1 small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower seeds 1 cup garbanzo beans 1
small avocado cut into small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
1 small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower seeds 1 cup garbanzo beans 1
small avocado cut into small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
Not exact matches
2 ears of corn — grilled 1 medium jicama — sliced into cubes or
small matchsticks 2 ripe, sweet mangos —
cut into
small cubes ground chipotle — to taste (optional) 1 - 2 limes 1 bunch cilantro 1 - 2 ripe but firm
avocados — cubed your favorite taco shells hot sauce of choice
For the Mango
Avocado Salsa: 1) 1 mango, peeled and
cut into
small cubes 2) 2 medium - sized
avocados, peeled and
cut into
small cubes 3) 1 red onion, peeled and diced 4) 1 large tomato, cubed 5) 1/2 lime, for the juice 6) Salt & pepper to taste
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (
cut from from approximately 2 ears) or organic frozen corn * 1 very
small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe
avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons
avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
-2 medium beets, peeled and
cut into paper thin slices -1
small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium
avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
packages cherry tomatoes, washed and
cut in half crosswise 1
small shallot, peeled and finely diced 1/2 bunch mint leaves, roughly chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe fresh California
avocados, peeled, seeded and diced
Halve and peel the
avocado,
cut into
small chunks and toss through the remaining lime juice.
Cut your
avocado in half take out the stone and scoop the flash into a
small bowl and mash it down with a fork.
2 ripe
avocados 1/2 tomato, chopped 1/2 clove garlic 2 habanero chiles, roasted, peeled, stemmed and chopped 1 tablespoon chopped cilantro 2 limes Salt to taste For the chips: 12
small fresh corn tortillas,
cut into wedges 2 cups corn oil Salt to taste
2 - 3
small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2
small to medium red onions — peeled and quartered or
cut into eighths, depending on size grape seed oil 1 head of broccoli —
cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm
avocados freshly ground black pepper arugula leaves for garnish
12 to 16 ounces penne pasta 1 1/2 cups
small broccoli florets 1
small carrot, thinly sliced 1
small zucchini or yellow squash,
cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas
avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber,
cut into noodles * 2 large carrots,
cut into noodles * 1 large handful of cilantro, chopped 1
small handful of mint, chopped 1
avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Manzana Chili Verde 1 lb baby Yukon golds,
cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced
small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can
small white beans, drained and rinsed Juice of 1 lime
Avocado slices for garnish
I
cut the mayonnaise down to three tablespoons and added one mashed
avocado and the juice from one,
small lime and about one teaspoon of Sriracha sauce and several minced garlic cloves.
Ingredients: 1 large bunch of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry tomatoes washed and
cut into quarters 1
avocado peeled, seeded and finely sliced 1 large carrot spiralized 1 medium beetroot spiralized 1
small or 1/2 a large Spanish onion finely sliced into rings 1/4 cup pine nuts Place all ingredients in a good sized salad bowl.
If you are packing this up for lunch I recommend leaving the peel on the
avocado and using a
small knife to
cut slices horizontally and vertically through only the flesh, not the peel.
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch of life changing vegan cheese sauce (or cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (
cut into tiny pieces) 2 Tbsp chopped cilantro 1
avocado (
cut into
small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
2 garlic cloves, coarsely chopped 1 1/2 teaspoons coarse salt 1
small white onion, coarsely chopped 2 -3 serrano peppers, stemmed and coarsely chopped (or jalapeno peppers) 6 -8 medium tomatillos, husks removed, rinsed and
cut into quarters (about 1/2 pound) 1 ripe Hass
avocado 12 -15 sprigs cilantro, finely chopped
can of chickpeas, drained and rinsed 1
small head cauliflower, washed and
cut into bite - size florets Corn tortillas 1 cup finely chopped red cabbage 1 jalapeño, sliced, seeds removed 1 large
avocado, seed removed and diced Chopped cilantro
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos,
cut into slivers (I removed the seeds from one but left the others in) 1
small carrot, diced 4 oz white mushrooms,
cut in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat
avocado, cheddar, and / or sour cream for serving
Cut the
avocado in
small slices.
Make the smoked salt guacamole:
Cut the
avocado in half, remove the pit, and scoop the flesh into a
small bowl.
8 tomatillos, husked and rinsed 2 jalapeño chiles 1/2 cup mild vegetable oil, such as canola, plus extra for brushing Salt and freshly ground black pepper 1/4 cup fresh lime juice 2 tablespoons honey 4 ripe Hass
avocados, halved, pitted, peeled, and
cut into 1 / 2 - inch dice 1
small onion, chopped 1/4 cup chopped fresh cilantro leaves
10 chicken breast tenders, cooked and torn into
small pieces 1/2 cup sliced green onions 1 cup seeded cherry tomatoes, quartered 2 cups chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled, cooked 1 - 2 minutes,
cut in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1
avocado, peeled and
cut into 1/2 - inch cubes (optional: yellow or red pepper,
cut into
small strips)
Cut the avocado in half, remove the pit, then while still surrounded by the peel, cut length - and crosswise through the flesh to create small cub
Cut the
avocado in half, remove the pit, then while still surrounded by the peel,
cut length - and crosswise through the flesh to create small cub
cut length - and crosswise through the flesh to create
small cubes.
1 head of organic tatsoi 1 organic spring onion, thinly sliced 2 organic
avocados, sliced 1 cup sugarsnap peas, chopped 1 cup organic mung bean sprouts 1/2 organic cucumber,
cut into sticks 8 sheets nori seaweed,
cut into
small squares 1 handful roasted organic sesame seeds 1 handful organic cilantro, chopped Organic wasabi Organic soy sauce / tamari
1 medium tomato, cored and
cut into quarters 1
small cucumber, peeled and
cut into large chunks Flesh from 1/2
avocado,
cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1
small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two
avocado chunks, and one basil leaf.
Cut the
avocado and tomato in
small cubes.
1/2 bunch kale, destemmed, torn into pieces 1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole) 4 - 5 farmers» market carrots, very thinly sliced 1
small bulb of fennel, transparently sliced 1
avocado,
cut into
small cubes a big handful of almond slices, toasted
ingredients SPICY SWEET POTATO HAM «HASH» 2 tablespoons apple cider vinegar 1/4 cup hot sauce 1/2 cup + 3 tablespoons olive oil (divided) 1 clove garlic (peeled, smashed) 4 large sweet potatoes 1/4 cup yellow onion (peeled,
small dice) 1 (8 - ounce) ham steak (
cut into 1 / 4 - inch cubes) 4 large eggs 1
avocado (peeled, pitted, diced) 4 - 5 basil leaves (roughly chopped) Kosher salt and freshly ground pepper (to taste)
Peel and half the
avocado, remove the pit and
cut the
avocado into
small pieces.
Ingredients: 4 slices thick -
cut bacon 8 ounces lump crab meat 1 teaspoon Old Bay seasoning 1 tablespoon stone ground Dijon mustard 3 tablespoons nonfat plain Greek yogurt 2 tablespoons chopped fresh basil leaves 2 cups grated Gruyere cheese 8
small corn tortillas tortillas For the Sweet Corn Guacamole: 2 ripe Haas
avocados 1/2 lime, juiced 1/2 lemon, juiced Kosher salt 1 ear sweet corn, kernels removed 3 tablespoons minced yellow onion 6 fresh basil leaves, chopped Fresh ground pepper
-LSB-...] Ingredients2 Tablespoons butter1 pound uncooked medium shrimp, peeled and tails removed1
small garlic clove, diced2 Tablespoons Sriracha sauce (or other hot sauce can be used) 1 cup fresh or frozen corn3 Tablespoons fresh basil, chopped1 / 4 teaspoon Kosher salt1 / 4 teaspoon cracked black pepper1
small yellow bell pepper, chopped1 fresh California
Avocado, peeled, pit removed and
cut into bite sized pieces1 cup grape tomato halves1 head romaine lettuce, washed and
cut into bite sized piecesDrizzle olive oilDrizzle Balsamic Vinegar -LSB-...]
Ingredients: 1 organic tomato, diced 1 1/4 cup organic fresh strawberries, diced 1 mini cucumber sliced, then
cut each slice into quarters 1 Tb fresh basil, chiffonade 1
small white organic nectarine, diced 1/2
avocado, diced 1/4 cup crumbled feta cheese 1 tsp olive oil Balsamic reduction (link to easy recipe here) Pepper to taste 1 large French baguette
Mine calls for vanilla yogurt (which I use plain yogurt & add a
small dash of vanilla flavoring to
cut out the sugar),
avocado, spinach, frozen mango & frozen pineapple pieces, and water or almond milk if you prefer!
Finely chop the cilantro; peel the jicama and grate or
cut it in thin matchsticks;
cut the
avocado into
small chunks.
I had
cut up the tomato and
avocado into
smaller pieces in order to make this process easier.
1 cup (240 ml) raw millet (any color will work) 1 butternut squash 100 g raw hazelnuts 2
avocados, diced 1
small romanesco broccoli, broke into bite - size florets 2 handfuls purple grapes,
cut in half 2 handfuls green leaves, we used beetroot leaves 1 pomegranate, seeds
Cut the
avocados into
small cubes.
Peel and
cut the
avocado, place in a
small bowl, toss with 1 T lime juice, and season with salt.
Cut avocados, cucumber, snow peas and red onion into
small cubes.
1/2
small red onion, thinly sliced Salt Fresh lime juice Extra-virgin olive oil 12 large (16/20) shrimp, peeled and deveined, tails intact Extra-virgin olive oil Freshly ground black pepper 1 large
avocado, halved, pitted and
cut into 1 / 4 - inch slices 1/2 ruby grapefruit, sectioned, membranes removed 2 tablespoons chopped Italian parsley leaves
Then
cut the other direction so you have
small pieces of
avocado.
Hold the
avocado with the skin on in your hand and take a
small knife and make length wise
cuts from end to end into the
avocado but do know
cut through the skin.
1 Large Carrot,
cut into long strips 1 Large Seedless Cucumber,
cut into long strips 1 or 2
Avocados, sliced Spinach Leaves, chopped 1/2 Red Cabbage, finely chopped 1
Small Bunch Cilantro leaves, stripped from stems 10 Rice Paper Wrappers (located in Asian section of grocery store) or here Warm Water Optional: Chopped cooked Chicken, Beef, Pork, Shrimp, or Tofu and / or sliced mushrooms
1 large organic peach, peeled, pitted, and
cut into cubes 1
small organic
avocado, peeled, pitted, and
cut into cubes 1/4 cup (2oz) organic tofu, cubed
3 asparagus spears, trimmed and
cut into
small pieces 1/2 ripe
avocado, pitted 1 tsp lemon juice (optional — some babies may react to lemon juice) 1 tbsp ricotta
GUACAMOLE ROCKER STYLE Yield: 8 servings You will need: mixing bowl, fork, knife,
cutting board 3
avocados (medium ripe), mashed 1/2
small... [Read more...]
4 ears fresh, sweet corn, husked 1 medium - sized brown onion, chopped 3 cloves garlic, minced 1 - 2 tablespoons olive oil 1 tablespoon each fresh chives, marjoram, and thyme, finely chopped (adjust to taste) 1 cup canned pumpkin puree 5 - 6 medium - sized pattypan squash,
cut into 1 inch pieces 1 cup frozen, shelled edamame 4 Roma tomatoes, roasted (see below) 4 cups vegetable broth 1/2 teaspoon allspice 1 teaspoon chili powder Freshly ground black pepper and salt, to taste 1
small avocado, sliced