Sentences with phrase «kale sauce all»

Healthy spinach brown rice that is made with a raw spinach and kale sauce and a lovely exotic twist from mango and lemon.

This looks delicious but don't eat pasta, so I am going to use your mushroom / kale sauce and add roasted butternut squash cubes and sprinkle with the cheeses and pine nuts.

Healthy spinach brown rice that is made with a raw spinach and kale sauce and a lovely exotic twist from mango and lemon.

It's 21 day fix - approved, gluten - free, dairy - free, and can be made vegan if you make the kale sauce without parmesan cheese.

Skinny quinoa bowls are packed with veggies, whole foods, healthy fats & my favorite pistachio kale sauce.

Or you can use your avocado turkey wrap like a dunkaroo and get pistachio kale sauce all over your face.

It's my favorite healthy quinoa dish that's loaded with flavor from the pistachio kale sauce I drizzle all over it.

Although, if you give the kale sauce a try, I promise you'll love it!

While everything is cooking, I wash and spin dry my red cabbage, rinse the beans and make my 5 - minute pistachio kale sauce.

The flavorful basil and kale sauce adds a bit of brightness, and cuts the heat of the buffalo lentils.

For a vegan option, serve the tacos with cashew sour cream instead of the creamy basil and kale sauce.

We ate skinny quinoa bowls with pistachio kale sauce for a whole week!

So I will make the basic kale sauce for both of us, cook whole wheat pasta for me, rice pasta for him, sprinke tosted nuts on my pasta, and he'll sprinkle parmesan on his.

Not exact matches

The fried - chicken chain diversified its menu last year, adding a kale - and - broccolini salad, a premium coffee line, new sauces, and a barbecue - bacon sandwich in an effort to take on competitors.

Topping Spicy Green Sauce (see recipe below) or pesto or another green sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3 cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3 cup cooked chickpeas 100 g feta cheese 2 - 3Sauce (see recipe below) or pesto or another green sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3 cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3 cup cooked chickpeas 100 g feta cheese 2 - 3sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3 cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3 cup cooked chickpeas 100 g feta cheese 2 - 3 eggs

So if you are cooking for kids, make one adult version with kale and spicy sauce, and a simpler one for the kids.

I especially loved their I am Whole bowl, which is made up of mashed sweet potato, adzuki beans, sautéed kale, housemade kim chee, sea palm, black sesame seed gomasio, teriyaki almonds, garlic tahini sauce and either local brown rice or quinoa — it tasted even better than it sounds too!

As well as being super healthy, kale is also amazingly delicious — kale chips are my all time favourite snack — and it makes a great addition to smoothies and juices, as well as pasta sauces, quinoa bowls and veggie bakes.

We had a jar of spicy green herb sauce left from our meal prep this week so I used that as sauce and went with the whole green vibe and added lemony kale as topping.

Go for their amazing kale salad and the veggie sushi filled with kohlrabi rice, a variety of delicious veg, sprouts, nori and a sesame dipping sauce to start.

Dinner was a salad the size of the moon that had pretty much everything in my fridge in it, including baby kale, tomato, carrot, pepper, avocado, pumpkin seeds, roasted tofu, zucchini, peppers, ginger carrot dressing, hot sauce, and balsamic vinegar.

I used kale instead of spinach and added extra tomato sauce between the layers.

Filed Under: Clean Eating, csa, dairy - free, dips and sauces, farmer's market, gluten - free, green leafy vegetables, healthy choices, Pureed Soups and Sauces, sauces, vegan, vegetarian Tagged With: basil, hazelnuts, kale, pesto, sauces, farmer's market, gluten - free, green leafy vegetables, healthy choices, Pureed Soups and Sauces, sauces, vegan, vegetarian Tagged With: basil, hazelnuts, kale, pesto, Sauces, sauces, vegan, vegetarian Tagged With: basil, hazelnuts, kale, pesto, sauces, vegan, vegetarian Tagged With: basil, hazelnuts, kale, pesto, summer

If your pulp is spinach or kale only, it will make a great pesto sauce.

I sauteed some kale with garlic & white wine & then added it with the sauce so we had some greens in there too..

, try it with guacamole, kale spread, mustard, black bean dip, tzatziki, or a vegan queso sauce.

If your pulp is mostly vegetable, such as with a spinach, kale or carrot juice, add it to your spaghetti sauce.

I have no idea why) he did like the kale in tomato sauce, I'll have to make that for him again!

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

The miso, soy sauce and nutritional yeast add some nice umami flavor to the kale chips and the cashews add some great texture.

Pour the cheese sauce over the kale and tip the baking pan back and forth to make sure all the kale is covered in cheese.

Using your fingers, «massage» the vinaigrette into the kale leaves, evenly coating them with the sauce; let sit for a minimum of 15 minutes.

Spread the base with tomato sauce, then top with kale, artichokes and vegan cheese.

This healthy Southwestern Chicken Rice Bowl features seasonal vegetables with the Butternut Squash red enchilada sauce and kale.

In a blender add the spinach or baby kale, maple syrup, vanilla extract, almond extract, apple sauce and melted coconut oil.

Also, who doesn't love a nice glass of organic red wine with a bowl of spaghetti squash, organic tomato sauce, kale, & grass fed beef meat balls!

Plus if I had a boyfriend I probably couldn't get away with making him eat quinoa and kale instead of manly beer battered onion rings and cups of BBQ sauce... or whatever Burger King is advertising this week.

You could certainly add whatever greens are in season at the time, but I think kale holds the sauce nicely, and my family really likes kale.

My butternut squash red enchilada sauce adds a nice flavor to the chicken, and I added seasonally available kale from my CSA share.

When pasta is cooked al dente, drain the pasta and add it to the pan with the kale, mushrooms and sauce.

When you are freezing the butternut squash red enchilada sauce, or even the sauce with the chicken and chopped kale in it, I would recommend making sure it is completely cooled before you place it in your plastic bag or plastic container.

Then you're going to brown your chicken, add the butternut squash red enchilada sauce, and then towards the end of the cooking, you'll add in the chopped kale.

Filed Under: 30 Min Dinners, Chicken, Gluten Free, Mexican, Posts, Recipes, Rice Tagged With: 30 min meals, butternut squash, chicken, chicken rice bowl, enchilada sauce, gluten free, healthy, kale, Mexican, Perdue Foods, rice bowl, sponsored

Baked tortilla chips slathered in enchilada sauce, black beans, and sauteed kale and topped with eggs, avocado, salsa, and cheese makes a satisfying twist on traditional chilaquiles.

INGREDIENTS 1 cup basmati rice 16 oz (1 lb) frozen shrimp (peeled and deveined) 1 tablespoon olive oil 1 bunch kale, washed and dried 1/2 red onion, chopped 1 red bell pepper, chopped 1 yellow or bell pepper, chopped 1 jar curry sauce (found in international section)

Sliced garlic sautéed with kale, sprinkled garlic on roasted yuca fries, garlic infused vegan mayonnaise and mustard dipping sauce; all felt right in the world again.

Filed Under: Comfort Food, Dinner, Lunch, Recipes, Sauces Tagged With: avocado, butternut, butternut cream sauce, hash, hash browns, hashbrown, kale, loaded hash browns, mushroom, onion, peppers, potato, potato hash, potatoes, scallion

p.s. for lunch today, I brought leftovers = steak and kale / avo combo with a dash of garlic and tamari sauce.

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

Steve and I ate them with a spinach and kale salad, using the remaining teriyaki sauce as a salad dressing.