for the sage + walnut pesto: 1/4 cup of sage leaves, stems removed and loosely packed 1
cup of spinach leaves 1 small clove of garlic, sliced 1/3 cup of walnuts, lightly toasted about 1/2 teaspoon of salt pepper 1/3 cup of extra virgin olive oil for the oatmeal: 1 cup of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups of water a pinch of salt a drizzle of olive oil
Not exact matches
ground cloves 4
cups fresh
spinach 1 leek, thinly sliced (including green
leaves) 12 — 15 crimini (baby bella) mushrooms, sliced Juice
of 1/2 lemon
1
cup spinach 1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea powder 1 1/2
cups of unsweetened almond milk 6 - 8 mint
leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness)
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)
1
cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2
cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby
spinach leaves 4 portions
of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1
cup (128 g) all purpose flour -1
cup (128 g) semolina flour -3 large eggs -1 tablespoon
of olive oil Mushroom Filling - olive oil -8 oz
of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves
of garlic, minced -2 big handfuls
of spinach leaves -1 / 2
cup (250 ml)
of heavy cream - salt & pepper to taste - 1
cup (128g)
of ricotta Carbonara - 2 chicken breasts -1
cup of blanched peas -4-6 slices
of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2
cup heavy cream 2/3
cup (75g) parmesan cheese, finely grated
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4
of 8 - ounce package) cream cheese — One 9 - ounce package fresh
spinach leaves, chopped — 1-1/2
cups multigrain penne pasta, cooked according to package directions (or your preferred type
of penne pasta)-- 1
cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
1 cauliflower 2 bay
leaves 1 onion 3 cloves
of garlic 1 can white kidney beans 10
cups water or low sodium veggie broth (or a combo) 2 carrots, shredded 2
cups of corn 3 medium potatoes, peeled and shredded 2 small zucchini, shredded 1 pkg frozen, chopped
spinach — defrosted and squeezed
of all the juiciness white pepper, nutmeg, onion powder and garlic powder to taste
1 and 1/4
cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop
of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful
of baby
spinach leaves 1 tablespoon
of Justin's maple almond butter 1 teaspoon
of raw cacao nibs 1 teaspoon
of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon
of coconut flakes plus more for garnishing
I've never weighed the
spinach for this recipe... I use the term «packed» here to describe full
cups of spinach, that have been gently pressed down to reduce the air space between the
leaves.
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).
INGREDIENTS 1
cup spinach 1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea powder 1 1/2
cups of unsweetened almond milk 6 - 8 mint
leaves 1 Tbsp chia seeds 1 tsp... Read More
1
cup of fresh cilantro 1/2
cup of baby
spinach leaves 3/4
cup of raw almonds (pistachios would work well too) 1/4
cup of grated parmesan cheese 4 garlic cloves 1/4
cup of fresh lime juice Olive oil Salt Pepper
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
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.
There's a whole
cup of baby
spinach leaves in this frozen treat, and, a half
of a
cup of chopped carrots, and two tablespoons
of chia seeds!
Place one quarter
of the
spinach leaves into the center and top with one - quarter
of the fish mixture (about one
cup).
Roughly chop 2
cups of tightly packed bagged
spinach and add to a mortar, finely mince 1 clove
of garlic and add to the mortar, then add the toasted nuts and pound with a pestle for about 2 minutes, then add 3 fresh basil
leafs and pound everything together for another 3 minutes, until everything is well mashed
2 lbs
of ground turkey (I used lean 93 %) 1
cup of cooked quinoa (any color will do) 1 medium yellow onion, diced very small 6 garlic cloves, minced 1
cup of chopped
spinach leaves (I used baby
spinach leaves) 1/4 teaspoon
of red chili flakes 2 tablespoon
of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon
of Italian Seasoning 1 teaspoon
of Oregano Salt and Pepper 1 tablespoon
of flaxseed meal 1 egg, beaten
2 cloves garlic, peeled 1
cup of fresh
spinach leaves 1/2
cup of fresh basil
leaves Zest from one lemon Juice from one lemon 3 tablespoons
of olive oil (you may need more) 1/3
cup of walnuts or pine nuts 1 teaspoon salt Fresh ground pepper
Spring omelet breakfast Ingredients for 2 person: 4 eggs finely chopped chives 2 chopped spring onions 1
cup of fresh chopped
spinach leaves 1/2
cup sliced fresh mushrooms 1/2
cup diced fresh tomatoes 30grams or -LSB-...]
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)
Remove the lid after cooking the
spinach for 1 minute, add 1
cup of jarred chickpeas, 2
cups of water, 1 bay
leaf, and season with sea salt
Serves 2Ingredients: 1 medium eggplant, sliced 2.5 cm thick200g cherry tomatoes, quartered then choppedHandful
of baby
spinach, roughly chopped1
cup shredded mozzarella cheeseSea saltBasil
leaves, to garnish Directions: 1.
teaspoon
of raw molasses an envelope
of the fizzy vitamins half a
cup of organic «probiotic» yogurt a squirt
of flaxseed oil half a
cup of carrot juice some very clean
spinach leaves a splash
of kombucha, if you have it
1 head
of kale, about 8 - 10
leaves or other leafy green, like collards,
spinach or chard 1/4
cup walnuts 2 tablespoons nutritional yeast
1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil
leaves 1/2 jalapeño (optional) 3/4
cup lightly packed watercress or baby
spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter
of the tomato, two cucumber chunks, two avocado chunks, and one basil
leaf.
Ingredients: 2 pieces salmon lemon 2 cloves garlic, crushed fresh or dried herbs pinch
of salt olive oil (spray can) Veggies on side: medium red onion medium zucchini
cup spinach leaves baby broccoli 2 bunches baby pak choy seeds (pepitas, sunflower kernels) pine nuts Instructions: Preheat oven to 200 °C.
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (
leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2
cup reduced - fat sour cream 1 8 - ounce package frozen chopped
spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1
cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (
leaves only, chopped) 1 teaspoon rosemary (
leaves only, chopped) 1
cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped
spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
ingredients
SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to
SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen
spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to
spinach (thawed, squeezed
of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (
leaves only, finely chopped) 2
cups low - sodium chicken stock 2 bay
leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4
cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2
cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste)
Cool Summer Salad (Semi-Raw) Ingredients: 3
cups spinach leaves, shredded 1
cup Romaine lettuce, shredded 1/2
cup shredded organic carrots 2 zucchini, shredded 1
cup of alfalfa sprouts 1
cup of broccoli florets 1/2
cup diced yellow bell pepper 1
cup red cabbage (chopped) 2 hard - boiled omega - 3 eggs (sliced) 2 ounces shredded organic cheese Dressing Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash
of Herbamare.
INGREDIENTS 2
cups of filtered water or almond milk 2 large handfuls
of baby
spinach 6
leaves of romaine lettuce, chopped 6 tablespoons
of hemp seed (for protein) OR 2 servings high - quality, organic protein powder
of choice 2 tablespoons almond butter 1 teaspoon vanilla extract a pinch
of sea salt (optional) 1 banana, frozen or 1 1/2
cups frozen peaches 1/2
cup of ice (optional)
Layer tortillas on top
of the vegetables followed by the 1
cup of baby
spinach leaves.
1
cup ice cubes 1
cup coconut milk (I like Silk unsweetened coconut milk) 1/4
cup So Delicious soy and dairy free cultured coconut milk (yogurt with live & active cultures) 1 tsp lemon juice 1/2 whole orange with skin removed 1
cup diced pineapple (canned pineapple okay in juice) 1
cup packed, raw
spinach leaves 1 tsp Madagascar vanilla Few dashes
of nutmeg or pumpkin pie spice Few dashes
of cinnamon (I like Vietnamese cinnamon)
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.
4 garlic cloves, halved 1 pound
of greens, such as Swiss chard, arugula,
spinach 1
cup packed flat -
leaf parsley
leaves 1
cup packed mint
leaves 1/2
cup packed cilantro
leaves 1/2
cup packed tarragon
leaves 1/4
cup extra-virgin olive oil 1/4
cup black olives, such as Nicoise, pitted and roughly chopped 1/2 teaspoon ground cumin Pinch
of cayenne Salt, to taste 1 tablespoon fresh lemon juice, plus more to taste
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
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
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.
Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4
cup grated Parmesan cheese 1/4
cup shredded Italian Cheese (mix
of Mozzarella and Provolone) Small handful
of fresh basil
leaves, chopped 1/2
cup thawed frozen
spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2
cups marinara sauce, divided 1/2 -3 / 4
cup shredded Italian cheese (mix
of Mozzarella and Provolone) * First squeeze all
of the extra liquid out
of the thawed
spinach, then measure.
Ingredients: 1
Cup Spinach 1/4
Cup Pumpkin Seeds 2 - 3 Tbsp Dried Basil (or a handful
of fresh basil
leaves) 1/4
Cup Olive Oil 1 Lemon Wedge 2 Cloves Garlic Pinch
of Salt & Onion Powder
Note: The flavor
of kale
leaves is stronger than
spinach, so you might want to start with
spinach, or do a blend
of 2
cups spinach and 1
cup kale
leaves.
1 large eggplant, ends cut off and sliced thinly lengthwise 1
cup quinoa, cooked according to directions on package Handful
of spinach, chopped 1/4
cup pine nuts, toasted 1/8
cup raisins 8 to 10 basil
leaves Tomato sauce (your recipe or hers)
2 fresh tomatoes 1 red or yellow bell pepper 2 packages romaine lettuce hearts 1 8oz package / bag baby
spinach leaves (6
cups or more) 2 hass avocados 1 bunch
of celery 2 heads cauliflower (or 6
cups total frozen florets) 1 large spaghetti squash 1 small head raddichio 1 bunch fresh basil
1 lb dried white beans pre-soaked over night, or two cans
of white beans, rinsed and drained 2 tablespoons
of olive oil 4 leeks, chopped 2 garlic cloves 2 teaspoons ground cumin 2 teaspoon paprika 2 bay
leaves 1/2
cup whole wheat couscous 2 - 3
cups fresh
spinach leaves Salt and pepper to taste 4 - 6
cups of water, depending on how thick you want the soup, if using dry beans you will need more water as dry beans will absorb the liquid
6
cups fresh, washed salad greens or 4 good handfuls (I used an assortment
of butter lettuce, red
leaf lettuce and romaine, friseé and baby
spinach would also be lovely)
To assemble the salad, toss the courgette and
spinach or kale
leaves into a mixing bowl and combine with 1/2
cup of dressing and 3/4
cup of dukkah.
Immune Boosting Smoothie Serves 1 1/2
cup of filtered water or coconut water 2 whole oranges peeled 1/2 lime peeled or squeezed into a juice 1 large handful
of washed
spinach leaves (or your choice
of greens) 1 tsp
of raw pumpkin seeds that have been soaked over night and drained 1 - 2 tsp
of raw honey Optional to add in: * Antibacterial, antiviral Manuka honey or energy boosting bee pollen (1 tsp) * Anti-inflammatory Ginger (1tsp) * Anti viral turmeric (high in curcumin - a powerful antioxidant)(1 tsp) **** Pumpkin seeds are a great source
of Zinc which helps strengthen your immune system.
♥ 3 small - med zucchini, grated, drained (this is about 1 1/2
cups once drained) ♥ 4 brussels sprouts ♥ 1/2 red onion, diced or grated ♥ 1 can cannellini beans, rinsed and drained ♥ 1 ounce vegan cheese, crumbled ♥ 2 tablespoons flax ♥ 2 tablespoons chia seeds ♥ 2 tablespoons almond meal ♥ 2 tablespoons sunflower kernels ♥ 1 tablespoon smoked paprika ♥ 1/4 tsp Salt ♥ 1/4 tsp pepper ♥ Tomato Ketchup or sauce
of choice ♥ 1/2 avocado ♥ 1 small garlic clove ♥ 1 tsp smoked paprika ♥ Juice
of half a lemon ♥ 2 tbsp almond milk ♥ 1/4 red bell pepper ♥ 2 basil
leaves, optional ♥ 2 wholewheat bagels ♥ Suggested Toppings: Avocado, red bell pepper, sliced onion,
spinach, etc
After taking 6 whole wheat English muffins (the whole muffins, not halves), 1 1/2
cups smashed oven (you can cook them for a shorter amount
of time for saucier tomatoes), chopped artichoke hearts, baby
spinach leaves, fresh chopped basil, fresh mozzarella, and balsamic vinegar.
Ingredients: 4 tbs coconut flour 4 eggs 200 g organic bacon, chopped 1/4
cup feta cheese 1/4
cup ricotta 1/2
cup spinach leaves, chopped 1/4 tbs baking powder pinch
of pepper pinch
of salt Instructions: Preheat oven to 200C....
4 lb (ish) organic whole chicken 10 - 12
cups of water (filtered preferably) 2 tablespoons
of sea salt 1 tablespoon
of whole peppercorns 1 tablespoon
of coriander seeds (optional) 2 bay
leaves 3 tablespoons
of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps)
of shiitake mushrooms, sliced 8 - 10 cloves
of garlic, sliced 1 tablespoon
of minced (fresh) turmeric 1 tablespoon
of minced (fresh) ginger optional add - ins: a couple handfuls
of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro