Not exact matches
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
plain.
1
cup vanilla (or
plain) brown rice protein 1/2
cup quinoa flakes 3/4
cup gluten - free oats (or buckwheat) 1
cup egg whites 1
cup of coconut milk (from the carton) 1/4
cup applesauce 2 teaspoons baking powder 1 teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4
cup chopped walnuts (also added after) 1/4
cup of chopped macadamia
nuts (also added after)
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
Carrot cake 1 1/4
cups (220g) brown sugar 3/4
cup (185 ml) vegetable oil 3 eggs 1 1/2
cups (225g)
plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 1/2
cups grated carrot (about 5 carrots) 1/2
cup (60g) chopped pecan
nuts 1/2
cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3
cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).
#momlife ------------------------------------------------------ #proteinsmoothie details: 2 scoops @purefoodprotein, 1/2
cup plain @nancysyogurt kefir or
plain yogurt, 2 tbsp
nut butter @pbfit.
Vegan Corn Muffins vegetarian, vegan, dairy - free, peanut - free, tree
nut - free, shellfish - oil, fish - free, nightshade - free, bean & legume - free Ingredients: 1 Tbsp ground flax seed 1
cup plain soymilk 1
cup frozen sweet...
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
1/2
cup smoked almonds (feel free to use
plain almonds — or any
nut really — if you prefer not to have a smoky taste)
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute
plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree
nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
1
cup whole wheat pastry flour 1 1/2 tsp baking powder 1/3
cup sugar 1/2 tsp salt 1/2
cup unsweetened applesauce 1/2
cup soymilk (vanilla or
plain) 1/2
cup creamy peanut butter 2 tsp
nut oil (optional) 3/4
cup chocolate chips 1/3
cup chopped peanuts
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.
1
cup shredded coconut 1
cup chocolate chips or
nuts or raisins (or a mix) 1
cup spelt or any self - raising flour (if using
plain add 1 1/2 tsp baking powder) 1
cup sugar (coconut is good) 1
cup banana or apple puree 1
cup nut milk
3/4
cup light spelt flour 1/4
cup raw cacao powder (or unsweetened cocoa) 1 tablespoon arrowroot powder 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt pinch of ground cinnamon 1/4
cup coconut oil, melted 1 teaspoon vanilla extract 3 tablespoons
plain nut milk 1/4
cup light tahini 1/2
cup coconut sugar mint dark chocolate, for topping coconut ribbons, for topping
Whole Wheat Banana
Nut Muffins 1 1/2
cups whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 2 teaspoons ground cinnamon 1 egg, beaten 1/2
cup packed dark brown sugar or sucanat 1/2
cup low - fat
plain yogurt 3 tablespoons canola oil 1
cup mashed ripe bananas 1 teaspoon pure vanilla 1/2
cup chopped toasted pecans or walnuts 1/4
cup old fashioned rolled oats
For Thanksgiving, I made my Chocolate Coconut Truffles, some coated with chopped macadamia
nuts instead of coconut, and
plain dark chocolate macadamia
cups as well.
• Oats (instant or old fashioned)-- 1
cup •
Plain greek yogurt -1
cup • Milk — 1/2
cup • Almond milk — 2 tablespoons • Fresh or frozen berries — 1/2
cup • Honey — 3 tablespoons • Optional add - ins — chopped
nuts and dried fruit.
Ingredients: 1
cup oat flour 3/4
cup old - fashioned rolled oats 1/2 teaspoon baking powder 1/3 teaspoon baking soda 1/2 teaspoon salt 1/2
cup raw sugar 1/3
cup canola oil 1/3
cup plain soy milk 1/2 teaspoon vanilla extract 1/2 ripe banana, cut into small pieces 1/4
cup chopped walnuts or other favorite
nut 1/3
cup semisweet vegan chocolate chips (such as Tropical Source)
Add a bit of milk or
plain yogurt,
nuts and fruit as desired, but keep your serving size between 1/2 and 1
cup for moderate carbohydrate intake.
If protein powder isn't really your jam, consider adding three tablespoons of
nuts (cashews and almonds work great), a half
cup of
plain, unflavored greek yogurt, two tablespoons of flaxseed or hemp seed, or a half
cup of rolled oats.
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute
plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree
nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
A
cup of
plain, cooked oat bran for breakfast supplies almost 6 grams of dietary fiber; adding
nuts or berries increases that amount.
Ingredients: 2
cups oats (quick cooking or old fashioned) 2 large very ripe bananas 2 large eggs 1
cup plain Greek yogurt 2 - 3 tablespoons honey * 1 1/2 teaspoons baking powder (I prefer aluminum free) 1/2 teaspoon baking soda 1/2 teaspoon pure vanilla extract 1/8 teaspoon kosher salt Up to 1/2
cup mix - ins: chocolate chips (mini or regular), chopped dark chocolate,
nuts, dried cranberries, or blueberries (fresh or frozen)
I used (per serving): 1/4
cup heavy whipping cream or coconut milk 3/4
cup unsweetened almond milk or cashew milk 1 - 2 tbsp almond butter or any
nut / seed butter 1 tbsp cacao powder 1/4
cup whey protein powder or
plain glass - fed collagen 1 tbsp MCT oil pinch of cinnamon or vanilla (1/4 -1 / 2 tsp) Erythritol (sometimes I skip sweeteners, or use 1 tbsp powdered Erythritol or a few drops of stevia) Optionally ice - I hope this helps!
Overnight No - Bake Summer Oatmeal Ingredients: 1 1/2
cups Rolled Oats 1
cup Milk Of Choice (May Substitute Orange Juice) 1
cup Plain Yogurt 1
cup Fresh Seasonal Fruits (Apples, berries, or tropical fruits) 1/3
cup Raisins Or Chopped Dried Fruit 1/4
cup Chopped
Nuts Of Choice 1/4 tsp Ground Cinnamon, or to taste Pinch Sea Salt Directions: Combine all ingredients in a medium bowl; stir well.
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
a
cup of organic
plain yogurt with a handful of
nuts or seeds with a couple eggs on the side = a major power breakfast.
Here is a list of snacks that will keep your blood sugar levels stable and help you eat a contained size portion at your next meal: — 2 Rvyvita toasts OR
Plain rice crackers with Almond / natural peanut butter — 2 Ryvita toasts with Almond / PB and 1/2 a sliced banana — 1/2 cup plain Greek yogurt with 2 tablespoons of nut / se
Plain rice crackers with Almond / natural peanut butter — 2 Ryvita toasts with Almond / PB and 1/2 a sliced banana — 1/2
cup plain Greek yogurt with 2 tablespoons of nut / se
plain Greek yogurt with 2 tablespoons of
nut / seed...