Sentences with phrase «use lots of veggies»

Do your best to use lots of veggies!

All about soups in the fall months as they are warm and I can use lots of veggies we usually have from our garden.

Ever since we started getting big boxes of delicious vegetables from Hungry Harvest *, we've had to find creativeways to use lots of veggies.

Soup is my go - to to use lots of veggies in one recipe.

This paleo tuna casserole is unlike any tuna casserole dish I've ever seen, but it's unique in that it uses lots of veggies and coconut milk and flour as a thickener.

I'm using lots of veggies, and just enough fruit to make the juice taste delicious.

The recipes use all clean, ultra-nutritious ingredients, and if you already use a lot of veggies, seeds, nuts, and superspices in your kitchen, you will be able to start making recipes before you even have to go to the store.

Not exact matches

I have made loads of vegetarian quiches over time, we have an allotment and I roast a lot of our veggies to loose freeze on a tray, then bag and am able to use them in lots of different things.

I do eat lots of it with a spoon, often straight from the processor, but my other (more conventional) favourite way to eat it is in a rainbow bowl of veggies and quinoa, using it as a deliciously creamy dressing!

I often roast my veggies but use a lot of spices & this is simple, clean & very inviting too!

Then I'll roast up lots of veggies and make a large batch of hummus («cos hummus is life) and then they go into lock - tight containers and I use them all week.

True, using spiralized veggies cuts out grains and, subsequently, a lot of the carbs.

Join a CSA for fresh veggies and use lots of beans and lentils to make whole foods instead of processed foods.

We recommend using premade chicken broth, lots of veggies, small pasta noodles and boiled chicken or premade rotisserie chicken to get slurping faster.

This is a tasty and healthy twist on traditional Baked Ziti, using Colavita Rotini pasta with Italian Sausage and lots of colorful summer veggies like zucchini, squash, mushrooms, onions and garlic!

I had a lot of sliced veggies leftover that I was going to use for something else, but immediately after having my first taste, I grabbed another pan and made a second batch.

Summertime means easy access to fresh produce and this year we have our own kitchen garden with lots of veggies to use in our cooking.

I use it mostly when roasting veggies but you have now given me lots of ideas.

Just lay out some Boston lettuce leaves and layer on lots of shredded veggies (I used carrot, zucchini and red pepper).

When they're fresh fruits and veggies, that means I need to come up with lots of different recipes for the week in order to use them before they go bad.

Fortunately the summer provides a lot of veggies perfect for fast and easy.I usually use a small pan grill to grill my vegetables, no need to start the barbecue every time.

We try to «healthify» our favorite comfort foods using organic fresh veggies, lean proteins, healthy grains and lots of spice!

** My panko breadcrumbs had lots of big pieces in them so I ground them a little bit in a pestle and mortar before using to ensure that they stick to my veggies better.

That dressing also sounds out of this world and my mind is spinning through lots of other uses... as a marinade for grilled veggies, salmon, etc..

I got a lot of the greens and veggies at the farmers» market and used eggs from our chickens.

And I love using untraditional veggies that have a lot of nutrition, like rutabaga and parsnips.

If you do quadruple it (or more), I would suggest using a really big pan that is preheated for a while, or dividing it into multiple pans — it tastes best when the veggies are cooked at a fairly high heat, and added a lot of them at once to a small pan would bring down the temperature.

Never a lot of thought goes into making smoothies, but more searching through the freezer and fridge for fruit or veggies needing to be used up.

Also — a lot of the time I just use the pre-chopped veggies I find at Target.

The kid in me wants to eat pasta out of the bowl all the time — two - fisted, left - right - left - right — but my adult sensibilities know that responsible people use utensils and temper carb overload with lots and lots of veggies.

In addition to using whole wheat flour (and lots of carrots — yay for veggies!)

Lots of fresh veggies are mixed together with hearty soba noodles (you can find the one's I used here) before being topped off with a healthy portion of peanut dressing.

I like to use a healthier pasta and then add in lots of fresh veggies.

I love prepping a few things for the week - I just made some almond butter freezer fudge, lots of cut up veggies, dip / dressing, and roasted a few pumpkins so need to use those up.

I find myself using these three veggies as the base for lots of summer meals not only because of their availability but their simplicity as well.

The acidic balance is made up of proteins, grains, very little sweet fruits and good oils I don't fuss too much about how often I eat brown rice, I use moderation with all of my acidic foods and mix it up lots for variety but always including delicious veggies prepared in a myriad of ways.

I used to eat FAR MORE when I ate more veggies, but I cut back a lot due to stomach issues, and I think I have gotten a little paler because of it... Oh well, ORANGE or WHITE as SNOW....

While stuffing used to be the heavy high cal side dish on the spread, the nutrient - dense bread, lean protein and lots of veggies in this version means leaves you a little extra wiggle room for holiday pie.

For the past decade I use a wide mouthed thermos for each kid & pack leftovers (heated) from the previous night's supper into it (rice / pasts / potato / grain + main dish) & if the main dish isn't w / lots of veggies, a small container of raw veggies or an apple.

Until 4 weeks ago he used to eat a lot of solids fruits, veggies, and some meat.

I use Sundays to meal prep lots of veggies...

For the past few days I've been eating pretty low fat during the day (A LOT of sushi with bits of lean fish), and use about 2 - 3tsp of coconut oil to make a stir - fry with some lean seafoods and veggies with tons of rice for dinner.

And for anyone listening to this, and — you know — when you hear the word Paleo, what we're trying to talk about is kind of ancestral way of eating, typically, cutting out inflammatory foods, cutting out foods that are high in toxins and try to really increase nutrient density, so, typically, healthy meats, lots of good veggies — you know — the — the — the right amount of fruits and starch and carbs for you and — You know — I — I tend to use the term Paleo template because we can really adjust in the macronutrients.

If you find yourself using a lot of supplements, instead look at your diet and see where you could be adding more veggies.

By the time my third baby started solids, I was gluten free due to Hashi's so I did the grain - free GAPS baby diet with him, using a lot of natural liver sausage and cooked veggies pureed together.

Well my sister and brother in law started vegan last year, I have notice they lost weight and have no cholesterol but my sister is looking older than me and wrinkly she doesn't drink much water she believes she gets all she needs from veggies and fruit which I disagree, also when you go on a whole food plant based diet are you getting your protein in every meal by adding chick peas, lentil, black beans or kidney beans, hair does use a lot of protein and its need to repair damage from any disease, specially after age 30, or else the body will start by eating the toxins then the fat and finally the muscles and fat from breast.

Add color and flavor to your bbq using lots of fresh fruits and veggies, in these dishes that look way more advanced than they are.

I use a lot of low carb veggies as my «filler» in a meal, about a cup or more, then moderate protein (a small palm - sized), and a reasonable amount of fat.

For example, the tasty but totally disgusting ramen soup request was dismaying, but instead of refusing, I used it as a base for lots of beans and veggies, and because it was a known entity, it was acceptable yet a way to get them to eat things they would normally disdain.

I am starting to use more and more green leafies and stuff, I found a great way to eat LOTS of it at a time, stick all kinds of veggies in the Ninja and grind it all down and add some flavouring or dressing, you can eat tons of veggies this way!!