Sentences with phrase «on leafy green salads»

I used to eat beans & legumes in a variety of dishes, most often: salads (loved garbanzos on a leafy green salad, for example), soups (primary white bean or lentil with a beef or chicken broth sans any tomatoes), and side dishes.

Not exact matches

You want to load up on high - nutrient, low - calorie foods in your salad, like leafy greens, asparagus, broccoli and peppers, to trigger those stretch receptors.

Luckily I love green vegetables so chowing down on a ginormous leafy salad isn't a hardship for me but I know not everyone feels the same way.

This was a mish - mash of a few of the different salads available - Kamut berry, bean & raw golden and candy cane beetroot, buckwheat salad, beetroot hummus, leafy greens and rye bread and extra hummus on the side.

The idea behind a mason jar salad is to pack all of the ingredients in such a way that nothing goes soggy — the dressing goes at the bottom of the jar followed by all of your other amazing salad goodies (leafy greens always on the top).

Served on top of your leafy green of choice, you have a typical one - pot Janet bean salad.

People will often justify their disdain of Iceberg lettuce on nutritional claims, but in reality, leafy green salads in general doesn't carry that many nutrients.

I try to focus on eating 2 ounces of nuts and seeds daily, have beans in at least one of my meals and always try to eat dark leafy greens - whether in my green drink, in a salad, or mixed in with my meals.

I'm a super huge fan of tossing them with taco seasoning and serving them on top of tacos / tostadas and though I always intend on topping leafy green salads with these crunchy little nuggets, I always wind up eating the tray by the handful as a wildly addictive snack!

Serving suggestion: dress on leafy salads, cherry tomatoes, green beans or stir into quinoa, couscous or pasta salads.

I like having hearty salads on hand and grain salads are a nice change to the leafy greens we so typically eat.

Friends, today we're getting our leafy greens on, with a healthy salad as we start the transition from spring to summer.

Traditionally, salads have not been a favorite of mine, but with the nutritional benefits of high fiber, vitamins A, C and K, I still find myself stocking up on leafy greens for salad - making (or at least for smoothie blending) on a regular basis.

In those which do not have a salad bar (which is most of them) we offer a different fresh vegetable, cut up and in individual servings, several days a week — baby carrots, jicama, zucchini sticks, cucumber, celery — and new this year, sitting right on the mainline is a bin with a plex dome on top that holds fresh dark leafy greens like romaine, or broccoli, once a week.

So whether you whip veggies into a smoothie, toss them on a salad, or cook up some leafy greens, be sure to add a good fat (think avocado, EVOO, nuts, or seeds) to get the most nutritional benefits.

Surely you could set aside some of the clippings to put on top of a salad: It's a green, leafy plant, after all.

So a little diced avocado on your salad both tastes good and helps you get the most nutrition out of your leafy greens, peppers, tomatoes, and other salad fixings!

Try a green smoothie based on leafy greens for breakfast, salad with lunch and steamed greens with dinner.

Try combining leafy greens in a salad with extra-virgin olive oil dressing, organic butter or ghee on your carrots, coconut oil combined with mashed sweet potatoes or mix cantaloupe and mango chunks in some Greek yogurt.

What» s your opinion on my Vitamin B status, Itry to eata green leafy salads several time a week.

Even eating big ass salads and huge amounts of steamed broccoli on a daily basis for many years could potentially lead to health problems, when small amounts of harmful compounds in dark leafy greens and cruciferous veggies build up over time.

My husband is always stuffed after dinner because I serve «the four food groups»: 1) Salad with different veggies 2) Starchy veggie like corn on the cob or winter squash 3) Leafy green & / or cruciferous veggie (steamed) like kale, swiss chard, broccoli 4) Hearty bean dish like chili or soup.

Getting more non-starchy veggies is as simple as adding spinach, mushrooms and tomatoes to your morning omelet, preparing a big salad of leafy greens for lunch, snacking on carrot and celery sticks and accompanying your dinner with stir - fried broccoli, red bell pepper and onions.

A good choice for dinner would be a piece of meat, served with steamed veggies topped with real butter (ask for butter and put it on yourself), and a green leafy salad on the side with olive oil and vinegar dressing.

• Dark Leafy Greens — Munch on a salad or smoothie with dark leafy greens, like kale and spinach, to infuse your body with vital enzymes, vitamins, and mineLeafy Greens — Munch on a salad or smoothie with dark leafy greens, like kale and spinach, to infuse your body with vital enzymes, vitamins, and minGreens — Munch on a salad or smoothie with dark leafy greens, like kale and spinach, to infuse your body with vital enzymes, vitamins, and mineleafy greens, like kale and spinach, to infuse your body with vital enzymes, vitamins, and mingreens, like kale and spinach, to infuse your body with vital enzymes, vitamins, and minerals.

If possible, take advantage of salads bars or make your own at home so you have control over what goes into it — try starting with dark leafy greens like spinach and loading up on fiber - filled beans, and colorful veggies like red peppers, corn, and snap peas.

For example, bearded dragons can easily be coaxed into devouring freeze - dried flies that are served as the croutons on a salad of dark, leafy greens.