Sentences with phrase «quarter cup serving»

Cardiovascular Health — «Sunflower seeds contain two nutrients that promote cardiovascular health — vitamin E and folate.A quarter cup serving of sunflower seeds contains over 60 % of the daily value of vitamin E.

A one quarter cup serving of nuts should be enjoyed on a daily basis.

Almonds are a good source of supplementary protein, providing 7.62 grams of protein per quarter cup serving, compared to just 5.5 grams for the average egg.

«Additionally, almond flour is low on the glycemic index, is naturally gluten - free and a great food source of antioxidant vitamin E.» He adds that each quarter cup serving contains six grams of protein, 3.5 g of fiber and 75 mg of calcium.

For example, a one - quarter cup serving of sprouted brown rice contains 2 grams of fat, 4 grams of protein, and 2 grams of fiber, plus a ton of B vitamins for energy.

A three - quarters cup serving (think three quarters of a baseball) of Honey Smacks, for example, contains 16 grams of sugar.

Not exact matches

For one serving, you'll need 1/4 cup Cabot Plain Greek Yogurt, 2 teaspoons honey, 1 ripe kiwi (peeled, sliced, and quartered), 1/4 cup fresh pineapple (diced), and about 1 tablespoon of unsweetened shredded coconut.

1/2 cup toasted walnut pieces 3 tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2 tablespoons cornstarch 1 teaspoon very fine lemon zest, optional 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup nondairy milk Neutral vegetable oil, for frying 1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serve

A quarter of the pan is much more than 3/4 cup, the stated serving size.

Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more as needed 1/2 cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.

1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving

1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut into small slices / sections 3 - 5 radishes, sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots, sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional

Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving

ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)

· Just a small serving of about one - quarter of a cup will give you close to 50 percent of the recommended daily amount of magnesium, essential to bone and heart health as well as bowel function.

• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)

This peachy mint shake sets itself apart by using only a quarter - cup of ice cream per serving, and then loading it up with juicy peaches and flavorful mint.

I like to serve this with an easy dipping sauce made with the juice of a lime, three tablespoons of honey, and about a quarter of a cup of hot pepper sauce.

I quartered the dressing recipe as I don't have space to store tons of different dressings, so I just made a 1/4 cup serving.

Serves 2Ingredients: 1 medium eggplant, sliced 2.5 cm thick200g cherry tomatoes, quartered then choppedHandful of baby spinach, roughly chopped1 cup shredded mozzarella cheeseSea saltBasil leaves, to garnish Directions: 1.

3 ears corn, shucked 1 teaspoon plus 2 tablespoons olive oil Juice of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2 cups shelled edamame, cooked 1 pint cherry tomatoes, halved or quartered, if large 2 scallions thinly sliced 2 tablespoons chives

1 tablespoon olive oil 1 - 28 ounce can whole peeled tomatoes, halved, juiced reserved 1 small white onion, quartered 4 garlic cloves, smashed & peeled 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme Pinch red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup water Parmesan cheese for garnish Crusty bread for serving

can quartered artichoke hearts, drained (in water, not oil) 1/2 cup dry white wine 1/2 cup chicken broth 1 Tbsp dijon mustard 1/2 cup half and half 1/4 cup grated Parmesan cheese Minced fresh parsley, for serving (or dry if you don't have fresh on hand)

Ingredients: 2 pounds Russet potatoes, peeled and quartered 1 head garlic, separated into cloves and peeled 1/4 teaspoon garlic powder 3/4 teaspoon salt 1/2 teaspoon black pepper 3/4 cup freshly grated Pecorino Romano cheese 2 tablespoons chopped fresh Italian parsley 2 eggs, separated 1 whole egg 1 cup Italian Bread Crumbs Canola or vegetable oil for deep frying Makes 60 Croquettes - Serves 12Printable VersionPut the potatoes and garlic into a large saucepan with enough cold water to cover by 2 inches.

In addition, sunflower seeds are also incredibly high in protein and folic acid, and just one quarter - cup serving provides nearly 90 percent of our daily recommended amount of vitamin E. That's one powerful seed useful for fighting colds and the flu.

500g grape tomatoes, halved or quartered 1/2 cup (150g) black olives, pitted and roughly chopped 1 tbsp capers, roughly chopped 1/2 - 1 tsp red pepper flakes (to taste) 1 tbsp balsamic vinegar, plus more to serve 1 can borlotti or cannellini beans, drained

Pin It Serves 8 Ingredients: 1 pound strawberries, hulled and cut into quarters 1 (9 ounce) container blueberries, washed and dried (remove stems) 1 (9 ounce container) raspberries, rinsed and dried 1 (8 ounce) package cream cheese 1/2 cup Simply... Continue Reading →

kosher salt 1 tsp paprika (or smoked paprika) 1/4 -1 / 2 tsp chipotle chile powder (optional) 1/3 cup chopped fresh cilantro 1 quarter of a lime, juiced Sour cream, cheese, lime, avocado, hot sauce (all optional for serving)

Makes 4 servings of tacos 4 white fish filets (I use tilapia bc it's the best bang for your buck) 2 cups finely shredded red cabbage 2 cups finely shredded green cabbage 2 tomatillos, husked and quartered.

Made only one - cup serving (quartered each of the portions in the recipe) and it was great!

1/2 cup chopped yellow onion 1 jalapeño, stemmed, seeded and chopped 3 tablespoons white wine vinegar 2 tablespoons soy sauce 2 tablespoons canola oil 1/2 teaspoon Krista's Jamaican Hot Sauce (or your favorite hot sauce) 1/2 teaspoon ground allspice 1/4 teaspoon granulated garlic 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon nutmeg 40 large, deveined, unshelled shrimp (about 2 pounds) 2 limes, cut into quarters, for serving

4 ripe red tomatoes (about two pounds), cut in half widthwise 4 jalapeño peppers, stemmed and cut in half lengthwise (seeded for a milder salsa; seeds left in for hotter) 2 ears sweet corn, shucked 1 small sweet onion, peeled and quartered 1/2 cup chopped fresh cilantro 1/4 cup fresh lime juice (2 to 3 limes), or to taste Coarse salt Tortilla chips (for serving)

This recipe yields 15 latkes, 2 1/2 inches in diameter Recipe Type: Side Dish, Main Dish Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients 6 medium potatoes 1 small onion, peeled and quartered 2 large eggs 1/4 cup unbleached white flour (or matzo meal) 1/2 teaspoon salt pinch of baking powder freshly ground black pepper to taste vegetable oil for frying sour cream Instructions Grate the potatoes in a food processor or on the largest grating side of a hand grater.

For each bowl, serve a scant cup of rice, about one - quarter of the cauliflower, 1/4 cup of baba ghanoush, and about 2 - 3 tablespoons of relish, together in the bowl.

1/2 cup dried Mission figs, sliced lengthwise in quarters and tough stems removed 3 tablespoons balsamic vinegar 3 tablespoons water 1/4 cup hazelnuts Crackers or bread of choice, toasted, for serving

1 5 - lb chicken, quartered 1 onion, skin intact, quartered 3 1 inch pieces of ginger 4 quarts cold water 1 tablespoon salt or fish sauce 1 teaspoon sugar 1/4 cup fish sauce freshly ground black pepper 1 lb dried pho noodles (Vietnamese rice noodles) 1 lb mung beans 2 scallions, thinly sliced 1/4 cup basil, roughly chopped 1/4 cup cilantro, roughly chopped 2 limes, sliced in wedges 2 jalapeños, thinly sliced Asian chili garlic sauce and / or hoisin for serving

Quinoa Cornbread Prep time: Cook time: Total time: Serves: 9 Ingredients 1 cup nondairy milk 3 1/2 ounces dates (about 6 Medjool or 12 Deglet Noor), pitted and quartered 1 cup water 1/2 cup dry / uncooked quinoa 1 cup cornmeal 1/2 cup old - fashioned rolled oats, ground into a flour in the blender 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda Instructions Place the nondairy milk and dates into a blender, and set aside while you prepare the other ingredients (be sure to grind the oats before doing this).

The legendary son of Anfield believes the flying winger would be much better served simply helping his side win the FA Cup, by first getting past Blackburn in their quarter final replay.

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

«The new Happy Meal will automatically include both produce (apple slices, a quarter cup or half serving) and a new smaller size French fries (1.1 ounces) along with the choice of a Hamburger, Cheeseburger or Chicken McNuggets, and choice of beverage, including new fat - free chocolate milk and 1 % low fat white milk.

Vegetable serving increases: Grades K - 8 should offer three - quarter cups per day, grades 9 - 12 should offer 1 cup per day.

When you begin to feel down, go for an afternoon snack of 25 to 30 grams of carbs, such as a three - quarter - cup serving of Cheerios.

Ingredients (serves 4) • 2 cups amaranth seeds, soaked overnight • 4 tbsp chia seeds • 500 ml coconut milk • Pinch of sea salt • Pinch of nutmeg • Pinch of ground ginger • Pinch of cinnamon • 1 vanilla bean, scraped, or 1 tsp vanilla extract • Rice malt syrup (optional) • Freshly toasted shredded coconut, to garnish • 2 fresh figs, quartered

To keep calories in check, keep toasted muesli serves to one quarter of a cup, which has about the same amount of kilojoules as a half cup serving of natural muesli.

These little guys have 10 grams of protein per quarter - cup serving, in addition to calming magnesium and immune - boosting zinc.

If you want to go without oil, try braising: simmer in three - quarters of a cup of veggie broth for 20 minutes to soften up the leaves, drain and serve.

Portion properly and aim for a quarter to a half of a cup per serving (about 60 - 120 calories).

Easy portion control If Hollys in the mood for something sweet, she eats a quarter - cup of Breyers CarbSmart ice cream in a ramekin, so she can control her serving size.

For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves.

1 avocado 2 tbsp lemon juice Salt and freshly ground black pepper 4 slices pumpernickel bread 8 cooked prawns, peeled 1/4 cup watercress 1 lemon, quartered, to serve