2 pounds (Two 16 ounce bags) of frozen veggies of choice, or approximately 6 cups of canned or
fresh vegetables of choice (I used an organic Mediterranean blend from Whole Foods and asparagus)
Not exact matches
Gardening excels in this capacity, and for this reason, is an especially compelling
choice for a wellness program: When we garden, we step outdoors and expose ourselves to sunshine and
fresh air; we dig our hands into the dirt and connect with nature; and we develop a relationship with the food we consume, and therefore, with the earth in which that food grows — among other things, giving us more incentive to increase our daily intake
of fresh vegetables and fruits.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or
vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your
choice (for serving)
Men 2 scoops
of protein powder 1 - 2 cups
of vegetables (like spinach, which doesn't affect the taste) 2 handfuls
of fruit (
fresh or frozen) 2 tablespoons
of healthy fat (a nut butter or seed for example) Mixer (almond milk, regular milk, water — your
choice)
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the
vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
Baked ham is our protein
of choice and a
fresh side
vegetable such as roasted carrots with feta.
Lime Vinaigrette 1/4 cup
vegetable oil
of choice 1 tablespoon
fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced
fresh thyme 1 tablespoon minced
fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker)
Vegetable oil spray
3 tablespoons
vegetable oil 4 onions, chopped 1 small piece
of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat
of choice Fresh chopped cilantro for garnish
This dip can be served with
fresh spring
vegetables, toasted bread or crackers
of your
choice.
Upon entering the restaurant, diners have a
choice of fresh meats and
vegetables in what the casual dining chain calls its «Market Area.»
1 whole fish, grouper preferred Chile paste (chiles
of choice blended with a little
vegetable oil) Juice of 1 lime Vegetable oil 1 stalk celery, chopped 1 small onion, chopped 1 small bell pepper, stem and seeds removed, chopped 2 tomatoes, peeled and chopped 2 tablespoons tomato paste 1 teaspoon fr
vegetable oil) Juice
of 1 lime
Vegetable oil 1 stalk celery, chopped 1 small onion, chopped 1 small bell pepper, stem and seeds removed, chopped 2 tomatoes, peeled and chopped 2 tablespoons tomato paste 1 teaspoon fr
Vegetable oil 1 stalk celery, chopped 1 small onion, chopped 1 small bell pepper, stem and seeds removed, chopped 2 tomatoes, peeled and chopped 2 tablespoons tomato paste 1 teaspoon
fresh thyme
By Sarah Brew, Kristin Eads and Steven Toeniskoetter 76 92 > 62 Brook & Whittle Ltd. incorporating Packstar > 68 Nestle Professional Caribbean > 73 Snyders - Lance Inc. > 76 Basic American Foods > 80 Evolution
Fresh > 84 Berto's Gelato & Sorbet > 88 Jensen Meat Co. > 92 Tumbador Chocolate > 96 Leclerc Foods USA Inc. > 99 FX Matt Brewing Co. > 102 Green Organic
Vegetable Inc. > 104 Deli Star Inc. > 106 Always Bagel > 108 National
Choice Bakery > 1 Sequoia Orange Co. > 1 Spring Glen
Fresh Foods 10 12 > 1 Westshore Pizza 14 58 food and drink • fall 2011 • www.fooddrink-magazine.com http://www.fooddrink-magazine.com Table
of Contents for the Digital Edition
of Food and Drink - Fall 2011 Food and Drink - Fall 2011 Tableside Chat Contents News a la Carte In the Safe Zone Strengthing Brands Restaurants: Smart Marketing Willie's Restaurants Slack's Hoagie Shack The Cheese Steak Shop Aloha Hospitality Inc..
Caryn Hartglass: And this is with
vegetable stock, lemon grass, coconut milk,
fresh ginger, the kaffir lime leaves or lime zest, and then your
choice of assorted
vegetables like carrots, zucchini, broccoli, eggplant, mushrooms, yellow onion, green or red chilies, some lime, Braggs Aminos, some salt, cilantro, Napa cabbage, and mung bean sprouts.
But you can take any mixed
vegetables of your
choice,
fresh or frozen).
2 Tablespoons Olive or Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated
Fresh Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch Pieces 6 Cups Organic
Vegetable Broth 1/3 Cup Coconut Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish
of Choice (See Notes Above)
* 2 Tablespoons
vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled
fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet
of your
choice * 6 - 8 green onions, sliced on the diagonal into approx 1 / 2 - inch lengths
1 butternut squash 1 acorn squash 1 (whatever
choice of squash you have on hand) Olive oil 1/2 yellow onion, diced 2 garlic cloves, minced 2 medium carrots, peeled and diced 8 cups
of vegetable broth 1/2 cup
of coconut milk 10
fresh sage leaves, sliced Salt Pepper
12 ounces organic
vegetable broth 1/2 cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu
of your
choice), cubed 1 red pepper, chopped 1 small white onion, sliced 1/2 cup
fresh cilantro, chopped 1/4 cup
fresh basil, chopped 1/4 cup
fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1 cup cooked brown rice
«I had many parents come to me and share stories
of how their children started ordering salads when they go out for dinner or how their children used to not eat any
fresh foods, but the salad bar gives them so many
choices and helps them develop a taste for
fresh fruits and
vegetables,» said Director Brackett.
Pie Filling 4 medium carrots, peeled & roughly chopped 4 stalks
of celery, ends trimmed & roughly chopped 1 cup
of mushrooms, roughly chopped 3/4 cup
of peas 1 cup
of Beyond Beef Crumbles (or protein
of choice) 1 large handful
of fresh parsley, chopped (or 1 tsp dried) 1 tsp
of coconut aminos (or soy sauce if you can tolerate soy) 1/4 tsp each
of dried oregano, garlic, onion & thyme 1 cup
of vegetable broth + 2 tbsp
of brown rice flour
Feel free to switch the flavors up with your
choice of fresh herbs or other raw
vegetables add - ins.
package rice noodles Assorted
vegetables (such as): 1 squash, 1 onion, 1 tomato, 3 carrots 4 — 6 cups broth (use the stock
of your
choice:
vegetable, seafood, chicken, beef) Soy sauce to taste
Fresh cilantro Lime wedges
3 tablespoons
vegetable oil 2 cups onions, diced 5 cloves garlic, minced 1/2 chili pepper
of choice, seeded and diced 1 (2 - by - 1 inch) hunk
fresh ginger, peeled and minced 1 1/2 to 3 tablespoons curry powder * (preferably Madras - style) 1 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon ground turmeric 1 teaspoon salt 2 (15 - ounce) cans chickpeas, drained and rinsed thoroughly 1 (17.5 - ounce) package 8 - or 10 - inch whole wheat tortillas
1 Tbsp olive oil 4 cups
vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp
fresh herbs
of your
choice (optional)(I used tarragon.)
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt
Fresh ground pepper 8 red, yellow and / or orange bell peppers, diced 1 large sweet potato, diced 4 cups low - sodium
vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or diced) Freshly chopped cilantro Seeded crackers
of your
choice
The Cassoulet: 2 teaspoons
vegetable oil 1 sprig
fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry 1/2 mild onion, chopped 1 one - pound assortment
of seafood, including shrimp, cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish
of choice 1 cup coconut milk (not sweet coconut cream) 2 teaspoons lemon or lime juice Salt to taste Cilantro leaves for garnish
A Make Your Own Burger option features a wide range
of meat, cheese,
vegetable, condiment and vegetarian options, while a
fresh Make Your Own Salad selection includes
choices of lettuce (tossed or chopped), meats such as shrimp and beef tenderloin, and cheese and
fresh garden
vegetables to add at will.
In addition to the cayenne, Klatt said he tries to make healthy food
choices by eating less red meat, drinking distilled water, avoiding dairy products, and eating a lot
of fresh vegetables.
1/3 pound
of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2
fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups water 4 cups
vegetable stock 1 tablespoon
fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage
of your
choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4 cup chopped
fresh cilantro
2 lbs chicken breasts or thighs, trimmed Salt and Pepper 2 Tablespoons canola or
vegetable oil, divided 1 Tablespoon butter 2 cups celery, chopped 1 1/2 cups onion, chopped 4 cloves garlic, minced or put through a press 8 oz
fresh mushrooms, thinly sliced (try crimini mushrooms — they're nice and meaty) 1/2 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 Tablespoons chili powder 1 cup chicken broth 1 Tablespoon sugar 1 bay leaf 1 medium red bell pepper, chopped (2) 15 oz cans tomato sauce (1) 14 oz can diced tomatoes (1) 16 oz pkg medium pasta shells (or your shape
of choice)
«I had many parents come to me and share stories
of how their children started ordering salads when they go out for dinner or how their children used to not eat any
fresh foods, but the salad bar gives them so many
choices and helps them develop a taste for
fresh fruits and
vegetables,» said Director Brackett.
Frozen
vegetables are just as nutritious as
fresh, so stock up and always have plenty
of choices on hand.
After a
choice of different starters (most
of which had
vegetables or
fresh food in it), this continued with chicken nuggets, french fries, side
of vegetables and finally onto dessert: fruit and a piece
of cheese.
Each day parents are to send a
fresh fruit or
vegetable of their
choice for the morning snack, and the parent / child's
choice of lunch.
We offer a minimum
of 6 sides daily with lunch
choices:
fresh garden salad greens plus fruits and
vegetables in an inviting variety.
One big reason schools have few healthy
choices such as whole - grain bread and
fresh fruit and
vegetables is that they cost more, said Benjamin Senauer, a professor
of applied economics at the University
of Minnesota who studies nutrition issues.
1 yellow onion, diced 2 - 4 cloves garlic, minced 1/4 cup avocado oil (olive oil also excellent) 2 cans diced tomatoes (I use 14.5 oz cans
of Muir Glen fire roasted tomatos — they're amazing) 1 cup
vegetable stock or broth 1 cup almond milk (or milk
of your
choice) 1/4 -1 / 2 cup
fresh basil 2 cups pre-baked and shredded chicken
Men 2 scoops
of protein powder 1 - 2 cups
of vegetables (like spinach, which doesn't affect the taste) 2 handfuls
of fruit (
fresh or frozen) 2 tablespoons
of healthy fat (a nut butter or seed for example) Mixer (almond milk, regular milk, water — your
choice)
Unrestricted access to a wide variety
of meal additions: soups,
fresh fruits,
vegetables, condiments, toppings, sauces, and additional protein
choices like cottage cheese, Greek yogurt and scrambled egg whites
Take your
choice of fresh or frozen low carb
vegetables and toss them in olive oil and garlic powder.
For the Ragu: 1 teaspoon olive oil 1 1/2 pounds
of mushrooms
of your
choice, cut into 1 inch pieces 1 medium sized onion, diced 4 cloves
of garlic, minced 6 plum tomatoes, diced 1 tablespoon
fresh thyme leaves 1/2 cup white or red wine (whatever you have on hand) 1/2 cup beef stock, or
vegetable stock salt and pepper to taste
A whole and as much raw as possible diet containing
fresh fruits,
vegetables, and moderate amounts
of plant - based fats, are the optimal and only real
choice for obtaining your essential fatty acids in a health - inducing way.
Ingredients, Serves 6 1/2 — 1 tsp garlic, crushed 1 cup water 1/2 — 1 tsp ginger, grated 6 cups mixed chopped
vegetables of your
choice (
fresh or frozen) 4 cups cooked brown rice 2 tbsp Bragg's -LSB-...]
By purchasing
fresh vegetables and fruits, whole meats, eggs, real cheese, raw whole nuts and seeds, and other natural
choices you can make safe, healthy and tastier meals without the risk
of consuming wheat.
Though this brand may not offer as many recipe
choices as other brands, all
of their products are made with premium protein, grain - free carbohydrates, and
fresh fruits and
vegetables for nutritional integrity.
Whatever your
choice of foods — organic
vegetables, pellets and hay, etc. — choose
fresh items to ensure your bunny a long, happy life.
This best grain free puppy food also contains a good balance
of high - quality carbs, such as sweet potatoes and potatoes, and
choice farm -
fresh fruits and
vegetables.
Another grain free product, Viva La Venison makes use
of only free range New Zealand venison as well as large quantities
of fresh fruits and
vegetables to create a healthy, tasty
choice for your pup.
Plump whole chickens,
choice cuts
of beef,
fresh grains, nutritious
vegetables and all the wholesome nutrition your dog or cat will ever need??