Glaze: Skipped the butter and cooking, used just 1 cup p.sugar, 3Tbl maple syrup, 1
Tbl milk.
Frosting 1/2 cup butter, softened 1/2 tsp vanilla 2 cups powdered sugar 3
Tbls milk 1/2 cup Butterfingers, crushed
Not exact matches
For Cheesecake 3 - 8 oz pkgs Cream Cheese (use philidephia and make sure it's room temp or it won't turn out) 1 can Sweetened Condensed
Milk 1/2 C Sugar 3 Eggs (room temp) 3
Tbls Lemon Juice 1
Tbl Vanilla for the pomegranate cheesecake whipped cream fruit from one pomegranate
30 ml 1.5
tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based
milk 1
tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
4 cups organic, grassfed
milk 4 cups organic, grassfed cream 8 organic egg yolks 1 cup pure maple syrup 2 1/2
TBL real vanilla extract Bourbon or rum, to taste (optional) Freshly ground nutmeg
(1 28 oz can of diced tomatoes would be fine) 2
TBL tomato paste 1/4 brown sugar 3 tsp sherry wine vinegar 1/2 cup of day old, cooked rice 1/4 cup nut
milk, i used oat
could i use a substitute for half and half (3/4 cup
milk and 2 1/2
tbl sp butter mixed well)?
Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed
Milk 1/2 cup Sugar 3 Eggs 3
Tbls Lemon Juice 1
Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.
Use 3
TBL to 1/4 cup starter yogurt into a portion of the cooled
milk to thin it, then add to the cooled
milk.
Combine yeast, warm coconut
milk, and 1
tbls of the sugar together and set aside to proof for 10 minutes.
I switched to almond
milk, I've had great success, I only have it with cereal so far, I haven't made a smoothie yet but I'm going to start making them again and use a
Tbl spoon of virgin coconut oil.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2
TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1
TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3
TBL ground raw
milk parmesan (optional)
healthy splash of olive oil 1/2 large onion, diced 1 clove garlic, minced 1/4 cup spelt flour 2 cups veggie stock 1 can of full fat coconut
milk 2
TBL green curry paste, i've been using this brand and it's spicy AF, i like this brand too.
1 1/2 cups spelt flour 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg (nix if making peach lavender scones) 1/2 tsp salt 2
TBL butter, cold and cubed 1/2 cup plain, whole
milk kefir 3
TBL maple syrup zest of one lemon (1
TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices)
500 ml 2 cups of almond
milk (or coconut - almond or other non-dairy
milk) 1/2 — 3/4 tsp ground turmeric 1/2 tsp ground cinnamon 1/8 tsp freshly ground black pepper (or to taste) 2
tbls coconut sugar, honey or your favourite unrefined sweetener (or to taste) 2 tsp coconut oil Ginger or other spices (optional, to taste)
I used 1/3 cup GF rolled oats, 1/3 cup or maybe a bit more of unsweetened almond
milk, 1 tablespoon chia seeds, 2
tbls of powdered peanut butter, 1/2
tbls of maple syrup.
Ingredients: 2 cups whole, raw, organic
milk from grass - fed cows 1 cup organic cream, raw is best, but at least not UHT (ultra-pasteurized) 3 egg yolks from pastured chickens (I don't recommend store - bought eggs be eaten raw) 2
TBL, or to taste, real maple syrup 2 tsp pure, organic vanilla extract Pinch of cinnamon and nutmeg OR pumpkin pie spice Dash of unrefined sea salt
1 flax egg (1
tbl of flaxseed meal or a flax / chia combo + 3
tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1
tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond
milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
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 spray
1 packet of protein powder (vanilla) or 1 scoop if you have a larger container 3
tbl of coconut flour, sifted 1/4 tsp of salt 2
tbl nut butter (I used almond, creamy) 1
tbl maple syrup 1 tsp vanilla extract 2 - 3
tbl of nut based
milk, as needed
4 large eggs at room temperature (this is a must) 1.5 c of low fat
milk 1/2 tsp of salt 1.5 c of all purpose flour 1 tsp of Italian seasoning (you can use whatever seasonings you would like) 3
tbl of melted I Can't Believe It's Not Butter or regular butter
1/2 of an avocado, pitted, flesh removed 1/2 c of almond
milk, or orange juice 1/3 c of vanilla Chobani 1 c of frozen berries 1 tsp of chia seeds 1
tbl of honey
I make mine with almond
milk and in the morning add a touch of maple syrup, 3
Tbls.
Curried Tomato and Coconut Soup with Garlic Chickpeas 4
tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or
milk)
If the dough is crumbly and dry, you can add more
milk 1
Tbls at a time, until it comes together.
For Cheesecake 3 - 8 oz pkgs Cream Cheese (room temp) 1 can Sweetened Condensed
Milk 1/2 C Sugar 3 Eggs 3
Tbls Lemon Juice 1
Tbl Vanilla 1 C Frozen Blueberries 1/4 C Sugar 1 tsp Cornstarch
For Cheesecake 3 - 8 oz pkgs Cream Cheese (room temp) 1 can Sweetened Condensed
Milk 1/2 C Sugar 3 Eggs 3
Tbls Lemon Juice 1
Tbl Vanilla 3/4 cup Chocolate Chips 1/4 C Sugar 1 tsp Cornstarch
For Cheesecake 3 - 8 oz pkgs Cream Cheese (room temp) 1 can Sweetened Condensed
Milk 1/2 C Sugar 3 Eggs 3
Tbls Lemon Juice 1
Tbl Vanilla 1/4 C Sugar 1 TBS Chopped Macadamia nuts
I have given my daughter homemade formula that consisted of evaporated
milk, water, a
tbl spoon of sugar, oatmeal, and cinnamon!
I just use a few ounces of coffee not a whole cup and 4 ounces of 2 %
milk with a
tbl of gelatin and a little simple syrup.
how about ingesting some high quality fat or at least a macronutrient balanced smoothie with lots of fat from coconut
milk or almond
milk, maybe a
tbl of MCT oil, along with greens and perhaps a high protein, moderate fat powder like Primal Fuel?
My friend gave me a couple of
tbls of grain and she directed me to drain everyday — 24 hrs — leaving the grains and feed w / 1/2 c
milk.
red pepper flakes 12oz frozen riced cauliflower 3/4 cup stock or broth, or bone broth 1/4 cup almond
milk Zest from 1/2 a large lemon Juice from 1/2 a large lemon Dash of nutmeg Salt and pepper, to taste 3 cups gluten - free ziti, uncooked ** 10 - 15 asparagus spears, trimmed and cut into thirds 3
TBL chopped parsley Optional: walnuts, chopped
I put 2
tbls each in 1 c
milk so now I have two batches of freshened kefir.
strain kipher into your blender 3
tbl spoons of coconut
milk 1
tbl spoon of Stevia in the Raw (optional) open and pour 4 pills of Garden of Life's Primal Defense Probiotic into the mix Half cup of Old Fashioned Oatmeal Half cup of Kashi
tbl spoon of ground Flax Seeds good handful of whatever fruit you like....
I used 1/3 cup GF rolled oats, 1/3 cup or maybe a bit more of unsweetened almond
milk, 1 tablespoon chia seeds, 2
tbls of powdered peanut butter, 1/2
tbls of maple syrup.
1 — 1.5 cups unsweetened almond
milk 1/4 of a frozen banana 1/4 cup frozen blueberries 3
TBL hemp seeds 1
TBL almond butter 2 tsp.
Add in coconut
milk, chilies, fish sauce (start with 2
TBL and work up - saltiness varies by brands), coconut sugar or sucanat, and red curry paste (can adjust to taste).
3 cups organic coconut
milk - full fat (homemade or canned - I prefer Native Forest due to BPA free cans) 2 - 3 Thai chilies or 2 tsp chopped red chilies (I buy mine frozen in cubes) or red pepper flakes 2 - 4
TBL (plus) fish sauce (I use Red Boat or Thai Kitchen) 1 tsp coconut sugar (or sucanat / rapadura) 1
TBL (plus) red curry paste (I use Thai Kitchen)
Ingredients: 2 cans organic coconut
milk (Native Forest or Natural Value brand) or 3 cups homemade coconut
milk 2 +
TBL pure maple syrup 2
TBL pure vanilla extract Two shakes of unrefined sea salt 3/4 cup chia seeds
1/3 cup rolled oats 2/3 cup almond
milk (or your favorite) 1
TBL chia seeds 1/2 banana sliced or mashed (see note) Dash of cinnamon, salt and vanilla extract Top with: 1/4 cup chopped nuts, seeds, berries and / or granola
Daily, 1 avocado, 2 to 3
tbls olive oil, 3
tbls coconut oil, 2 brazil nuts, 1 teaspoon fermented codliver oil, bone broth with lots of beef talow, 2 cups raw
milk kefir, 2 egg yolks, grass fed beef, lamb, chiken, or wild salmon.
Muffins: 1 1/4 cups all - purpose flour 1 cup oat flakes 1/4 cup packed brown sugar 1/2 tsp salt 1
TBLS baking powder 1/2 tsp ground nutmeg 1 tsp ground cinnamon 1 cup
milk 1/4 cup vegetable oil 2 large eggs 3/4 cup raisins 3/4 cup toasted, chopped pecans
I added 1 1/2
Tbl spoon of powdered
milk.