Not exact matches
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in
juice 1 can (15 ounces) black
beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper,
more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
For
more oval shaped
beans and other legumes, soak for 12 - 24 hours in filtered water to cover plus 1 tablespoon of cider vinegar or lemon
juice for every cup of dried
beans / legumes used.
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus
more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black
beans, rinsed and drained 2 tablespoons fresh lime
juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
The ready - to - cook sausage - made with pea protein isolate, fava
bean protein, rice protein, potato starch, coconut oil and beet
juice - is designed to «deliver on the juicy, satisfying taste and texture of pork sausage, but with
more protein, 43 % less total fat, 38 % less saturated fat, 27 % less calories and 26 % less sodium than traditional pork sausage.»
Back in for
more, next came the stack of frozen rye crepes, one pack of Sambazon acai
juice (expiration date 9/2004), gallon - sized freezer bags of cherries from my sister's tree, and pound after pound of frozen heirloom
beans.
The white
beans are also a base for the sauce, which involves orange
juice and zest to get
more of the sunny factor into the dish.
Add a tablespoon or two of
beans, olives, avocado and cheese and squeeze
more lemon
juice over, together with olive oil (even though it's optional here).
1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and pepper to taste 1 tablespoon fresh lemon
juice, plus
more to taste 1 (15 - ounce) can white
beans (such as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium tomato, diced 1/2 medium white onion, diced 1/2 cup coarsely chopped pitted mixed olives 2 tablespoons coarsely chopped fresh flat - leaf parsley 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes
Ingredients 6 ounces bacon, chopped (or
more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus
more if needed) 2 15 - ounce can kidney or pinto
beans (or one of each), drained and rinsed 1 lime,
juiced Cilantro (optional) Shredded cheddar cheese for garnish
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus
more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white
beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney
beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime
juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange
juice (I was a little short so I added
more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla
bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use
more juice) 1 vanilla
bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
lean ground beef -2 large cloves garlic, minced -1 onion, diced - drizzle of EVOO -1 can light red kidney
beans -1 can black
beans -2 cans diced tomatoes in tomato
juice -1 can corn -1 packet taco seasoning (
more if you want it spicier)
Water doesn't cut it for me when I'm adding liquid to my
beans to sauces — I prefer a liquid with
more flavor, like broth, stock (yes, there is a difference), wine, or even vegetable
juice.
1 can organic black
beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed,
more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste
Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1 (15 - ounce) can cannelloni
beans, drained 2 to 4 cloves garlic 3 tablespoons lemon
juice 1 tablespoon extra virgin olive oil 1/4 teaspoon fine sea salt, or
more to taste 1/8 teaspoon pepper 2 teaspoons chopped fresh Italian parsley, basil, or a combination Additional chopped fresh Italian parsley or basil, or diced roasted red peppers for garnish (optional)
1 can organic black
beans, rinsed or 1 1/2 cups cooked
beans from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed,
more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste
Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1 1/2 cups brown rice flour 1 1/2 cups garbanzo
bean flour 2 cups corn starch (potato starch may be used instead) 1 cup tapioca flour 4 teaspoons xanthan gum 1/2 teaspoon salt (OPTIONAL — personally I don't use any salt) 2 Tablespoons sugar (evaporated cane
juice) 2 packages active dry yeast 1 Tablespoon olive oil 4 1/2 cups warm water (
more water may be necessary) 1 - 2 tablespoons dill weed 1/4 cup poppy seeds
If you use tomatoes in
juice, the dish is a bit
more bean - centric.
can of chickpeas (also called garbanzo
beans), drained and rinsed 1 - 2 California avocados (I use 2), peeled and seeds removed 1 tablespoon of fresh lime
juice and the zest of 1 lime (add
more to taste as needed) 1 tablespoon of cilantro, finely chopped 1 green onion (green and white part) finely chopped Salt and pepper to taste
Add
beans, basil garlic, cayenne pepper, nutritional yeast, lime
juice and 1 tbsp olive oil to a food processor and process until smooth, adding
more olive oil as needed
1, 15 - ounce can pinto
beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (
more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer
juice of two limes (
more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black
beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit
more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime
juice, tomatoes or salsa, green onion
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked
beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung
bean sprouts
juice of 1 lime, plus
more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
Toss
beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon
juice in a medium bowl; season with salt, pepper, and
more lemon
juice, if desired.
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus
more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus
more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other
beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour •
juice of 1 lemon
If I find that it is not juicy enough and I don't want to add
more olive oil, I add some of the
bean juice that was left in the chickpea can.
If you find any other deals or have any questions please feel free to e-mail me at
[email protected] Produce California Navel Oranges $ 0.19 Celery or Whole Carrots $ 0.69 lb Bosc Pears $ 0.69 lb Large Hass Avocados $ 0.88 Organic Fuji Apples $ 0.99 lb Meat City Market Chicken Drumsticks, Thighs or Whole Chicken $ 0.98 lb Dairy Yoplait Yogurt $ 0.60 Use $ 0.40 / 6 from 3/11 SSFinal Cost: $ 0.46 each 1/2 Gallon Kroger Milk $ 1 Oikos by Dannon $ 1 Kroger Ice Cream 3.6 oz $ 1 Kroger Singles $ 1 Beverage 2 Liter Pepsi or 7Up $ 1 Simply
Juice or Lemonade 12 - 13.5 oz $ 1 Other Grocery Michelina's Frozen Entree $ 1Use $ 1/5 printable HEREFinal Cost: $ 0.80 Eggo Waffles or Pancakes $ 2Use $ 0.75 / 1 or $ 0.75 / 2 from 3/11 RPFinal Cost: As Low As $ 1 each Rosarita
Beans $ 1 Kroger Marshmellows $ 1 Household Angle Soft 4 Ct $ 1 Purex Detergent $ 2.99 Use $ 1/1 from 3/11 RPFinal Cost: $ 1.99 Snuggle $ 2.99 Use... [Read
more...]
If you find any other deals or have any questions please feel free to e-mail me at
[email protected] Produce Celery or Yellow Onions $ 0.69 lb Green Bell Peppers or Whole Carrots $ 0.69 lb Texas Rio Star Grapefruit or Minneloa Tangelos $ 0.99 lb Hot House Tomatoes $ 1.59 lb Meat USDA Choice T - Bone Steak $ 6.99 lb Seafood Lobster Tails $ 5.99 Private Selection Shrimp for Two $ 5.99 Dairy Small Parfait Cups (made in store) $ 1 City Market Milk 1/2 Gallon $ 1.25 Beverage 7Up Soft Drinks $ 1 2Liter Martinelli's Sparkling Cider $ 2.50 Knudsen Sparkling
Juice $ 2.99 Other Grocery Old El Paso Refried
Beans $ 1.50 Use $ 0.50 / 1 Printable HEREFinal Cost: $ 0.50 Old El Paso Taco or Tostada ShellsUse $ 0.50 / 1 Printable HEREFinal Cost: $ 0.50 Knorr Rice or Pasta Sides $ 1Use $ 0.50 / 2 from 1/29 RPFinal Cost: $ 0.50 each Kroger Canned Tomatoes $ 0.66 Zatarain's Rice or Pasta $ 1.29 Use $ 0.50 / 3 Printable... [Read
more...]
1 very ripe plantain 2 teaspoons butter or canola oil 1/2 cup (4oz) canned black
beans, rinsed and drained 1/2 cup (4oz) cooked white rice pinch of cinnamon pinch or cumin pinch of salt (unsuitable for younger babies — read
more here)
juice of half a lemon (optional)
After roasting, I toss with black
beans and drizzle with chipotle oil for
more flavor, then top it all with ripe avocados, thinly sliced cabbage, micro greens and lime
juice.
While a person wanting to lose or maintain weight would include a whole lot of raw food, say big salads with some lemon
juice as the dressing, you might eat smaller amounts of raw food and far
more cooked veggies,
beans, and grains proportionately..
Rainbow Quinoa Bowl by Erin Yeschin INGREDIENTS: Roasted Sweet & Purple Potatoes: 1 large sweet potato, peel and diced 6 small purple potatoes, peeled and diced 2 tsp extra virgin olive oil 1/2 tsp chili powder 1/4 tsp cumin 1/4 tsp kosher salt 1/4 tsp red pepper flakes Quinoa: 1 cup quinoa 2 cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp garlic powder
Juice of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black
beans, rinsed and drainedRead
more
• 4 large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus
more to taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml) water • 1 tablespoon fresh lime
juice • 1 garlic clove • 1 tablespoon coconut oil (OF: omit) • One 16 - ounce (454 g) package sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2 cups (210 g) mung
bean sprouts • 1/2 cup (30 g) chopped cilantro • Unsalted peanuts • Chili sauce, such as Sriracha sauce, optional
For
more oval shaped
beans and other legumes, soak for 12 - 24 hours in filtered water to cover plus 1 tablespoon of cider vinegar or lemon
juice for every cup of dried
beans / legumes used.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with
juice, diced 1 cup vegetable broth 1 cup water (add
more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white
beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
1 large lime,
juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black
beans, rinsed, drained, and dried (If using canned
beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or
more depending on level of desired spiciness)
With that said,
more breakfast / lunch ideas (I eat the same foods for both categories):
BEANS — they are the super food of my life and a can / 2 cups of it can fill you up for hours without feeling sluggish; fish for breakfast is extremely satisfying too — like smoked salmon or salted cod with a boiled potato or plantain; pizza — nuff said; boiled eggs in a salad or boiled eggs with potato, avocado and homemade dressing (tahini, evoo, lemon
juice, water, salt and pep); SMOOTHIES with chia seeds or nut butters
3 1/2 cups cashews that have been soaked overnight in water (this is an important step that releases the nutrition of the cashews) 1 cup organic canned pumpkin 2/3 cup maple syrup 2/3 cup coconut oil, gently melted 2/3 cup fresh lemon
juice 2 - 3 TBS pumpkin pie spice 1 - 2 teaspoons of vanilla extract or crushed vanilla
beans Zest of 1 lemon (optional, for a
more lemon flavor)