1 pkg Nasoya ® TofuBaked, Teriyaki, sliced 1 cup broccoli florets 1
cup orange bell pepper, sliced 1 cup green bell pepper, sliced 1 can (8 oz) pineapple chunks 1/2 cup unsalted or raw cashews 2 tbsp vegetable oil
Not exact matches
Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red
bell peppers, one - fourth of a small red onion, two
cups parsley, one large sweet potato, two large red beets, one
orange, eight Swiss chard leaves, and six clementines.
1
orange bell pepper, diced 1/2
cup crushed tortilla chips
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
1 medium zucchini, thinly sliced 1 medium summer squash, thinly sliced 1
orange bell pepper, thinly sliced and deseeded 1 red
bell pepper, thinly sliced and deseeded 1 tablespoon olive oil plus more for naan 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 naan breads 1/2
cup hummus 1 handful arugula 1/4
cup crumbled feta cheese
2 cans black - eyed peas, drained and rinsed 1 large tomato, diced 1/2 large red onion, diced 1 small or 1/2 large red, yellow, or
orange bell pepper, diced 1 jalapeno, diced 4 green onions, sliced 1/3
cup cilantro, chopped 1/4
cup rice wine vinegar (unseasoned) 2 Tbsp.
4 - 5
orange bell peppers 1
cup dry quinoa + 2
cups water 1 15oz can unsweetened corn kernels 1 15oz can low sodium black beans 1 4oz can diced green chiles 1/2
cup diced tomatoes 1/2 yellow onion 1/2
cup shredded pepper jack cheese 1 Tbsp Southwest / Fajita seasoning (I used Mccormick Salt - Free Southwest)
16 thin yellowtail fillets 1 serrano chile, cut into very thin rounds 1/4 onion, minced 1/4 onion, sliced and separated 1/4
cup minced tomatoes 1/4
cup capers 1/4
cup minced red or
orange bell peppers
1
cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple onion, diced 1 green
bell pepper, stemmed, seeded and diced 1 red
bell pepper, stemmed, seeded and diced 2 ripe mangos, peeled and diced Juice of 3
oranges 1/2
cup pineapple juice Juice of 4 limes 1/4
cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to taste
Nacho Cheeze 1
cup of cashews, soaked for at least 4 hours 1 small
bell pepper (red or
orange) 1/4
cup of nutritional yeast 1/2 tsp each of garlic powder, chili powder, dried cumin, dried coriander and paprika salt & pepper to taste Put all of the ingredients in a blender and blend it up until creamy.
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green
bell pepper, chopped [I used
orange bell pepper instead] 1/2 red
bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2
cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
Nacho Cheeze 1
cup of cashews, soaked for at least 4 hours 1 small
bell pepper (red or
orange) 1/4
cup of nutritional yeast 1/2 tsp each of garlic powder, chili powder, dried cumin, dried coriander and paprika salt & pepper to taste
* 2 red
bell peppers * 2
orange bell peppers * 2 yellow
bell peppers * 4 green
bell peppers * 4 ounces canned anchovies, drained and roughly chopped * 1/4
cup olive oil * 2 Tablespoons sherry vinegar * salt
Chilli Fish Bangla Recipe Recipe & Image: Cooking From The Heart Ingredients: Fish Fillet basa / Telepia 250 grm Ginger 1 tsp Garlic 1 tsp Onion, quartered, layers separated 1 medium Spring onions 1 stalk Red green
orange yellow
bell peppers 1
cup Cornstarch 1 tbsp Soya sauce 1 tsp Vinegar 1 -LSB-...]
I suggest using an oak smoked Doppelbach, it sounds like too much, however the bier itself it quite subtle and worked very well, I also added some aduki beans and a quarter
cup of apple cider vinegar, and garnished with
orange bell pepper to substitute for out of season tomato.
1
cups dried lentils (or 2
cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1
orange or red
bell pepper, chopped 1 green
bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!
Add 1/4
cup diced onion and
orange bell peppers and cook for an additional 3 - 5 minutes, or until vegetables are tender.
Pulse 1 1/2
cups tomato, 1/4
cup cucumber,
orange zest and juice, garlic, onion,
bell pepper, gochujang, dill, parsley, lemon juice, vinegar, ginger, and salt in a blender until coarsely chopped.
200 grams of spaghettini, or other long, thin pasta that you have on hand 3 tablespoons of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets, minced 2 large red,
orange and / or yellow
bell peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4
cup panko, or dried bread crumbs 1/4
cup grated Parmiggiano Pinch crushed red pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon
ingredients PEPPER JAM: 4 large red
bell peppers (stems removed, seeded, roughly chopped) 2 jalapénos (stems removed, sliced) 1 red onion (peeled, sliced) 2 cloves garlic (peeled) 1
orange (zested, juiced) 1
cup sherry vinegar 1/2
cup brown sugar 1 tablespoon whole mustard seeds 1 teaspoon kosher salt 2 tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8 slices sesame bread (sliced into 3 / 4 - inch thick slice) 8 tablespoons unsalted butter (softened) 1
cup Parmesan (freshly grated) 2
cups Fontina cheese (shredded) 16 pieces Salami (thinly sliced) Kosher salt and freshly ground black pepper (to taste)
SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk - Vegetable broth in place of filtered water (if using broth, decrease sea salt to 1/2 tsp)- 1/4
cup chopped red onion in place of shallot - Yellow or
orange bell peppers in place of red - Any small, hot pepper in place of serrano - Additional cashews in place of pistachios (in the bisque)- Walnuts or almonds in place of pistachios (in the pistou)- Fresh cilantro in place of flat - leaf parsley
Ingredients 2
cups / 330 g cooked or canned chickpeas (garbanzo beans) 1 red
bell pepper, diced1
orange bell pepper, diced1 / 2 red onion, diced3 spring onions, choppedthumb - sized piece fresh ginger, peeled and grated3 / 4 tbsp sugar2 to 3 tbsp lemon juice1 tbsp cuminsalt, pepper, to taste2 to 3 tbsp chopped cilantro Directions In a bowl, mix together the chickpeas with the red
bell pepper,
orange bell pepper, the red onion and the spring onion.
Ingredients: 1/4
cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground pepper 8 red, yellow and / or
orange bell peppers, diced 1 large sweet potato, diced 4
cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or diced) Freshly chopped cilantro Seeded crackers of your choice
1 red cabbage (approx. 1 3/4 lb), halved 4 fat or 6 skinny scallions, trimmed 2 red
bell peppers, membranes and seeds removed 1 yellow
bell pepper, membranes and seeds removed 1
orange bell pepper, membranes and seeds removed 1 fresh red chile, seeded large bunch (approx. 4 oz) fresh cilantro 1
cup pineapple juice, from a carton 2 limes, preferably unwaxed 1 1/2 tbsp sea salt flakes or kosher salt, or to taste 2 tsp Asian sesame oil 2 tsp maple syrup
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1
orange bell pepper, 1 inch dice 1 red
bell pepper, 1 inch dice 1 green
bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2
cups French beans, trimmed 2
cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2
cups water cilantro to garnish, chopped Parmesan to garnish, grated
Here is what I did: Threw all this in the crockpot on high for 3 - 4 hours (to cook chicken) then lowered until ready to serve a couple hours later) Chopped up 2 chicken breasts, red and
orange bell pepper, yellow onion, asparagus, a clump (literally it was clumped together and at least 1 1/4
cup) of frozen corn, 1 can ortega chiles, 2 cans cream of chicken soup, filled 1 can with water, filled 1 can 2 times with almond milk, 2 tsp granulated chicken broth, 2 pinches cayenne pepper, 1 tsp ground pepper.
1 1/2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced 3 cloves garlic, minced 1
orange bell pepper, diced 1 red
bell pepper, diced 1 jalapeño, seeded, if desired, and diced fine - grain sea alt and freshly ground black pepper 1/2
cup (125 mL) fresh or frozen corn 1 (14 - ounce / 396 - g) can diced tomatoes, with their juices 1
cup (250 mL) tomato sauce or tomato puree 2 to 3
cups (500 to 750 mL) chopped kale leaves or baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3
cups (750 mL) cooked wild rice blend or brown rice taco shells
4 chopped
bell peppers - 1 green pepper, 1 red pepper, 1 yellow pepper and 1
orange pepper (to equal approximately 6
cups, chopped)
1 1/2
cups chopped carrots 2
cups chopped sweet
bell peppers (a mixture of yellow, red and
orange — no green) 1 large onion, diced (yields about 2
cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1
cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
Ingredients: • Olive oil • 4 spicy Italian sausage links, casings removed • 1 large onion, quartered and sliced thinly • 1 1/2 teaspoons salt • 1 teaspoon Italian seasoning • 1/2 teaspoon cracked black pepper • 1 red
bell pepper, cored and thinly sliced • 1 yellow
bell pepper, cored and thinly sliced • 1
orange bell pepper, cored and thinly sliced • 4 cloves garlic, pressed through garlic press • 1/2
cup white wine (I used Chardonnay) • 1 (28 ounce) can diced tomatoes with juice • 2 tablespoons flat - leaf parsley, chopped • 1/4
cup fresh basil leaves, julienned, divided use • 8 ounces Pappardelle noodles, uncooked
To reap the benefits aim for at least two
cups of veggies total, with lots of different colors, such as field greens, red tomatoes, purple cabbage,
orange bell peppers, white onion... and keep changing up the variety.
6 red and
orange bell peppers 1
cup uncooked quinoa 1 - 2 cans green chiles (I prefer HOT) 1/2 chopped white onion 1 - 2 ears of corn 1 chopped tomato 1 garlic clove 2 tsp cumin 1 tsp oregano 2 tsp coriander half a juiced lime 1
cup cubed queso fresco smoked salt & pepper Chopped cilantro for serving
1
cup farro, uncooked 3
cups water 1 tablespoon olive oil 1 bulb fennel, trimmed and sliced on the bias 1 red,
orange or yellow
bell pepper, seeded and thinly sliced 2 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar Sea salt and fresh cracked pepper to taste
Pepper Cilantro Fajitas: Cook 1
cup bell peppers (red, green or
orange), 1/2 small onion and 1 tablespoon olive oil.
Cheesy Chicken Fajitas Print Cook time 35 mins Total time 35 mins Author: Adapted from Cooking Light Magazine Serves: 4 (2 tacos each) Ingredients 2 teaspoons olive oil 1
cup sliced red onion ** 1
cup sliced
orange bell pepper 1/2
cup fresh corn kernels 1/2 teaspoon kosher salt 1/2 teaspoon black pepper -LSB-...]
1 can of black beans, rinsed and drained 1 large
orange bell pepper 1 pint cherry tomatoes 2
cups corn (fresh or frozen, thawed) 5 green -LSB-...]
A
cup of red
bell peppers contains three times the amount of Vitamin C as an
orange!
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or
orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2
cups fresh tomatoes with juice, diced 1
cup vegetable broth 1
cup water (add more or less to desired thickness) 1/4
cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3
cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
Just 1
cup of papaya or broccoli, one whole kiwi, a medium
orange, or 1/2
cup of red
bell pepper each contain over 100 percent of the recommended daily intake of Vitamin C.