Not exact matches
For lunch, Khloe eats a four -
ounce chicken breast and a salad that's high in iron, such as
spinach and beets.
Smoothie King worked with the American Cancer Society to create Daily Warrior, a 20 -
ounce, 660 - calorie smoothie with bananas, blueberries, dates, peanut butter, organic
spinach, almonds, blueberry juice blend and stevia that it says is suited
for those who need to meet certain caloric and nutritional needs.
1/2 cup berries or unsweetened cherries (nutrition stats done with blueberries) 1 large handful (1
ounce)
spinach 1/4 cup unsweetened almond milk or kombucha 2 T. chopped nuts (nutrition stats done with pecans) 2 t. finely shredded unsweetened coconut 1/2 cup cooked brown rice, cooled (Be sure to check Denise's blog
for rice cooking instructions)
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
Rich and moist and sweet as you'd expect from your favorite banana bread — but gluten - free, dairy - free, low - FODMAP, and packed with five
ounces of
spinach for a festively green St. Patrick's day treat!
I usually store my
spinach in 1 1/2 cup portions as this will equal a 10
ounce package of frozen
spinach, the size called
for in many recipes.
For salad 1 cup walnuts 2 tablespoons maple syrup 1/4 teaspoon cinnamon 1/4 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon black pepper 5
ounces baby arugula &
spinach mix 2 firm, crisp apples, cored and sliced thinly 1/2 cup crumbled blue cheese 1 whole pomegranate, seeded 2 tablespoons minced chives
IMPOSSIBLE
SPINACH PIE: Substitute 1 package (10 ounces) frozen spinach, thawed and drained, or 1 pound fresh spinach lightly cooked and chopped for the br
SPINACH PIE: Substitute 1 package (10
ounces) frozen
spinach, thawed and drained, or 1 pound fresh spinach lightly cooked and chopped for the br
spinach, thawed and drained, or 1 pound fresh
spinach lightly cooked and chopped for the br
spinach lightly cooked and chopped
for the broccoli.
2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12
ounces baby
spinach (or chopped
spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil,
for drizzling
Ounce for ounce, goji berries offer more beta - carotene than carrots and more iron than soybeans and spinach nutrition, which makes them a great source to help stave off iron defici
Ounce for ounce, goji berries offer more beta - carotene than carrots and more iron than soybeans and spinach nutrition, which makes them a great source to help stave off iron defici
ounce, goji berries offer more beta - carotene than carrots and more iron than soybeans and
spinach nutrition, which makes them a great source to help stave off iron deficiency!
A typical full day of eating
for me looks like: Breakfast:
Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5
ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.
5
ounces baby
spinach 5
ounces all - purpose flour plus more
for work surface 5
ounces semolina flour Pinch of salt 3 large eggs 1 teaspoon olive oil
For the Salad: 6
ounces Baby
Spinach 1 cup Strawberries, sliced 2 Avocados, chopped 1/4 cup Sliced Almonds (I used chopped) 1/4 cup Feta Cheese
ingredients SWEET POTATO CROUTONS: 2 medium sweet potatoes (peeled, cut into 1 / 2 - inch dice) 2 tablespoons olive oil Kosher salt & freshly ground black pepper (to taste) GOAT CHEESE BITES: 1/4 cup salted pumpkin seeds 1/4 cup salted sunflower seeds 8
ounces goat cheese Kosher salt (to taste) SALAD: 1/4 cup champagne vinegar 1 and 1/2 tablespoons dijon mustard 1 tablespoon honey 1/2 cup olive oil Kosher salt and freshly ground pepper (to taste) 8
ounces baby
spinach 1/4 cup salted sunflower seeds (
for garnish)
2 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 medium onion, diced 1 medium red bell pepper, diced 1 sweet potato, peeled and chopped into bite sized chunks 2 tablespoons red curry paste 1 (14
ounce) can unsweetened coconut milk 4 cups vegetable broth 1 (13
ounce) package Ling Ling Asian Kitchen Potstickers 2 heaping cups fresh
spinach Juice from one lime Fresh cilantro,
for garnish
I ended up making naan bread pizza
for lunch — 1
ounce of sausage, 4 slices of turkey pepperoni, baby
spinach and cheese with cucumbers and light ranch dip.
crabmeat 3/4 cup roasted hazelnuts, coarsely chopped ** 5
ounces Gruyere cheese, sliced thin, or 1-1/2 cups grated (if unavailable, Swiss may be substituted) 1 1/2 cups thin fresh asparagus, sliced diagonally (if unavailable, substitute 10
ounces frozen chopped
spinach, thawed & squeezed dry) 2 tablespoons sweet white onion, diced 4 eggs 2 2/3 cups milk 1 1/2 cups baking mix (Ellen's Better Baking Mix, Jiffy, Bisquick) 3 to 5 whole asparagus spears
for top garnish
For salad 5
ounces baby
spinach & arugula 1 apple, cored, thinly sliced and cut into 1 / 2 - inch pieces 1 scallion, thinly sliced 1 tablespoon minced chives 1/4 cup chopped pitted dates 1/4 cup chopped smoked almonds
1 1/2 pounds ground turkey 1/2 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt, plus more
for buns 1 tablespoon Worcestershire sauce 1/2 teaspoon ground red pepper (cayenne) 1 shallot, finely diced Cooking spray Cabot Habanero Cheddar, Cabot Jalapeno Light Cheddar, or Cabot Pepper Jack, sliced (about 6
ounces) 6 whole wheat hamburger buns Baby
spinach, sliced avocado and sliced tomato
Butternut Squash &
Spinach Filling 3 large eggs 1 1/4 cups heavy cream 2 ounces Parmesan cheese, grated Pinch of ground nutmeg Salt and pepper, to taste 1 1/2 to 2 lb butternut squash, peeled and roasted (bake at 350 degrees (180 degrees C) for 20 - 30 minutes, or until fork tender) 8 ounces Gruyere cheese, grated 1 lb frozen spinach,
Spinach Filling 3 large eggs 1 1/4 cups heavy cream 2
ounces Parmesan cheese, grated Pinch of ground nutmeg Salt and pepper, to taste 1 1/2 to 2 lb butternut squash, peeled and roasted (bake at 350 degrees (180 degrees C)
for 20 - 30 minutes, or until fork tender) 8
ounces Gruyere cheese, grated 1 lb frozen
spinach,
spinach, thawed
If you'd prefer to use frozen
spinach, I've successfully used 3 (10 -
ounce) boxes of frozen
spinach to replace the fresh
spinach this recipe calls
for.
Swap in 8
ounces frozen
spinach for fresh.
2 large zucchini 2 small yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves of garlic large handful of fresh basil a few tablespoons of olive oil 1/2 cup dry white wine 1/2 teaspoon crushed red pepper flakes Good pinch Kosher salt Lots of fresh black pepper 5
ounces baby
spinach (about 2 cups) Feta,
for serving
This actually made enough
for two dozen frittatas
for me, but I used extra onion and my
spinach was 16
ounces.
For example, did you know that one pound of fresh
spinach equals 8
ounces of puree?
You can give your lunch a brain - friendly shot in the arm by trading the romaine lettuce
for spinach, which provides more of the B vitamin folate per
ounce.
If you prefer, you can substitute a few
ounces of fresh
spinach or other leafy greens
for the green beans.
1 onion chopped 1 cup frozen
spinach or fresh that has been chopped and cooked 1 cup frozen kale or packed fresh kale (chop leaves and stalks into small pieces) 8
ounces firm tofu 2 tablespoons ground flax seeds mixed in 1/4 cup water additional water
for cooking as necessary * Instead of
spinach and...
We often sub white potato
for the sweet potato in that recipe and I always add in 5
ounces of chopped baby
spinach at the end
for both flavor and nutrition.
For example, breakfast can include three eggs, any style; lunch can include up to 6
ounces of poultry, fish or tofu and a green salad, and dinner is basically a larger version of lunch, though steamed vegetables such as broccoli, kale, and
spinach can be eaten in place of salad.
Swap in 8
ounces frozen
spinach for fresh.
Ingredients: 1 teaspoon olive oil + 1/2 teaspoon
for brushing 2 tablespoons garlic, chopped (NYS farm product) 1 1/2 cup yellow onions, diced (NYS farm product) 2 pounds apples, small dice, not peeled (NYS farm product) 5 1/2 cups dry white beans, soaked and cooked until tender (11 cups cooked)(NYS farm product) 4 cups chopped kale or
spinach (if frozen, thaw and drain)(NYS farm product) 3 tablespoons fresh sage (optional)(NYS farm product) 2 cups quick rolled oats 1 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon nutmeg (optional) 1 Delorio whole wheat 22
ounce pizza dough or 18 x 12 inch rectangular whole grain pre-made crust 2 tablespoons sesame seeds
Upon launching later this summer, the treats will be available in both small breed and regular sizes, in eight -
ounce and 16 -
ounce resealable bags respectively, in the following varieties: • Turkey, Oatmeal, Cranberry • Oatmeal, Chicken, Pumpkin • Sweet Potato, Salmon, Apple (Grain - Free Formula) • Lamb, Quinoa, Carrot • Trout, Wild Rice,
Spinach «The inspiration
for the unique flavor combinations came from our desire to treat dogs to the same wholesome ingredients you'd find on your own table,» said Govea.
3 pounds beef (90 % lean) 8
ounces beef heart 5
ounces beef liver 20
ounces chicken gizzards 3 cans sardines in water, minus the juice 6
ounces mussels (3 teaspoons kelp could replace the mussels
for trace minerals) 2 teaspoons ground fresh ginger 5 eggs with shell 3
ounces red pepper 5
ounces mixed dark leafy greens (kale, chard,
spinach) 4
ounces broccoli 6
ounces butternut squash 3 tablespoons flax seed or grape seed oil 4
ounces cranberries 4
ounces shiitake mushrooms
1 serving includes: 3
ounces of ground elk, venison, lamb, bison or kangaroo 2
ounces of pureed sardines or mackerel 1 large duck egg 1 crushed shell 3
ounces of pureed pumpkin 2
ounces of chopped
spinach Note: If your dog does not have allergies, other cuts of ground meat and chicken eggs may work
for you.