On a baking sheet, toss sweet potato with 2
tsp oil and season with salt and pepper.
Not exact matches
-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
I like to mix the shredded cheese with
seasoned breadcrumbs
and a bit of Parmesan cheese
and then drizzle a little olive
oil (about 1 - 2
tsp) when it is spread out over the tortellini
and sauce.
I used the cauliflower rice topped with a topside steak which was basted in wholegrain mustard, dash of chillie, 1
tsp brown sugar, cracked pepper / salt, with 1
tsp of Herb
and Garlic
Seasoning with Olive
Oil to combine.
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
To make Ginger - Wasabi Dressing whisk together 1/4 cup
seasoned rice vinegar, 3 tbsp canola
oil, 2 tbsp soy sauce, 2 tbsp lemon juice, 1
tsp lemon zest, 2
tsp brown sugar, 2
tsp sesame
oil,
and 1
tsp grated fresh ginger.
3 frozen chicken breasts on bottom, 1 cup uncooked quinoa, 2 cups water, I just used like a coleslaw mix (white
and purple cabbage
and carrots) 1.5 cups of it, 1 cup fresh cut up broccoli, 2 stalks green onions,
and then the sauce on top (1/3 cup olive
oil, 1/2 cup franks hot sauce, 1
tsp seasoned salt whisked together)
Place them on a baking sheet
and toss with 1
tsp vegetable
oil and taco
seasoning.
Put the fresh maitake on a large rimmed baking sheet, toss with the olive
oil,
and season with 1/2
tsp.
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
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1
tsp rice vinegar 1
tsp sesame
oil 1
tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2
tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable
oil Salt
and pepper to
season beef Green onions, sliced diagonally for garnish
Sprinkle the
oil coated beans with
seasoning (I used about 1 1/2
tsp)
and shake the cookie sheet until evenly distributed
1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold
and flu
season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2
tsp dried) sea salt to taste (usually about 1/2
tsp) 1/2 -3 / 4
tsp red pepper flakes (depending how spicy you like it) 1/2
tsp ground black pepper 1/3 — 1/2 cup olive
oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed
olive
oil and seasoned with1 / 4
tsp.
Stir in 1
tsp olive
oil and season with salt
and pepper.
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)
Toss the butternut squash slices with 2
tsp olive
oil and season with salt
and pepper, arrange slices in a single layer on the baking sheet
and roast for 20 minutes until tender.
Drizzle olive
oil, balsamic vinegar, Italian
seasonings, 1/2
tsp garlic powder, salt
and pepper over the veggies.
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
Put all the roasted foods into food processor with cilantro,
seasonings and a little
oil (1
tsp)
and puree.
Add remaining 1/2 cup
oil and pulse until combined;
season with remaining 1/2
tsp.
Garlic Herb Chicken Source: Amber's Delectable Delights This version is with my changes, Amber's original recipe can be found here Ingredients 1/3 cup of flour 1/2
tsp poultry
seasoning 1/2
tsp garlic powder salt
and pepper 2 boneless skinless chicken breasts 1 tablespoon olive
oil 4 cloves garlic, minced 1 1/2 cups vegetable broth (or chicken I used vegetable because that's all I had) 1.5 teaspoon parsley 1/2
tsp poultry
seasoning 1/8 teaspoon red pepper flakes Freshly ground black pepper, to taste
garlic
oil into beans,
and season with 1/2
tsp.
In a small cup, whisk the olive
oil and the lemon juice
and 1
tsp vinegar,
season with salt
and pepper to taste
and drizzle over the tart.
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
In large hot non-stick skillet, add mushrooms, onions
and seasonings to about 2
tsps of olive
oil.
of the olive
oil,
and season each with 1/2
tsp.
Drizzle 1
tsp of olive
oil and sprinkle them with your favourite
seasonings.
4 Portobello mushrooms (336g) 2 tbsp sherry vinegar (23g) Salt
and pepper (3g) 2 ripe avocados, mashed (360g) 1 tbsp tamari (18g) 1
tsp sesame
oil (4g) Few shakes of Tabasco (5g) Splash of white wine vinegar (2g) 4 eggs (228g) Furikake
seasoning
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
In the meantime,
season sweet potatoes with 1/2 Tbsp
oil, 1
tsp tandoori masala spice, coconut sugar,
and a pinch each salt
and pepper.