Mix remaining ingredients in a large bowl.
Not exact matches
In a
large bowl,
mix the quinoa, beans and all the
remaining ingredients together until well combined.
Mix together
in a
large bowl the
remaining ingredients.
In a
large bowl,
mix the peeled shrimp with the
remaining ingredients, except the salt, and toss until evenly combined.
While coconut crust is baking, combine
remaining ingredients in a
large mixing bowl and whisk till smooth.
Add all the fruit to a
large bowl and
mix in remaining ingredients.
In a
large mixing bowl, add the
remaining ingredients through the grated carrot, including the onion mixture.
Whisk together the flour and
remaining dry
ingredients in a
large mixing bowl; or combine thoroughly using a stand
mixer equipped with the whisk or beater attachment.
Mix together the quinoa, chicken, sautéed veggies, and the
remaining ingredients in a
large bowl.
In a
large bowl mix shredded beets with
remaining ingredients and let marinate for 30 minutes.
In a
large mixing bowl, combine all of the
remaining ingredients along with the saffron.
Using electric
mixer, beat egg whites, lime peel, and vanilla on medium speed
in large bowl until frothy (mixture may turn neon green but color will change when
remaining ingredients are added).
Meanwhile
mix the rest of the water and the
remaining ingredients together
in a
large bowl.
In a
large mixing bowl, separately combine the
remaining ingredients.
Add together the
remaining non-streusel
ingredients in a
large mixing bowl (Brown Rice flour through Coconut Oil).
In a
large mixing bowl, combine the barley with the
remaining ingredients except the greens and stir together.
Place the eggplant mixture into a
large mixing bowl, along with the flax mixture, and stir
in all
remaining ingredients.
In a separate
large mixing bowl, stir together the coconut milk, water and vinegar until it has completely curdled then add the
remaining ingredients (sugar, oil, vanilla extract).
Transfer the sausage to a
large mixing bowl, and
mix in the
remaining ingredients until combined.
In a
large bowl,
mix together all
remaining ingredients and add the meat, using your fingers to combine.
In a sperate
large bowl mix together the dry
ingredients then add all wet
ingredients plus any
remaining ingredients to it, stir through until well
mixed.
Combine lentils, sprouts, and kale with the
remaining salad
ingredients in a
large bowl and
mix well with the rest of the dressing.
In a
large bowl, combine all
remaining ingredients;
mix well.
Add all the fruit to a
large bowl and
mix in remaining ingredients.
Process about half the rolled oats
in a mini food processor until it's reduced to a coarse flour consistency; transfer that oat flour to a
large mixing bowl, along with the
remaining intact rolled oats and the rest of the dry
ingredients.
Now,
mix the
remaining ingredients (carrots, red and Napa cabbage, papaya, green onion, daikon, and cilantro)
in a
large bowl.
While coconut crust is baking, combine
remaining ingredients in a
large mixing bowl and whisk till smooth.