Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for
garnish Toasted slivered almonds, for
garnish Plain
yogurt, for
garnish Hot sauce of your choice (for serving)
2 Frozen Bananas 1/2
Cup Frozen Raspberries (plus more for
garnish) 1/4
Cup Plain Coconut
Yogurt (plus more to
garnish) 2 Tbsp.
1/4
cup pomegranate juice 1/4
cup Cabot Lowfat Greek - Style
Yogurt 2
cups California Giant Blackberries 1 whole grapefruit, peeled and segmented 5 Medjool dates, pitted and roughly chopped 1 1/2 tablespoons chia seed 2 sprigs mint mint, chia, and blackberry
garnish (optional)
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5
cups chicken broth 2 ears sweet corn, kernels removed
garnishes (optional): shredded cheddar, nonfat plain Greek
yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
1 1/2 pounds peaches, about 3 large, unpeeled 1 1/2
cups full - fat
yogurt 1/2
cup olive oil 1
cup sugar 3 eggs 1 1/2 teaspoon vanilla 2 1/2
cups all - purpose flour 2 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ginger 1/4 teaspoon cloves 1/4 teaspoon nutmeg Cinnamon Glaze, recipe below Toasted hazelnuts, to
garnish
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2
cups) • 2 1/2
cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2
cup plain Greek
yogurt • 2 tablespoons toasted cumin seeds, for
garnish
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
Berry Brownie Fro - Yo
Cups Servings: 8 - 10 standard cupcake size Ingredients: 2
cups vanilla
yogurt (or your favorite flavor) 1/2
cup fresh blueberries 1/2
cup fresh strawberries, sliced 2 packages of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip Or Blueberry Mini Muffins Additional blueberries, strawberries, and Little Debbie Mini Brownies as
garnish option Directions: In a large mixing bowl, combine
yogurt and fruit.
1/2
cup Greek style whole milk
yogurt 1 tablespoon granulated sugar 1 teaspoon finely grated fresh lemon zest, plus extra for
garnish
2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4 teaspoon cayenne powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1
cup yogurt or coconut milk Salt to taste Mint leaf for
garnish
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut into thin slices 2 tomatoes, sliced 1 onion, sliced into rings 1 1 - inch piece of ginger, peeled and finely minced 1/4
cup sour cream 1/4
cup unsweetened
yogurt 1/2 teaspoon salt 1/4
cup cilantro or mint leaves for
garnish
russet potatoes, peeled and roughly chopped (3 large potatoes) 1 egg 1/2
cup milk 3 tbsp flour 1 packet Lipton ranch seasoning, divided salt and pepper, to taste canola oil, for frying 1 1/2
cups sour cream or Greek
yogurt grated parmesan cheese, for
garnish
Garnish each bowl with a sprinkling of basic Gremolata just before serving, or stir 3 — 4 tablespoons into 1/3 — 1/2
cup sour cream, plain
yogurt, crème fraîche, or a combination.
Ingredients: 3/4
cup (100 g) almond meal 2 Tbsp coconut sugar or other natural sugar 3 Tbsp extra virgin coconut oil, melted 200 ml almond milk 2 (3.5 oz / 100 g each) soy - free dark chocolate bars 3 cartons (6 oz / 170 g each) of So Delicious Greek almond or coconut milk
yogurt 1/3
cup (50 g) coconut sugar or other natural sugar 1/3
cup (55 g) gluten - free flour or rice flour 1 carton of raspberries for
garnish Powdered sugar for dusting (optional)
Ingredients: 1/2
cup uncooked short grain brown rice 1 1/2
cups water, divided 2 apples, peel left intact, cored, and diced 1
cups plain unsweetened almond milk or milk of choice 1/4 tsp sea salt 1/3
cup plain Greek
yogurt or plain non-dairy
yogurt, plus more to
garnish 2 tbsp pure maple syrup 1/2 tsp ground cinnamon, plus more to
garnish 2 tbsp chopped roasted almonds or walnuts, to
garnish (optional)
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)
1/4
Cup Wheat Bran 1/4
Cup Vanilla NonFat Greek
Yogurt 2 Eggs 2 Tablespoons Coconut Oil, Melted 3 Tablespoons Pure Maple Syrup 1 Tablespoon Honey 3 Medium Bananas, Mashed 1 Tablespoon Lemon Juice 1/2
Cup Raisins 1
Cup Whole Wheat Pastry Flour, Sifted 1/2
Cup Wheat Germ 1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/2
Cup Walnuts, Coarsely Chopped Oats, Nuts or Sunflower Seeds For
Garnish
1 1/2
cups unsweetened Greek
Yogurt or Regular
Yogurt 3 Tablespoons Xylitol 3/4
cup Granola (store bought or homemade) 3/4
cup sliced Fruit of Choice (I used strawberries, bananas and raspberries) Granola for
garnish
* 1 Tablespoon butter * 1/2 teaspoon salt * 1 teaspoon cayenne pepper * 2 teaspoons ground cumin * 4 eggs * 1/4
cup chopped cilantro *
yogurt, for
garnish (optional)
ingredients DRIED FRUIT AND NUT OVERNIGHT - OATS PARFAIT 1/3
cup sliced almonds (divided) 1 and 1/3
cup nonfat Greek
yogurt (divided) 2 tablespoons honey (divided) 2
cups Quaker Oats 1 teaspoon cinnamon 1/4 teaspoon salt 2
cups nonfat milk 1/4
cup dried apricots (roughly chopped, divided) 1/4
cup dried cranberries (divided) Fresh mint leaves (to
garnish)
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1
cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1
cup white wine 2
cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4
cup parsley (roughly chopped, to
garnish) HERBY DUMPLINGS: 1 and 1/2
cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3
cup plain
yogurt
1/2 tablespoon olive oil 1/2 yellow onion, chopped 1/2 jalapeno pepper, seeded and chopped 2 cloves garlic, minced One 15 - ounce can black beans, rinsed and drained 1
cup vegetable stock One 10 - ounce can diced tomatoes 1/2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon ground cayenne 1/4 teaspoon crushed red peppers 1
cup plain soy
yogurt Chopped cilantro for
garnish
ingredients LOADED POTATO SOUP 1
cup chopped yellow onion (about 1 medium onion) 4 cloves garlic, minced, or 1 teaspoon garlic powder 3
cups cauliflower florets 1/2
cup shredded carrot 1 large potato, cubed (washed well, skin intact) 2
cups low - sodium vegetable broth 3 tablespoons light or reduced - fat cream cheese salt and pepper to taste non-fat Greek
yogurt (to
garnish)
ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME
YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4
cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2
cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2
cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to
garnish) Curry
Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
Yogurt Sauce: Curry
Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1
cup Greek
yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper
1 large eggplant Olive oil for frying 2 medium onions, sliced 2 large ripe tomatoes, peeled and sliced 1/4 teaspoon red chile flakes (add more for additional heat) 1/4
cup vegetable stock 2
cups plain
yogurt 4 garlic cloves, crushed Chopped fresh coriander and mint, for
garnish Salt to taste
1 quart coconut milk (not sweetened coconut cream) 1 tablespoon curry powder 1/2 teaspoon cayenne powder 1
cup chicken stock 2 teaspoons cornstarch
Yogurt, toasted coconut, and chopped cilantro for
garnish
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
2 (8 - oz) blocks tempeh, cubed 3 tablespoons olive oil + 2 Tablespoons extra 2
cups thinly sliced onions 4 - 5 cloves garlic, minced 2
cups cremini or button mushrooms, thinly sliced 2 Portobello mushrooms, thinly sliced 2
cups vegetable broth 1/4
cup mirin (Japanese rice cooking wine), use regular wine if you have 1/3
cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2
cup unsweetened plant - based milk (more to taste) 1
cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek
Yogurt for
garnish Minced fresh parsley for
garnish
2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4 teaspoon cayenne powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1
cup yogurt or coconut milk (see recipe above) Salt to taste Mint leaf for
garnish
350 g (1 1/2
cups) whole milk or Greek
yogurt, or to taste 1 1/2
cups chopped fresh fruit of your choice Pink peppercorn, crushed in a mortar or freshly ground in a pepper mill, for
garnish (optional)
1 large onion, chopped 2 tablespoons olive oil 3 cloves garlic, finely chopped 1
cup Bluebird Farms farro 2 medium potatoes, peeled and diced 2 quarts water or poultry stock 1 pound of clean, chopped tender squash vines 1/4
cup chopped cilantro Juice of 1 lemon, or more Greek
yogurt (for
garnishing)
For the
Yogurt Sauce: 1 1/2 cups plain Greek - Style yogurt 1/2 cup minced fresh cilantro, plus more for garnish 1 tablespoon minced lime zest 2 tablespoons lime
Yogurt Sauce: 1 1/2
cups plain Greek - Style
yogurt 1/2 cup minced fresh cilantro, plus more for garnish 1 tablespoon minced lime zest 2 tablespoons lime
yogurt 1/2
cup minced fresh cilantro, plus more for
garnish 1 tablespoon minced lime zest 2 tablespoons lime juice
Creamy Roasted Beet Hummus 3 large beets, trimmed 1 Tbsp extra-virgin olive oil 3 cloves garlic, peeled 1/4
cup sesame tahini 1
cup plain, whole milk Greek
yogurt 1/2 fresh lemon, squeezed 1/4 teaspoon sea salt Fresh cracked pepper to taste 1/4 teaspoon cayenne pepper Fresh chopped parsley for
garnish Edible flowers for
garnish
Creamy Roasted Beet Hummus 3 large beets, trimmed 1 Tbsp extra-virgin olive oil 3 cloves garlic, peeled 1/4
cup sesame tahini 1
cup plain, whole milk Greek
yogurt 1/2 fresh lemon, squeezed 1/4 teaspoon sea salt Fresh cracked pepper to taste 1/4 teaspoon cayenne pepper Fresh chopped parsley for
garnish Edible flowers for
garnish Preheat -LSB-...]
When ready to serve, eat as it is or dollop 1/4
cup of the coconut
yogurt on top of each serving, toss gently, and then add the
garnish of mint if using.
Cake 3 eggs 1
cup sugar 1
cup full - fat
yogurt 1/2
cup + 1/3
cup olive oil 6 tablespoons lemon juice 3 tablespoons grated lemon zest 3
cups flour 1 teaspoon baking powder 1/2 teaspoon vanilla powder or extract 5 teaspoons poppy seeds Topping /
Garnish 1 tablespoon powdered sugar 1 teaspoon grated lemon zest
4 small Papayas 2
cups Granola, 1/4
cup each serving 2
cups Vanilla Cream, or Vanilla Coconut
Yogurt 8 beautiful Strawberries, and more to
garnish if desired