Sentences with phrase «cook in a little coconut oil»

And for a sweeter topping slice up the bananas and cook them in a little coconut oil.

Cook evenly on both sides (I like cooking it in a little coconut oil — tastes delicious!)

Pan cook in a little coconut oil (the spray oil is easy and helps control portion) edamame, shallots ginger, S & P, then throw that yummy mix in the NutriBullet and blend til smooth - ish.

Not exact matches

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

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Heat a fry pan over medium heat and cook pancakes in a little coconut oil on both sides until cooked through.

Fry batter (makes 3 or 4 pancakes) in a little extra coconut oil over medium heat on both sides until cooked through.

You can either cook the veggie burgers in a skillet with a little refined coconut oil until crisp on both sides (on medium heat for about 5 minutes per side), or bake in a 350F oven for 40 minutes, flipping the patties half - way through the cooking time (this is the method I chose).

I am slightly obsessed with coconut oil, I've been using it in cooking and baking, in place of butter on my toast and the little girl loves it straight from the spoon!

Form into little patties, and pan-fry in a bit of clarified butter or coconut oil over medium heat, flipping once along the way until both sides are golden brown and the patties are cooked through.

A few drops to my face, a little something to my hands while cooking in the kitchen (yess for coconut and olive oil!)

You may need to add a little more coconut oil if cooking in batches.

If you love breakfast hash browns but aren't eating butter, try cooking your shredded potatoes in a little coconut oil — the texture will be the same and don't worry, the coconut oil doesn't make your food taste like a piña colada!

Cook chicken in a pan with a little coconut oil over medium - high heat until cooked through.

Cook evenly on both sides over medium heat in a little coconut oil.

Sometimes I'm eating really «clean» with eggs and broccoli cooked in coconut oil, while other times I'm being a little naughty with a fat guac burger.

1 tablespoon cod liver oil daily, (mixed with water or a little fresh juice) 2 8 - ounce glasses whole milk daily, preferably raw and from pasture - fed cows 4 tablespoons butter daily, preferably from pasture - fed cows 2 or more eggs daily, preferably from pastured chickens Additional egg yolks daily, added to smoothies, salad dressings, scrambled eggs, etc. 3 - 4 ounces fresh liver, once or twice per week Fresh seafood, 2 - 4 times per week, particularly wild salmon, shellfish and fish eggs Fresh beef or lamb daily, always consumed with the fat Oily fish or lard daily, for vitamin D 2 tablespoons coconut oil or 1/2 cup coconut milk daily, used in cooking or smoothies, etc..

Then, into the eggs, whisk in the pumpkin puree, honey, melted coconut oil, coconut milk and vanilla extract (I recommend doing it in that order — that way if your coconut oil is a little hot if you've just melted it, it will not cook and curdle the eggs!).

In a large stockpot, cook the chicken in a little coconut oiIn a large stockpot, cook the chicken in a little coconut oiin a little coconut oil.

If you haven't cooked your pumpkin yet, simply dice, toss in a little coconut oil, and roast in the oven until soft.

A few drops to my face, a little something to my hands while cooking in the kitchen (yess for coconut and olive oil!)

5 — Cook your fritters in a medium size skillet or fry pan over medium heat with a little coconut oil (or cooking fat of choice).

I cooked them with a little coconut oil in the pan so the outsides were crispy & the center was soft & fluffy.

Just par boil and cook in the oven with a little olive or coconut oil, plus some herbs and spices of your choice.

Next, with a little coconut oil melted in the bottom of the skillet, I cracked open several eggs, added a bit of water (per Julie's suggestion), made sure the temperature was moderate so the eggs didn't cook too fast (another suggestion from my friends) and began to quickly stir the egg mixture with a fork (Suzie's great tip).