A black and white polka - dot camisole + a black pinstripe skirt or a floral skirt on
black ground + a cover - up.
Not exact matches
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon
ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup
+ 2 tablespoons cool water 1/4 cup
+ 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these
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.
3
+ tablespoons ghee or clarified butter 2 medium yellow onions, chopped 1 tablespoon
black mustard seeds 2 medium cloves garlic, chopped 1 thumb peeled ginger, grated scant 1 teaspoon crushed red pepper flakes 1 teaspoon cumin seeds, crushed 1 teaspoon coriander seeds, crushed 1 teaspoon
ground turmeric 1/2 teaspoon fine grain salt 1 28 - ounce can crushed tomatoes 1 tablespoons garam masala
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can
black beans, drained and rinsed 1 cup corn, thawed if frozen 1
+ 1/2 cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly
ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano,
+ a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
2 Tbsp
+ 1/4 c canola oil, divided 1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly
ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp
ground flax seeds
+ 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and
black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.
2 cups water 1 cup grey - green or brown lentils 2 Tbs
ground flaxseeds
+ 4 Tbs water 1 medium yellow onion, diced 1 teaspoon olive oil 1 cup instant or regular rolled oats 1 cup tomato sauce 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried parsley 1/2 teaspoon salt 1/4 teaspoon
black pepper 1/4 cup BBQ sauce 2 Tbs ketchup
When we make tacos, I usually use 1 pound of 90 %
+ lean
ground turkey or beef with 1 can of drained no salt added
black or kidney beans, 1 packet of Mrs. Dash Taco Seasoning, and 1 can of no salt added Rotel tomatoes.
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons
+ hot pasta water fine grain sea salt & freshly
ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers
fresh pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions, sliced 1/4 cup fresh cilantro, chopped
+ extra for garnish salt and freshly
ground black pepper 8 - 10 small corn or whole wheat four tortillas sharp Cheddar cheese, grated pico del gallo sour cream (optional) hot sauce (optional)
1/4 c olive oil
+ 1 finely chopped medium onion
+ 6 thinly sliced garlic cloves
+ pinch red pepper flakes
+ 1 basil sprig, plus extra for garnish
+ one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand
+ 3 tsp red wine vinegar
+ kosher salt and freshly
ground black pepper
+ cooked spaghetti, for serving
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons
ground flaxseed 1/4 cup
+ 1 Tablespoon water 2 teaspoons
ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium
black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
1/4 c olive oil
+ 1 lb (3 small) beef short ribs
+ kosher salt and freshly
ground black pepper
+ 1 finely chopped medium onion
+ 4 thinly sliced garlic cloves
+ 4 c chicken stock
+ one 8 - oz ham hock
+ one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand
+ 2 tsp red wine vinegar
+ 1 tsp dried oregano
+ 1 small basil sprig
+ cooked fusilli, for serving
+ grated Pecorino Romano, for garnish
2 cups raw cashews 1 whole head garlic 1 tablespoon
+ 1 teaspoon extra virgin olive oil 2 tablespoons lemon juice 5 tablespoons water 1/2 teaspoon salt 1/4 teaspoon freshly
ground black pepper
Corn relish: 1 1/2 c corn kernels
+ 1 1/2 c white wine vinegar
+ 3/4 c sugar
+ 1/2 c water
+ 2 tbsp honey
+ 1 tsp coriander seeds, toasted and coarsely
ground + 1 tsp
black peppercorns, toasted and coarsely
ground + 1/4 tsp crushed red pepper flakes
3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon
ground black pepper 3 tablespoon
+ more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar
freshly
ground black pepper
+ extra to taste 14 oz.
2 tbsp mayo
+ 1 tsp Creole mustard
+ 1 tsp chopped dill
+ 1/2 tsp chopped thyme
+ 1/4 tsp celery seeds
+ kosher salt and freshly
ground black pepper, to taste
+ 2 slices white bread, toasted
+ 3 oz smoked city ham
+ 1/4 c baby arugula leaves
+ 2 slices canned jellied cranberry sauce
+ 2 slices aged cheddar
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch
ground cloves Large pinch grated nutmeg 1 cup (
+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly
ground black pepper to taste
chili powder dash cayenne pepper salt and freshly
ground black pepper, to taste 1/3 cup fresh cilantro, chopped
+ extra for garnish Cheddar or any Mexican blend of cheese, shredded for topping
2 pounds red potatoes, scrubbed and diced 1/4 cup
+ 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped sweet (Vidalia) onion 1/2 cup diced celery 3 - 4 tablespoons chopped spicy or sweet pickles 2 teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly
ground black pepper
1 T. vegetable oil 2 cloves garlic, minced 1 t. chili powder 1 chipotle pepper in adobo, minced
+ 1 T. sauce 1 t.
ground cumin 4 dashes cayenne pepper 1 can pinto beans, drained and rinsed 1 can
black beans, drained and rinsed 1/3 c. water 2 c. cooked brown rice 1/4 c. fresh salsa
1 lb dried chickpeas, soaked overnight and drained
+ 1 tbsp kosher salt, plus more to taste
+ 1 tsp baking soda
+ 1/2 c tahini
+ 6 tbsp lemon juice
+ 6 tbsp olive oil, plus more to garnish
+ 4 garlic cloves, mashed into a paste
+ freshly
ground black pepper, to taste
+ pita chips, for serving
3 pounds potatoes, peeled and cut into large chunks sea salt 4 tablespoons extra virgin olive oil 4 cloves garlic, minced 1 bunch kale, large stems stripped and discarded, leaves chopped 1/2
+ cup warm milk or cream freshly
ground black pepper 5 scallions, white and tender green parts, chopped 1/4 cup freshly grated Parmesan, for garnish (opt) fried shallots, for garnish (optional)
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly
ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg
+ 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon
+ 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon
ground cumin 2 teaspoons
ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly
ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
Lunch - brown rice
+ black beans,
ground chicken, mozzarella cheese, banana peppers, hot sauce, broccoli / green beans OR chicken breast, peppers, broccoli, carrots, cauliflower, sweet potato, grass fed butter
Sometimes folks add other healing spices, such as freshly
ground black pepper (for proper digestion) and / or cinnamon (also anti-inflammatory
+ high in antioxidants).
+ 1/3 c coconut oil
+ 1/3 c honey (paleo) or maple syrup (vegan)
+ 1 T turmeric
+ 1 t
ground ginger
+ 1/2 t
ground cardamom
+ 1/4 -1 / 2 t
ground black pepper
easy cleanse: invigorating turmeric broth makes 12 cups
+ 2 yellow onions, quartered
+ 1 whole turmeric root, washed and sliced
+ a 3 - inch piece of ginger root, washed and sliced
+ 1/2 t freshly
ground black pepper
+ 2 t salt
+ 2 dried chili peppers
+ 1 strip dried kombu seaweed
+ 12 c water for finishing
+ juice of 1 lemon
+ 1/4 c extra virgin coconut oil
salted caramel
black bean brownies makes 12 ingredients
+ 1 can
black beans, rinsed and drained well
+ 3/4 c coconut sugar
+ 3/4 c cocoa powder
+ 3 T coconut oil
+ 2 T
ground flax mixed with 6 T water (aka 2 flax eggs)
+ 2 t vanilla extract
+ 1/4 t salt
+ 1.5 t baking powder
+ 1 batch salted date caramel (below)
1/2 cup dried lentils, rinsed (I used small
black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt
+ freshly
ground black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped
1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk of celery, chopped fine 1 large carrot, peeled and chopped 1/4 cup capers
+ 1 Tablespoon vinegar water from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup flat - leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt fresh
ground black pepper
Soup 2 pounds fresh tomatillos, husks removed and washed, cut in half 1 medium onion (8 ounces), peeled and coarsely chopped 7 large garlic cloves, peeled, cut in half 2 small jalapeno peppers, split and seeded 1/2 teaspoon
ground cumin 1 tablespoon kosher salt 1/4 teaspoon
ground black pepper 5 1/2 cups chicken stock (or three 14oz cans low sodium chicken broth
+ 1/2 cup water) 15 sprigs fresh cilantro, tough stems discarded
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)
First, make Turmeric Paste: 1/4 C turmeric powder
+ 1/2 cup pure water
+ 1/2 t
ground black pepper or throw in a few peppercorns (they'll dissolve).
1 cup
black rice, preferably soaked overnight 1 knob fresh ginger, about the size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon
ground cinnamon A few large pieces of organic orange zest Pinch of salt 2 cups water Handful each flat leaf parsley
+ cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon
+ 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and
ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (
+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.
2 tablespoons extra virgin olive oil 1 teaspoon
ground cumin 1 teaspoon
ground coriander 1 teaspoon Ras el Hanout (if on hand or make your own) 1/2 teaspoon chili flakes, or more or less — depending how spicy you like it Good dose sea salt
+ black pepper
White bean sauce ingredients • 1 cup cooked white beans • 1/4 cup
+ 2 tablespoons freshly squeezed orange juice • 1 tablespoon balsamic vinegar • 1 1/2 tablespoons tamari • 2 tablespoons olive oil • sea salt — to taste • freshly
ground black pepper — to taste • zest of 1 orange
Print
Black bean brownies Ingredients 1.5 cup cooked black beans approx. 300 g 2 chia eggs 2 tablespoons ground chia seeds + 5 tablespoons water, stir and let it sit for 5 - 10 minutes 50 g roasted almonds ground 70 - 80 g coconut sugar 60 g -LSB
Black bean brownies Ingredients 1.5 cup cooked
black beans approx. 300 g 2 chia eggs 2 tablespoons ground chia seeds + 5 tablespoons water, stir and let it sit for 5 - 10 minutes 50 g roasted almonds ground 70 - 80 g coconut sugar 60 g -LSB
black beans approx. 300 g 2 chia eggs 2 tablespoons
ground chia seeds
+ 5 tablespoons water, stir and let it sit for 5 - 10 minutes 50 g roasted almonds
ground 70 - 80 g coconut sugar 60 g -LSB-...]
for the spice mix 1
+ 1/2 tbsp
ground cumin 1 tsp
ground cinnamon 2 tsp
ground turmeric 1 tsp
ground ginger 1/4 tsp
ground black pepper 1 tsp salt
1
+ 1/2 tbsp extra virgin olive oil 1 - 2 garlic cloves 300 g spigarello 2 tbsp pine nuts 2 tbsp goat feta 150 g soba freshly
ground black pepper
6 shallots, unpeeled 1 can (13.5 oz) light coconut milk 2 c reduced - sodium chicken broth 1 1/2 lbs butternut squash, peeled and cut into 1/2» cubes 1/2 c packed fresh cilantro
+ 1 Tbsp chopped, for garnish 1/2 tsp salt 2 Tbsp fish sauce 1/4 c minced scallions, green parts only
Ground black pepper
ground grass - fed beef 1 clove garlic, grated 1/4 teaspoon minced rosemary leaves 1/4 teaspoon minced thyme leaves 3/4 teaspoon fine
ground sea salt 1/4
+ 1/8 teaspoon
ground black pepper 1 tablespoon extra virgin olive oil 1 1/2 cups shredded Brussels sprouts Pinch of poultry seasoning 3 sliced heritage breed pork bacon, cooked 3 burger buns
2 tbsp Liquid Honey 2 tbsp Grainy Dijon Mustard 2 tbsp Balsamic Vinegar 1 tbsp Olive Oil 1 tbsp Club House Garlic Plus Seasoning (or, 1 tsp minced garlic
+ 1 tsp salt
+ 1/2 tsp
ground black pepper) 1 large or 2 small pork tenderloins Large ziplock bag
1
+ cups mixed vegetables, chopped 1 - 2 teaspoon (s) olive oil Himalayan salt Freshly
ground black pepper (optional) Spices of choosing (optional)
Hit with a generous pinch Kosher salt
+ a few
grinds black pepper and toss to combine.