Sentences with phrase «cup veggies of»

• 2 cups mixed greens • 3/4 cup veggies of your choice (try cucumbers and tomatoes) • 1/3 cup white beans, rinsed • 1/2 avocado, diced

chunk light tuna in water, drained • 1/3 cup canned white beans, rinsed • 3/4 cup veggies of your choice (try cucumbers & tomatoes) Combine ingredients and top salad with 1 Tbsp.

Not exact matches

Then chop them up nice and small and place in a pan with one cup of boiling water, put the lid on and allow them to slowly disintegrate into a stock, after about 12 minutes the veggies should be nice and soft.

Garlic Onion Veggie Dip (Dairy - Free, Gluten - Free, Vegan)(Makes about three cups, which is plenty for a crowd, and is best served with fresh veggies or your favorite type of chip.)

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Set aside some of the sauce (you can reserve a cup or so for veggies if you'd like to throw some on top.)

Some ideas to try: overnight oats (swap in seasonal fruit of choice in this recipe), egg frittata or egg muffins, or oatmeal cups for breakfast; tuna sandwich, chicken salad, a cup of soup, or a salad for lunch; smoothies, yogurt parfaits, hummus and veggies (try my hummus endive boats), and fruit and peanut butter for snacks.

A classic PB&J with string cheese, chocolate - covered raisins and Greek - yogurt ranch dip for the full cup of fruits and veggies.

The new Protein Boxes and Bowls have at least 20 g of protein and a full cup of fruits and veggies.

Vegan Taco Salad Cups by Feasting on FruitWith crunchy homemade corn cups, romaine lettuce, veggie «meat», toppings, and a sprig of cilantro, these little cups are an abundance of flavorful veggies all in a one hand - held package

To pickle radishes — or anything really — follow this method (for about 1 lbs of veggies): Bring 1 cup water, 1 cup vinegar, 1/4 cup sugar, and 2 tbsp kosher salt to a boil.

In a large saute pan, combine all the chopped and prepped veggies with the spices, curry paste, and 1/4 cup of coconut milk.

3 - 4 cups of mixed seasonal veggies of your choice (I use any combination of the following: cauliflower, broccoli, eggplant, red capsicum, snow peas, zucchini, carrot, broccolini, corn, bok choy...)

I sauteed a bit of red onion, garlic, bok choy and mushroom in a skillet then transfered the veggies into a pot with 1/2 cup uncooked quinoa, 1/2 cup cooked chickpeas, 1 cup vegetable stock and some spices (basil, anise seed, cayenne pepper, S&P).

Used half zucchini and half eggplant and canned tomatoes, ended up removing a cup of the couscous before mixing with the vegetables because I wanted a higher veggies to starch ratio.

* you can use packaged shredded hash browns ** use one cup of your favorite veggies One muffin is 1 smart point, two for 3 points and three for 4 points using the WW recipe builder.

They're a really effective way to get dense nutrition into our bodies, and when you're trying to eat 6 - 7 cups of veggies every day, drinking an I Quit Sugar smoothie ensures you get 2 - 3 serves of the good stuff in a single hit.

This dish is a great recipe if you are following the Wahls protocol, as it is a very tasty way to help you reach both the goal of eating 9 cups of colorful or sulfur - rich veggies and for eating raw, enzyme - rich vegetables.

and manages to sneak in four cups of veggies.

Toss with 1/2 cup Organic Rosemary Balsamic or dressing of choice Place 1/4 dressed veggies in bottom of 16 - ounce mason jar.

1 1/2 cups finely chopped veggies of your choice (I used sweet onion, red onion, red bell pepper, and zucchini)

Also added a cup of frozen mixed veggies 45 minutes before completion for texture contrast and color.

Finally, I sauteed the veggies together in olive oil until crisp tender and then added about 1/2 cup of quinoa to them.

Add about 2 - 3 T of hummus to each wrap, then about 1/3 cup shredded carrot, a few slices of bell pepper, and a few slices avocado (plus any other veggies you like!).

Basically a cup and a half of your favorite veggies in each packet will do the trick.

Taking the «everything is better with butter» concept to heart, this recipe uses half a cup of the good stuff to be mixed with herbs before getting dolloped onto the salmon and veggies.

I need to remember that 9 cups of veggies a day thing.

~ 0.5 kg (~ 1 lb) of Left over roast beef ~ 1 lunchbox of rice 4 eggs 1 onion 1 — 1 1/2 cups of mixed veggies & edamame ~ 10 shrimp Olive oil Salt & pepper Soy sauce

Add about 4 cups of water — just enough to cover the veggies.

Combine 2 cups of stock, leftover turkey and veggies, and spices of your choice (we love to add rich fall flavors like ground mustard, honey, and even fresh apples) in a large pot.

Plus, this was around the time that I only ate around a cup of veggies per day and was after I'd discovered the benefits of eating healthy foods.

Ingredients: -3 peppers -1 / 2 can cream of chicken (original recipe called for cream of mushroom, but I already had an open can of cream of chicken from the chicken bake)-2 cups frozen veggies, diced / thawed - half a can of black beans -1 cup quinoa, cooked -1 tsp paprika -1 tsp cayenne pepper - slices of pepper jack cheese, quartered

One thing we were not sure on though is if it is 1 cup all mixed together or 1 cup of pasta and then 1 cup of veggies.

I then take the amount of rice I need to make this and use 1/4 Cup pineapple juice and 1/2 cup coconut milk to every COOKED cup of rice — adding it before adding veggies back Cup pineapple juice and 1/2 cup coconut milk to every COOKED cup of rice — adding it before adding veggies back cup coconut milk to every COOKED cup of rice — adding it before adding veggies back cup of rice — adding it before adding veggies back in!

4 cups cooked quinoa, cooled veggies of your choice (I used broccoli, cherry tomatoes, scallions and red peppers this time around) 3/4 cup sunflower seeds 1/4 cup low sodium soy sauce 1/4 cup extra virgin olive oil juice of 1 to 1 1/2 lemon (s) salt and pepper to taste

I love my Cuisinart 4 - cup mini food processor (affil link), I put the veggies in and pulse a few times which saves lots of time.

Substitute 1 cup of frozen mixed veggies (the one with the corn and string beans) and sauté it with the other veggies.

1/2 cup Earth Balance Spread (Original) 1/2 cup sliced, toasted almonds 1 pound of cooked green beans or asparagus (or any other veggies that you like) Salt to taste Pepper to taste

Add cashews and 1 cup of broth to the blender with veggies.

To each bowl, add about 1 cup of the quinoa, 1/4 of the hummus, 1/4 of the carrot slaw, 2 tablespoons cilantro, and any other veggies being used.

In a small cup, mix 1 tsp of coconut flour with a bit of water (just like how you usually do with corn starch) then pour in the mixture to the veggies

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

Cumin Lime Roasted Veggies (serves 2 - 3) 4 cups of your fav veggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of water) 1 large clove of garlic, minced 1 tsp of cumin a sprinkle of coarse sea salt & pepper the juice of halfVeggies (serves 2 - 3) 4 cups of your fav veggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of water) 1 large clove of garlic, minced 1 tsp of cumin a sprinkle of coarse sea salt & pepper the juice of halfveggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of water) 1 large clove of garlic, minced 1 tsp of cumin a sprinkle of coarse sea salt & pepper the juice of half a lime

Add the vegetable broth, water, bay leaf, and 2 cups of frozen mixed veggies.

While the veggies are sautéeing, add the vegetable bouillon cube to two cups of boiling water.

it shouldn't be this complicated... the jist of it is here... saute the onions and garlic till golden and add the veggies I ADDED CORN CUT FROM THE COB just because and I see another reader did... cover, cook till desired tenderness... maybe 1/2 hr and wallah... we had leftover linguini we warmed in it while it simmered at the end and a side of meatballs and it was fabulous... and forget 1 cup of olive oil... what a waste!

(So, if you have two cups of grains, add one cup of shredded veggies.)

I added jalapeno to the sauteed veggies and I only used 1/2 cup of half and half and omitted the sour cream.

For dinner I had a mound of stir fried veggies in coconut oil and added the 1/2 cup chickpeas suggested to ease out of purification, I topped with a tbsp of sesame oil.

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.