I used less sugar, lime (definitely do this over vinegar), reduced the carrot / added sliced mushrooms and broccoli, and added finely
diced baby red chillis with the onion and garlic.
Not exact matches
2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper
red chili flakes 6 cups
baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup
diced white cheddar cheese Fresh chives for garnish
4 tablespoons butter 1 cup
diced carrots 1 cup
diced red onion 4 cups cooked long grain rice 1 1/2 teaspoons matcha 2 large eggs 1/2 cup
baby tomatoes, chopped 4 green onions, chopped
1/4 cup of
diced grapes (I use
red but any will work — you could even use
baby champagne grapes and save a step on
dicing)
1 1/2 cups frozen, shelled edamame 1 cup canned garbanzo beans, drained and rinsed 2 cups
baby tomatoes, chopped 1 cup
diced red onion1 cup canned black beans, drained and rinsed 4 tablespoons fresh dill, chopped 4 tablespoons fresh flat leaf parsley, chopped 1/4 cup lemon juice 1/2 cup olive oil 1 tablespoon honey 1/2 teaspoon freshly minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper
Here's what you will need: 2 large zucchini & 2 large squash 1 package of
baby spinach 1 pint of tomatoes (I used «one sweet tomato» but you can use any type of tomato) I halved the tomatoes 1 can of
diced tomatoes (as needed) salt, pepper, garlic, oregano &
red pepper to taste Parmasean Cheese to... [Read more...]
dried parsley 1/2 cup fresh green and
red peppers 1 — 2 cups mushrooms, sliced 2 cups
baby spinach leaves 10 — 12 leaves of fresh basil, chifonade 15 ounce can
diced tomatoes, drained 1 — 2 cups marinara sauce 1/2 - 3/4 tsp.
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large
dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound
baby new potatoes 1/2 pound carrots (peeled, large
dice) 2 tablespoons fresh oregano 2 cups
red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon
red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)
2 lbs of ground turkey (I used lean 93 %) 1 cup of cooked quinoa (any color will do) 1 medium yellow onion,
diced very small 6 garlic cloves, minced 1 cup of chopped spinach leaves (I used
baby spinach leaves) 1/4 teaspoon of
red chili flakes 2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon of Italian Seasoning 1 teaspoon of Oregano Salt and Pepper 1 tablespoon of flaxseed meal 1 egg, beaten
1/4
red onion,
diced 4 small cooked sweet potatoes or 3 medium, cut in small cubes 1 can or brick of garbanzo beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2 cups) 1 can or brick of black beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2 cups) 2 Tablespoons sesame tahini 2 Tablespoons apple cider vinegar 5 ounces mixed
baby greens.
2 cups packed
baby spinach 1/2 cup
diced red bell pepper 1 large egg, lightly beaten 1/4 cup panko breadcrumbs 1/4 cup all - purpose flour 1/4 tsp.
1 Tablespoon DeLallo extra virgin olive oil 1 cup
diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo roasted
red peppers, drained and
diced 2 handfuls
baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper
1/2 cup brown rice (pre-cooked, use leftovers) 1/2 cup edamame beans (cooked) 2 handfuls of
baby spinach about 1/2 cup
diced sweet peppers (
red, orange, yellow) handful of green onions, chopped (1 - 2 sprigs) handful of cherry tomatoes, halved 1/4 cup pine nuts 4 tablespoons hemp hearts 1 large perfectly ripe avocado
Ingredients (Stuffed Chicken): Two skinless chicken breast 1/4 cup of your favorite goat cheese 1/4 cup of
diced grapes (I use
red but any will work — you could even use
baby champagne grapes and save a step on
dicing) 1/4 cup -LSB-...]
6 cups
baby spinach or mixed salad greens 1
red onion, thinly sliced 1/2 pint cherry tomatoes, sliced in half 1 big, ripe avocado,
diced 1/2 cup julienned carrot Freshly ground black pepper to taste
1/4
red cabbage, finely shredded 1 large carrot, grated 1 cooked beet, grated, dried between paper towels 2 cups packed
baby spinach leaves, stemmed, finely chopped 1/4 cup
red onion, 1/4 - inch
dice 1/4 cup dried currants 3 tablespoons finely chopped fresh mint
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or
baby carrots,
diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato,
diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can
red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
ingredients ONE - POT GREEN CHILE CHICKEN ENCHILADA BAKE 2 tablespoons olive oil 1
red onion (peeled, small
dice, divided) 2 cups corn (shucked, fresh, cut off the cob) 1 container
baby spinach (5 - ounces) 2 teaspoons cumin 1 tablespoon chili powder 1 rotisserie chicken (skin and bones discarded, shredded) 10 6 - inch corn tortillas (divided) 3 cups store - bought green enchilada sauce (divided) 1 cup Monterey Jack cheese 1/4 cup cilantro (to garnish) Kosher salt and freshly ground pepper (to taste) 1 lime (cut into wedges, to serve)
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy
red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small
dice 2 - 3 cups corn kernels 1.5 cups cooked
baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small
dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp
red wine vinegar 1/2 tsp salt, or to taste
1 - 2 Tbsp olive oil 1 clove garlic, minced 1/2 onion,
diced (yellow or
red will work) 1 pound beets (about 2 medium - sized or 3
baby beets), peeled and chopped into 1 / 2 - inch pieces 1 cup Israeli couscous 1 1/4 cups water 1/4 tsp kosher salt + more to taste pepper to taste
1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely
diced 1 scant tablespoon
red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1
red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or
baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
2 pounds stew meat salt and pepper 2 tablespoons canola oil 1 onion,
diced 2 cloves of garlic, minced 1 (6 ounce) can tomato paste 4 cups beef broth 2/3 cup
red wine 1 tablespoon Worcestershire sauce 1 pound potatoes, cut into chunks 1 pound
baby carrots 2 - 3 stalks of celery, chopped frozen peas, thawed and barely cooked (optional)
1 1/2 pounds ground turkey 1/2 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt, plus more for buns 1 tablespoon Worcestershire sauce 1/2 teaspoon ground
red pepper (cayenne) 1 shallot, finely
diced Cooking spray Cabot Habanero Cheddar, Cabot Jalapeno Light Cheddar, or Cabot Pepper Jack, sliced (about 6 ounces) 6 whole wheat hamburger buns
Baby spinach, sliced avocado and sliced tomato
Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium green or
red bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces small white new potatoes, halved or quartered into bite - size chunks 1 can (15 ounces) chickpeas, rinsed and drained 1 can (14.5 ounces)
diced tomatoes or fire - roasted
diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh
baby spinach leaves
Ingredients: 5 cups organic
baby spinach leaves, coarsely chopped 2 large
red bell peppers,
diced 2 cups celery,
diced ¬ Ω cup
red onion, chopped 1 Tablespoon fresh oregano 2 Tablespoons fresh lime juice 3 Tablespoons organic extra-virgin olive oil 1 cup fresh goat cheese, crumbled ¬ º cup slivered almonds sea salt and fresh - ground pepper to taste
Loaded with fresh
baby greens and arugula, the salad features generous servings of
diced red and golden beets, crumbles of tangy goat cheese and lots of buttery, toasted pistachios.
* Two 10 - inch all - natural white or wheat tortillas * approximately 2 ounces of sliced or shredded Manchego or Cheddar cheese * 2 cups Dole Power Up Greens (or other mixed
baby greens or arugula) * 1 cup
diced Dole pineapple (or other fresh pineapple) * 2 tablespoons
diced red onion * 1 tablespoon minced fresh cilantro * 1 teaspoon minced fresh chile pepper
1 1/2 teaspoons (7 mL) extra-virgin olive oil 1
red onion,
diced 3 cloves garlic, minced 1 orange bell pepper,
diced 1
red bell pepper,
diced 1 jalapeño, seeded, if desired, and
diced fine - grain sea alt and freshly ground black pepper 1/2 cup (125 mL) fresh or frozen corn 1 (14 - ounce / 396 - g) can
diced tomatoes, with their juices 1 cup (250 mL) tomato sauce or tomato puree 2 to 3 cups (500 to 750 mL) chopped kale leaves or
baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3 cups (750 mL) cooked wild rice blend or brown rice taco shells
Soup: 2 tablespoons oil (butter / ghee) 1 onion,
diced 3 - 4 cloves garlic, minced 4 cups stock (chicken, beef or vegetable) 28 oz can fire roasted crushed tomatoes 2 large carrots, peeled and
diced 2 - 3 stalks celery, sliced 1 medium potato,
diced (or cauliflower for paleo) 1 cup (approx) chopped green beans 1 portabello mushroom,
diced 1 large zucchini,
diced 1
red or green pepper, sliced Fresh
baby spinach — couple handfuls 1/2 teaspoon basil 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon marjoram Salt and pepper (to taste)
1 lb ground grass - fed beef 2 cups cubed sweet potato or quartered
baby reds 2 cups
diced red bell peppers 2 tbsp lard, bacon drippings, tallow or duck fat 1 medium yellow onion,
diced 2 cloves garlic, minced 1 tsp ground cumin 1 tsp ground coriander sea salt and black pepper to taste Optional: sliced green onions and chopped cilantro for finishing
Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the
diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and
red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these
babies will go fast!
Ingredients: 1 medium yellow onion,
diced 3 ribs celery,
diced 2 medium carrots, peeled and
diced 4 cloves garlic, smashed, peeled and minced 1 TBSP grated fresh ginger 1 pound
red lentils, sorted and rinsed 1 tsp turmeric 1 tsp coriander 2 quarts organic vegetable broth 1 bay leaf 1/2 (5 - ounce) box
baby spinach, roughly chopped (about 2 cups, chopped) Freshly... Read More»
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
2 ears [non-GMO] corn 1 tablespoon extra virgin olive oil 1/2 cup
red onion,
diced 1 small - medium yellow squash,
diced 1 small - medium zucchini,
diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety of cherry tomatoes, halved 1 jalapeno, minced large handful of
baby arugula (about 1 1/2 ounces) 1/3 cup thinly sliced basil leaves Sea salt and fresh ground black pepper to taste
1/2 cup fresh bread crumbs (I make crumbs from Ezekiel bread) 6 large potatoes 1/2 cup soy milk, unsweetened, plain salt and pepper to taste 4 tablespoons oil - free vegetable broth 1 large onion, minced 6 ounces zucchini,
diced 2 15 - ounce cans of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons dry
red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces
baby spinach or arugula leaves, chopped
Avocado Veggie Wrap Ingredients: 1/2 cup chopped organic
red cabbage 1/2 cup organic
baby arugula 1 cup shredded organic carrots 1/2 avocado,
diced 2 TBS organic Vegenaise 1 organic sprouted large whole grain tortilla Preparation: Spread vegenaise on tortilla, add veggies and wrap!
Ingredients you will need 1 large carrot, grated 1 Granny Smith apple, grated 80 g (2 cups) rocket, washed and dried 40 g (1 cup)
baby spinach leaves, washed and dried 1
red capsicum, roughly
diced 120 g (1 cup) cherry tomatoes, halved 1 large avocado, peeled, pitted and cubed 60 g (1/2 cup) goji berries, plus extra to serve 3 tbsp pumpkin seeds, plus extra to serve 3 tbsp sunflower seeds, plus extra to serve 3 tbsp almonds 70 g (1/2 cup) shelled pistachios 30 g (1 cup) coriander leaves, chopped chilli flakes, to taste
Serve wrapped in a whole wheat tortilla with
baby spinach, sliced mango, sliced
red onion, and
diced avocado.