Sentences with phrase «vegetables of your choice for»

Mix and match vegetables of your choice for variations on this quick and easy recipe, which was a hit with readers as a weeknight dinner.

Each day parents are to send a fresh fruit or vegetable of their choice for the morning snack, and the parent / child's choice of lunch.

Not exact matches

Gardening excels in this capacity, and for this reason, is an especially compelling choice for a wellness program: When we garden, we step outdoors and expose ourselves to sunshine and fresh air; we dig our hands into the dirt and connect with nature; and we develop a relationship with the food we consume, and therefore, with the earth in which that food grows — among other things, giving us more incentive to increase our daily intake of fresh vegetables and fruits.

I feel like every time I go to the supermarket, apart from salads, the choice for ready meals for one person that are full of vegetables, without too many preservatives and chemicals and vegetarian / vegan that actually taste good is so limited!

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Men 2 scoops of protein powder 1 - 2 cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (fresh or frozen) 2 tablespoons of healthy fat (a nut butter or seed for example) Mixer (almond milk, regular milk, water — your choice)

3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish

Paleo Bruschetta with Grilled Zucchini Grilled zucchini stands in for the bread on this one and is a great choice because it gives you a serving of vegetables rather than just being a filler.

Rich in Vitamin and fibre, Butternut Squash is an excellent choice of vegetable providing slow release energy for managed blood sugar regulation.

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to taste

Then I topped it with my choice of sauteed vegetables that I cooked for a few minutes in coconut oil and salt & pepper.

Add vegetable of choice, cook for 10 - 15 minutes or until tender then drain.

3 tablespoons vegetable oil 4 onions, chopped 1 small piece of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat of choice Fresh chopped cilantro for garnish

Hi Sande, the cabbage my family uses is a common white cabbage — very sturdy as it keeps through winter — historically, this cabbage was one of the very few vegetables to keep through winter; we still use the same white cabbage for fermentation even though the other choices are there.

5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat of choice 2 carrots (diced) 2 celery stalks (diced)...

5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1 Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive oil (for the cooked noodles)

By Sarah Brew, Kristin Eads and Steven Toeniskoetter 76 92 > 62 Brook & Whittle Ltd. incorporating Packstar > 68 Nestle Professional Caribbean > 73 Snyders - Lance Inc. > 76 Basic American Foods > 80 Evolution Fresh > 84 Berto's Gelato & Sorbet > 88 Jensen Meat Co. > 92 Tumbador Chocolate > 96 Leclerc Foods USA Inc. > 99 FX Matt Brewing Co. > 102 Green Organic Vegetable Inc. > 104 Deli Star Inc. > 106 Always Bagel > 108 National Choice Bakery > 1 Sequoia Orange Co. > 1 Spring Glen Fresh Foods 10 12 > 1 Westshore Pizza 14 58 food and drink • fall 2011 • www.fooddrink-magazine.com http://www.fooddrink-magazine.com Table of Contents for the Digital Edition of Food and Drink - Fall 2011 Food and Drink - Fall 2011 Tableside Chat Contents News a la Carte In the Safe Zone Strengthing Brands Restaurants: Smart Marketing Willie's Restaurants Slack's Hoagie Shack The Cheese Steak Shop Aloha Hospitality Inc..

Poach rhubarb by simmering the vegetable in shallow water for 8 minutes with a sweetener of choice.

Add the chopped vegetables, minced garlic, and beans of choice and let cook for around ten to fifteen minutes.

For the rolls: 280 g flour (2 1/3 cups)[I used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t salt

- Broccoli florets, mushrooms, asparagus spears or other vegetables of choice 1/2 cup + 2 tablespoons gluten - free all purpose flour blend of choice 1/2 teaspoon xanthan gum (if not in flour blend)- Salt and pepper, to taste 5 ounces light - bodied gluten - free beer - Oil of choice, for frying

«I had many parents come to me and share stories of how their children started ordering salads when they go out for dinner or how their children used to not eat any fresh foods, but the salad bar gives them so many choices and helps them develop a taste for fresh fruits and vegetables,» said Director Brackett.

Note: If you're vegetarian, this soup can easily be made vegetarian or vegan by substituting the chicken for chickpeas (or a protein source of choice) and using vegetable broth.

I used lots of vegetables and dried fruits, which make this a great choice for harvest - time holidays (like Sukkot!).

Asparagus, like broccoli or cauliflower, might not be a good choice for one of baby's first vegetables.

Add vegetables of choice and tofu and cook for 4 - 6 minutes, depending on the vegetable.

1 Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarragon.)

Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground pepper 8 red, yellow and / or orange bell peppers, diced 1 large sweet potato, diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or diced) Freshly chopped cilantro Seeded crackers of your choice

Jilly was instrumental in the creation and expansion of Healthy Neighborhoods, an extension of City Harvest's anti-hunger work designed to respond to the need for emergency food, improve access to fruits and vegetables for residents in low - income communities and provide nutrition education to inspire affordable, healthy meal choices.

For a simple salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro.

The Cassoulet: 2 teaspoons vegetable oil 1 sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry 1/2 mild onion, chopped 1 one - pound assortment of seafood, including shrimp, cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish of choice 1 cup coconut milk (not sweet coconut cream) 2 teaspoons lemon or lime juice Salt to taste Cilantro leaves for garnish

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro.

I find it very difficult understanding exclusive food choices especially more extreme then veganism for instance (since 99.9 % of ALL humans cook from the very discovery of fire in the prehistory; I don't think there is any tribe left out there that doesn't use fire) I have a feeling you are ready for compromise though (Cooked potatoes, hot vegetable broth etc.) so that sounds reasonable and good for your child who will not be marginalized and left out of society.

Over the past century, some cooks switched to partially hydrogenated vegetable oil for health reasons, but now that we know about the dangers of trans fats, lard is once again the ingredient of choice.

300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams lightly packed dark brown sugar 1 teaspoon vanilla extract or zest of citrus fruit of your choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)

A study published in the British Journal of Nutrition in 2004 found that people who included 52 g of almonds daily for 6 months also improved their overall nutritional choices and increased their intake of fiber, vegetable protein, unsaturated fatty acids and magnesium.

In certain sorting and ejection systems for large piece sorting applications (e.g. whole vegetables and whole fruit), the choice to use a sorter that is fitted with finger ejection (such as the TOMRA 5A), as opposed to air ejection, significantly reduces the use of compressed air, which improves the overall energy efficiency of a food processing line.

If you go to an Asian market to buy kimchi, the fermented vegetable side dish, be ready for a lot of choices.

Use pesto to dress cooked pasta of your choice or as a sauce for vegetables or fish.

«Not only do we believe, but we've actually seen, that when people have access to affordable fruits and vegetables they are empowered to make healthier choices for themselves and their families,» said Michel Nischan, founder of Wholesome Wave.

Add vegetables of your choice to customize this meal for your tastes.

The other two children were crying because they didn't care for any of the choices for entree or vegetable and they weren't allowed to substitute an extra fruit so they knew they would stay hungry.

«I had many parents come to me and share stories of how their children started ordering salads when they go out for dinner or how their children used to not eat any fresh foods, but the salad bar gives them so many choices and helps them develop a taste for fresh fruits and vegetables,» said Director Brackett.

(Chocolate is a poor choice for this job because fat slows down the absorption of sugar and it's not one of your five fruits and vegetables a day!)

Ask him to pick tonight's vegetable from a choice of three, or settle on his choice of binder for his schoolwork.

Many of these recipes incorporate vegetables and legumes, helping schools meet updated nutrition standards for school meals while increasing consumption of healthy choices.

«Organic options are available in the fruit and vegetable aisle in the grocery store and we want Beech - Nut to be part of the same option in the baby food aisle, allowing parents to make the best choices for their family's needs.»

Called MyPlate, the new design emphasizes healthy food choices (such as switching to skim or 1 % milk and filling your plate at least halfway with fruits and vegetables); cutting back on foods high in solid fats (such as butter and vegetable shortening), added sugars, and salt; and eating the right amount of calories for you.

Good choices for first lumps include toast strips, well - cooked pasta, bits of soft fruit, and cooked chopped vegetables.