Sentences with phrase «few veggies i would»

Spinach w / butter was one of the few veggies I would willingly eat as a child, so this is right up my alley.

I made it last night and added a few veggies I had in my fridge (eggplant, green pepper and beet).

I just used a few veggies I had in my fridge.

Broccoli was one of the few veggies I would eat when I was little.

Not exact matches

I have made a few things from your recipes and tried the Saffron falafel and roasted veggies last night.

I've also made it a few times using the cooked veggies and honestly, I can't tell the difference.

Now I know there have been a few falafel recipes here and I love them mostly because they are a vehicle for lots of veggies and a good sauce.

Now this dish honestly tastes just as good cold too, especially if you like crisp raw veggies, but since I prefer my zoodles having that «pasta - like» feel, I simply sauteed mine for a few minutes on the stove and then just tossed them with the pesto sauce.

These ones have a few added veggies in the way of green peas, making them extra-yummy.

When I have veggies that need to be used or I am leaving town for a few days, or maybe I just need a quick dinner, this type of meal -LSB-...]

But the very best part is that if you're feeling unmotivated to cook a few vegetable - ish side dishes, you don't have to... plenty of veggies are already included here!

Review Body: I too have made this dish a few times but I like to add red pepper flakes while tossing the veggies for a punch of flavor.

Up until this point we've chopped a few veggies and waited for time to pass.

I have a few recipes without tomatoes that I personally cook quite often: Vegan Corn Chowder and Pita Pockets with Roasted Veggies and Hummus for example.

I have to admit that a few times I've cut up a bunch of veggies, toasted some pitas, and gone to town in with this dip... for dinner.

I've made this a few times, have added chicken breast, shrimp and additional veggies, always turns out fantastic.

I was able to use the first veggies from my garden in it (kale and basil) and while I made a few adjustments (basically I threw in what veg I had in the fridge) I made your vinaigrette to the letter and it's AMAZING.

So I'm looking for more vegetarian options that have protein because I can hardly make it more than a few hours without eating if I just eat veggies.

From there you're just a few cans of coconut milk and some veggies away from something as delicious as you'd get in a Thai restaurant.

I have a few questions for you: How many veggies are you eating per day?

It doesn't even matter what veggies you have (but beans are the best) but I could live off a pot of that soup and a dozen muffins every few days.

I've already made a few variations with different meats and veggies and all are clear winners at our dinner table, though this version with chunks of beef and sweet potatoes may just top the list.

Simple wraps with nori, fermented veggies, avocado (not really pantry but I always have a few of varying ripeness around).

I have blogged my own version of cauli couscous salad a few months ago: http://kelliesfoodtoglow.com/2014/04/01/loaded-cauliflower-couscous-salad-with-roasted-turmeric-chickpeas-that-study/ («That study» is not about chickpeas, btw) I favour a quick drying a softening blast of grated and turmeric - coated cauliflower in a hottish oven, with preserved lemon and lots of shaved veggies stirred in.

It even gives me some space to have few pots to plant some veggies like tomatoes and bell peppers.

Toast sesame seeds first in a dry pan Cook wild rice (Trader Joe's has a nice blend with daikon radish sprouts) Chop and saute veggies — usually lots of greens, garlic and onions, plus whatever else I happen to have Scramble a few eggs or chop up some leftover meat

So let's move on to what I've been eating the past few days: peanut butter noodles with chicken and veggies!

My roommates and I had a bbq a few weeks ago and I may have gone a bit overboard on the fruits and veggies at the farmers market.

You can make veggie swaps based on your families likes and dislikes and maybe add in a few veggies that they haven't tried.

We received our latest CSA shipment today, and an internet search returned a few promising recipes that would utilize our fresh veggies and wouldn't require any trips to the grocery store.

Maybe... but I'd like to credit all those glowing fruits, veggies and superfoods that kept up my immunity, because I used to get sick a few times a year!

This is perfect timing... I helped out on a farm a few weeks ago and got some root veggies in exchange, so I've got something like 10 pounds of carrots in my refrigerator right now.

I've also mentioned a few times that I've been experimenting with new to me veggies from my CSA box.

I've been growing some veggies in pots over the last few years, and growing your own really does make you appreciate the people who do it well and so naturally.

It's so flavorful, loaded with veggies, and it only requires a few ingredients that you probably already have in your pantry!

I've been eating like a killer whale for the past few weeks, so it's time to get more veggies at home.

Made these a few days ago, but mixed the avocado with the veggies after they had cooked, and put it all in a crunchy corn taco shell instead of the tortillas..

I had some coconut milk left over in the fridge, and a few fresh veggies and corn on my hand.

Then when the veggies are added to the broth and simmered for a few, the soup is blended so it has a rich creamy texture.

Here are just a few of the ways we've used it: as a pizza sauce, in casseroles, on roasted veggies, on salads, and as a sandwich condiment.

can you recommend a few veggies that would work well with this piccata sauce as a main dish??

It has 6 different seeds (not counting the peas which are technically seeds too), and a few slightly cooked green veggies, tossed together in a light lemony garlic vinaigrette.

I tried this methid today, had to change a few things based on what I had in the house — but, the method of cooking flavorful cous cous and veggies is really what I needed, and this recipe was very useful for that!

I've been going a bit crazy with my spiralizer these last few days!I have been writing about spiralized veggies.

I've long loved cauliflower — it was one of the few fresh veggies I'd eat as a kid, probably owing the fact that my mom smothered them in Velveeta (fortunately my taste for it has withstood the witholding of processed cheese sauce).

So, I went with a few radish rounds and zucchini ribbons / sticks but spiralized veggies would also look amazing.

I loved the freshness of this soup (and this soup calls for finding the freshest veggies possible), but I do have a few suggestions for those who are looking for a blast of flavor in the broth.

If you don't feel like turning on your grill just to grill a few slices of fruit and veggies, then use your grill pan if you have one — it will still turn out delicious!

She would definitely be much happier eating plain pasta with a few grates of sheep's milk cheese on top, but she'll also tolerate most veggies when they're interwoven with any pasta - like food.

Now that it's (finally) March, we only have a few weeks left where root veggies, kale, and heavy winter flavors are what we need to keep us going, so I'd suggest that you indulge in this dish now before all you can think about are radishes and asparagus and rhubarb.