#red onion nutrition

[morethansalad]

Pickle Panzanella Salad (Vegan)

[smarvelousaudrey]

Vegan Beetroot Pizza with Chickpeas - Vegan Recipe

Vegan Beetroot Pizza with Chickpeas. This vegan beetroot pizza with chickpeas is a tasty and nutritious take on a classic comfort food. The beetroot's sweet and earthy flavor complements the nutty flavor of the chickpeas perfectly, and the tomato sauce adds a savory element to the dish. This pizza will satisfy any pizza fan with its crispy crust and gooey toppings.

[whatsinyourhandbag]

Vegan Beetroot Pizza with Chickpeas - Vegan Recipe

Vegan Beetroot Pizza with Chickpeas. This vegan beetroot pizza with chickpeas is a tasty and nutritious take on a classic comfort food. The beetroot's sweet and earthy flavor complements the nutty flavor of the chickpeas perfectly, and the tomato sauce adds a savory element to the dish. This pizza will satisfy any pizza fan with its crispy crust and gooey toppings.

[stairwaytoparis]

Recipe for Vegan Beetroot Pizza with Chickpeas

Made with Nutritional Yeast, Red Onion, Chickpeas, Cloves Garlic, Salt, Beet, Tomato Sauce, Pie Crust, Black Pepper, Olive Oil, Dried Oregano. This vegan beetroot pizza with chickpeas is a tasty and nutritious take on a classic comfort food. The beetroot's sweet and earthy flavor complements the nutty flavor of the chickpeas perfectly, and the tomato sauce adds a savory element to the dish. This pizza will satisfy any pizza fan with its crispy crust and gooey toppings.

[kirstenrivera]

Vegan Beetroot Pizza with Chickpeas - Vegan Recipe

Vegan Beetroot Pizza with Chickpeas. This vegan beetroot pizza with chickpeas is a tasty and nutritious take on a classic comfort food. The beetroot's sweet and earthy flavor complements the nutty flavor of the chickpeas perfectly, and the tomato sauce adds a savory element to the dish. This pizza will satisfy any pizza fan with its crispy crust and gooey toppings.

[renewgoo]

Secret Ingredient Alert Benefits & Bold Flavor Juicing Red Onion Think You Can't Juice this?

In this video, we're juicing a red onion to harness its incredible health benefits. Watch as we demonstrate an easy and effective method to extract the juice from this nutrient-rich vegetable. Known for its anti-inflammatory properties, red onions are a great addition to your diet, and juicing them is an excellent way to maximize their benefits. Join us as we show you how to juice a red onion and incorporate it into your daily routine for better health and wellness!

Juicing, red onion, vegetable juice, healthy drinks, anti-inflammatory, natural remedies, health benefits, food and drink, nutrition, healthy lifestyle, healthy living, DIY juice, home remedies

[kcrossvine-art]

hi friends! This recipe/review was delayed at first from- well it was a different recipe originally, technically bat tempura should be the next item but id like my first tasting experience of bat to be made by someone else who knows what bat should taste like. The recipe after bat tempura is living armor and id intended to use geoduck to mimic the scale. Living armor is interesting with dunmeshi as they used the suit of armor in 3 different ways; grilling, steaming, and souping.

Affording geoduck, a PNW delicacy, is a stretch for one dish, let alone 3. With my write-ups id like to offer a chance that readers will actually be able to make what we talk about. So I opted to use regular clams instead. I feel myself above the fire so we're still sticking with one dish, the dish that doesnt require a grill or a helmet-esque plating arrangement.

Today in our delicious dungeon, we're going to be making Living Armor Soup!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into Living Armor Soup?” YOU MIGHT ASKThe ingredients used in the show didnt give much to work on, quoting "medicinal herb" and "special sauce".

1 lbs Mussels

Shallots

Garlic

Bay leaf

Curry powder

Chicken stock

Cream

Eggs

Its important to use cream as your dairy, the higher fat content gives you leeway with boiling and acidity to avoid curdling. Any cream should do. Still bring it to temp gently but rest assured in the moo moos protection. 

AND, “what does Living Armor Soup taste like?” YOU MIGHT ASK

A smoother, buttery-er cream of chicken soup

The mussel meat itself feels like a simplified version of chicken hearts- structurally and in taste

Its not bad. You could hard sell it to a picky eater 

Green onions would bring crispier top-notes much needed

And maybe building a roux base for the soup would fill out the low end?

I dont know what drinks would pair well with this. My heart wants to say red wine but im not a grape fan and cant get more specific than that

I think the hassle of procuring seafood is why when i ask my friends their opinions, the responses are middling to negative. You cant build a palate for it if you dont eat it enough. If i'd had fish stock i wouldve used that rather than chicken, while it doesnt turn the soup disgusting or make itself known much at all, awareness of its presence draws unfavorable comparisons to food I'd rather be eating. And eating for cheaper too (...besides the chicken hearts).

. Some mussels out of a bunch will inevitably be DOA, you wont be eating exactly a pound of them. This and waterweight are the nature of seafood. . Lay easy on the salt until the end before serving . If you have enough mussel stock left after straining, you might not need additional stock

-----------------------------------------------------------------------------------------------------------

From deciding to cook to sitting and eating, the process took about an hour and a half. Not bad but not great, considering this dinner left me feeling full for all of about an hour after.

And the mussels were mostly usable/alive too! I discarded maybe 3 of the whole pound! Sure seafood can be light eating- youd think the dairy and vegetables would hulk it up more. The science of what makes food filling isnt entirely understood, as is most nutrition and gastro science, so i dont know what to blame. Stunning that 1lbs of mussels was not enough to keep a 110lbs person full for an hour.

If i were to make this again, i would serve it with fresh dinner rolls (or another carb). Breads and seafood are joined at the hip in my mind. You want more delicate tastes from your fish? I got just the thing. An entire family of food with varying flavors and textures that just so happen to all work pretty well with the third thing people eat often with seafood; butter.

I give this recipe a solid 4/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) It needs workshopping beyond being recognizable to the show.

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 lbs mussels, cleaned and de-bearded

Butter

3 shallots, finely diced

3 garlic cloves, crushed

2 bay leaf

Curry powder to taste

120g chicken stock

100g heavy cream

2 eggs

Method:

Wash your mussels. Remove any beards and barnacles. Discard any mussels with open shells.

Finely dice your shallots and garlic.

In a saucepan, brown your shallots and garlic in some butter over medium-low heat. Once softened add your stock, bay leaves, and curry powder to the saucepan. Increase the heat to medium.

Add your cleaned mussles to the saucepan, the liquid should cover them but if not add more stock. Bring to a boil, and then cover and reduce to a simmer.

Keep simmering until most/all of the mussel shells open. Discard any that still havent after about 6 minutes of simmering. Set aside the remaining mussels.

Pass the liquid in your saucepan through a strainer and return the liquid into the saucepan.

In a seperate bowl, combine the eggs and cream together. Carefully stir the egg/cream mixture into the saucepan until incorporated.

Remove the meat from the mussels, either discard or save some shells for garnishing.

Place the mussel meat on the bottom of serving bowls and pour the hot broth overtop, add your garnish (if any) and enjoy!

[beautyandlifestyleblog86]

Grilled Mackerel With Lemon-Dill Yogurt Sauce

Ingredients:

* 2 mackerel fillets

* 1 tablespoon olive oil

* Salt and pepper to taste

* 1/2 cup Greek yogurt

* 1 clove garlic, minced

* 1 tablespoon lemon zest

* 1 tablespoon chopped dill

* Salt and pepper to taste

* 1/4 red onion, thinly sliced

* 1/2 cucumber, thinly sliced

* Handful of mixed greens

* 1 tablespoon olive oil

* 1/2 lemon, juiced

* Salt and pepper to taste

Instructions:

* Drizzle mackerel fillets with olive oil, salt, and pepper.

* Grill or pan-sear until cooked through.

* Combine Greek yogurt, minced garlic, lemon zest, and chopped dill in a bowl.

* Season with salt and pepper to taste.

* Thinly slice red onion and cucumber.

* In a large bowl, combine mixed greens, red onion, and cucumber.

* Drizzle with olive oil and lemon juice.

* Season with salt and pepper.

* Place a bed of salad on a plate.

* Top with a grilled mackerel fillet.

* Dollop with lemon-dill yogurt sauce.

Nutritional Benefits:

* Mackerel: Provides a rich source of omega-3 fatty acids, protein, and essential vitamins and minerals.

* Yogurt: Offers protein, calcium, and probiotics for gut health.

* Lemon: Contains vitamin C, an antioxidant.

* Dill: Provides antioxidants and anti-inflammatory properties.

* Vegetables: Offer vitamins, minerals, and fiber.

This dish is a flavorful and nutritious way to enjoy the benefits of mackerel. The combination of grilled fish, creamy yogurt sauce, and fresh vegetables creates a well-balanced meal.

[morethansalad]

Herby Roasted Farmers Market Pasta Salad with Mint, Basil, and Pistachios (Vegan)

[asunsetgrace16]

Cutoffs and Tan Lines ⎥ BC55

Pairing: Brandt Clarke x fem!reader

Summary: It is a good thing that Canadians find California warm enough for shorts and swimsuits for the majority of the year because Brandt likes nothing better than to come home to find you in a bikini top and cutoff shorts.

Warnings: none. Just a flirty, hopelessly in love Brandt Clarke

Notes: Headcanon: "thanks the L.A. weather for getting to see you in bikini tops and shorts for most of the year"

masterlist⎥ navigation

Word Count: 1k

70 degrees and sunny in the middle of March. A far cry from growing up in Northern Ontario. Y/N and Ines Kopitar, who has taken Y/N under her wing as Brandt gets more and more games with the Kings, are lounging by the pool at Ines’ house. 

“God, I can’t believe it is this nice out. I keep expecting a blizzard any time. I can definitely get used to this.” Y/N says, eyes shaded by sunglasses.

“Yeah, I’d imagine Northern Ontario is much colder this time of year.” Ines replies, a smile gracing her face. 

“But I am not one to complain.” They clink their glasses of margarita, share a laugh, and the conversation flows on. Before long, however, Y/N gets a text from Brandt, saying that they are on their way back from practice.

“The boys are on their way back.” She announces. Ines checks her watch.

“It is that time. You two will stay for supper?” She asks. They gather their towels and books, making their way inside.

“Of course. What were you planning?”

“I was thinking fish tacos, something light. The boys can snack on something before if they need.”

“I can make a dip, if you like. They can bend the nutrition plan rules a little.” Y/N offers, pushing her sunglasses up on her head as they step inside.

“That would be great, actually. I’ve got the recipe down pat, so I can get it going fast. We should be ready to eat an hour after the boys get back.” Ines directs Y/N to the fridge, and they start gathering all the ingredients and supplies to make dinner. Y/N pulls out a saucepan and tosses thinly sliced onions in with butter to caramelize. Ines pulls mangoes, red onion, jalapenos, cilantro, lime juice, and red pepper to make a salsa. While the onions cook down, Y/N blends an avocado, some jalapeno, and lime to make a sauce, before mixing together the base for the dip. The fish is battered and frying when the Anze calls out their arrival.

“In, we’re home. It smells fantastic in here.” He and Brandt stop short in the doorway. They wear identical looks on their faces, as both Y/N and Ines simply pulled on a pair of cutoff denim shorts after the afternoon in the sun, leaving their bikini tops on. He swings around to the stove and captures Ines for a kiss, “What creation are you making tonight?”

“Fish tacos and Y/N is making a dip.” Ines answers, flipping a piece of fish.

Brandt goes over to Y/N, mimicking Anze. He kisses her neck. With warm hands on her hips he says in his ever playful manner, “You look even better than the food does, baby. Is that french onion dip?”

Y/N laughs, her head is back resting on his shoulder and teases, “Yes it is. Not even five minutes and you are already thinking about food?”

“Hey, you can’t blame a guy, no one makes it better than you do.” Brandt swipes some of the dip, “Besides,” he whispers in Y/N’s ear, “It would be rude to leave early, as much as I want to.”

A shiver runs down her spine at the silent promise. She swats him with the towel draped over her shoulder and sets him and Anze to making the mango salsa for the tacos. Somewhere, Brandt procures a speaker and starts a random playlist playing. A playful energy fills the kitchen, and a towel war breaks out. The group eats standing around the kitchen island, the conversation never ceasing. As the saying goes, many hands make light work as the dishes are washed and put away, leftovers tucked safely in the fridge for tomorrow’s lunch. 

Anze lights a fire outside when the sun begins its descent. They move outside with hoodies on and quilts bundled in their arms. Almost as an afterthought, Anze sprints back inside and grabs marshmallows, chocolate, and graham crackers to make s’mores. Both Y/N and Ines crack a  yawn. The night is dark and a chill is settling in before Brandt and Y/N notice the time. 

“I guess it’s time to head out.” Brandt says, “Nice that we have an off-day tomorrow.”

“Yeah, it’s later than I thought. Thank you for dinner, as always. And the company. It was wonderful.” Y/N follows up, folding her borrowed blanket as she stands. Stretching, she yawns once again. 

“Oh any time. We like you guys. You restore some youthful energy.” Anze jokes.

“You’re not that old yet. You can still skate circles around half the league.” Brandt comments as they make their way inside. Goodbyes are said and Brandt’s hockey bag is loaded into the back of their vehicle. The late hour makes the drive home faster than usual. Y/N dozes off not long after buckling up. The moonlight streaming through the window throws shadows over her face, silvery highlights make her look so peaceful. It makes Brandt’s breath catch in his throat. He is so in love it hurts.

“C’mon sweetheart, we’re home.” Brandt murmurs, reaching over Y/N to unbuckle her seatbelt. She climbs out of the car and leans into him. The walk to their apartment is short.

“I think I could fall asleep standing up at this point,” She mumbles, face tucked into his shoulder as the door to their apartment is unlocked.

“Me too. I vote we get ready for bed as fast as we can, and then we can just fall into bed.”

Sounds like a plan.” They move quickly through their nighttime routines. Brushing teeth, washing faces, grabbing pajamas. He flicks off the big light and turns on the bedside lamps. Y/N tosses her hoodie out the open bathroom door and changes into more comfortable shorts. Denim is cute, but not all that comfortable to sleep in and certainly not her choice of sleepwear.

“Babe, can you come untie me? There’s a knot now and I can’t quite get it undone.” Y/N calls. He comes back into the bathroom and gets the knot out of her bikini top.

“You’ve got some tan lines, baby.” He kisses her shoulder.

“Hmmm. You can appreciate them tomorrow.”

[rachellaurengray]

Try this simple three-day vegan meal plan:

Day 1:

- Breakfast: Avocado toast on whole grain bread topped with sliced tomatoes and a sprinkle of nutritional yeast.

- Lunch: Quinoa salad with mixed greens, cherry tomatoes, cucumber, bell peppers, chickpeas, and a lemon-tahini dressing.

- Dinner: Lentil curry with coconut milk served over brown rice, accompanied by steamed broccoli on the side.

Day 2:

- Breakfast: Overnight oats made with rolled oats, almond milk, chia seeds, and topped with sliced bananas, berries, and a drizzle of maple syrup.

- Lunch: Hummus and veggie wraps with whole grain tortillas filled with hummus, shredded carrots, spinach, cucumber, and roasted red peppers.

- Dinner: Vegan chili made with black beans, kidney beans, diced tomatoes, onions, garlic, bell peppers, and spices, served with a side of cornbread.

Day 3:

- Breakfast: Smoothie bowl blended with frozen mixed berries, banana, spinach, almond milk, and topped with granola, sliced almonds, and a dollop of almond butter.

- Lunch: Buddha bowl with a base of cooked quinoa, topped with roasted sweet potatoes, grilled tofu, sautéed kale, and a drizzle of tahini sauce.

- Dinner: Spaghetti aglio e olio made with whole wheat pasta, sautéed garlic, cherry tomatoes, spinach, and crushed red pepper flakes, garnished with fresh parsley.

Feel free to adjust the portion sizes and ingredients according to your preferences and dietary needs. You can also reference my 50 vegan snacks list as needed! Enjoy your meals!

[thefalloutwiki]

Pictured: A Gecko in a Can. This was a promotional item given away during the launch party for Fallout 2. Nutritional info printed on the can says there are 3.5 servings per can at 2 oz each. It can be served hot or cold, and for breakfast, lunch or dinner.

The ingredients listed on the can are: Water, Reconstituted, chopped, diced, minced, cooked Eublepharis Macularius (Gecko), including but not limited to; Gecko flanks, briskets, kidneys, hearts, livers, and brains; MSG, Propylene glycol, Sugar, Sodium benzoate, Potassium benzoate, Methyl4-hydroxybenzoate, Salt, Thiabendazole, Onion, Potassium nitrate, tert-Butylhydroquinone, Garlic, Tri-ammonium citrate, Sulfuric acid, Talc, FD&C Red no. 8, Potassium Bromate, artificial essences and flavorings.

You can read a transcript of the text on the can and see more pictures of it here: https://fallout.wiki/wiki/Fallout_2_marketing/Gecko_in_a_Can

[eatclean-bewhole]

Minestrone Soup 🍅🧄🥕🧅

INGREDIENTS:

1 Tbsp extra-virgin olive oil

1 Tbsp plant butter

1 medium onion, chopped

2 sticks celery, chopped

3 medium carrots, peeled & sliced

3 cloves garlic, minced

1 (28 oz) can organic crushed tomatoes

4 cups bone broth or veggie broth

1 small zucchini, chopped

1 cup fresh green beans, chopped

1 (14 oz) can red kidney beans

1 (14 oz) can white kidney beans (cannellini beans)

1/2 tsp Italian seasoning

3/4 cup uncooked whole grain elbow macaroni

Himalayan salt & pepper to taste

(Optional) fresh basil

DIRECTIONS:

1. Add oil, butter, onion, celery, carrots, and garlic to large soup pot. Sautee for 7-10 min.

2. Stir in the broth, crushed tomatoes, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase heat to high, and bring to a boil.

3. Once the soup is boiling, reduce the heat so it’s simmering and cover the pot with the lid slightly open. Cook for 10 minutes.

4. Stir in the pasta. Continue simmering the soup (lid off) for another 15-20 minutes until pasta and veggies are tender. Stir occasionally to prevent pasta from sticking to bottom.

5. Before serving, season with salt and pepper. Stir in basil.

#healthyrecipe #healthyfood #soup #healthylifestyle #healthy #healthyeating #healthyrecipes #food #foodie #recipe #healthybreakfast #healthyliving #vegan #nutrition #instafood #foodblogger #health #foodphotography #weightloss #plantbased #easyrecipe #healthycooking #healthyfoodideas #healthymeals #easyrecipes #healthydinner #recipes #dairyfree #yummy #cleaneating

[ediet-the-right-way]

Going to share my visit with my dietitian below for those who need it ✨

Nutritionist (Word for word what she gave me, I follow a bit lower standards)

Macros:✨

Stevia or monk fruit sweetener

90-100g protein

< 220 g carbs

Fats < 47g

Calculator.net to help figure out macros (BEST ONE)

Granola

Dr pragers veggie burgers (Or make home made veggie burgers )

Violife cheese

WELLNESS PLAN AS OF July 2nd, 2024

Supplements: seed probiotic once daily on empty stomach

Thorne vitamin brand (for D, B12)

I take a few other vitamins in addition to this (see my vitamin post)

Nutrition

Beverages: NO ADDED SUGARS: no juices, no syrups, no sugary creamers, no soda/diet soda, no artificial sugars/sweeteners

3 meals & 2-3 snacks per day; spaced out every 2-3 hours

Breakfast Options (within hour of waking):

1. Protein shake: 1 scoop protein powder (Truvani, Ancient Nutrition) with 1 cup unsweetened almond milk + 1/2 cup berries

2. Non-Dairy yogurt (cocojune, cocoyo, harmless harvest) 5 oz container or
1/2 cup with ½ cup berries + 1/4 cup nuts OR 1/4 cup purely elizabeth granola

3. 2 slices Ezekiel bread + 1 tbsp nut butter + 1/2 cup berries

4. 1 cup cereal ezekiel cereal or catalina crunch + almond milk + 1/2 cup
berries

5. quinoa (1/2 cup cooked) + sautéed spinach, onions, mushrooms + sliced avocado

Lunch/Dinner:

IF HAVING TOFU OR DR PRAGER VEGGIE BURGER OR PROTEIN SHAKE:

protein: 4-6 oz of Tofu or 2 Dr Prager's veggie burger, 1/2 plate of NON-STARCHY veggies/salad (search online if not sure), 1/2 cup cooked carbohydrates (Banza chickpea pasta/rice, Right rice, red/green lentil pasta, lentils, beans, chickpeas, quinoa; LIMIT: potatoes, sweet potatoes, white/brown rice, squash, corn, edamame), one serving of fat per meal (see list below)

1/2 plate of NON-STARCHY veggies/salad (search online if not sure), 1 cup cooked COMPLEX ONLY carbohydrates (Banza chickpea pasta/rice, Right rice, red/green lentil pasta, lentils, beans, chickpeas, quinoa, farro) one serving of fat per meal (see list below)

Fats: CHOOSE ONE SERVING PER MEAL (**healthy fats starred)

* **Olive oil: 1 tbsp (spray doesn't count as fat)

* **Avocado oil: 1 tbsp (spray doesn't count as fat)

* **Avocado (1/4) - half of half

* **Nuts (1/4 cup)

* Mayo: 1 tbsp

* Creamy dressing: 1 tbsp

* Regular or Vegan Cheese: 1 slice (or 2-3 tbsp shredded cheese) -> vio-life brand

* Butter: 1 tbsp

Snacks (100-150 calories):

* 1/4 cup nuts, raw

* 1 cup low sugar fruit → berries, pear, kiwi, cantaloupe/melon

* 1 tbsp Hummus with veggies or handful Simple Mills crackers

* Protein bar - 88 acres, RX bar, Lara → eat 1/2 bar

* Roasted chickpeas (⅓ cup)

* Simple mills bar

* Non-dairy Yogurt, no added sugar (5 oz container or 1/2 cup) -> cocojune, coconut cult

* Lilys chocolate 2 squares or handful of chocolate chips + 1/2 cup berries

* So Delicious - coconut ice cream bar (no added sugar)

Hope this helps those who need.

Count your macros!!!

See you later ✨

[plantbasedjewels]

I made my own pasta sauce out of tomatoes, red onions, one avocado, lemon juice, a little bit of pepper, and some nutritional yeast. It’s not pretty, but it’s really delicious and isn’t full of sugar like the pasta sauce you buy at the store.