When ready to serve, garnish with
more diced green onions if desired.
Top with cheddar cheese, Greek yogurt, lactose - free sour cream or
more diced green onions.
Not exact matches
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small
onion,
diced 1 leek, white and light
green parts, sliced medium 2 large celery stocks,
diced small 1 teaspoon kosher salt or
more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
1 tbsp olive oil 1 med
onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper,
diced 1/2
green bell pepper,
diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt,
more to taste 1/2 tsp black pepper,
more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce
greens 1/4 cup Buttermilk Ranch Dressing,
more as needed 1/2 cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado,
diced 2 tablespoons
diced sweet
onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
I did add
more peas and carrots and some
diced celery and also some
diced up vegan chik»n nuggets and also sauted some
onion with the garlic for the tofu scramble (I don't have any
green onions).
I also added
green onions, jalapenos or
diced green chilies and a little bit of sour cream to the chicken mixture to add a little
more filler.
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large
onion,
diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or sliced
green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup
more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
1 to 2 tablespoons sesame oil +
more if needed based on taste 1/2 small to medium sized red
onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2
green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for ga
green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce
Green onions, diced for ga
Green onions,
diced for garnish
Cilantro Peach Salsa Makes approx. 10 cups 12 fresh, ripe peaches 9 large tomatoes 1
green pepper,
diced 1 large
onion,
diced 3 jalapeño peppers,
diced (leave seeds in for
more spice) 3 cloves garlic, minced 1 large handful of cilantro, minced 3/4 C apple cider vinegar 2 TBSP paprika 2 TBSP chili powder 1 TBSP salt
Ingredients 2/3 cup butter or margarine 2/3 cup all - purpose flour 7 cups milk 4 large baking potatoes, baked, peeled an cubed (about 4 cups) 4
green onions, sliced (Or one
diced and sautéed
onion) 12 bacon strips, cooked and crumbled 1 1/4 cups shredded cheddar cheese 1 cup (8 ounces) sour cream 3/4 teaspoon salt, plus more for seasoning 1/2 teaspoon pepper, plus more for seasoning Garlic powder Onion p
onion) 12 bacon strips, cooked and crumbled 1 1/4 cups shredded cheddar cheese 1 cup (8 ounces) sour cream 3/4 teaspoon salt, plus
more for seasoning 1/2 teaspoon pepper, plus
more for seasoning Garlic powder
Onion p
Onion powder
extra-virgin olive oil 1 yellow
onion, finely
diced 3 garlic cloves, minced 1 bay leaf 2 red bell peppers, cored, seeded, and finely
diced 1/2 of a
green bell pepper, optional — adds a little
more color and another depth of flavor 2 tomatoes, halved, seeded, and finely
diced A handful of chopped fresh flat - leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black pepper, to taste
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 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 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 -LSB-...]
1/2 cup
diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (
greens only) of 3 or 4
green onions 1/4 cup
diced cilantro, plus
more for garnish 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey maple syrup 2 teaspoons spicy brown mustard Dash of cinnamon Salt and pepper to taste
1 tablespoon olive oil 1/2 medium
onion,
diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used
green) 1 bay leaf 1/2 pound
greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or
more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
Ingredients ~ 12 oz Chinese Noodles * 2 tbsp canola oil 1/3 cup cucumbers, cut into thin matchsticks 1/4 cup
green onion, cut into 1/2 inch pieces, plus
more for garnish 2 cloves garlic, very finely
diced 2 Tbsp very finely chopped peanuts 1/4 cup soy sauce 1/4 cup dark rice vinegar (white rice vinegar also works) 2 - 3 tsp chili oil ** 1 tsp sesame oil 2 tsp white sugar
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely
diced) 1 cup
green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus
more if needed) 4 whole wheat burger buns 1 head
green lettuce (leaves picked) 1 red
onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus
more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium
onion,
diced 1 red bell pepper, seeded and
diced 1
green bell pepper, seeded and
diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite
diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
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
Couscous Salad: 1 1/2 cups whole wheat couscous 1 1/4 cups warm water 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon salt, or
more to taste 2 scallions,
green and white parts thinly sliced 1 small red bell pepper, seeded and
diced, finely
diced 1 small jalapeno seeded, finely
diced 1/2 small red
onion, finely chopped, about 1/4 cup 1 garlic clove, minced 1/2 cup mint leaves, chopped 1/4 cup cilantro leaves, chopped 1 teaspoon Tabasco, or to taste 1 teaspoon freshly ground black pepper
1 can (28oz) no salt added
diced tomatoes, drain the liquid and use as required 1/4 cup
diced onion, red
onion or
green onion... raw or sauteed 1 or 2 cloves chopped garlic 1 tsp cumin coriander to taste 1
diced jalapeño fresh or jarred, or even a chipotle pepper juice of 1 lime, or
more
One trick for
more traditional egg salad I picked up that is rather tasty, is to add very finely
dice green olives - YUM (oh, and along with that I like finely
diced red
onion or scallions too.)
• 2 pounds goat meat,
diced • 3 tablespoons curry powder, divided • 2 medium
onions,
diced • 3 (or
more) Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros) • 1 teaspoon black pepper • 2 cloves garlic • Salt to taste • 2
green onions, thinly sliced • 1 sprig fresh thyme • 12 allspice berries • 1/4 cup vegetable oil • 2 large potatoes, peeled and
diced • 2 large carrots, peeled and
diced
1 large ripe pineapple — peeled, cored and chopped about 4 small or 1 large English cucumbers — peeled and chopped 1 cup pineapple juice — preferably freshly made about 1/2 jalapeno — seeded and
diced (see text) 1 tablespoon lime juice 1 - 2 teaspoons sea salt — to taste 1
green onion — chopped 1 handful cilantro leaves, plus
more for garnish 3 tablespoons olive oil
4 Tbsp unsalted butter, plus
more for greasing 1 pound sweet Italian fennel sausage, casings removed, broken into small pieces 3 large leeks, white and light -
green parts only, sliced 1/2 medium butternut squash, peeled and
diced Kosher salt and freshly ground pepper 1 bunch kale, leaves trimmed and chopped 1 pound stale
onion focaccia, cubed (I used homemade) 1 large egg 2 cups low - sodium chicken broth or turkey stock 1 cup
diced parmesan cheese, plus 1/4 cup shredded
Ingredients: 1 TBSP coconut oil or olive oil 1 small white
onion,
diced Pinch of salt,
more to taste 1 TBSP finely grated fresh ginger (about a 1 - inch nub of ginger) 2 cloves garlic, pressed or minced 1 red bell pepper, sliced into thin 2 - inch long strips 1 yellow, orange or green bell pepper, sliced into thin 2 - inch long strips 3 carrots, peeled... Read More&ra
more to taste 1 TBSP finely grated fresh ginger (about a 1 - inch nub of ginger) 2 cloves garlic, pressed or minced 1 red bell pepper, sliced into thin 2 - inch long strips 1 yellow, orange or
green bell pepper, sliced into thin 2 - inch long strips 3 carrots, peeled... Read
More&ra
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Ingredients: 1 cup
diced green cabbage 1/2 cup
diced red cabbage 1
green apple — sliced 1 TBSP
diced white
onion 2 TBSP chopped walnuts 2 TBSP Goji Berries For the dressing: 1 TBSP Mustard 1 tsp Manuka honey or local, raw organic honey 1 TBSP apple cider vinegar 1 TBSP flax oil 1/2 tsp fennel seeds Pinch of ground cayenne pepper Pinch of sea salt Instructions: Mix... Read
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ground 85 % lean turkey 1 tsp cumin 1 tsp cilantro 2 cloves garlic, minced 1 large sweet potato, sliced thin 1/2 small red
onion,
diced 1/2 cup yellow bell pepper,
diced 1/2 cup
green bell pepper,
diced 1 jalapeno pepper, minced 1 tomato,
diced 1/2 cup sliced black olives Wright salt, to taste Instructions: Preheat... Read
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Ingredients: 8 cups water 1 cup cooked Cannellini beans (leave out if you are doing the Health Reboot) 1 leek, chopped 1 yellow
onion,
diced 2 cups chopped celery root or celerac (outside of root cut away, and then cubed) 1 cup chopped carrots (leave out if you are doing the Health Reboot) 1.5 cup
green beans, chopped (leave out if you are doing... Read
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