Look past the sea of colorful grain salads (and those weirdly addictive potato samosas) at any Whole Foods salad bar and you'll find a section of plain ingredients
like sliced bell peppers, celery, and cherry tomatoes.
Not exact matches
Spread however much tomato sauce you
like evenly over the cooked pizza crust; top with mushrooms and half the
bell peppers; add 3/4 of the mozzarella cheese, followed by the cooked ground beef, the rest of the
bell peppers and
sliced olives.
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!)
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
Add about 2 - 3 T of hummus to each wrap, then about 1/3 cup shredded carrot, a few
slices of
bell pepper, and a few
slices avocado (plus any other veggies you
like!).
And good news for you non-mushroom lovers - swap another veggie
like bell peppers, arugula, thinly
sliced tomato.
Greek Chopped Vegetable Salad is a healthy and delicious salad loaded with veggies
like cucumber, red
bell pepper, artichoke hearts, and Greek additions
like feta cheese, kalamata olives, and
sliced pepperoncini.
Ingredients 2 chicken breasts, cooked and shredded (I
like to cook mine in a grill pan with a seasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red
bell pepper 2 - 3 tbsp butter or olive oil spread salt and
pepper to taste Mayonnaise
Sliced cheese, I
like provolone, swiss or white american Hoagy Rolls
Couscous and Feta - Stuffed
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large
bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers, mixed colors (or 6 smallish
bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then
sliced across thinly 6 oz yellow squash, quartered lengthwise then
sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't
like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed
like a lot for a strong flavor
like tomato paste) Preheat oven to 350 °F.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you
like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion,
sliced 1 red
bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces
sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
Cut crunchy ingredients,
like carrots or
bell peppers, the thinnest;
slice softer ones,
like cucumbers, thicker.
Add small amounts of other veggies if you'd
like — thinly
sliced mushrooms or red
bell pepper are good in this, too.
Variation: Use other vegetables in place of the ones suggested here — try corn kernels, diced carrots,
bell peppers, green beans,
sliced mushrooms, yellow summer squash — whatever is available and whatever your family
likes.
If you don't
like heat, reserve some
bell pepper slices instead.
While all that is happening, I warm the refried black beans and toss together a salad -
like filling of baby kale (but you could also use arugula),
sliced scallions, sweet baby
bell peppers, and dried figs.
Serve with warm flatbread or enjoy with freshly
sliced vegetables,
like cucumber,
bell peppers, or carrots.
1 package of your favorite hot dogs (usually 5 - 8 in a pack) A matching number of center cut bacon
slices A matching amount of club rolls (
sliced open
like a clam shell) 1 chopped habanero
pepper 10 chopped cloves of garlic 1
sliced green
bell pepper 1
sliced medium onion Olive oil 1 teaspoon cumin 1 teaspoon fresh ground black
pepper 1 teaspoon sea salt Assorted condiments (mustard, ketchup, hot sauce, mayo, etc)
Try a golf ball - sized portion of nuts or seeds along with a tennis ball - sized serving of fruit; or a cup of raw veggies (
like sliced red
bell pepper and cucumber) paired with hummus or roasted chickpeas.
Blend until smooth and serve with raw veggies,
like broccoli florets,
sliced red
bell pepper, and grape tomatoes.
But instead of eating it with bread or some other baked snack made from flour, try pairing it with vegetables
like celery,
slices of
bell peppers or carrots.
Couscous and Feta - Stuffed
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large
bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers, mixed colors (or 6 smallish
bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then
sliced across thinly 6 oz yellow squash, quartered lengthwise then
sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't
like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed
like a lot for a strong flavor
like tomato paste) Preheat oven to 350 °F.
And my wife and I are eating an omelette
like this for breakfast: - 4 eggs - 1/2 cup mushrooms,
sliced - 1/4 cup
bell pepper (preferably mix of green and red), chopped - 2 tablespoons onion, chopped - 1 tablespoon macadamia oil - 1 cup spinach, loosely chopped - 1 clove garlic, minced - 1 teaspoon red
pepper flakes - 1/4 teaspoon salt - 1/4 teaspoon
pepper Can't go wrong with that.
Serve with warm flatbread or enjoy with freshly
sliced vegetables,
like cucumber,
bell peppers, or carrots.
For ours, a variety of apples make a beautiful combination, but
sliced vegetables
like bell peppers, carrots, or celery will work just as well.