Sentences with phrase «large salads a day»

I usually eat at least one very large salad each day when I'm trying to cut fat.

I like the simplicity of eating two large salads a day, and nothing else.

Not exact matches

I often make a large grain / bean salad and eat it over a few days as they tend to keep well in the fridge.

Kyle and I split the large radiance plate which had an organic salad, brown and wild rice (the daily grain), veggies with a white sauce and the soup of the day.

I'll usually prepare a large salad / salad ingredients once or twice a week and have it last me a few days for «quick mama lunches.»

I also try to make a large salad every few days, because it's an easy lunch with some added protein and nuts / seeds on top!

Mother's Day Special Wine tasting for two, two sandwiches or salads or a large meat and cheese platter for just $ 24!

Roasted Root Vegetable Bread Salad Extra-Virgin Olive Oil 3 - 4 medium beets 2 medium / large yams, peeled and sliced 3/4 ″ thick 2 leeks, washed and sliced on a bias into 1/2 ″ thick pieces favorite day - old bread (we used Essential Bakery's Rosemary Diamante), cut into 1 ″ cubes mixed salad greens balsamic vinaigSalad Extra-Virgin Olive Oil 3 - 4 medium beets 2 medium / large yams, peeled and sliced 3/4 ″ thick 2 leeks, washed and sliced on a bias into 1/2 ″ thick pieces favorite day - old bread (we used Essential Bakery's Rosemary Diamante), cut into 1 ″ cubes mixed salad greens balsamic vinaigsalad greens balsamic vinaigrette

It makes a nice big bowl, perfect for large groups of people, main courses or to keep in your fridge so you can eat it every single day for lunch (I have a container designated just for storing this salad because it never has a chance for anything else!).

I've been having an egg or eggs and veggies for breakfast most days, a large salad for lunch, and then protein and salad or veggies at dinner.

Basque Barbecue Leg of Lamb Basque Barbecue Leg of Lamb 1 6 to 7 pound leg of lamb or 1 whole lamb MARINADE: 4 tablespoons salt 1 teaspoon pepper 5 cloves garlic, put through press 1/2 salad oil or pure cottonseed oil 2 large lemons, juiced The day before, mix all marinade ingredients.

I try to eat a large salad at least once a day.

Day 2 was booked solid with the training, but I did manage to visit a different Whole Foods for breakfast and lunch (tip: the one on River Road is much larger and has a better hot foods bar than the one on Speedway Blvd) and I ended the day with a fresh green smoothie and the kale citrus salad from Goodness TucsDay 2 was booked solid with the training, but I did manage to visit a different Whole Foods for breakfast and lunch (tip: the one on River Road is much larger and has a better hot foods bar than the one on Speedway Blvd) and I ended the day with a fresh green smoothie and the kale citrus salad from Goodness Tucsday with a fresh green smoothie and the kale citrus salad from Goodness Tucson.

This recipe makes a large portion of chickpea salad, feel free to refrigerate the leftovers — you'll surely enjoy them the next day!

Serve it with a side salad or chips for an easy vegetarian dinner, anyone will be happy with; make extras (use a larger squash) and you'll have lunch the next day ready to go.

A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.

The morning or day of your brunch or pot - luck lunch / dinner, toss the dressing into the large asparagus salad ingredients

A simple make - ahead salad that keeps for days - perfect for weekday lunches, meals on - the - go or large gatherings.

Hope you're enjoying some sunny days on the beach... preferably with a large serving of this salad.

Meaning, don't make a large quinoa salad and eat a little every day.

I had never heard of tuna melts until I met my husband; who, in his bachelor years, would make a large bowl of tuna salad for days.

Although salad bars and pilot programs, such as the First Lady's Go for the Gold campaign, are positive steps, they tend to mask the larger systemic problem, namely that children can't learn if school districts continue to serve sub-standard food, day in and day out.

It is our largest reusable BPA - free food container; it is perfect for takeout, salad bars, and storing leftovers in the refrigerator or bringing them to the office the next day.

Dr. Shelton says, «A large bowl of salad each day is required by everyone.»

This salad keeps well for days in the refrigerator and so I would make large batches of it.

Try the following: once each day fill a very large bowl (like the size that you would normally serve four salad servings out of) almost to the top with baby spinach, then cover it with slices from one full tomato, slices from one full orange, slices from one full apple, raisins, blueberries, walnuts, and almonds, then mix together and eat the whole thing.

Day 2 and Day 3 — eat fresh fruit every two hours from 8 a.m. to 4 p.m. Eat a large 3 to 6 cup raw vegetable salad at 6 p.m..

I weighed 300 pounds as a vegan... try Raw, my lifetime hunger disappeared (you know the hunger you feel even after eating a large pizza), I lost 65 pounds easily, and yet to exercise, eat all the fruits you want all day and do eat ALOT of fruits so you get in your calories, then end your day with a 1 pound veggie lovers salad with homemade drsg like juice with added spices or something like that.

Almost every single day I filled my plate with a large handful (or two) of arugula as the base for a salad.

A large restaurant serving California Cuisine with an emphasis on pastas, seafood, take out and salads; open 7 days breakfast, lunch and dinner.

The large living area and open kitchen allow everyone to enjoy great conversation while preparing a tropical salad or fresh catch of the day.

Admirals Clubs have a recently expanded menu of free snacks like soup (one of two choices is vegetarian in larger airports with smaller clubs offering only a vegetarian soup), crudités, cheese, crackers with hummus, lentil or pasta salad, and snack mix during much of the day.