I stick to a simple routine that includes protein at every meal: lactose free yogurt or oatmeal or eggs for breakfast, lunch: a salad with whatever greens I have plus cheese, nuts and any leftover protein (steak, turkey meat, etc) and use basil,
olive oil and salt for a dressing.
Roast 3 pounds of potatoes with little more than a head of garlic,
olive oil and salt for a foolproof, flavorful side.
Not exact matches
On the night in question, the steaks were prepared as they show best: rare
for strip loins, medium - rare
for rib steaks,
and no seasonings save
for olive oil,
salt and pepper.
Researchers looked at aspects of previously agreed - upon standards
for healthy eating, including high intakes of vegetables, fruit, nuts, whole grains; healthy fats like those from fish
and olive oil;
and low intakes of red
and processed meats, sugary beverages like soda
and juice,
and trans fats
and salt.
With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks
and roast them on a baking tray with
olive oil,
salt and pepper
for about 45 minutes so that they're really tender.
I cut them all into small cubes, place them on a baking tray
and bake at 180C
for an hour with a generous sprinkling of paprika, dried herbs, cinnamon
and pink
salt plus a drizzling of
olive oil.
Toss in
olive oil,
salt and pepper, mixing with your hands
for a couple of minutes.
for the tomato sauce (makes about 2 cups) 1/2 tablespoon
olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea
salt and freshly ground black pepper
for the crust (gluten free
and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea
salt 2 tablespoons
olive oil, plus more
for brushing the blossoms 1 small zucchini — finely shredded (optional)
Just made this
for dinner — I'm eating semi raw at the moment so cooked the sweet potato (
and added some parsnip too), then marinated the mushrooms in
olive oil and balsamic vinegar, wilted the spinach with
salt and a bit of chilli before adding to the cooked veggies.
Start by peeling
and chopping the beetroot into small chunks, place in a baking tray with a drizzle of
olive oil,
salt and pepper, then cook in the oven
for 40 - 45 minutes until soft.
for the filling 1 tablespoon
olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled
and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen
and thawed sea
salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
Then place all the halves on a baking tray, cover with
olive oil, a sprinkling of chilli
salt and some dried herbs
and put in the oven to bake
for about 30 minutes along with the carrots
and sweet potatoes.
Once the sweet potatoes have cooked put the tomato puree, vinegar, garlic, spices
and salt in a pot with some
olive oil, heat
for a minute or two until they're bubbling
Once the sweet potatoes have cooked
for fifteen minutes add the beets
and sprouts to the baking tray, add a little more
olive oil,
salt, pepper
and the chilli flakes.
Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of
olive oil and lots of
salt and pepper, then roast in the oven
for 30 minutes.
Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas
and a good drizzle of
olive oil,
salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven
for 35 - 40 minutes.
Thank you so much
for your wonderful recipes I can't believe how simple it was — the dressing was literally just
salt, pepper, basil
and olive oil, but it was filled with flavour honestly.
Place the sprouts on a baking tray with
olive oil,
salt, pepper
and chilli flakes
and bake
for 30 minutes — until they being to crisp
and the very edges turn ever so slightly brown.
Place the squares on a baking dish drizzled with
olive oil, dried herbs, a teaspoon of paprika
and a sprinkling of
salt and then bake in a 190C oven
for about 15 - 20 minutes, until deliciously soft.
Grease the bottom of a baking tray with
olive oil and place the aubergine slices onto it, drizzle a little more
olive oil onto them plus some
salt and pepper
and then put the tray into the oven
for fifteen to twenty minutes until they are starting to go crispy — but not burnt!
1) Sift the flour into a mixing bowl 2) Add the
salt to the flour, mixing together 3) Add the
olive oil, mixing as you add to ensure the flour envelopes the
oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball,
and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces
and roll them long enough
and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat
for gas ovens)
for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool
for 5 minutes before serving
1 tablespoon unsalted butter 1 tablespoon
olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green
olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here
and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
Ingredients 2 cloves garlic 3 scallions, white
and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon
salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin
Olive oil Baguette, cut into slices on the diagonal Garlic, peeled
and cut in half
Olive oil for drizzling
Coat with the
olive oil, add the
salt and pepper
and roast in an oven safe dish
for an hour or until golden brown.
Drizle with
olive oil and sea
salt — then roast at 375
for about 20 minutes.
I brushed a couple boneless, skinless chicken breasts with
olive oil,
salt and peppered them
and baked them at 350
for about 20 - 25 minutes.
While wine is reducing add some
salt and some
olive oil to a pot of water
and bring to a boil
for the pasta then add the pasta.
2 lbs yukon gold potatoes, cut into 1 inch chunks
Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled
and cut into 1/2 inch slices 1 teaspoon
salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
In a medium nonstick skillet, sauté garlic
and scallions in
olive oil over medium heat
for about 3 minutes; add zucchini,
salt and pepper to taste
and cook about 4 - 5 minutes.
Heat 1 tablespoon
olive oil in a large skillet,
and cook boneless skinless chicken thighs (seasoned with
salt and pepper) on one side
for 5 minutes:
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye •
Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use •
Olive oil • 2 onions, quartered
and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out
and reserved
for dipping • 4 slices provolone cheese
2 cups cooked chickpeas 5 tbsp tahini 1 tsp sea
salt 1/3 cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin
olive oil 1/4 cup water or cooking liquid chopped parsley
and paprika
for garnish
For a dressing - you can add your favorite vinaigrette, but since the chickpeas have some flavor from the spices, I usually dress this salad with
olive oil and vinegar,
and of course season with
salt.
Just take some pita bread, cut it into wedges, brush with
olive oil, sprinkle with
salt, spread in a single layer on a baking sheet
and toast in a 375 °F oven
for 10 minutes, turning them over half - way through, until crisp.
Place all the vegetables on a foil - lined sheet
and toss with
salt and pepper
and about 3 T of
olive oil, roast
for 20 - 25 min.
1 cup (7 oz / 220 g) black rice
Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin
olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions
and chile flakes
for sprinkling
* 2 cups uncooked quinoa, soaked
for 2 - 3 hours (optional)
and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained
and rinsed (or soak
and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado
oil or extra-virgin
olive oil * Coarse sea
salt and finely ground black pepper
The fish: Halibut or Alaskan True Cod / The halibut is thick
and should be cooked over low — medium heat
for a longer period of time / The cod will cook quickly
and will benefit from high heat / Either way,
salt and pepper uncooked fish / Drizzle 2 T
olive oil and 1 T butter into a non-stick sauté pan / When
oil is hot, add the fish / Sauté cod on medium high heat
for 3 — 4 minutes per side, halibut at lower heat
for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down,
and let it cook along with the fish / When done the fish flakes apart easily
and has lost its translucence.
The spinach: Wash
and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of
olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit
for a moment / Pop on the lid
for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on
for 3 or 4 minutes / When the spinach is wilted
and tender remove from heat,
salt lightly
and set aside.
2 tablespoons extra virgin
olive oil 2 carrots, peeled
and minced 2 stalks celery, minced 2 cloves garlic, minced 8 ounces cremini mushrooms, minced 1 onion, minced 6 ounces tomato paste 1/2 bottle red wine 2 pounds ground beef 1 pound ground veal Water
Salt and pepper,
for seasoning
For a simple side, riff on hash brown potatoes by tossing refrigerated potato wedges with
olive oil,
salt,
and pepper.
Preheat a large cast iron pan over medium heat, saute onions in
olive oil and a pinch of
salt for about 7 minutes, until lightly browned.
Roasting is usually the way to go
for me: simply seasoned with
salt and pepper
and drizzled in
olive oil, the spongy chunks sweeten
and soften.
3 or 4 Baked Yukon Gold Potatoes (425 degrees F
for 45 minutes, rub skins with
olive oil and sprinkle with
salt first)
I love to roast them
for an hour with
olive oil and salt and pepper.
FOR THE LAMB SAUCE 1 large onion, diced 1 tablespoon
olive oil 1 pound lean ground lamb 2 garlic cloves, minced 1 1/2 teaspoons
salt 1 teaspoon dried oregano, crumbled 1 teaspoon cinnamon 1/4 teaspoon sugar 1/4 teaspoon black pepper 1 pound eggplant, peeled
and cut into 1 / 2 - inch cubes 1 (28 - to 32 - ounce) can crushed tomatoes
* 1 tablespoon
olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled
and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea
salt * cooked quinoa (or pasta),
for serving * fresh parmesan cheese
for serving - optional
Ingredients
for soup: Turkey broth
and meat from above / 2 or 3 carrots, chopped / 1 large onion, chopped / 2 medium potatoes, cubed / 1 bunch of kale, ribs removed / 2 T
Olive oil /
Salt & pepper to taste / Grated cheese
for top (optional).
In the meantime bring a pot of water to a rolling boil, add a generous splash of
olive oil and salt to the water then turn down the heat, pour in the cous cous,
and cook
for approx. 15 minutes.