1 cup of small white beans (soaked for 24 hours) 4 cups of
water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
Not exact matches
Meanwhile,
drizzle some
olive oil in a large pot
of boiling salted
water, add the pasta, and cook al dente, about 8 minutes.
All you need is just a little salt and pepper with a
drizzle of olive oil... mmm... yah, my mouth is
watering just writing about -LSB-...]
Pour the
water and
olive oil into the baking dish,
drizzling a bit
of oil on top
of the peppers and tomatoes.
Oven method: preheat oven to 400 F. Pull the brats out
of the
water, place them on a rimmed baking sheet,
drizzle with the
olive oil, and bake for 5 to 10 minutes, or until the tops start to brown, but not burn.
1 head
of cauliflower 1 eggplant 1 delicata squash refined coconut
oil salt & pepper ground cumin ground paprika dried, ground turmeric 1 lemon, cut in half and divided 1 cup spelt berries 3 cups filtered
water drizzle of cold pressed
olive oil drizzle of pure maple syrup chopped fresh parsley
Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted
water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets,
drizzle with 2 — 3 T
olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort
of fell apart at this point.
In a medium pot, heat
water to boiling; add rice with a
drizzle of olive oil and a few grinds
of pepper.
for the sage + walnut pesto: 1/4 cup
of sage leaves, stems removed and loosely packed 1 cup
of spinach leaves 1 small clove
of garlic, sliced 1/3 cup
of walnuts, lightly toasted about 1/2 teaspoon
of salt pepper 1/3 cup
of extra virgin
olive oil for the oatmeal: 1 cup
of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups
of water a pinch
of salt a
drizzle of olive oil
Drain the
water and then
drizzle with 1/4 cup
of the
olive oil.
cooked cannellini beans 1/4 cup
olive oil + 1 teaspoon to
drizzle 1 head
of garlic 1 teaspoon fresh oregano, finely chopped (substitute dried if necessary) 1/2 teaspoon smoked sea salt (substitute regular salt if necessary) 1 teaspoon ice cold
water 1 teaspoon pine nuts (optional) 1/2 teaspoon paprika (optional)
Roasted Vegetable and Pesto Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta
of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) •
Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot
of water on the stove to boil for the pasta • Put vegetables in a bowl and
drizzle with
olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).
2 dozen cherry tomatoes sliced in half lengthwise
olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups
of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp
olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly
On the top
of the vegetables,
drizzle the
water and
olive oil.
Make a savory oatmeal with
water or broth, and top with hard - boiled egg, leftover vegetables from last night's dinner and a
drizzle of olive oil.
Roasted Vegetable and Pesto Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta
of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) •
Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot
of water on the stove to boil for the pasta • Put vegetables in a bowl and
drizzle with
olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder h
olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).
Drizzle about two tablespoons
of olive oil over the peppers and add some extra salt if you're using
water.
METHOD: Head
olive oil in large pan, brown chicken pieces with garlic and thyme over a high heat for 2 - 3 minutes on each side; add vinegar and bubble until reduced by half;
drizzle over soy sauce and honey and shake pan to combine juices; pour in a good splash
of hot
water and add the lemon slices; let liquid bubble and reduce down until syrupy, about 10 minutes or so.