I'm more stoic than I thought» and «Christian squirts
baby oil into his hand and then rubs my behind with careful tenderness — from makeup remover to soothing balm for a spanked ass, who would have thought it was such a versatile liquid.»
The application of a few drops of
baby oil into the ears is usually enough to kill these mites.
Tip for springers feet in the snow: Rub
baby oil into the pads of your springers feet and the snow won't form on the feet.I also do his feathers and up his legs
This can be as simple as rubbing
some baby oil into your baby's skin whilst talking to them.
Gently massaging natural
baby oil into your baby's scalp can help to soften the flakes.
To «cure» cradle cap, rub
baby oil into the scalp and let sit for half an hour.
Combine water, baby shampoo or baby wash, and
baby oil into a spray bottle.
Simply pour a little
baby oil into the palms of your hands, rub them together; then using your fingertips, draw circles in a rhythmic motion over your baby's body.
Not exact matches
3 large parsnips — scrubbed clean, cored, cut lengthwise
into long wedges coconut
oil sea salt and freshly ground black pepper 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4 cups
baby spinach
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive
oil 8 oz (250 g)
baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut
into bite - size pieces 5 oz (155 g)
baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
Jill glued a small plastic pony to the inside of the jar's lid; then she had the kids add different colors, shapes and sizes of glitter
into the jar and then she filled them up with
baby oil.
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive
oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2
baby carrots, chopped
into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
4 lbs beef short - ribs, cut
into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose flour 1/2 cup olive
oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup
baby carrots or 1 cup sliced carrots 1 cup
baby turnips or 1 cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radish
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut
into 2 - inch pieces 1 cup, packed,
baby spinach 1 package extra firm tofu, cut
into 1 - 2 inch cubes 3 tablespoons extra virgin olive
oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
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
Autumn Filling coconut
oil or olive
oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh
baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut
into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame
oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive
oil 5 - 6
baby bok choy, cut crosswise
into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced
Salmon and
Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pe
Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut
oil 12 oz udon noodles 4 - 5
baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pe
baby bok choy, broken
into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pepper
Manzana Chili Verde 1 lb
baby Yukon golds, cut
into 1/2 ″ pieces 2 tbsp olive
oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped
into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped
into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
1 - 1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and
Baby Corn 5 whole Scallions, Cut
Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable
Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
What's in it: — 2 T olive
oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut
into 1/4 inch slices — Salt and pepper to taste — 3 cups
baby arugula — Optional: shaved parmesan cheese
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
150g bag kale, washed and dried, leaves stripped off stalks and chopped
into strips 75g
baby spinach leaves, washed and dried 3 — 4 spring onions, thinly sliced 50g pumpkin seeds, toasted in a dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate, seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut
into slices Sumac to sprinkle Ground black pepper 1 tablespoon good quality extra virgin olive
oil Half a lemon
I used 4 medium potatoes (when cut
into chunks they were about 2 cups), 1/2 cup plain nonfat Greek yogurt, and 2 cups of
baby spinach which I sauteed in garlic, olive
oil, salt, pepper, and chili pepper flakes.
Best part of all is the coconut
oil really firms this
baby up and it will fool your friends
into thinking it might be real cheese.
3 bundles flat rice noodles (around 14 ounces) 2 tablespoons toasted sesame
oil, plus more for the noodles 1 ounce whole
baby corn, cut
into pieces or 1 cup corn kernels (canned or frozen) 2 medium carrots, thinly sliced 1 medium red onion, halved and thinly sliced 3/4 cup green beans, chopped 1 cup broccoli, broken
into small florets 3 cloves garlic, finely chopped Chopped peanuts and cilantro, to garnish (optional)
One 18 - ounce tube polenta 1 1/2 tablespoons olive
oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut
into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with leaves, sliced crosswise 5 to 6 ounces fresh
baby spinach 4 scallions, green and white parts, sliced 1 tablespoon balsamic vinegar, or more to taste 1/4 cup sliced
oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste
Ingredients: 2 1 - inch rounds from a
baby watermelon 1/2 tablespoon extra virgin olive
oil Kosher salt Fresh ground pepper 1/2 lime, juiced 1 very small jalapeno, thinly sliced
into rounds (I like fiery things, but definitely seed your jalapeño if you're not
into super spicy.)
1 medium tomato, cored and cut
into quarters 1 small cucumber, peeled and cut
into large chunks Flesh from 1/2 avocado, cut
into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or
baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive
oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
Ingredients 1 1 «ÅÑ2 pounds fresh salmon fillets extra virgin olive
oil butter 2 tablespoons maple syrup 6 cups
baby lettuces, or mixed greens such as watercress or Mache 1 red pepper, seeded, cut
into a julienne and saut √ © ed in olive
oil 1 pound brown mushrooms, washed, dried very well, sliced and saut √ © ed in butter and olive
oil 3 «ÅÑ4 cup basic salad dressing (see recipe below)
ingredients SWEET POTATO CROUTONS: 2 medium sweet potatoes (peeled, cut
into 1 / 2 - inch dice) 2 tablespoons olive
oil Kosher salt & freshly ground black pepper (to taste) GOAT CHEESE BITES: 1/4 cup salted pumpkin seeds 1/4 cup salted sunflower seeds 8 ounces goat cheese Kosher salt (to taste) SALAD: 1/4 cup champagne vinegar 1 and 1/2 tablespoons dijon mustard 1 tablespoon honey 1/2 cup olive
oil Kosher salt and freshly ground pepper (to taste) 8 ounces
baby spinach 1/4 cup salted sunflower seeds (for garnish)
1 cup dried cannellini beans 3 cups vegetable broth (see note above) 4 cups water 2 tablespoons extra-virgin olive
oil Pinch salt 1 bay leaf 1/4 to 1/2 teaspoon Aleppo pepper 1/4 cup dry or medium - dry sherry 4 large thinly sliced shallots (about 1 1/2 cups) 1 medium butternut squash, cut
into 1/2 inch cubes (about 4 cups) 1 5 - ounce package
baby spinach 2 teaspoons sherry vinegar
Vegetarian Mushroom Soup with Greens Recipe 1 tablespoon olive
oil 1 large onion, chopped 1 package (10 ounces) fresh crimini mushrooms, sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut
into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut
into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls
baby hearty greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili sauce
Ingredients 1 tablespoon olive
oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or
baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut
into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive
oil in large, nonstick saucepan over medium heat.
ingredients ONE - POT GREEN CHILE CHICKEN ENCHILADA BAKE 2 tablespoons olive
oil 1 red onion (peeled, small dice, divided) 2 cups corn (shucked, fresh, cut off the cob) 1 container
baby spinach (5 - ounces) 2 teaspoons cumin 1 tablespoon chili powder 1 rotisserie chicken (skin and bones discarded, shredded) 10 6 - inch corn tortillas (divided) 3 cups store - bought green enchilada sauce (divided) 1 cup Monterey Jack cheese 1/4 cup cilantro (to garnish) Kosher salt and freshly ground pepper (to taste) 1 lime (cut
into wedges, to serve)
3 red chillies (see tip below) 3 tbsp
oil (cold - pressed rapeseed
oil or light olive
oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped
into bite - size pieces2 celery sticks, chopped
into small bite - size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or
baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.
Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below) 3 tbsp
oil (cold - pressed rapeseed
oil or light olive
oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped
into bite - size pieces2 celery sticks, chopped
into small bite - size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or
baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.
ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive
oil 1/2 cup pomegranate seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package
baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive
oil 1/4 cup Parmigiano Reggiano (shaved
into strips) Kosher salt and freshly ground black pepper (to taste)
1 - 2 Tbsp olive
oil 1 clove garlic, minced 1/2 onion, diced (yellow or red will work) 1 pound beets (about 2 medium - sized or 3
baby beets), peeled and chopped
into 1 / 2 - inch pieces 1 cup Israeli couscous 1 1/4 cups water 1/4 tsp kosher salt + more to taste pepper to taste
ingredients ROASTED VEGETABLES: 1 24 - ounce bag
baby medley potatoes 1 head fennel (stem removed, cored, cut
into 1 / 2 - inch wedges) 2 large carrots (peeled, cut
into 1 - inch pieces on a bias) 4 cloves garlic (skin - on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive
oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive
oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to taste)
Sea salt 3 tablespoons extra-virgin olive
oil 1 large bunch asparagus, ends trimmed, cut
into 2 - inch pieces 2 stalks celery, chopped 1 large onion, chopped 2 quarts faux chicken or vegetable stock 1 bay leaf 1 cup thick cashew cream, plus more for garnish Freshly ground black pepper 2 cups fresh
baby spinach Microgreens for garnish Place a large stockpot over medium heat.
1 tablespoon vegetable
oil 2 teaspoons sesame seed
oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut
into chunks salt, to taste several stems Thai basil or
baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
2 pounds stew meat salt and pepper 2 tablespoons canola
oil 1 onion, diced 2 cloves of garlic, minced 1 (6 ounce) can tomato paste 4 cups beef broth 2/3 cup red wine 1 tablespoon Worcestershire sauce 1 pound potatoes, cut
into chunks 1 pound
baby carrots 2 - 3 stalks of celery, chopped frozen peas, thawed and barely cooked (optional)
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced
into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut
oil 1 small or 1/2 large broccoli head — cut
into florets 2
baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
9 slices of bread 1 small carrot 4
baby radishes 1/2 an English cucumber 1 small tomato 1 1/2 tbsp olive
oil 1 1/2 tbsp lemon juice about 5 tbsp store bought Hummus or enough to spread on the bread slices about 4 tbsp store bought Pesto or enough to spread on the bread slices Salt and Pepper Slice the carrot, radishes, and cucumber
into thin slices.
2 tsp Olive
Oil A few drops Sesame
Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of
Baby Corn, fresh or tinned, sliced
into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped
Servings 4 servings Ingredients 4 skin - on salmon fillets (approximately 6 oz each) 1 lb
baby potatoes, cut in half 1 lb Brussels sprouts, cut in half 1/2 cup chopped hazelnuts 1/4 cup panko breadcrumbs 1 tablespoon chopped fresh parsley 3 tablespoons Dijon mustard 1 tablespoon honey Lemon zest Salt Black pepper Vegetable
oil Olive
oil 1 lemon, cut
into wedges
stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut
into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed
oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano)
baby greens or microgreens for garnish (optional)
3 Tbsp olive
oil 12 oz sliced mushrooms 1 1/2 c prechopped celery and onion (6 oz) 10 oz
baby spinach 2 c marinara sauce 24 oz prepared plain or sun - dried tomato and garlic polenta *, cut
into 24 slices (1/4» - thick) 2 oz part - skim mozzarella, shredded (1/2 c)
3/4 lb precut butternut squash cubes (3/4») or 1/2 med butternut squash, peeled, seeded, and cubed (2 c) 1 lg red bell pepper, cut
into 3/4» pieces 2 Tbsp extra virgin olive
oil, divided 1 tsp chopped fresh thyme or 1/2 tsp dried thyme 1/2 tsp salt, divided 1/4 tsp freshly ground black pepper, divided 2 Tbsp freshly squeezed lemon juice (about 1 lemon) 2 tsp honey 1/4 sm red onion, chopped, about 1/4 c 4 c loosely packed
baby spinach, 4 oz 1 sm Gala or Golden Delicious apple, cored and thinly sliced 1 c thinly sliced radicchio 1/2 c unsalted sunflower seed kernels