Her fried egg, doused (of course) in olive oil on the stove, has become my Cooking For One staple over the years, paired with whatever fresh, healthy vegetable I can feel least guilty about saturating in yolk and, if I'm feeling daring, a little bit of
additional olive oil for good measure.
Not exact matches
Bake
for 15 minutes, carefully flip over using a flat metal spatula, brush the other sides with
olive oil and bake an
additional 15 minutes.
1 (1 / 4 - ounce) package active dry yeast (2 1/2 teaspoons) 1 teaspoon honey 1 1/4 cups warm water (105 — 115 degrees F), divided 2 cups bread flour or high - gluten flour, plus
additional for kneading 1 cup whole - wheat flour 1/4 cup extra-virgin
olive oil 1 teaspoon salt Cornmeal
for sprinkling baking sheets
Add the
additional tablespoon of
olive oil and cook garlic, mushrooms and shallots
for another 5 minutes or so until soft and cooked through.
Add the remaining ingredients, except the fish and
olive oil, and simmer
for an
additional 10 minutes.
Ingredients
For the dough 3 cups bread flour 1 tablespoon sugar 2 teaspoons instant yeast 1-1/4 teaspoons salt 1/4 cup milk 2 tablespoons olive oil 1 cup + 2 tablespoons lukewarm water For the glaze 2 - 4 cloves garlic, minced 2 tablespoons butter Additional toppings Italian seasoning for sprinkling, optional Parmesan cheese for sprinkling, optio
For the dough 3 cups bread flour 1 tablespoon sugar 2 teaspoons instant yeast 1-1/4 teaspoons salt 1/4 cup milk 2 tablespoons
olive oil 1 cup + 2 tablespoons lukewarm water
For the glaze 2 - 4 cloves garlic, minced 2 tablespoons butter Additional toppings Italian seasoning for sprinkling, optional Parmesan cheese for sprinkling, optio
For the glaze 2 - 4 cloves garlic, minced 2 tablespoons butter
Additional toppings Italian seasoning
for sprinkling, optional Parmesan cheese for sprinkling, optio
for sprinkling, optional Parmesan cheese
for sprinkling, optio
for sprinkling, optional
For additional flavor you can saute the onion and garlic in 2 tablespoons
olive oil first, then add the the crock pot.
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of
olive oil salt * may not be necessary if your broth is salty enough pepper
for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed)
olive oil salt + pepper about 1 - 2 teaspoons of za'atar some
additional sesame seeds (there should be some in the za'atar, but I like a little extra)
Ingredients: Dough 3/4 cup lukewarm water (about 110 °F) 2 tablespoons
olive oil 1 tablespoon Pizza Dough Flavor, optional 1 teaspoon instant yeast 1/2 teaspoon salt 1 3/4 cups unbleached all - purpose Flour 1/3 cup Hi - maize Natural Fiber or 1/3 cup Italian 00 flour or 1/3 cup
additional all - purpose flour
olive oil or garlic
oil for brushing
1 - 2 tablespoons
olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste)
Additional sprigs fresh cilantro
for garnish Quartered lime wedges
for garnish
8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons extra virgin
olive oil 2 tablespoons unsalted butter 1 small yellow onion, finely chopped 16 ounces sliced cremini mushrooms 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup good quality balsamic vinegar 1/2 cup Parmesan cheese, freshly grated (plus,
additional for serving) 1/4 cup fresh parsley, chopped
Serve sprinkled with oven roasted chickpeas, sprinkled with
additional olive oil as needed
for the dressing.
6 small sugar pumpkins extra virgin
olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp
olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus
additional for decorating) 1 egg + 1 tbsp water,
for eggwash
1 Pound Cooked Chicken Breast Meat, Cut Into Strips 2 Tablespoons Hot Buffalo Wing Sauce (Plus
Additional For Assembly) Salt & Pepper Dash Cayenne Pepper 4 Whole Wheat Tortillas 1 Celery Stalk, Cut Into Matchsticks 1 1/2 Cups Baby Spinach 1 Large Tomato, Cut Into Dice Sauce: 1/4 Cup Crumbled Blue Cheese 1/4 Cup Low Fat
Olive Oil Mayonnaise 3 Tablespoons Fat Free Greek Yogurt Sat & Pepper
For additional flavor, drizzle some
olive oil and add freshly ground pepper!
1 (15 - ounce) can cannelloni beans, drained 2 to 4 cloves garlic 3 tablespoons lemon juice 1 tablespoon extra virgin
olive oil 1/4 teaspoon fine sea salt, or more to taste 1/8 teaspoon pepper 2 teaspoons chopped fresh Italian parsley, basil, or a combination
Additional chopped fresh Italian parsley or basil, or diced roasted red peppers
for garnish (optional)
2-1/2 teaspoons active dry yeast (1 packet) 1 cup warm water (105 to 115 F; 40 to 46 C) 1 teaspoon agave nectar 1 tablespoon extra-virgin
olive oil, plus
additional for brushing the pizza crusts 3 cups all - purpose flour 1 teaspoon salt
She's using the juice of an orange and a couple of limes
for the marinade, and there are also some
additional ingredients used like
olive oil, chili powder, and cilantro.
For pan-fried, drain them first then crisp them up in an
additional skillet with a good drizzle of
olive oil and a small knob of butter, turning them until they crisp up golden on each side.
Easy One - Pot Buffalo Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp
olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing,
additional hot sauce
for serving
ingredients POTATOES: 4 - 5 medium Russet potatoes (scrubbed and dried)
olive oil cooking spray PUMPKIN HUMMUS: 1 cup pumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon sea salt (plus
additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus more
for garnish, optional)
1 Tablespoon ground flaxseed meal + 3 Tablespoons water (mix and set aside) 1/2 cup white whole wheat flour (can also use spelt, whole wheat or white all - purpose) 1/2 cup buckwheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 Tablespoon sugar (can use white, raw cane, brown — whatever you prefer) 1 cup soy milk (or any non-dairy like almond milk or rice milk) 1 teaspoon canola
oil (or
olive oil)
Additional water, about 1/4 — 1/3 cup Canola
oil for the pan Banana, Blueberries, other fruit, optional
(If you'd rather cook indoors, stir - fry the beans over medium - high heat with one
additional tablespoon of
olive oil for 3 - 4 minutes or until tender but still crisp.)
1 1/4 pounds Chicken Breasts, boneless and skinless Salt and Pepper 3 tablespoons
Olive Oil 1/3 cup Flour 2 Eggs 1 Lemon, juiced 4 Sage Leaves 1/2 cup Dry White Wine (such as sauvignon blanc) 3/4 cup Chicken Broth 2 tablespoons Butter
Additional Lemon Wedges,
for garnish
Ingredients 6 — 10 small to medium potatoes (I used red potatoes) 8 small to medium shallots
Olive oil 1 tablespoon fresh rosemary, chopped 2/3 cup goat cheese 1/2 teaspoon salt 1/2 teaspoon pepper Dried parsley and
additional goat cheese
for topping, if desired
With food processor running, drizzle in 3 tablespoons
olive oil (
for a creamier dip, add an
additional 2 tablespoons
olive oil).
For the timbale: 4 medium - firm, ripe heirloom tomatoes, seeded and diced to about 1/4» (about 1 1/2 cups) 2 cups nectarines, pitted and diced to about 1/4» 1 tablespoon chervil leaves, plus additional leaves for garnish 1 tablespoon fresh lemon thyme, chopped, plus additional leaves for garnish 1/4 cup dessicated coconut, or unsweetened 1 teaspoon high quality extra virgin olive oil, divided, plus additional for garnish Sea salt cryst
For the timbale: 4 medium - firm, ripe heirloom tomatoes, seeded and diced to about 1/4» (about 1 1/2 cups) 2 cups nectarines, pitted and diced to about 1/4» 1 tablespoon chervil leaves, plus
additional leaves
for garnish 1 tablespoon fresh lemon thyme, chopped, plus additional leaves for garnish 1/4 cup dessicated coconut, or unsweetened 1 teaspoon high quality extra virgin olive oil, divided, plus additional for garnish Sea salt cryst
for garnish 1 tablespoon fresh lemon thyme, chopped, plus
additional leaves
for garnish 1/4 cup dessicated coconut, or unsweetened 1 teaspoon high quality extra virgin olive oil, divided, plus additional for garnish Sea salt cryst
for garnish 1/4 cup dessicated coconut, or unsweetened 1 teaspoon high quality extra virgin
olive oil, divided, plus
additional for garnish Sea salt cryst
for garnish Sea salt crystals
1 large eggplant
Olive oil for frying 2 medium onions, sliced 2 large ripe tomatoes, peeled and sliced 1/4 teaspoon red chile flakes (add more
for additional heat) 1/4 cup vegetable stock 2 cups plain yogurt 4 garlic cloves, crushed Chopped fresh coriander and mint,
for garnish Salt to taste
You can add
additional olive oil to the paste
for a creamier base if desired.
4 c. whole wheat flour 1 heaping tb vital wheat gluten flour 1 tsp salt 2 tb
olive oil 3 tb coconut
oil (see notes) 3 tb unsweetened applesauce 1/2 c. pureed, extra-firm silken tofu 2/3 c. pureed, canned / undrained pineapple (see note)
additional flour
for kneading
For the Smoked Paprika Almond Cream 1 cup raw almonds 1 1/4 tsp smoked paprika 1 clove garlic crushed 3 tbsp fresh squeezed lemon juice 1/2 cup filtered water 2 tbsp olive oil 1/2 tsp celtic sea salt optional; pinch of cayenne pepper Method Combine above ingredients in blender and combine til creamy and smooth, adding 1 - 2 tbsp additional water for consistency only if need
For the Smoked Paprika Almond Cream 1 cup raw almonds 1 1/4 tsp smoked paprika 1 clove garlic crushed 3 tbsp fresh squeezed lemon juice 1/2 cup filtered water 2 tbsp
olive oil 1/2 tsp celtic sea salt optional; pinch of cayenne pepper Method Combine above ingredients in blender and combine til creamy and smooth, adding 1 - 2 tbsp
additional water
for consistency only if need
for consistency only if needed.
for the turmeric spiced carrots: 2 cloves of garlic 1 teaspoon of turmeric 1 teaspoon of cumin 1/2 teaspoon of cinnamon 1/2 teaspoon of kosher salt a pinch of cayenne 1/4 cup of
olive oil about 10 carrots, trimmed 1 large yellow onion, sliced into thick chunks 5 cups of water (or a chicken or vegetable broth) * If you're using water, you will likely need
additional salt, about 1/4 -1 / 2 a teaspoon juice from 1/2 a lemon
* 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods) * 1/4 cup plus 1 tablespoon extra-virgin
olive oil, divided, plus
additional for drizzling * 1 1/2 cups packed baby arugula (1 1/2 ounces), divided * 3 tablespoons grated Pecorino Toscano or Parmigiano - Reggiano * 1/4 teaspoon grated lemon zest * 1/2 teaspoon fresh lemon juice * 1 baguette * 1 garlic clove, halved crosswise * 16 mint leaves
I'll either use a tablespoon of
olive oil for the dressing (and a heart - healthy fat source), or choose avocado as an
additional topping (and healthy fat source) and squeeze fresh lemon over the salad in lieu of salad dressing (which saves a ton of excess calories that are in most salad dressings and actually adds loads of flavour).
If you need to find
additional sources of fats to satisfy the macro requirements, you can go
for avocados or coconut and
olive oil.
I just sauté minced onions in extra virgin
olive oil, add garlic, herbs, spices, and broth, bring to a quick boil, then reduce to a simmer, add more veggies and a scoop of steamed lentils or beans, and cook
for an
additional 10 - 15 minutes.
1 cup light buckwheat flour (make sure to use light if you can, it's much easier to use and more tasty) 1 tbsp good quality
oil (I use
olive) 1/3 — 1/2 cup warm water pinch of salt
Additional buckwheat flour —
for rolling and dusting
2 tablespoons
olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more if you love ginger) 1 yellow squash, diced 1/2 cup red lentils (
For a heartier soup, add 1/4 cup of
additional lentils) 4 cups vegetable broth 1 cup filtered water (or broth) 2 medium zucchinis, spiralized * 2 cups spinach or curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste
I am eating pretty close to PHD now but use moderate amounts of
olive oil instead of coconut or butter and add psyllium husk
for additional fiber.
In less than five years, those eating a Mediterranean diet supplemented with
additional olive oil or nuts achieved a 30 percent relative risk reduction
for cardiovascular disease, and a 49 percent reduction in stroke, compared to controls who were instructed to eat a low fat diet
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of
olive oil salt * may not be necessary if your broth is salty enough pepper
for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed)
olive oil salt + pepper about 1 - 2 teaspoons of za'atar some
additional sesame seeds (there should be some in the za'atar, but I like a little extra)
Next, add
additional olive oil, carrots, celery, zucchini, bell pepper, sweet potato, and tomatoes, and cook
for 4 - 5 minutes.
The Son Net estate is divided up into one main building and various out buildings and comprises 31 bedrooms with 7 suites and 24 double rooms and features include a traditional interior courtyard, reception area, the Oleum Restaurant featuring the estate's original
olive oil press, wine cellar, conference rooms, gym, bar, beauty salon, various halls, private chapel, outdoor restaurant, a tree house
for private dining, landscaped gardens (the estate has a vineyard,
olive groves and a kitchen garden), a spectacular 30 metres swimming pool surrounded by private cabanas plus two
additional swimming pools and jacuzzis.
3 tablespoons extra-virgin
olive oil, plus
additional for brushing baking dish 6 medium ripe vine tomatoes, tops sliced off and seeds removed Sea salt 1 medium onion, very thinly sliced 2 garlic cloves, minced 1/2 pound asparagus, trimmed and grated 1/2 pound zucchini, trimmed and grated 3 tablespoons finely chopped cilantro 1/3 teaspoon chile flakes, or to taste 3 tablespoons toasted shelled pistachios.
2 teaspoons cumin seeds 7 tablespoons red wine vinegar 6 tablespoons
olive oil 5 15 - to 16 - ounce cans kidney beans, rinsed, drained 1 medium - size red onion, finely chopped 1 1/2 cups walnuts, coarsely chopped 1/2 cup chopped fresh cilantro, plus
additional for garnish Romaine lettuce leaves Additional chopp
additional for garnish Romaine lettuce leaves
Additional chopp
Additional chopped walnuts