Sentences with phrase «coconut flakes at»

If for some reason I can not get there, I have gluten free oatmeal with berries and coconut flakes at home.

Not exact matches

I am sitting here debating if I should add some flaked coconut or chopped pecans to at least enough dough for a few cookies??????? I can't decide, but either way — I think they'll be great!!

I can also get organic coconut flakes for the same low price so I toast the sunflower seeds at 350F for about 20 minutes (tossing periodically) then let them cool.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

Put in a glass and garnish with sliced banana, strawberries, raw granola (get one at your health food store or make your own by mixing your favorite seeds, coconut flakes, nuts and sprouted grains), raw cacao nibs, and fresh mint.

Scrounging around my kitchen (as one does at 9 pm when they decide to bake), I gathered up bananas, coconut flakes and chocolate chips.

One at a time, place the shrimp in the batter and using your hands mold the batter around the shrimp and then immediately dip the batter covered shrimp in the coconut flakes.

I use small flaked coconut that I find in the produce section or at the health food store.

You can find the coconut flakes (the wide shards, not the same as shredded coconut) at Trader Joes, larger conventional grocery stores or Amazon.

Arrange nuts in a single layer on a heavy baking sheet, and bake at 350 ° for as little as two minutes for flaked coconut to five or more minutes (for dense nuts like almonds); shake the pan or stir frequently so the nuts toast evenly — they tend to brown on the bottom more quickly.

Our Organic Coconut Flakes and Coconut Chips are dehydrated at a low temperature to provide amazing flavor while remaining «raw.»

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

(You can use other garnishes you have at hand: chocolate chips, coconut flakes, nuts and so forth.)

-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]

The Artisana tastes better not because they have some super-secret process, but because the coconut flakes you buy at the store have been defatted (they're what's left after they press out the oil out for other uses).

-- 1 cup GF oats — 2 cups nuts — almond, hazelnut, pecans — or a mix of all three — 1 cup extra — dried fruit, coconut flakes, pumpkin seeds (stir these in at the end)-- 2 tsp spices — cinnamon, nutmeg, ginger — or a mix — 4 tbsp coconut oil — 2 tbsp sweetener — honey, maple, date nectar

To toast coconut: Spread flaked coconut over a cookie sheet and bake at 400 ° F. Stir occasionally and shake around until coconut is golden brown.

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

Toast the delicate coconut flakes, sesame seeds, and pistachios at 300 °F for 3 to 4 minutes, then transfer immediately to a plate to prevent burning.

Finally, decorate with berries, fruit and coconut flakes and place in freezer for at least 4 — 6 hours or overnight if possible.

Spread coconut flakes on a baking sheet and bake at 350 °F (175 °C) until light golden brown, about 8 to 10 minutes, stirring frequently.

Ingredients — 1 cup dry coconut flakes — 1/2 cup ground raw almonds — 1 teaspoon cinnamon powder — 1 egg * — 4 tablespoons coconut oil (solid at room temperature)-- 4 tablespoons maple syrup, agave nectar or honey — pick your choice * — spoon ground

Ingredients — 1 cup dry coconut flakes — 1/2 cup ground raw almonds — 1 teaspoon cinnamon powder — 1 egg * — 4 tablespoons coconut oil (solid at room temperature)-- 4 tablespoons maple syrup, agave nectar or honey — pick your choice * — spoon ground nutmeg — 1/4 teaspoon ground ginger Prep time: 10 minutes Cook time: 12 Total time: 22 Yield: 8 cookies

I also added some puffed spelt to add extra crunch and some goji berries and coconut flakes right at the end (these don't need to be baked).

Having looked at a few recipes online, I just opened my dried fruit and nut drawer and grabbed a few desirable ingredients, namely, coconut flakes, chia seeds, coconut flour, sliced almonds, cacao nibs, dried peaches, peanut butter and agave.

I especially appreciated her cookie choice today, which features not just a small batch recipe, but also a sweet / salty / chocolatey seven - layer cookie option without a speck of flaked coconut -LCB- shudder at that horrid substance -RCB-.

Toasted coconut topping: Toast some unsweetened coconut flakes for about 5 minutes at 300 degrees F. Dip each donut in sugar free pancake syrup and then in the toasted coconut.

I calculate this at about 750 calories, without taking into account any toppings and as soon as you add coconut flakes and cacao nibs, you're easily at 1000.

Pour the fine green beans and the sweet potato to the pan and cook it with the rest of the veggies for 5 minutes at high heat, then add the chopped tomatoes, a cup of cooked chickpeas, chilli flakes, 1 tsp Himalayan salt, 1/2 tsp ground pepper and the coconut, give it a good stir and cook until the fine green beans and the sweet potatoes are soft and ready to eat.

Spread coconut flakes on a baking sheet and bake in a preheated oven (at 250 degrees) for 10 - 15 minutes, stirring occasionally, until flakes become golden.

I have recently started making a few of these at home — with coconut flakes or without, cacao powder, dates or apricots, walnuts, pistachios, agave syrup, what not... Not one has tasted as delicious as these ones!

One at a time, stir in corn flakes, oats, dry ingredients, coconut, chocolate chips and nuts, just until each addition is incorporated.

I doubled the recipe and added a can of full fat coconut milk and red pepper flakes at the end.

Make sure that when you're shopping at the store, you find unsweetened coconut flakes.

of lime zest, some coconut flakes, and refrigerate for at least 2 hours OR freeze 30 minutes before serving.

While you could easily use your favorite milk for this recipe, I made a quick, dairy - free milk at home using unsweetened coconut flakes and filtered water.

I personally like to add something crunchy at the end, so that I have something to chew (which stimulates the digestive enzymes in my mouth and gets my digestion process started), so I add some coconut flakes, slivered almonds, chopped cashews, cacao nibs, goji berries, mulberries, etc., as «toppings» to my creamy smoothie.

Another video looks at coconut milk (which also has a harmful effect) and whole, flaked coconut which seems to be harmless in populations that eat a lot of whole coconut.

Our Organic Coconut Flakes and Coconut Chips are dehydrated at a low temperature to provide amazing flavor while remaining «raw.»

The chefs at NGI recommend using coconut flakes to coat the chicken and add great texture and flavor.

I got 5 # of coconut flakes unsweetened at Nuts.com for $ 29.5 that comes out to abut.36 cents per ounce hope this helps someone...

Some foods seem to immediately cause it (like certain nuts, coconut oil and butter surprisingly) and also correlate with bad cognitive function (forgetfulness while other foods like cashews lead to virtually no flaking (at least around the eyebrows) and also associated with better overall well being (energy, mental clarity etc).

ryan; hi, i buy the chia seed powder from the bulk barn and I have had really good results from putting this powder in my smoothies along with protein powder, frozen fruit, half a frozen banana, natrel milk, or almond, coconut, cashew, rice dream milk, coconut flakes or shreds, stevia powder etc in your smoothie recipes, not all at once through and I mix up these and I have tried new ingredients, mixed them up and I have even made up some new smoothies that taste realy good.

For the Americanas: I used unsweetened coconut flakes from Trader Joe's, in a Ninja bullet, with the 1/4 cup coconut oil from the recipe (coconut oil sold at Costco) + some of the juice of the zested lemons!

Hey Elana, I was just wondering if it was possible to make coconut flour at home by grinding some unsweetened coconut flakes maybe?

flour 2 eggs 1 C. coconut flakes Green food coloring Non-stick cooking spray Sour Punch Green Apple, Strawberry and Blueberry Candy Straws (I found mine at my local gas station in the candy section) White frosting Toothpicks Cadbury Mini Eggs Round frosting tip Disposable piping bag Kitchen scissors

I thought I hated coconut but the flour doesn't taste like the gross flakes at all!

And while you're at it, throw some peanuts, coconut flakes, and chocolate shavings on there, too.