Not exact matches
1.5 cups of
organic low - sodium vegetable or chicken broth 1/2 teaspoon of turmeric 1/4 teaspoon of cumin 2 cloves of garlic, minced salt & pepper
olive oil *
toasted whole grain buns or bread for serving
2 meyer lemons, sliced into 1/4 inch rounds (I prefer
organic when eating the rind) 2 cups sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2 teaspoon garlic powder 1/4 teaspoon crushed red pepper flakes 1 (8 - ounce) goat cheese log, sliced into 1 / 2 - inch rounds 2 tablespoons
olive oil 1 large egg, lightly beaten 8 cups spring greens 1 pint grape tomatoes, quartered 1/2 cup walnuts,
toasted
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry
organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers *
toasted walnut or
olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
1 bag of fingerling potatoes 1 tsp
organic coconut
oil 1 tsp extra virgin
olive oil 1 tsp
toasted onion flakes 1 tsp Hungarian paprika 1 tsp parsley Celtic Sea Salt and Corse Ground Pepper to taste
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons
olive oil * 1 cup freshly shelled snap peas (or use
organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped
organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly
toasted pine nuts for garnish (or use chopped
toasted almonds)- to taste (I used about 1 1/2 tablespoons) *
olive oil for drizzling the finished dish - optional * sea salt to taste - optional
Before I went to a Barre3 class, I had a slice of Aldi
organic honey oat
toasted then drizzled with extra virgin
olive oil and seasoned with salt, pepper, and dried Italian herbs.
I topped with some
organic arugula mixed with
olive oil, salt and pepper, a little shaved parmesan and some extra
toasted pine nuts.
sweet potato vermicelli noodles) * 2 tablespoons
organic coconut
oil (or
olive oil) * 2 tablespoons
toasted sesame
oil, divided * 1 medium onion, peeled and sliced thin * 2 cloves garlic, peeled and minced * 2 cups baby spinach * 3 carrots, peeled and julienned * 3 scallions (green parts only), sliced * 5 mushrooms, trimmed and sliced (I used
organic button mushrooms) * 1/2 medium zucchini, peeled and julienned * 1/2 package (4 oz.)
DRESSING Grated zest and juice of 2 limes or 1 lemon 2 tablespoons
toasted sesame
oil 5 tablespoons extra-virgin
olive oil 1 garlic clove, grated 1 1/2 - inch piece of fresh root ginger (unpeeled if
organic), finely grated 2 teaspoons tamari A pinch of cayenne pepper or chili flakes (optional) Sea salt and black pepper
* 1 - 1/2 cups loosely packed
organic greens, cleaned and torn into bite - size pieces * 3 - 4 trimmed and sliced (preferably
organic) strawberries * about 8 whole almonds,
toasted (I used Marcona almonds with sea salt) * crumbled Boucheron (or other goat's) cheese * freshly ground black pepper * a generous drizzle of aged balsamic vinegar * about 1 tablespoon of your best
olive oil
Eat
organic butter like cheese,
olive oil on salads and
toast and we cook in loads of ghee, coconut
oil and butter.
2 slices of gluten - free bread,
toasted (I used Rice Pecan Bread by Food for Life) 2 T Betty Rocker's Dairy Free Basil Pesto 1 cup spinach, sauteed with a little
olive oil (I use an
olive oil cooking spray) 2
organic free - range brown eggs 2 slices turkey bacon I love turkey bacon.
2 slices of gluten - free bread,
toasted (I used Rice Pecan Bread by Food for Life) 2 T Betty Rocker's Dairy Free Basil Pesto 1 cup spinach, sauteed with a little
olive oil (I use an
olive oil cooking spray) 2
organic free - range brown eggs 2 slices turkey bacon
The best pumpkin bread recipe from scratch loaded with dark chocolate chips,
organic canned pumpkin puree, smooth extra virgin
olive oil (no butter), then covered in sea salt caramel and
toasted coconut.