Sentences with phrase «over the broccoli spinach»

Sprinkle cheese over the broccoli spinach mixture.

Not exact matches

Did substitut the spinach for broccoli and threw in some left over celery.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Our Amazing Grass ® Green Food Blend includes our proprietary combination of organic, non-GMO wheat grass, barley grass, alfalfa, spirulina, spinach, and broccoli, plus a carefully - selected combination of herbs, spices, fruit and vegetables — including over 12 cleansing ingredients — to help restore your pH balance and rid your body of harmful toxins.

Each tortilla is spread with some smashed avocado (just enough for a little richness, and to help the quesadilla stick together when it's folded over), and a hella lot of chopped broccoli and spinach.

Dry - sauté garlic and onion over medium heat until the garlic toasts slightly, then add the broth, broccoli, celery, potato, and spinach.

Immediately add broccoli, spinach and cilantro to broth and ladle all vegetables and broth over noodles.

So if you prefer broccoli over spinach then go right ahead!

We serve it over spaghetti squash with roasted broccoli or sautéed spinach.

Last night I served it over Thai rice noodles, sauteed tempeh, broccoli, spinach, and zucchini.

Standout dishes from the extensive menu include Samosa Chaat with chickpea, onion, tomato, mint, yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated in yogurt, ginger, garlic, tandoori spices, served over onions and peppers; Hand - stretched Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn flour, ginger, garlic, tomato, turmeric, fenugreek and served with balsamic rice; Tikka Masala with tandoori - roasted veggies, chicken, lamb, shrimp, or fish cooked in tomato sauce, cream, ginger, garlic, turmeric, coriander, garam masala, and fenugreek; Biriyani choice of veggie or protein cooked in dum long grain rice with biryani spices and served with raita; Mango Lassi with mango, yogurt, milk and rose water.

• Taco salad: same stuff as taco eggs (though sans broccoli), but over raw spinach leaves instead of mixed into scrambled eggs.

Dr. Bouzari and colleagues at the University of California, Davis, compared the vitamin content in eight different fresh and frozen fruits and vegetables — corn, carrots, broccoli, spinach, peas, green beans, strawberries and blueberries — and found no consistent differences over all between fresh and frozen.

If you give up some of your mushrooms for broccoli, spinach, cauliflower, and carrots (think crucifer and carotene - containing types) your detox mechanisms will become more active, which should give you a better chance of getting any arsenic (along with over heavy metals) out of your body.

I am having a debate with a person who is vegan and she brought up this link, http://oxalicacidinfo.com/ We are debating over is it safe to reuse the water from our steamed or boiled veggies, like broccoli, spinach, or oxalate cauliflower, brussel sprouts, and kale also release toxins into their cooking water.

Early harvested vegetables, like spinach, radishes and peas, can be planted with slower growing crops like broccoli or peppers, which will not take over the space until the spring harvested vegetables are gone.

Last night I served it over Thai rice noodles, sauteed tempeh, broccoli, spinach, and zucchini.

We've been eating from what little we have in our pantry, which has mostly been steal cut oats for breakfast with frozen blueberries and coconut milk, black beans and salsa mixed together over spinach for lunch, and frozen broccoli and black beans for dinner.

I'll post more plant - based keto meals if there is any interest... dinner tonight was a simple red curry sauce made with whole fat coconut milk over cauliflower rice with ginger, mushrooms, broccoli and spinach.

Menus like «tuna and cabbage salad,» «chicken apple hash,» «turkey over spinach,» «pork and roasted veggie salad,» «slow - cooked rosemary veggies and meat,» «flank steak, bacon and greens,» «lamb sausage with artichokes,» «chicken and cauliflower,» «tip steak and steamed vegetables,» and «rotisserie chicken, steamed broccoli, side salad» (all taken from Robb's meal plan)-- in short, «lean meat with vegetables» — have never excited me.

millet toast / / lentil salad / / pistachios and almonds banana and peanut butter triangles / / walnuts and almonds / / mahi mahi salad black - eyed pea salad / / millet toast / / pumpkin seeds and pistachios mahi mahi salad / / pistachios / / sprouted rye bread tuna salad / / corn tortillas with humus and cucumber / / walnuts and almonds tempeh with vegan caesar dip / / frozen cashew milk with Nuzest protein powder, pumpkin pie spice, and whey crunchies veggie quinoa / / Gem wraps with cream cheese and spinach protein ice cream / / Raw Food Central snack mix snickerdoodle Buff Bake almond butter / / apple slices cinnamon raisin millet bagel / / thai peanut salmon kelp noodles / / roasted broccoli thai basil chicken stir - fry with coconut rice sardine salad / / crackers / / roasted broccoli and brussels sprouts / / Raw Food Central flax crackers homemade french fries / / roasted veggies / / pear with cheese / / toasted protein bun mahi mahi over sautéed veggies / / homemade tortillas / / purple sweet potato / / roasted veggies mom's chicken noodle soup / / B Free brown roll

75 grams of carbs is over 6 cups of broccoli or over 10 cups of cooked spinach.

One dish that stood out was a Spicy Shrimp dish with a light pesto sauce, served with a medley of sautéed vegetables including asparagus, broccoli, and spinach, over a rice pilaf.

Over the years, I've grown lettuce, spinach, peas, cauliflower, broccoli, squash, pumpkins, rhubarb, tomatoes, asparagus, beans, potatoes, sweet potatoes, and about as many herbs.