Cover the cheese with a scant 1/4
cup of the spinach mixture.
Not exact matches
If the
spinach and / or beet
mixture is too moist for handling, simply add about 1/4
cup of ground rolled oats to absorb the extra moisture.
Add 1/2
cup of spelt flour and 1/2
cup of all - purpose flour to a bowl, also add 1/2 teaspoon
of sea salt and the minced
spinach mixture, add 2 tablespoons
of extra virgin Spanish olive, 3 tablespoons
of luke warm water and mix everything together until you form a dough, knead it inside
of the bowl for about 30 seconds and then form it into a ball
Arrange 3 noodles over milk
mixture; top with half
of squash
mixture, half
of spinach mixture, and 3/4
cup milk
mixture.
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.
If the
spinach and / or beet
mixture turned out too moist for handling, simply add about 1/4
cup of ground rolled oats to absorb the extra moisture.
Place one quarter
of the
spinach leaves into the center and top with one - quarter
of the fish
mixture (about one
cup).
Pour the
mixture into the prepared pan and distribute the
spinach, artichoke hearts, and 1/2
cup of the cheese evenly over the top.
Stir 1/2
cup of the cheese into the
spinach mixture and pour it into the prepared pan.
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
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.
To make enchiladas, add about a tablespoon
of spinach to center
of 1 tortilla, Top with a tablespoon
of cheese and just under 1/4
cup squash
mixture.
TO ASSEMBLE: Layer a
cup of spinach on a plate, followed by 1/2
cup of quinoa
mixture, 1/4
of sweet potatoes and cilantro pesto to taste.
Meat
Mixture: * 1 - 2 lbs
of ground beef or ground turkey * 1 small can black olives * 1/2
cup salsa * 1 13oz can
of spinach (or approx 2
cups fresh / cooked) * 1/2 tsp Garlic salt * 1/2 tsp Onion powder * dash
of pepper * 1/2 tsp Franks Hot Sauce
Arrange 1/4
cup each
of beef, carrot, cucumber
mixture, mushrooms, and Seasoned
Spinach over each serving.
To assemble your tacos, spread about a tablespoon
of guacamole
mixture on half
of each tortilla, layer with fresh
spinach, and finish with about 1/4
cup of the tofu «eggs».
On the side, mix the pesto and Greek yogurt, and add a quarter
cup of the
mixture into the
spinach before removing it from the heat.
Arrange 3 noodles over milk
mixture; top with half
of squash
mixture, half
of spinach mixture, and 3/4
cup milk
mixture.
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.
Bkfst: 2 egg whites, one egg,
spinach and 1/4
cup kidney beans & salsa + my beloved coffee no cream / sugar Snack: medium Pear w / either cottage cheese or plain lowfat yogurt -3 / 4
cup (can't eat greek yogurt it bothers my stomach) Lunch: 3
cups salad greens,
mixture of carrot, red bell pepper, cucumber + 5 ounces
of chicken breast, 2 TBSP lowfat homemade ranch dressing; or leftover Chicken Satay or two Turkey Muffins Snack: Power Crunch Bar or Apple & 2 TBSP peanut butter (if cardio after work) Dinner: 5 ounces
of meat, 1.5
cups of steamed asparagus or broccoli or salad, 1 small red potato steamed w / 1 oz.