1/2 Cup Plain Yogurt 1/2 Cup Kibble 1/8
Cup Green Beans 1/8 Cup Chopped Strawberries Mix all ingredients together and stuff into a KONG.
Dinner is 3 oz meat,
cup green beans, 1/2 banana, cup ice cream and an apple.
extra virgin olive oil, 1 slice of uncured, nitrate - free bacon ● Carbohydrate: 6 - ounce sweet potato, 1/2
cup green beans
Dinner: 2 rib lamb chops, broiled, 1/2 cup potato puffs, 1/2
cup green beans, 8 ounces whole milk with 3 tablespoons cocoa mix.
Ingredients, Serves 6 3 cups vegetable broth 1 onion, chopped 1 stalk celery, chopped 1 green bell pepper, chopped 1/2 teaspoon garlic, minced 1/2 teaspoon sage leaves 1/2 teaspoon marjoram 1 tablespoon soy sauce 1 carrot, thinly sliced 1 1/2 cups fresh mushrooms, chopped 1 1/2 cups cauliflower florets 1 cup cabbage, thinly sliced 1
cup green beans, cut in 1 inch pieces 2 tablespoons cornstarch mixed in 1/3 cup cold water Freshly ground pepper to taste 3 cups mashed potatoes paprika for garnish
Ingredients: 8 cups water 1 cup cooked Cannellini beans (leave out if you are doing the Health Reboot) 1 leek, chopped 1 yellow onion, diced 2 cups chopped celery root or celerac (outside of root cut away, and then cubed) 1 cup chopped carrots (leave out if you are doing the Health Reboot) 1.5
cup green beans, chopped (leave out if you are doing... Read More»
Prep time: 8 minutes Cook time: 4 minutes Total time: 12 minutes Ingredients 1 cup shelled fresh peas 1/2
cup green beans, e...
1 1/2 cups beer (12 oz bottle) 3/4
cup green beans, cut in 1 to 2 inch pieces 1 can diced tomatoes 1 tsp caraway seeds, ground 1/2 tsp celery salt (optional) 1 tsp mustard (the wet stuff, not the dry) black pepper to taste
Caldeen — Goan Veggie Curry 2 medium sized onion chopped finely 2 green chilies chopped finely or 1 pickled jalapeno pepper, chopped 1 tbsp garlic 1 tsp ginger powder 1 tsp cumin 1 tsp turmeric 1 tsp ground coriander seed 1 can coconut milk 1 cup green peas 1
cup green beans, cut up 1 cauliflower cut into florets, 4 potatoes, peeled and cubed 3 carrots, chopped
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)
Ingredients: 1 large eggplant or 2 Japanese eggplants 1
cup green beans, cut into 2 - inch length 1 Tbsp sesame oil 1 garlic clove, minced 1/2 tsp ginger, minced 1 Tbsp rice -LSB-...]
3 cups butternut squash, cubed 2
cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
2
cups green beans, topped & tailed, then halved 2 tbsp extra virgin olive oil 2 - 3 cloves garlic, crushed juice of one lemon sea salt & fresh black pepper to taste (optional)
1/2 cup quinoa 3
cups green beans (haricots vert) Large handful fresh tarragon, roughly chopped 1/2 cup fresh cherries, pitted and halved A few handfuls roughly chopped marcona almonds (or toasted slivered almonds) 2 - 3 tablespoons extra virgin olive oil 1 tablespoon red or white wine vinegar Pinch flaky salt, such as fleur de sel or maldon
1/2 cup peas (optional) 2 bay leaves 2 Tbsp chopped parsley 2 Tbsp apple cider vinegar 2 - 3
cups green beans (if desired) Sea Salt and pepper as desired
Filling Ingredients: 1 pound chicken, cooked 2 tablespoons coconut oil 1 onion, diced 3 carrots, diced 2 turnips, diced 2 stalks celery, diced 2
cups green beans cut into 1/2 inch pieces 2 cups chicken broth 1/4 cup tapioca flour 1/2 cup coconut milk 1 teaspoon sea salt 1/4 teaspoon black pepper 2 tablespoons fresh parsley, chopped 1 tablespoon fresh rosemary, minced
3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons organic, unbleached, all - purpose flour 1 cup of crimini mushrooms, diced 2 cloves garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely ground black pepper 1 teaspoon sugar 1 tablespoon fresh lemon juice 2 cups unsweetened almond or soymilk 3
cups green beans, trimmed and cut into 1 - inch pieces 2 shallots, finely sliced 2 tablespoons neutral - tasting oil (for sautéeing shallots)
10 x 90g small cans smoked tuna 1 kg brown rice 2 1/2
cups green beans, frozen 500g pumpkin, diced 4 x tomatoes, diced 3 cups spinach 1 purple onion, diced 1 avocado, sliced Coconut oil Salt and pepper Balsamic vinegar
10 x 90g small cans smoked tuna 1 kg brown rice 2 1/2
cups green beans, frozen 500g pumpkin, diced 4 x tomatoes, diced 3 cups spinach 1 purple onion, diced 1 avocado, sliced Coconut oil Salt and pepper Balsamic vinegar
Not exact matches
To help your employees diversify a diet, supply them with products that improve brain functions (a
cup of
green tea, thanks to its L - theanine), let them stay focused (coffee
beans), and deliver vitamins (fresh fruits).
2 pounds lean pork, diced 1/4
cup butter 1
cup chopped cabbage 2 onions, chopped 1
green (or slightly ripe) mango, sliced 1
cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1
cup cooked navy
beans
* Variety Packs * AMZ — Java Factory Variety Pack — 39 cents / K -
cup AMZ — San Francisco Bay Coffee Variety Pack Coffee — 50 cents / K - cup AMZ — Hamilton Mills Variety Pack Coffee — 52 cents / K - Cup AMZ — Brooklyn Beans Variety Pack Coffee K - Cups — 52 cents / K - Cup AMZ — Brown Gold Coffee Capsules Variety Pack — 55 cents / K - Cup CCC — Folgers Gourmet Selections K - Cup Variety Pack — 57 cents / K - Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
cup AMZ — San Francisco Bay Coffee Variety Pack Coffee — 50 cents / K -
cup AMZ — Hamilton Mills Variety Pack Coffee — 52 cents / K - Cup AMZ — Brooklyn Beans Variety Pack Coffee K - Cups — 52 cents / K - Cup AMZ — Brown Gold Coffee Capsules Variety Pack — 55 cents / K - Cup CCC — Folgers Gourmet Selections K - Cup Variety Pack — 57 cents / K - Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
cup AMZ — Hamilton Mills Variety Pack Coffee — 52 cents / K -
Cup AMZ — Brooklyn Beans Variety Pack Coffee K - Cups — 52 cents / K - Cup AMZ — Brown Gold Coffee Capsules Variety Pack — 55 cents / K - Cup CCC — Folgers Gourmet Selections K - Cup Variety Pack — 57 cents / K - Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup AMZ — Brooklyn
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Cup AMZ — Brown Gold Coffee Capsules Variety Pack — 55 cents / K -
Cup CCC — Folgers Gourmet Selections K - Cup Variety Pack — 57 cents / K - Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup CCC — Folgers Gourmet Selections K -
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Cup Variety Pack — 57 cents / K -
Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K -
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Cup AMZ —
Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K -
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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)
2 15 - ounce cans black
beans, rinsed, drained 1
cup 1 / 3 - inch diced peeled jicama 1
cup 1 / 3 - inch diced tomato 1/3
cup thinly sliced
green onions 1/3
cup chopped fresh cilantro
Filling: 4
cups diced cooked turkey 3
cups turkey gravy (thin with broth or water if needed) 1
cup additional diced cooked vegetables (such as carrots, onions, fennel,
green beans, peas or celery)
for the flatbread toppings: 4 Roma tomatoes, sliced into coins 1/2
green pepper, sliced 2
green onions, sliced 1/2
cup black
beans, drained and rinsed 1 jalapeno pepper, diced 2 Tbs.
Black
Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & r
Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1
cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1
cup canned crushed tomatoes 2 small red & / or
green bell pepper, chopped 1 (14 - ounce) can or 2
cups black
beans, drained & r
beans, drained & rinsed
Assemble the casserole: Stir the
green beans and the remaining 1/4
cup of pecans into the mushrooms.
1 egg, hormone free, omega 3 enriched 1 - 2 tablespoons water 1 small handful, fresh chives — chopped 1 leaf mustard
greens or spinach — chopped 1/2
cup organic cooked & drained
beans 1/2 avocado
Add to the pan 1/2
cup of frozen and thawed
green beans (or other favorite vegetable) and cook for a minute longer...
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min of 2 hours 1/4
cup of water 1 tablespoon of white wine vinegar 3
green onions, white parts only (
green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2
cup of garbanzo
bean flour 1/2
cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the
green part of the
green onion, reserved from the cashew cream METHOD Make the cashew cream:
I used 1
cup each of halved and thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled
green and yellow
beans (1/2 pound fresh) that I'd cut into 1 / 4 - inch slices on the bias, and quartered and thinly sliced Kirby cucumbers (from 5 ounces or 2 whole).
6 ounces of pea tendrils (about 7
cups) or 1 bunch of leafy
greens like spinach, fava
bean tendrils or broccoli rabe
ground pork 1 tbsp hot
bean paste (found in Asian grocery stores) 1 stalk
green onion, minced 2 cloves garlic, minced 1 tbsp ginger, minced 2 tbsps soy sauce 3/4
cup chicken broth 1/2 tbsp sugar 1/2 tbsp vinegar 1/2 tbsp cooking sherry 1/2 tbsp cornstarch 1 tbsp water
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted butter 1/2
cup olive oil 1/2
cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with
green chilies, such as Rotel 2 (16 - ounce) cans chili
beans, drained 2
cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped
green onions, shredded cheddar cheese, sour cream
Sea salt 1 29 - ounce can diced tomatoes 1 tomato, chopped 1 1/2
cups green lentils 2 15 - ounce cans garbanzo
beans, drained 6 ounces vermicelli pasta 3 eggs, lightly beaten Juice of 2 lemons 12
cups water
2
cups of shredded chicken (I use rotisserie to make it easy) Prepared crispy corn tortillas 1 can refried
beans 2
cups salad
greens 1/2
cup chopped tomatoes 1/4
cup chopped red onion
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
A fresh, spring mix salad with berries, nuts, goat cheese and balsamic vinaigrette; glazed grilled salmon with roasted potatoes and French
green beans; and a good
cup of coffee and something with dark chocolate for dessert.
* Optional Add - ins: Just like the
beans, this a blank canvas that's great by itself but also with some additions, try about a
cup of sharp cheddar, a minced jalapeno, some
green onions, or some chorizo.
2 button mushrooms, thinly sliced handful of
green beans, ends trimmed &
beans halved 1/4
cup peas small handful thin rice noodles 1 tsp rice bran oil 1 tsp sesame oil 1 tsp soy sauce 1/2 tsp rice wine vinegar
3 Make the filling: In a large bowl mix the cooked quinoa, drained black
beans, 2
cups of the grated cheddar cheese, most of the
green onion (save some for topping), cumin, and cilantro if using.
Remove from heat and stir in
green beans and 2/3
cup onion rings.
9 ounces frozen
green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4
green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2
cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3
cups French's Fried Onion Rings in a can, divided into 2/3
cup and 1
cup
14 - ounce can black
beans, drained & rinsed 15 black olives, chopped 1/2
cup sliced
green onions 2 medium heads of romaine lettuce, sliced 1
cup cilantro, chopped 1 - 2
cups tortilla chips 1 avocado, sliced
1
cup of cannellini
beans (soaked, cooked + drain, or organic, low sodium canned) 1
cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1
green onion,
green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
You can use any quantity of
green beans, the amount of water always stays the same at 1/2
cup and the cooking time is always zero.
1 baked ham bone with some meat attached 4
cups vegetable stock 4
cups water 1 onion or 1 leeks, diced 1 large carrot, diced 3 stalks celery with leaves, diced 2
cups cooked cauliflower 2
cups cooked
green beans Salt and pepper, to taste
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
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3
cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4
cup cooked white (navy)
beans 3/4
cup raw cashews 1
cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1
cup fresh or frozen
green peas