2 medium size apples 12 slices Cabot Seriously Sharp Cheddar Cracker Cuts 2 tablespoons honey 1/4
cup riced broccoli *
Not exact matches
1 bunch organic
broccoli 3/4
cup raw pistachios 2
cups vegetable broth 2 cloves garlic, chopped 1 tbsp
rice wine vinegar extra virgin olive oil ricotta cheese or plain yogurt
YOU»LL NEED: 1 Tbsp finely grated carrot; 1/4 tsp finely grated ginger; 2 tsp
rice wine vinegar; 1/2 tsp honey; 1/2 tsp soy sauce; 1/8 tsp toasted sesame oil; 1 Tbsp canola oil; 1/2
cup purple cabbage; 3/4
cup cooked soba noodles or whole - wheat spaghetti (from 1 oz dry); 1/2
cup broccoli florets; 1/4
cup shredded carrots.
Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown
rice and
broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red wine vinegar, add 1/2
cup low sodium chicken broth and dash of red pepper flakes) with smashed potatoes and a veggie
1 shallot, minced 3 stalks of celery, thinly sliced 1 small head of
broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful of baby bok choy, thinly sliced 1
cup of frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of
rice flour
NUTRITION VALUES (excludes chicken marinade): With 4oz chicken breast, 4 oz asparagus, 4 oz
broccoli, 4 oz cauliflower, 1/4
cup of brown jasmine
rice, 1/4
cup quinoa — 444 calories --11.5 g fat --3 g saturated fat --135 mg sodium --52 g carbohydrates --9 g fiber --2 g sugar --33 g protein -
1 - 2
cups of brown
rice (you'll have extra) 1/2 head
broccoli 1
cup chickpeas 1/2 purple onion, diced 1 grated carrot 1 clove garlic 1/4
cup ground flaxseeds 1/4
cup hemp seeds 1 avocado 1/2
cup diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy) 1 tablespoon olive oil or flax oil (optional) Dash of cayenne
chicken liver — grated or minced 3
cups brown
rice — washed to remove starch 6 - 7
cups chicken stock (preferably homemade) 4 T olive oil 2 - 3 small — med heads
broccoli, chopped (or cauliflower — you can mix it up) 1 small onion, chopped 1 shallot, chopped 4 cloves garlic, chopped 4 T butter (or schmaltz) 4 T olive oil (again) 3
cups whole milk 3
cups gruyere or gouda cheese — shredded salt and pepper to taste
Ingredients 1/4
cup reduced - sodium chicken broth 2 Tbsp
rice vinegar 3 Tbsp low - sodium soy sauce 2 tsp cornstarch 1 Tbsp brown sugar 1/2 tsp dark sesame oil 1 tsp garlic - chili sauce * 1 Tbsp plus 1 tsp canola oil, divided 1 - 2 tsp fresh ginger, grated 2 cloves garlic, minced 1 pound shrimp, peeled and deveined 1/2 tsp kosher salt 4
cups small
broccoli florets 1
cup onion, vertically sliced (not pictured) Sesame seeds for garnish
2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2
cups)
broccoli, cut into florets 125 g (41/2 oz / 1
cup) green beans, roughly chopped 100 g (31/2 oz / 1
cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown
rice, to serve
200 g / 7 oz tender stem
broccoli or kale or fine green beans (or a mixture of all three) 200 g / 7 oz firm or extra firm tofu, pressed 30 ml / 2 tbsp soy sauce or tamari 165 g / 1
cup cooked chickpeas 2
cups rice, cooked 2 - 4 tbsp vegan yogurt, to serve
bag
broccoli slaw * 1/3
cup mayo 1/3
cup sour cream 1/4
cup rice vinegar juice of 1/2 lime zest of 1/2 lime 1/2 jalapeno, seeds and veins removed, finely diced 2 tbsp sugar salt and pepper, to taste avocado slices, for garnish
So, I'll saute a few chicken breasts, steam a bag of
broccoli, simmer a
cup of
rice and....
Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons
rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4
cups cooked spaghetti or
rice noodles 1
cup broccoli florets, chopped 1/2
cup carrots, grated 1/2
cup canned water chestnuts, chopped 1/2
cup onion, chopped 1/2
cup mushrooms, sliced 1
cup cabbage, chopped 4
cups low - sodium vegetable broth 1
cup chili - garlic sauce 1/2
cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.
3 bundles flat
rice noodles (around 14 ounces) 2 tablespoons toasted sesame oil, plus more for the noodles 1 ounce whole baby corn, cut into pieces or 1
cup corn kernels (canned or frozen) 2 medium carrots, thinly sliced 1 medium red onion, halved and thinly sliced 3/4
cup green beans, chopped 1
cup broccoli, broken into small florets 3 cloves garlic, finely chopped Chopped peanuts and cilantro, to garnish (optional)
To plate, place 1
cup of the coconut brown
rice on a plate, top with tofu and a side of
broccoli, spoon over some of the sauce from the pan and garnish with green onions and peanuts.
Ingredients 1 Pkg extra-firm tofu 3 tablespoon cornstarch 1 tablespoon Thai red curry paste 1 tablespoon soy sauce 1 tablespoon
rice wine vinegar 3 tablespoons finely chopped garlic, divided 3 green onions, green part finely sliced and divided 1/4
cup oil 4 oz sliced white or baby bella mushrooms 3
cups broccoli florets 1/2
cup sliced red onion Few dried red chillis Sauce: 2 tablespoons soy sauce 1 tablespoon
rice wine vinegar 1 tablespoon Sriracha sauce 1 tablespoon cornstarch
I made a huge batch of stir fried veggies: onion, garlic, ginger, green beans, zucchini, peas, carrot, red cabbage and
broccoli and served atop 1
cup of brown
rice with a drizzle of cold pressed sesame oil.
3/4
cup brown
rice, cooked based on package instructions 2 - 3 garlic cloves, finely chopped Small chunk of ginger, peeled and finely chopped 1 small yellow onion, chopped to your preference 1 head of
broccoli, stems removed 2 - 3 carrots, sliced 1 baby bok choy, ends cut off and leaves separated 1/4
cup toasted sesame oil 1/4
cup tamari (or soy sauce)
3 large eggs, lightly beaten 1 tsp kosher salt Freshly ground black pepper 2
cups leftover
rice or wild -
rice blend, cooked 1
cup finely chopped parcooked
broccoli florets 2 scallions, finely chopped 3/4
cup coarsely grated sharp cheddar Butter and olive oil, for frying
I added steamed
broccoli, about 3/4
cup cooked Jasmine
rice, lots of pan-fried tofu (the recipe for how I make mine is here), a few handfuls of of raisins (I love raisins in salad!)
Adapted from Marie Simmons» cookbook, «The Amazing World of
Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directi
Rice» 1 teaspoon olive or other vegetable oil 1/2
cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch
broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2
cup) Lemon Dressing: 1/4
cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the
rice according to package directi
rice according to package directions.
Red
Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directi
Rice and
Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package dir
Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of
Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directi
Rice» 1 teaspoon olive or other vegetable oil 1/2
cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch
broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package dir
broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2
cup) Lemon Dressing: 1/4
cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the
rice according to package directi
rice according to package directions.
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and
rice black bean veggie burgers
broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried
rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried
rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky
rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter
cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut
cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
1/2
cup water 1/4
cup peanut butter 1/4
cup tamari (soy sauce) 2 tablespoons
rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2
cups broccoli florets, blanched 1 red bell pepper, cut into thin strips 2
cups thinly sliced napa cabbage 1
cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4
cups cooked brown
rice 1/4
cup chopped roasted peanuts (optional)
brown
rice fettucine noodles 1 Tbsp coconut oil 2 cloves garlic, minced 1/2 Tbsp ginger, minced 1
cup onion, diced 1
cup mushrooms, chopped 1
cup carrots, chopped 1 medium head of
broccoli, cut into florets 1 lime Scrambled egg (optional) 2 Tbsp tamari 2 Tbsp nut butter (like NuttZo) 1/2 Tbsp maple syrup Cook
rice noodles according to package instructions.
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2
cup peanuts, toasted 1 bunch of scallions, shredded 2
cups finely shredded cabbage 1/2
cup mung bean sprouts 1/2
cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown)
rice vinegar toasted sesame seeds, black or white
1 lb cooked large shrimp 1 red onion, chopped 1 green pepper, chopped 2
cups fresh
broccoli florets 1/2
cup shredded carrots 1/4
cup reduced sodium soy sauce 1/4
cup rice wine vinegar 1 tbsp unrefined sugar 2 - 4 tbsp sweet and sour chili sauce 3 tsp cornstarch 1 tbsp ginger or garlic, minced 2 tbsp olive oil Red pepper flakes, optional 2
cups uncooked brown
rice
1
cup cooked brown
rice 2
cups broccoli florets, fresh or frozen 2 to 3 teaspoons Dijon mustard 1 1/2 teaspoons low - sodium soy sauce 1/4 to 1/2 teaspoon hot sauce of choice Agave nectar or sugar, to taste (optional)
Wild
Rice Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pe
Rice Salad with
Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground blac
Broccoli Recipe 2
cups cooked wild
rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pe
rice 2
cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground blac
broccoli florets, blanched and cooled 2
cups sugar snap peas, blanched and cooled 1/2
cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4
cup dried sweet cherries, halved 1/2
cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pepper
1 1/2
cups chopped Fresh
Broccoli, about 1 inch pieces 1 1/2
cups diced Fresh Cauliflower, resembling
rice 3/4
cup diced Fresh Tomatoes, divided 4 large Organic Eggs 3 Tablespoons Olive or Coconut Oil, plus more frying 1/2
cup grated Mozzarella or Cheddar Cheese 2 large Garlic Cloves, finely chopped (about 1 Tablespoon) 1/2 teaspoon Fresh Lemon Zest 1/2 teaspoon Sea Salt 1/8 teaspoon Hot Sauce or Siracha (this helps enhance flavor but isn't overly spicy) 1/2
cup Gluten - Free Flour Mix or White Flour Fresh Parsley and Lemon, for garnish
4 tablespoons soy sauce, divided 1 tablespoon seasoned
rice wine vinegar 1 1/2 teaspoons grated fresh ginger, divided 1 teaspoon minced fresh garlic, divided 1/8 teaspoon red pepper flakes (optional) 1 pound sirloin steak, thinly sliced 1 / 4 - inch across the grain 1/4
cup hoisin sauce 3 tablespoons orange juice 1 large head
broccoli (2» thick stem) 1 large carrot (2» diameter) or small carrots, peeled 1 tablespoon oil (safflower or canola) 3 green onions, thinly sliced 3
cups hot cooked brown
rice
The only changes I made were to use a whole red bell pepper, a mix of brown and black
rice, double the dry mustard, and a large head of
broccoli from my garden (about 7
cups worth).
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6
cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown
rice vinegar 1/4 teaspoon sriracha 1 1/2
cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large
broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back of a chef's knife and chopped finely 1 tablespoon grated ginger root 2
cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown
rice vinegar sea salt 2
cups broccoli florets 2 large carrots — julienned 3/4
cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4
cup chopped green onions basil or cilantro leaves
3
cups cooked quinoa - see method below 5
cups raw
broccoli, cut into small florets and stems 3 medium garlic cloves 2/3
cup raw nuts — cashews, almonds or pine nuts 1/3
cup rice Parmesan (tricky to find but you'll see it in the chillers in a small blue foiled shaker) sea salt to taste 2 tablespoons fresh lemon juice (usually 1 med.
Step 2: Combine
rice,
broccoli, sautéed vegetables, 1
cup Cheddar cheese, and soups / substitutions.
Vegetarian
rice bowl: 1/2
cup cooked brown
rice, 1/2
cup cooked chopped
broccoli, 1/2
cup cooked chopped carrots, 1/2
cup sauteed tofu, garlic powder, basil & pepper (Add or use leftover cubes of fruit and / or a veggie too — for ex.
Ingredients 1 1/2
cups uncooked red
rice 2
cups broccoli florets...
2
cups of favorite marinara or spicy tomato sauce 1 box brown
rice pasta or chickpea pasta 1 bunch
broccoli...
Cauliflower
rice: Around 12 oz (1 1/4
cup)
riced cauliflower (I seriously recommend grabbing a bag from Trader Joe's if there's one around you) 1 - 2 tbsp olive oil Around 8 oz (1
cup) sliced mushroom 1/2
cup broccoli florets 1 tbsp gluten - free tamari or soy sauce (I used a low sodium tamari) 1 - 2 tbsp minced garlic, or to taste 1/4 tsp ground ginger Salt & pepper to taste Diced green onions, for garnish (optional)
1
cup of grapes 1 cashew lara bar Big Salad of
broccoli and lettuce with Raw Crackers with Tahini Garlic and Lemon dressing with Chocolate Honey fudge Zucchini Spaghetti with Marinara sauce with lots of basil 1
cup parsnips and cashew
rice with tahini and a bit of sesame oil Buckwheat cereal with protein milk and strawberries Calories ~ 2436
I actually did a sample once on MFP - Using (following order of ap)- 1.5
cups kidney beans 0.5
cups blueberries 1 medium banana, 1 medium apple, 1
cup sliced strawberries 1/2
cup broccoli 2
cups raw spinach 1/2
cup mushrooms, 1/2
cup cooked tomatoes 1 TBLSP ground flax 1/4
cup walnuts 1/4 tsp Turmeric 1/2
cup cooked oatmeal, 1/2
cup cooked wild
rice, 1/2
cup cooked millet
2 tablespoons extra virgin olive oil 3/4
cup chopped onion 1/4 teaspoon minced fresh rosemary leaves 3
cups finely chopped
broccoli rabe 1 1/2
cups cooked whole grain
rice 1/2 teaspoon fine ground sea salt 1/8 teaspoon ground black pepper 1/4
cup chopped pecans 4 fresh figs, sliced and quartered
Meal 3 (12:30 pm) 1
cup of brown
rice Serving of vegetables such as green beans,
broccoli, asparagus 5 ounces of chicken Supplements: Vitamin C (1000 mg)
2 green peppers 3 really big heads
broccoli 2 sweet potatoes 1 big butternut squash OR 2 - 3
cups brown
rice or oatmeal for grain option 1 bag frozen spinach 2 apples 6 carrots Bone broth or chicken broth — about 4 - 6
cups to cover contents
1
cup frozen or fresh corn 2 carrots, diced 3 green onions, chopped 4 mushrooms, sliced 1 8 - ounce can chopped pineapple, or fresh if available 2
cups baby spinach 1 red chile, seeded and diced 1/2
cup chopped cilantro 1 small head
broccoli, diced 2
cups uncooked brown jasmine
rice
1
cup oatmeal Post-Workout Breakfast: 12oz sweet potato, 10 egg white omelet with a
cup of red peppers Lunch (First): 2
cups white
rice, 8 oz chicken breast,
cup of
broccoli Lunch (Second): 2
cups white
rice, 8 oz chicken breast,
cup of
broccoli Dinner: 8 oz steak, 12oz potato, spinach salad Pre-bedtime: 2 scoops Naked Casein Protein, 5g creatine
4oz grilled chicken for lunch, 1/2
cup brown
rice and 1
cup of
broccoli.
1
cup brown or wild
rice 2 tablespoons vegetable oil 2 tablespoons minced garlic 3/4 pound
broccoli, cut into bite - size florets 3/4 pound cauliflower, cut into bite - size florets 1/2 red bell pepper, diced red - pepper flakes 1/2
cup low - sodium vegetable broth Tamari, use according to taste preference