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
Try substituting
chopped frozen dark
cherries or diced apple or pear in place of the cranberries.
Once cold, pour the mixture in a prepared ice cream maker and churn for 10 - 15 minutes, then add in optional
frozen and
chopped cherries, as well as the prepared cookie crumble.
* Two 15 - ounce cans full - fat coconut milk, divided * 3 full droppers of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1 cup roughly
chopped cherries (
frozen is OK) plus 3 - 4 extra for ice cream base * 1/2 cup
chopped chocolate
Pictured below I have made this pudding in a variety of flavors: raw chocolate pudding with
freeze dried tart
cherries, carob with toasted coconut chips, and vanilla with
chopped figs.
Basic Ingredients: 2 cups
chopped kale or greens of your choice (you can remove the thick stems if desired) 2.5 cups nondairy milk 1 cup water 2 medjool dates, pitted 1 cup
frozen bananas (remove the peel, cut into 1 - inch slices, and
freeze in a plastic bag overnight) 1 cup unsweetened
frozen fruit (mango, strawberries, blackberries, blueberries,
cherries, your pick!)
1 (15 - ounce) can corn kernels, drained and patted dry (I used Trader Joe's
frozen roasted corn) 1 head iceberg lettuce,
chopped (I used romaine lettuce) 1 cup
cherry tomatoes, halved 1 large avocado, cubed 10 slices bacon, cooked and crumbled (I only used six) 4 hard - boiled eggs,
chopped
Brown Rice Salad with Apples, Walnuts, and
Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package dir
Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup
frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried
cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package dir
cherries, roughly
chopped1 / 3 cup walnuts, roughly
chopped1 bunch of chives, finely
chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.
I made these with
frozen peaches which I
chopped smaller and
frozen dark
cherries that I cut into quarters becaus I could not find any
frozen cranberries.
Ingredients 2 cups
chopped purple kale 1/2 cup
frozen cherries 1/2 cup
frozen blueberries 1 cup pomegranate juice 1 scoop vanilla protein powder
3 medium bananas, roughly
chopped 2 cups Greek yogurt 1/4 cup honey 1 teaspoon vanilla extract 1 cup fresh or
frozen berries,
cherries
What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly
chopped 1 cup
cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy
frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves
for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled
frozen edamame 1 cup fresh or
frozen shelled green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili — seeded and
chopped 3 green onions — thinly sliced 1 cup basil leaves, plus more for garnish handful mint leaves —
chopped 1 cup yellow
cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame seeds — optional
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely
chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint
cherry tomatoes (halved) 2 cups
frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
Salsa: 1 cup fresh corn kernels cut from a cob or defrosted
frozen corn 1 cup
chopped cherry or grape tomatoes 2 scallions, white and green parts thinly sliced 1 green jalapeño pepper, stemmed, seeded, finely
chopped 1 small clove garlic, minced 2 tablespoons
chopped cilantro leaves 2 tablespoons fresh lime juice 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper
1 heaped cup mixed red berries (I did fresh strawberries +
frozen cherries) 1 small beet, peeled +
chopped small 1/2 ripe banana (preferably
frozen) 1 pitted Medjool date 1 tablespoon raw cacao powder 2 teaspoons coconut butter (note: this is a product that contains both the oil and flesh) 1/2 teaspoon fresh lemon juice 1/4 teaspoon vanilla extract 1 cup plant - based milk (almond, coconut, hemp etc)
shrimp, grilled 2) 1 cup quinoa, raw 3) 2 mangoes, diced 4) 2 avocados, diced 5) 1 1/4 cups corn, fresh or
frozen and thawed 6) 3/4 cup diced
cherry tomatoes 7) 1 jalapeno, seeded and diced 8) 15 oz can black beans, rinsed and drained 9) 1/2 cup finely
chopped red onion 10) 3/4 cup
chopped fresh cilantro 11) juice from 2 limes 12) 1/2 tsp lime zest 13) 2 Tbs extra virgin olive oil 14) 1 tsp ground cumin 15) 1 tsp ground chili powder
Because my pomegranate was past its prime, I
chopped up some
frozen sweet
cherries and sprinkled them atop the yogurt.
Ingredients2 scoops chocolate protein powder 1/2 cup fresh or
frozen cherries, pitted 1/2
frozen, ripe banana1 heaped tbsp Well Naturally Rich Dark Chocolate, roughly
chopped 3/4 cup coconut or almond milk 4 ice cubes1 tsp Natvia, or... read more
Smack yo mama Tex - Mex scramble 5 eggs 2 Tbsp water 1/8 cup
chopped green pepper 1/8 cup
chopped red onion 2
cherry tomatoes, diced 1/2 cup
frozen spinach, thawed and drained 5 jalapeno pepper slices,
chopped 1 slice pepper jack cheese (or cheddar) 2 Tbsp Pace Salsa
What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly
chopped 1 cup
cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy
frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves
my typical blender mix of raw grass - fed milk, a
chopped up
frozen banana, some
frozen pitted
cherries, a tablespoon or so of real maple syrup, and 2 heaping tablespoons of organic cocoa powder.
Thank you for sharing... I used along milk, coconut milk, Madagascar vanilla, a bit of tubino sugar, cardamom, pumpkin pie spice and
frozen cherries I made a double batch and will eat the rest for breakfast with
chopped apples and walnuts
So I adapted my coconut ice cream to be sugar - free, and added in lots of chunks of fresh, sweet Bing
cherries (
frozen would also work) and some
chopped chocolate.
* Two 15 - ounce cans full - fat coconut milk, divided * 3 full droppers of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1 cup roughly
chopped cherries (
frozen is OK) plus 3 - 4 extra for ice cream base * 1/2 cup
chopped chocolate
Try substituting
chopped frozen dark
cherries or diced apple or pear in place of the cranberries.
Cherries aren't difficult to incorporate into a morning routine; dried cherries would be perfect chopped up and mixed into pancake batter, or frozen cherries sautéed into a quick compote for topping
Cherries aren't difficult to incorporate into a morning routine; dried
cherries would be perfect chopped up and mixed into pancake batter, or frozen cherries sautéed into a quick compote for topping
cherries would be perfect
chopped up and mixed into pancake batter, or
frozen cherries sautéed into a quick compote for topping
cherries sautéed into a quick compote for topping yogurt.
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely
chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely
chopped 1 large sweet potato, peeled and
chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup
cherry or grape tomatoes, halved 1 cup corn, thawed if
frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro,
chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)
Maple - Pecan Quinoa: Ingredients: quinoa, low - fat milk, vanilla extract, maple syrup,
chopped pecans, fresh or
frozen and thawed
cherries Calories: 250 — 300 Try this recipe: Maple - Pecan Quinoa Maple - Glazed Salmon With Pickled Cucumber: Ingredients: Rice vinegar, sugar, English cucumber, red onion, fennel bulb, olive oil, salt, black pepper, olive oil cooking spray, salmon fillet, maple syrup, grainy mustard, garlic, cumin Calories: 250 Try this recipe: Maple - Glazed Salmon With Pickled Cucumber
organic Brussels sprouts, thinly shaved 1/2 cup organic, raw hazelnuts, roughly
chopped 1 1/4 cup organic,
frozen, pitted
cherries, thawed and cut in half 1/4 cup purified water
Ingredients: 1 cup Arborio rice 1/2 cup dry white wine 4 cups vegetable stock 1 shallot, finely
chopped 3/4 cup shredded parmesan cheese 1 zucchini,
chopped 1/4 red bell peppers,
chopped 1/2
frozen peas, defrosted 1 head of broccoli,
chopped 15
cherry tomatoes, halved 2 tablespoons olive oil
:D Ingredients: 2 Tbsp Coconut Flour 2 Tbsp Vanilla Protein Powder 1/2 cup
frozen, dark sweet
cherries (thawed and
chopped) 1 Large Egg 1 Large Egg white 3 Tsp Stevia or...
FIRST COURSE Caramelized Pulpo papas bravas, chile gastrique, petite «street corn», cilantro emulsion Wine: Saint M, Riesling, Pfalz SECOND COURSE Seared Jumbo scallop salad cornmeal dusted sweetbread, wild rocket, caramelized apple vinaigrette Wine: Grgich Hills, Fume Blanc, Napa THIRD COURSE Cider brined double cut Pork
chop mustard parsley spaetzli, caramelized Cipollini onion, sour
cherry pork glace Wine: DeLille «D2», Meritage, Columbia Valley FOURTH COURSE Blackberry cabernet sorbet
freeze dried lychee, coconut foam Wine: Laurent - Perrier, Brut Rose, Tours - sur - Marne Price $ 1100 + + BOOK NOW > * The Nobel Chef package can also be combined with a luxury overnight stay in the Kona Kai Suite or a Junior Suite.
1 block
frozen puff pasty, defrosted according to directions 1 small bunch basil, finely
chopped 6 or 7
cherry or grape tomatoes, finely
chopped 1 garlic clove, finely
chopped salt and pepper to taste Splash of extra virgin olive oil