Try add - ons like thinly sliced onions, sliced ripe tomatoes, and
fresh romaine lettuce leaves, all of which add extra nutrients, too.
Not exact matches
The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and
fresh salad mix (any
lettuce will do but I used an Italian
Romaine, green
leaf and cabbage mix).
3 - 4 Serrano peppers 1/4 medium sized onion 2 garlic cloves 1/2 cup up to 1 cup slightly packed,
fresh epazote
leaves ** 1/4 cup parsley
leaves 1/2
romaine heart
lettuce 2 cups baby power greens, like spinach, kale, arugula, mustard, chard.
Meal 2: HUGE
fresh salad with
romaine lettuce, power greens,
left over veggies from previous nights dinner (grilled onions, bell peppers, zucchini, yellow squash), roasted beets, cucumber, chicken, chia seeds, hemp hearts, avocado, and my homemade «Strawberry & Greens» dressing.
peaches, peeled and diced 1 cup cherry tomatoes, halved 8 basil
leaves, thinly sliced 1 tablespoon
fresh lemon juice 1 pound ground chicken breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper
Romaine or butter
lettuce leaves (for serving)
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
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp
fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head
romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro
leaves 1/4 cup chopped
fresh mint
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)
Stuff it into a hollowed - out pepper, place it in
lettuce leaves, or spread it on top of
fresh romaine or arugula, as I've done here.
Ingredients: Avocado oil, whole buttermilk, sour cream,
fresh flat -
leaf parsley,
fresh chives, Dijon mustard, salt, pepper, garlic, shiitake mushrooms, olive oil,
romaine lettuce, plum tomatoes, blue cheese
1 head
Romaine lettuce, chopped 1 head Belgian endive, chopped 1 cup
fresh mint
leaves, chopped 2 large oranges 2 ugli fruit or tangelo 1/2 cup pineapple juice 3 tablespoons
fresh squeezed lemon juice 3 tablespoons sugar 1/8 teaspoon salt 1/2 teaspoon cinnamon 3 tablespoons walnut oil 1/2 cup golden raisins 1/3 cup chopped walnuts or macadamia nuts, toasted
1/2 pound ground turkey breast 1/4 teaspoon chopped
fresh rosemary
leaves 1 tablespoon olive oil 1/2 cup chopped onion 2 cloves garlic, minced 2 sweet potatoes (about 6 ounces each), peeled and cubed 1/4 cup chopped
fresh cranberries 1/4 teaspoon fine ground sea salt 1/8 teaspoon ground black pepper 1 head Nutraleaf Red Leaf or Red
Romaine lettuce 1 to 2 ounces shaved or freshly grated parmesan cheese
Fresh Produce: Feed one
leaf 2 - 3 times a day (am, noon, pm)
ROMAINE LETTUCE, COLLARD GRNS, CILTANTRO or PARSLEY, KALE, DANDILION GRNS, BROCCOLLI, SPINACH
2 teaspoons cumin seeds 7 tablespoons red wine vinegar 6 tablespoons olive oil 5 15 - to 16 - ounce cans kidney beans, rinsed, drained 1 medium - size red onion, finely chopped 1 1/2 cups walnuts, coarsely chopped 1/2 cup chopped
fresh cilantro, plus additional for garnish
Romaine lettuce leaves Additional chopped walnuts