The Journey is available in a number of exciting colors,
like Olive Green, Contusion Blue and Redline 2k.
I might get that — I really
like olive green.
She welcomed hand - me - downs from her parents, like her living room sofa; built her own furniture, like the mid-century inspired hairpin - leg dining table; and scoured Craigslist for sweet deals,
like the olive green chairs in her living room.
Choose from leather or suede slip - ons available in a bouquet of colours
like olive green, blue, red, and grey.
The global co-op trend mixes rich colors
like olive green and chocolate brown with crochet and embroidery to get that well - travelled look.
And burgundy,
like olive green, is the perfect color for this time of year.
Brown is the most popular colour in suede jackets but other colours
like olive green, grey, washed blue and burgundy are also on trend.
I love the way this hue feels totally fresh, but also sits incredibly well with more traditional fall colors
like olive green, grey - washed navy, terracotta, and natural jute.
Bombers are the best especially when they're in versatile colors
like this olive green.
This is fashionable and available in different colors
like the olive green, light blue and brown.
I like the olive green with navy the most.
Not exact matches
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!)
I used capers instead of
olives (which were a great alternative) and white gigante beans - it actually did look
like a Christmas soup because of all the red and
green.
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you
like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin
olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean
olives (or one type is fine... whatever you
like / have on hand) 1 cup sliced mushrooms 1
green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste
There are several flavors of Sabra hummus that would work in this recipe (roasted red pepper, roasted garlic and spinach and artichoke spring to mind), but the
Olive Tapenade Hummus, studded with
green and kalamata
olives, seemed
like the natural choice since I had Greek flavors on the brain.
I have a very «
green'tasting
olive oil that I'm using at the moment, and I wonder what it would be
like in this banana bread?
Instead, the fish is piled onto a bed of
greens with tons of other fun ingredients
like avocado,
olives, and grilled zucchini for a much more refreshing way to get your omega - 3s.
In general, a healthy ketogenic diet consists of lots of
green leafy vegetables, fish and seafood, meats and organ meats, healthy fats (
like olive oil, coconut oil, avocado oil, tallow, & lard), and small amounts of nuts and seeds and berries.
A zesty recipe for cold rice salad packed with Southwestern flavors
like green chiles, avocado, corn, tomatoes, red onion and cilantro lightly dressed with lemon and
olive oil.
3 frozen chicken breasts on bottom, 1 cup uncooked quinoa, 2 cups water, I just used
like a coleslaw mix (white and purple cabbage and carrots) 1.5 cups of it, 1 cup fresh cut up broccoli, 2 stalks
green onions, and then the sauce on top (1/3 cup
olive oil, 1/2 cup franks hot sauce, 1 tsp seasoned salt whisked together)
I
like my quesedillas to have a bit more heft too, usually in the form of sauteed
greens with added saltiness from chopped
olives.
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
Feel free to add
green peppers, onions,
olives — whatever you
like on your pizza!
healthy splash of
olive oil 1/2 large onion, diced 1 clove garlic, minced 1/4 cup spelt flour 2 cups veggie stock 1 can of full fat coconut milk 2 TBL
green curry paste, i've been using this brand and it's spicy AF, i
like this brand too.
If you
like, puree equal parts parsley, fennel fronds, and
olive oil, then spoon the vibrant
green sauce around the fish.
Other notes: I
like to serve this with a
green vegetable, such as
green beans or broccoli, steamed and tossed with a little
olive oil or butter spread and lemon juice.
* 2 tablespoons
olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or
green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped
greens (I used chard; you can use any dark leafy
greens that you
like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft,
like feta, or roughly chopped if harder,
like provolone or fresh mozzarella)
If you think you would
like to see how clean eating diet can make you feel better and brighter, here are some useful store cupboard essentials to help you: • Oats • Tins of beans, chickpeas, lentils (in water) • Tinned tuna, salmon, mackerel (in
olive oil or water, NOT brine) • Whole - wheat pastas, brown rice, quinoa, bulgur wheat, freekeh and dried lentils • Natural (unsalted) nuts and nut butters, seeds, raisins, unsweetened dried fruit, rice cakes • Coconut oil /
olive oil • Apple Cider vinegar • Organic Tamari (soy) sauce • Plenty of your favourite herbs and spices • Brown rice syrup or organic maple syrup or local honey • Herbal teas and
green tea • Wholegrain mustard
I
like to put chopped chives and parlsey, another dry fried onions, sun dried tomatoes chopped up really tiny and black or
green olives, sometimes I used chilli flakes too.
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash,
greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna,
olives — easily adaptable to what you already have in the house and
like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of
olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel +
green beans: 1 fennel bulb (white part only,
green parts reserve), sliced thin about two large handfuls of
green beans (tips removed)
olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I
like a little extra)
«I have come to enjoy salt - preserved citrus almost everywhere — in marinades, soups and salads, to flavor a pot of beans, sautéed
greens like spinach or chard, hummus, on bread with
olive oil and garlic, with roasted pepper and
olives, in couscous or rice pilaf, under the skin of a roast chicken or in the cavity of a fish,» he says.
I
like to use raw
green beans, cut on the slant, with cherry tomatoes, and a drained can of black
olives, a bit of garlic or minced onion and
olive oil and lime juice.
What's in it: GREENZ - 2 cups (
like arugula, kale, mixed
greens) FRUIT — 1/2 cup (
like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (
like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (
like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (
like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of
olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (
like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
My Thanksgiving favorite is Lightly Steamed Broccoli with
Olive Butter, which is pretty much
like it sounds (bright
green broccoli with clarified butter with sliced
green olives in).
I was missing an acidic tone,
like sliced
green olives or capers.
From cherry tomatoes that taste
like candy to meaty red -
green heirlooms that need nothing more than a squirt of
olive oil and some flaky salt, I can't get enough of the vegetable that's really a fruit.
I'm currently crushing on
green cabinets — in all the various shades
like sage, emerald, forest and
olive.
Whole - wheat pita, lightly toasted, spread with creamy hummus, and topped with fresh
greens (which I
like to quickly toss in lemon juice and
olive oil), and crispy, Indian - spice roasted chickpeas.
I will certainly be ordering some from his contact 2 tsp of
olive oil 1 lb of ground Bison 1 large onion, finely chopped 2 stalks of celery, chopped 1 red pepper, chopped 1
green pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (
like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the garnish.
Adding a
green like kale, and golden threads of drizzled
olive oil is a great way to add color and nutritional umph to America's favorite starch - packed side dish.
Because the
greens are already coated with
olive oil, they need no additional dressing, but if you
like, serve them with slices of fresh lemon and freshly ground black pepper.
Sauces, Dips, Spreads, Dressings —
like pesto, miso tahini, avocado
green sauce (something
like avocado, mixed
greens, herbs and spices, lemon juice,
olive oil)
I often opt for an
olive oil - based garlicky
greens (almost
like a quick pesto) rather than red sauce for breakfast.
You can't just cut it up and eat it
like a carrot or bell pepper, or treat it
like a handful of baby
greens dressed in a delicious
olive oil, balsamic vinaigrette.
1 1/4 cups French
green lentils 1/2 cup chopped roasted red peppers 1/2 cup sliced pitted kalamata
olives 1/3 cup chopped Italian parsley 1 tablespoon chopped fresh dill 1/3 cup chopped raw almonds, toasted 2 tablespoons red wine vinegar 1/4 cup extra virgin
olive oil 1/4 teaspoon salt, or more to taste (I
like flaky Maldon salt here, rubbed between your hands) Freshly ground black pepper, to taste
Lentil salad 500 gr de puy or beluga lentils, cooked according to instructions 1/2 red cabbage head, cleaned and stem removed, finely shredded 300 gr fresh
green leaves,
like spinach and rucola, washed and roughly chopped 1/2 tsp cumin 3 tbsp soy sauce 2 cloves of garlic, crushed 3/4 tsp fine sea salt and more to taste 2 tbsp
olive oil 3 - 4 shallots, finely chopped 1 tbsp cilantro, finely chopped 1 - 2 tbsp chili sauce (
like Sriracha)
The exception is when many of your
greens are very bitter or hot,
like mustard, radicchio, peppercress, or endive, in which case a very fruity
olive oil will balance and tone down their aggressiveness.
Sprinkle with salt and pepper, then taste so you can adjust the seasonings, if necessary, Serve over arugula or other
greens, and drizzle with additional
olive oil before serving, if you
like.
For the nutrients to be most available for our bodies,
greens should to be enjoyed with good quality fat
like avocado, coconut oil,
olive oil or ghee.