Sentences with phrase «cup broccoli»

● 1/2 (packed) cup broccoli sprouts ● 1 cup frozen cherries ● 2 - 3 tbsp.

1/2 cup broccoli slaw (available in many grocery stores in the produce section where you would find bagged lettuce)

Calories: 31 per cup Broccoli is amazingly low in calories, but it always makes our list of the top superfoods for a reason.

Adding more than one moderate - high FODMAP ingredient (e.g., having a meal of 1⁄4 cups of lentils + 1⁄2 cup broccoli + 1⁄4 cup buckwheat) might tip you over your FODMAP load, despite all food servings individually being low FODMAP.

Brisk Broccoli Soup Ingredients 1 cup broccoli florettes 1 clove of garlic 1/2 cup chicken stock 1/3 cup cream (milk or non-fat yogurt) salt and pepper to taste Instructions Add broccoli, garlic and chicken stock to the Tall Cup.

1 tbsp vegetable oil 2 cloves garlic, chopped 1/2 lb ground chicken or turkey 1 tbsp sugar 1 tbsp soy sauce 1/2 tbsp fish sauce juice of one lime 1/2 red bell pepper, chopped 1 cup broccoli handful of fresh basil leaves handful of bean sprouts

Ingredients: 300 g organic firm tofu (in honey — optional) medium zucchini 150 g sugar peas 2 cups broccoli small red onion 1 cup mushrooms 2 tbs soy sauce pinch of chili coconut oil in spray...

Followed recipe pretty accurately, except we added more tomatoes, as well as around a half cup broccoli (we like our fruits and veggies).

1 1/2 cup Broccoli florets, blanched in boiling water for 2 minutes then cooled immediately with cold water

200g hokkien noodles 1 clove garlic, crushed 1/4 red onion diced 50g scallops 4 raw prawns cut into halves, shelled and de-veined 50g calamari, cut into rings 1 cup broccoli Spray olive oil Sauce

2 - 3 cups chopped purple cabbage 1 — 2 heads romaine lettuce 1/2 cup carrots, peeled and grated 1/2 cup broccoli stem, peeled and grated 4 green onions, thinly sliced 1/2 cup chopped fresh cilantro 1 - 2 cups cooked diced chicken breast

4 cups broccoli florets + stems 2 large carrots, match - sticked salt / pepper to taste 8 ounces grated cheddar cheese, we use cabot extra sharp cus it clear states that it's lactose free

● 1/2 (packed) cup broccoli sprouts ● 1/2 cup cucumber (skin on) ● Juice from 1/2 lemon ● 1 orange, peeled ● 1/4 avocado, peeled ● 10 shakes turmeric powder ● 1/8 tsp.

2 slices light rye bread 3 TBSP 1000 Island Dressing 1/2 cup Broccoli slaw 2 slices swiss cheese 3 slices corned beef Spread 1000 Island Dressing on both pieces of rye bread.

1 cup freekeh 1 onion, chopped 1 clove garlic, finely minced 1 1/2 cups broccoli florets, roasted 1 cup cooked chickpeas 1/2 cup pomegranate arils 1/4 cup chopped nuts (I used pistachios and walnuts) 2 tablespoons fresh parsley, chopped 2 tablespoons extra virgin olive oil salt & pepper, to taste

1 package of gluten - free penne 1/2 cup uncooked sprouted lentils OR 1 cup sprouted lentils, rinsed and drained 1 can diced tomatoes, organic in BPA - free can 2 medium onions, diced 2 carrots, peeled and diced 1 stalk of celery, diced large handful of organic baby spinach 2 cups broccoli 1 - 2 tablespoons Bobby's All Purpose Seasoning pinch of fine sea salt and pepper to taste grape seed oil for cooking

Ingredients: 2 cups diced chicken breasts or thighs, raw (skinless / boneless is best for this recipe) 2 cups broccoli florets 1 cup raw cashews (not the roasted kind!)

Broccoli Tots Ingredients 1 1/2 -2 cups broccoli, chopped 1/4 cup scallions, chopped 1 Tbsp Sriracha, or your favorite hot sauce 1/2 -1 tsp.

YOU»LL NEED: 1 Tbsp finely grated carrot; 1/4 tsp finely grated ginger; 2 tsp rice wine vinegar; 1/2 tsp honey; 1/2 tsp soy sauce; 1/8 tsp toasted sesame oil; 1 Tbsp canola oil; 1/2 cup purple cabbage; 3/4 cup cooked soba noodles or whole - wheat spaghetti (from 1 oz dry); 1/2 cup broccoli florets; 1/4 cup shredded carrots.

1 Tbsp olive oil 1 small yellow onion 3 - 4 cloves of garlic 1 - 2 shallots salt and pepper to taste 1 package of seitan (about 1 lb) 3 - 4 cups broccoli florets

Ingredients 1 tablespoon + 1 teaspoon vegetable oil divided use 1 cup thinly sliced peeled carrots 2 cups broccoli florets 1...

4 tablespoons olive oil 1-1/2 cups onions, diced 1 tablespoon ginger, minced 1 tablespoon garlic, minced 1-1/2 cups carrots, thinly sliced 1-1/2 cups sweet potatoes, peeled and diced 3 cups broccoli florets 1 pound firm tofu, pressed and seared 3/4 cup Thai basil, chopped

I subbed out the hearts for 1 cup broccoli and 1 cup of cauliflower and replaced the coconut milk with HWC.

1 cup shredded carrots 1/2 cup chopped green onions 2 cloves garlic, minced 3 tablespoons of butter 1/4 cup flour 1 cup chicken broth 1 1/2 cup milk 1/2 teaspoon Worcestershire sauce (or to taste) 1/8 black pepper (or to taste) 1/2 teaspoon cumin 1/2 teaspoon paprika 1 cup grated cheddar cheese 1/2 greek yogurt 1 1/2 cup cooked chicken, cubed 1 Yukon Gold potato, parboiled 1/2 cup broccoli, chopped

olive oil 1/2 cup thinly sliced onion 1 clove garlic, minced 5 cups broccoli florets 1 1/4 cups 1 % milk 1 cup shredded reduced - fat Swiss cheese 2 tsp.

3 bundles flat rice noodles (around 14 ounces) 2 tablespoons toasted sesame oil, plus more for the noodles 1 ounce whole baby corn, cut into pieces or 1 cup corn kernels (canned or frozen) 2 medium carrots, thinly sliced 1 medium red onion, halved and thinly sliced 3/4 cup green beans, chopped 1 cup broccoli, broken into small florets 3 cloves garlic, finely chopped Chopped peanuts and cilantro, to garnish (optional)

2 cups broccoli florets 1 ripe avocado, chopped into small pieces 1/2 cup chopped yellow onion 2 cups arugula 1 tablespoon olive oil 1 teaspoon lemon juice + zest 2 cups low - sodium vegetable stock OR water + 1 teaspoon salt

3 leeks (the white part only), chopped 1 teaspoon thyme 4 cups broccoli florets 4 1/2 cups low - sodium vegetable stock 1 pinch pepper 1 pinch salt, optional

1 cup raw cashews 2 quarts vegetable broth, divided 1 tablespoon unflavored coconut oil 1 cup onion, cut into 1 / 4 - inch dice 3 cups cauliflower, cut into large chunks 6 cups broccoli, separated into bite - sized florets and peeled stems cut into chunks 1 teaspoon dried marjoram 1 tablespoon salt 1/4 teaspoon freshly ground black pepper In a dry blender, grind the cashews into a powder.

1 pkg Nasoya ® TofuBaked, Teriyaki, sliced 1 cup broccoli florets 1 cup orange bell pepper, sliced 1 cup green bell pepper, sliced 1 can (8 oz) pineapple chunks 1/2 cup unsalted or raw cashews 2 tbsp vegetable oil

Broccoli Chicken Dijon Ingredients: 1/2 cup reduced - sodium chicken broth 1 tablespoon light soy sauce 4 cups broccoli florets 1 g...

1 cup cauliflower florets (use fresh if preferred) 4 cups broccoli florets (use fresh if preferred)[divider]

1 cup cooked brown rice 2 cups broccoli florets, fresh or frozen 2 to 3 teaspoons Dijon mustard 1 1/2 teaspoons low - sodium soy sauce 1/4 to 1/2 teaspoon hot sauce of choice Agave nectar or sugar, to taste (optional)

Chop 6 cups broccoli florets.

Stuff each potato with 1/2 cup broccoli.

Wild Rice Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pepper

Vegetables 4 teaspoons minced garlic 4 teaspoons minced fresh ginger 2 Tbsp vegetable oil 1 lb of cremini or button mushrooms, quartered 1 cup onion 4 oz extra-firm tofu 1 cup broccoli, roughly chopped 1 cup carrots, in 1 / 2 - inch dice 1/2 cup chicken broth 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 1b bok choy stems, in 1 / 2 - inch dice 1 Tbsp toasted sesame seeds

Cream of Broccoli Soup Ingredients: 3 medium potatoes, diced 2 medium celery stalks, sliced 6 cups broccoli florets 1/2 onion, diced 2 cloves of garlic, minced 2 cups water CASHEW CREAM SAUCE (see recipe below) 1 tablespoon dried basil (I sometimes add more - depending on taste) 1/4 teaspoon black pepper 3 - 4 tablespoons SESAME SEASONING - OPTIONAL (see recipe below)

But it's around 1.5 cups broccoli florets, although I used partly stalks as well.

canola, grapeseed, peanut, or coconut oil 3 cups broccoli florets 1 cup chopped carrot 1 cup sliced mushrooms 1 red bell pepper, seeded and sliced 1/4 cup pineapple juice ~ 2 cups chopped fresh pineapple (or a 20 - oz.

For the pasta and vegetables: 16 ounces (2 packages) shirataki tofu fettuccine noodles Olive oil cooking spray Salt and pepper 1 teaspoon fresh thyme 1 teaspoon fresh oregano, chopped 2 cups broccoli florets 1 yellow squash, cut into thin strips 1 zucchini, cut into thin strips 1 bell pepper, chopped 1 red onion, chopped into large chunks 1 medium carrot, sliced or diced