-- no honey (no sweetner at all)-- 3 chia seed «eggs» instead of eggs — 2/3
cup apple sauce with cinnamon instead of 2 egg whites (thinly sliced apple with cinnamon stewed'til soft then blended into a smooth sauce in a food processor)-- all wet ingredients into dry and mix
Not exact matches
Wet ingredients 160 ml / 2/3
cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3
cup coconut oil, butter or olive oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia seeds mixed
with 9 tbsp water) 1/2
cup / 120 ml
apple sauce, unsweetened (see below for instructions hot to make your own) 3 organic
apples
Ingredients: 1/2 banana (can use
apple sauce as a substitute) 2 tbsp maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2
cup of oats (Stick
with rolled oats.
cinnamon 1 scoop protein powder (I used raw protein) 1/2
cup apple sauce 1/2
cup egg whites 1
cup raisins Recipe Directions: Preheat oven to 350 degrees; grease an 8 * 8 inch baking pan and line it
with parchment paper.
Oh... yeah, and I didn't add a full 1/2
cup with agave alone — I added some two or three TBSP of
apple sauce to make up the 1/2
cup.
- While the cake is still warm, combine the remainder of the reserved
apple juice (roughly 1/2
cup)
with the 2 tablespoons of brown sugar in a small
sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively
with the Sour Cream Drizzle, and garnishing
with chopped walnuts, if desired.
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3
cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought
apple sauce — chive - yogurt
sauce or low fat sour - cream
with or without smoked salmon
I made this last night using the
apple sauce option,
with brown sugar syrup in place of the agave nectar, and a
cup of frozen mixed berries and... wow.
Reserve 1/2
cup of the date soaking liquid and combine it
with the dates, chicory coffee / regular coffee and
apple sauce in an upright blender, blend until smooth.
Other great recipes include cauliflower crusted pizza, baked salmon
with blueberry
sauce, pork chops and
apple compote, chocolate brownie caramel
cups, maple bacon chocolate chip cookies and more!
Berry
sauce: For a luscious
sauce to serve over your favorite desserts, combine a pint of blueberries
with 1/2
cup berry or
apple juice in a saucepan.
1/2
cup Almond milk (I used home - made) 1/3
cup water
with 1 tsp chia seeds (mix and leave for 10 mins) 1 tsp vanilla extract 2/3
cup cocoa powder 1/4 tsp cinnamon 2 tsp baking powder 1/2 tsp salt 1/4 tsp
apple cider vinegar 1 mashed banana 120gm sugar free
apple sauce (1 tub)
Apple Maple
Sauce with Pecans: 2
apples peeled, cored and sliced 1/2
cup Maple syrup 1/4
cup water 1/2
cup butter 1/2
cup brown sugar 2/3
cup of chopped pecans or walnuts (optional)
i sub half the oil
with apple sauce and use 1
cup of fresh blueberries.
If you prefer your
apple sauce served in a
cup, we have that too, in four flavors: regular
apple sauce,
apple sauce with cinnamon,
apple sauce with berries, and
apple sauce with apricots.
I made it today
with all whole wheat flour, 1/4
cup apple sauce and 1/4
cup apple butter instead of the oil, used raisins instead of nuts and reduced the sugar to 2/3
cup.
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables
with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad
with roasted mushrooms and parmesan fried rice
with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp
with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza
with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad
with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti
with tomato
sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream
apple pie baked
apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter
cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel
apples caramel chocolate
apples carob caramel tarts
with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie
with whipped coconut cream chocolate caramel orange tart
with seasalt chocolate covered bananas
with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes
with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets
with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches
with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut
cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes
with vanilla frosting raw chocolate
with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
Cider - Braised Chicken Legs
with Onion - Raisin
Sauce Recipe - Morgan Brownlow 1/2
cup pure olive oil 20 whole chicken legs Salt and freshly ground black pepper 4 large Spanish onions, halved crosswise and thinly sliced 20 sage leaves 6 bay leaves 2
cups mixed dark and golden raisins 1 teaspoon crushed red pepper 2 quarts plus 2
cups apple cider 1
cup cider vinegar 3 quarts chicken stock or low - sodium broth 1/2
cup chopped flat - leaf parsley Preheat the oven to 400 °.
For the Indian Carrot,
Apple and Ginger pudding / halwa 1 1/4 cup grated carrot (one medium carrot) 1 cup peeled, cored and grated apple (one medium — any tart type) 1 tbsp grated fresh ginger 1 cup milk (I used low fat) 1/4 scant cup sugar (since I served the pudding with the caramel sauce, I kept the sugar level
Apple and Ginger pudding / halwa 1 1/4
cup grated carrot (one medium carrot) 1
cup peeled, cored and grated
apple (one medium — any tart type) 1 tbsp grated fresh ginger 1 cup milk (I used low fat) 1/4 scant cup sugar (since I served the pudding with the caramel sauce, I kept the sugar level
apple (one medium — any tart type) 1 tbsp grated fresh ginger 1
cup milk (I used low fat) 1/4 scant
cup sugar (since I served the pudding
with the caramel
sauce, I kept the sugar level low.
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon
apple cider vinegar Kosher salt (to taste) 1/2
cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2
cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT
SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gr
SAUCE VINAIGRETTE: 1/4
cup hot
sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gr
sauce 2 tablespoons
apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2
cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS
WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
1/2
cup tahini — note that oil / solid contents vary in tahinis, which could affect the end result of your UGD 1/2
cup apple cider vinegar — I like the organic unfiltered kind
with the mother 1/4
cup soy
sauce — for a gluten - free UGD, use GF tamari 1 tbsp lemon juice, about half a lemon's worth 1/2 tsp salt — use more if you're using kosher salt 3 cloves garlic, minced 2 tbsp — 1/2
cup water — depends on the liquid content of your tahini.
* 2 large onions, peeled and sliced * one 4 1/2 pound brisket, preferably local and grass - fed * 1/4
cup apple cider vinegar * 1/4
cup wheat - free tamari or soy
sauce * 1/4
cup Worcestershire
sauce (I used Annie's brand which is all natural / vegan) * 1/4
cup strong black coffee (I mixed 1 teaspoon organic freeze - dried coffee
with 1/4
cup water) * 1/4
cup all natural barbeque
sauce * 3 tablespoons pure maple syrup * 3 tablespoons favorite hot
sauce
So I replaced the third
cup honey
with a combo of unsweetened
apple sauce and real grade A organic maple syrup and they where still yummy and my dsughter loved them!
I haven't tried this recipe
with anything else so I can't say for sure what would work, but I think you could try replacing the mashed banana
with 1 1/2
cups of unsweetened
apple sauce and see how that works out.
DAY 2 BREAKFAST: Green juice of spinach, lemon, cucumber, celery (no
apples) and a chia pod MID MORNING: A soy latte LUNCH: Homemade soup
with lots of vegetables DINNER: A lean piece of grilled steak served
with broccolini, Brussels sprouts, homemade Napoli
sauce SNACK: Instead of a sweet snack I enjoy a
cup of English breakfast tea
with honey
(To make this vegan, replace eggs
with 1/3
cup of
apple sauce.
1 pound dried navy or cannellini beans, soaked overnight 8
cups vegetable stock or water (went half and half) 1/4
cup + 2 tablespoons molasses 1/4
cup + 2 tablespoons
apple cider vinegar, plus extra 1/4
cup + 2 tablespoons miso (I used a mellow / light one) 2 tablespoons low sodium, gluten - free tamari soy
sauce 1 1/2 tablespoons dry mustard 1 large garlic clove, finely grated
with a microplane 1 teaspoon smoked paprika 1 1/2 teaspoons finely grated ginger (from a peeled, 3 - inch piece) Drain the beans.
I just discovered peanut flour... Added
with egg whites, yogurt, some
apple sauce ans raisins, I make some high protein
cup cakes... Delicious!
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3
cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought
apple sauce — chive - yogurt
sauce or low fat sour - cream
with or without smoked salmon
For dinner, 3
cups of ww pasta
with a mushroom tomato
sauce for dinner
with a large 5
cup romaine lettuce salad
with my home - made silken tofu
with Dijon mustard and balsamic vinegar dressing, an ounce of toasted almonds and 1/2
cup of broccoli sprouts; for lunch a 16 ounce bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a large
apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made
with soy milk and ground flax seed along
with a 2
cups of steel cut oatmeal cooked in water
with an ounce of raisins and a tablespoon of brown sugar.
I haven't tried this recipe
with anything else so I can't say for sure what would work, but I think you could try replacing the mashed banana
with 1 1/2
cups of unsweetened
apple sauce and see how that works out.