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recipe_x_detail.id | recipe.id | recipe.ts | recipe.title | recipe.image_url | recipe.description | recipe.make_it | detail.id | detail.ts | detail.key | detail.value |
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91 | 34 | 2017-11-08 03:15:10 | How to Make "Bacon," Lettuce, Avocado, and Tomato Pitas | sites/default/files/styles/smallest_16_9/public/1502916359/bacon-lettuce-avocado-tomato-pitas-power-plants.jpg?itok=BiFwUomR | Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. |
26 | 2017-11-08 03:12:18 | Yield | 4 | |
92 | 35 | 2017-11-08 03:15:14 | How to Make Rice Vinaigrette | sites/default/files/styles/smallest_16_9/public/styles/main/public/rice-vinaigrette-video.jpg?itok=H46l52BZ | Dressings get a bad rap—and usually for good reason. Creamy condiments like caesar and ranch can add loads of extra calories to even the healthiest salads. Ask for it ‘heavily dressed’ and your midday meal could pack a good fraction of your daily value of | Step 1 Make Quick Pickles: Combine 1/3 cup water, 1/3 cup unseasoned rice vinegar, 2 Tbsp. honey, and 1 tsp. kosher salt in a small saucepan. Bring to a simmer over medium-high heat; stir until honey and salt are dissolved. Pour honey mixture over 1 cup thinly sliced cucumbers in a medium bowl, and let stand until cucumbers have softened, about 10 minutes. Cover and chill in pickling liquid until ready to use. Yield: 1 cup Step 2 In a small bowl, whisk together 1/4 cup pickling liquid from Quick Pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover and keep at room temperature until ready to use. |
92 | 2017-11-08 03:15:14 | Yield | About 1/3 cup |
95 | 36 | 2017-11-08 03:15:15 | Shrimp-Tomato-Avocado Salad Is Packed With Protein and Healthy Fats | sites/default/files/styles/smallest_16_9/public/1502736044/shrimp-tomato-avocado-salad-extra-tomato-recipes.jpg?itok=4UHR7Sme | Step 1 Heat avocado oil in a large skillet over medium heat. Add shrimp ; sprinkle with salt and pepper. Sauté for 2 minutes. Add garlic and cook, tossing, until shrimp are opaque and light pink and no gray tone remains, 1 to 3 minutes. Transfer shrimp mixture to a medium bowl. Step 2 Whisk lemon zest, lemon juice, mustard, and honey in a large bowl. Add olive oil in a slow, steady stream, whisking constantly. Whisk in ½ teaspoon salt and ¼ teaspoon pepper. Fold tomatoes, cucumber, and herbs into dressing, then fold in avocado and shrimp. Step 3 Divide lettuce among 4 plates. Spoon shrimp mixture evenly over lettuce. Sprinkle with pepper. |
26 | 2017-11-08 03:12:18 | Yield | 4 | |
93 | 36 | 2017-11-08 03:15:15 | Shrimp-Tomato-Avocado Salad Is Packed With Protein and Healthy Fats | sites/default/files/styles/smallest_16_9/public/1502736044/shrimp-tomato-avocado-salad-extra-tomato-recipes.jpg?itok=4UHR7Sme | Step 1 Heat avocado oil in a large skillet over medium heat. Add shrimp ; sprinkle with salt and pepper. Sauté for 2 minutes. Add garlic and cook, tossing, until shrimp are opaque and light pink and no gray tone remains, 1 to 3 minutes. Transfer shrimp mixture to a medium bowl. Step 2 Whisk lemon zest, lemon juice, mustard, and honey in a large bowl. Add olive oil in a slow, steady stream, whisking constantly. Whisk in ½ teaspoon salt and ¼ teaspoon pepper. Fold tomatoes, cucumber, and herbs into dressing, then fold in avocado and shrimp. Step 3 Divide lettuce among 4 plates. Spoon shrimp mixture evenly over lettuce. Sprinkle with pepper. |
37 | 2017-11-08 03:12:43 | Active Time | 30 Mins | |
94 | 36 | 2017-11-08 03:15:15 | Shrimp-Tomato-Avocado Salad Is Packed With Protein and Healthy Fats | sites/default/files/styles/smallest_16_9/public/1502736044/shrimp-tomato-avocado-salad-extra-tomato-recipes.jpg?itok=4UHR7Sme | Step 1 Heat avocado oil in a large skillet over medium heat. Add shrimp ; sprinkle with salt and pepper. Sauté for 2 minutes. Add garlic and cook, tossing, until shrimp are opaque and light pink and no gray tone remains, 1 to 3 minutes. Transfer shrimp mixture to a medium bowl. Step 2 Whisk lemon zest, lemon juice, mustard, and honey in a large bowl. Add olive oil in a slow, steady stream, whisking constantly. Whisk in ½ teaspoon salt and ¼ teaspoon pepper. Fold tomatoes, cucumber, and herbs into dressing, then fold in avocado and shrimp. Step 3 Divide lettuce among 4 plates. Spoon shrimp mixture evenly over lettuce. Sprinkle with pepper. |
84 | 2017-11-08 03:15:06 | Total Time | 30 Mins | |
96 | 37 | 2017-11-08 03:15:16 | Tomato-Cheddar Cornbread Is the Perfect Healthy Comfort Food | sites/default/files/styles/smallest_16_9/public/1502736044/tomato-cheddar-cornbread-extra-tomato-recipes.jpg?itok=3ANaIG6Q | Step 1 Preheat oven to 375ºF. Butter an 11-by-7-inch glass baking dish. Step 2 Whisk cornmeal, flour, baking powder, baking soda, 1¼ teaspoons salt, ¼ teaspoon pepper, and cayenne, if desired, in a large bowl. In a separate bowl, whisk eggs, buttermilk, and honey until combined. Pour buttermilk mixture into cornmeal mixture and stir until nearly combined. Fold in ¾ cup cheese. Spread batter in baking dish. Step 3 Melt 2 tablespoons butter in a large skillet over medium heat. Add tomato slices, sprinkle with remaining ¼ teaspoon each salt and pepper, and cook, undisturbed, until tomatoes begin to soften, 1 to 2 minutes. Carefully turn tomatoes with tongs and cook 1 minute more. Transfer to baking dish, arranging on top of batter. Pour any juices from skillet over tomatoes. Sprinkle with 2 tablespoons cheese, if desired. Step 4 Bake until cornbread is golden and a toothpick inserted in center comes out clean, about 30 minutes. Let cool in baking dish on a wire rack for at least 10 minutes before serving. |
7 | 2017-11-08 03:11:28 | Active Time | 15 Mins | |
98 | 37 | 2017-11-08 03:15:16 | Tomato-Cheddar Cornbread Is the Perfect Healthy Comfort Food | sites/default/files/styles/smallest_16_9/public/1502736044/tomato-cheddar-cornbread-extra-tomato-recipes.jpg?itok=3ANaIG6Q | Step 1 Preheat oven to 375ºF. Butter an 11-by-7-inch glass baking dish. Step 2 Whisk cornmeal, flour, baking powder, baking soda, 1¼ teaspoons salt, ¼ teaspoon pepper, and cayenne, if desired, in a large bowl. In a separate bowl, whisk eggs, buttermilk, and honey until combined. Pour buttermilk mixture into cornmeal mixture and stir until nearly combined. Fold in ¾ cup cheese. Spread batter in baking dish. Step 3 Melt 2 tablespoons butter in a large skillet over medium heat. Add tomato slices, sprinkle with remaining ¼ teaspoon each salt and pepper, and cook, undisturbed, until tomatoes begin to soften, 1 to 2 minutes. Carefully turn tomatoes with tongs and cook 1 minute more. Transfer to baking dish, arranging on top of batter. Pour any juices from skillet over tomatoes. Sprinkle with 2 tablespoons cheese, if desired. Step 4 Bake until cornbread is golden and a toothpick inserted in center comes out clean, about 30 minutes. Let cool in baking dish on a wire rack for at least 10 minutes before serving. |
48 | 2017-11-08 03:12:52 | Yield | 10 | |
97 | 37 | 2017-11-08 03:15:16 | Tomato-Cheddar Cornbread Is the Perfect Healthy Comfort Food | sites/default/files/styles/smallest_16_9/public/1502736044/tomato-cheddar-cornbread-extra-tomato-recipes.jpg?itok=3ANaIG6Q | Step 1 Preheat oven to 375ºF. Butter an 11-by-7-inch glass baking dish. Step 2 Whisk cornmeal, flour, baking powder, baking soda, 1¼ teaspoons salt, ¼ teaspoon pepper, and cayenne, if desired, in a large bowl. In a separate bowl, whisk eggs, buttermilk, and honey until combined. Pour buttermilk mixture into cornmeal mixture and stir until nearly combined. Fold in ¾ cup cheese. Spread batter in baking dish. Step 3 Melt 2 tablespoons butter in a large skillet over medium heat. Add tomato slices, sprinkle with remaining ¼ teaspoon each salt and pepper, and cook, undisturbed, until tomatoes begin to soften, 1 to 2 minutes. Carefully turn tomatoes with tongs and cook 1 minute more. Transfer to baking dish, arranging on top of batter. Pour any juices from skillet over tomatoes. Sprinkle with 2 tablespoons cheese, if desired. Step 4 Bake until cornbread is golden and a toothpick inserted in center comes out clean, about 30 minutes. Let cool in baking dish on a wire rack for at least 10 minutes before serving. |
78 | 2017-11-08 03:14:08 | Total Time | 45 Mins | |
100 | 38 | 2017-11-08 03:15:18 | How to Make Zoodles With Tomatoes and Spinach-Caper Pesto | sites/default/files/styles/smallest_16_9/public/1502736044/zoodles-tomatoes-spinach-caper-pesto-extra-tomato-recipes.jpg?itok=vQ5uAoAx | Keep tomatoes on the counter, not in the fridge, for the best flavor and texture. | Step 1 Make pesto: Place 1 tablespoon of the oil and garlic in a small skillet over low heat. When mixture begins to sizzle, let cook for 30 seconds, then transfer to a food processor. Add remaining 3 tablespoons oil, spinach, parsley, capers, hempseed, lemon zest, lemon juice, salt, and pepper; blend. (Makes 3/4 cup.) Step 2 Make zoodles: With a spiralizer or julienne peeler, slice zucchini into noodles. Warm 1 tablespoon of the oil in a large skillet. Add zucchini and sprinkle with 1/2 teaspoon salt; sauté until tender, about 1 minute. Transfer to a large bowl. Add a few tablespoons pesto; gently toss. (Cover and refrigerate leftover pesto for another use.) Step 3 Warm remaining 1 tablespoon oil in same skillet over medium heat. Add tomatoes; season with salt and pepper. Cook, shaking pan often, until tomatoes soften and begin to burst, 5 to 10 minutes. Add 3 to 4 tablespoons water partway through to incorporate browned bits from bottom of pan. Step 4 Top zoodles with tomatoes and Parmesan, if desired. |
16 | 2017-11-08 03:12:01 | Total | |
99 | 38 | 2017-11-08 03:15:18 | How to Make Zoodles With Tomatoes and Spinach-Caper Pesto | sites/default/files/styles/smallest_16_9/public/1502736044/zoodles-tomatoes-spinach-caper-pesto-extra-tomato-recipes.jpg?itok=vQ5uAoAx | Keep tomatoes on the counter, not in the fridge, for the best flavor and texture. | Step 1 Make pesto: Place 1 tablespoon of the oil and garlic in a small skillet over low heat. When mixture begins to sizzle, let cook for 30 seconds, then transfer to a food processor. Add remaining 3 tablespoons oil, spinach, parsley, capers, hempseed, lemon zest, lemon juice, salt, and pepper; blend. (Makes 3/4 cup.) Step 2 Make zoodles: With a spiralizer or julienne peeler, slice zucchini into noodles. Warm 1 tablespoon of the oil in a large skillet. Add zucchini and sprinkle with 1/2 teaspoon salt; sauté until tender, about 1 minute. Transfer to a large bowl. Add a few tablespoons pesto; gently toss. (Cover and refrigerate leftover pesto for another use.) Step 3 Warm remaining 1 tablespoon oil in same skillet over medium heat. Add tomatoes; season with salt and pepper. Cook, shaking pan often, until tomatoes soften and begin to burst, 5 to 10 minutes. Add 3 to 4 tablespoons water partway through to incorporate browned bits from bottom of pan. Step 4 Top zoodles with tomatoes and Parmesan, if desired. |
18 | 2017-11-08 03:12:05 | Active Time | 40 Mins |
101 | 38 | 2017-11-08 03:15:18 | How to Make Zoodles With Tomatoes and Spinach-Caper Pesto | sites/default/files/styles/smallest_16_9/public/1502736044/zoodles-tomatoes-spinach-caper-pesto-extra-tomato-recipes.jpg?itok=vQ5uAoAx | Keep tomatoes on the counter, not in the fridge, for the best flavor and texture. | Step 1 Make pesto: Place 1 tablespoon of the oil and garlic in a small skillet over low heat. When mixture begins to sizzle, let cook for 30 seconds, then transfer to a food processor. Add remaining 3 tablespoons oil, spinach, parsley, capers, hempseed, lemon zest, lemon juice, salt, and pepper; blend. (Makes 3/4 cup.) Step 2 Make zoodles: With a spiralizer or julienne peeler, slice zucchini into noodles. Warm 1 tablespoon of the oil in a large skillet. Add zucchini and sprinkle with 1/2 teaspoon salt; sauté until tender, about 1 minute. Transfer to a large bowl. Add a few tablespoons pesto; gently toss. (Cover and refrigerate leftover pesto for another use.) Step 3 Warm remaining 1 tablespoon oil in same skillet over medium heat. Add tomatoes; season with salt and pepper. Cook, shaking pan often, until tomatoes soften and begin to burst, 5 to 10 minutes. Add 3 to 4 tablespoons water partway through to incorporate browned bits from bottom of pan. Step 4 Top zoodles with tomatoes and Parmesan, if desired. |
26 | 2017-11-08 03:12:18 | Yield | 4 |
102 | 39 | 2017-11-08 03:15:20 | This Sourdough Steak Sandwich Is a Hearty Weekday Lunch | sites/default/files/styles/smallest_16_9/public/1499280692/sourdough-steak-sandwich-lunch-challenge_0.jpg?itok=6xhc_Grl | Spread mayonnaise on bread and top with romaine, onion, eggplant, and steak. | 102 | 2017-11-08 03:15:20 | Yield | 1 | |
103 | 40 | 2017-11-08 03:15:27 | This Steak and Toasted Farro Bowl Is a Great Source of Protein | sites/default/files/styles/smallest_16_9/public/1499280692/steak-farro-bowl-lunch-challenge_0.jpg?itok=eOoDsFfC | Step 1 For the toasted farro: Cook farro per package directions (you will need 1/2 cup cooked). Let cool. Heat 2 tsp. grapeseed oil in a large nonstick skillet over high heat. Spread farro in an even layer. Cook, stirring once, until toasted, 5 minutes. Step 2 For the red wine vinaigrette: Whisk 2 Tbsp. red wine vinegar, 1 tsp each fresh lemon juice and Dijon mustard, and 1/4 tsp. each kosher salt and black pepper. Whisk in 1/4 cup extra-virgin olive oil in a steady stream. Cover: keep at room temperature. Step 3 Arrange romaine, farro, steak, zucchini, peppers, onion, and feta in a bowl. Drizzle with vinaigrette. |
102 | 2017-11-08 03:15:20 | Yield | 1 | |
104 | 41 | 2017-11-08 03:15:32 | How to Make a Salmon Asian Wrap | sites/default/files/styles/smallest_16_9/public/1499280692/asian-wrap-lunch-challenge_1.jpg?itok=KiCEaPrK | Step 1 For the mushrooms: Sauté 8 oz. trimmed, chopped oyster mushrooms with 1/2 tsp. grated fresh garlic and 1/2 tsp. minced fresh ginger in 1 Tbsp. grapeseed oil until tender. Toss with 1 tsp. toasted sesame oil. Step 2 For the rice vinaigrette: Whisk together 1/4 cup pickling liquid from quick pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover; keep at room temperature. Step 3 Stir mayonnaise and sriracha together in a small bowl until smooth. Place wrap on a work surface and spread with sriracha mixture. Layer with spinach, mushrooms, salmon, and pickles; roll up jelly roll– style. |
102 | 2017-11-08 03:15:20 | Yield | 1 | |
105 | 42 | 2017-11-08 03:15:33 | This Spinach-Salmon Salad Is Packed With Healthy Fats | sites/default/files/styles/smallest_16_9/public/1499280692/salmon-spinach-lunch-challenge_0.jpg?itok=MTBGiBjL | Step 1 For the rice vinaigrette: Whisk together 1/4 cup pickling liquid from quick pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover; keep at room temperature. Step 2 For the asparagus: Sauté 8 oz. asparagus in 2 tsp. grapeseed oil until tender. Chop; toss with 1/2 tsp. toasted sesame oil. Step 3 For the mushrooms: Sauté 8 oz. trimmed, chopped oyster mushrooms with 1/2 tsp. grated fresh garlic and 1/2 tsp. minced fresh ginger in 1 Tbsp. grapeseed oil until tender. Toss with 1 tsp. toasted sesame oil. Step 4 Combine spinach, salmon, asparagus, mushrooms, and carrot in a bowl; drizzle with vinaigrette. Sprinkle with salt and sesame seeds, if desired. |
102 | 2017-11-08 03:15:20 | Yield | 1 | |
106 | 43 | 2017-11-08 03:15:37 | This Salmon Grain Bowl Is Packed With Flavor | sites/default/files/styles/smallest_16_9/public/1499280692/salmon-grain-bowl-lunch-challenge_0.jpg?itok=c7JIqjSc | Step 1 For the quick pickles: Combine 1/3 cup each water and unseasoned rice vinegar, 2 Tbsp. honey, and 1 tsp. kosher salt in a pan. Bring to a simmer; stir until honey and salt dissolve. Pour over 1 cup thinly sliced cucumbers; let stand 10 minutes. Cover and chill until ready to use. Step 2 For the rice vinaigrette: Whisk together 1/4 cup pickling liquid from quick pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover; keep at room temperature. Step 3 For the asparagus: Sauté 8 oz. asparagus in 2 tsp. grapeseed oil until tender. Chop; toss with 1/2 tsp. toasted sesame oil. Step 4 For the mushrooms: Sauté 8 oz. trimmed, chopped oyster mushrooms with 1/2 tsp. grated fresh garlic and 1/2 tsp. minced fresh ginger in 1 Tbsp. grapeseed oil until tender. Toss with 1 tsp. toasted sesame oil. Step 5 Sprinkle rice with salt and arrange with salmon, asparagus, mushrooms, carrot, and pickles in a bowl. Drizzle with vinaigrette and sprinkle with crumbled seaweed, if desired. |
102 | 2017-11-08 03:15:20 | Yield | 1 | |
107 | 44 | 2017-11-08 03:15:40 | Upgrade Your Lunch With This Superfood Grain Bowl | sites/default/files/styles/smallest_16_9/public/1499280692/super-food-grain-bowl-lunch-challenge_0.jpg?itok=9VXwTqnu | Step 1 To make the buttermilk-herb dressing, whisk together 6 Tbsp. buttermilk, 1/4 cup olive oil mayonnaise, 2 Tbsp. fresh lemon juice, 1 1/2 Tbsp. snipped fresh chives, 1 Tbsp. fresh flat-leaf parsley, 1/2 tsp. honey, and 1/4 tsp. each kosher salt and freshly ground black pepper in a bowl. Cover and refrigerate until ready to use. Makes 3/4 cup. Step 2 Arrange quinoa, green beans, corn, tomatoes, avocado, and egg in a bowl. Sprinkle with salt and pepper. Drizzle with dressing. |
102 | 2017-11-08 03:15:20 | Yield | 1 | |
108 | 45 | 2017-11-08 03:15:40 | Load Up on Veggies and Protein With This Grilled Steak Salad | sites/default/files/styles/smallest_16_9/public/1499280692/steak-vegetable-salad-lunch-challenge_0.jpg?itok=ARfnPyUw | Step 1 For the toasted farro: Cook farro per package directions (you will need 1/2 cup cooked). Let cool. Heat 2 tsp. grapeseed oil in a large nonstick skillet over high heat. Spread farro in an even layer. Cook, stirring once, until toasted, 5 minutes. Step 2 For the red wine vinaigrette: Whisk 2 Tbsp. red wine vinegar, 1 tsp each fresh lemon juice and Dijon mustard, and 1/4 tsp. each kosher salt and black pepper. Whisk in 1/4 cup extra-virgin olive oil in a steady stream. Cover: keep at room temperature. Step 3 Toss together romaine, cucumber, and peppers in a bowl. Top with steak, zucchini, and eggplant. Drizzle with vinaigrette; sprinkle with farro. |
102 | 2017-11-08 03:15:20 | Yield | 1 | |
109 | 46 | 2017-11-08 03:15:43 | This Grown-Up Egg Salad Sandwich Is the Easiest Lunch Ever | sites/default/files/styles/smallest_16_9/public/1499280692/grown-up-egg-salad-lunch-challenge_0.jpg?itok=2O7jVPsZ | Step 1 To make the buttermilk-herb dressing, whisk together 6 Tbsp. buttermilk, 1/4 cup olive oil mayonnaise, 2 Tbsp. fresh lemon juice, 1 1/2 Tbsp. snipped fresh chives, 1 Tbsp. fresh flat-leaf parsley, 1/2 tsp. honey, and 1/4 tsp. each kosher salt and freshly ground black pepper in a bowl. Cover and refrigerate until ready to use. Makes 3/4 cup. Step 2 Combine eggs, dressing, mayonnaise, salt, and pepper in a bowl; mash with a fork. Fold in celery, fennel, and chives. Divide arugula between bread slices and top each with egg salad. |
102 | 2017-11-08 03:15:20 | Yield | 1 | |
110 | 47 | 2017-11-08 03:15:47 | How to Make a Modern Cobb Salad | sites/default/files/styles/smallest_16_9/public/1499280692/modern-cobb-salad-lunch-challenge_0.jpg?itok=XXBuz4p2 | Step 1 To make the buttermilk-herb dressing, whisk together 6 Tbsp. buttermilk, 1/4 cup olive oil mayonnaise, 2 Tbsp. fresh lemon juice, 1 1/2 Tbsp. snipped fresh chives, 1 Tbsp. fresh flat-leaf parsley, 1/2 tsp. honey, and 1/4 tsp. each kosher salt and freshly ground black pepper in a bowl. Cover and refrigerate until ready to use. Makes 3/4 cup. Step 2 Toss together arugula, green beans, corn, dressing, celery, and tomatoes. Top with sunflower seeds and egg halves. |
102 | 2017-11-08 03:15:20 | Yield | 1 | |
111 | 48 | 2017-11-08 03:15:52 | Mediterranean Salsa Is Going to Be Your New Favorite Salsa Recipe | sites/default/files/styles/smallest_16_9/public/1495834283/july-salsa-recipes-tomato.jpg?itok=KMauW2Z4 | Step 1 Place oil, shallots, and garlic in a small skillet. Cook over medium-low heat, without stirring, until mixture sizzles. After it sizzles for 30 seconds, scrape into a medium bowl and let cool. Step 2 Fold in bell pepper, tomatoes, parsley, and vinegar; season with salt and pepper. Cover and refrigerate for at least 1 hour. | 111 | 2017-11-08 03:15:52 | Yield | About 2 1/2 cups | |
114 | 49 | 2017-11-08 03:15:59 | How to Make a Super-Green Smoothie Bowl | sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-kiwi-basil.jpg?itok=UbCLQT3h | Banana and hempseed give this bowl a luscious, creamy texture. | Step 1 Freeze banana slices for at least 30 minutes or up to 1 day. Step 2 Place banana, spinach, pineapple, coconut water, kiwis, hempseed, salt, and, if desired, ginger and honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately. |
14 | 2017-11-08 03:11:57 | Yield | 2 |
112 | 49 | 2017-11-08 03:15:59 | How to Make a Super-Green Smoothie Bowl | sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-kiwi-basil.jpg?itok=UbCLQT3h | Banana and hempseed give this bowl a luscious, creamy texture. | Step 1 Freeze banana slices for at least 30 minutes or up to 1 day. Step 2 Place banana, spinach, pineapple, coconut water, kiwis, hempseed, salt, and, if desired, ginger and honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately. |
112 | 2017-11-08 03:15:59 | Active | 5 minutes |
113 | 49 | 2017-11-08 03:15:59 | How to Make a Super-Green Smoothie Bowl | sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-kiwi-basil.jpg?itok=UbCLQT3h | Banana and hempseed give this bowl a luscious, creamy texture. | Step 1 Freeze banana slices for at least 30 minutes or up to 1 day. Step 2 Place banana, spinach, pineapple, coconut water, kiwis, hempseed, salt, and, if desired, ginger and honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately. |
113 | 2017-11-08 03:15:59 | Total | 35 minutes |
117 | 50 | 2017-11-08 03:16:02 | This Chocolate-Strawberry Smoothie Bowl Has a Secret Ingredient | sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-banana-strawberry.jpg?itok=gmCmVMhz | Frozen cauliflower is practically tasteless and adds tons of fiber and vitamins C and K. | Step 1 Freeze banana slices for at least 30 minutes or up to 1 day. Step 2 Place banana, cauliflower, strawberries, coconut milk, coconut water, cacao powder, almond butter, salt, and, if desired, honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately. |
14 | 2017-11-08 03:11:57 | Yield | 2 |
115 | 50 | 2017-11-08 03:16:02 | This Chocolate-Strawberry Smoothie Bowl Has a Secret Ingredient | sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-banana-strawberry.jpg?itok=gmCmVMhz | Frozen cauliflower is practically tasteless and adds tons of fiber and vitamins C and K. | Step 1 Freeze banana slices for at least 30 minutes or up to 1 day. Step 2 Place banana, cauliflower, strawberries, coconut milk, coconut water, cacao powder, almond butter, salt, and, if desired, honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately. |
112 | 2017-11-08 03:15:59 | Active | 5 minutes |
116 | 50 | 2017-11-08 03:16:02 | This Chocolate-Strawberry Smoothie Bowl Has a Secret Ingredient | sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-banana-strawberry.jpg?itok=gmCmVMhz | Frozen cauliflower is practically tasteless and adds tons of fiber and vitamins C and K. | Step 1 Freeze banana slices for at least 30 minutes or up to 1 day. Step 2 Place banana, cauliflower, strawberries, coconut milk, coconut water, cacao powder, almond butter, salt, and, if desired, honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately. |
113 | 2017-11-08 03:15:59 | Total | 35 minutes |
118 | 51 | 2017-11-08 03:16:04 | How to Make Pineapple-Mint Salsa | sites/default/files/styles/smallest_16_9/public/1495834283/july-salsa-recipes-pineapple.jpg?itok=oD3Wv7lX | Combine pineapple, onion, jalapeño, mint, and lime juice in a nonreactive bowl. Season lightly with salt and stir well. Cover and refrigerate for at least 30 minutes or up to several hours to allow flavors to develop. | 111 | 2017-11-08 03:15:52 | Yield | About 2 1/2 cups | |
121 | 52 | 2017-11-08 03:16:09 | This Peach-Raspberry Smoothie Bowl Recipe Can Be Ready in Just 5 Minutes | sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-raspberry-cucumber.jpg?itok=fnH4qyQr | Organic frozen peaches and raspberries will give you the best flavor and color. | Place raspberries, peach slices, yogurt, zucchini, flaxseed, honey, vanilla, and salt in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately. | 14 | 2017-11-08 03:11:57 | Yield | 2 |
119 | 52 | 2017-11-08 03:16:09 | This Peach-Raspberry Smoothie Bowl Recipe Can Be Ready in Just 5 Minutes | sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-raspberry-cucumber.jpg?itok=fnH4qyQr | Organic frozen peaches and raspberries will give you the best flavor and color. | Place raspberries, peach slices, yogurt, zucchini, flaxseed, honey, vanilla, and salt in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately. | 112 | 2017-11-08 03:15:59 | Active | 5 minutes |
recipe_x_detail.id | recipe.id | recipe.ts | recipe.title | recipe.image_url | recipe.description | recipe.make_it | detail.id | detail.ts | detail.key | detail.value |