Sentences with phrase «vegetables has lots»

Root vegetables have a lot of natural sugars in them which caramelize when roasted at a high enough temperature.

Fruits and vegetables have lots of important vitamins and are filling (due to their high water content), yet very low in calories.

Furthermore, while all those vegetables have a lot of nutrients, what about all the nutrients stored in fat by grass - fed animals?

Sea vegetables have lots of B vitamins and minerals — particularly the trace minerals, like iodine.

Don't cruciferous vegetables have lots of sulfur in them too?

Not exact matches

Now let me give you three things that say that's not true: If you ate a lot of vegetables and fruit, you probably aren't going to gain weight; No. 2, if you work out like crazy, you're probably not going to gain weight; and No. 3, people who I've learned to really hate, people who have very fortunate, fast metabolism, aren't going to gain weight.

According to this (really depressing) graph, it has a lot to do with U.S. subsidies of meat and dairy products... and hardly any subsidies for fruit and vegetables.

I come from Belgium and i don't have a favorite cuisine, i love trying new things with lot's of vegetables:) however my favorite dish are wraps made of buckwheat with self made falafel.

I worked on a lot of alternative skillet pizza crust ideas for our second cookbook, ones made with vegetables and whole grains instead of flour, and since then, quick skillet pizzas have become a dinner staple in our house.

Lia Halsall have a look at the Grunwerg 3 way vegetable spiral slicer # 13.95 neat and easy to assemble and doesn't take a lot of room in the cupboard, unlike some spiraliser.

I LOVE that this is most vegetables; lately, I have been really cooking with lots of different veggies, mostly cuz» my garden is mass producing squash and tomatoes GREAT recipe!

Now, I realize we can eat most vegetables, which has opened up lots of possibilities.

I was planning on making salads + spaghetti but my stomach just wasn't settled and I was afraid lots of raw vegetables would make things worse.

Substitutions: This is a very versatile recipe, and I have had a lot of success changing up the ingredients and substituting different vegetables and cheeses.

I have had the same experience with hunger, feeling of weakness and bloating, I was vegan, and now I eat chicken, eggs and fish, together with some sprouted grains, and lots of vegetables and I feel so much better!

A lot of these recipes have vegetables, which are wonderful for variety and to help with your gut health.

If you keep lots of fruits and vegetables in the fridge, you'll always have something healthy to reach for.

Making homemade vegetable stock doesn't have to be complicated or cost a lot of money.

We've got 2 types of meat involved, a vegetable, lots of flavor, and cheese (if you want!).

I've been hearing a lot lately about the benefits of beets, though I have to say that they have never been one of my favorite vegetables.

Deb — I added lots of extra veggies (zucchini, yellow squash, red pepper, extra tomatoes) because I had them... and just wanted to say THANK YOU because somehow this meal accomplished 2 things I previously thought impossible: 1) make my 3 year old voluntarily eat vegetables (he ate every different kind, amazing) 2) make both my children eat a «mixed - up» casserole.

There have been a lot of concerns that most olive oils (extra virgin or no) contain other unhealthy vegetable oils: http://www.foodrenegade.com/your-extravirgin-olive-oil-fake/

Ever since I got pregnant I have been more conscious of eating healthy, don't get me wrong, I will still eat desserts but I just make sure that not only do i take all my vitamins, but I just make sure I eat lots of fish and vegetables as well.

After a night in the refrigerator, I had a lot of fun decorating these with chocolate curls (I used a vegetable peeler) and some wacky decor called «bronze crunch» that I picked up at Waitrose on my last trip to London.

:D Predicting Oscar winners can be a tricky thing, but predicting if a dish will turn out good is a lot easier: as I cooked this beef stew, crisping the bacon first, then browning the beef, then sweating the vegetables — building layers of flavor, as Jamie Oliver would say — I knew it would taste amazing, and it did.

I very much like the combination of coconut and chicken, also I think it's great that you have included a lot of vegetables.

I've been eating a lot more vegetables and diversifying my meals more.

Lots of times we have served it without the lettuce just as BBQ chicken with a sauce and fajita vegetables on the side and my whole extended family loves it and requests it.

What I DO like about the vegetable addition is that a) it sometimes can bring a different aspect of flavour or colour to the cake, making it more interesting to eat b) its a GREAT way to use up a hell of a lot of veg at once e.g. if you have a bag of carrots starting to look a biiiit sad, turn em into cake instead of chucking them!

With over 1,000 visitors each week and vendors offering 131 different fruits and vegetables, market manager Michelle Dudley has a lot of work to do figuring out the perfect placement of farmers and vendors coming to the market starting June 1.

A recipe that not only works to detox the body, but also has lots of cancer fighting vegetables?

I was expecting to like this a whole lot more because I have enjoyed Amy's Gluten Free Vegetable Lasagna and Bean & Cheese Burrito, both of which seem much better priced.

Generally a soup would make it better, but here, lots of fresh ginger, chili, curry, red lentils, pumpkin and root vegetables, so good for a sore throat.

Like a lot of other mothers I know I have problems getting my children to eat vegetables.

The first part has a lot in common with the name of a vegetable that has been super popular recently: Cauliflower.

This would be a perfect dish to make if you've got lots of leftover vegetables in your fridge.

I've seen a lot about these zucchini and vegetable noodles and it's something I'm really interested in trying.

We used to eat lots of rice in my grandmother's house in Romania, but never ever the way I would mostly eat it now in Germany, which is plain as a side dish for meat, vegetable or Asian dishes.

Because this vegetable has a very thin skin, which means it absorbs a lot of what is sprayed on it.

I always have a lot of left over vegetable pieces so I save those for stir fry in the next day or two.

My grandmother would make this kind of rice all the time, with whatever vegetables she happened to have: with peppers and tomatoes in summer or with lots of onions, carrots and canned mushrooms in winter.

I have been using this julienne peeler a whole lot lately to make all kinds of vegetable noodles, which is a fun way to present vegetables in salads and main dishes.

If you bake with olive oil a lot and it doesn't bother you, I would say give it a try, but otherwise I'd suggest just picking up some vegetable oil to make them.

I've been eating lots of lentils, chickpeas and other beans, hummus, seed crackers, vegetables, nuts and nut butters, and the occasional serving of quinoa or sweet potatoes.

I needed a quick dinner and had a bunch of vegetables lying around the counter — including lots of tomatoes.

I saw a lot of recipes for baked pumpkins stuffed with everything from day - old bread and cheese, rice and vegetables, ground beef, more cheese, apples, herbs, nuts — basically anything you think would go well with pumpkins would be good.

Then, depending on where you live, a lot of land can't be used for vegetable production because it may be rocky or have poor quality soil.

I eat a lot more vegetables when I eat soup, mostly because of convenience (all I have to do is reheat).

In the summer, I make a lot of lentil salad — french lentils, goat cheese, cherry tomatoes and whatever crunchy vegetables you have on hand.

I make a lot of pasta with simple sauces like butter, garlic, lemon, & thyme, or bacon, tomatoes, basil, balsamic & parmesan; I will add shrimp or chicken for variety; we grill a lot of vegetables with simple vinaigrettes; last night I had chicken breasts and a half bag of nearly stale pretzels so I crushed them, coated the pounded breasts and deep fried them, served with beer cheese sauce & a green salad.