Put the chops and sliced courgettes on a baking tray, then toss with 1
tbsp olive oil and season.
Put the chops and sliced courgettes on a baking tray, then toss with 1
tbsp olive oil and season.
Place on a baking sheet and toss in 1
tbsp olive oil and season with salt and pepper.
Toss all of the vegetables in 1
tbsp olive oil and season with salt and pepper.
Toss the salad with balsamic vinegar and 1
tbsp olive oil and season with salt and pepper.
Finish the pasta with the remaining 1
tbsp olive oil and season with more salt and pepper if needed.
Toss them in 2
Tbsp olive oil and seasoning mix (paprika, cumin, garam masala, salt and pepper) until coated on all sides.
Not exact matches
2 tablespoons
olive oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed
and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1
tbsp of Cajun
seasoning (depending on the kick you'd like less or more)
-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
about 10 fresh tomatoes, peeled
and seeded or one 28 - ounce can 1
tbsp olive oil 1 small white onion, diced 1 - 2 garlic cloves 1 1/2 tsp Italian
Seasoning salt
and pepper
12 — 14 lb whole turkey, fresh or frozen
and thawed 4
Tbsp olive oil 8 c chopped onions (about 3 lg) 1 c chopped celery (about 3 lg ribs) 2 1/2 tsp poultry
seasoning 2 c dry white wine 7 1/2 c reduced - sodium chicken broth 1 lb sourdough round or boule, cut into cubes (about 9 c)
and lightly toasted 3/4 c chopped fresh flat - leaf parsley 1/4 c unsalted butter, melted 1/4 c all - purpose flour
Toss the squash
and the onions with remaining harissa, mixed with 2
tbsp oil (sunflower, vegetable or
olive is fine),
and some
seasoning in a large roasting tin.
What You'll Need: 2
Tbsp Star Butter flavored
Olive Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB- Salt
and pepper for
seasoning 1/2 cup orange juice 1
Tbsp mustard 1
Tbsp corn starch 1
Tbsp cold water Salad 2
Tbsp orange juice 2
Tbsp Dijon mustard 1
Tbsp Star Butter flavored
Olive Oil 1 apple, cored
and chopped 1 cup mandarin or regular orange slices 1 fennel bulb, sliced
dry pasta 1 tsp
olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded
and chopped 2 bell peppers, chopped (I used red
and yellow) 1 clove garlic, minced 1 - 2
Tbsp taco
seasoning mix * 1 (15 ounce) can black beans, drained
and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1
Tbsp for garnish 2
Tbsp cilantro, plus 1
Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa,
and / or avocado, for serving
In a medium bowl add the chicken breast, 1
tbsp olive oil, Italian
seasoning, paprika, salt
and black pepper.
Ingredients 2 chicken breasts, cooked
and shredded (I like to cook mine in a grill pan with a
seasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise Sliced cheese, I like provolone, swiss or white american Ho
seasoning blend I have, along the same lines of Nature's
Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise Sliced cheese, I like provolone, swiss or white american Ho
Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3
tbsp butter or
olive oil spread salt
and pepper to taste Mayonnaise Sliced cheese, I like provolone, swiss or white american Hoagy Rolls
Season the cauliflower with salt
and pepper
and toss with 1
tbsp olive oil.
Season with salt, pepper,
and 1
tbsp of
olive oil.
Season with the juice of half a lemon
and 1
tbsp white balsamic vinegar
and 1
tbsp olive oil.
Greek Turkey Meatballs Ingredients 1 1/4 lbs 93 % lean ground turkey 1 cup grated zucchini, liquid squeezed out * 2 slices whole wheat bread 1/4 cup
seasoned breadcrumbs 1 large egg, lightly stirred with a fork 2 - 3 cloves garlic, pressed or finely chopped 1/4 red onion, grated 1
tbsp dry oregano 1/4 cup fresh parsley, chopped 2 tsp
olive oil kosher salt
and fresh pepper Nonstick cooking spray or
olive oil for cooking 1 batch Tzatziki sauce (recipe below)
Ingredients 1 - lb rigatoni Garlic powder Italian
seasoning Salt
and pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3
Tbsp olive oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh basil leaves, julienned Salt
and pepper to taste 1/2 cup heavy cream * Parmesan cheese
2
tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2
tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper
and 21 - spice
seasoning) 1 medium eggplant (~ 1 lb), peeled
and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed
and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
13.25 oz box dry whole wheat linguine 2 tsp extra-virgin
olive oil 3 bell peppers, sliced thinly into strips (I used 1 green, 1 yellow, 1 orange) 1 large yellow onion, halved
and sliced thinly into strips 2 1/2
Tbsp fajita
seasoning, divided 1 1/2 lb raw shrimp, peeled & deveined 10 oz can enchilada sauce 4 oz reduced fat cream cheese
1 pkg Nasoya ® Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Organic Extra Firm TofuPlus, rinsed
and patted dry 2
tbsp mayonnaise or vegan mayonnaise 1 pkg (10 oz) frozen chopped spinach, defrosted
and drained well 1
tbsp Italian
seasoning 1 large eggplant, end removed, sliced thin lengthwise
Olive oil or olive oil spray 2 cups spaghetti
Olive oil or
olive oil spray 2 cups spaghetti
olive oil spray 2 cups spaghetti sauce
Season each casserole with one garlic bulb cut in half, 5 thyme stalks, salt & pepper,
and 1 - 2
tbsp olive oil.
250 grams fresh tofu (1,5 to 2 cups) 3
tbsp extra virgin
olive oil 1, 5
tbsp Shoyu (naturally fermented soy sauce or if you're avoiding soy, sub with liquid aminos) 1
tbsp Umeboshi
seasoning 3 - 4
tbsp roasted sesame or sunflower seeds 1 clove fresh garlic or a pinch of dehydrated garlic 1/3 tsp dried dill
and 1/4 tsp dried basil Or 1/4 tsp dried thyme
and pinch of chili pinch Himalayan salt a splash of water if needed
2 lb tri tip roast 1 package taco
seasoning, divided 4
tbsp olive oil, divided 2 bell peppers three chili peppers 1 onion salt
and black pepper tortillas shredded cheese
Mojito Chicken from Envious Edibles 1/2 onion, diced 2 cloves of garlic, diced 2 chicken breasts, cut into bite sized pieces 1 jar of Trader Joe's Mojito Simmer Sauce 1 can of corn, drained (I used 8 oz frozen corn) 1 can of black beans, drained 1 tablespoon of Caribbean
seasoning (I used 1 tbsp of Jamaican Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of o
seasoning (I used 1
tbsp of Jamaican Jerk
Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of o
Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt
and pepper chicken, sprinkle with Caribbean
seasoning, crush red red pepper and cook until brown in small amount of o
seasoning, crush red red pepper
and cook until brown in small amount of
olive oil.
Add 1
tbsp olive oil to baking dish,
season with salt
and pepper
and mix in.
Method
Season lamb cutlets
and add 1/2
tbsp of
olive oil.
Ingredients 3.2 kg frozen turkey 4 large potatoes peeled
and halved 3 sweet corn cobs cut into thirds 4 celery sticks 6 whole carrots peeled 1 large onion sliced 100g green
and yellow beans 2
tbsp olive oil Juice of 1 lemon Salt
and pepper Your favourite
seasoning (e.g. Cajun or Chinese five spice)
Place the fish in a large bowl, add 2
tbsp of the
olive oil, orange zest
and season well.
Rub each half with 2
tbsp olive oil (inside
and out)
and season with salt
and pepper.
Spatchcock chicken, pat it dry
and rub it with about 1/2
tbsp olive oil, then generously
season with salt
and pepper.
Whole Food Meal • 4 to 8oz grass - fed beef • 1 small to large sweet potato, baked, with 1/2
tbsp grass - fed butter
and cinnamon to taste • 1 to 2 cups frozen mixed vegetables cooked in 1
tbsp extra virgin
olive oil,
seasoned to taste • 1 orange OR 1 Serving JayLab Pro Workout Recovery Drink
Drizzle with apple cider vinegar
and 1
tbsp olive oil,
season with lots of salt
and pepper.
olive oil or coat pan with a thin layer of cooking spray (1 - second spray)
Season eggs with a pinch each of salt
and pepper
and top with 1
Tbsp.
2 cups steamed / boiled broccoli,
seasoned with a splash of lemon juice
and 1
tbsp extra virgin
olive oil (180g / 6.4 oz)
1 cup garbanzo flour 1 cup grated cheddar cheese (a hard goat cheese for casein free) 1/4 cup water 1
Tbsp olive oil Sesame seeds, sea salt,
and 21
seasoning to sprinkle
1
tbsp olive oil 1 to 1 1/2 lbs kale, stem removed
and chopped 1/2 large onion, thinly sliced 10 — 15 white button mushrooms, sliced 1/4 cup chicken or vegetable stock Splash of apple cider vinegar 1
tbsp sunflower seeds (optional) 1/2 tsp sea salt 1/4 tsp black pepper 1/4 tsp crushed red pepper 4 farm fresh eggs 1 cup cooked quinoa,
seasoned to taste
about 10 fresh tomatoes, peeled
and seeded or one 28 - ounce can 1
tbsp olive oil 1 small white onion, diced 1 - 2 garlic cloves 1 1/2 tsp Italian
Seasoning sea salt
and pepper
1
tbsp olive oil 1 small white onion, diced 2 - 3 cloves garlic, minced 1 cup cooked quinoa (about 1/2 cup dry quinoa) 1 cup toasted walnuts
and pecans 1 1/2 tsp Italian
Seasoning (or a combination or basil, oregano, thyme,
and marjoram) 1/4 tsp sea salt 2
tbsp nutritional yeast 1
tbsp chickpea flour
Heat 1
tbsp olive oil on medium heat, then add shrimp
and squeeze 1/2 lime over the top
and season with red pepper flakes
and ground pepper.