Sentences with phrase «rather than a salad»

It's grain and nut free and just sweet enough to make curly kale appealing rather than a salad - like fiber source.

To make this recipe more of a meal rather than a salad, I added some baked tofu to the mix.

Not exact matches

Rather than cull through all the salads on the menu, customers placing their orders digitally will now have the option of selecting a diet type, which will filter the appropriate foods: 30 vegan or vegetarian plant - based items, 28 nutrient options, and 27 protein - rich selections.

«Rather than eat German sausage and potato salad, I chose the hour's drive.»

I appreciated the salad was composed of Little Gem leaves, too, rather than mundane iceberg or spring mix.

just like to put in my 2 cents, i'd much rather have that salad than cupcakes.

Rather than focusing on all that's not seasonal in the produce department at this time of year, enjoy the select few fruits that are in this delicious, yet simple salad.

Rather than wallowing along the long road to the empty nest syndrome that seems to be lingering ever closer (okay, we still have a few years to go), I thought it best to drown myself in thoughts of barbecue - friendly foods — pasta salads, massive green salads, cocktails, grilled sides and grilled corn on the cob.

A large salad, or lots of veggies is the large amount on my plate — rather than large amounts of rice, pasta or potatoes.

hope you had a great holiday — I would love to go to Scandinavian and these beetroot noodles make a spiraliser look so much more attractive than zucchini noodles do — perhaps they are such a new idea rather than zucchini noodles which I have seen quite a lot now — they make the salad look so beautiful — nice to have you back.

It's day 3 of #saladweek and this time, rather than sharing another leafy green salad, I... [Read more...]

~ using half veggie noodles and half pasta for a spaghetti and meatball dish ~ substituting plain Greek yogurt for mayonnaise in tuna or chicken salad sandwiches ~ baking rather than frying crab wontons ~ puréeing white beans as a base for creamy sauces ~ adding puréed butternut squash or sweet potato to a cheese sauce ~ making your own breakfast (and other) sandwiches ~ boosting a breakfast sandwich with a vegetable or bean patty

Also, if you don't think you can use the whole amount at once, add the pistachios to individual servings rather than to the whole salad.

The antioxidant - packed vinaigrette for this salad is made with unsweetened cranberry juice rather than vinegar.

Raw cauliflower has great salad appeal, and many people prefer to eat it raw rather than cooked.

Crispy cornmeal polenta is the health star of this salad: It may be easier for your body to absorb corn's carotenoids from milled products such as polenta, rather than from whole kernels.

This layered betroot and cabbage winter salad is a new twist on a classic coleslaw recipe, plus it's healthier as it uses yogurt rather than mayonnaise

The thought had never even crossed my mind as the only rice salads I'd come across had looked drab and unappetising — they seemed like afterthoughts rather than the main event.

I would juice the lemon separate from the salad rather than right into it to prevent you from making overly lemony.

My friend Pamela says she doesn't like potato salads that are «all gross and eggy», but I think she'd love it made with eggs whites only, as they add a nice light touch rather than making it overly thick and rich, as whole eggs do.

Until the twentieth century the salad was based on onions rather than tomatoes, but its evolution takes advantage of tomatoes when they're at their best.»

Rather than cooking greens into submission, they»re quickly brined to soften their texture and mellow their bitterness, then married with the sweet, salty, and creamy elements of a composed salad.

This twist on tabbouleh featuring quinoa rather than bulgar is a protein - packed and gluten - free dish that you can enjoy as a vegetarian meal on its own, or it makes a popular side dish or salad to whip up any night of the week.

The tomato salad includes a little sun - dried tomato and balsamic vinegar, and it is now served in a separate dish rather than on the bread.

The hospital's café serves up tofu stir - fry, Greek salad made with tofu rather than goat cheese and a yummy tofu breakfast scramble based on a recipe from The HSUS.

For a perfect ripe watermelon for your watermelon feta salad pick a dark green and dull looking one, rather than a shiny.

Once everyone sits down at the dinner table, it's nice to start out with a refreshing salad rather than a heavy cream - based soup.

Rinse and drain the herbs and rather than chop them, which results in the mint and basil discolouring, tear them into smaller pieces and add to the salad.

The tea adds an unexpected flavor, and guests always seem to enjoy homemade salad dressing rather than store - bought.

But like any other salad, don't over-dress — we'd rather have kale on the tougher side than on the soggier side.

Maybe it's because there's a five - year - old at my hip who declared it «the dressing that makes me into a lover of salad things» or perhaps it is because that five - year - old's babysitter asked to be paid in jars of dressing rather than real money, but there is something about this dressing that has given me the strange inertia to make it over and over and over again.

In fact, the salad bar allowed them to prep fruits and vegetables in bulk rather than in pre-portioned plastic cups.

Around spring, when the weather starts getting warmer I like investing more time making salads rather than cooking.

Rather than throw a handful on top of some not fully in season lettuce leaves, I decided to create a wheat berry centered salad that celebrate some of my favorite flavors of summer — tomatoes, cukes, and herbs.

By baking the goat cheese rather than frying it, this delicious baked goat cheese salad is only 300 calories!

If I was going to use it straight like that rather than tossed in a salad, I'd probably use a bit less soy sauce and vinegar.

There are many things I make at home rather than buying them at the store and never give it a second thought — pita, salad dressing, tomato sauce, pizza dough, and soft sugar cookies just to name a few.

So we only used a small portion in the salad, rather than the 1/2 pound that is recommended.

I would rather the district push veggies in their entree salads and raw veggie cups than to try offering cooked spinach or baked squash.

Through programs like Salad Bars to Schools it's like someone is saying to you, «We know you have a challenge, let us help,» rather than being critical to what you are doing.»

At a June meeting between Houston ISD Food Services and its Parent Advisory Commitee, some PAC members suggested that rather than offering junk food, the a la carte menu could also be a way to offer foods that are more healthful than the regular school lunch — salads, fresh sandwich wraps and the like — but which are too expensive to serve under the federally subsidized program.

«Have days where you go and drink ice cold glasses of lemon juice while swimming and lying on the beach and eating prawn salads and lean chicken for lunch and dinner, rather than a barbecued sausage and beer fest sitting in front of the cricket all day.»

In addition, based on changes in flavonoid content, we also recommend that you wait to chop up your celery just before you are adding it to a salad or cooked dish (rather than chopping it up the night before and leaving it stored in the refrigerator overnight).

Using roasted beets rather than marinated beets turned out to be the primary recipe modification I was looking for, and this Roasted Beet Salad with Goat Cheese and Citrus Dressing was born.

I can put away some raw carrots, celery, and from time to time will enjoy a salad made of various mixed greens... but I eat vegetables more because I have a concept that they provide nutrients rather than something I actually WANT to eat.

Since then, I've either switched to glucomannan, lowered the amount of psyllium I use to tablespoons rather than 1/2 cups (or more), or bring out the good old standby: dark leafy green salads.

I pour my cod liver oil over fish and salads rather than take it off a spoon.

This may come as a complete shock, as most people associate salad dressing with the savory rather than sweet.

Rather than loading up on cinnamon rolls and then trying to eat salad for lunch.

But now, just because it's convenient and I would rather drink a quart of green smoothie than sit down, like make myself a salad and sit down and chew for half an hour, a lot of times I'll do two quarts of green smoothie or green juice.»