Sentences with phrase «cup with my yoghurt»

I will usually have around 1/3 cup with my yoghurt and fruit.

Not exact matches

This turned out a bit spicy for me, so I added about half a cup of unsweetened almond milk, 2 cups hot water to thin it out, and served it with a little yoghurt and lots of coriander to cut the heat.

Blend the drained nuts with the dates, cinnamon and 2 cups of fresh water for about 10 - 15 minutes, this will depend on the strength of your processor but you need to blend until a totally smooth, slightly runny yoghurt forms.

1/3 of a hokkaido pumpkin 1 banana 3 eggs (you can substitute one of the eggs with 2 additional egg whites) 3 egg whites 2/3 cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or maple syrup 1/3 cup / 80 g plain yoghurt 2 tsp baking soda 1/2 tsp salt 1/2 tsp nutmeg 1 tsp cardamom 1 Tbsp cinnamon 1/2 tsp cloves 1/2 tsp ground ginger Butter for frying

Place one layer of yoghurt in a glass cup followed by a layer of crunch, continue and then top with fresh berries and coconut flakes

Ingredients: 200g of your favourite lactose - free yoghurt 3 strawberries, sliced 1/4 cup frozen mixed berries 1/4 cup Food for Health fruit - free clusters Method: Combine defrosted berries (including the juice) with the strawberries.

Folks, this bread is best eaten fresh from the oven and slathered with Greek yoghurt and homemade strawberry jam alongside a cup of milky tea.

I mix a total of 1 cup: yoghurt, whole milk, whey with 4 cups of oats (I cut the yoghurt and whey with some whole milk just to decrease the sour tang from my very tangy European style yoghurt), and let them soak 24 hrs total (not just overnight).

A basic recipe to go with everything is 260g (91/4 oz / 1 cup) plain yoghurt, 1 Lebanese (short) cucumber (peeled, grated and the water squeezed out), 1 tablespoon lemon juice, 1/2 garlic clove, 1/2 teaspoon salt and 1 tablespoon chopped mint.

Preben Fogtmann, Koff chairman, said that company management decided to acquire the brand as Crispy Food's range of breakfast cereals and «top cups» for yoghurts fit in with Koff's involvement in breakfast products.

2 cups wholewheat spelt flour 3 teaspoons baking powder 1/4 cup dessicated coconut 1/2 cup coconut sugar (or replace with sugar of choice) 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup coconut milk 1 egg replacer (chia, flax or NRG egg replacer powder) 4 tablespoons coconut oil 1/2 cup dairy free yoghurt 2 teaspoons vanilla extract 1 cup raspberries + extra coconut + raspberries for sprinkling

I'm going to try it for my birthday, but I was wondering if it is possible to replace the mascarpone cheese with just another cup of quark or yoghurt?

Pour into bowls or cups and serve with some yoghurt (we use the milk - free version soyghurt) and a couple of fresh green peas.

Either way, all of the prep will be worth it when you're sitting down with a cup of lemon scented chia, creamy yoghurt and caramelised apple butter.

300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams lightly packed dark brown sugar 1 teaspoon vanilla extract or zest of citrus fruit of your choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)

Wet ingredients 50 g cold soft butter, in cubes 1 egg, whisked 3/4 cup neutral yoghurt 250 g grated hokkaido pumpkin (with the skin) 8 soft dates, mashed with a fork (add a little boiling water if the dates are to chewy)

To serve, take about 200 - 250 grams sweet potato, top with 1/3 cup yoghurt, half a cup of berries, and a handful of mixed seeds or granola.

'' 1 small piece of low - fat fruit cake (50g)» 2 scoops low - fat vanilla ice - cream with 1 tbsp crushed nuts and 2 tbsp stewed apple» 1/2 cup canned fruit with 1 cup low - fat natural yoghurt» 1 cup low - fat hot or cold chocolate milk» 1 cup chopped mixed melon» 1 small low - fat sticky date pudding (available at your local supermarket in frozen section) with 1 tbsp low fat custard» 1 small piece of good quality chocolate (25g)

WEEKEND Breakfast: 2 soft - poached eggs, with 30 g smoked salmon, 1/4 avocado and 1 slice wholegrain sourdough, plus a regular skim latte and a carrot, celery, apple, ginger and kale juice Morning tea: Low fat Greek yoghurt with nuts and berries Lunch: Barley wrap with 1/4 avocado, grilled chicken, reduced fat cheese, baby spinach and lite mayonnaise, plus a piece of fruit Afternoon tea: 1 slice of reduced fat cheese with 2 wholegrain crackers or home - made banana and bran muffin Dinner: Pork and vegetable stir - fry with 3/4 cup of brown rice and 2 kiwi fruit.

WEEKDAY Breakfast: 3/4 cup fruit free muesli with 1/4 cup low fat Greek yoghurt, 4 strawberries and 125 ml skim milk Morning tea: Banana and regular skim latte Lunch: Beef salad with roasted beetroot, sweet potato, capsicum, beans, baby spinach and avocado, plus carrot, celery, apple, ginger and kale juice Afternoon tea: Mixed nuts with a piece of fruit Dinner: Grilled salmon with 3/4 cup of dill risotto served with steamed broccoli, carrot and green bean, plus 1 large square of dark chocolate

1 cup of freshly - stewed pear and apple with 1/2 a cup of plain low - fat yoghurt.

• 15 unsalted, raw nuts • 200 g tub low - fat natural yoghurt with frozen berries • 4 apricot halves and 4 almonds • punnet of strawberries • 250 ml skinny latte • Homemade smoothie with low - fat milk, yoghurt and frozen berries • 1 cup air - popped popcorn • 175g tub of Yoplait Forme yoghurt • 1 John West 61g Tuna to Go Lemon & Cracked Pepper • 10 Sakata crackers with salsa • Vegie sticks (carrot, celery, capsicum, snow peas, asparagus, cauliflower) with salsa • Small muesli bar (420 kJ approx.)

WEEKDAY Breakfast: 2 scoops of Optimal Protein Powder with 120 ml of rice milk, 1/2 cup of organic frozen fruit, 113 g of Greek yoghurt, 1/2 a teaspoon of stevia and cinnamon sprinkled on top Morning tea: Power cake — one rice cake with 1 tablespoon of raw sunflower seed butter, topped with sliced fruit Lunch: Optimal Cleanse shake Afternoon tea: Home - made turkey jerky with sliced apples Dinner: Chicken quinoa (170 g cubed chicken, prepared with chicken stock), with onion, bell pepper, garlic, basil, sea salt and pepper

100 - 120g of tandoori chicken (use ready made paste available in supermarkets) with 1 cup of low - fat yoghurt and cucumber salad.

• 1 bread roll with cheese / meat filling + large banana • 300g fruit salad with 200g flavoured yoghurt • 300g creamed rice • 250 - 300 ml milk shake or fruit smoothie • 600 ml low fat flavoured milk • 1 large bowl (2 cups) breakfast cereal with milk • 2 small cereal bars + 200g flavoured yoghurt • 220g baked beans on 2 slices of toast • 2 crumpets with thick spread peanut butter + 250 ml glass of milk • 300g (large) baked potato + cottage cheese filling + glass of milk

Breakfast: Smoothie made with half a cup low fat milk, half a cup natural yoghurt and soft fruit like banana

Naturopath and IsoWhey educator Danielle Newham recommends that your breakfast contains berries, fruit, and yoghurt, with a quarter - cup of low fat muesli to sustain your energy.

• 200g tub low fat natural yoghurt with frozen berries • 4 apricot halves and 4 almonds • 250 ml skinny latte • 1 cup air popped popcorn • 1 John West 61g Tuna to Go Lemon & Cracked Pepper • 100cal muesli bar (try Uncle Toby's bodywise or a Be natural bar) • 2 Ryvita or corn thins with slice of low fat cheese and tomato

WHAT I ATE: Breakfast: 1/3 cup muesli, two tbsp yoghurt, 1/3 cup warmed berries and 1/2 tbsp chia seeds Morning snack: Two corn thins with avocado and cracked pepper and apple Lunch: Two hard - boiled eggs and a large salad with baby spinach, lettuce, carrot and beetroot, dressed with olive oil and lemon juice Afternoon snack: A protein ball or bar Dinner: Skinless chicken breast served on sweet potato and butternut pumpkin mash, topped with steamed bok choy and green beans.

Breakfast: overnight oats (oats soaked overnight) made with 1/2 cup oats, 1/2 cup blueberries, 1 scoop whey protein, 200g yoghurt and 1 tbsp honey

Blend 1 cup whole yoghurt with 1/2 banana or 1/2 cup puréed fruit, 1 raw egg yolk (from an organic or pastured chicken) and a pinch of stevia.

Mix the yoghurt with 1 1/4 cups plus 40 ml water and add to the muesli and flour, stir through.

To serve, take about 200 - 250 grams sweet potato, top with 1/3 cup yoghurt, half a cup of berries, and a handful of mixed seeds or granola.

But you can also use (i) regular cow's milk (or goats milk), (ii) another non-dairy milk like almond, cashew or oat milk, (iii) coconut water or (iv) try using 1/2 — 1 cup of natural yoghurt or kefir (a fermented milk drink) and thinning out with water, as required.

I've now settled into a pretty good routine that includes a small cup of mixed berries most mornings (maybe 1/2 cup) as well as various combinations of low - carb bagel with cream cheese, low - carb yoghurt (Kroger makes one, net 4g) with a tablespoon of toasted nuts, a low - carb protein shake, or the standard bacon and eggs.

Soak the rice overnight in 3 cups water with the yoghurt, whey or lemon juice.

It makes a scrumptious way to start your day when topped with some chopped fruit and a dollop of yoghurt or as a topper on chia puddings or yoghurt cups, drizzled with some berry coulis.

Caroline recommends eating about a quarter to half a cup (2 to 4 oz) of fermented vegetables or other cultured food, such as raw yoghurt, with one to three meals per day.

Just blend 2 - 3 bananas with a 2 cups of coco's milk and 250 ml of the yoghurt together until there is a creamy, yoghurt - similar consistence.

Ingredients 6 cups coconut milk (make this your self with coconut flakes and water) 1 medium can of coconut milk half a vanilla bean pod 3 tablespoons of natural gelatin a yoghurt culture if you like is sweetened, stevia (optional)