Not exact matches
Roughly 1/2
cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped -
Broccoli Florets -
Broccoli Stem - Cauliflower - Green Beans 3
cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh
grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
Broccoli - Cauliflower Bake 1 head broccoli, washed and separated into florets 1 head cauliflower, washed and separated into florets Salt and pepper to taste 1 can condensed cream of mushroom soup (light version works too) 1 cup sour cream (low - fat sour cream or no - fat plain yogurt also work) 1/4 cup grated parmigiano reggian
Broccoli - Cauliflower Bake 1 head
broccoli, washed and separated into florets 1 head cauliflower, washed and separated into florets Salt and pepper to taste 1 can condensed cream of mushroom soup (light version works too) 1 cup sour cream (low - fat sour cream or no - fat plain yogurt also work) 1/4 cup grated parmigiano reggian
broccoli, washed and separated into
florets 1 head cauliflower, washed and separated into
florets Salt and pepper to taste 1 can condensed cream of mushroom soup (light version works too) 1
cup sour cream (low - fat sour cream or no - fat plain yogurt also work) 1/4
cup grated parmigiano reggiano cheese
1
cup millet 2 - 3
cups broccoli florets 3/4
cup plus 1/4
cup walnuts, roughly chopped 1 packed
cup flat leaf parsley 2/3
cup extra virgin olive oil 1 tablespoon lemon juice 2/3
cup finely
grated parmesan 2 cloves garlic 1/4 teaspoon sea salt
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.
SESAME GARLIC SAUCE INGREDIENTS: 1/4
cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely
grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4
cups small
broccoli florets, from roughly 1 bunch of
broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
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
Ingredients 1/4
cup reduced - sodium chicken broth 2 Tbsp rice vinegar 3 Tbsp low - sodium soy sauce 2 tsp cornstarch 1 Tbsp brown sugar 1/2 tsp dark sesame oil 1 tsp garlic - chili sauce * 1 Tbsp plus 1 tsp canola oil, divided 1 - 2 tsp fresh ginger,
grated 2 cloves garlic, minced 1 pound shrimp, peeled and deveined 1/2 tsp kosher salt 4
cups small
broccoli florets 1
cup onion, vertically sliced (not pictured) Sesame seeds for garnish
2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly
grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2
cups)
broccoli, cut into
florets 125 g (41/2 oz / 1
cup) green beans, roughly chopped 100 g (31/2 oz / 1
cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve
Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4
cups cooked spaghetti or rice noodles 1
cup broccoli florets, chopped 1/2
cup carrots,
grated 1/2
cup canned water chestnuts, chopped 1/2
cup onion, chopped 1/2
cup mushrooms, sliced 1
cup cabbage, chopped 4
cups low - sodium vegetable broth 1
cup chili - garlic sauce 1/2
cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.
1 onion, diced 1/2
cup butter 1/3
cup flour 3
cups milk 1
cup half - and - half 3
cups chicken broth 3 bunches of
broccoli cut into
florets 3
cups grated cheese (I used white cheddar) Salt and pepper
1/2 pound
broccoli florets 1 tablespoon olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1-1/4
cups Bertolli Organic Tomato & Basil Sauce 3/4
cup Bertolli Organic Creamy Alfredo Sauce 1 pound fresh cheese tortellini pasta 1 - 14.5 ounce can diced tomatoes, juice drained 1/2
cup pitted Kalamata olives 1
cup shredded Italian blend cheese
Grated Parmesan for serving
3 large eggs, lightly beaten 1 tsp kosher salt Freshly ground black pepper 2
cups leftover rice or wild - rice blend, cooked 1
cup finely chopped parcooked
broccoli florets 2 scallions, finely chopped 3/4
cup coarsely
grated sharp cheddar Butter and olive oil, for frying
1/2 -3 / 4
Cup ricotta cheese 1/4
Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh
broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2
Cup Roasted red bell peppers, from can or fresh 1 1/2
Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.
Ricotta Stuffed Spinach and
Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal
Broccoli Pizza 1/2 -3 / 4
Cup ricotta cheese 1/4
Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh
broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal
broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2
Cup Roasted red bell peppers, from can or fresh 1 1/2
Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.
1/2
cup water 1/4
cup peanut butter 1/4
cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon
grated fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2
cups broccoli florets, blanched 1 red bell pepper, cut into thin strips 2
cups thinly sliced napa cabbage 1
cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4
cups cooked brown rice 1/4
cup chopped roasted peanuts (optional)
ingredients SPAGHETTI PIE unsalted butter (for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound
broccoli or
broccoli rabe (trimmed, stems and
florets chopped into 1 / 4 - inch thick pieces — about 2 1/2
cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato paste 1 28 - ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4
cup whole milk 3 large eggs 2 teaspoons freshly ground black pepper 2 1/2
cups sharp yellow cheddar cheese (
grated, 8 - ounces) 2 1/2
cups fontina cheese (
grated, 8 - ounces) 1 1/2
cups Parmigiano - Reggiano cheese (freshly
grated, 3 - ounces, divided) 1 tablespoon fresh sage (finely chopped)
2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8
cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2
cups (4 oz / 125 g)
broccoli florets, chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4
cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4
cup (1 oz / 30 g)
grated Parmesan cheese
1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back of a chef's knife and chopped finely 1 tablespoon
grated ginger root 2
cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2
cups broccoli florets 2 large carrots — julienned 3/4
cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4
cup chopped green onions basil or cilantro leaves
frozen
broccoli florets 6 large eggs 1/2
cup fat free half and half 1/8 tsp freshly
grated nutmeg Ground pepper 3/4
cup (3 ounces) cheddar cheese Cooking spray
Skinny Chicken &
Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package dir
Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2
cups) 2
cups roasted
broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package dir
broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1
cup fat - free, low sodium chicken broth > 1/4
cup plain FAGE Total 0 % greek yogurt 1/4
cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4
cup freshly
grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package directions.
2 oz (1/2
cup) cooked pasta (use any variety of pasta your baby enjoys) 2 oz (1/4
cup) natural yogurt 2 tbsp cooked
broccoli florets, finely chopped 2 tbsp
grated Cheddar cheese 1 tbsp
grated Parmesan cheese
6 cooked
broccoli florets, chopped 6 grape / cherry tomatoes, chopped 4 oz (1
cup)
grated Cheddar cheese 8 oz (2
cups) self rising flour (or — to reduce salt levels — use all purpose / plain flour plus 3 level tsp baking powder) 6 fl oz (3/4
cup) milk — use whole milk, or breastmilk / formula if you prefer 3 tbsp olive oil 1 egg, beaten
1
cup of shitake mushrooms 2 large carrots, shredded thin with a spiralizer or julienned 1 large raw beet,
grated 1 green bell pepper, seeds discarded and sliced thin 1
cup of
broccoli florets 1/2
cup of cherry tomatoes, halved 1/2
cup of red cabbage, shredded 2 small cucumbers, peeled and chopped 1 small avocado, cubed 1/2
cup of chickpeas, rinsed and strained 2
cups of quinoa, cooked Tamari Gluten Free Soy Sauce Toasted Sesame Oil
1 onion, minced 1/2
cup oil - packed sun - dried tomatoes, rinsed, patted dry, and sliced thin 6 garlic cloves, minced 2 Tbsp extra-virgin olive oil 1 tsp dried thyme 1/2 tsp red pepper flakes 2
cups low - sodium chicken broth 1/2
cup dry white wine 2 Tbsp minute tapioca 1 1/2 pounds boneless, skinless chicken thighs salt and pepper 12 oz
broccoli florets, cut into 1 inch pieces (4 1/2
cups) 1
cup grated Parmesan cheese (2 oz), plus extra for garnish
Ingredients: 1/2
cup quinoa 1 pound
broccoli florets (1 large head of
broccoli) 1 1/2
cups shredded /
grated carrots 1 large shallot, finely chopped 2 tablespoons finely chopped chives 1/3
cup chopped walnuts 1/3
cup chopped golden raisins 1 tablespoon hemp seeds (optional) For the dressing: 4 tablespoons plus 1/2 teaspoon apple cider vinegar 4 1/2 tablespoons plain - non-fat Greek yogurt 4 1/2 tablespoons olive oil 1 1/2 tablespoons Dijon mustard 1 1/2 teaspoons honey 3/4 teaspoon kosher salt 1/4 teaspoon fresh ground pepper
4
cups cooked brown rice 1
cup grated carrot 2
cups spinach leaves or other greens 2
cups broccoli florets 2
cups cauliflower
florets 1 pkg (250g) firm tofu, cubed 1/2
cup toasted almonds
1 1/2 tbsp extra virgin olive oil, more for the pan 1 garlic clove, minced 1/4 tsp crushed red pepper flakes 1 pound
broccoli rabe, outer leaves and thick stems removed;
florets and tender stems coarsely chopped (about 3
cups) 1 tsp kosher salt 1/4
cup chopped roasted red pepper 1/4
cup chopped pitted calamata olives 8 large eggs 4
cups half and half or whole milk 1/4 tsp ground black pepper 2 pounds homemade or purchased corn bread, cut into 2 inch cubes (about 8
cups) 1
cup fresh ricotta cheese 6 ounces
grated Gruyere cheese (about 1 1/2
cups)