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
For the Rest: 1 lb boneless, skinless chicken breasts cubed 1 bunch fresh broccoli (at least 3 heads) chopped 1/2 cup
sliced scallions (
green onions) 1/4 teaspoon crushed red pepper flakes (or
more if you like it spicy!)
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4
green onions,
sliced 1 lemon, juiced and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or
more sprinkled sea salt and freshly ground black pepper, to taste
Leftovers make an easy rice salad, just toss in whatever you've got on hand -
sliced green onions, tiny pan-seared tofu cubes,
more cashews, etc and you've got yourself a satisfying meal.
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.
Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a
more risotto - like rice, caramelized
onions (sort of fajita style), bronzed carrots (
slices of carrot roasted with blackening seasoning and brown sugar),
green beans cooked with tomatoes and
onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.
14 ounces new potatoes 4 eggs 6
green onions, white and light
green parts only, thinly
sliced 3 - 4 tablespoons finely - chopped shallot 12 cornichons, finely chopped 3/4 cup sour cream 1 heaping tablespoon mayonnaise 2 tablespoons grainy mustard 4 sprigs dill, finely chopped, plus one
more for garnish Juice of one medium - sized lemon Pinch of ground allspice 1 tablespoon chives, finely chopped
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow
onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or
more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly
sliced 1 zucchini, cut into bite - size pieces 1 handful
green beans 1 cup / 400 ml cooked butter beans
2 cucumbers 1 tablespoon plus 1/2 teaspoon kosher salt, divided 1/2 cup rice wine vinegar 1/3 cup water 2 scallions, bias -
sliced (white and light
green part only) 2 (or
more) Thai chiles (or 2 teaspoons crushed red pepper flakes) 2
slices red
onion, minced 1 tablespoon minced Thai basil
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a
green bell pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red
onion, thinly
sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick
slices 2 tablespoons olive oil, or
more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
I learned a cool tip for using kitchen shears to
slice the
green onion directly into your bowl or pan instead of using a knife which tends to tear the
onion more easily.
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
After removing the tofu from the skillet, add a bit
more cooking oil along with the ginger, garlic, and the white ends of the
sliced green onions.
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
3 bundles flat rice noodles (around 14 ounces) 2 tablespoons toasted sesame oil, plus
more for the noodles 1 ounce whole baby corn, cut into pieces or 1 cup corn kernels (canned or frozen) 2 medium carrots, thinly
sliced 1 medium red
onion, halved and thinly
sliced 3/4 cup
green beans, chopped 1 cup broccoli, broken into small florets 3 cloves garlic, finely chopped Chopped peanuts and cilantro, to garnish (optional)
Breakfast Scramble Recipe Serves: 5 Ingredients: 1/3 Cup Milk 2 Tablespoons Butter Handful of Chopped
Green Onions 1/2 Cup Cheddar Cheese, Grated 5
Slices Bacon 6 Small»» [read
more] «``
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
Boneless skinless chicken thighs are sprinkled with paprika, ginger, cumin, coriander, and
more, placed on a bed of chopped
onions, and slow cooked with
green olives, lemon
slices, and raisins until fork tender.
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 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 MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow
onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste)
GREEN BEAN CASSEROLE: 2 pounds
green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus
more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly
sliced) canola oil (for frying) Kosher salt (to taste)
6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers,
sliced, seeded and coarsely chopped 2 organic
green bell or poblano peppers, seeded and coarsely chopped 1 medium organic white
onion, chopped 1 organic
green Anaheim chile, roasted, seeded and chopped 2 organic jalapenos, roasted, seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or
more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black pepper 4 organic ripe tomatoes, cut into thick
slices organic sour cream (optional garnish)
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)
1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium
onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium
green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or
more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit
more to taste 4 vegetarian sausages,
sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
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
for the filling 2 tablespoons ghee, coconut oil or grapeseed oil, plus
more for brushing the rolls 1 shallot — minced 1 inch piece of ginger — peeled and minced 5
green onions —
sliced 1/2 red bell pepper — cubed 1 - 2 ear of corn — kernels
sliced off 1/2 small
green cabbage — finely shredded 1/2 lime — juiced sea salt and freshly ground black pepper 2 tablespoons sesame seeds — optional
4
onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3
green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican
green chiles, or
more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and
sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns
for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful
green beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled
green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili — seeded and chopped 3
green onions — thinly
sliced 1 cup basil leaves, plus
more for garnish handful mint leaves — chopped 1 cup yellow cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame seeds — optional
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
One 14 oz block extra firm tofu 1/2 cup thinly
sliced red
onion 1/2 cup
sliced green onions 3 cloves garlic, minced 1 Tablespoon fresh grated ginger 1/2 — 2/3 cup wheat free tamari or soy sauce 1 pear, cored and shredded 1/4 cup toasted sesame oil 1/4 cup organic sugar 1/4 cup mirin 2 Tablespoons rice vinegar 1 teaspoon black pepper 1 teaspoon Korean red chili flakes (gochugaru)(
more to taste) High heat oil, for grilling
1/2 cup
sliced green onion (white and
green parts) 1 cup chopped fresh cilantro (
more or less, to taste) Salt and fresh ground black pepper to taste (I like Veg - Sal on this salad.)
2
onions, finely chopped 5 cloves of garlic, finely chopped 4 peppers, I used one each
green, red, yellow and orange cut into 1 inch chunks 4 medium zucchinis cut into cubes 6 - 8 cups of fresh button mushrooms,
sliced 1 cup frozen peas 1 cup almond milk 1 cup water 1/4 cup dessicated coconut, NOT SWEETENED 1/4 cup raw cashews 1 - 2 Tbsp curry powder (start slow then add
more to taste) a few dashes of cayenne pepper
• 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
While it's heating, sauté the
onion and
green bell pepper in a little olive oil with a little salt and pepper until the
onion slices are clear and the bell pepper has changed to a
more olive
green in color.
* 1 package or box (1 pound) Mini Bow - Tie Pasta cooked, rinsed and drained * 1 cup Red and
Green Grapes, cut in half * 1 cup Strawberries,
sliced * 2 cans (11 ounce) Mandarin Oranges, drained * 4
Green Onions, minced * 1/2 cup Kraft Poppy Seed Dressing,
more or Less to taste * 1/3 cup Olive Oil Mayonnaise, optional, omit for less - calories
12 wonton wrappers 1 ounce string cheese (about 1 snack size stick) 1 ounce sharp cheddar cheese, cut into three 1 - inch x 1 - inch squares 2 ounces brie cheese, cut widthwise into 3 pieces 1 fresh jalapeno, seeds removed and thinly
sliced widthwise 1
green onion (just the
green top), chopped 3 whole walnuts (shelled) 1 - 1/2 teaspoons brown sugar 1/2 cup canola oil (
more may be needed depending on the size of skillet used)
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
1 cup uncooked Pear Barley (boil it with 3.5 cups water, until all water is absorbed, make sure it is nice and soft for baby, if not add
more water) a little
onion (a thin
slice, chopped very fine).5 — 1 tsp minced garlic (adjust to personal taste, my baby loves garlic) 10 mushrooms, chopped fine a handful of spinach or field
greens, chopped a sprinkle of cheese of your choice (
more if you are trying to add calories in diet) a splash of olive oil
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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Zesty Lime Marinade Recipe Type: Marinade Ingredients 2 tablespoons apple cider vinegar 2 tablespoons lime juice 2 cloves crushed garlic 2
green onions,
sliced 2 tablespoons fresh parsley, minced small Read
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8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus
more as needed 1 tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon
onion powder 1/2 teaspoon garlic powder 1 small
onion, chopped 8 ounces
sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces
greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12
slices of bread, toasted 1 or 2 avocados, thinly
sliced Sriracha or hot sauce (optional)
A
slice of
green onion or a small clove of garlic may produce nothing
more than minor digestive upset, but if eaten in sufficient quantities, foods in the
onion family can cause your cat to develop anemia.