Tonight, we are having bacon cheeseburgers with homemade paleo mayo served on
green lettuce leaves.
1/4 cup (2 ounces) light cream cheese spread with chives 1 teaspoon Dijon mustard 2 La Tortilla Factory Non-GMO Flour Tortillas, Soft Taco Size or Non-GMO Wraps, Traditional Flour 6 slices oven - roasted turkey 2 large
green lettuce leaves 2 slices low fat Swiss cheese 2 tomatoes, seeded and diced 4 slices avocado
Tonight, we are having bacon cheeseburgers with homemade paleo mayo served on
green lettuce leaves.
Not exact matches
Personally, I love the bitter, peppery flavor and texture of red cabbage but if that's too much crunch for you, consider substituting traditional
lettuce leaves or
green cabbage
leaves.
Slit open the arepa and line with one
leaf of the
green lettuce, allowing some of the
lettuce to show through.
Wrap falafel in any type of
green leaves (
lettuce, collard
greens or cabbage) or pita bread pockets.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3
green onions, white parts only (
green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb
lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the
green part of the
green onion, reserved from the cashew cream METHOD Make the cashew cream:
Yet, the addition of lightly blanched fresh
green beans, celery
leaves and fresh basil to our buttery Boston Bibb
lettuce did make this salad better than your garden variety.
This Creamy Ranch BLT Pasta Salad is loaded with bacon, tomatoes, crisp
green leaf lettuce, and topped with an amazing creamy ranch dressing!
You can use curly
green leaf, or red
leaf lettuce, or a combination of the two, but don't substitute Romaine, or Iceberg
lettuce.
Tired of
green leaf lettuce and tomatoes?
In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote
leaves, parsley
leaves, romaine
lettuce, power baby
greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.
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.
Butter
lettuce and romaine
leaves are ideal, but cabbage and collard
greens also work so long as you balance the bitter flavor with a sweet or spicy protein filling.
For garnishes you'll need a large
leaf of Romaine
lettuce, diced grape tomatoes, sliced black olives, diced
green bell pepper, diced red onion, and shredded cheddar cheese.
When it's my «turn» I like to pop into the backyard and explore our fledgling garden, picking out young kale
leaves,
lettuces, and the mizuna
greens that are booming.
Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1
green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped,
leaves roughly chopped Lime quarters Sliced iceberg
lettuce
1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1 cup of cooked brown rice 2 cups of
greens of your choice (i have used rocket but
lettuce or mix
leaves are great as well) 1 cup of cooked sweet corn 1 cup of cherry tomatoes 1/2 red onion finely chopped 1 avocado 1 1/2 lime a generous handful of chopped coriander a sprinkle of chilli flakes (optional)
You can try romaine, red
leaf, collard
greens or butter
lettuce for salads.
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
For the wrap: Swiss chard
leaves (or
leaf lettuce), avocado slices, shredded carrots, shredded cabbage,
green onions, sliced almonds, fresh cilantro, etc..
We used what we had on had which was
green leaf lettuce, kale, carrots, broccoli, and ranch dressing.
1 cup red grapes 2 teaspoons chia seeds, soaked for about 10 minutes 2 bananas 1 head romaine
lettuce or other
green leaves 1 tablespoon sesame seeds 4 to 5 ounces of filtered water
6 tbsp hemp seeds 1 cup blueberries 6 — 7 large
lettuce or other
green leaves 2 tsp cinnamon 2 cups water or more if needed
1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6
lettuces leaves or other leafy
greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips, for garnish
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or
green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache
lettuce, rucola (rocket) or spinach
leaves sprouts, for garnish
Serve wrapped in any favorite
green leaves (
lettuce, collard
greens or cabbage) or in pita bread pockets.
Well since this contest is sanctioned by The Kansas City BBQ Society (KCBS) the only legal garnishes are
leaves of
green lettuce, parsley, and cilantro.
Roly Poly offers sandwich options including unique and original combinations such as the basil cashew chicken sandwich, which combines fresh basil chicken salad, crunchy cashews,
green leaf lettuce, roma plum tomatoes, fresh sliced avocado, alfalfa sprouts and Thai hot sauce.
The concept that every salad must contain a leafy
green such as
lettuce or spinach has gone the way of the passenger pigeon and I prefer the more intense flavor of the fruits without the
leaves.
(I prefer 1/2 butter
lettuce and 1/2 red or
green leaf lettuce) 2 Carrots, chopped 1/3 c celery, chopped Coconut Oil cooked Buffalo Chicken, cut into small strips.
I always sub out the suggested
greens for red
leaf lettuce (more appealing to this crowd) and instead of pureeing and straining the apples, I run the apples through a slow masticating juicer.
For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red
leaf or romaine
lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3
green onions, sliced
1/2 bunch of red
leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad
greens of your choice
1 zucchini, cleaned and sliced lengthwise (three slices) 1 large Vidalia onion, chopped 1 medium
green tomato, sliced into 1/4 ″ thick rounds 2 romaine
lettuce leaves, cleaned 2 sandwich size ciabatta loaves 1/4 c cornmeal 1/4 c Basil Pecan Pesto 1/4 c Veganaise olive oil vegetable oil salt pepper paper bag
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1
green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red -
leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
Salad
green selections include
leaf lettuce, arugula, mesclun mix, spinach, -LSB-...]
Add chopped
lettuce + red cabbage, shredded
green cabbage + grated carrot, Broccoli and Cilantro
leaves.
Try this dressing with simple
greens like arugula, butter
lettuce or
leaf lettuce.
Pair the zingy flavor with sweeter
lettuces like
green leaf and romaine or fruits such as apples, pears, and figs.
It also makes great open - faced sandwiches, with vegan mayo and any 2 or 3 of the following: thinly sliced avocado, tomato, cucumber, leafy
green lettuce, spinach
leaves, kale, roasted veggies, steamed sliced squash.»
* 1 handful of
green leaf lettuce * 1 handful of red
leaf lettuce * 1 handful of purple pak choi * 1 handful of spinach * 1 handful of basil * 10 - 15 fresh peas * rose petals * 1 tablespoon organic, plain yogurt * 1 tablespoon olive oil * 2 teaspoons honey * 1 garlic clove, minced
Iceberg and
green leaf lettuces combined with red cabbage, red bell pepper, cucumbers, raisins, and roasted pistachios all topped with a creamy balsamic vinaigrette.
1 small ciabatta 1/2 ripe red tomato 1
leaf romaine
lettuce 1 small handful rehydrated sundried tomatoes veganaise whole grain mustard tabasco sauce To fry the
green tomato: In a shallow bowl, mix the cornmeal, corn flour, pepper, and cajun seasoning together.
A recent lunch I had included a leftover baked chicken thigh wrapped in bacon, plus red
leaf lettuce with
green olives, a teeny tiny sliced avocado (yes, they're really called teeny tiny avocados and I get them at Trader Joe's), Farmhouse Culture dill pickle kraut, and Primal Kitchen Foods ranch dressing.
Try adding other
greens like the
leaves of kale, Swiss chard or romaine
lettuce.
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» dre
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» dre
Greens» dressing.
2 bundles glass noodles (bean thread noodles) 1 baby cos
lettuce 1/2 telegraph cucumber 1 handful fresh mint
leaves 1 handful fresh coriander
leaves 1 handful fresh basil
leaves 1 handful micro
greens (these are optional extra, I used rhubarb shoots in these photos)
Spirulina and Chlorella Quinoa and Amaranth Chia, Flax and Hemp seed Goji Berries Raw Sauerkraut Coconuts Raw Cacao Beet
greens,
leaf lettuce, spinach, kale Broccoli, brussel sprouts