Add between 2 and
3 tablespoons of honey to the mixture as a sweetener... MORE Spread the mixture onto a cookie sheet that has been greased with a small amount of vegetable oil, and bake it in an oven heated to 350 degrees for 8 to 10 minutes or until set.
In a medium bowl, beat together goat cheese, egg,
3 tablespoons of honey, and the vanilla.
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
Then, mix in
3 tablespoons of honey (I use a fork to mix, which seems to work better than a spoon).
Toss chicken in
3 tablespoons of honey mixture and place in prepared baking dish.
In this incredibly simple bread, the only sweetness comes from bananas and just
3 tablespoons of honey in the whole loaf.
Ingredients 270g of oats 4 ripe bananas
3 tablespoons of honey 150g of sultanas 4 red apples 2 teaspoons of cinnamon Method Preheat the oven to 200C Grate the apples (no need to peel them) and mash the bananas.
I made these with
3 Tablespoons of honey and no stevia.
Add
3 tablespoons of the honey to the cheese and stir it to combine.
Not exact matches
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2
tablespoons olive oil
3 tablespoon freshly squeezed lemon juice
3 - 4
tablespoon non-dairy acidophilus 1 teaspoon raw
honey 1 garlic clove pinch
of salt
Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan butter or almond butter 1/4 cup plus 2
tablespoons raw
honey or another sweetener
3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract pinch
of sea salt — optional
2 packages
of plain Tofutti cream cheese fat from 1 can full - fat unsweetened Thai coconut milk
3 tablespoons honey 1 teaspoon vanilla extract generous squeeze
of lemon juice
Cranberry Jam 1 1/2 cups fresh cranberries
3 tablespoons agave syrup,
honey, or another sweetener
of choice juice
of 1/2 lemon 1/2 cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak in hot water for at least 10 minutes.
12 - ounce bag
of cranberries, bruised ones discarded, rinsed and drained 1/2 cup
honey 1
tablespoon brown sugar 2 - to
3 - inch cinnamon stick 4 green cardamom pods 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Zest from 1 orange, about 1
tablespoon 2
tablespoons finely chopped candied ginger 1
tablespoon Grand Marnier, optional
3 cups cashews, soaked for 1 hour
3/4 cups coconut oil, melted fresh squeezed lemon juice
of 1 lemon 1/2 cup agave nectar (or raw
honey if not strict vegan) 1
tablespoon pure vanilla extract 1/4 cup filtered water
ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/
3 cup sugar 2
tablespoons corn syrup (optional, can sub
honey or maple syrup if you don't mind flavoring) pinch kosher salt
3 egg yolks scrapings
of a vanilla bean
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2
tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken
3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1
tablespoon honey cayenne pepper, to taste salt & pepper, to taste
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.
Ingredients 1 - lb skinless salmon fillet dash
of salt freshly ground pepper to taste 1 teaspoon extra virgin olive oil 1/2 cup plain fat free yogurt 1
tablespoon Dijon mustard 1
tablespoon honey 3 - 4
tablespoons chopped fresh dill 1 clove
of garlic, finely minced Juice from 1/2 lemon
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets
385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt
3 heaping
tablespoons honey 2 large eggs 2 large egg yolks 2
tablespoons unsalted butter, room temperature finely grated zest
of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C /
350 °F.
1 bunch organic kale, washed and dried and torn into large pieces
3 tablespoons coconut oil
3 tablespoons cocoa powder 1
tablespoon raw
honey 1 teaspoon cinnamon pinch
of sea salt 1/
3 cup coconut flakes
For the roasted pears:
3 large firm Bosc pears, peeled, quartered and cored 2
tablespoons butter, cut into small pieces 1/2 cup good quality
honey, such as Wildflower, Orange Blossom or even Rosemary Blossom
honey 2 large sprigs
of rosemary, cut in half 1 cinnamon stick Strips
of lemon zest from 1/2 lemon
Cheesecake Filling 1 cup
of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2 1/2 bricks)
of cream cheese, at room temperature 4 oz (1/2 cup) mascarpone cheese, at room temperature 4
tablespoons all purpose flour, divided
3/4 cup wildflower
honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour cream 2
tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extract
1 can coconut milk (not light), or 1
3/4 cup cream 6 eggs
3 tablespoons honey 1 teaspoon vanilla bean powder or 1
tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts
of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
1/
3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter
3 fresh eggs, hormone free, omega
3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2
tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead
of butter to serve raw
honey — instead
of syrup raw pecans — shelled
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (
315g) 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 (41g) 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.
To the skillet add the juice
of a lime, 1
tablespoon of red pepper flakes, 2
tablespoons each
of fish sauce,
honey and water,
3 tablespoons of soy sauce, and a
tablespoon of fresh grated ginger.
3 cups
of water 2 large cinnamon sticks, broken up 1
tablespoon of honey 1
tablespoon (or more!)
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2
tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (
3/4 inch thick) good - quality Italian or white bread
3 to 4
tablespoons butter, melted Warm
honey, for drizzling Fresh berries
of any type, for garnish A splash
of Amaretto
1/4 cup coconut oil 2
tablespoon raw coconut butter (optional, use regular coconut oil if not available)
3 tablespoon raw
honey, one that becomes solid at room temperature (use agave or maple syrup if vegan) juice
of 1/2 lemon
Ginger peach muffins from Good to the Grain Topping: 2
tablespoons + 1 teaspoon grated fresh ginger 2 -
3 small peaches, ripe but firm 1
tablespoon unsalted butter 1
tablespoon honey Batter: 1 cup (100g) oat flour
3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/
3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch
of salt 6
tablespoons (
3/4 stick / 84g) unsalted butter, melted and cooled
3/4 cup (180 ml) whole milk, room temperature 1/2 cup (1
30g) plain yogurt 1 egg Preheat the oven to 180 °C /
350 °F; generously butter a muffin pan with a 1/
3 capacity.
What's in it:
3 apples (a firm apple like
honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch
of salt, to taste (optional) For the dip: 1/
3 cup plain yogurt (greek or regular are fine) 2
tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle
of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
Ingredients
honey chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle
of salt and pepper 1/4 cup olive oil
3 tablespoons adobo sauce, from a can
of chipotles in adobo 2
tablespoons honey 2
tablespoon dijon mustard 2
tablespoons chopped fresh cilantro 4 garlic cloves, minced
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
Dressing 1/4 cup olive oil
3 tablespoons fresh lemon juice 2 cloves garlic, crushed 2 teaspoons orange blossom water 1 teaspoon
honey, maple syrup or sweetener
of choice 1/4 teaspoon ground cinnamon salt and freshly ground pepper
- 1 lemon - 1 medium garlic clove - 1/2 teaspoon salt - 1/4 teaspoon ground black pepper - 1
tablespoon of honey -
3 tablespoons of mayonnaise - 1/4 cup (60 ml) extra virgin olive oil
Ingredients - 2
tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped -
3 cloves
of garlic, minced - 1 teaspoon
of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon
honey - 2 teaspoons
of soy sauce - 2
tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head
of lettuce leaves, something easy for wrapping.
Tofu with
Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece
of ginger 4 cloves garlic, peeled 2
tablespoons honey A few sprigs
of fresh thyme A few sprigs
of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper
3 - 4
tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
1 pound sushi - grade tuna steak 2 teaspoons oil Salt and pepper to taste 1
tablespoon honey 2 -
3 teaspoons wasabi 1 teaspoon balsamic vinegar 1/4 teaspoon sugar 1 cup fresh or frozen Wild Blueberries handful
of arugula leaves
Lemon Plum Salad Poppy seed dressing
3 tablespoons raw sesame tahini 1
tablespoon raw
honey 1
tablespoon poppy seeds, or more to taste Juice
of 1/2 lime 1 ripe lemon plum — pitted 4
tablespoons fresh coconut water or purified water sea salt to taste 1
tablespoon macadamia nut oil (optional)
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat
of fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water from fresh young Thai coconut or purified water 1
tablespoon honey or another sweetener
of choice
3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2
of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper
3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro
3 cups
of whole wheat flour (I used King Arthur Whole Wheat) 1.5 teaspoon
of yeast 1 teaspoon sea salt 2
tablespoons of honey (I used raw) 1
tablespoon + 1 teaspoon
of olive oil 1 cup + 4 teaspoons
of warm water (separated)
1 cup almond flour 2
tablespoons coconut oil pinch
of sea salt or himalayan pink salt 1/4 cup agave nectar or other liquid sweetener such as raw
honey (not vegan) OR for zero calorie sweetener, use
3 drops
of liquid Stevia +
3 - 4
tablespoon non-dairy milk 1/2
tablespoon natural peppermint extract
-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.
2 1/
3 cups
of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon
of salt
3 - 4 bananas (very ripe is best) 1
tablespoon of vanilla extract or paste 1/4 cup
of unsweetened applesauce 1/4 cup
of maple syrup, agave or
honey (for vegetarian option) 1/4 cup
of hemp hearts (optional for extra protein) 1/4 -1 / 2 cup
of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
3 cups
of heaping shredded zucchini 1 cup
of unsweetened applesauce 1/2 cup plain or vanilla Greek yogurt
3 eggs 2 teaspoons
of vanilla extract 1
tablespoon honey (I used raw) 1/
3 cup
of sugar 1.5 cups
of whole wheat flour 1.5 cups
of all - purpose flour 1/4 cup
of flaxseed meal
3 teaspoons
of ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 ripe banana 1 teaspoon salt
1 cup
of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup
of ground almond
3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon
of baking powder a pinch
of sea salt 1/4 cup
of melted coconut oil 5
tablespoons of maple syrup or
honey 1
tablespoon of flaxseeds + 2
tablespoons of water 1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
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
3 or 4 medium sweet potatoes (about 2 pounds) 1
Tablespoon honey 1/2 teaspoon ground ginger 1/4 teaspoon ground cardamon dash
of cayenne pepper 1/4 teaspoon salt