One packet makes 2
+ cups of sauce.
Not exact matches
• 1 can chick peas (no salt added) • 1/2
cup Yellowbird Serrano
Sauce • 1/4
cup tahini • pinch
of salt • juice from one small lemon • 2 tablespoons olive oil
+ extra for garnish • chopped cilantro for garnish • chopped green serrano for garnish
1
cup of cannellini beans (soaked, cooked
+ drain, or organic, low sodium canned) 1
cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful
of cilantro, roughly chopped 1/4 teaspoon
of garlic powder a pinch or two
of cayenne 1/2 teaspoon
of chili powder 2 teaspoons
of tamari (or low sodium soy
sauce, if you prefer) 1/4 teaspoon
of salt fresh ground pepper 1/2 teaspoon
of baking powder 2 eggs, lightly beaten
The Mop: 2 tbsp
of butter 1 onion chopped 1/2
cup of water 1 tbsp
+ 1 tbsp
of Dijon mustard 1/2
cup of apple cider vinegar 2 tbsp
of Worcestershire
sauce 1 tsp cayenne pepper (optional) 2
cups of beef Stock 1
cup of canned tomatoes Salt Pepper 2 tbsp
of honey
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt
+ pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2
cups of cooked quinoa - 1
cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard
sauce - 1/4
cup cup of yellow mustard - 1/4
cup of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3
cup snap peas, sliced on a bias Handful
of micro greens Handful
of cilantro and mint leaves — 1
cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini
sauce — 6 min eggs
+ dukkah spice mix
We followed the rest
of the recipe but then made a standard cheese
sauce (roux
+ milk
+ 1
cup give or take
of monterey jack) and poured that on top before the final sprinkle
of seasoning & thyme.
Remove the whole pot from the heat and slowly pour in half
of the pineapple
sauce + 2
cups water.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon
+ 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy
sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice
of 1 lime pinch
of salt and pepper 1 teaspoon
of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful
of cilantro, chopped 1 small handful
of mint, chopped 1 avocado cut into 1 ″ cubes 3/4
cup edamame beans 1/2
cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3 Tablespoons
of butter, melted
+ more for pan 2 Tablespoons
of honey 1/2
Cup of apple cider 3/4
Cup of whole milk for butter 1 Stick / 1/2
Cup of unsalted butter 3 Tablespoon
of pure maple syrup 1 Teaspoon
of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons
of butter 1/2
Cup of brown sugar 1 Teaspoon
of cinnamon In a small
sauce pot heat stick
of butter on medium heat until melted and browned.
1 to 2 tablespoons sesame oil
+ more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1
cup sugar snap peas, cut once in half crosswise 1
cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch
of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2
cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4
cup mushroom broth 3 tablespoons soy
sauce 2 tablespoons hoisin
sauce 2 tablespoons Chinese oyster
sauce Green onions, diced for garnish
12 ounces silken tofu 4 ounces vegan cream cheese Optional (but recommended): 2 teaspoons vegan fish
sauce, sold as vegetarian fish
sauce at Asian markets 1 teaspoon soy
sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice
of one medium lemon Optional: 1 to 2 drops hot
sauce 1 can hearts
of palm, drained, and coarsely chopped 1 bunch or about six to seven green onions, thinly sliced Optional: 1/4
cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2
cups + 1
cup thin long onion slices4 green chilies cut into rounds1» piece ginger
+ 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a green capsicum, cubed1 tablespoon soya
sauce + 1 tablespoon tomato
sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a
cup of oil (or as required to deep fry) to medium high.
Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2
cups + 1
cup thin long onion slices4 green chilies cut into rounds1» piece ginger
+ 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a green capsicum, cubed1 tablespoon soya
sauce + 1 tablespoon tomato
sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a
cup of oil (or as required to deep fry) to medium high.
I see you don't have the quinoa pizza bites recipe, here it is: Makes 12 1
cup cooked quinoa 1/2
cup shredded non dairy cheese
+ 2 TBS 1 Egg (can use 1 TBS flax seed and 3 TBS water in a blender to make a vegan egg 1 tsp salt and 1
of pepper 3 TBS marinara
sauce 1/2 tsp garlic powder 3 tsp Italian seasoning 1 tsp red pepper flakes Marinara for dipping
for the chicken: 3 boneless, skinless chicken breasts (about 1
+ 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece
of fresh ginger, grated a bunch
of snow peas, sliced or cut in half about 1/3
cup cashews, lightly toasted salt to taste for the
sauce: 1 tbsp soy
sauce 2 tsp hoisin
sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
Heat 2 tbs
of olive oil in a deep stove pot, and add the
sauce + 1
cup of the chicken broth.
2
cups shiitake mushrooms, stems removed
+ small chop 1 tablespoon coconut oil 1/4 teaspoon sea salt few pinches
of black pepper 1 teaspoon freshly grated ginger 1 scallion, thinly sliced 1
cup shredded carrot 1/3
cup master stir fry
sauce (recipe follows) sesame seeds
Pie Filling 4 medium carrots, peeled & roughly chopped 4 stalks
of celery, ends trimmed & roughly chopped 1
cup of mushrooms, roughly chopped 3/4
cup of peas 1
cup of Beyond Beef Crumbles (or protein
of choice) 1 large handful
of fresh parsley, chopped (or 1 tsp dried) 1 tsp
of coconut aminos (or soy
sauce if you can tolerate soy) 1/4 tsp each
of dried oregano, garlic, onion & thyme 1
cup of vegetable broth
+ 2 tbsp
of brown rice flour
crab
+ shrimp balls 1 clove garlic half onion salt, pepper, sugar — to taste 1/2 lb cleaned / deveined shrimp 1/2 lb crab meat splash fish
sauce 1 — 2 tsp
of annatto oil (to make: 1/3
cup of neutral oil warmed gently with 1 TBL
of annatto seeds) 1 - 2 tsp crab paste in soy bean oil
My daughter also has an egg allergy so I substituted 1/2
cup of apple
sauce + 2 tsp
of baking powder for the 2 eggs and it came out perfect.
1 large onion (about 2
cups), diced 1 1/4
cups pumpkin seeds 3/4
cups of buckwheat flour 1/2
cup of brown rice flour 1/2
cup of almond flour 1/3
cup of manchego cheese (optional) 1 teaspoon
of baking powder 1/2 teaspoon
of baking soda 1 teaspoon
of mustard powder 1/4 teaspoon
of salt 1 1/2
cups of full - fat canned coconut milk 1/4
cup of grapeseed oil or another vegetable oil (plus a little more for greasing
+ for cooking the onion) 2 tablespoons
of dijon mustard (plus more for serving
+ smearing) 2 tablespoons
of worcestershire
sauce 2
cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4
cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
3/4
cup steamed broccoli 1/2
cup cherry tomatoes 1
cup + of spaghetti squash 4 meatless meatballs by Trader Joe 3 Tbsp
of organic marinara
sauce
3/4
cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4
cup + 2 tablespoons
of maple syrup 3/4
cup of unsweetened apple
sauce 2 teaspoons
of vanilla extract 1/2
cup (1 bar)
of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2
cup of unsweetened cocoa powder 3 tablespoons
of coconut flour 3/4 teaspoon
of baking soda 1/2 teaspoon
of sea salt 3 tablespoons
of nuts or seeds (I used a mixture
of almonds, and added some coconut flakes) METHOD
Split the paste into half
+ leave the other 1/2 in the blender
+ add an 8oz can
of tomato
sauce or tomato
sauce of your choice, the other 1/2 raw cashews
+ 1 / 4th
cup of almondmilk until
sauce forms, this will be the mac n cheese
sauce.
Cookie Ingredients: 2
cups light spelt flour 1/2
cup whole spelt flour (or all light spelt) 1 tsp baking soda 2 tsp baking powder 2 tsp pumpkin pie spice (or just a rough mix
of ground cinnamon, nutmeg, ginger
+ cloves) 1/2 tsp fine sea salt 1 1/2
cups evaporated cane sugar 1/2
cup non-hydrogenated vegetable shortening OR 1/2
cup MINUS 2 tbsp unscented coconut oil, room temperature 1/4
cup unsweetened apple
sauce 1 tsp ground flaxseed 1
cup pumpkin purée (not pie filling) 2 tsp vanilla extract
filling ingredients: 1 tbsp olive oil 1 cooking onion, diced 2 cloves
of garlic, minced 1 sprig
of rosemary, leaves minced 4 sprigs
of thyme, leaves removed
+ divided pinch
of chili flakes (optional) 2 tsp balsamic vinegar 5
cups - worth
of small diced, hardy vegetables (I used a mix
of butternut squash, carrots and beets) 1/3
cup black or french lentils, rinsed 2 1/2
cups vegetable stock 1 tsp tamari soy
sauce salt
+ pepper 2 tsp arrowroot powder 1 tbsp cold filtered water
lime peanut
sauce ingredients: 1/2 inch fresh ginger, peeled
+ rough chopped 2 cloves
of garlic, peeled
+ rough chopped 1 - 2 tsp sriracha (or other hot
sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled
+ chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy
sauce little scoop
of extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4 tsp toasted sesame oil 1/2
cup grapeseed oil
White bean
sauce ingredients • 1
cup cooked white beans • 1/4
cup + 2 tablespoons freshly squeezed orange juice • 1 tablespoon balsamic vinegar • 1 1/2 tablespoons tamari • 2 tablespoons olive oil • sea salt — to taste • freshly ground black pepper — to taste • zest
of 1 orange
1/3
cup + 2 tbsp hot
sauce (I used 1/3
cup Cholula hot
sauce and 2 tbsp chipotle purée — use whatever kind
of hot
sauce (s) you prefer)
drain, return to pot,
+ toss with about 1/2
cup (or more, depending on your preference)
of the creamy cajun
sauce from the crock - pot.
Crust 4 dates
+ 2 tbsp
of the caramel
sauce 1/4
cup of pecans 1/4
cup of almonds Put all
of the ingredients in a food processor and process until the mixture sticks together.
I made my own glaze by gently heating 1
cup almond milk
+ 2 Tbsp cornstarch
+ 3 Tbsp cocoa powder
+ 2 Tbsp maple syrup
+ sprinkling
of stevia in a
sauce span, stirring constantly until thick.
Ingredients: 1
cup chickpea or garbanzo flour (Bob's Red Mill makes a great one) 1
cup water 3 TBSP
of olive oil
+ 1 1 TBSP
of olive oil 1/2 tsp salt 2 cloves minced garlic 1 tsp dried oregano Toppings
of choice (tomato
sauce, pesto
sauce, fruits, vegetables, cheese, nitrate free meats, etc) Instructions: Whisk together all ingredients save... Read More»
3/4
cup steamed broccoli 1/2
cup cherry tomatoes 1
cup + of spaghetti squash 4 meatless meatballs by Trader Joe 3 Tbsp
of organic marinara
sauce
3/4
cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4
cup + 2 tablespoons
of maple syrup 3/4
cup of unsweetened apple
sauce 2 teaspoons
of vanilla extract 1/2
cup (1 bar)
of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2
cup of unsweetened cocoa powder 3 tablespoons
of coconut flour 3/4 teaspoon
of baking soda 1/2 teaspoon
of sea salt 3 tablespoons
of nuts or seeds (I used a mixture
of almonds, and added some coconut flakes) METHOD
Typical Day # 1 Breakfast (540 cals): 1
cup oatmeal, 1/2
cup milk, 3 tablespoons
of honey Lunch (325): 1
cup salad (15 cals), Chicken (130 cal) and four packets
of salad dressing (220 cals) Played 2 1/2 hours
of tennis Lunch (200 cals): Honey Roasted Granola Bar - 200 cals Lunch (126 cals): Baked Chicken (126 cals) Lunch / Dinner (390 cals): Multigrain Sub Roll (190 cals)
+ Marinara
Sauce (200 cals) Dinner (60 cals): 2
cups of Broccolli — 60 calories
• 1
cup of soy
sauce • 1/2
cup vodka • 3 packets sugar substitutes • 1/4
cup extra virgin olive oil • 6 large cloves
of garlic, smashed • 4 tablespoons Asian sesame oil • 3 tablespoons ground cumin • 1 teaspoon dried hot red - pepper flakes (or to taste) • 6 chicken wings (2 lb total) • 6 chicken breasts cut in half with skin and bones (4 lb total) • 6 chicken thigh drumsticks • 1/2 lime, juice
+ grated zest
1 1/2
cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo
sauce, chopped, plus 1 additional teaspoon
of adobo
sauce 1 tablespoon
+ 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans
of black beans, drained and rinsed 1
cup vegetable broth or water 1 bunch chopped fresh cilantro leaves