of canned evaporated milk or goat's milk, 1 raw egg — yolk only, 1
cup of whole milk yogurt, and 1/2 tspn.
Not exact matches
I used 3 tbsp butter and 3 tbsp
whole milk Greek
yogurt instead
of 1/3 up butter, 1/2
cup palm sugar because it's what I had, and only had brandy not bourbon so tossed in a splash
of that.
One addition I always make is 1/4
cup of chopped pecans, and I make the switch to mini chocolate chips, and
whole milk greek
yogurt as apposed to fat free.
3
cups strained (or Greek - style) organic
whole milk yogurt, preferably from grass - fed cows 1/4
cup organic lime juice (about 2 limes) 1/3
cup honey or other natural sweetener (adjust as necessary — I prefer it more tart) zest
of 1 organic lime
I used 1
cup water + 1/4
cup half and half instead
of milk, full - fat
yogurt instead
of sour cream, and
whole einkorn flour instead
of AP.
Used 2 % Greek
yogurt and 2 %
milk instead
of whole and swapped out a half
cup of AP flour for
whole wheat flour.
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1
cup plain
whole -
milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1
cup (100g) oat flour 3/4
cup (105g) all purpose flour 1/2
cup (70g)
whole wheat flour 1/3
cup (67g) granulated sugar 1/4
cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4
cup (180 ml)
whole milk, room temperature 1/2
cup (130g) plain
yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4
cup all - purpose flour (plus 2 tablespoons) 1/4
cup whole wheat flour (plus 2 tablespoons) 1/3
cup oat bran 1/4
cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch
of cinnamon 1/3
cup non-fat Greek
yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4
cup unsweetened applesauce 8 pitted dates (pureed) 1/4
cup pepitas 2/3
cup dark chocolate chips 1 tablespoon unsweetened vanilla almond
milk
* 1
cup hulled organic strawberries, cut in half (if large) * 1 handful
of fresh, unsprayed rose petals * 1/2
cup plain, organic
yogurt * 1/2
cup organic
whole milk (I drink raw
milk) * 1 - 2 teaspoons raw honey (optional) * Tiny pinch
of ground cardamom (optional) * A few drops
of rosewater, or to taste (optional) * Tiny pinch
of fine Himalayan or sea salt
Filling: 3/4
cups organic sugar 3/4
cups milk (I used raw
milk; you can use
whole or low - fat, preferably organic) 6 ounces organic blueberry
yogurt (I used Oikos brand, but any brand is fine) 2
whole eggs, preferably free - range 2 teaspoons organic cornstarch 1 teaspoon vanilla extract pinch
of sea salt 1 1/2
cups sliced plums (I used a combination
of local white / «shiro» and purple plums) 1/2
cup organic blueberries
1
cup ice cubes 1
cup coconut
milk (I like Silk unsweetened coconut
milk) 1/4
cup So Delicious soy and dairy free cultured coconut
milk (
yogurt with live & active cultures) 1 tsp lemon juice 1/2
whole orange with skin removed 1
cup diced pineapple (canned pineapple okay in juice) 1
cup packed, raw spinach leaves 1 tsp Madagascar vanilla Few dashes
of nutmeg or pumpkin pie spice Few dashes
of cinnamon (I like Vietnamese cinnamon)
6 ounces good - quality dark chocolate with 70 % cocoa content, finely chopped (I use a sharp serrated knife; you can use the food processor) 1/2
cup whole milk 1 or 2 tablespoons Grand Marnier, or other good - quality orange liquor 1
cup whole milk Greek
yogurt 1 to 2 tablespoons
of Kumquat jam or orange marmalade
Serves: 6 Prep time: 10 - 15 minutes Cook time: 15 - 20 minutes Total time: 25 - 35 minutes Ingredients 3 ripe - but - firm avocados 6 eggs, yolks and whites separated 3 teaspoons harissa (or chile paste
of your choice) 2 garlic cloves, smashed into a paste with kosher salt 1/2
cup whole -
milk Greek
yogurt Directions
Coconut flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn for the movie theater, too Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers
Whole, raw milk (in a sippy cup; sometimes I even bring two)-- it's impossible to get ANY kind of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB
Whole, raw
milk (in a sippy
cup; sometimes I even bring two)-- it's impossible to get ANY kind
of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed
whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB
whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB-...]
On the organic side, it introduced a
whole -
milk line
of Horizon Organic
yogurt cups and tubs.
I make a smoothie with 1 scoop
of your powder, 1/3
cup whole milk yogurt, blueberries, blackberries, blueberries, and 1 tsp
of turmeric.
Coconut
Milk Smoothie: 1 cup coconut milk *, 1/3 banana, 1/2 cup frozen peaches, 1 cup spinach, 1/2 cup yogurt (homemade or an organic whole milk brand like Grazier's or Nancy's), 1 - 2 egg yolks **, 1 Tbs collagen protein (optional; good food source of protein, plus benefits of collagen), 2 probiotic capsules (optional; good if you're building your immune system or fighting illness), and vanilla stevia to ta
Milk Smoothie: 1
cup coconut
milk *, 1/3 banana, 1/2 cup frozen peaches, 1 cup spinach, 1/2 cup yogurt (homemade or an organic whole milk brand like Grazier's or Nancy's), 1 - 2 egg yolks **, 1 Tbs collagen protein (optional; good food source of protein, plus benefits of collagen), 2 probiotic capsules (optional; good if you're building your immune system or fighting illness), and vanilla stevia to ta
milk *, 1/3 banana, 1/2
cup frozen peaches, 1
cup spinach, 1/2
cup yogurt (homemade or an organic
whole milk brand like Grazier's or Nancy's), 1 - 2 egg yolks **, 1 Tbs collagen protein (optional; good food source of protein, plus benefits of collagen), 2 probiotic capsules (optional; good if you're building your immune system or fighting illness), and vanilla stevia to ta
milk brand like Grazier's or Nancy's), 1 - 2 egg yolks **, 1 Tbs collagen protein (optional; good food source
of protein, plus benefits
of collagen), 2 probiotic capsules (optional; good if you're building your immune system or fighting illness), and vanilla stevia to taste.
Ingredients: 1
cup Greek or any
whole milk yogurt / 5 or 6 sprigs
of fresh mint, stems removed, leaves chopped / Zest
of one small lime / Freshly ground pepper and sea salt to taste / Pinch
of demerara or brown sugar (optional).
I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot
of modification, but I believe my changes did not change the overall quality
of the recipe): - doubled the amount
of spice that goes into the sauce (I tasted the sauce midway and it seemed under spiced)- ground ginger instead
of 4 teaspoons finely grated peeled ginger - Greek
yogurt thinned with
milk instead
of 1 1/2
cups whole -
milk yogurt - butter instead
of 3 tablespoons ghee - ground cardamom instead
of 6 cardamom pods -5 dried chiles de árbol instead
of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2
cups heavy cream instead
of 2
cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!
Aioli: 1/2
cup mayonnaise 1/2
cup Greek - style
whole milk yogurt 1 small garlic clove, minced 1 1/2 tablespoons fresh blood orange juice 2 teaspoons minced chives 1 teaspoon finely grated blood orange zest Pinch
of freshly ground black pepper 4 tablespoons vegetable oil for pan-frying
1
cup frozen spinach 4 - 5 frozen strawberries 1/2
cup frozen raspberries 3/4
cup frozen blueberries 1 banana 2 T peanut butter 2 heaping spoonfuls
of whole milk plain
yogurt 1 t ground flax seed (optional) 1 capful vanilla extract 2 T honey 1 - 3
cups almond
milk
1/2
cup packed brown sugar (I used coconut palm sugar) 1/3
cup cane sugar 1 (generous)
cup low fat vanilla
yogurt 1 egg, lightly beaten 2 tablespoons canola oil 2 tablespoons 1 %
milk 2 teaspoons vanilla bean paste 2/3 + 1/4
cup whole wheat white flour 1/3 + 1/4
cup wheat germ 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon sea salt 3
cups old fashioned rolled oats 1/2
cup mini cinnamon chips (or chips
of your choice) cinnamon sugar, for sprinkling
Ingredients 3/4
cup heavy cream 1
cup whole milk 3/4
cup sugar 2 egg yolks 12 ounces 2 % Greek
yogurt pinch
of salt
350 g (1 1/2
cups)
whole milk or Greek
yogurt, or to taste 1 1/2
cups chopped fresh fruit
of your choice Pink peppercorn, crushed in a mortar or freshly ground in a pepper mill, for garnish (optional)
Since I've struggled with low
milk supply and do nt have an abundant store
of breast
milk, I substituted breast
milk with 1/4
cup whole milk plain
yogurt mixed with 3/4
cup water and added 1/4 tsp cinnamon.
Blend together 1
cup of plain, low - fat or
whole -
milk yogurt (42 mg), 1 medium banana (32 mg), and 1 tablespoon
of peanut butter (24 mg).
Pull out some pre-cut carrot sticks, red pepper spears and cucumber slices to dip in the Homemade Ranch Dressing (see page 83) along with a handful
of crispy nuts and a
cup of whole -
milk yogurt with fruit preserves swirled in.
Stacy, I rarely recommend protein drinks but rather suggest individuals consume calories and protein from low FODMAP
whole foods - nuts, seeds, tofu, lactose free
milk, chicken, beef, nut butters, lactose free
yogurt, small amounts Greek
yogurt such as 1/2
cup — most individuals can tolerate 4 grams
of lactose per sitting (Chobani is 95 % lactose free with about 4 - 5 grams
of lactose per 6 oz and LOTS
of protein), quinoa.
1
cup / 225g plain
whole milk yogurt (I like to use sheep's
milk yogurt) for a vegan version replace the
yogurt with one full 400 ml can
of coconut
milk at the initial step instead.
In a blender, combine 8
whole almonds, 1/4
cup fat - free Greek
yogurt, 1
cup unsweetened soy
milk or skim
milk, 1/2
cup unsweetened frozen sliced peaches, and a dash
of ground cinnamon.