3 medium beets, trimmed 3 oranges 1 small clove garlic, smashed and peeled and roughly chopped 1/4 cup extra-virgin olive oil 1 tablespoon apple cider vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 3/4 teaspoon salt plus more to taste 2 hearts of Romaine, chopped, washed and spun dry 6 cups mixed greens, loosely packed 1/2 small head radicchio, chopped, washed and spun dry 4 ounces Cabot Seriously Sharp Cheddar, cut into small chunks 1/2
cup spiced nuts, purchased or home - made
Not exact matches
Coated with good quality semi-sweet or dark chocolate, these dairy - free chocolate pumpkin butter
cups have a creamy, soft filling with pure pumpkin, warm
spices, vanilla, and your choice of creamy ingredients (see my original and
nut - free options — all are scrumptious!).
Spiced Nuts: 2 tbsp finely chopped pistachios 2 tbsp finely chopped blanched almonds 2 tbsp finely chopped pine nuts 1/4 cup (40g) icing sugar 1/2 tsp ground allspice 1/2 tsp ground cardamom 1 tsp ground cinn
Nuts: 2 tbsp finely chopped pistachios 2 tbsp finely chopped blanched almonds 2 tbsp finely chopped pine
nuts 1/4 cup (40g) icing sugar 1/2 tsp ground allspice 1/2 tsp ground cardamom 1 tsp ground cinn
nuts 1/4
cup (40g) icing sugar 1/2 tsp ground allspice 1/2 tsp ground cardamom 1 tsp ground cinnamon
add ins: 1/4
cup dark chocolate chips or dried fruit or
nuts, hemp or sunflower seeds or even
spices like a teaspoon of ground cinnamon.
Ingredients: 3
cups fresh spinach Half
cup of Parmesan cheese Half
cup of olive oil 3 garlic cloves 1 teaspoon salt Three quarters of a
cup almonds or pine
nuts 3 TBS Bravado
Spice Jalapeño & Green Apple Hot Sauce 1) Run in the food processor for approximately one minute, stopping periodically to push down the food on the sides.2.)
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
cup GF oats — 2
cups nuts — almond, hazelnut, pecans — or a mix of all three — 1
cup extra — dried fruit, coconut flakes, pumpkin seeds (stir these in at the end)-- 2 tsp
spices — cinnamon, nutmeg, ginger — or a mix — 4 tbsp coconut oil — 2 tbsp sweetener — honey, maple, date nectar
(Meat Topping) 2 tbsp olive oil 3 medium onions, finely chopped 1 1/2 lbs lean ground lamb or beef 2 large tomatoes, peeled seeded, chopped, and drained 3 tbsp tomato paste 1/3
cup finely chopped flat - leaf parsley 2 tbsp finely chopped mint 1/4
cup pine
nuts, lightly toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp mixed
spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin) salt, pepper, and red pepper to taste
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed
Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2
cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3
cup pine
nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2
cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
Almost Instant Breakfast Quinoa 2/3
cup cooked quinoa 1/3
cup unsweetened almond milk or soymilk Pure maple syrup, sucanat or brown sugar Desired toppings such as fruit,
nuts, seeds and
spices
For
spiced nuts 2 tablespoons egg whites 1/4
cup packed light brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon kosher salt Pinch of black pepper 1/4 teaspoon ancho chili powder 1 teaspoon vanilla extract 2
cups mixed
nuts
* 1 lb ground lamb * 1 onion, chopped fine * 2 cloves garlic, minced * 1 Tablespoon barharat
spice mix (recipe follows) * 1 Tablespoon olive oil * 1/4
cup cilantro, chopped * 1/2
cup tahini * 2 Tablespoons lemon juice * 1/2 teaspoon ground cumin * salt and pepper * 2 - 3 Tablespoons pine
nuts * chopped mint or cilantro, to garnish
Grind 1/2
cup nuts in
spice mill until finely ground.
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai
spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and
nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter
cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut
cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
BREAKFAST: almond butter chocolate chip baked oatmeal almond joy granola almond joy waffles apple cinnamon baked oatmeal apple cinnamon granola apple
spice oatmeal pancakes apple stuffed french toast baby step buns banana bread oatmeal banana pancakes breakfast bread chocolate overnight oats cranberry coconut granola dairy and gluten free pancakes double whole grain pancakes eggie veggie bake egg white crepes egg white veggie omelet english muffins fluffy canadian pancakes ginger bread granola ginger bread oatmeal ginger bread pancakes gluten free banana bread pancakes gluten free coconut pancakes granola healthy poptarts high protein breakfast cookies honey cloud pancakes honey
nut breakfast cookies maple vanilla almond granola maple vanilla almond waffles oatmeal breakfast cookie oatmeal pancakes pancakes peanut butter and jelly pancakes peanut butter banana breakfast cookies peanut butter
cup granola peanut butter granola strawberry banana baked oatmeal strawberry banana waffles turkey breakfast sausage vegan banana strawberry oatmeal squares vegan and gluten free peach crisp vegan banana oatmeal waffles vegan crepes vegan nutella granola whole grain pancakes whole grain protein bowl whole wheat pancakes
/ 1
cup cultured, low - fat buttermilk (you may also use non-fat Greek or Icelandic yogurt, both of which will add more protein than the buttermilk); if you don't eat dairy, you can try almond milk or another non-dairy milk or yogurt) * 1 large egg * 66 g / 4 tablespoons
Nuts»n More Pumpkin
Spice peanut spread or any all - natural peanut butter or almond butter (or a combination of the two), warmed in the microwave, then stirred, so it is very smooth * 2 tablespoons butter
2 1/2
cups of soaked cashews 1 2/3
cups of
nut milk 1/4
cup coconut oil 1/2
cup maple syrup vanilla 1/4 tsp salt 1 - 1 1/2 tsp speculaas
spice (or all
spice or cinnamon for the non Dutchies who can't find this anywhere) 1/4
cup cacao powder
Cauliflower Green Pea Spread (Adapted from Raw Food / Real World) 1 head cauliflower — florets only 1/2
cup cashew or macadamia
nuts 1/2 tablespoon garam masala (a
spice blend that can be found at any Indian market) 2 teaspoons chunky chat masala (a
spice blend that can be found at any Indian market) 1/2 tablespoon chopped ginger 2 tablespoons lime juice 1
cup filtered water salt and pepper to taste 1
cup fresh or thawed frozen peas handful of fresh mint or cilantro — chopped
1 (15oz) can chickpeas 2 to 3 tablespoons of chickpea water (from the can) 1/4
cup fresh lemon juice 1/8
cup tahini paste 1 medium garlic clove, minced 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon 7
spice 2 tablespoons pine
nuts (to garnish) pinch or two of dried oregano seasoning Dash ground paprika, for serving about 1/2 tablespoon olive oil to taste on top
* 1 (18.25 ounce) package
spice cake mix * 1 (15 ounce) can solid pack pumpkin (or 2
cups pureed pumpkin) * (optional — add in chocolate chips or
nuts and to «healthify» it a bit, add ground flaxseed and wheat germ)
For a
nut - free version (that's not vegan), substitute 2/3
cup full - fat Greek yogurt for the cashews and combine with
spices, no need for the blender.
Ingredients: 1
cup whole organic flax seeds 1
cup raw, shelled pumpkin seeds 6 Brazil
nuts 1⁄2
cup unsweetened coconut flakes 1⁄4 tsp Celtic sea salt or other healthy salt option 1⁄2 TBSP pumpkin pie
spice 1⁄2
cup prunes (8 - 10) 1 - 2
cups of water Pinch of cinnamon Instructions: Soak the
nuts and seeds in clean water and leave them overnight... Read More»
A half
cup of strong coffee into the blender with heated plant milk, a TBS of ground oats, some flax and
nuts, cocoa powder, a paste made of dates, turmeric, and sometimes
spices or an extract like hazelnut, almond, vanilla, etc..
Check out how to make one of our go - to snack mixes below: Ingredients: 2
cups each of desired
nuts (we used cashews, almonds, and pecans) We used Bond & Taylor
spices but we recommend the below to taste: 1/2 tsp cardamom 1/2 tsp clove 1/2 tsp black pepper -LSB-...]
Mix the
spices and salt together in a small bowl or
cup and add to the cereal and
nut mixture.
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
cup Almonds — soaked first, drain and pat dry 1
cup Walnuts — soaked first, drain and pat dry 1
cup Cashews 1/2
cup Brazil
nuts 1/2
cup Pumpkin seeds — soaked first, drain and pat dry 2 T Tamari 1 t Salt, or to taste 3 T Cajun
Spice Blend or 1 T each of Onion powder, Garlic powder and Chili powder
Measuring
cups will be using for things like grains, beans, and
nuts / seeds while your measuring spoons will measure
spices, seasonings, oils, etc..
Ingredients: 1 medium Fuji apple, sliced into 6 wedges 2 TBSP
nut butter 1/4
cup granola: cinnamon
spiced granola or
nuts for granola
A great cookie is made from fresh, quality ingredients, if you think of the little rounds and bars as just compact carriers of flavor, you'll see how important every stick of butter, ounce of chocolate, teaspoon of
spice, and
cup of
nuts is to the end result.