Ingredients 1 Tbsp olive oil 3/4 cup sliced onions 1 lb skinless chicken breast 1/2 tsp cumin 2 tsp oregano 1 cup chopped bell
peppers red leaf lettuce (optional) 1 - 2 tomatoes 1 avocado
Not exact matches
We combined crisp
peppers,
red onion, cilantro and beautiful
red leaf lettuce for the perfect display of color for any plate.
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme
leaves 1/2 teaspoon dried oregano
leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and
pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small
red onion, very thinly sliced 1/2 cup shredded
lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
For garnishes you'll need a large
leaf of Romaine
lettuce, diced grape tomatoes, sliced black olives, diced green bell
pepper, diced
red onion, and shredded cheddar cheese.
1 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb
lettuce, inner
leaves only and separated 1
red bell
pepper, minced 2 scallions, thinly sliced
1/3 c med bulgur 1/3 lb ground lamb 1/3 lb ground 95 % lean beef 1/2 med onion, grated 4 cloves garlic, minced 1/4 c finely chopped mint 1 1/2 tsp
red curry paste 3/4 tsp ground cumin 1/2 tsp ground allspice 1/4 tsp ground coriander 1/2 med cucumber, grated and spun dry in salad spinner (about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4 tsp freshly ground black
pepper 12 lg
lettuce leaves 1 med tomato, chopped (about 1/2 cup)
Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon
red pepper flakes, or to desired heat - Salt and
pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4 cup mung bean sprouts 4 bib or butter
lettuce leaves, washed
Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1
red bell
pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of
lettuce leaves, something easy for wrapping.
5 large
lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2
red onion 3 avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or flat -
leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste) sea salt & black
pepper
1 pound organic ground turkey or chicken breast 1/2 pound organic ground pork 1 organic egg beaten 1/4
red onion diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/2 tsp Cracked black
pepper Haas Avocado slices Tomato slices or salsa Romaine
lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oil OVCO
cans of chunk light tuna in water 1/4 cup minced
red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and
pepper 4 small to medium tortillas (flour tend to work best) 4
leaves of
lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...
4 hard - boiled eggs, chopped (here is how to make them) 1 stalk of celery, finely chopped 1/4 cup finely diced
red pepper 1 tablespoon fresh dill 2 tablespoons fresh chives 1/4 teaspoon paprika 1 tablespoon grainy mustard 1/4 cup mayonnaise Arugula or
lettuce leaves 4 slices of bread
For salad 2 medium zucchini, cut lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black
pepper 1 head
red leaf lettuce, washed and torn into pieces 1 handful fresh mint
leaves, roughly chopped 1 handful fresh cilantro, roughly chopped 2 medium carrots, peeled and grated
Just lay out some Boston
lettuce leaves and layer on lots of shredded veggies (I used carrot, zucchini and
red pepper).
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white
pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned
red bell
pepper 3 shallots, thinly sliced 8
red -
leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black
pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black
pepper 1 large tomato, sliced 8 thin slices
red onion Bread and Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8
leaves iceberg, romaine or
red leaf lettuce, cut to fit the rolls
* 8 Yukon gold potatoes * 3 Tablespoons olive oil, divided * salt and
pepper * 1 medium onion, diced * 2 cloves garlic, minced * 1/2
red bell
pepper, seeded and diced * 3 Tablespoons Mirasol sun dried hot yellow
pepper paste * 12 - ounce can evaporated milk * 4 ounces queso fresco, feta cheese or crumble goat cheese * 1/2 cup walnuts *
lettuce leaves * 4 hard boiled eggs, halved lengthwise * chopped olives
Iceberg and green
leaf lettuces combined with
red cabbage,
red bell
pepper, cucumbers, raisins, and roasted pistachios all topped with a creamy balsamic vinaigrette.
4 sweet
red bell
peppers 130g mixed
leaves (
red Romain
lettuce, baby spinach, tat sol, mizuna, rocket / arugula / rucola) 1 large English cucumber (sliced) 3 tbs clear honey 1 tbs balsamic vinegar 2 tbs or to taste sweet chilli sauce 3 tbs olive oil sea salt to taste
My favorite way to have chicken salad is mounded on a
lettuce leaf accompanied with fruit (my favorites are
red grapes and cantaloupe — just a great taste combination with the chicken salad), sliced ripe tomatoes sprinkled with salt and
pepper, and crackers.
1 small ciabatta 1/2 ripe
red tomato 1
leaf romaine
lettuce 1 small handful rehydrated sundried tomatoes veganaise whole grain mustard tabasco sauce To fry the green tomato: In a shallow bowl, mix the cornmeal, corn flour,
pepper, and cajun seasoning together.
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.
I especially love to toss this vinaigrette with a salad made up of Romain
lettuce leaves, fresh cilantro,
red bell
pepper, avocado, cucumber and heirloom cherry tomatoes.
For lunch, I had a large salad with iceberg and green
leaf lettuces,
red bell
pepper, grated carrot, cucumber, pumpkin seeds, raisins, and chopped chicken.
I fill my bowl with green
leaf lettuce, spinach,
red cabbage, chopped
red bell
pepper, sliced cucumbers, TONS of scallions, and grated carrot.
peaches, peeled and diced 1 cup cherry tomatoes, halved 8 basil
leaves, thinly sliced 1 tablespoon fresh lemon juice 1 pound ground chicken breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed
red pepper Romaine or butter
lettuce leaves (for serving)
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black
pepper 2 1⁄2 tablespoons nutritional yeast 1
red bell
pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced
red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8
lettuce or cabbage
leaves 4 slices sprouted - grain bread (optional) 1.
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup
red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green bell
pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head green
lettuce (
leaves picked) 1
red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)
1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne
pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked
pepper 1/4 cup panko bread crumbs 3 tablespoons green onion, finely sliced 3 Hamburger buns, toasted
Red leaf lettuce for assembling
2 fresh tomatoes 1
red or yellow bell
pepper 2 packages romaine
lettuce hearts 1 8oz package / bag baby spinach
leaves (6 cups or more) 2 hass avocados 1 bunch of celery 2 heads cauliflower (or 6 cups total frozen florets) 1 large spaghetti squash 1 small head raddichio 1 bunch fresh basil
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black
pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried
red -
pepper flakes 1 small head romaine
lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro
leaves 1/4 cup chopped fresh mint
Ingredients: 1 cup seedless
red grapes 1 teaspoon extra-virgin olive oil Kosher salt Freshly ground black
pepper 4 packed cups soft
lettuce (such as baby green oak
leaf, Boston, bibb, or butter
lettuce), roughly torn 1 cup shredded roasted chicken (Light and dark meat are both great.)
Salad Ingredients: 1/2 head, large
leaf letturce (Use the entire head if your
lettuce is small) 1 large tomato, cut into wedges (Use two if your tomato is small) 1/2 cucumber, peeled and sliced 1/2
red pepper, diced 1/4 cup mild
red onion, sliced 3 radishes, sliced (optional) Spanish olives — as many as you want Roasted
red peppers, diced and pepperoncini's, if desired
The set includes a serving bowl, salad plate, 2 serving utensils, 3
lettuce leaves, 3 sets of cucumbers, 2 tomatoes, 2
red peppers, onions, mushrooms, and fold - your - own oil & vinegar and salt &
pepper.
Prep your mini burger patties in advance, so you just have to grill them for 2 - 3 minutes per side.For your burger bar options, provide cheese slices, mustard, ketchup, relish, dill pickles, mayonnaise, diced
red onion, tomato slices,
lettuce leaves, caramelized onions, bacon strips, avocado slices, roasted
red peppers, crispy onions, and anything else you think would add some divine taste.
Ingredients: Lemons, garlic, honey, salt, black
pepper, extra-virgin olive oil, Romaine
lettuce, chickpeas, yellow bell
pepper, cherry tomatoes, cucumber,
red onion, kalamata olives, feta cheese, mint
leaves, whole - wheat pitas
Ingredients: Fresh orange juice, white wine vinegar, honey, fresh garlic, crushed
red pepper, kosher salt, shredded boneless skinless rotisserie chicken breast, Bibb
lettuce leaves, julienne - cut daikon radish, julienne - cut English cucumber, dry - roasted peanuts, lime wedges
Ingredients: Green onions, brown sugar, fresh ginger, low - sodium soy sauce, dark sesame oil, black
pepper, garlic, ground sirloin, whole - wheat buns,
red lettuce leaves, radishes
You'd be
left with 5 points for leafy greens and non-starchy veggies, which you can use up as follows: 100 grams
lettuce + 50 grams chard + 50 grams
red bell
pepper + 50 grams broccoli.
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black
pepper 2 1⁄2 tablespoons nutritional yeast 1
red bell
pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced
red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8
lettuce or cabbage
leaves 4 slices sprouted - grain bread (optional) 1.
Ingredients 4 carrots Handful of parsley 2 cucumbers, peeled 2 stalks celery 1
red pepper 1 green
pepper 2 kale
leaves or a handful of spinach Small handful
lettuce 1 beet (optional for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Carbs:...
Turkey & Veggies
Lettuce Wraps Recipe Ingredients: 1 lb organic ground turkey 3 leaves organic romaine lettuce 2 TBS diced red onion 1 small organic zucchini, diced 1 small organic red bell pepper, diced 1 small organic yellow bell pepper, diced 2 TBS organic cold pressed coconut oil sea salt & pepper to taste Directions: On medium heat, add 2 TBS coconut oil to a sauté pan an
Lettuce Wraps Recipe Ingredients: 1 lb organic ground turkey 3
leaves organic romaine
lettuce 2 TBS diced red onion 1 small organic zucchini, diced 1 small organic red bell pepper, diced 1 small organic yellow bell pepper, diced 2 TBS organic cold pressed coconut oil sea salt & pepper to taste Directions: On medium heat, add 2 TBS coconut oil to a sauté pan an
lettuce 2 TBS diced
red onion 1 small organic zucchini, diced 1 small organic
red bell
pepper, diced 1 small organic yellow bell
pepper, diced 2 TBS organic cold pressed coconut oil sea salt &
pepper to taste Directions: On medium heat, add 2 TBS coconut oil to a sauté pan and melt.
1 tbsp coconut oil 2 cups cooked grassland chicken, minced into the size of a pea 2/3 cups mushrooms, minced into the size of a pea 1 cup water chestnuts, mined into the size of a pea 1/4 cup onion, finely chopped 1 clove of garlic, minced 2 tsp liquid aminos, Tamari or Bragg's pink or grey salt and
pepper to taste
red pepper flakes 1 oz finely crushed raw cashews 6
leaves of boston
lettuce
1 head
red leaf lettuce, shredded 1 large orange, peeled, pitted, and diced 1 cup seedless grapes 1 cup fresh blueberries 2 stalks celery, diced 1/2 teaspoon freshly ground white or black
pepper
1 lb organic ground turkey 3
leaves organic romaine
lettuce 2 TBS diced
red onion 1 small organic zucchini, diced 1 small organic
red bell
pepper, diced 1 small organic yellow bell
pepper, diced 2 TBS organic cold pressed coconut oil sea salt &
pepper to taste
INGREDIENTS For the pickled
red onions: 1 cup unseasoned rice vinegar 1 small
red onion, thinly sliced For the beef
lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground
pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon
red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled
red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley
leaves, chopped 1/4 cup fresh mint
leaves, roughly chopped 8 - 10 medium bibb
lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)
To assemble rolls, place 1
lettuce leaf on flat surface, and layer remaining ingredients in following order: sesame
leaf, bean sprout mixture, radish mixture, tofu, cucumber, avocado and
red pepper.
per person) 2 tablespoons of extra virgin olive oil 1 carrot, grated 2 stalks of celery, diced 1/2 small / medium
red onion, diced (optional) 1 teaspoon dill 1 teaspoon tarragon Juice from 1 lemon 2 tablespoons fresh parsley (optional) Salt and
pepper to taste 1 head of
red or green
leaf lettuce or 6 - 8 cups of mixed greens 1 cucumber, sliced 2 tomatoes, sliced or chopped (or 1 cup cherry tomatoes) 1 cup hazelnuts
1/2 pound ground turkey breast 1/4 teaspoon chopped fresh rosemary
leaves 1 tablespoon olive oil 1/2 cup chopped onion 2 cloves garlic, minced 2 sweet potatoes (about 6 ounces each), peeled and cubed 1/4 cup chopped fresh cranberries 1/4 teaspoon fine ground sea salt 1/8 teaspoon ground black
pepper 1 head Nutraleaf
Red Leaf or
Red Romaine
lettuce 1 to 2 ounces shaved or freshly grated parmesan cheese
It is best to Provide an assortment of fruits and vegetables twice daily such as carrots, peas, apples, green
peppers, spinach, kale, romaine
lettuce,
red leaf lettuce, cucumbers, celery, melons and parsley.