Not exact matches
When I made this salad, I halved a spaghetti squash, scooped the
seeds,
sprayed with
olive oil, placed on a sheet pan, and let it roast with the beets.
I toasted my sunflower
seeds in a small frying pan with a
spray of
olive oil, sprinkle of chili powder, and salt to add a little extra pizzaz but already toasted / salted
seeds are fine too!
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon
olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored,
seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable
oil spray
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable -
oil cooking
spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp
olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel
seeds (I left this out because I don't like nor have fennel
seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Spray the tops with
olive oil, sprinkle with a few hemp
seeds, flip and repeat with the other side.
1 teaspoon dried thyme 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 large sweet potato (about 1 pound), peeled 1 large yellow onion One 2 - pound butternut squash, peeled and
seeded Olive oil or cooking
spray
Ingredients: 2 pieces salmon lemon 2 cloves garlic, crushed fresh or dried herbs pinch of salt
olive oil (
spray can) Veggies on side: medium red onion medium zucchini cup spinach leaves baby broccoli 2 bunches baby pak choy
seeds (pepitas, sunflower kernels) pine nuts Instructions: Preheat oven to 200 °C.
1/3 -1 / 2 lb turkey tenderloin, cubed 1/4 cup sesame
seeds — raw or toasted (to toast, just spritz a heated skillet with a little
olive oil or cooking
oil spray, spread the sesame
seeds evenly out and cook until golden, stirring a few times) ** another variation I love is to take 2 T hemp
seeds and 2 T sesame
seeds and use that mixture to coat the turkey
Ingredients: Honey, ground cardamom, extra-virgin
olive oil, vanilla extract, kosher salt, uncooked rolled oats, raw almonds, raw cashews, pumpkin
seeds, unsweetened flaked coconut, cooking
spray, cranberries
Ingredients: Salmon fillet, chopped baby spinach, panko, lemons, ginger, low - sodium soy sauce, sesame
seeds, salt, black pepper, fat - free Greek yogurt, fresh dill, garlic,
olive oil cooking
spray, whole - wheat hamburger buns Calories: 463 Try this recipe: Sesame
Seed - Crusted Salmon Burgers With Yogurt Sauce
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable -
oil cooking
spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp
olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel
seeds (I left this out because I don't like nor have fennel
seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.