Sentences with phrase «with fresh vegetables like»

Results, published this month, suggest that both men and women who enjoyed pasta as part of a regular Mediterranean diet (that is, along with fresh vegetables like tomatoes and onions, legumes, seafood, and olive oil) had a lower body mass index, smaller waist circumference, and lower waist - to - hip ratio.

Combined with fresh vegetables like sweet potatoes, carrots and green beans and fruits like apples and blueberries, this 95 % beef recipe provides a balanced diet complete with natural phytonutrients and key antioxidants.

Of course, it's best to enjoy guacamole with fresh vegetables like carrots, celery, and cucumber, but every once in a while, as a special treat, we have ours with the healthiest corn chips we can find at our local grocery store.

Going organic is always recommended with fresh vegetables like these.

It is great to saute with fresh vegetables like onions, peppers, shredded cabbage, carrots, Etc & in a little olive oil; then toss in a little balsamic or apple cider vinegar and honey and you've got a tasty dish in minutes!

Not exact matches

Employing wholesome ingredients, like fresh chicken, wholesome whole grains, and garden - fresh fruits and vegetables, this natural cat food brand produces dry kibble designed for the individual needs of indoor cats, kitties with sensitive stomachs, feline weight problems, kitties that suffer from hairballs, and even multi-cat households.

Products such as food grains, fresh vegetables, milk, fresh meat, fish, chicken, eggs and newspapers and services like hotels and lodges with tariffs below Rs. 1000 are exempted from the Goods and Services Tax.

We pair both fresh fruits and vegetables with captivating flavors like boiled cider syrup from a 100 year old Vermont press, Hawaiian crystallized ginger, the finest quality vinegars and spirits, island Madagascar vanilla beans, local honey sourced from Geneva Florida, and both Callebaut and Valrhona bittersweet chocolates to name a few.

Some suggestions: instead of tomatoes, try any juicy, slightly sweet vegetable; add some kidney beans in there; replace the cucumbers with something equally crunchy, like fresh bell peppers; if you like the taste of raw onions, you can put some of those in; sub out the Feta for a goat cheese or perhaps Parmesan shavings; add roasted nuts or seeds; etc..

There's just nothing like creating a meal that bursting with fresh vegetables and tons of flavor.

The routine goes like this: buy a local, free - range chicken and some fresh produce on Friday, roast the chicken with root vegetables and blend the greens into a pesto on Saturday, and make homemade chicken stock on Sunday.

I highly recommend serving these falafel patties with hummus, tzatziki, fresh vegetables like tomatoes, cucumber and radish as well as a ton of greens and herbs like fresh parsley, mint and lettuce.

I love simple dishes like this that are made with fresh vegetables.

I'd really like to say that in the summer, all of my meals are filled with an abundance of fresh, seasonal fruits and vegetables but that would be a lie.

I like to serve my chicken fillets with a little hot tomato dip and fresh vegetables.

Make your recipe bloom with rose water, flowering herbs, floral teas, dried lavender blossoms or even fresh flowers like nasturtiums, violets, borage, squash, sunflowers or pretty much any blossom in a vegetable garden.

My favorite fall foods are fresh apples and pureed soups with coconut milk — made with either squash like butternut or kabocha, or root vegetables like parsnips or sweet potatoes.

I like them fresh, in salads, in pies, tarts, crisps, crumbles, and cooked with other fall vegetables.

I like chunks of cheese in the dressing but if you want it smooth, feel free to run it through the blender or food processor.Another excellent use for blue cheese dressing is to mix a salad of grated raw vegetables; carrots, radishes, avocados, cabbage, and kohlrabi, and with perhaps additional fresh herbs like chervil and tarragon tossed in as well.

Loaded with fresh vegetables and lean strips of chicken, it's a quick and healthy dish that possesses plenty of authentic flavor, thanks to ingredients like oyster sauce, Chinese five - spice powder and dried red Sichuan chile flakes.

You can serve it simple with fresh vegetables, toasted bread, crostini, pita bread or if you have more time make delicious looking appetizers like filling tomatoes with it.

Usually it looks something like this: eliminate sugar, dairy, wheat, meat, caffeine, and alcohol steadily over three days; eliminate nuts, seeds, and nightshade plants (tomatoes, potatoes and eggplants) over two days; eat whole grains and steamed vegetables for one to two days; drink fresh juices and broths for two to three days (with one day devoted to lemon - maple - cayenne tea); and steadily climb back out.

You ever have one of those nights where you don't feel like cooking supper, even though your refrigerator is brimming with delicious fresh vegetables?

Caryn Hartglass: And this is with vegetable stock, lemon grass, coconut milk, fresh ginger, the kaffir lime leaves or lime zest, and then your choice of assorted vegetables like carrots, zucchini, broccoli, eggplant, mushrooms, yellow onion, green or red chilies, some lime, Braggs Aminos, some salt, cilantro, Napa cabbage, and mung bean sprouts.

Sandwich Spread Another option for that shallot confit paste is to blend it with a hefty glug of fresh olive oil, creating a thick, aïoli - like spread perfect for slathering across toasted bread for sandwiches, preferably ones filled with rich meats (like lamb or roast pork) or bitter vegetables (think sautéed broccoli rabe).

This vegetable chili is loaded with the healthy goodness of fresh vegetables like zucchini, tomatoes, tomatillos, onions, and mushrooms.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

With the weather this warm, a lovely crunchy salad is the perfect option for a light lunch, and as well as fresh vegetables, I like to add grains and nuts to my salads for both texture and added nutritional value.

* 2 Tablespoons nit «ir qibe (can substitute vegetable oil) * 1 large red onion, chopped * 4 garlic cloves, minced * 1 - inch piece fresh, peeled ginger, minced * 1 Tablespoon berbere (can use up to 1 1/2 Tablespoons if you like a lot of spice and heat) * 15 - ounce can diced tomatoes, pureed with the juice

Fresh fruits and vegetables with whole grains should be your mainstays, as well as plant - based proteins like beans, lentils, peas, and nuts.

Like this one loaded with fresh vegetables and a DIY sauce of rice vinegar, sesame oil, molasses, and soy sauce.

Sprinkle pickled vegetables over the bottom slider buns along with fresh cilantro (and jalapenos if you like).

Hydroponic growers like berry giant Driscoll's have the distribution heft and marketing prowess to deluge consumer markets with fresh, organically - grown fruits and vegetables grown year - round in greenhouses and selling at affordable prices.

The fresh herbs and cream sauce pair well with a steamed vegetable, like broccoli, topped with butter.

Pick items for your menu that you can prepare in advance (like this Macaroni Salad) and pair it with items that require almost no prep at all like chopped fresh vegetables and fruit, hummus, cheese, nuts, etc..

I like to serve this with some fresh vegetables, chips or pita.

Helmed by Israeli star chef Eyal Shani, the Paris outpost of the super-successful Tel Aviv - based chain goes beyond the gourmet stuffed pita conceit to serve fresh, vegetable - forward dishes, like Shani's beloved — and trendsetting — whole roasted cauliflower drizzled with nutty tahini.

Toppings are optional, but a mixture of fresh raw vegetables like carrot, cucumber and avocado makes a beautiful pairing with the savoury shiitake, chives and eggs.

For the vegetables, pick your favourites but I liked that the fresh tomatoes, with their juices, deglazed the pan nicely.

In a little bit of a panic about not wasting food, I created this soup brimming over with vegetables like red bell pepper, fresh chili pepper, pattypan squash, grape tomatoes and Swiss Chard.

Chicory combines beautifully with citrus, pears, apples, and fresh, sweet root vegetables like turnips and carrots.

Sweet Tomatoes and Souplantation work closely with growers like Church Brothers Farms to ensure guests are only getting the freshest, high - quality vegetables available.

Throughout the remainder of the afternoon, the buffet will showcase a selection of salads, fresh fruit and vegetables, cheeses, soups, and main dishes like Pineapple Ginger - Glazed Ham, Herb and Horseradish - Crusted Prime Rib with Bordelaise sauce, and Penne Pasta with chicken and Andouille sausage; along with seasonal side dishes and a dessert display.

Red Mango serves fresh, cold - squeezed juices made with raw, never heated whole fruits and vegetables, sandwiches and salads under 500 calories, fresh fruit smoothies, and uniquely delicious all - natural frozen yogurt fortified with live and active probiotic cultures like GanedenBC30 ® (Bacillus coagulans GBI - 30, 6086).

Customers can choose from a selection of signature dishes, or create their own by choosing their base (grain bowl, salad or burrito) and add - ons like organic tofu, grilled chicken or grilled steak, fresh vegetables, and globally inspired condiments, sauces and dressings with Indian, Asian and Mexican flavors.

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

Yet the illustrations show that in 1922, there were already people giving their children too many sweets, sodas, etc., and that a lower - meat diet with plenty of fresh vegetables, fruits, whole grains, and real fats like butter and whole dairy was encouraged as being best.

What I particularly like with the French menus is that the first course (served separately from the main meal) is usually some type of fresh fruit, vegetable or salad.

A lot of kids like to dip their lunch and you can encourage them into eating crackers, vegetables, and fruits by providing them with a fresh yogurt dip, which is a lot healthier than ketchups or other sauces.

We can not always afford to buy fresh organic vegetables ourselves and that is why I like adding HiPP Organic baby food into Alex's diet, all their meals are made with the finest organic ingredients.