Sentences with phrase «love leafy greens»

I think as long as you start early and do it consistently, your kids will love leafy greens.

Kale, oh kale, how we love your leafy greens.

I loved those leafy greens.

Not exact matches

And I love this unique salad that doesn't feature the leafy greens as its star....

I love adding leafy greens to my breakfast, because it is so easy to add.

Luckily I love green vegetables so chowing down on a ginormous leafy salad isn't a hardship for me but I know not everyone feels the same way.

And love the idea of adding the berries, vitamin c, and leafy greens to a smoothie to stay healthy during the winter.

Although spinach was the only leafy green I ate for years, over the course of time, I've come to love all kinds of leafy greens and what they can do for brain health.

Baked Pumpkin Macaroni and Cheese with Greens is a great way to add more leafy greens to your diet, experience the flavors of fall but still enjoy everything that you love about your favorite comfortGreens is a great way to add more leafy greens to your diet, experience the flavors of fall but still enjoy everything that you love about your favorite comfortgreens to your diet, experience the flavors of fall but still enjoy everything that you love about your favorite comfort food.

But for all the love of kale, most recipes suggest you de-stem the thick leafy green, slicing along the thick middle stalk and using only the nice tender leaf.

If any parents are reading this, I am here to tell you that even kids who eat only refined sugars and enriched, bleached flour until age 18 can grow strong and learn to love things like dark leafy greens.

I LOVE kale, it's my favorite dark leafy green.

I love combining some sort of starchy vegetable — squash, sweet potato, etc. — a green vegetable, dark leafy greens, quinoa and a plant - protein.

I happen to love the freshness of cilantro, but I know how polarizing that leafy green herb can be!

Related on Organic Authority Meatless Monday Roundup: 4 Spinach Recipes For the Love of Lettuce: Eating Leafy Greens Keeps Your Mind Sharp 5 Cold - Happy Foods to Grow This Fall

My new favorite recipe for kale or other dark leafy greens is pretty similar but i love adding some fresh lemon juice to finish.

I love putting leafy greens such as kale in my smoothies, bell peppers and zucchini in my pasta dishes,...

I love slicing it up and sautéing squash with sweet yellow onion, zucchini and some dark leafy greens.

The green leafy member of the cabbage family can be commonly found year round, so if you fall in love with this bok choy recipe, you won't have to part ways with it come autumn.

Don't get me wrong, I love my green smoothies packed with leafy greens as much as the next vegan mama, but I won't lie, I was super hesitant to try adding zucchini.

I have just discovered kale and have fallen in love with it... spinach may get jealous, but there's room for more than two deep green leafies in my life... that being said, this recipe looks very interesting and a good addition to a meatless day's menu, but... isn't the garlic a bit bitter when it is added without a bit of taming in hot olive oil?

I've been wanting to start eating kale for a while now, but I'm a reluctant salad eater and new leafy greens scare me (although I think I got that apple & pear with curry salad from your site a little while back and I love, love, love it!).

If you love avocado, leafy greens and fresh herbs — this is the Best Green Summer chia pudding for you!

Endive, escarole, frisée, radicchio — we love»em all, and these 22 recipes showcase the best these leafy greens have got to offer.

-- Liver - loving foods (beets, garlic, avocados, olive oil)-- Naturally detoxifying foods + herbs (lemon, leafy greens — swiss chard, kale, spinach, garlic, ginger)-- Easily digestible foods (soups, stews, smoothies)-- Fibre - packed foods (ground flax, chia seeds, avocado, pear)-- Digestion - supportive foods (warm water + apple cider vinegar, bone broth, fermented foods such as sauerkraut, kimchi, miso paste and kombucha)

I especially love that «green leafies» are usually on the ingredient list.

I really love the way bold - flavored leafy greens taste with this dressing.

All the flavour you love, but instead served in a glass with leafy greens for an endless list of health benefits.

I love turnips but they are kind of a pain to grow with their huge leafy greens.

Before bed: guacamole or a homemade squeeze pouch (I love this brand) containing full - fat coconut milk, beets, chia seeds, cooked and cooled leafy greens, a tiny bit of collagen peptides, and banana).

Not only were these dishes fantastically yummy (seriously, the guests could not stop raving), but given that my roughage consumption tends to plummet with the cold weather (and close of CSA season), I love how excited these dishes got me about eating leafy greens.

I loved fish, meat, garlic and green leafy vegetables, and never ate spicy food.

If you hate milk or just don't love how you feel when you eat dairy, try adding these non-dairy, calcium - rich whole foods into your diet: dark leafy greens (spinach, kale, collards, broccoli), beans (especially white beans and soy beans), sardines, or salmon.

I love my carbs, lots of leafy greens and fish.

Your brain loves green leafy vegetables!

If your digestion can handle it, try to boost your intake of liver - loving foods by consuming carrots, beetroot and leafy greens in soups and freshly squeezed juices.

I love dark leafy greens and sausage together and there are so many wonderful combinations!

-- Liver - loving foods (beets, garlic, avocados, olive oil)-- Naturally detoxifying foods + herbs (lemon, leafy greens — swiss chard, kale, spinach, garlic, ginger)-- Easily digestible foods (soups, stews, smoothies)-- Fibre - packed foods (ground flax, chia seeds, avocado, pear)-- Digestion - supportive foods (warm water + apple cider vinegar, bone broth, fermented foods such as sauerkraut, kimchi, miso paste and kombucha)

I used to eat beans & legumes in a variety of dishes, most often: salads (loved garbanzos on a leafy green salad, for example), soups (primary white bean or lentil with a beef or chicken broth sans any tomatoes), and side dishes.

I love my dark leafy green vegetables prepared in a variety of ways.

I love having a big leafy green salad for lunch every day — it -LSB-...]

OH, and greens provide antioxidants or whatever benefits there are to consuming foods high in oxalates (there must be some, since all cultures love their wine, chocolate, and green leafy vegetables of some sort... all high in oxalates).

I love cucumber, it's in nearly all of my recipes, great for diluting strong flavor of dark leafy greens.

I don't know how low exactly because I'm not good at measuring things, but I cut out all refined carbohydrate and the black beans and lentils that I love and restricted my intake to leafy greens and non-starchy vegetables.

Although spinach was the only leafy green I ate for years, over the course of time, I've come to love all kinds of leafy greens and what they can do for brain health.

Leafy greens such as kale, arugula, spinach, chicory, and mustard greens all contain the liver - loving ingredient chlorophyll.

Surprisingly, the sweetness of the fruit masks the bitterness of the greens, such that the pickiest of children love them, along with any adults who would otherwise not consume dark green leafy vegetables for breakfast.

What I love most about this smoothie is that it's full of green superfoods even though there aren't any leafy greens in the smoothie.

I love dark leafy greens!

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