1 cup Water 1 Tablespoon baby wash, shampoo or soap shavings * 1/2 -1
Tablespoon baby oil or olive oil (preferably organic) **
2 cups Water 2 Tablespoon baby wash, shampoo or soap shavings * 1 - 2
Tablespoon baby oil or olive oil (preferably organic) **
Add to hot water; 1
tablespoon baby oil, 1 tablespoon baby wash, and a couple drops tea tree oil.
Not exact matches
2 poussins (
baby chickens) or Cornish hens, about 1 1/2 pounds each 1 fresh black truffle, about 1 ounce, or 1 ounce grated truffle in olive
oil [see Chef's Note] 2
tablespoons unsalted butter, room temperature 1
tablespoon unsalted butter, melted Gray salt and freshly ground black pepper, to taste
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2
tablespoons extra-virgin olive
oil 8 oz (250 g)
baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g)
baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
Ingredients: 1 pound spinach leaves, tough and long stems removed 1
tablespoon extra-virgin olive
oil (plus more for drizzling) 3 cloves garlic, minced 1
tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2
baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
4 (8 - ounce) pork chops, bone - in, 3 / 4 - inch to 1 - inch thick 16 ounces
baby red potatoes, halved 16 ounces green beans, trimmed 2
tablespoons olive
oil 1 (1 - ounce) package Ranch Seasoning and Salad Dressing Mix 3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 2
tablespoons chopped fresh parsley leaves
1 small acorn squash 1/2 pound purple potatoes 1 cup chopped yellow onion 2
tablespoons olive
oil 8 ounces
baby bella mushrooms 1 lb boar meat 1/2
tablespoon fresh rosemary 1/2
tablespoon freshly minced garlic 2
tablespoons flour 1 cup beef stock Polenta for serving (optional)
Ingredients: 4 fillets fresh black cod cut at least 3/4 inch tick (approx 1 1/2 pounds total) salt and pepper 3
tablespoons olive
oil 1/2 cup chicken stock 1/2 cup coconut milk, well - stirred (preferably Mae Ploy brand) 1/2 cup laksa paste (recipe follows) 4
baby bok choy, steamed until crisp tender and halved daikon sprouts for garnish
Add 1
tablespoon olive
oil to the pan over medium - high and add the
baby artichokes.
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed,
baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3
tablespoons extra virgin olive
oil 5 garlic cloves, chopped 1
tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
Olive
oil (1 teaspoon to 2
tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb
baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3
tablespoons fresh chopped dill, plus extra for garnish
1 navel orange 1 blood orange 1 cara cara orange 1
tablespoon champagne vinegar 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup olive
oil 5 ounces
baby arugula 1 endive, chopped 1/4 cup smoked almonds, roughly chopped 2 ounces crumbled goat cheese
1 1/2 cups frozen, shelled edamame 1 cup canned garbanzo beans, drained and rinsed 2 cups
baby tomatoes, chopped 1 cup diced red onion1 cup canned black beans, drained and rinsed 4
tablespoons fresh dill, chopped 4
tablespoons fresh flat leaf parsley, chopped 1/4 cup lemon juice 1/2 cup olive
oil 1
tablespoon honey 1/2 teaspoon freshly minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper
2
tablespoons canola
oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz
baby bok choy, ends trimmed juice of 1 small lime 1
tablespoons low sodium soy sauce
2
tablespoons coconut
oil 1 acorn squash, sliced in 1 / 2 - inch thick rounds and seeds removed 1/4 teaspoon salt 1/4 teaspoon pepped 2 teaspoons brown sugar 1/2 cup whole pecans, chopped 1/4 teaspoon pumpkin pie spice 6 cups
baby arugula 1 avocado, sliced 1 pomegranate, arils removed 1 seedless cucumber, sliced
3
tablespoons extra virgin olive
oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white and
baby portobello) 1 1/2 cups frozen pearl onions 1 cup
baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
1 cup whole wheat flour seasoned with salt, pepper, garlic powder and oregano 1
tablespoon olive
oil 3 cloves garlic, chopped 2 (8 - ounce) boneless, skinless chicken breasts, halved or pounded thin 8 ounces
baby spinach 2
tablespoons balsamic vinegar 1/3 cup low - sodium chicken broth 1 can Italian chopped tomatoes with juice 2 cups whole wheat couscous, cooked chopped basil and pine nuts, optional
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3
tablespoons extra-virgin olive
oil, divided 4 cups mesclun (mixed
baby salad greens — about 2 ounces)
1/3 cup plus 2
tablespoons extra-virgin olive
oil 1/2 cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3
tablespoons sherry vinegar 2
tablespoons chopped basil 2
tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher salt freshly ground black pepper 1 1 - lb sushi - grade tuna steak 6 oz
baby arugula 2 avocados, pitted, peeled and sliced
-- 1 medium zucchini, chopped — 1 medium yellow squash, chopped — 1 pack fresh white mushrooms, sliced — 1 pack fresh
baby spinach — 1 can crushed tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links organic spicy turkey Italian sausage, casings removed — 2 garlic cloves, minced — 2
tablespoons extra virgin olive
oil — salt and pepper to taste
2
tablespoons avocado
oil 1 cup diced yellow onion 1 teaspoon freshly minced garlic 1 pound
baby bella mushrooms, cleaned and chopped 3/4 pound chanterelle mushrooms, cleaned and chopped 3/4 cup beef stock 1/4 cup cream sherry 1/4 cup half & half 1/2 teaspoon salt
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2
tablespoon neutral coconut
oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful
baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)
for the pizza 1 large bunch ramps 1
tablespoon soft neutral coconut
oil or olive
oil — divided sea salt — to taste freshly ground black pepper — to taste pinch red pepper flakes 1 garlic clove — minced
baby arugula, microgreens — for serving (optional)
White Crab Mushrooms and Bok Choy 1 bunch of
baby bock choy or several leaves of regular bock choy — thinly sliced 1 package of White Crab mushrooms or any other kind you like — separated 1
tablespoon olive
oil sea salt and freshly ground black pepper to taste
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)
ingredients CASHEW CHICKEN AND BOK CHOY 1
tablespoon olive
oil 1 pound chicken thighs (boneless, skinless, thinly sliced) 2 heads
baby bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1
tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to taste)
13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury 2
Tablespoons extra virgin olive
oil 2 Cups
baby spinach, coarsely chopped 1 clove fresh garlic, minced 3 oz softened cream cheese 1/2 Cup light sour cream 2
Tablespoons fresh shredded parmesan cheese 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper 1/8 teaspoon McCormick Gourmet Garlic Salt 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt 1/8 teaspoon freshly ground black pepper 1/3 Cup shredded mozzarella cheese
12 ounces dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2 cup pitted kalamata olives 2
tablespoons tomato paste 2 sprigs fresh rosemary Pinch of red pepper flakes 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3
tablespoons olive
oil 5 cups water 1/2 cup grated Parmesan plus more for serving 1 handful
baby arugula 1 cup roasted tomatoes 1
tablespoon fresh chives
1 - 1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3
Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2
Tablespoons Brown Sugar 2
Tablespoons Cornstarch 1
Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and
Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3
Tablespoons Vegetable
Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
1
tablespoon olive
oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups
baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant
tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime
4 Medium Small Sized Beets 1/4 Cup Olive
Oil 3 Ounce Log Semi Soft Goat Cheese 4 Cups
Baby Arugula 1 Small Red Onion, Thinly Sliced Dressing: 1/4 Cup Olive
Oil 2 - 3
Tablespoons White Balsamic Vinegar 1/2 Teaspoon Dried Oregano Salt And Pepper
2 cups lightly packed
baby spinach leaves (about 2 ounces) 1/4 cup pine nuts, toasted 2
tablespoons fresh lemon juice 1 to 2 teaspoons grated lemon peel 1/3 cup olive
oil Salt and freshly ground black pepper to taste 1/3 cup freshly grated Parmesan
1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more shaved for serving 1-1/2 cups basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive
oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful
baby arugula 2 scallions, thinly sliced 2
tablespoons minced chives 1/4 cup chopped walnuts
Ingredients: 1/2 cup semi-pearled farro 1
tablespoon fresh lemon juice 1
tablespoon fresh lime juice 2
tablespoons extra virgin olive
oil 1 1/2 teaspoons pure maple syrup Salt Fresh ground pepper 1/2 cup fresh mint leaves, chopped 4 cups
baby arugula 1/4 medium red onion, very thinly sliced 1 1/4 cups cherries, halved and pitted 2 ounces goat cheese, crumbled
1
Tablespoon DeLallo extra virgin olive
oil 1 cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo roasted red peppers, drained and diced 2 handfuls
baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper
1 teaspoon olive
oil 2 small garlic cloves, minced (about 1/2
tablespoon) 3 cups
baby spinach leaves 6 eggs 2
tablespoons milk 4 ounces of Cabot Vermont Sharp Cheddar, shredded (about 1 cup)
1 Pound Cooked Chicken Breast Meat, Cut Into Strips 2
Tablespoons Hot Buffalo Wing Sauce (Plus Additional For Assembly) Salt & Pepper Dash Cayenne Pepper 4 Whole Wheat Tortillas 1 Celery Stalk, Cut Into Matchsticks 1 1/2 Cups
Baby Spinach 1 Large Tomato, Cut Into Dice Sauce: 1/4 Cup Crumbled Blue Cheese 1/4 Cup Low Fat Olive
Oil Mayonnaise 3
Tablespoons Fat Free Greek Yogurt Sat & Pepper
150g bag kale, washed and dried, leaves stripped off stalks and chopped into strips 75g
baby spinach leaves, washed and dried 3 — 4 spring onions, thinly sliced 50g pumpkin seeds, toasted in a dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate, seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into slices Sumac to sprinkle Ground black pepper 1
tablespoon good quality extra virgin olive
oil Half a lemon
8 ounces whole - grain spaghetti 4 ounces
baby sweet peas, defrosted 1
tablespoon extra-virgin olive
oil 1/2 cup toasted almonds
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
1 teaspoon extra-virgin olive
oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive
oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups
baby arugula 1/3 cup fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2
tablespoons extra-virgin olive
oil (You can also use the
oil from the sun - dried tomato jar if you're feeling fancy.)
3 bundles flat rice noodles (around 14 ounces) 2
tablespoons toasted sesame
oil, plus more for the noodles 1 ounce whole
baby corn, cut into pieces or 1 cup corn kernels (canned or frozen) 2 medium carrots, thinly sliced 1 medium red onion, halved and thinly sliced 3/4 cup green beans, chopped 1 cup broccoli, broken into small florets 3 cloves garlic, finely chopped Chopped peanuts and cilantro, to garnish (optional)
Kale and Roasted Squash Quinoa Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1
tablespoon olive
oil 1/2 teaspoon fine sea salt freshly ground black pepper 2 cups cooked, cooled quinoa 2 cups fresh
baby kale, coarsely chopped 1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup coarsely chopped toasted almonds or pecans
2
tablespoons olive
oil, divided 1 garlic clove, minced 1/2 teaspoon red pepper flakes 1/2 pound ground Italian sausage 1/2 onion, chopped 1/2 red and 1/2 orange pepper, chopped 1 - 2 cups fresh
baby spinach leaves A few fresh basil leaves, torn
One 18 - ounce tube polenta 1 1/2
tablespoons olive
oil 1
tablespoon reduced - sodium soy sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with leaves, sliced crosswise 5 to 6 ounces fresh
baby spinach 4 scallions, green and white parts, sliced 1
tablespoon balsamic vinegar, or more to taste 1/4 cup sliced
oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste
2 pounds 80 percent lean ground beef 1
tablespoon olive
oil, plus extra for brushing grill 1
tablespoon chopped garlic 1
tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 slices (4 ounces) light Cheddar cheese 1 package of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces
baby arugula 3 medium tomatoes, sliced 1/8 inch thick 1/2 avocado, sliced 2 small red onions, sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger pickles
Ingredients: 2 1 - inch rounds from a
baby watermelon 1/2
tablespoon extra virgin olive
oil Kosher salt Fresh ground pepper 1/2 lime, juiced 1 very small jalapeno, thinly sliced into rounds (I like fiery things, but definitely seed your jalapeño if you're not into super spicy.)
* 3
Tablespoons vegetable
oil, divided * 1 pound boneless beef stew meat, cubed * 2 medium onions, chopped * 4 cloves garlic * 14.5 ounce can diced tomatoes, drained (reserve the tomato juice) * 1
Tablespoon grated ginger * 4 Serrano peppers, quartered lengthwise * 1 green bell pepper, thinly sliced * 1 cup beef stock * 3/4 pound
baby spinach * Salt and pepper to taste
Ingredients 1 Pkg extra-firm tofu 3
tablespoon cornstarch 1
tablespoon Thai red curry paste 1
tablespoon soy sauce 1
tablespoon rice wine vinegar 3
tablespoons finely chopped garlic, divided 3 green onions, green part finely sliced and divided 1/4 cup
oil 4 oz sliced white or
baby bella mushrooms 3 cups broccoli florets 1/2 cup sliced red onion Few dried red chillis Sauce: 2
tablespoons soy sauce 1
tablespoon rice wine vinegar 1
tablespoon Sriracha sauce 1
tablespoon cornstarch