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Total Recipes: 17
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IN A MEDIUM SAUCEPAN WITH A LID, HEAT 1 TEASPOON OLIVE OIL OVER MEDIUM HEAT. ADD QUINOA AND COOK, STIRRING . . .
TO PREP THE KALE, SEPARATE THE LEAFY GREEN PART FROM THE FIBROUS RIB THAT RUNS DOWN THE CENTER OF THE LEAF. THEN, . . .
HALF AN HOUR BEFORE COOKING, REMOVE CHICKEN BREASTS FROM THE REFRIGERATOR AND SEASON THEM WITH KOSHER SALT AND . . .
TRIM AN INCH OFF THE ROOT END OF THE ASPARAGUS TO GET RID OF THE WOODY PART. USING A VEGETABLE PEELER STARTING . . .
CUT BANANA INTO 1 INCH CHUNKS ADD ALL INGREDIENTS TO A HIGH SPEED BLENDER AND PUREE UNTIL SMOOTH (ABOUT 1 MINUTE)
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