2 organic baby bok choy cleaned and sliced 1 stalk of
organic celery sliced thin on angle 1 organic onion sliced 1 organic carrot julienned 1 tsp lemon grass 1 tsp black sesame seeds 1 tsp sesame seeds 1 tsp Wheat Free Soy Sauce 1 TB Virgin Coconut Oil 2 tsp canola oil
Not exact matches
6 hard boiled
organic eggs, diced (boiled for 5 minutes) 2 TB
organic mayo (I use Spectrum
organic Mayonnaise, gluten free, no preservatives, contains soy) 1/2 anaheim pepper, diced 1 - 2
sliced green onions 1 tsp Fine Herbs from Penzeys (chervil, minced parsley, french tarragon, chopped chives) 1 tsp
celery seed 1/2 tsp
celery salt pepper to taste
2 cups cooked quinoa 1 can
organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly
sliced 3 scallions,
sliced 6 - 8 large pitted green or black olives,
sliced 2 carrots, thinly
sliced, preferably with a mandoline 1 stalk
celery, halved lengthwise and thinly
sliced 3 large roasted red peppers, chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly chopped flat - leaf parsley 1/4 cup pine nuts, toasted (can substitute chopped toasted almonds)
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet
organic onion
sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas
sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1
celery stalk
sliced very thin 1 carrot
sliced very thin 2 baby bok choy, whites chopped and greens
sliced 1/2 — 1 cup white wine (Chardonnay worked well.
Cool Summer Salad (Semi-Raw) Ingredients: 3 cups spinach leaves, shredded 1 cup Romaine lettuce, shredded 1/2 cup shredded
organic carrots 2 zucchini, shredded 1 cup of alfalfa sprouts 1 cup of broccoli florets 1/2 cup diced yellow bell pepper 1 cup red cabbage (chopped) 2 hard - boiled omega - 3 eggs (
sliced) 2 ounces shredded
organic cheese Dressing Blend together 2
organic tomatoes, one peeled and pitted avocado, 1
celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash of Herbamare.
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly
sliced) 1 and 1/2 tablespoons tomato paste 2 ribs
celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups
organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
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
Slow Cooker Vegetable Broth Recipe 1 medium or large white or yellow onion, peeled and cut - up 1
organic celery heart or about 6 stalks
celery, trimmed and cut into chunks 4 big
organic carrots, peeled and cut into chunks 4 big cloves garlic, peeled and thickly
sliced 2 bay leaves 2 teaspoons sea salt (I use Celtic sea salt) 1 teaspoon whole black peppercorns 1/8 teaspoon dried thyme or a few fresh thyme sprigs 6 cups fresh cold water
Fun veggies to pack;
organic sugar plum tomatoes, sugar snap peas, cucumber
slices,
celery and carrot sticks.
SALAD 2 15 - oz cans
organic garbanzo beans, drained and rinsed 1
organic English cucumbers,
sliced 2
celery stalks, thinly
sliced 2 Tbsp fresh lemon juice Sea salt and fresh pepper, to taste
Vegelicious Chili 2 Tbsp coconut or grape seed oil 1 1/2 cups chopped yellow onions 2
celery stalks, chopped 1 cup crimini mushrooms,
sliced 1 cup red bell pepper, chopped (try to use
organic) 1 cup of carrots, chopped 2 Tbsp minced garlic 2 medium zucchini, diced 2 Tbsp chili powder 1 Tbsp ground cumin 1 -LSB-...]
Avocados, broccoli, cheese,
slices of hard boiled eggs, chunks of fish, pasta,
organic peanut butter, blueberries, strawberries, papaya, sweet potato, pieces of cooked chicken, whole grain breads and crackers, plain yogurt,
celery or other veggies sticks, and fruit
slices are high in minerals and vitamins.