1 tbsp unsalted butter 1 tbsp flour pinch ground nutmeg pinch white pepper (optional) 1/2 tbsp paprika 4 fl oz (1/2 cup) milk 4 oz (1 cup) Swiss cheese or Cheddar,
grated handful of spinach leaves, chopped 1/2 tbsp lemon juice (optional — citrus may cause a rash in some babies) 1 white fish fillet 1 tbsp grated Parmesan cheese
Not exact matches
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon
of olive oil Mushroom Filling - olive oil -8 oz
of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves
of garlic, minced -2 big
handfuls of spinach leaves -1 / 2 cup (250 ml)
of heavy cream - salt & pepper to taste - 1 cup (128g)
of ricotta Carbonara - 2 chicken breasts -1 cup
of blanched peas -4-6 slices
of crispy bacon -
grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely
grated
salt and pepper to taste 1 large
handful of baby
spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels 3/4 cup / 1 oz / 30g freshly
grated Parmesan 100g / 3.5 oz / 1/2 cup cubed feta 2 teaspoons whole - grain mustard 2 large eggs, lightly beaten 3/4 cup / 180 ml milk 2 cups flour (see headnote!)
salt and pepper to taste 1 large
handful of baby
spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly
grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain sea salt
9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2 cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup small pasta (I used Gemelli) salt, to taste 2 cups baby
spinach handful of fresh basil, chopped freshly
grated parmesan cheese (optional)
Ingredients about 6
handfuls (or 250 g)
of fresh
spinach, cleaned 200 g cooked chickpeas the juice and
grated zest
of 1 organic lemon 1 garlic clove, peeled 1 small
handful of chives, cleaned and chopped 1 large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half -LSB-...]
about 6
handfuls (or 250 g)
of fresh
spinach, cleaned 200 g cooked chickpeas the juice and
grated zest
of 1 organic lemon 1 garlic clove, peeled 1 small
handful of chives, cleaned and chopped 1 large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half ginger powder whole sea salt, just enought to taste about 1 tablespoon poppy seeds 1 small red chili pepper, cleaned and sliced
2 Bell Peppers (1 Red, 1 Yellow), thinly sliced 1/4 Red Cabbage (approx. 300g), thinly sliced 2 Large Carrots, finely
grated Large
handful of Baby
Spinach 6 Pieces
of Rice Paper
Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup
grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix
of Mozzarella and Provolone) Small
handful of fresh basil leaves, chopped 1/2 cup thawed frozen
spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix
of Mozzarella and Provolone) * First squeeze all
of the extra liquid out
of the thawed
spinach, then measure.
stems
of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple
handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large
handful of green leafy vegetables —
spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely
grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
Ingredients: 1 banana 1 large
handful of spinach 2 - inch piece
of cucumber, peeled and cut into large chunks 1 tsp
grated ginger Zest and juice
of 1/2 lemon 1 TBSP chia seeds 1/2 tsp spriulina (optional) 2 cups water (or 1 cup water, 1 cup almond milk for a slightly creamier smoothie)
Never wasted a drop, just added sweet Italian sausage (sautéed), a cup or two
of thin spaghetti (cooked), a
handful of fresh
spinach, and a little fresh
grated parm.
I eat a salad — serving - bowl size — that typically includes a large
grated carrot, a few
handfuls of mixed greens, a few
handfuls of spinach, maybe 1/3
of a red bell pepper, 3 — 4 cherry tomatoes, and some broccoli or a 1/2 cup (or less)
of broccoli sprouts and I don't get hungry for hours (dressing is the juice from the tomatoes and some ketchup).