Not exact matches
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup
liquid 1/4 cup corn
oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried
oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat
oil in Dutch oven over medium heat.
Greek Turkey Meatballs Ingredients 1 1/4 lbs 93 % lean ground turkey 1 cup grated zucchini,
liquid squeezed out * 2 slices whole wheat bread 1/4 cup seasoned breadcrumbs 1 large egg, lightly stirred with a fork 2 - 3 cloves garlic, pressed or finely chopped 1/4 red onion, grated 1 tbsp dry
oregano 1/4 cup fresh parsley, chopped 2 tsp olive
oil kosher salt and fresh pepper Nonstick cooking spray or olive
oil for cooking 1 batch Tzatziki sauce (recipe below)
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower
oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried
oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking
liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
Jackfruit: 1 Tbsp
oil 1 medium brown onion, cut into thin moons 2 x 560g cans young jackfruit in brine (NOT syrup) 1 tsp ground cumin 2 tsp smoked paprika 1 tsp dried
oregano 1 tsp ground coriander 1/2 — 1tsp ancho chile powder 1 1/2 cups veg stock 2 Tbsp tomato paste 2 tsp
liquid smoke 1 Tbsp veg worcestershire sauce
SEASONING VARIATIONS: A dash of
liquid smoke (for «smoked» almond ricotta); dried
oregano or other Italian herbs; ground black pepper; 2 - 3 tablespoons olive
oil (also creates a richer texture)
2 (16 ounce) packages firm tofu 3 tablespoons olive
oil 2 cups diced onions 1 cup peeled and grated carrot 1 teaspoon dried
oregano 1 teaspoon dried basil 1 teaspoon dried dill 2⁄3 cup chopped walnuts 1 cup gluten free breadcrumbs 2 tablespoons tahini 2 tablespoons miso 2 tablespoons Braggs
Liquid Aminos 1 -2 tablespoon mustard (optional) 1 tablespoon ground chia 3 tablespoon water
2 cups of cooked brown rice (or quinoa) 1 tablespoon of olive
oil 1 small Vidalia onion, diced or 1/2 of a larger onion 3 cloves garlic, minced 1 bell pepper, any color, diced 1 jalapeno, diced (seeded or not depending on your preference) 2 cans of dark red kidney beans, drained and rinsed 1 - 15 oz can of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic powder 1 tsp smoked paprika 1 tsp
oregano 1 tsp
liquid smoke 1/2 -1 tsp of red pepper flakes 1/2 -1 tsp cayenne pepper Fresh cracked pepper A few pinches of salt (around 1/2 tsp)
2 tablespoons olive
oil 1 medium onion, cut in wedges and separated 1 small green bell pepper, cut in strips 2 cloves garlic, minced 2 habanero chiles, minced 1/4 cup tomato paste 2 bay leaves 2 teaspoon dried
oregano 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/4 teaspoon ground black pepper 1 cup long - grain raw white rice 1 small tomato, cut into wedges 1 15 - ounce can black beans, drained and
liquid reserved Salt to taste
4 cups cooked black beans 4 cups roasted sweet potato, diced into 1/4 inch cubes 2 1/2 roasted red peppers, diced 1/2 medium red onion, diced 1 tomato, diced 1 1/2 cloves garlic, crushed 1/2 bunch fresh cilantro 1 3/4 cups canned whole tomatoes, in their
liquid 1/2 lemon, juiced 1/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground all spice 1/2 teaspoon smoked paprika 1 teaspoon dried
oregano 2 tablespoons olive
oil 6 tablespoons red wine vinegar salt and pepper to taste
Chili Ingredients - Everyday raw 1 portobello mushrooms, finely chopped 1/2 cup minced celery (I didn't have any) 1/2 cup red onion 1 red bell pepper, finely chopped 1 cup almond, soaked 4 - 6 hours (I used soaked and dehydrated) 1 cup chopped carrots Vitamix sauce 1 1/2 cups sun - dried tomatoes, soaked 2 cups water, fresh or from tomatoes soaking
liquid 1 T olive oil 1/4 cup nama shoyu (Braggs Liquid Aminos) 1 clove garlic 2 T fresh oregano (I omitted) 1 T dry oregano 2 t chili powder 1 T cumin 1 T apple cider vinegar 1 T agave 1/4 t c
liquid 1 T olive
oil 1/4 cup nama shoyu (Braggs
Liquid Aminos) 1 clove garlic 2 T fresh oregano (I omitted) 1 T dry oregano 2 t chili powder 1 T cumin 1 T apple cider vinegar 1 T agave 1/4 t c
Liquid Aminos) 1 clove garlic 2 T fresh
oregano (I omitted) 1 T dry
oregano 2 t chili powder 1 T cumin 1 T apple cider vinegar 1 T agave 1/4 t cayenne
Now, whisk the lemon juice,
oregano, bitters (if desired), thyme, reserved chickpea
liquid, and 1 tablespoon of olive
oil in a clean bowl.
2 - 4 large tomatoes, seeded and chopped 1 red bell pepper, chopped 1 c sundried tomatoes 1/2 tsp
liquid stevia 1/4 c extra virgin olive
oil 2 cloves garlic 3/4 tsp sea salt 1/4 tsp fresh ground black pepper pinch of cayenne pepper (more if you're up for it) 2 Tbsp minced fresh basil 1 Tbsp ground
oregano
What you do is this: make your fiber shake, and afterwards add in a teaspoon of
liquid caprylic acid,
Oregano Oil, or even grapefruit seed extract.