So for lactose — I would start with 1/2 cup of milk on day # 1 then day # 2 try 1
cup of milk if passed day # 1 challenge — and then day # 3 stay at one cup of milk.
The cream of chicken doesn't sound weird at all You can also use 4oz of cream cheese and 1
cup of milk if you don't have the cream of ANY soup on hand XO
Not exact matches
If you really need the caffeine, a
cup of coffee with skim or soy
milk is OK.
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle
of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (
if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1
cup milk of choice (we use oat
milk or almond
milk) 2 eggs 150 g / 1 block feta cheese, crumbled
Vanilla Cream Filling 1 1/2
cups cashews — soaked for 4 hours 1/2
cup meat
of fresh young Thai coconut 1/2
cup almond
milk — homemade
if possible seeds
of 1vanilla bean 1/2
cup light agave syrup 1/2
cup coconut oil
1/2
cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled oats, choose certified gluten free
if intolerant 3/4
cup / 60 g unsweetened desiccated coconut 1
cup / 250 ml unsweetened almond
milk 1 egg or 1 tsp chia seeds soaked in 1/4
cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest
of 1 lemon
7
cups mini marshmallows (12.5 oz
if you want to make it easier) 2
cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2
cups of whatever your heart tells you 1 14 oz can condensed
milk, look for one that's just
milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch
of salt (or use salted butter and leave this out) 12 oz bag
of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
You can use 1/2
cup total
of almond
milk if you prefer not to use the creamer.
If it is too stiff, then add a 1/4
cup of plant - based
milk until you obtain a «soft serve» consistency batter.
1 handful
of kale 1 celery stalk 1/2 ″ piece
of ginger, peeled (less
if you don't like so much spice) 1 apple 1 - 2
cups of coconut water, filtered water, or vegan
milk
If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistenc
If the batter appears too thick, add another tablespoon
of milk, and
if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistenc
if it's not thick enough, add powdered sugar in 1/4
cup increments until you get your desired consistency.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut
milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...)
if desired, optional Salt and pepper to taste
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive oil two big pinches
of salt 1/4
cup apple, cut into 1/4 inch dice (place in a bit
of lemon water
if not using immediately) 3/4
cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit
of freshly ground black pepper
When it has melted whisk in the pureed butternut squash and 1/2
cup of whipping cream (half and half or
milk will be just fine
if you prefer a lower fat option).
If you're vegetarian, you'll have a complete and much higher protein if you balance 1 cup of milk to 1 cup of peas (so says Ellen Buchman Ewald, author of Recipes for a Small Planet
If you're vegetarian, you'll have a complete and much higher protein
if you balance 1 cup of milk to 1 cup of peas (so says Ellen Buchman Ewald, author of Recipes for a Small Planet
if you balance 1
cup of milk to 1
cup of peas (so says Ellen Buchman Ewald, author
of Recipes for a Small Planet).
20 ounce can crushed pineapple 1/3
cup coconut rum (or any rum you have on hand) 3/4
cup coconut
milk 2 teaspoons vanilla extract 1 1/2
cups all - purpose flour 1 teaspoon baking soda Pinch
of salt 1/2
cup unsalted butter, room temperature 2/3
cup sugar 3 large eggs 1
cup sweetened shredded baker's coconut (
if using unsweetened, increase the sugar by 1/4
cup)
Start with 1/4
cup of almond
milk and
if the consistency is too thick, add 1 tbsp at a time until it's at your desired thickness.
Scoop a desired amount
of hot nutrimeal onto the centre
of a bowl, pour over with about 1
cup almond
milk straight from the fridge, sprinkle with extra hemp hearts and drizzle with extra liquid sweetener
if desired.
The overall texture
of this spread is super smooth and fairly thick once it cools down, especially upon refrigeration, but
if you'd like it a lot thicker then just reduce the amount
of coconut
milk to 2/3
cup.
2 tbsp peanut butter 1 tbsp coconut sugar (or granulated stevia
if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond
milk or water 1/8
cup of ground almonds 2 mini bars
of sugar - free
milk chocolate + a square
of 90 % dark chocolate
ingredients: 1
cup heavy cream 1/4
cup half and half 1/4
cup low - fat
milk (I had 1 %;
if you drink whole, use 1/2
cup and leave out the half and half) 1/3
cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup
if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings
of a vanilla bean
If your recipe failed (like mine did), you can save it by adding 1.5
cups of almond
milk... it did the trick and the pancakes came out awesome.
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3
cups of raw cashews (organic
if possible; unsalted) • 3/4 teaspoon
of baking soda • 1/2 teaspoon
of sea salt • 3 eggs, separated • 1/2 tablespoon
of apple cider vinegar (or lemon juice) • 1
cup of greek yogurt (or non dairy yogurt for vegan) • 1/2
cup of almond
milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
If I make it as written I get a cookie - dough thickness... My best version uses 4 eggs and 1
cup of coconut
milk (plain, full - fat coconut
milk).
1 package white cake mix 1 3 oz package blackberry gelatin 1
cup of pureed blackberries, strained
if you don't want seeds in your cake 4 eggs, room temperature 1
cup vegetable oil 1/2
cup milk
1/4
cup ground almonds 1/8
cup of brown rice flour 1 tsbp coconut flour 1/4
cup of unflavored or vanilla whey (
if you're going unflavored, use ours!!!!) 1/8
cup of coconut sugar 1/2
cup almond
milk 1 - 2 tsps vanilla essence
Replace 1
cup cow's
milk with one
of the following: 1
cup soy
milk (plain) 1
cup rice
milk 1
cup fruit juice 1
cup water 1
cup coconut
milk 1
cup goat's
milk,
if tolerated 1
cup hemp
milk
If needed, add up to another 1/2
cup of coconut
milk a splash at a time to achieve desired consistency.
1 - 12 ounce block
of firm Silken Tofu (drained) 1/2
of a 13 ounce can pureed pumpkin or about 3/4
cup 1
cup unsweetened, plain, vanilla or lite vanilla soy
milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3
cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2
cup brown sugar (this is not a really sweet custard, so add another 1/4
cup brown sugar
if you prefer) 1 teaspoon vanilla extract
This looks wonderfull, but one question, in the recipe its says 0.5
cups of milk is an ingredient, then to laddle out 0.5
cup of the
milk, and so on, but then later it says to ass the remaining
milk, how can there be any remaining
milk if you laddle out all
of the 0.5
cups?
Notes: You can replace the coconut oil and
milk with 1/2
cup of vegan butter,
if desired.
If malt isn't your thing, I recommend replacing the
cup of malted
milk powder in the recipe with an additional
cup of confectioner's sugar.
If you don't have buttermilk, you may stir 1 teaspoon
of lemon juice or vinegar into 3/4
cup of cow's
milk (not skim).
If you want to prep for the week, simply multiply the ingredients using 3 Tbsp
of seeds for every one
cup of milk.
Add all but 1/2
cup of milk mixture to crumbs and beat at medium speed (or high speed
if using handheld mixer) for 1 1/2 minutes.
1 2/3
cup of coconut
milk 1 tbsp
of apple cider vinegar 1/2
cup of coconut oil 1 1/4
cup of agave or maple syrup 1 tbsp
of vanilla extract (or
if you have a vanilla bean, crack that baby open!)
But
if we're going to make a beautifully thick key lime pie like the one served at Jimmy Buffett's Margaritaville restaurants we need to use something like 1 1/2 cans
of sweetened condensed
milk, or more accurately, two
cups of the stuff.
3 bananas 1 tin
of sweetened condensed
milk 2
cups whipping cream 1 package
of digestive biscuits or graham crackers1 stick
of butter 1 tsp vanilla 1 small bar
of chocolate
If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.
1/2
cup of cooked quinoa 1/2
cup of oats 1
cup of almond
milk + water
if needed 1 scoop
of Fit Delis Vanilla protein powder 1 tablespoon
of milled flaxseed 1 tablespoon
of sunflower seeds 1 tablespoon
of raisin or goji berries
This recipe comes to just over 400 calories for a huge half a squash serving, or half that
if you serve it as a side for 4 (using low fat cream cheese and 1 %
milk) assuming the whole squash is 6 - 7
cups of squash.
1 tablespoon
of almond butter + extra for drizzling on top almond
milk to blend — I try to add as little as possible as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4
cup and then add gradually
if my blender is struggling.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (
if out
of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2
cups) coconut
milk 1
cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more
if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond
milk (or any other
milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup
if you have a sweet tooth).
1
cup all - purpose flour 1/4
cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons
of milk (
if needed) Brown sugar, to taste
And as
if that weren't reason enough to chuck your usual midday
cup of coffee, this recipe is naturally sweetened with maple syrup and made creamy with almond
milk.
1
cup + 3 tablespoons (9 1/2 fluid ounces) warm
milk (11 to 11 1/2 ounces
if using gluten free pastry flour in place
of bread flour) **
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3
cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut
milk (not lite, regular full fat glory), plus more
if needed ** 1
cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch
of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3
cup chopped pistachios whipped cream, either dairy cream or coconut cream
If it's as absorbent as coconut flour, then you'll need about 1/2
cup of pumpkin purée in place
of the almond
milk.
You can always add vinegar (or lemon juice) to any
milk if you don't have buttermilk - usually 1 tablespoons per each
cup of milk.
Then take about 1/4
cup of warm
milk and pour over sugar and dry yeast; Let it set until yeast gets activated -LCB- and this will tell you
if the yeast is still active -RCB-