Sentences with phrase «cup of spinach with»

Tip: Make a spinach moisturizing paste by blending a half cup of spinach with two tablespoons of olive oil and one teaspoon of lemon juice.

Not exact matches

Popeye green drink: Juice or blend (with 1 cup of water) the following -1 / 2 cucumber -2 Celery stalks - handful of parsley -2 handfuls spinach -1 / 2 lemon - optional 1/2 -1 apple (I love it hardy.

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)

Heat a large non-stick frying pan with a medium heat, add a 1/4 cup of water, 4 cups of tightly packed bagged spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the spinach and add it to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, finely mince it and set aside

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

After several times of measuring out 1 cup of spinach, 1/2 cup of brown rice and 2 ounces of turkey meat, I became comfortable with serving up these portions without always relying on the scale and measuring cups.

So with my pantry / fridge / bag items, I ended up making an edamame, corn and spinach quesadilla, with cucumbers and ranch and 1/2 cup white rice with a tablespoon of Trader Joe's thai curry sauce — eclectic?

To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette

Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call for a formidable 2 cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half cup of bourbon); tuck into Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn Squash for dinner; and end the day with a slice of fruitcake - like Kentucky Bourbon Cake.

Set out 4 containers (or bowls, if serving as a meal) and starting with the fresh vegetables, layer with 1/2 a cup of baby spinach, a handful of carrots, red cabbage.

Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get's hot, add 2 cups of tightly packed bagged spinach to the pan, mix with the oil and add a lid on top, after about 3 minutes, remove the lid, mix all the spinach and remove from the heat

I took 1/2 cup of polenta and mixed it with fresh chopped spinach on the side, and topped it with 1/2 an ounce of cheddar cheese — my side dish was 6 smart points.

Next time I'll use about 4 cups of fresh baby spinach and saute it along with the beef.

Serves: 4 Nutrition: 483 calories, 13.3 g fat (4.7 g saturated fat), 42 mg sodium, 78.4 g carbs, 15.0 g fiber, 8.3 g sugar, 17.8 g protein (calculated with 4 cups of pumpkin, 4 cups of spinach, 1 tablespoon of coconut oil, 1/4 cup of pumpkin seeds and without dressing)

Two tostadas (5), 3 ounces steak (3), 1/2 ounce cheese (2) and 1/2 cup of egg whites with baby spinach.

So your Paleo life can look something like this: Wake up in the morning to scrambled eggs with spinach, chicken sausage, and avocado, and a cup of coffee (yes, coffee is Paleo!)

Top with 1/4 of the sauteed spinach, 1/3 cup of tomato sauce and 1 slice of mozzarella cheese.

Sweet potatoes, the pasta of your choice (go with whole - wheat for a healthier twist), a little olive oil and balsamic vinegar, and a few heaping cups of spinach make for a healthy, filling, meal that's fit for lunch or dinner and hot or cold weather.

I added a small tin of tomato paste to it along with about 2 cups of fresh spinach, some finely chopped almonds, grated asiago and hot chili flakes and served it over brown rice pasta for a delicious, simple supper that tasted just like summer.

Just in my fruit smoothie I mix 1 cup fresh spinach, 1 tablespoon fresh ginger, turmeric, prunes, flaxseed meal, 1/4 cup fresh carrots, 5 lge strawberries and 1/2 cup blueberries I mix it with a cup of water.

Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture.

1/2 cup egg whites, 2 ounces ham, cup of baby spinach, 1 ounce cheese with an apple on the side.

Mince or grate the garlic and add to the spinach mixture along with the mayo and sour cream and 3/4 cup of the parmesan cheese, stir well.

I used a kiwi and spinach with 1/4 cup of water, 1 / 12lemon juice, one Tblsp of maple sirup and a bit more than 1.5 T of gelatin.

Place one quarter of the spinach leaves into the center and top with one - quarter of the fish mixture (about one cup).

ingredients ROASTED GARLIC: 1 tablespoon olive oil 1 head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (toSPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (tospinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to taste)

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

We are talking 2 cups of arugula ad 1 cup of spinach blended with chick peas into this creamy bowl of deliciousness.

Then, with the leftovers, I made a quick and easy hash by combining 1 cup of chopped corned beef with 1/2 cup chopped red onion, 1 cup of chopped cooked potatoes, and a couple of handfuls of organic baby spinach in my cast - iron skillet.

I don't love green peppers and didn't have any so replaced them with about 2 cups of chopped fresh spinach and it was perfect!

Finely mince 1 clove of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt and the minced spinach mixture into the mortar, also add 1/2 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge

I added about 1 1/2 teaspoon of crushed red pepper for a little zing, added about 1 1/2 cup of baby spinach, and topped it off with crumbled feta cheese before serving, Superb!

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

Cover the cheese with a scant 1/4 cup of the spinach mixture.

For a nice presentation, scoop the spinach rice out of the saucepan with a lightly oiled round half - cup measure and invert onto plates,

It's no wonder spinach was Popeye's food of choice, with just a one cup serving providing 35 % of your daily iron needs, 84 % of your manganese, 65 % of your Folate and a whopping 300 % of your daily vitamin A requirement!

Here's how to make a green smoothie of your own: 2 cups almond milk (soy or rice work well too) 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1 cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2 cup.

Toss spinach (or kale or arugula), carrots, coleslaw mix (or cabbage) and 1/2 cup of the dressing with the quinoa.

One batch is loaded with two cups of spinach.

To make the batter add 1/2 cup of all - purpose flour into a bowl, make a well in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2 tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely dice 1/2 of an onion and add them to the batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed

Raspberry Green Drink with Mint (vegan) Print Recipe 1 1/2 cups Spinach 1/2 cup frozen Broccoli 1/2 cup frozen Raspberries 1/2 cup Lemon Juice 1/2 cup Ice 1/2 cup Water 5 - 7 drops of Liquid Stevia 3 - 4 Mint Leaves

Ingredients: 2 cups nondairy milk 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1 cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2 cup.

Place 1 tortilla in the pan and fill with half of the spinach artichoke mixture and an additional 1/2 cup of baby spinach - making sure to keep mixture on one half of the tortilla.

Larabar Fruits Greens Bar is a «vegan - friendly» bar with one - quarter cup of kale or spinach per bar.

Top each crepe with 1/4 cup packed spinach and 2 ounces ham and top with 1/4 cup of the remaining cheese.

3/4 of a blender loosely filled with greens (I used Trader Joe's «Power Greens» mix of baby spinach, chard, and kale) 1/4 — 1/2 cup of coconut milk (from the carton) or any non-dairy milk 5 large green figs 1/2 of a cucumber, chopped into big chunks 1/2 inch piece of peeled ginger (optional) 1 large frozen banana, chopped into big chunks

Spaghetti Squash with Garlicky Greens and Walnut Sauce Prep time: 10 minutes Cook time: 45 - 60 minutes * serves four 1 medium - large spaghetti squash 3 cups chopped cilantro 4 cups spinach cups chopped kale 1/2 cup chopped walnuts (I've also tried using chestnuts, but it was a bit too sweet) 5 cloves of garlic rapeseed oil salt and pepper, to taste

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)

Cranberry Orange Green Smoothie (Gluten - free, Dairy - free, Sugar - free) 1/2 of a blender of greens, loosely packed (about 4 cups loosely packed)-- I used Trader Joe's Power Greens mix of baby kale, spinach, and chard 1 large frozen banana 1/2 cup of unsweetened coconut milk from the carton or other nondairy milk 1/2 cup fresh cranberries 1 large orange, peeled 3 - 5 dates (depending on how sweet you like your smoothies)-- start with 3 dates, taste, then add more if needed

I played with it - turned it into a lovely spinach feta loaf by 1) Blanching 1 cup spinach and pressing it dry; 2) Adding the spinach and 3/4 cup of feta cheese crumbles to the batter; 3) Cooked the loaf for an additional 15 minutes.