Drain, reserving 1
cup of the spinach broth.
Not exact matches
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
frozen
spinach, didn't bother to wring out, instead stuck in a 1
cup packet
of chicken
broth concentrate (gross, but it's from trader joe's so it can't be THAT bad... right?)
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
7
cups vegetable
broth 1 1/2
cups whole wheat orzo (or other small pasta i.e. pastina) 2
cups chard or
spinach, chopped 1 14 - ounce can
of fire - roasted diced tomatoes, well drained 1 teaspoon red pepper flakes.
I added chopped
spinach, pinto beans and rather than 2
cups of water, I added 4
cups of vegetable
broth.
Add brussel sprouts,
spinach, and additional 1/3
cup of chicken
broth - stir to combine all ingredients.
9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2
cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2
cups chicken
broth 1/2
cup small pasta (I used Gemelli) salt, to taste 2
cups baby
spinach handful
of fresh basil, chopped freshly grated parmesan cheese (optional)
In a separate bowl, combine cream
of chicken soup, reserved
spinach broth, milk, green chilies, sour cream, 1 teaspoon salt, and 1 1/2
cups of the shredded Monterey Jack cheese.
I ended up using 2
cups chicken
broth, 1/3
cup light coconut milk, a handful
of spinach (added after the soup was heated up) and sliced jalapenos to spice up the
broth.
To the blender with the
spinach, add 2
cups (142 g)
of broccoli, the Quinoa - Lentil Blend, chicken
broth, almond meal, garlic, Worcestershire sauce, onion powder, and sea salt.
2 Tablespoons olive oil or coconut oil 1/2
cup sliced onions 1/2
cup sliced carrots 1
cup red lentils, washed and drained 4
cups water or
broth 1/2
cup coconut milk 2 Tablespoons miso 1
cup cooked brown rice or quinoa black pepper to taste handful
of mixed greens (
spinach, kale, etc..)
5
cups of vegetable
broth 1 zucchini, chopped 1 bunch
of asparagus, trimmed and chopped 2 russet potatoes, peeled and cubed 1 head
of cauliflower, chopped 1
cup of fresh or frozen English peas 1 handful
of raw
spinach or kale 2 carrots, peeled and chopped 2 tablespoons
of raw vegan pesto
My fasting ketones 1st thing in the morning was 0.4 for bfast I ate x2 scrambled eggs with
spinach x3 pieces
of bacon and X11
cup of beef
broth.
2 tablespoons olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4
cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more if you love ginger) 1 yellow squash, diced 1/2
cup red lentils (For a heartier soup, add 1/4
cup of additional lentils) 4
cups vegetable
broth 1
cup filtered water (or
broth) 2 medium zucchinis, spiralized * 2
cups spinach or curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste
1/2
cup fresh bread crumbs (I make crumbs from Ezekiel bread) 6 large potatoes 1/2
cup soy milk, unsweetened, plain salt and pepper to taste 4 tablespoons oil - free vegetable
broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans
of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons dry red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons
of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash
of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces baby
spinach or arugula leaves, chopped
Add the cannellini beans, nutritional yeast, 3
cups of the vegetable
broth, the broccoli stalks,
spinach, and half
of the cooked carrot mixture to a blender.
LAM — oops forgot — I also do a
cup of beef or chicken bone
broth daily... add a bit
of spinach and a raw egg to boiling
broth — instant straccatella soup... Real Salt to taste... perfect for my first meal...:)