You can omit the cocoa powder and vanilla and add
a cup of strawberries for a strawberry version, or add cinnamon and nutmeg for a Chai Chia Pudding.
(I wish I could afford 1
cup of strawberries for 2500 students every day.)
Add
a cup of strawberries for a sweet spring - like strawberry almond milk or toss in a tablespoon (or two) of cacao powder for a chocolate almond milk.
Not exact matches
10 ripe sweet
strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3
cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash
of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more
for garnish
Distribute between bowls, leaving about 1/3
cup of the smoothie in the blender
for the
strawberry swirl.
Low Carb Strawberry Ice Cream: 6.6 net carbs
for each 1/2
cup serving (not including fresh
strawberries — makes about 5
cups of ice cream)
You will need 3/4
cup (180 ml / grams)
of the roasted
strawberries for the ice cream.
for the cake: 1/2 pint
strawberries, hulled and chopped 1/4
cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2
cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4
cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch
of salt
Place a
strawberry slice on top
of the yogurt mixture in each
cup and place the whole tray in the freezer
for at least 3 hours.
for the icing: 1
cup confectioners» sugar, sifted 4 tablespoons butter, at room temperature 1/4
cup strawberry jam (I used reduced sugar) pinch
of salt sprinkles,
for topping
Just change out the raspberry Greek yogurt
for strawberry flavored and use a
cup of chopped
strawberries in place
of the fresh raspberries.
Add a 1/4
cup of strawberries, raspberries, or blueberries on top
for a nice touch and you'll only be adding an extra 2 - 3 net carbs.
For the
strawberry jam icing: 1
cup powdered sugar, sifted 4 TBSP unsalted butter, at room temperature 1/4
cup strawberry jam A pinch
of salt Sprinkles, to decorate
While the
strawberries cool, cut small squares
of foil, large enough to cover the tops
of the
cup with a little slit in the middle
for the stick.
4 slightly heaped
cups (about 20 ounces) fresh, ripe
strawberries, hulled and quartered 2/3 to 3/4
cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2
cup water Juice
of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less
for a barely detectable bite, more if you'd like it more present) Pinch
of sea salt
Strawberry Liquor (any berry or pomegranate works) juice
of 1 lime plus slices
for garnish 1 pound watermelon chunks 2
cups ice plus more
for glasses
strawberries for... Continue Reading →
For the compote, right after you make the oats, simply place frozen
strawberry halves in a small
cup or bowl and put them in the fridge overnight with the mug
of oats.
Ingredients 4
cups of crushed fresh berries 1/2
cup refined sugar 1/2
cup raw turbinado sugar 1/2
cup stevia 3/4
cup water or
strawberry juice 6 tablespoons fruit pectin
for low / no sugar recipe 1 teaspoon butter, optional 3 16 - oz canning jars with lids
About 10
strawberries blended with 1/2
cup of water, stir in 1 tbsp chia seeds, microwave
for 2 - 3 minutes and let cool / gel in the freezer until it reaches a thicker, jam - like consistency, about 30 minutes.
Green Juice * Recipe
for two * 2 bananas 1 lemon 1
cup frozen pineapple 1/2
cup frozen
strawberries or mango pieces Handful
of washed kale 1/4 teaspoon fresh or frozen ginger 1/2
cup water Sprinkle
of cayenne pepper
7 kiwis (6
for tha drink, 1
for the clink clink) 1 pound
strawberries, hulled and sliced, set a few aside to leave whole
for the pitcher 4 - 5
cups of water 6 - 8 tablespoons white granulated sugar, depending on the sweetness
of the fruit.
AND the belly is happy about it Let's start baking... well, not really Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2
cups of So Delicious Vanilla Coconut Milk 2
cups of So Delicious Strawberry Ice Cream 2
cups of frozen
strawberries (I buy fresh and put in freezer) 2
cups of ice cubes 3 - 4 small fresh basil leaves (grab a few extra and set aside
for garnishing) 1/2
cup of frozen blueberries (again, I buy fresh and freezer myself) Directions: 1.
Toss one acai pack into your high - powered blender along with one banana and one
cup of strawberries (use fresh
strawberries for a thinner smoothie or frozen
strawberries for a thicker smoothie).
For the topping: 500 g fresh
strawberries or a mix
of assorted berries 240 ml (1
cup) water 1/2 plus 1/8 teaspoons agar - agar
If using fresh fruit, place 3/4
cup of fresh fruit (e.g
strawberries for pink / red layer) with 3/4
cup of water in your food processor and puree.
-- 1 unsweetened smoothie pack (I use Tambor Acai)-- 1/2 banana (use frozen
for creamier consistency)-- 1/2
cup strawberries — 1/2 nectarine — 2/3
cup coconut water — Optional: 1 tablespoon
of liquid chlorophyll (to get your dose
of greens without even tasting them!)
(I substituted this
for one serving
of strawberry yogurt, 2 tablespoons
of vegetable oil, 1/3
cup of evaporated milk, and a splash
of water)
Pin It Ingredients: 16 oz frozen mango chunks 1 1/2
cup chopped fresh
strawberries 4 oz gran centenario tequila 2 oz agavero orange liqueur juice
of 1 lime chile lime salt,
for rimming Read more at oliveandivyblog.com
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please
for the love
of all that is good in this world when you do make your dark chocolate
strawberry coconut butter
cups (or any
of the recipes you find on this blog
of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram.
Gently fold in 1/2
of the
strawberries, and 1
cup of granola.The batter will be thick and perfect
for scooping!
Ingredients
for the batter: 1/2
cup soaked cashews (soak in water
for a couple
of hours) Juice
of 1 lemon 1/8
cup melted coconut oil 1/4
cup coconut milk 1/8
cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried
strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
for the
strawberry salsa: about 1
cup of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice
of 1 small lime 1/4 teaspoon
of salt dry ingredients
for the pancakes: 1
cup of buckwheat flour 1
cup of oat flour 1/4 teaspoon
of salt 2 teaspoons
of baking soda 3 tablespoons
of poppy seeds wet ingredients: 1
cup of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon
of olive oil 1 teaspoon
of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil
for the pan
Fold in 1
cup of the
strawberries and let the batter rest
for 15 minutes; it'll thicken slightly.
You should have about 1/3
cup of puree, add a few more
strawberries if necessary or save any extra puree
for frosting; set aside.
To make a pitcher
for 4 Frozen Pineapple Strawberry Margaritas, follow these guidelines: 4
cups of fresh pineapple cubes 2
cups of fresh whole
strawberries, hulled 10 tbs
of sugar 6 oz
of white Tequila or more 2 oz
of Triple Sec 1/2
cup of orange juice 4
cups of ice 4 whole
strawberries or 1/2 lime
for garnish.
Here's how to make a green smoothie
of your own: 2
cups almond milk (soy or rice work well too) 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1
cup of frozen berries (
strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and
for a beginner, I would recommend starting with 1/2
cup.
Clean Eating Green Smoothie Credit @dashingdish (check out her blog) 2
cups Fresh spinach 1/4 medium Banana 1/4
cup Strawberries, diced (about 3 - 4 berries) 1/2
cup Low fat cottage cheese 1 1/4
cup Vanilla or plain protein powder (I use Designer Whey, which is 100 calories per scoop) 1 - 3 pkts Packets
of stevia or sweetener
of choice (or to taste) 5 - 10 Ice cubes (more or less depending on how thick you like it) 1/2 -1
cup Water (again, alter according to desired thickness
of shake) 1 You can not taste the cottage cheese at all, it makes
for a creamy protein packed shake!
For the Strawberry - Vanilla Chia Seed Jam: Use 3 1/2
cups (875 mL / about 17 ounces / 475 g) frozen
strawberries, 1/4
cup (60 mL) pure maple syrup, a dash
of salt, 2 tablespoons (30 mL) chia seeds, 1 teaspoon (5 mL) fresh lemon juice, and 2 seeded vanilla beans or 1/2 teaspoon (2 mL) pure vanilla bean powder.
Originally, this
strawberry filling called
for 1
cup of whipping cream, but all that whipping cream seemed to dull the flavor
of the
strawberries and felt almost too light.
Now that I am older, I'd skip the
strawberry drink and opt
for a real
cup of hot tea with a splash
of almond milk creamer and perhaps a zero calorie sweetener.
For the blueberry topping layer: 1 tsp cinnamon 1 tbsp maple syrup 5 pitted dates (boiled for 15 minutes) 1 ripe banana (frozen) 1 cup fresh chopped strawberries 1 cup blueberries (freeze half of these a few hours befo
For the blueberry topping layer: 1 tsp cinnamon 1 tbsp maple syrup 5 pitted dates (boiled
for 15 minutes) 1 ripe banana (frozen) 1 cup fresh chopped strawberries 1 cup blueberries (freeze half of these a few hours befo
for 15 minutes) 1 ripe banana (frozen) 1
cup fresh chopped
strawberries 1
cup blueberries (freeze half
of these a few hours before)
Ingredients: 2
cups nondairy milk 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1
cup of frozen berries (
strawberries, blueberries, raspberries, and / or blackberries, etc) 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and
for a beginner, I would recommend starting with 1/2
cup.
One year ago today: Chocolate cupcakes with
strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes and enough frosting
for 30 +) From Martha Stewart 1 1/2
cups all - purpose flour (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2
cup milk 1 teaspoon pure vanilla extract 1/2
cup (1 stick) unsalted butter, room temperature 3/4
cup sugar 2 large eggs 1 recipe
of this frosting subbing peach jam
for the
strawberry Preheat oven to 350 degrees; line the
cups of a standard (12 -
cup) muffin tin with paper or foil liners.
1 1/2
cups unsweetened Greek Yogurt or Regular Yogurt 3 Tablespoons Xylitol 3/4
cup Granola (store bought or homemade) 3/4
cup sliced Fruit
of Choice (I used
strawberries, bananas and raspberries) Granola
for garnish
ingredients
FOR THE CUSTARD: 2 Cups heavy cream 2 Cups whole milk 1 teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
FOR THE CUSTARD: 2
Cups heavy cream 2
Cups whole milk 1 teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2
cups sugar 1/2
Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
Cup cornstarch
FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
FOR THE CAKE: 2 1/4
cups all purpose flour (spooned and leveled) 1
cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup sugar 1/2
cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2
cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup cold water 3/4
cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream
of tartar
FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
FOR THE
STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons po
STRAWBERRIES: 3 pounds
strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons po
strawberries (hulled and thinly sliced, 1
cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup reserved
for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
for garnish) 1/4
Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
Cup sugar 1 lemon (juiced)
FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
FOR THE WHIPPED CREAM: 3
cups heavy cream (chilled) 2 tablespoons powdered sugar
Ingredients: 200g
of your favourite lactose - free yoghurt 3
strawberries, sliced 1/4
cup frozen mixed berries 1/4
cup Food
for Health fruit - free clusters Method: Combine defrosted berries (including the juice) with the
strawberries.
Frosting: 2 8 - oz packages
of cream cheese, room temperature 1 c (2 sticks) unsalted butter, room temperature 4 c powdered sugar 1/2 c seedless
strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless
strawberry jam 2 1/4 lbs
strawberries, hulled, sliced (about 6
cups), divided
For the frosting, beat cream cheese and butter in a large bowl until smooth.
1
cup sliced
strawberries 2 teaspoons sugar Juice
of half a lemon 4 slices
of bread (I used Italian) About 1/2
cup Nutella 1 large egg 3/4
cup milk 2 tablespoons melted butter 1 teaspoon vanilla 1/4 teaspoon ground cinnamon 1/4 teaspoon salt butter (
for the pan) Powdered sugar
for serving
* 1 quart
strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping
cups of strawberries; use more
for an even fruitier drink, or consider using both roasted and fresh
strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch
of fine or coarse sea salt * juice
of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful
of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste
-1
cup broccolli -3-5
strawberries depending on size -1 / 2
cup blueberries -1.5
cup of milk -
For a kick (1/4 teaspoon cinammon and black pepper..