Salad Ingredients: 2
cups of romaine lettuce, chopped 1/2 cup of roasted corn 2 boneless skinless chicken breasts, grilled and sliced into strips 1/2 avocado, diced 1/2 cup of black beans, drained and rinsed 1/2 cup of cherry tomatoes, halved
Salad Ingredients: 2
cups of romaine lettuce, chopped 1 (6 oz) can of crab meat, strained 3 pieces of turkey bacon, cooked and roughly chopped 1/2 avocado, diced 1/2 cup of light shredded mozzarella 1/2 cup of cherry tomatoes, halved 1/2 cup of chopped scallions
And since what is really important is what we eat in total, here is a screenshot of the same analysis of a «meal» consisting of 1 cup of brown rice, 1 cup black beans, 1 cup cooked carrots, 6
cups of romaine lettuce (I like big salads), and a large apple.
If I had a large salad with 5
cups of romaine lettuce I would get 40 calories or 2 % of my daily calories.
2 medium oranges, peeled 1 half - inch knob of fresh ginger, peeled 1/4 of an avocado 3
cups of romaine lettuce, washed 1 cup almond milk, or your favorite nut milk 1 handful of ice cubes
Not exact matches
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
In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves,
romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2
cups of chicken stock and a drizzle
of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.
14 - ounce can black beans, drained & rinsed 15 black olives, chopped 1/2
cup sliced green onions 2 medium heads
of romaine lettuce, sliced 1
cup cilantro, chopped 1 - 2
cups tortilla chips 1 avocado, sliced
1
cup red grapes 2 teaspoons chia seeds, soaked for about 10 minutes 2 bananas 1 head
romaine lettuce or other green leaves 1 tablespoon sesame seeds 4 to 5 ounces
of filtered water
8
cups of mixed green salad (you can use any kind
of lettuce, in the above picture I used
romaine lettuce).
1 package hearts
of romaine lettuce 1/4
cup grated parmesan cheese 1/3
cup Caesar dressing Salt and pepper to taste
5 ripe persimmons, sliced (with seeds and stem removed) 5 leaves
romaine lettuce 2
cups orange juice 1/4 bunch
of mint
2 cans chickpeas, well drained 1/4
cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes
of a box grater and squeezed dry (about 1/2
cup) 1/2 medium yellow onion, finely chopped (about 1/2
cup) 1 medium carrot, grated on the large holes
of a box grater (about 1/2
cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4
cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount
of freshly ground black pepper Whole wheat buns, red onions and
romaine lettuce, for serving
Assembly: 1 baguette French bread, cut into long thin slices on diagonal 1/3
cup grated Parmesan Block
of Parmesan cheese 2 large head
of Romaine lettuce
2 avocados 1 package
romaine lettuce hearts 1 large orange 1 small knob fresh ginger 1 large bag
of prepared broccoli slaw (you'll need 6
cups) 1 small bunch
of scallions (green onions) 1 bunch cilantro 1 large head cauliflower 1 large tomato 4 oz fresh white mushrooms, sliced 1 small onion 1 bunch
of kale 1 small butternut squash 1/2 pint raspberries (or 1
cup frozen)
1 medium head
of radicchio,
romaine, or structured
lettuce, trimmed and torn 3
cups of brown rice, room temperature or slightly warmed 1/2
cup peanuts 2 oranges (or blood oranges), peeled and segmented 1/2
cup crispy, fried shallots * 1 - 2 big handfuls
of chopped herbs (basil, cilantro, or combination) 4 scallions, thinly sliced
Cool Summer Salad (Semi-Raw) Ingredients: 3
cups spinach leaves, shredded 1
cup Romaine lettuce, shredded 1/2
cup shredded organic carrots 2 zucchini, shredded 1
cup of alfalfa sprouts 1
cup of broccoli florets 1/2
cup diced yellow bell pepper 1
cup red cabbage (chopped) 2 hard - boiled omega - 3 eggs (sliced) 2 ounces shredded organic cheese Dressing Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash
of Herbamare.
Ingredients: 1 full head
of romaine lettuce tossed with roasted sweet potatoes (or pumpkin / butternut squash), artichoke hearts, diced celery, Italian herbs, black pepper, kimchi or sauerkraut, sometimes kale or arugula (not pictured here today), and about 1/4
cup of this dressing.
INGREDIENTS 2
cups of filtered water or almond milk 2 large handfuls
of baby spinach 6 leaves
of romaine lettuce, chopped 6 tablespoons
of hemp seed (for protein) OR 2 servings high - quality, organic protein powder
of choice 2 tablespoons almond butter 1 teaspoon vanilla extract a pinch
of sea salt (optional) 1 banana, frozen or 1 1/2
cups frozen peaches 1/2
cup of ice (optional)
Ingredients: 1/2
cup semi-pearled faro, uncooked (or 1 1/4
cups cooked faro) 1/2
cup raw pecans 2 teaspoons good quality maple syrup Kosher salt Cayenne pepper 2 medium carrots, shaved 1 small zucchini, shaved 1/2 red onion, shaved 2 baby radishes, shaved 5 ounces baby
lettuces (I used a mix
of baby
romaine and baby arugula.)
2 fresh tomatoes 1 red or yellow bell pepper 2 packages
romaine lettuce hearts 1 8oz package / bag baby spinach leaves (6
cups or more) 2 hass avocados 1 bunch
of celery 2 heads cauliflower (or 6
cups total frozen florets) 1 large spaghetti squash 1 small head raddichio 1 bunch fresh basil
You can use the
romaine leaves for a formal kind
of presentation, or a more rustic look by pouring about a fourth
of a
cup of the dressing over a wedge
of iceberg
lettuce and sprinkle the croutons around.
6
cups fresh, washed salad greens or 4 good handfuls (I used an assortment
of butter
lettuce, red leaf
lettuce and
romaine, friseé and baby spinach would also be lovely)
3/4 pound tomatillos, husked and washed 3
cups chicken stock 1
cup pepitas 1/4 teaspoon cumin seeds 4 whole cloves 3 - inch piece
of canela 2 jalapeno chiles (or more), stemmed, seeded, and chopped 1 poblano chile, stemmed, seeded, and roughly chopped 1/2 medium onion, roughly chopped 2 cloves garlic 1 tablespoon vegetable oil 1
cup cilantro leaves, washed and dried 3
romaine lettuce leaves, washed and dried
1/2 whole wheat baguette cut on a diagonal into 1/4 - to 1 / 2 - inch - thick slices 1/2 teaspoon sea salt 1 tablespoon extra-virgin olive oil 1/4 teaspoon garlic powder 2
Romaine lettuce hearts, trimmed and leaves separated One 14 - ounce can hearts
of palm, drained, rinsed, and thinly sliced crosswise 2 tablespoons finely grated Parmesan cheese or nutritional yeast 1/2
cup sliced or slivered, unroasted almonds
for the salad: * 1
cup chopped red pepper * 1
cup chopped
romaine lettuce * 1 tomato, seeded and diced * 1/3
cup chopped herbs (I used a combination
of basil, cilantro, and mint) * 1/2 -1 ripe avocado, chopped * 1 Cara Cara orange, peeled and chopped * 1 carrot, chopped * 2 tablespoons chopped scallion or red onion * 2 tablespoons raisins * 2 tablespoons pistachios (or other nuts / seeds)
Salad 4 medium carrots, peeled and shredded on the large holes
of a cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly sliced into half moons 1/3
cup chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly sliced 6 oz dried rice noodles (rice vermicelli), broken into 6 - inch pieces 4 - 5
cups romaine lettuce, chopped 1/2
cup fresh basil, chopped 1/4
cup fresh cilantro, chopped 1/4
cup fresh mint, chopped
1/3
cup whole - wheat panko breadcrumbs 2 teaspoons sesame seeds (optional) 1 teaspoon smoked paprika, divided 1 tablespoon extra-virgin olive oil 1 medium yellow onion, finely chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4 teaspoons kosher salt 3/4 teaspoon coarse black pepper 3 tablespoons tomato paste 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1 14.5 - ounce can diced tomatoes 1 1/4
cups grated sharp cheddar cheese, divided For serving: (optional) 1
cup chopped hearts
of romaine or iceberg
lettuce 1/2
cup finely chopped bread - and - butter pickles
(Time: 20 minutes) All you need are taco shells, a
cup or two
of chopped
lettuce (choose
romaine or red leaf over iceberg), a coarsely chopped tomato, canned black beans, a jar
of mild salsa, and grated Monterey Jack cheese.
Refreshing Summer Taco Salad: Serves (at least) 4 Ingredients: 1, 16 oz package
of lean ground turkey 1
cup frozen corn Dash
of: salt, pepper, chili powder, garlic powder 1 head
of romaine lettuce, washed 1 can low sodium black beans, drained and rinsed 2 roma tomatoes, diced 1/4
cup reduced fat colby jack...
-5-6 clean and dry
romaine lettuce leaves -1
cup of shredded chicken (cooked)-1 avocado -1 / 2 lemon or lime -1 tomato (or 1/2
cup of cherry tomatoes)-2 tbsp chopped onion -1 / diced jalapeno pepper - Salt, pepper and garlic powder, to taste
Ingredients: 1 full head
of romaine lettuce tossed with roasted sweet potatoes (or pumpkin / butternut squash), artichoke hearts, diced celery, Italian herbs, black pepper, kimchi or sauerkraut, sometimes kale or arugula (not pictured here today), and about 1/4
cup of this dressing.
Oatmeal: Ingredients 1/2
cup organic oats 1 tablespoon ground flaxseed 2 tablespoons raisins 1/2
cup apple, chopped 1/4
cup coconut milk 1/2 handful
of walnuts 1/2 tsp cinnamon Instructions: - Cook oatmeal in water according to directions with flaxseed, raisins, and apple - Drizzle with coconut milk and top with walnuts and sprinkle with cinnamon Green smoothie: Ingredients 1 1/2
cups water 1 head organic
romaine lettuce, chopped 3 - 4 stalks organic celery 1/2 head
of a large bunch or 3/4
of a small bunch
of spinach 1 organic apple, cored and chopped 1 organic pear, cored and chopped 1 organic banana...
Lunch — huge salad (bowl larger than my head) with
romaine lettuce, kale, carrots, tomatoes, cucumbers, olives, mushrooms, can
of tuna, 2 tbsp olive oil, 3 tbsp lemon juice, 1 tbsp white vinegar, 1
cup of walnuts
of wonderful green smoothies with mostly collards, kale, and
romaine lettuce and spinach with 1/2 banana, some chia seeds or ground flax, and blueberries and / or say, 1/2
cup mangoes on some days.
・ ・ ・ BLT Salad by @whole30recipes 4 - 6
cups of romaine or butter
lettuce 1/4 -1 / 2
cup cherry tomatoes, halved 1/8
cup red onion, finely diced 2 TBSP (to taste)
of ranch dressing (recipe in a previous post) 2 - 3 slices
of bacon, cooked and chopped Fresh dill minced (~ 1/2 TBSP) Place ingredients in a dish (I like deep bowls) in the order listed.
of grilled chicken, 1
cup mixed greens or
romaine lettuce, tomato, shredded carrots, sprouts, jicama, cucumbers, onions, 2 tablespoons
of olive oil and balsamic vinegar.
For dinner, 3
cups of ww pasta with a mushroom tomato sauce for dinner with a large 5
cup romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce
of toasted almonds and 1/2
cup of broccoli sprouts; for lunch a 16 ounce bowl
of 15 bean soup, a slice
of Ezekiel bread, 8 ounces
of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2
cups of steel cut oatmeal cooked in water with an ounce
of raisins and a tablespoon
of brown sugar.
olive oil • 1 small onion, chopped • 1/2 teaspoon
of sea salt • 1/4 teaspoon
of black pepper • 1/2 teaspoon
of garlic powder • 1/4 teaspoon
of chili powder • Red pepper chili flakes to taste • One 15 ounce can
of rinsed, unsalted black beans • Handful
of chopped cilantro • 10 - 12 chilled
lettuce cups,
romaine or iceberg • Chopped tomatoes, for garnish • Chopped green onion, for garnish • Lime wedges for garnish
Romaine lettuce boats for taco shells About a 1/4
cup shredded purple cabbage 1 scallion, chopped kelp flakes to taste (optional) juice
of 1 lime
● Head
of red leaf
lettuce, or any bibb or
romaine lettuce of choice ● 1/3
cup.
THE LAYERS: 1 can organic refried black beans 8oz organic cream cheese, softened 16oz organic sour cream 16oz organic salsa 1 large organic tomato, chopped 1 organic green bell pepper, chopped 1 bunch organic green onions, chopped 1 heart organic
romaine lettuce, shredded 6oz sliced black olives 2 avocados, diced Squeeze
of lime juice 2
cups raw cheddar cheese, shredded
2 cloves
of garlic 1 anchovy fillet 1 tbsp olive oil 2 egg yolks 3 tbsp dijon mustard juice
of 1/4 lemon 1 dash tobasco 1 head
Romaine lettuce, washed and torn into bite size pieces 1/4
cup parmesan cheese 3 slices cooked bacon (optional)