cream cheese, softened 1 cup Parmesan cheese, grated 1 cup mayonnaise 1 tbsp black pepper, freshly ground 1
cup sweet onion, small dice
1
cup sweet onion, diced 4 cloves garlic, minced 1 cup grated carrot (about 1 large) 1 1/2 cups grated zucchini (about 1 medium) 3 cups chopped white (or brown) mushrooms 1 tablespoon refined coconut oil (for cooking) salt + pepper to taste 1/4 cup low sodium tamari (non-GMO) 1 cup oat flour 1 cup sunflower seeds (shelled and ground)
6 — 8 Servings Ingredients: 1 tablespoon olive oil or butter 2
cups sweet Onions, finely diced 2 quarts vegetable stock or water * 2 tablespoons curry spice blend or more to taste 1 teaspoon garam... Continued
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.
1/2
cup dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed with a knife 6
cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1
cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons
sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
1/3
cup Spicy Southwestern Peanut Better 2/3
cup olive oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2 teaspoon coarse salt 2 large
sweet onions, sliced into rings 1/4 inch thick 1/2 teaspoon cayenne pepper
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1
cup diced
sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1
cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2
cups black beans, drained & rinsed
Follow the basic recipe instructions on top, using a simplified and more economical ingredient list: 1 medium
onion, 1 large
sweet potato, 2 large carrots, 1
cup canned crushed pineapple (1/2
cup reconstituted frozen orange juice if crushed pineapple is hard to get), 1
cup raisins, 2 tablespoons cinnamon, 1/3
cup vegetable oil, 1/4
cup sugar, salt and pepper to taste.
2 tablespoons olive oil 1/2 large
sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2
cups prepared mild salsa 2
cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more)
2 tablespoons ghee or coconut oil, divided 1 medium to large
sweet potato, peeled and finely chopped (about 2
cups chopped) 1 small red
onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)
2
cups diced seedless watermelon 3/4
cup finely diced
sweet onion 3/4
cup canned black beans, rinsed and drained 2 jalapeno peppers, seeded and finely diced 1/4
cup minced fresh cilantro Juice from 1/2 a lime 2 teaspoons brown sugar, packed 1 garlic clove, minced 1/2 teaspoon salt Tortilla chips
For the Caramelized
Onion Dipping Sauce: 1 Tbsp butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to
Onion Dipping Sauce: 1 Tbsp butter 1 medium
sweet onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to
onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4
cup mayonnaise salt and pepper to taste
1/2
cup extra virgin olive oil 1
cup warm water 1
cup red wine vinegar 1
cup red wine 1 capsicum, very finely chopped 1 Roma tomato, very finely chopped 1 spring
onion, very finely chopped 2 tablespoons parsley, very finely chopped 2 cloves garlic, minced 1 teaspoon
sweet paprika 2 teaspoons chilli flakes 2 bay leaves, whole 1 tablespoon dried oregano 2 teaspoons salt
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large
sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2
cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
2 tablespoons extra virgin olive oil 1 medium
onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon
sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1
cup grated orange - fleshed
sweet potato 1
cup cashews, soaked for an hour 1
cup water, if needed 2 tablespoons fresh lemon juice, or to taste
1
sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini
sweet red and / or orange peppers, sliced 1/4 white
onion, sliced 3 tablespoons store - bought salsa 1/4
cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
olive oil 1 large
onion, chopped 1 leek, chopped 3 1/2
cups chicken or vegetable broth 3 medium
sweet potatoes, peeled and cut into 1 - inch pieces 1 -LSB-...]
1/4
cup reduced - sodium tamari 1 tablespoon mirin (
sweet Japanese cooking wine) 1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon
onion powder or 1/4
cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium
sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped
3 tablespoons olive oil 1/4
cup flour 1 medium sized
onion, diced large 3 cloves garlic, minced 1 heaping
cup sweet red peppers, diced large (or one red bell pepper) 2
cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3
cups vegetable broth at room temperature 2
cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2
cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2
cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned
sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small
onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4
cup heavy cream
1) 2 cans of
sweet corn (or 1 can of
sweet corn and 1 can of creamy corn) 2) 2
onions, sliced thinly 3) 1 large red bell pepper 4) 1
cup of milk cream 5) 1
cup of cream cheese 6) 4 eggs, beaten 7) Salt, pepper and ground nutmeg to taste 8) 2 pre-made store - bought tart shells 9) 3 — 4 tablespoons of sugar
1 pound of carrots, chopped 1 pound of
sweet potatoes, peeled and chopped into bite - sized pieces 1
cup red lentils 1
onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4
cups stock, vegetable or chicken 3
cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
1 ball pizza dough (homemade or we recommend Publix or Trader Joe's) 1/4
cup bbq sauce (we recommend a mix of a
sweet BBQ sauce and this hot BBQ sauce) 1/2
cup cooked chicken, shredded 1/4
cup caramelized
onions 1 - 2
cups shredded cheese (depending on how cheesy you like it, we recommend a mix of Mozzarella and cheddar)
2
cups cooked, shredded chicken 3/4
cup mayonnaise 1/3
cup sweet pickle relish 2 green
onions, chopped 2 cloves garlic, minced 1
cup chopped celery 1
cup halved red grapes 1/4 cashew halves & pieces 1 tsp.
2
cups finely diced baked ham 2 tablespoons
sweet pickle relish 1/4
cup mayonnaise 2 tablespoons Dijon mustard Half medium
onion, finely diced 2 celery stalks, finely diced Half a bell pepper, finely diced Salt and black pepper to taste
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon
onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2
onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5
cups chicken broth 2 ears
sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
1 1/2
cups finely chopped veggies of your choice (I used
sweet onion, red
onion, red bell pepper, and zucchini)
Ingredients: 3 tablespoons extra virgin olive oil 1/2
sweet onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced green chiles, drained 2 1/2
cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2
cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs salt and pepper to taste garnishes: 1/2
cup queso fresco, crumbled 1 - 2 radishes, thinly sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce
1/4
cup reduced - sodium tamari 1 tablespoon mirin (
sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon
onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium
sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red
onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large
sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1
cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green
onions, chopped, divided use 1
cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 pack of Sainsbury's
Sweet & Smoky BBQ pulled Jackfruit 1
cup of cooked brown rice 2
cups of greens of your choice (i have used rocket but lettuce or mix leaves are great as well) 1
cup of cooked
sweet corn 1
cup of cherry tomatoes 1/2 red
onion finely chopped 1 avocado 1 1/2 lime a generous handful of chopped coriander a sprinkle of chilli flakes (optional)
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2
cups mixed lettuce greens 1/4
cup Buttermilk Ranch Dressing, more as needed 1/2
cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons diced
sweet onion 1/2
cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1
onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2
cups 1 inch cubes) chopped pumpkin 1
cup white wine (or vegetable broth) 4
cups vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t smoked
sweet paprika freshly ground pepper and additional salt to taste
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium
sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4
cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4
cup milk of choice (rice, soy, hemp) 1
cup dairy - free Swiss cheese substitute 1/2
cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small
sweet onion (or 1/2 large), finely chopped 1
cup carrots, chopped 1 tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3
cups low sodium chicken broth (more or less according to desired thickness) 6
cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to use in soups.
144 g (1
cup) gluten powder (vital wheat gluten) 2 T nutritional yeast 1 t
onion powder 1 t salt 1 t smoked
sweet paprika 1 t liquid smoke 180 ml (3/4
cup) water
1 (14 1/2 ounce) can gluten - free chicken broth 1
cup chopped
onion ⅛ teaspoon black pepper 1 (12 ounce) can evaporated skim milk or milk of choice 3 tablespoons cornstarch 1 (12 ounce) can corn with
sweet peppers or regular canned corn 1 (6 ounce) can minced clams, undrained, optional
8
cups of spring greens 1 mango, seeded, peeled and chopped 1/2
sweet onion, diced 2 tablespoons freshly chopped cilantro 1/3
cup cashews
For the patties: 2 lbs ground chicken breast 1
sweet onion, peeled and grated 1/2 can black beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4
cup adobo sauce from canned chipotle 1/2
cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4
cup pickled jalapeno juice from jar 1/4
cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp
onion powder Preheat grill to medium heat.
2 tablespoons extra virgin olive oil 1 medium
onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5
cups vegetable broth as needed 2 pounds orange - fleshed
sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4
cups) 1 1/2
cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3
cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3
cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4
cup chopped scallions, for garnish.
5 tablespoons coconut oil 1 red bell pepper, chopped 1/2
sweet onion, chopped 4 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2
cups cubed pineapple 2 large eggs, slightly beaten 1 1/2 tablespoons low - sodium soy sauce 4 green
onions, sliced 1/2
cup cashews, some chopped if desired
Pineapple Salsa - 1
cup fresh pineapple, diced - 1 jalapeño pepper, seeded and diced - 1/2
sweet onion, diced - 3 tablespoons chopped fresh cilantro - 1 lime, juiced - salt and pepper to taste
spice paste: 3 lemongrass stems, finely sliced, white part only 2 - 4 red chilis, to taste 1/2 red
onion, rough chopped 4 garlic cloves, diced 1 ″ piece of fresh ginger, peeled & sliced 1/2
cup grape seed oil 2 tsp shrimp paste 1 tsp ground turmeric 1 tsp
sweet paprika
I made the addition of a half a
cup of
sweet yellow
onion, roughly chopped, to balance out all the cheese.
4
cups butter lettuce, chopped 1 avocado, chopped 2/3
cup sweet corn 1/2 pint grape tomatoes, quartered 1/4 red
onion, diced 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive olive 1/2 teaspoon red wine vinegar 1 lime, juiced a few tortilla chips, crushed
1 + 1/4
cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red
onion, diced 3 medium
sweet potatoes, about 5
cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2
cups) 3 — 5
cups water (or vegetable stock) 1/3
cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving
1 can cream of
onion soup 2
cups water or chicken stock 1 1/2
cups shredded Cheddar cheese 1/2
cup Huntsman cheese, crumbled 3
cups cooked elbow macaroni 4 tablespoons buttered bread crumbs 2 tablespoons
sweet yellow
onion, chopped 1 tablespoon pimiento, finely chopped 1 tablespoon chives, finely chopped
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red
onion, diced 2 medium size
sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1
cup lentils, rinsed 2
cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
Glaze: 1
cup rice wine or dry sherry 2/3
cup mirin (
sweet sake, available in Asian markets) 3 tablespoons sugar 2 tablespoons minced ginger 2 tablespoons minced green
onion, including some of the greens 1 tablespoon Asian chile oil (available in Asian markets) 2 teaspoons wasabi paste 1 teaspoon soy sauce 1 teaspoon Togarishi Seasoning, commercial or see recipe, below 1/4 teaspoon sesame oil
5 tablespoons
sweet paprika 1/4
cup coarse kosher salt 1/4
cup granulated garlic 2 tablespoons dried oregano 2 tablespoons dried thyme 2 tablespoons
onion powder 2 tablespoons cracked black pepper 2 tablespoons ground cayenne pepper 2 tablespoons dried parsley