Flavor Variations: Add 1/2
cup strawberries for strawberry almond milk, 1 - 2 TBSP cocoa powder for chocolate almond milk, or any other flavor you can imagine!
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
Cardamom Amaranth Porridge with Stewed
Strawberries for the porridge 1
cup amaranth — soaked overnight, rinsed and drained 2
cups almond or coconut milk 2 tablespoons coconut sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
for the
strawberries 1 lb fresh
strawberries — hulled and sliced 1/2 vanilla bean — split open, seeds scraped 1/4
cup honey
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 Roasted Strawberry Cream Filling: 2 cups strawberries, plus 5 - 7 for garnish 2 tablespoons white granulated sugar 1 cup heavy cream 8 oz cream cheese, at room temperature 1/3 cup ho
For the Roasted Strawberry Cream Filling: 2
cups strawberries, plus 5 - 7
for garnish 2 tablespoons white granulated sugar 1 cup heavy cream 8 oz cream cheese, at room temperature 1/3 cup ho
for garnish 2 tablespoons white granulated sugar 1
cup heavy cream 8 oz cream cheese, at room temperature 1/3
cup honey
* You don't actually need to chop the
strawberries, however
for measuring purposes this makes more sense as they fill up the
cup more.
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
Single - serving baked
strawberry banana oatmeal
cups are a great grab - and - go breakfast
for busy weekday mornings.
Just change out the raspberry Greek yogurt
for strawberry flavored and use a
cup of chopped
strawberries in place of the fresh raspberries.
With a vanilla cookie on the bottom, each
cup tastes a little like frozen
strawberry shortcake —
for just 29 calories or 1 Weight Watchers SmartPoint!
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.
4 tablespoons (57 grams) butter, softened 1/2
cup (112 grams) granulated sugar, plus extra
for sprinkling 1 large egg 1 teaspoon vanilla bean paste (or pure vanilla extract) 1/4
cup (30 grams) all - purpose flour 1/2
cup (60 grams) whole wheat flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2
cup (120 ml) milk 1/2 pound (225 grams)
strawberries, hulled and quartered Powdered sugar,
for garnish
Ingredients: 190 g (1 1/2
cup) flour 40 g (3/4
cup) sliced coconut, or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine salt 225 g (1
cup) butter or avocado oil
for a healthier choice 220 g (1
cup) granulated sugar 2 eggs 10
strawberries, cut in half 2 - 3 rhubarbs, cut into...
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.
For muffins 1-3/4
cups all - purpose flour (about 7-1/3 ounces) 1
cup old - fashioned oats 1/2
cup light brown sugar 1 teaspoon baking powder 1/4 teaspoon salt 1
cup milk 1 large egg 1 teaspoon vanilla extract 4 tablespoons butter, melted 1/2
cup strawberry or raspberry jam
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.
As
for switching up the recipe — you could add a peanut butter
cup into the cupcakes and top with peanut butter frosting (see here), you could top them with
strawberry frosting (here), or you can try my Small Batch Vanilla Cupcakes.
Use 2
cups sliced
strawberries, 1
cup blueberries and 1
cup raspberries
for the 1 lb
strawberries.
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
I swapped out blueberries
for diced
strawberries, used 1 3/4
cups whole wheat flour + 1/4
cup golden milled flaxseed, and poured the batter into a muffin tin.
for the
strawberry buttercream: 113 grams (8 tablespoons) butter, softened 227 grams (2
cups) powdered sugar 1/2 teaspoon salt 30 grams (2 tablespoons) milk or cream, or as needed 170 grams (1/2
cup)
strawberry jam
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.
ingredients ROASTED RHUBARB AND
STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoon
STRAWBERRIES: 1 quart
strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoon
strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4
cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (
for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED
STRAWBERRY COMPOTE: 1 recipe roasted
strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoon
strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2
cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest
-- 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!)
For my personal preference I might macerate the
strawberries and up the amount another 1/2 c. or even a full
cup.
For the muffin batter 1
cup whole wheat flour 1
cup all - purpose flour 2 teaspoon baking powder 1/4 teaspoon salt 1/2
cup (or less granulated sugar) 1/4
cup oil 1 extra large egg, lightly beaten 1
cup 1 % or 2 % milk 2
cups diced sweet
strawberries 1 teaspoon vanilla
Silver poppy seed cake trifle from Baking
for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4
cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4
cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2
cup (60 ml) well shaken buttermilk 1/4
cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2
cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1
cup heavy cream, whipped 1
cup fresh
strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
(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)
1 1/2
cups Fresh Squeezed Orange Juice 1
cup Fresh Coconut Water (about 1 - 2 Young Coconuts) Juice 1 Large Lemon 1 1/2
cups large chopped Pineapple (about 3/4 ″ cubes) 3 Kiwis, peeled and chopped 5 Large
Strawberries, sliced 1 1/2
cups Club Soda (or Sparkling Water
for a sweeter drink) 1/4
cup Xylitol
for coated glass rim, optional
7 — Once all your
cups are topped with their pretty pink
strawberry coconut butter, you need to pop them back into the fridge or freeze
for 5 mins to set before adding that final, vanilla layer.
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.
Toss in sliced
strawberries (reserve about 1/4
cup for topping).
Chopped fresh
strawberries along with a little
strawberry preserves were my choice
for these oatmeal
cups but changing them up with the seasons (try peaches or blueberries) is easy.
Gently fold in 1/2 of the
strawberries, and 1
cup of granola.The batter will be thick and perfect
for scooping!
Pin It Fruit Salad (Layered Version) 2 1/2 — 3
cups chunked watermelon 2
cups sliced green grapes 1 pint blueberries 3 peaches, chunked 1/2 honeydew melon, chunked 1 carton
strawberries, cored and sliced 1 small carton raspberries Blackberries
for... Continue Reading →