup agave syrup 1/2
cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch
of scallions, thinly sliced, approx. 3/4
cup
Add about 2 - 3 T
of hummus to each wrap, then about 1/3
cup shredded carrot, a few slices
of bell pepper, and a few slices avocado (plus any other veggies you like!).
• 8 slices toasted Ezekiel bread (if you want increase slight sweetness
of stuffing, try Ezekiel raisin bread) • 2
cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red)
bell pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea salt and
pepper to taste
• 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
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green
bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt &
pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4
cups of chicken stock 1 15 - oz canned tomatoes, diced 1
cup corn 1/2
cup cilantro, chopped 1 - 2 limes, juiced
1 pound ground turkey breast 1/4
cup panko bread crumbs 2 TBS milk 1 egg 1 tsp cilantro 1/2 tsp cumin 1/2 stalk celery 1/4 onion 1/4 red
bell pepper 1/4 jalepeno olive oil four slices
of your favorite cheese four buns
To build the bowls, start with one
cup cooked rice, then add 1/4
of the tofu and
bell pepper mixture.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red
bell pepper, diced 1/2 green
bell pepper, diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (if out
of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black
pepper, more to taste 1 can (about 2
cups) coconut milk 1
cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero
pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Start with 1
cup cooked rice, then add 1/4
of the tofu /
bell pepper mixture.
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
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red
bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black
pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4
cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4
cup milk
of choice (rice, soy, hemp) 1
cup dairy - free Swiss cheese substitute 1/2
cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
What's in it: 2 Tablespoons olive oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1
cup) 2 large carrots, finely chopped (about 1
cup) 1 stalk
of celery, finely chopped (about 1/2
cup) 1 red
bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2
cups) 1
cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red
pepper flakes (optional) 1/2
cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one
of those empty tomato cans to measure) Salt and
Pepper to taste
I used 1
cup of brocolli, 1/4
of a red onion, 1 red
bell pepper, 1 green
bell pepper, and 2 tomatoes.
1 head
of kale, washed, dried and torn into large pieces 1/2
cup fresh dill 1/4
cup nutritional yeast 2 Tbsp dill pickle juice (yep) 1
cup cashews 1/2 red
bell pepper 1 Tbsp Dijon mustard 1/2
cup water Sea salt to taste Cayenne (optional)
Ingredients: For the Salad: 4
cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth
of corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2
cups cherry tomatoes, chopped 1 avocado, diced 1 red
bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2
cup sour cream southwest spice rub, however much you want juice
of one lime 1 chipotle chile (diced) & a couple spoons
of adobo sauce a couple small spoons
of mustard
Worcestershire sauce 1 garlic clove, minced 1
cup fresh blueberries 1/2 tsp onion powder 1/4 tsp ground mustard 1/4 tsp ground all spice 2 tsp hot sauce salt to taste Toppings: 4 red
bell peppers smoky, crisp bacon 6 white tender hamburger buns 6 large thick slices
of brie cheese Preheat grill to 350 degrees and spray with nonstick.
hummus • 1/4 avocado, mashed • 1/4 medium red
bell pepper, sliced • 1/4
cup cucumber slices • 1
cup mixed greens Spread each slice
of bread with hummus and avocado.
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1
cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size
of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red
bell pepper Few sprigs fresh thyme Salt and
pepper Few tablespoons soft goat cheese, for serving
To assemble, spoon about 1/4
cup pork down center
of each lettuce leaf, top with 2 tablespoons avocado, 1 tablespoon
bell pepper, 2 teaspoons aioli and 1 or 2 sprigs cilantro.
Joint Relief Green Soup 3
cups beet greens 1
bell pepper, stem and seeds removed 1 - inch piece ginger root Juice
of 3 large lemons 1/2 avocado, pit and skin removed 2
cups water 1/2
cup fresh green peas 1/2
cup alfalfa sprouts
Stir in the onions, garlic, poblanos,
bell pepper, jalapeño, 1/4
cup of the chile powder and the cumin and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.
Pin It Ingredients: The salad: 2
cups cooked quinoa (here is a video tutorial for how to cook quinoa) 1 green
bell pepper, cut into strips 1 handful
of roasted hazelnuts 1/2
cup pomegranate seeds 1 handful
of fresh cilantro... Continue Reading →
Marinade (adapted from The Raw 50) 1
cup olive oil 2 tablespoons coconut oil 1 red
bell pepper — chopped juice
of 2 limes 2 tablespoons grated ginger 2 teaspoons minced garlic salt — to taste 1
cup fresh cilantro
2
cups Wild Blueberries fresh or frozen (thawed) 1/2 medium onion (red or white), diced small 1 jalapeño
pepper, seeded and minced (add more to taste) 1 medium red
bell pepper, diced small 3 tablespoons chopped parsley or cilantro 1/4
cup lime or lemon juice 1 teaspoon salt pinch
of cinnamon
3 - 4 small eggplants — sliced lengthwise, 1 / 4 - inch thickness 2 - 3
bell peppers — seeded and sliced lengthwise 1 - 2 onions — sliced lengthwise about 7 small tomatoes or 2
cups cherry tomatoes coconut oil or other vegetable oil sea salt and freshly ground
pepper — to taste 3 - 4 cloves garlic — minced good amount
of fresh herbs — parsley, dill, basil, mint
1 lb Shrimp Deveined 1 lb scallops 4 tbsp Rockys Lime hot sauce 10 Limes 1
cup concentrated lime juice 1 bunch cilantro 4 tbsp finely chopped Serrano
peppers 2 tbsp finely chopped Jalepeno
peppers 1 tbsp Habanero
pepper (Optional) 1 Red
bell pepper finely chopped 1 Yellow
bell pepper finely chopped 1/2 large Bermuda finely chopped 8 cloves garlic (separate 6 cloves and 2 cloves) crushed and finely choped 2 tsp kosher salt or to taste 1/2
cup of...
1
cup quinoa (I prefer red, but any type will do) 1.5
cups vegetable broth 1/4
cup fresh lemon juice 1/4
cup extra-virgin olive oil 1
cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4
cup chopped kalamata olives 1 red
bell pepper, roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black
pepper to taste 2 tablespoons fat - free feta cheese
1
cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple onion, diced 1 green
bell pepper, stemmed, seeded and diced 1 red
bell pepper, stemmed, seeded and diced 2 ripe mangos, peeled and diced Juice
of 3 oranges 1/2
cup pineapple juice Juice
of 4 limes 1/4
cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black
pepper to taste
I followed this recipe pretty closely (only had 1 red
bell pepper so I added cherry tomatoes and celery to make up the rest
of the 2
cups; didn't have jalapeno so I used a little chipotle in adobo sauce - which I thought was great).
1 tsp neutral oil (olive oil or refined coconut oil) 1 package
of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4
cup of a yellow onion, diced 2 - 3 cloves
of garlic, minced 1 small zucchini, cubed or 1/3
of a medium zucchini 1 small
bell pepper or 1/2
of a large, diced 1
cup of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp
of turmeric powder 1/3 tsp
of smoked paprika 1/4 tsp chili powder 1 tbl
of water
Nacho Cheeze 1
cup of cashews, soaked for at least 4 hours 1 small
bell pepper (red or orange) 1/4
cup of nutritional yeast 1/2 tsp each
of garlic powder, chili powder, dried cumin, dried coriander and paprika salt &
pepper to taste Put all
of the ingredients in a blender and blend it up until creamy.
* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2
cups peeled, matchstick sized pieces
of ginger * 1 pound boneless chicken (your choice
of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced into wedges * 1 red
bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices