1/4
cup plain coconut yogurt (or Greek yogurt if you eat dairy) 1 tsp honey or pure maple syrup or 8 drops of liquid stevia 1 tsp pumpkin pie spice 1/4 cup unsweetened almond milk
2 Frozen Bananas 1/2 Cup Frozen Raspberries (plus more for garnish) 1/4
Cup Plain Coconut Yogurt (plus more to garnish) 2 Tbsp.
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
Layers 1
cup / 125 g muesli, granola, puffed grains or just rolled oats 1
cup / 250 ml full - fat
plain unsweetened Greek or Turkish
yogurt (for a vegan alternative, use
coconut yogurt or organic GMO - free soy
yogurt)
Wet ingredients 6 tbsp (75 g) extra virgin
coconut oil, room temperature 1
cup plain GMO - free soy
yogurt (or
yogurt of your choice) 2 carrots, shredded (around 150 g / 2
cups loosely packed) 1 onion, minced or finely chopped a handful of fresh thyme
For one serving, you'll need 1/4
cup Cabot
Plain Greek
Yogurt, 2 teaspoons honey, 1 ripe kiwi (peeled, sliced, and quartered), 1/4
cup fresh pineapple (diced), and about 1 tablespoon of unsweetened shredded
coconut.
I added about 1/3
cup plain yogurt, used closer to 1/2
cup coconut oil, about 1
cup unpacked brown sugar, and just a little drizzle of maple syrup.
nutmeg 1/4
cup brown sugar 1/4
cup coconut oil, melted 1/2
cup sour cream or
plain yogurt 2 large eggs 1 tsp.
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1
cup of vanilla Chobani
yogurt (or
plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light brown sugar 1 teaspoon vanilla extract 2
cups of shredded carrots (I used organic) 1/2
cup of toasted
coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
coconut Optional toppings: Raisins,
Coconut, Nuts (walnuts or almonds) or just leave it
Coconut, Nuts (walnuts or almonds) or just leave it
plain.
1 1/2
cups sliced okra rounds 1 jalapeno, minced 1/2
cup diced red pepper 1 clove garlic, minced 1
cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2
cup water Salt and pepper 1/4
cup oil for frying (
coconut, canola, etc.) 1/2
cup Cabot
Plain Greek
Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3
cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved
coconut, chia seed
Avocado Cilantro
Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more to
Yogurt - 1 ripe avocado - 5.3 oz (150g) container of
plain greek
yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more to
yogurt -1 / 4
cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more to taste
1
cup 2 % Greek
yogurt,
plain 1/2
cup cane sugar 1/2
cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted
coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1
cup whole wheat pastry flour 2/3
cup whole wheat white flour 1/3
cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
What's in it: 1 15 - oz can of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2
cups non-fat greek
yogurt (recommend
plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted
coconut
salt 3 ripe bananas, mashed 1/4
cup plain yogurt (I used nonfat
plain Greek
yogurt) 1/4
cup honey 2 eggs 1/3
cup oil (I used melted
coconut oil) 1 tsp.
2
cups gluten free all purpose flour — I use Pamelas brand all OR 2
cups whole - wheat pastry flour 1 1/1
cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3
cup coconut oil — liquid 1/2
cup honey 2 eggs 1
cup whole - milk
plain yogurt 4 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons evaporated cane juice
Ingredients (yields 8 muffins) 1/2
cup coconut flour 2 scoops vanilla whey protein powder 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1 tbsp
coconut oil, at room temperature 2 large egg whites 1 tsp vanilla extract 1/2
cup plain nonfat Greek
yogurt 1 tbsp pure maple syrup 1/2 tsp vanilla extract 1/2
cup unsweetened cashew milk 1
cup carrots, freshly grated
1/2
cup of good quality full - fat
plain greek
yogurt (substitute
coconut milk greek
yogurt if you're vegan)
1) 2
cups of almond meal 2) 1/3
cup + 1 tablespoon of ground flaxseeds 3) 1 teaspoon of whole flaxseeds + more for garnish 4) 1/2 teaspoon of salt 5) 2 teaspoons of baking powder 6) 1/2
cup of tapioca flour (or arrowroot powder) 7) 6 tablespoons of butter (or
coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon of apple cider vinegar 10) 1/2
cup of unsweetened
plain Greek
yogurt (or
coconut cream)
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1
cup of vanilla Chobani
yogurt (or
plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce (I used peach apple) 1/2
cup of light brown sugar 1 teaspoon vanilla extract 1
cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins,
Coconut, Nuts (walnuts or almonds) or just leave it
plain.
White Sauce 1
cup of cashews, soaked at least 4 hours and drained 2 tbsp of
coconut oil, softened 2 tbsp of nutritional yeast 2 tsp of
plain, unsweetened vegan
yogurt 1 tsp of miso 1/4 tsp of salt 1/4 tsp of xanthan gum half of your head of roasted garlic enough water to blend (I used about 1/2 of a
cup) Place everything except the water in the blender and start to blend the sauce.
Oil for spraying the pan 3/4
cup almond flour 3/4
cup coconut flour 3/4
cup sugar (I used organic
coconut sugar and only used 1/2
cup) 2 tsp baking powder 1/2 tsp salt 2 eggs (or Egg Replacer for 2 eggs) 1/2
cup milk or non-dairy milk (I used almond milk) 1/2
cup plain yogurt or non-dairy
plain yogurt 1.5 tsp vanilla or almond extract 1
cup blueberries 3 nectarines, pitted and sliced
I used
plain Greek
yogurt in place of the banana, and about 1/4
cup dried cranberries in place of the
coconut.
ingredients FOR THE CAKE: 1 and 3/4
cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3
cup vegetable oil (plus more for greasing) 3/4
cup granulated sugar 1
cup coconut milk (plus 2 tablespoons) 2 lemons (finely grated zest, plus 3 tablespoons of juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1
cup blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1
cup plain coconut - milk
yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» sugar
1/3
cup high quality
plain probiotic
yogurt of your choice (I used homemade
coconut yogurt — recipe coming soon) *
plain yogurt 1/4
cup coconut oil, melted and cooled Method: Preheat oven to 375... Continued
Yoats 2
cups / 500 ml
plain thick
yogurt, Greek or Turkish (vegans can use Coconut Yogurt) 1 cup / 90 g rolled oats 1/4 cup / 35 g sunflower seeds 1 small apple, cored and roughly grated on a box grater 1 pinch ground vanilla or vanilla extract 1 tsp freshly grated ginger or ground
yogurt, Greek or Turkish (vegans can use
Coconut Yogurt) 1 cup / 90 g rolled oats 1/4 cup / 35 g sunflower seeds 1 small apple, cored and roughly grated on a box grater 1 pinch ground vanilla or vanilla extract 1 tsp freshly grated ginger or ground
Yogurt) 1
cup / 90 g rolled oats 1/4
cup / 35 g sunflower seeds 1 small apple, cored and roughly grated on a box grater 1 pinch ground vanilla or vanilla extract 1 tsp freshly grated ginger or ground ginger
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can
coconut milk (13.5 ounces or 1 3/4
cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2
cups vegetable broth or water 1 1/2 tablespoons
coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste
plain yogurt, for serving
Citrus, Cashew and
Coconut Yogurt Bowl Recipe 3/4 cup plain Greek yogurt (I prefer full fat or 2 %) 1 blood orange, peeled and sliced 1/4 cup spiced cashew and coconut snack mix 1 teaspoo
Coconut Yogurt Bowl Recipe 3/4 cup plain Greek yogurt (I prefer full fat or 2 %) 1 blood orange, peeled and sliced 1/4 cup spiced cashew and coconut snack mix 1 teaspoon
Yogurt Bowl Recipe 3/4
cup plain Greek
yogurt (I prefer full fat or 2 %) 1 blood orange, peeled and sliced 1/4 cup spiced cashew and coconut snack mix 1 teaspoon
yogurt (I prefer full fat or 2 %) 1 blood orange, peeled and sliced 1/4
cup spiced cashew and
coconut snack mix 1 teaspoo
coconut snack mix 1 teaspoon honey
-- 4 tablespoons honey, divided — 1 tablespoon
coconut oil — 1/2
cup pitted cherries — 3
cups pitted and chopped peaches, nectarines and / or plums — 1
cup plain whole milk
yogurt — 1 teaspoon pure vanilla extract
Coconut Flour Cake with Lemon Greek Yogurt Frosting Ingredients: (Dry) 1 cup coconut flour2 heaped teaspoons baking powderpinch of salt Ingredients: (wet) 5 eggs1 small container organic plain greek yogurt (equals about 3/4 cup)
Coconut Flour Cake with Lemon Greek
Yogurt Frosting Ingredients: (Dry) 1 cup coconut flour2 heaped teaspoons baking powderpinch of salt Ingredients: (wet) 5 eggs1 small container organic plain greek yogurt (equals about 3/4 cup)
Yogurt Frosting Ingredients: (Dry) 1
cup coconut flour2 heaped teaspoons baking powderpinch of salt Ingredients: (wet) 5 eggs1 small container organic plain greek yogurt (equals about 3/4 cup)
coconut flour2 heaped teaspoons baking powderpinch of salt Ingredients: (wet) 5 eggs1 small container organic
plain greek
yogurt (equals about 3/4 cup)
yogurt (equals about 3/4
cup) 1 tsp.
1
cup oats 3/4
cup almond flour 1/4
cup chickpea flour 2/3
cup brown rice flour 2 tablespoons arrowroot starch (cornstarch gets the job done too) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon allspice 1/2 black pepper 1/2 teaspoon sea salt 6 dried prunes 1 large carrot 1/2 green apple 2 very ripe bananas 2/3
cup buttermilk or
plain yogurt zest of 1 orange 1/3
cup olive or melted
coconut oil 3 eggs
How to: Place 8 frozen strawberries, 1/2
cup plain kefir or pourable
plain yogurt, and 1/2
cup shredded, unsweetened
coconut into a blender.
I used
coconut oil in place of vegetable oil,.75
cup raw agave syrup instead of white sugar, and
plain Greek
yogurt + 2 tsp pure vanilla extract.
1 ripe banana, preferably frozen, peeled and cut into pieces 1 1/2
cups (6 oz / 185 g) strawberries, stems removed 1/2
cup (4 fl oz / 125 ml) low - fat cow's milk,
coconut beverage, or almond milk 1/2
cup (4 oz / 125 g) Greek
yogurt,
plain, low - fat 1 teaspoon chia seeds 2 or 3 ice cubes 1 vanilla bean or 1/2 teaspoon pure vanilla extract 1 teaspoon honey (optional)
1/2
cup unsalted butter (1 stick), softened 1 1/3
cups granulated sugar 3 large eggs 1 1/2
cups all - purpose flour 1/2 teaspoon salt 1/8 teaspoon baking soda 1/2
cup plain Greek
yogurt or sour cream 2 teaspoons lemon zest 1 tablespoon lemon juice 1/2
cup sweetened flaked
coconut, plus extra for topping cake
Next, add 1/2
cup plus 2 tablespoons unsweetened
plain coconut milk
yogurt and pulse 6 - 8 times, or until dough starts to form into a ball.
1 1/2
cups gluten free dairy free
plain yogurt of choice (I used
coconut yogurt that I had drained in a strainer to make a bit thicker) or gluten and dairy free sour cream replacement
How to do it: Stir 2 tablespoons of Organic Forever Beautiful powder into a
cup of your favorite
yogurt (we love
plain Greek or
coconut yogurt as a reliable base).
Raz - Apple Smoothie Makes 1 Serving 1/3
cup organic unsweetened
coconut water or almond milk 1 Granny Smith apple, cored, chopped, frozen 1/3
cup organic raspberries, frozen 1/4
cup full - fat organic Greek
yogurt or
coconut milk 8 drops pure liquid stevia 1 scoop
plain or vanilla protein powder Ice (optional)...
Ingredients: 3/4
cup unsweetened
coconut milk 1/2
cup plain kefir or
plain yogurt 1/4
cup frozen cherries 1/4
cup frozen cranberries 1/4
cup raspberries 1/4
cup watermelon 1 scoop protein powder 1 TBSP
coconut oil 1 TBSP chia seeds 1/2
cup pomegranate seeds Instructions: Combine all ingredients in a blender and blend until smooth.
In a long
cup, add 1/2
cup plain yogurt, 1/4
cup berries, 1/8
cup mixture of
coconut flakes, hemp seeds, and almond slivers.
unsweetened
coconut flakes 1/2
cup plain whole - milk
yogurt 1/2
cup chia seeds 1
cup mixed berries
2 - 3 tablespoons stable cooking fat (
coconut, ghee, chicken schmaltz) 2 red bell peppers, diced 1 small onion, diced 1 clove garlic, minced 1 large potato, diced 1 celery spear, chopped 1 carrot, diced 1 inch fresh ginger, peeled / minced 2
cups chicken stock, plus water if desired 1/2 bunch fresh cilantro, stems removed and chopped fine 1/2 teaspoon each of fennel seed and cumin 1/4 teaspoon each of turmeric and cayenne juice of 1/2 fresh lime salt / pepper to taste
plain yogurt for topping
1/3
cup organic unsweetened
coconut water or almond milk 1 Granny Smith apple, cored, chopped, frozen 1/3
cup organic raspberries, frozen 1/4
cup full - fat organic Greek
yogurt or
coconut milk 8 drops pure liquid stevia 1 scoop
plain or vanilla protein powder Ice (optional)
I made these yesterday using gluten - free oats ground to make oat flour, cooked quinoa instead of quinoa flakes, 1 egg instead of the flax egg, greek
plain fat free
yogurt instead of the
coconut yogurt, regular sugar instead of
coconut sugar, and added about 1/4
cup flax meal.
• 1 avocado 2 tablespoons Dutch - process cocoa powder • 1 medium cold banana • 1/4
cup plain Greek
yogurt or
coconut cream • 2 - 4 tablespoons milk, optional • 1/2 teaspoon vanilla extract
Serves: About 10 small pancakes Recipe author: rachel mansfield INGREDIENTS 2 eggs (have not tested chia or flax eggs) 2 tablespoons liquid
coconut oil 1/4
cup plain yogurt 5...
0.5
cup ground flax seeds (freshly ground) 1.5
cups coconut flour 2 tablespoons psyllium husk 250g / 1
cup plain Greek
yogurt 6 organic or pastured eggs 10 ml / 2 teaspoons aluminum - free baking powder 0.5 teaspoon sea salt
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.