Three nutrients with one little
medium baby zucchini and very few calories for the bill.
Not exact matches
Cut down
medium size pieces of vegetables, here I am using capsicums and
zucchini,
baby corn, broccoli, mushroom.
-- 1
medium zucchini, chopped — 1
medium yellow squash, chopped — 1 pack fresh white mushrooms, sliced — 1 pack fresh
baby spinach — 1 can crushed tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links organic spicy turkey Italian sausage, casings removed — 2 garlic cloves, minced — 2 tablespoons extra virgin olive oil — salt and pepper to taste
Two 8 - ounce packages tempeh, any variety * 1 green bell pepper, cut into wide strips 1 red bell pepper, cut into wide strips 1 cup
baby carrots 1
medium zucchini, sliced 1/2 inch thick 1
medium red onion, halved and thinly sliced, rings separated 1 cup small whole
baby bella or crimini mushrooms 1 cup natural barbecue sauce, or as needed to coat ingredients
-1 package lasagna noodles -25 oz jar of pasta sauce (I like any kind from Trader Joe's)-1 small jar of pesto -1 bag
baby spinach -2 to 3
zucchini -4 roma tomatoes -2 to 3
medium carrots -5 oz.
Ingredients: 2 pieces salmon lemon 2 cloves garlic, crushed fresh or dried herbs pinch of salt olive oil (spray can) Veggies on side:
medium red onion
medium zucchini cup spinach leaves
baby broccoli 2 bunches
baby pak choy seeds (pepitas, sunflower kernels) pine nuts Instructions: Preheat oven to 200 °C.
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or
baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups
zucchini, half - slices, cut
zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over
medium heat.
Ingredients: 1/2 cup semi-pearled faro, uncooked (or 1 1/4 cups cooked faro) 1/2 cup raw pecans 2 teaspoons good quality maple syrup Kosher salt Cayenne pepper 2
medium carrots, shaved 1 small
zucchini, shaved 1/2 red onion, shaved 2
baby radishes, shaved 5 ounces
baby lettuces (I used a mix of
baby romaine and
baby arugula.)
sweet potato vermicelli noodles) * 2 tablespoons organic coconut oil (or olive oil) * 2 tablespoons toasted sesame oil, divided * 1
medium onion, peeled and sliced thin * 2 cloves garlic, peeled and minced * 2 cups
baby spinach * 3 carrots, peeled and julienned * 3 scallions (green parts only), sliced * 5 mushrooms, trimmed and sliced (I used organic button mushrooms) * 1/2
medium zucchini, peeled and julienned * 1/2 package (4 oz.)
Soup: 2 tablespoons oil (butter / ghee) 1 onion, diced 3 - 4 cloves garlic, minced 4 cups stock (chicken, beef or vegetable) 28 oz can fire roasted crushed tomatoes 2 large carrots, peeled and diced 2 - 3 stalks celery, sliced 1
medium potato, diced (or cauliflower for paleo) 1 cup (approx) chopped green beans 1 portabello mushroom, diced 1 large
zucchini, diced 1 red or green pepper, sliced Fresh
baby spinach — couple handfuls 1/2 teaspoon basil 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon marjoram Salt and pepper (to taste)
2 eggs (if your
baby is not yet eating whole eggs, you may prefer to use these egg substitutes) 6 fl oz (3/4 cup) milk — use whole milk, formula or breast milk 5 fl oz oz (2/3 cup) olive oil 4 oz (1 cup) all purpose flour 4 oz (1 cup) whole wheat flour 2 tsp baking powder 1
medium zucchini (courgette), grated 1 to 2 tsp dried oregano (adjust according to your
baby's taste)
2 ears [non-GMO] corn 1 tablespoon extra virgin olive oil 1/2 cup red onion, diced 1 small -
medium yellow squash, diced 1 small -
medium zucchini, diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety of cherry tomatoes, halved 1 jalapeno, minced large handful of
baby arugula (about 1 1/2 ounces) 1/3 cup thinly sliced basil leaves Sea salt and fresh ground black pepper to taste