Sentences with phrase «need fresh vegetables»

House rabbits need fresh vegetables and clean water daily, as well.

In addition, they need fresh vegetables and pellets specific to their species.

When food writer Lisë Stern needs fresh vegetables to roast with a chicken, she bicycles to the green market near her Cambridge, Mass., home where local farmers sell organically grown produce.

Not exact matches

Instead of cutting calories, which can cause your body to lose muscle mass and decrease the rate of your metabolism, stick to a healthy daily caloric intake (usually that's around 1,200 - 1,800 calories, depending on your nutritional needs) and be sure to eat plenty of fresh fruit, vegetables, lean protein, and complex carbohydrates.

Employing wholesome ingredients, like fresh chicken, wholesome whole grains, and garden - fresh fruits and vegetables, this natural cat food brand produces dry kibble designed for the individual needs of indoor cats, kitties with sensitive stomachs, feline weight problems, kitties that suffer from hairballs, and even multi-cat households.

Today, Mayrsohn International is a one - stop solution for all of its customers» fresh fruit and vegetable import needs.

Gluten aside, I prefer to center my diet around nutrient dense, fresh vegetable carbs and once I've done that I just don't need the bread.

In possession of a ton of fresh vegetables we needed to use quickly, I decided to try my hand at a version of Pasta Primavera that would be diabetic - friendly.

Remember, when cooled, some of the flavors of your vegetables may fade, so you need to start with the freshest ingredients you can find.

To make vegan fettuccine Alfredo, you'll need 8 ingredients: Cauliflower, garlic, vegetable broth, vegan heavy cream (see notes below) or coconut milk, light miso paste, fettuccine (gluten free if preferred), vegan Parmesan (see notes below on how to make it) and fresh parsley to garnish.

This courgetti dish celebrates the bounty of summer vegetables, using fresh grilled corn on the cob and Piccolo tomatoes, so sweet and flavourful that they need no cooking at all.

All you need is a vegetable or fresh salad, and dinner is done.

2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.

The zucchinis don't need much to make them shine — just onion, garlic, some vegetable broth, spices, and a tiny amount of fresh basil.

Serving supermarkets means produce needs to be fresh because customers see it out there on the shelves every day, and that also means a distributor that serves that segment of the market has to be able to provide fruits and vegetables that have been stored properly and turned around quickly.

Kamphaus says the company's facility has nine different temperature zones to ensure that virtually any kind of fruit or vegetable has the precise type of environment it needs to stay fresh during distribution.

Once the produce is taken out of the soil, Fresh Pack's state - of - the - art packaging facility provides the company with the ability to package vegetables according to each customer's individual needs.

12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)

Most times that I make soup it's either because I have fresh vegetables that need to be used up before they wilt and go bad — or — I'm too busy to make a fancier meal that day and just want a one pot wonder to fill me up with good tasting, good for me ingredients.

3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar

No need to toss your fresh fruits and vegetables before you can enjoy them!

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

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

I made this sauce originally with the intent to use up those less then fresh vegetables I needed to clear out of my fridge before they were no longer edible.

Ultimately we ended up scrapping most of our original plan in order to use up the vegetables, fruits and proteins that needed eating immediately (fresh food goes bad really quickly in the desert environment).

The only thing you need to do is grab whatever fresh vegetables you can find in your fridge in the morning and take them to work, I try to always have some form of mushroom (dried Asian ones are wonderful and can be kept on your desk) and some fresh greens of some sort.

You can engage a local vendor or sponsor, or apply for Chef Ann Foundation's Project Produce grant to provide the additional fresh fruits and vegetables needed to offer salads for all kids during the Rainbow Day.

Water as needed with 2 teaspoons salt 1 1/2 pounds peel - on russet potatoes 2 tablespoons vegetable oil 2 medium onions, thinly sliced 2 cups sour cream 1/2 cup cream or half - and - half 6 hard boiled eggs, peeled and sliced 1/4» thick 4 tablespoons butter melted ⅛ teaspoon freshly ground pepper, or to taste salt, as needed 1 teaspoon sweet Hungarian paprika, plus as needed for garnish Chopped fresh parsley, as needed, for garnish

When you have a good base ingredient, such as roasted peppers, you need little else to turn out a vibrant, flavorful sauce — vegetable broth to make it sauce - like, a touch of acid (balsamic vinegar in this case) to wake up the taste buds, a palmful of minced fresh parsley and salt and pepper (of course!)

The overall goal of the Food Safety Project for the Wisconsin Fresh Fruit and Vegetable Industry is «to enhance the competitiveness of specialty crop producers in Wisconsin by assessing the food safety needs of fresh fruit and vegetable producers and by developing best practices to meet the needs identified.&rFresh Fruit and Vegetable Industry is «to enhance the competitiveness of specialty crop producers in Wisconsin by assessing the food safety needs of fresh fruit and vegetable producers and by developing best practices to meet the needs identifieVegetable Industry is «to enhance the competitiveness of specialty crop producers in Wisconsin by assessing the food safety needs of fresh fruit and vegetable producers and by developing best practices to meet the needs identified.&rfresh fruit and vegetable producers and by developing best practices to meet the needs identifievegetable producers and by developing best practices to meet the needs identified.»

A balanced plant - based Monday diet, featuring a variety of fresh fruit, vegetables, beans, pulses, nuts and whole grains will provide them with the all - important nutrients they need — including protein, calcium and iron.

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

2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic, grated into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind into a paste with fennel, coriander, and cilantro) 1/2 cup cilantro leaves, finely chopped Ghee rice or chapati, for serving

You will need a few minutes to chop the fresh vegetables and thaw the seafood if you are using frozen shellfish.

The resulting meal is bursting with flavor, and just the kind of thing I need to get me excited about eating fresh vegetables.

After the noodles have cooked, all you need to do is throw in all the fresh vegetables and season with the dressing, resulting in a warm superfood noodle salad with subtle Asian flavours.

Every guest has the ability to customize a wide variety of salads, wraps and grain bowls per their nutritional needs from more than 60 fresh ingredients including an extensive variety of freshly chopped leafy greens, vegetables, fruits, proteins, 30 different dressings, homemade deli salads, sauces, and daily baked homemade croutons.

This courgetti salad celebrates the bounty of summer vegetables, using fresh grilled corn on the cob and cherry tomatoes, so sweet and flavourful that they need no cooking at all.

I am proud to once again join my friends at Naked Juice to help provide affordable, fresh fruits and vegetables to our neighbors in need.»

You can also make turnovers, or quesadillas with the fresh corn masa and no cheese needed as the fresh masa sticks together without cheese, so you can fill them with meat or vegetables, endless possibilities with a lot less fat compared to flour tortillas

W need as many anti-oxidants as we can get which are contained in a wide variety of fruits and vegetables including fresh spices and herbs.

When eating raw or partially raw the most important items you need are, of course, fresh organic fruits and vegetables.

The seasonings are simple but those fresh and crunchy vegetables and toothsome grains don't need much adornment.

Many agree that additional resources are needed to enable schools to improve the nutritional content of school meals and offer children more fresh fruits and vegetables and whole grains.

If your toddler is having whole foods, lots of fresh fruit and vegetables preferably from an organic source, then it is highly unlikely that you will need to supplement their diets in the form of pills.

Remember that your baby still needs nutrients in the womb, so focus on eating fresh fruits and vegetables, whole grains, low fat dairy and lean meat or fish up until your delivery date.

This beautifully balanced, satisfying noodle salad has everything you need in a great lunch, from savory marinated and stir - fried beef, to filling rice noodles and delicious fresh and pickled vegetables.

Our Healthy Mommy program delivers a weekly menu of gourmet, healthy meals tailored to the needs of pregnant and nursing women, including lots of whole grains, fresh vegetables and fruits, healthy proteins, B vitamins (including folic acid), iron, calcium and vitamin D, while avoiding those certain foods that can cause concerns for expecting moms.

There is also no need to prepare elaborate «toddler type» meals when the food that you eat are full of fresh fruit and vegetables and wholefoods.

Fresh fruits and vegetables are high in fiber and help to give your body the nutrients it needs after delivery.