Good choices include
1 slice of toast with a teaspoon of natural honey, a banana or a fruit smoothie.
For a balanced meal, have a side of fruit or on a whole grain english muffin, or
1 slice of toast.
Serving size is
1 slice of toast per person.
Not exact matches
At the moment your roasted squash, olive (though without the olives) avocado and rocket salad, (for anyone who wants to try it page
145
of Book
1)(which we have had again tonight) is our favourite, my husband has it with
slices of cooked chicken and I also add
toasted sunflower and pumpkin seeds.
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin
1 (3 - inch) cinnamon stick Salt and freshly ground black pepper
1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained
1 (
14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional)
1/2 preserved lemon, finely chopped
1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to
180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into
10 -
12
slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit
of oil on both sides
of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space,
toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla
toast them in various batches) 8)
Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla
Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with
toasted tortilla chips
Ingredients:
1 t
toasted sesame seeds /
1 T rice vinegar /
1 T mirin /
1 t soy sauce /
1 t sesame oil / 2 green onions, thinly
sliced / several sprigs
of chopped fresh cilantro /
1 large ripe avocado, peeled and chopped into cubes / wedge
of fresh lime
3 eggs
1 c milk 2 T brown sugar
1/2 t vanilla pinch
of salt several
slices of that thick cut texas
toast, or some leftover French bread that you didn't use for garlic bread.
Repeat with another 7 full
slices and
1 halved
slice of cinnamon
toast in the second row.
1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3)
Slice baguette into thin
slices diagonally 4) Spread garlic - parsley butter spread over bread
slices 5) Arrange bread
slices on a baking tray 6)
Toast bread
slices in pre-heated oven at
180 deg cel for five minutes 7) Serve hot out
of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:
3/4 cup
of Greek yogurt (I used plain Chobani)
1/3 cup
of maple syrup or honey
1/4 cup
of sugar 3 room temperature eggs
1 teaspoon
of vanilla extract
1.5 cups
of all - purpose flour (I used King Arthur) 2 teaspoons
of baking powder
1 teaspoon ground cinnamon
1 tablespoon ground flax seed
1/4 teaspoon salt
1/2 cup
of unsweetened applesauce (I used a peach / apple)
1 3/4 cup
of pitted, chopped (roughly) fresh cherries
1/4 cup
of toasted slivered or
sliced almonds.
1/2 cup butter 6 - 8 tablespoons flour 3 — 3
1/2 cups milk
1 egg, lightly beaten 6 tablespoons grated parmesan cheese Salt and pepper to taste 8 -
12 thick
slices of roasted turkey 8 -
12
slices of toast Extra parmesan 8 -
12 strips
of cooked bacon
You can
of course use
1 full teaspoon for each
slice, it would be deliciously rich, but I had a fear it would alienate a lot
of home cooks to suggest 2 sticks
of butter for one French
toast casserole.
The other great thing about
toast is it's essentially just an open faced sandwich (duh) so you're only eating
1 slice of bread instead
of 2 to manage carbs and portions.
SESAME GARLIC SAUCE INGREDIENTS:
1/4 cup gluten - free tamari soy sauce 2
1/2 tablespoons maple syrup / coconut nectar 2
1/2 tablespoons fresh lime juice, plus extra
1 1/2 teaspoons
toasted sesame oil (I used a hot -
toasted one with chilies)
1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly
1 bunch
of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh,
sliced 1/2 inch thick handful
of Thai basil leaves,
sliced (or regular basil, no big deal!)
1 onion, fine diced 5 cloves
of garlic, minced olive oil 6
slices of smoky bacon
1 lb pork shoulder, large cubes
1 cup dried black beans, soaked overnight chorizo sausage links,
sliced 3 bay leaves dried chili flake to taste, optional
1 TBL coriander seeds,
toasted and then finely ground enough water or stock to cover rice vinegar to serve
4 cups
of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves
of garlic, minced Olive oil Leftover black beans (
1 cup or so)
1 jalapeno, diced
1 pepper, diced
1/2 cup
of toasted slivered almonds Salt 4 scallions, trimmed and
slices 6 - 8 chives, chopped Balsamic vinegar or
1 cup
of fresh or jarred salsa would also be a great dressing!
What's in it:
1 slice of thick whole grain bread,
toasted 3 tablespoons ricotta Fresh fruit: I used
1/2 nectarine and about 8 blackberries, but any berries / fruit would work!
1 Tbsp chili - garlic sauce
1 tsp
toasted sesame oil 3 Tbsp low - sodium soy sauce
1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry
of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled
1/3 c onion, minced
1/2 c water chestnuts, minced
1 large head Bibb lettuce, inner leaves only and separated
1 red bell pepper, minced 2 scallions, thinly
sliced
• 8
slices toasted Ezekiel bread (if you want increase slight sweetness
of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) •
1 tbsp minced garlic • 2 celery stalks (chopped) •
1 (red) bell pepper (chopped) • fresh rosemary twig • Seasonings:
1 tsp sage,
1 tsp cumin, sea salt and pepper to taste
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2
1/4 cups (3
15g) all purpose flour 2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature
1/2 cup (
100g) granulated sugar
1/3 cup (
100g) honey 2 teaspoons vanilla extract 2 large eggs
1 large egg yolk 3/4 cup (
180 ml) buttermilk, room temperature * Glaze:
1/2 cup (
150g) honey 3 tablespoons (4
1g) unsalted butter, room temperature
1/4 teaspoon vanilla extract pinch
of salt
1/2 cup (56g)
sliced almonds,
toasted and cooled Preheat the oven to
180 °C / 350 °F.
What's in it: For the french
toast ---
1/2 large loaf
of multigrain bread, ideally a few days old, cut into
1 inch cubes (about 5 cups cubes)-- 4 large eggs —
1 1/2 cups vanilla almond milk ** —
1 teaspoons cinnamon —
1 teaspoon vanilla extract —
1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly
sliced —
1/2 teaspoon cinnamon —
1 tablespoon coconut oil For the topping ---
1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)--
1 - 2 tablespoons brown sugar (depending on your sweetness preference)--
1/4 teaspoon salt
1/2 cup short grain brown rice, cooked according to package directions
1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce
1 tsp rice vinegar
1/2 tsp sesame oil squirt
of sriracha
1/2 tsp
toasted sesame seeds
1/2 avocado, thinly
sliced 1/4 cup edamame, thawed
1 radish, thinly
sliced 1/2 cucumber, thinly
sliced 1 jalapeno, thinly
sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving
Blueberry Mini Muffin Crunch Ingredients:
1 box
of Little Debbie Blueberry Mini Muffins, 5 bags
1/3 cup
toasted coconut
1/3 cup
sliced almonds,
toasted optional
1/2 cup fresh blueberries Directions: Preheat oven to 300 degrees and line a baking sheet with parchment paper.
a little vegetable oil or cooking spray, to prepare the grill pan 8
slice of your favorite burger cheese (optional) 8 Tbsp relish 8 sweet sandwich pickles 4 oz baby lettuce 4 oz alfalfa sprouts
1 avocado, cut into
slices (optional) 8 whole wheat poppy seed buns,
toasted
1/2 cup Earth Balance Spread (Original)
1/2 cup
sliced,
toasted almonds
1 pound
of cooked green beans or asparagus (or any other veggies that you like) Salt to taste Pepper to taste
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
12 ounces dried soba noodles
12 ounces extra-firm nigari tofu
1/4 cup chopped fresh cilantro 3 green onions, thinly
sliced 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly
sliced 1 small handful
of cilantro sprigs, for garnish
1/4 cup
toasted sesame seeds, for garnish
No Noodle Pad Thai
1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here)
1 package firm tofu — cut in cubes
1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds —
toasted, plus extra for garnish 4
slices of lime — to serve
Serving 4 - 8
slices goat or sheep's cheese (depending on the size
of the cheese) 2 tbsp pine nuts, lightly
toasted in a skillet
1 handful
of pea sprouts
French
toast Rustic fresh bread or your favorite whole grain bread,
sliced in
1 - inch
slices 1 tablespoon non-dairy margarine Fresh berries Fresh peaches Bourbon - spiced maple syrup (or regular maple syrup) A drizzle
of cashew vanilla cream (optional)
can)
1 egg (I used powdered Ener - G Egg Replacer to respect our temporary veganism) 3 fresh sage leaves, minced
1/2 cup
sliced, pitted Kalamata olives (I left them out this time) Squeeze
of fresh lemon juice
1/2 cup
toasted bread crumbs, or more if needed (I used Panko bread crumbs) Salt Fresh ground pepper
Top each
toast with
1 tablespoon red pepper chutney and a
slice of gorgonzola.
Optional Add - Ins:
Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded c
Toasted pecans,
toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded c
toasted walnuts,
toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded c
toasted sliced almonds, chocolate chips, sprinkles,
1 cup (80 grams)
of rolled oats, 2 tablespoons (
16 grams)
of peanut butter powder,
1/4 cup (30 grams)
of sifted cocoa powder or shredded coconut.
* 2
slices thick cut bacon - optional (I used my preservative free home - cured bacon) *
1 small red onion, peeled and thinly
sliced *
1/2 pound clean and dry organic baby spinach *
1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer *
1/4 cup crumbled blue cheese, or more / less to taste *
1/4 cup chopped raw walnuts, or more / less to taste *
15 - 20 violet flowers *
toasted walnut or olive oil for drizzling on the salad * squeeze
of fresh lemon or drizzle
of balsamic vinegar - optional
Top each
slice of toast with
1 teaspoon
of pesto, a
slice of tomato and a piece
of cheese.
1 cup
of black rice
1 small butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls
of spinach
1 small red onion,
sliced grapeseed (or a neural high heat oil) salt 2 tablespoons
of sesames seeds
1/4 cup
of pumpkin seeds for the sesame ginger dressing:
1/2 inch piece
of ginger, peeled
1 small shallot
1 garlic clove, peeled
1 teaspoon
of honey
1 tablespoon
of lime juice 2 tablespoons
of toasted sesame oil
1 teaspoon
of tamari (OR
1/2 teaspoon
of salt) 3 - 4 tablespoons
of grapeseed or sunflower oil
Banana nut butter
toast Ingredients: 1 slice of good quality bread, toasted 1 banana Nut butter — we used cashew & almond nut butter Cinnamon Directions: Toast the slice of b
toast Ingredients:
1 slice of good quality bread,
toasted 1 banana Nut butter — we used cashew & almond nut butter Cinnamon Directions:
Toast the slice of b
Toast the
slice of bread.
Meatball ingredients: 2 teaspoons olive oil
1 medium eggplant, small dice (about 3 cups - worth
of diced eggplant) salt + pepper
1/2 cup cooked chickpeas
1/4 cup almond meal / flour
1 tablespoon za'atar spice blend 2 garlic cloves, peeled + chopped
1/4 cup chopped flatleaf parsley
1 - 2 teaspoons lemon zest big squeeze
of lemon juice
1/4 cup chickpea canning liquid (aka chickpea brine / aquafaba) 2
slices of bread,
toasted and roughly cut Preheat the oven to 350 degrees F.
I cut it into 3 / 4 - inch to
1 - inch
slices and began with the regular French
toast stuff... eggs, milk and cinnamon, but with added whipping cream, nutmeg, a splash
of sugar and pumpkin,
of course.
Cut the bread
slices (you may trim the edges if necessary),
Toast the
slices till light crispy, then shallow fry in
1 - 3 tsp
of oil or ghee till golden on both sides.
1 cup plain or unsweetened coconut milk (or other milk
of choice) 2 cups
sliced carrots (about 4 slim carrots)
1 cup frozen mango
1 tablespoon chopped
toasted walnuts 2 tablespoons coconut flakes plus more for topping Ground cinnamon, nutmeg and ginger to taste Maple syrup to taste (optional)
Place
1 toasted baguette
slice on top
of each bowl
of soup and cover with mozzarella.
1) Peel the grapefruit, and remove as much
of the white pith from both the flesh and the peel 2) Using the peel
of one grapefruit,
slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the
sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom
of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with
toast or crackers
Ingredients
1/2 pound boneless, skinless chicken thighs
1 carrot, cut into chunks
1 small onion, halved 3 medium celery stalks,
1 cut into rough chunks, the other 2 halved lengthwise and thinly
sliced 1 1/2 teaspoons salt
1 sprig parsley (optional) 2 tablespoons chopped
toasted pecans * 2 tablespoons raisins, chopped
1 shallot, finely diced
1/2 cup mayonnaise 2 tablespoons Madras curry powder
1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps
of your choice
1/2 bunch arugula, rinsed well, trimmed, and dried
Recipe: Strawberry Yoghurt French
Toast Yield: Serves 2 Time: 20 mins Ingredients 2 eggs
1 cup strawberry yoghurt 6 thick
slices of French Loaf (From Shoprite) 2 teaspoons cinnamon sugar Salt to taste Butter Garnish (Optional) Mint Leaf Powdered sugar Maple syrup / Honey Method Beat eggs and cinnamon sugar in shallow dish.
3/4 cup brown rice, cooked based on package instructions 2 - 3 garlic cloves, finely chopped Small chunk
of ginger, peeled and finely chopped
1 small yellow onion, chopped to your preference
1 head
of broccoli, stems removed 2 - 3 carrots,
sliced 1 baby bok choy, ends cut off and leaves separated
1/4 cup
toasted sesame oil
1/4 cup tamari (or soy sauce)
1/2 bunch kale, destemmed, torn into pieces
1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole) 4 - 5 farmers» market carrots, very thinly
sliced 1 small bulb
of fennel, transparently
sliced 1 avocado, cut into small cubes a big handful
of almond
slices,
toasted
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
1/2 ounce dried porcini mushrooms
1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix
of beef and pork),
sliced into 3/4» cubes 2 large onions, diced
1 large red bell pepper, diced
1 hot chili pepper (I used one hot Hungarian wax)
1/2 tablespoon smoked paprika
1 tablespoon sweet Hungarian paprika
1/2 tablespoon hot Hungarian paprika
1 tablespoon flour
1/4 cup red wine
1 1/2 teaspoons caraway seeds (optional:
toasted and crushed)
1 (
15 oz) can tomatoes, diced or crushed
1 cup beef stock
1/2 cup sour cream 9 ounce box
of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste