Sentences with phrase «1 1/2 c powdered»

Not exact matches

2 egg whites 1 C powder sugar 1/2 tsp cream of tartar 1 tsp vanilla Brown, green, and orange gel food colorin1/2 tsp cream of tartar 1 tsp vanilla Brown, green, and orange gel food coloring

I have to share this with you too I've been making something similar to this all summer with 1 C milk, 1 TBSP cocoa powder, 1 TBSP raw honey, 1/2 tsp vanilla, and a large handful of ice1/2 tsp vanilla, and a large handful of ice.

Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconu1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconu1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconu1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconu1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconu1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconu1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut

1 c. chestnut flour * 1 c. sorghum flour * 1/2 c arrowroot powder * 3 1/2 t. baking soda * 4 T. cane juice crystals * 1/2 t. sea salt * 1 t. Vanilla Crystals * 5 T. unsalted butter, cold 2 large eggs 2/3 c heavy cream 2/3 c dried blueberries 1/2 c arrowroot powder * 3 1/2 t. baking soda * 4 T. cane juice crystals * 1/2 t. sea salt * 1 t. Vanilla Crystals * 5 T. unsalted butter, cold 2 large eggs 2/3 c heavy cream 2/3 c dried blueberries 1/2 t. baking soda * 4 T. cane juice crystals * 1/2 t. sea salt * 1 t. Vanilla Crystals * 5 T. unsalted butter, cold 2 large eggs 2/3 c heavy cream 2/3 c dried blueberries 1/2 t. sea salt * 1 t. Vanilla Crystals * 5 T. unsalted butter, cold 2 large eggs 2/3 c heavy cream 2/3 c dried blueberries *

1 c boiling water 1 c dried pumpkin powder 1/2 c butter 1 c cane juice crystals 1 egg 1 t Spicery Shoppe vanilla flavoring 2 c whole wheat pastry flour 1/2 t sea salt 1 t baking powder 1 t baking soda 1 t ground cinnamon 2 c chopped dried peaches or apricot1/2 c butter 1 c cane juice crystals 1 egg 1 t Spicery Shoppe vanilla flavoring 2 c whole wheat pastry flour 1/2 t sea salt 1 t baking powder 1 t baking soda 1 t ground cinnamon 2 c chopped dried peaches or apricot1/2 t sea salt 1 t baking powder 1 t baking soda 1 t ground cinnamon 2 c chopped dried peaches or apricots

3 ripe bananas 1/3 c canola or grape seed oil 1/3 c buttermilk 2 eggs 1 tsp vanilla 1 T ground flax seed 3/4 c brown sugar 1 c all purpose flour 1 c white whole wheat flour or standard whole wheat flour 1 tsp baking soda 1/2 tsp baking powder pinch of salt 1 c chopped walnuts - pecans would be fine to1/2 tsp baking powder pinch of salt 1 c chopped walnuts - pecans would be fine too

1/2 c reduced - fat sour cream 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp garlic powder ⅛ tsp black pepper 4 ears corn, husked 1/4 c chopped cilantro 1 tsp chili powde1/2 c reduced - fat sour cream 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp garlic powder ⅛ tsp black pepper 4 ears corn, husked 1/4 c chopped cilantro 1 tsp chili powde1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp garlic powder ⅛ tsp black pepper 4 ears corn, husked 1/4 c chopped cilantro 1 tsp chili powde1/2 tsp salt 1/4 tsp garlic powder ⅛ tsp black pepper 4 ears corn, husked 1/4 c chopped cilantro 1 tsp chili powder

2 1/4 Bob Red Mill Brown Rice Flour 1/4 C Bobs Red Mill Flax Meal 1/2 C Trader Joe's Cocoa Powder 2 Tsp Baking Powder 1/2 Tsp Baking Soda 1 C Libby's Pumpkin 1 C Unrefined Coconut Sugar 1 The Vegg + 1/4 C So Delicious Protein Plus Vanilla Milk 1 Tbsp Vanilla Extract 2 Tbsp So Delicious Unsweetened Coconut Yogurt 1/4 C So Delicious Protein Plus Vanilla Milk 1/2 C Chocolate Chip1/2 C Trader Joe's Cocoa Powder 2 Tsp Baking Powder 1/2 Tsp Baking Soda 1 C Libby's Pumpkin 1 C Unrefined Coconut Sugar 1 The Vegg + 1/4 C So Delicious Protein Plus Vanilla Milk 1 Tbsp Vanilla Extract 2 Tbsp So Delicious Unsweetened Coconut Yogurt 1/4 C So Delicious Protein Plus Vanilla Milk 1/2 C Chocolate Chip1/2 Tsp Baking Soda 1 C Libby's Pumpkin 1 C Unrefined Coconut Sugar 1 The Vegg + 1/4 C So Delicious Protein Plus Vanilla Milk 1 Tbsp Vanilla Extract 2 Tbsp So Delicious Unsweetened Coconut Yogurt 1/4 C So Delicious Protein Plus Vanilla Milk 1/2 C Chocolate Chip1/2 C Chocolate Chips

2 Tbsp + 1/4 c canola oil, divided 1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can1/2 an 11 - ounce can)

can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves of garlic, peeled and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.

1/4 c water or low - sodium beef broth or chicken broth 1/4 c balsamic vinegar 1 Tbsp chopped garlic 1 Tbsp chopped fresh basil or 1 tsp dried 1 Tbsp chopped fresh thyme or 1 tsp dried 1 tsp mustard powder 1/2 tsp ground black pepper 1 1/4 lbs flank steak, trimmed of all visible fat 8 roma tomatoes, halved crosswis1/2 tsp ground black pepper 1 1/4 lbs flank steak, trimmed of all visible fat 8 roma tomatoes, halved crosswise

2 pounds organic carrots with tops on 1 pound sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp canola oil Extra virgin olive oil Salt and peppe1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp canola oil Extra virgin olive oil Salt and pepper

2 Tbsp olive or canola oil 1 med onion, chopped (about 1 c) 1 tsp curry powder 1/2 tsp ground coriander 1/2 tsp crushed fennel seeds 1 1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flou1/2 tsp ground coriander 1/2 tsp crushed fennel seeds 1 1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flou1/2 tsp crushed fennel seeds 1 1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flou1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flou1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flou1/2 tsp salt 1/4 tsp ground black pepper Flour

1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry powder 2 tbl of freshly grated ginger 1 - 2 tsp of cumin (I added more but I just love it) 3/4 c of water 1 onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp of freshly ground peppe1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry powder 2 tbl of freshly grated ginger 1 - 2 tsp of cumin (I added more but I just love it) 3/4 c of water 1 onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp of freshly ground peppe1/2 tsp of freshly ground pepper

Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuc1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuc1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuc1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuc1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuc1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce

* pancake base — from the healthy gluten free life cookbook + 1 1/2 c sorghum flour + 1/4 c teff flour + 1/2 c potato starch + 1/4 c tapioca starch + 2 tsp baking powder + 1 tsp baking soda + 1 tsp sea salt..1/2 c sorghum flour + 1/4 c teff flour + 1/2 c potato starch + 1/4 c tapioca starch + 2 tsp baking powder + 1 tsp baking soda + 1 tsp sea salt..1/2 c potato starch + 1/4 c tapioca starch + 2 tsp baking powder + 1 tsp baking soda + 1 tsp sea salt...

2 Cups all - purpose flour 5 Tbsp sugar 1 Tbsp baking powder 1/2 tsp salt 6 Tbsp chilled unsalted butter, cut into small pieces 2/3 C half - and - half, plus 1 tbsp1/2 tsp salt 6 Tbsp chilled unsalted butter, cut into small pieces 2/3 C half - and - half, plus 1 tbsp.

1 1/2 c black beans, drained 6 Tbsp fine bread crumbs 3/4 c sweet potato, baked and mashed 3 Tbsp cilantro, chopped 1/3 c white onion, diced 1 tsp garlic powder 1 tsp garlic, chopped 3/4 tsp salt 1 tsp black pepper 2 Tbsp olive oil 1 Tbsp cider vinegar 2 Tbsp lime juice 1/2 jalapeño (optional), diced and deseede1/2 c black beans, drained 6 Tbsp fine bread crumbs 3/4 c sweet potato, baked and mashed 3 Tbsp cilantro, chopped 1/3 c white onion, diced 1 tsp garlic powder 1 tsp garlic, chopped 3/4 tsp salt 1 tsp black pepper 2 Tbsp olive oil 1 Tbsp cider vinegar 2 Tbsp lime juice 1/2 jalapeño (optional), diced and deseede1/2 jalapeño (optional), diced and deseeded

1 1/2 C plain Greek yogurt 1/3 C sour cream 1/2 large cucumber, finely diced 1/2 large carrot, finely grated 1 tsp dry dill 1 tsp garlic powder 1 tsp onion powder 1/2 tsp celery salt 1/2 tsp ground mustard 1/2 tsp table sal1/2 C plain Greek yogurt 1/3 C sour cream 1/2 large cucumber, finely diced 1/2 large carrot, finely grated 1 tsp dry dill 1 tsp garlic powder 1 tsp onion powder 1/2 tsp celery salt 1/2 tsp ground mustard 1/2 tsp table sal1/2 large cucumber, finely diced 1/2 large carrot, finely grated 1 tsp dry dill 1 tsp garlic powder 1 tsp onion powder 1/2 tsp celery salt 1/2 tsp ground mustard 1/2 tsp table sal1/2 large carrot, finely grated 1 tsp dry dill 1 tsp garlic powder 1 tsp onion powder 1/2 tsp celery salt 1/2 tsp ground mustard 1/2 tsp table sal1/2 tsp celery salt 1/2 tsp ground mustard 1/2 tsp table sal1/2 tsp ground mustard 1/2 tsp table sal1/2 tsp table salt

1 1/2 C All Purpose Flour 1/3 C Cocoa Powder (mileage may vary by brand - I use toll house) 1 C sugar 1 tsp baking soda 1/2 tsp sal1/2 C All Purpose Flour 1/3 C Cocoa Powder (mileage may vary by brand - I use toll house) 1 C sugar 1 tsp baking soda 1/2 tsp sal1/2 tsp salt

I heat 1 % milk on the stove to about 175 ˚F, then I transfer it to the container I'm going to store it in and add about 1/2 c nonfat powdered milk to make a thick yogurt1/2 c nonfat powdered milk to make a thick yogurt.

Ingredients: 3/4 C flour / 1/4 t baking powder, 1/4 t soda, 1/2 t salt / 3/4 C brown sugar / 2 C whole, pitted dates / 1 1/2 C apricots, coarsely chopped / 3 C walnut halves / 3 eggs and 1 t vanilla, beaten together until frothy / Parchment or waxed paper - lined small loaf pans / Preset oven to 300º1/2 t salt / 3/4 C brown sugar / 2 C whole, pitted dates / 1 1/2 C apricots, coarsely chopped / 3 C walnut halves / 3 eggs and 1 t vanilla, beaten together until frothy / Parchment or waxed paper - lined small loaf pans / Preset oven to 300º1/2 C apricots, coarsely chopped / 3 C walnut halves / 3 eggs and 1 t vanilla, beaten together until frothy / Parchment or waxed paper - lined small loaf pans / Preset oven to 300º.

Lately I have been living off of bean salad (I made a huge batch and scoop out 1 cup portions into a tupperware each day for lunch) consisting of 1 can garbanzo beans, 1 can dark red kidney beans, about 1/2 c chopped onion, 1/2 cup diced green pepper, 1 roma tomato diced, and a couple generous shakes of garlic powder1/2 c chopped onion, 1/2 cup diced green pepper, 1 roma tomato diced, and a couple generous shakes of garlic powder1/2 cup diced green pepper, 1 roma tomato diced, and a couple generous shakes of garlic powder.

After straining, stir together with 1 — 2 t toasted cumin seeds, 1/2 — 1/3 C chopped fresh cilantro, 1/2 — 1 t curry powder, 1 clove of garlic finely minced, and a spoonful of sour cream if you like1/2 — 1/3 C chopped fresh cilantro, 1/2 — 1 t curry powder, 1 clove of garlic finely minced, and a spoonful of sour cream if you like1/2 — 1 t curry powder, 1 clove of garlic finely minced, and a spoonful of sour cream if you like.

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oi1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

1 Can Trader Joe's White Kidney Beans 1 Can Turkey, not drained 1 1/2 C additional Chicken Broth 1/4 C Flour 1/3 C Salsa Verde 1/2 t Cumin 1/2 t Chili Powder Rinse and drain the beans1/2 C additional Chicken Broth 1/4 C Flour 1/3 C Salsa Verde 1/2 t Cumin 1/2 t Chili Powder Rinse and drain the beans1/2 t Cumin 1/2 t Chili Powder Rinse and drain the beans1/2 t Chili Powder Rinse and drain the beans.

For the cupcakes: 1 1/2 c coconut milk 1/3 c canola oil 3/4 c sugar 1 tsp vanilla extract 1 tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2 tbsp ground flax seed 1/4 c cocoa powder 1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne peppe1/2 c coconut milk 1/3 c canola oil 3/4 c sugar 1 tsp vanilla extract 1 tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2 tbsp ground flax seed 1/4 c cocoa powder 1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne peppe1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne peppe1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne peppe1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne peppe1/2 tsp cayenne pepper

1 bunch Nappa (chinese) cabbage 1 Bunch Green Onions 1/2 C Margarine 1/2 C Sesame Seeds 1/2 C Slivered almonds 2 pk Ramon noodles, oriental 1/2 C Sugar 1/2 C Oil 1/4 C White Vinegar 1 Tablespoon Soy sauce 1/8 teaspoon Garlic Powde1/2 C Margarine 1/2 C Sesame Seeds 1/2 C Slivered almonds 2 pk Ramon noodles, oriental 1/2 C Sugar 1/2 C Oil 1/4 C White Vinegar 1 Tablespoon Soy sauce 1/8 teaspoon Garlic Powde1/2 C Sesame Seeds 1/2 C Slivered almonds 2 pk Ramon noodles, oriental 1/2 C Sugar 1/2 C Oil 1/4 C White Vinegar 1 Tablespoon Soy sauce 1/8 teaspoon Garlic Powde1/2 C Slivered almonds 2 pk Ramon noodles, oriental 1/2 C Sugar 1/2 C Oil 1/4 C White Vinegar 1 Tablespoon Soy sauce 1/8 teaspoon Garlic Powde1/2 C Sugar 1/2 C Oil 1/4 C White Vinegar 1 Tablespoon Soy sauce 1/8 teaspoon Garlic Powde1/2 C Oil 1/4 C White Vinegar 1 Tablespoon Soy sauce 1/8 teaspoon Garlic Powder

1 large spaghetti squash 1 1/2 lbs ground turkey 1 green pepper, chopped 1 small yellow onion, chopped 1 can diced green chilies 1 can black beans 1 12 oz can tomato sauce 1 C salsa (whatever you have on hand — I used black bean and corn salsa) 1 TBSP chili powder 1 tsp chipolte powder 1 tsp cumin 1/2 tsp black pepper 1 C low - fat shredded sharp chedda1/2 lbs ground turkey 1 green pepper, chopped 1 small yellow onion, chopped 1 can diced green chilies 1 can black beans 1 12 oz can tomato sauce 1 C salsa (whatever you have on hand — I used black bean and corn salsa) 1 TBSP chili powder 1 tsp chipolte powder 1 tsp cumin 1/2 tsp black pepper 1 C low - fat shredded sharp chedda1/2 tsp black pepper 1 C low - fat shredded sharp cheddar

1 c whole wheat pastry flour 1 tsp baking powder scant 1/2 tsp fine grain sea salt 1/2 c rolled oats 1/2 c shredded unsweetened coconut 1/3 c chopped walnuts 1/3 c chopped pecans 1 c shredded carrots 1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginge1/2 tsp fine grain sea salt 1/2 c rolled oats 1/2 c shredded unsweetened coconut 1/3 c chopped walnuts 1/3 c chopped pecans 1 c shredded carrots 1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginge1/2 c rolled oats 1/2 c shredded unsweetened coconut 1/3 c chopped walnuts 1/3 c chopped pecans 1 c shredded carrots 1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginge1/2 c shredded unsweetened coconut 1/3 c chopped walnuts 1/3 c chopped pecans 1 c shredded carrots 1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginge1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginge1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginger

1 1/2 frozen banana 1 Tbsp maca powder 1/2 tsp ground cinnamon 1 Tbsp cocoa nibs 1 1/2 c almond milk Handful ice 2 Tbsp almond butte1/2 frozen banana 1 Tbsp maca powder 1/2 tsp ground cinnamon 1 Tbsp cocoa nibs 1 1/2 c almond milk Handful ice 2 Tbsp almond butte1/2 tsp ground cinnamon 1 Tbsp cocoa nibs 1 1/2 c almond milk Handful ice 2 Tbsp almond butte1/2 c almond milk Handful ice 2 Tbsp almond butter

Fall Slow Cooker Pork Chops Serves 4 - 6 2 large sweet potatoes, peeled and thickly sliced into rounds 4 large apples, sliced 1 large onion, sliced 1 - 2 lbs boneless pork chops 1 2 lb bag sauerkraut, drained 1/4 C apple cider vinegar 1/2 tsp cinnamon 1/2 tsp chili powder 1/4 tsp salt 1/4 tsp paprika 1/4 tsp fresh ground peppe1/2 tsp cinnamon 1/2 tsp chili powder 1/4 tsp salt 1/4 tsp paprika 1/4 tsp fresh ground peppe1/2 tsp chili powder 1/4 tsp salt 1/4 tsp paprika 1/4 tsp fresh ground pepper

2 c of quick cooking oats 1/4 c of brown sugar 1 tsp of cinnamon 1/4 tsp of pumpkin pie spice 2 tbl of slivered almonds (any nut would work) 1 tsp of baking powder 1 tsp of vanilla extract 1.5 c of almond milk (vanilla) 1/2 c of pumpkin puree 1 egg, beaten Cooking spra1/2 c of pumpkin puree 1 egg, beaten Cooking spray

4 eggs, at room temperature 1 c of granulated sugar 3/4 c of Chobani plain non fat yogurt 2 ripe bananas 2 c of all purpose flour, unbleached 1 c of whole wheat flour 1.5 tsp of baking powder 1.5 tsp of baking soda 2 tsp of ground cinnamon 1 tsp of salt 1 medium zucchini, shredded 1/2 c of chopped walnuts 1/2 c of chocolate chips (optional1/2 c of chopped walnuts 1/2 c of chocolate chips (optional1/2 c of chocolate chips (optional)

1/2 C unsalted butter, softened 1 C packed brown sugar 2/3 C unsweetened cocoa powder 1 Tbsp instant coffee crystals 1 tsp baking soda 1 tsp cinnamon 2 egg whites 1 1/2 C flou1/2 C unsalted butter, softened 1 C packed brown sugar 2/3 C unsweetened cocoa powder 1 Tbsp instant coffee crystals 1 tsp baking soda 1 tsp cinnamon 2 egg whites 1 1/2 C flou1/2 C flour

Plus I may add about a 1/2 c of crushed tortilla chips.Other adjustments / additions I did was using 2 egg whites instead of the egg substitute, I added about a 1/2 t. chili powder, 1 jalapeno, and some jarred roasted red peppers (both to the bread mix and to the chicken)1/2 c of crushed tortilla chips.Other adjustments / additions I did was using 2 egg whites instead of the egg substitute, I added about a 1/2 t. chili powder, 1 jalapeno, and some jarred roasted red peppers (both to the bread mix and to the chicken)1/2 t. chili powder, 1 jalapeno, and some jarred roasted red peppers (both to the bread mix and to the chicken).

Sunbutter Swirl 1/2 cup sunbutter (or peanut butter) 1/4 cup coconut oil, melted 1 tsp Stevia powder c / o http://mariamindbodyhealth.com/dairy-free-bulletproof-ice-cream1/2 cup sunbutter (or peanut butter) 1/4 cup coconut oil, melted 1 tsp Stevia powder c / o http://mariamindbodyhealth.com/dairy-free-bulletproof-ice-cream/

Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals)

1 cup quick cooking oats (see note) 1 3/4 c milk 1/8 tsp salt 1 1/2 tbsp cocoa powder 2 tbsp sugar or sweetener of choice 1/2 tsp vanilla extract 1 handful mini marshmallows 2 tbsp chocolate syrup 1 graham cracker, crushed warm milk, for servin1/2 tbsp cocoa powder 2 tbsp sugar or sweetener of choice 1/2 tsp vanilla extract 1 handful mini marshmallows 2 tbsp chocolate syrup 1 graham cracker, crushed warm milk, for servin1/2 tsp vanilla extract 1 handful mini marshmallows 2 tbsp chocolate syrup 1 graham cracker, crushed warm milk, for serving

I will certainly be ordering some from his contact 2 tsp of olive oil 1 lb of ground Bison 1 large onion, finely chopped 2 stalks of celery, chopped 1 red pepper, chopped 1 green pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the garnish1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the garnish.

Ingredients: 1 C chopped nuts / 1/2 C shortening (I suggest butter) / 2 C sugar / 1 1/2 C milk / 2 t vanilla / 2 eggs / 3 squares unsweetened chocolate / 2 C flour / 2 t baking powder / pinch of sal1/2 C shortening (I suggest butter) / 2 C sugar / 1 1/2 C milk / 2 t vanilla / 2 eggs / 3 squares unsweetened chocolate / 2 C flour / 2 t baking powder / pinch of sal1/2 C milk / 2 t vanilla / 2 eggs / 3 squares unsweetened chocolate / 2 C flour / 2 t baking powder / pinch of salt

Ingredients: CRUST 1/2 c raw pecans 1/2 c raw almonds 1/2 c coconut flakes 1 c Genuine Health vegan protein powder (vanilla)... Continue Reading 1/2 c raw pecans 1/2 c raw almonds 1/2 c coconut flakes 1 c Genuine Health vegan protein powder (vanilla)... Continue Reading 1/2 c raw almonds 1/2 c coconut flakes 1 c Genuine Health vegan protein powder (vanilla)... Continue Reading 1/2 c coconut flakes 1 c Genuine Health vegan protein powder (vanilla)... Continue Reading →

1 c butter 2 eggs 1 t vanilla extract 16 packets stevia powder 1/2 c raw sugar or honey 2 c coconut flour 1 t salt 1 t baking soda 1 c shredded raw coconut 2 c chocolate chip1/2 c raw sugar or honey 2 c coconut flour 1 t salt 1 t baking soda 1 c shredded raw coconut 2 c chocolate chips

Frosting: 2 8 - oz packages of cream cheese, room temperature 1 c (2 sticks) unsalted butter, room temperature 4 c powdered sugar 1/2 c seedless strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth1/2 c seedless strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth.

By: awhiskandtwowands.com INGREDIENTS 1 c shredded unsweetened coconut 1/2 c coconut oil 1/4 c coconut butter 1/4 c pumpkin seeds 1/2 c raw Brazil nuts 1/2 c raw unsalted cashews 1/2 c raw unsalted almonds 2 TBSP organic matcha powder 1 scoop Vanilla & Greens Essential Blend, or 2 - 3 TBSP vanilla... Continue reading 1/2 c coconut oil 1/4 c coconut butter 1/4 c pumpkin seeds 1/2 c raw Brazil nuts 1/2 c raw unsalted cashews 1/2 c raw unsalted almonds 2 TBSP organic matcha powder 1 scoop Vanilla & Greens Essential Blend, or 2 - 3 TBSP vanilla... Continue reading 1/2 c raw Brazil nuts 1/2 c raw unsalted cashews 1/2 c raw unsalted almonds 2 TBSP organic matcha powder 1 scoop Vanilla & Greens Essential Blend, or 2 - 3 TBSP vanilla... Continue reading 1/2 c raw unsalted cashews 1/2 c raw unsalted almonds 2 TBSP organic matcha powder 1 scoop Vanilla & Greens Essential Blend, or 2 - 3 TBSP vanilla... Continue reading 1/2 c raw unsalted almonds 2 TBSP organic matcha powder 1 scoop Vanilla & Greens Essential Blend, or 2 - 3 TBSP vanilla... Continue reading →

I also added 1 tsp garlic powder, 1 tsp onion powder, and 1/2 c brown sugar1/2 c brown sugar.

Breakfast - 2 eggs, 2 whites, 1/2 c oats with protein powder (peanut butter sometimes) OR 2 eggs, 2 whites, veggies, mozzarella cheese, 1 waffle, banana, walden farms syru1/2 c oats with protein powder (peanut butter sometimes) OR 2 eggs, 2 whites, veggies, mozzarella cheese, 1 waffle, banana, walden farms syrup

Also re the cold flour — as I am adding warm coconut oil, never made sense to have cold chickpea flour as it would just great instantly warm when mixing:) Recipe: INGREDIENTS: 1 1/2 c + 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour) 1/2 tsp sea salt 1 tsp baking soda 1/4 c coconut sugar (sift out most lumps) 1/4 + 1/8 tsp stevia powder 1/4 c + 2 tbsp coconut oil, melted TIP: add remaining liquid ingredients to warmed coconut oil pot 2 tsp vanilla 2 tbsp lemon juice (optional plus rind) to form * thick * dough consistency1/2 c + 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour) 1/2 tsp sea salt 1 tsp baking soda 1/4 c coconut sugar (sift out most lumps) 1/4 + 1/8 tsp stevia powder 1/4 c + 2 tbsp coconut oil, melted TIP: add remaining liquid ingredients to warmed coconut oil pot 2 tsp vanilla 2 tbsp lemon juice (optional plus rind) to form * thick * dough consistency1/2 tsp sea salt 1 tsp baking soda 1/4 c coconut sugar (sift out most lumps) 1/4 + 1/8 tsp stevia powder 1/4 c + 2 tbsp coconut oil, melted TIP: add remaining liquid ingredients to warmed coconut oil pot 2 tsp vanilla 2 tbsp lemon juice (optional plus rind) to form * thick * dough consistency.

1 c all - purpose flour 1 c whole wheat flour 3/4 t baking powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on1/2 coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on1/2 t almond extract 1 1/2 c diced peaches (leave skin on1/2 c diced peaches (leave skin on)

Ingredients 1 cup of cocoa powder 1.5 cups of unrefined sugar (coconut sugar or maple sugar seem to work best) 8 eggs 1/2 c butter (or coconut oil for paleo) 2 tsp vanilla 1/2 tsp sal1/2 c butter (or coconut oil for paleo) 2 tsp vanilla 1/2 tsp sal1/2 tsp salt