When I hike, I am all about catching up with friends and packing healthy, nourishing snacks like Justin's Maple Almond Butter Squeeze Packs, fruit, and on - the - go veggies
like celery and carrots with hummus.
And with ingredients
like celery and carrots, as well as butternut squash, this healthy dish is a great way to get some additional nutrients into your young» uns!
She likes celery and carrots with dip.
Not exact matches
I make something very similar to this (minus the coconut milk
and plus the addition
carrots /
celery and a few spices
like turmeric
and ginger) when I'm strapped for time
and ingredients.
It's a relish — a mixture of pickled veggies
like carrots, peppers, cauliflower,
celery, onions,
and other veggies.
Giardiniera is a mix of chopped, pickled veggies
like carrots, peppers, cauliflower,
and celery, packed in seasoned oil.
I
liked that it was packed with vegetables
like carrots,
celery,
and onion.
I used fresh cut corn, grape tomatoes
and sliced olives, but you might
like any of the following produce: sliced
celery, grated
carrot, blanched broccoli florets, chopped bell pepper (red, green, yellow or orange!)
Made
and liked overall, but this seems
like a lot of pasta, especially with the quantity of
carrots and celery cut down from Ottolenghi's recipe.
Other root vegetables
like carrot, onion, or radishes, as well as other greens
like arugula, cabbage,
celery, scallions, cucumber, fennel, endive, spinach,
and avocado.
I layer mine with dressing on bottom... then hearty ingredients that can withstand moisture (such as beans, peas, seeds, corn), then veggies
like cucumbers,
carrots,
celery, olives... then soft veggies
like lettuce
and spinach.
I
like to add a shredded
carrot and sliced
celery and diced onions... too.
I wasn't sure I was going to
like the
carrots and celery not cooked first but I LOVED the crunch!
We can use that fact to our cooking advantage
and use ingredients
like beets,
celery,
carrots, meat,
and shellfish (that are naturally higher in sodium) to infuse favorite typically salty dishes with natural salty tastes.
I make a similar meatless chili in a crockpot (I make a LOT at once
and freeze for a quick lunch or dinner for 1 or 2)-
and I think you'll
like this idea: along with
carrots,
celery, onions
and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I
like black
and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh
and cut up
and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini
and / or yellow squash,
and (drum roll) 1 can of organic PUMPKIN PUREE!
If you opt for something more dense
and aromatic,
like small dices of
carrot / winter squash or
celery / fennel, add it to the pot when you're sautéing the onions.
A variety of vegetables —
like yams,
carrots and celery — keep this turkey soup light but warming when you're too stuffed to fit in anything indulgent.
You can also add leftover shredded chicken
and / or sauteed chopped vegetables
like onions,
carrots and celery for a more substantial meal.
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large
carrots, finely chopped (about 1 cup) 1 stalk of
celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded
and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme
and half dried oregano, but use any that you
like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt
and Pepper to taste
I
like to save all my veggie scraps
like carrot tops,
celery bottoms, peels, stems
and such in a container in the freezer, then cook them up all at once.
In addition to those two star ingredients, there are a whole lot of veggies hidden in there too,
like carrots, shallots,
celery, garlic, red pepper,
and tomatoes.
This healthy, flavorful soup is loaded with tons of fresh, nutritious ingredients
like spinach,
carrots,
celery,
and onion
and simmers in a slow cooker while you're away at work so it tastes
like it cooked all day — because it did.
Serving Suggestions: In addition to Mrs. Elizabeth Hass's dipping favorite of
celery sticks add fresh dipping vegetables
like baby
carrots, cucumber circles, red bell pepper
and zucchini sticks.
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small
carrots, finely diced 2 stalks
celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons
and rubbed with salt (I
like lacinato, but use whatever you
like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
It looks
like cole slaw, but this shredded salad of root veggies —
carrots, radishes, parsnips
and celery root — is an excellent accompaniment to heavier winter foods.
I added some celry
and carrots — the
celery mashed up
like the leeks
and potatos did,
carrots mostly intact.
Tangy Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I
like to use a combination of green
and purple) 1/3 cup thinly vertically sliced red onion 1/2 cup grated
carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp
celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt to taste
See, the curry takes to the mayo in this salad
like peas to
carrots, the
celery and shallot add an awesome crunch,
and the raisins provide a haunting sweetness that in turn makes the curry taste even better.
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.
I
like to put LOTS of
carrots and celery and onion.
Hidden veggies
like onion,
carrot,
celery and red bell pepper get you even closer to your daily quota of vitamins
and fiber.
Moore suggests using a mixture of sweet greens (spinach or beet tops), stronger greens (
carrots tops, fennel tops, wild nettles)
and herbs
like mint, oregano, cilantro or
celery leaves.
1 tablespoon olive oil 1 large onion, peeled
and chopped 3 leeks, washed well, trimmed
and sliced 3 large
carrots, chopped 3 sticks
celery, chopped 2 — 3 cloves garlic, chopped 1 small swede, peeled
and chopped 1 -2 l vegetable stock — I use Marigold bouillon Large handful flat leaf parsley, roughly chopped 1 jar of harissa — I
like the Belazu rose harissa
If you can't find an Asian Slaw mix
like I can at Wegman's
and don't want to shred your own you can use a bag of coleslaw mix with shredded napa cabbage
and carrots and then just chop up a rib of
celery.
Step 1: First, sauté up some veggies
like celery,
carrots, onion
and 2 cloves of garlic —
and cubes of tofu too.
You can throw any veggie tray leftovers into this soup,
like cauliflower, broccoli,
carrots and celery.
PS if you
like smoothies then you can check out this vanilla beet freakshake from Veggie Desserts, melon, spinach
and avocado smoothie from Tinned Tomatoes, chia blast berry smoothie from
Celery and Cupcakes,
carrot smoothie with ginger
and orange from Tin
and Thyme, peanut butter cup smoothie from Munchies
and Munchkins, tropical kale smoothie from My Fussy Eater
and the Icelandic blueberry skyr smoothie from Foodie Quine.
Ingredients • 1 pounds ground chicken breast (turkey would work too, no one will know) • 2 tablespoons finely grated
carrots • 1 tablespoon finely grated
celery • 2 tablespoons red onion, finely diced • 1/8 to 1/4 cup buffalo hot sauce (depending on how hot you
like it), plus a little on the side to baste with • 1/2 teaspoon garlic powder • salt
and pepper to taste • 3 or 4 whole wheat buns • Serve with
carrot -
celery slaw
and yogurt - blue cheese sauce (recipe to follow) Directions 1.
Wild rice with mushrooms
and other vegetables
like carrots and celery for lots of flavor.
This pot of soup included some of almost everything I had in the vegetable category — leftovers, the kitchen's flotsam
and jetsam — simmering on the stove, imbued with the health of winter plants
like onion, garlic,
carrots,
celery, fennel, mushrooms, potatoes, squash, sweet potatoes, cabbage, kale,
and a few destitute peas from the hinterlands of the freezer.
Once the groceries arrive I unpack them
and usually do things
like wash
and chop the fruit
and any vegetables that I use for dipping (i.e.
carrots and celery).
Vegetarian Chili about 2 cups of dry beans of any kind you prefer — I
like to have a variety 1 tbsp olive oil 1/2 onion — chopped 2
carrots and 2 stalks of
celery — thinly sliced 1 jalapeno pepper — seeded
and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder
and / or flakes, ground cumin, ground coriander,
and ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro for garnishing
This recipe is super-versatile — you can use
carrots and celery instead of a bell pepper, sweeten the Joes with brown sugar instead of molasses,
and omit the chili powder
and red pepper if you
like a milder filling.
Simmering a good - quality chicken with its bones
and a handful of aromatics
like onions,
carrots,
and celery transforms the contents of your pot into nothing short of liquid gold: a richly flavored, lip - smacking broth that takes risottos, soups,
and stews to their most delicious potential.
Honestly, though, if all you did was throw your turkey bones into a big stock pot (I use one
like this) with some veggie scraps (
like carrot,
celery,
and onion)
and enough water to cover everything, you'd end up with a great deal of delicious stock after you let everything simmer away for awhile.
I
like to use a combination of parsnips,
carrots,
celery root, rutabaga,
and sweet potato.
We
like bell pepper
and carrots but swap in any crunchy vegetable,
like celery or cucumbers, to make this your favorite healthy snack.
«Now it's
like, if there's maybe one
carrot in the fridge
and half a stalk of
celery, I'll try to make something exciting.»
Wait until you've eaten every last bit of meat from the bones, then simmer the carcass with
carrot, onion,
celery,
and aromatics
like garlic
and herbs.
You could also replace the potatoes with other veggies,
like carrot and celery slices.