Sentences with phrase «cups dark leafy»

2 cups dark leafy greens (I used a baby kale / spinach / Swiss chard salad mix from Whole Foods)- I freeze these so they never go bad!

2 cups dark leafy greens (I used a baby kale / spinach / Swiss chard salad mix from Whole Foods)- I freeze these so they never go bad!

Not exact matches

1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan

* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)

The great thing about eating a Whole Food Plant Based Diet is that I get plenty of protein when I eat my cooked beans (1 cup cooked beans = 15 grams protein) and my nuts and seeds (15 grams = 1 cup walnuts or 1/2 cup sunflower seeds), and my dark leafy greens (11 grams per 100 calories).

2 1/2 cups water or stock 1 tablespoon butter, optional 1 teaspoon sea salt, divided 1 cup wild rice 1/4 cup freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/2 chopped fennel bulb, core removed 1/2 red pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens — I used rainbow chard salt and lemon to taste Pecorino cheese for garnish, optional

You could also simply have a balanced salad full of dark leafy greens, 1/4 - 1/2 cup of whole grains, beans, roasted or raw vegetables, and some hemp seeds.

What you need: 2 1/2 cups water or vegetable or chicken stock 1 tbsp butter 1 tsp sea salt, divided 1 cup wild rice 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 cup chopped fennel bulb, core removed 1/2 red or yellow pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens salt and lemon to taste Pecorino or Gorgonzola cheese, for garnish (optional)

1 Small Yellow Onion 2 - 3 Tablespoons Minced Garlic 1 Large Bunch Of Chard Or Other Dark Leafy Green 8 Ounces Of Grated Cheddar Cheese (about 2 1/2 cups) 1/2 Cup Chopped Fresh Parsley

One cup of most dark, leafy green vegetables supplies the daily requirement of beta carotene, as well as vitamins C, E and K. Dark leafy greens are also high in fiber, folic acid, and dozens of trace minerals and nutriedark, leafy green vegetables supplies the daily requirement of beta carotene, as well as vitamins C, E and K. Dark leafy greens are also high in fiber, folic acid, and dozens of trace minerals and nutrieDark leafy greens are also high in fiber, folic acid, and dozens of trace minerals and nutrients.

1 big handful torn dark leafy greens (kale, spinach, swiss chard, etc.) a handful frozen banana chunks a handful frozen mango a handful frozen pineapple 1 - 2 cups water or coconut water ice (if needed)

It only takes two tablespoonfuls of yellow sweet potatoes, half a cup of dark green leafy vegetables or two - thirds of a medium - sized mango in a day to meet the vitamin A requirement of a pre-school child.11 This way, not only is the vitamin A requirement being addressed, but a whole range of other micronutrients as well.

Super Smoothie: 1 cup (approximately) almond milk or any milk you like + 1 handful baby spinach or mixed dark leafy greens + 1 scoop of your favorite protein powder (try to avoid protein powders with lots of additives and sugar - link to my top 5 favorites) + 1 Tablespoon peanut butter or almond butter + 1/2 cup berries (frozen or fresh) + 1/2 cup sprouted grain cereal (link so you know what to look for)

Herbs de Provence Emulsified MCT Oil ● 2 - 3 cups organic dark leafy greens ● 2 tbsp.

Since then, I've either switched to glucomannan, lowered the amount of psyllium I use to tablespoons rather than 1/2 cups (or more), or bring out the good old standby: dark leafy green salads.

1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan

Vegetables To Consume: 3 - 7 servings per day minimum (one serving is about 2 cups of salad greens or 1/2 cup of steamed, raw or juiced vegetables) Healthy Choices: Lightly cooked dark leafy greens (spinach, collard greens, kale, or Swiss chard), cruciferous vegetables (Brussels sprouts, broccoli, cabbage, kale, bok choy and cauliflower), carrots, beets, onions, peas, squash, and salad greens.

That's why I enjoy ONE cup of daily coffee, ONE (or occasionally two) cups of daily red wine, one or two cups of a variety of teas daily, ONE serving of a leafy greens salad each day, Nightshade vegetables like tomatoes and peppers a couple times a week, the healthiest types of aged cheeses a few times a week, and even the occasional dark beer... and I know that these are generally doing a body good... PLUS, they're just really enjoyable and a fun part of life!

On the other hand, if you were willing to obtain your vitamin E exclusively from dark green leafy vegetables, you could get 100 % of the DRI from about 5 cups, representing 150 - 200 calories but only 2 - 5 grams of fat.

Meal 5: Salmon with lemon and garlic asparagus; large dark, leafy green salad with oil and vinegar; one cup green tea.

A serving of the GGS contains over 3 cups of dark leafy green vegetables, which is more than many people get in a week!