Sentences with phrase «cup zucchini»

Top each tortilla with 1/3 cup rice, 1/3 cup zucchini mixture, and 2 tablespoons cheese.

1/4 cup of honey = 4 tablespoons = 4 × 17 (each tablespoon of honey is 17g carbs) = 68 g carbs 1.25 c of almond flour = 30 g carbs 3/4 cup zucchini = 6 grams of carbs 1.4 c cacao = 13 grams

Print Red lentil, chickpea and coconut cream soup Ingredients 2 cups red lentils 2 cups chickpeas cooked 3 cups sweet potato chopped 2 cups zucchini chopped 1 cup peppers chopped 1 cup carrots chopped 2 - 3 tablespoons olive oil 3 - 4 cloves garlic minced thumb - sized ginger -LSB-...]

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

This recipe has a good 1.5 - 2 cups zucchini (doesn't have to be exact), and is sweetened with a touch of honey.

ground cloves 1 1/2 cups zucchini, shredded

I'm not a huge zucchini fan so I only put about 1 1/2 cups zucchini and the rest quinoa.

Ingredients: 1 cup zucchini, finely grated 1 cup Bluebird's Einka flour 1 3/4 tsp.

olive oil 1 shallot, diced 1 clove garlic, minced 1 cup shelled edamame 1 cup bell pepper, diced 1 cup zucchini (I used 1/2 of one large zucchini) 1/4 cup raw peanuts 1/4 tsp.

salt 2 eggs 1/2 cup unsweetened applesauce 1/3 cup sugar (the original recipe calls for 2/3 cup but I found 1/3 cup to be plenty sweet) 1/2 cup buttermilk zest and juice of 1 lemon 1 cup zucchini, grated

baking powder 2 eggs, beaten 2 cups sugar 2 cups zucchini, finely shredded, unpeeled 1/2 cup canola oil 1 tsp.

Ingredients Pancakes 3 cups green cabbage, shredded 1 cup zucchini, shredded 1 cup carrots, shredded 2 green onions, sliced 1 cup oat flour 1 egg 3⁄4 cup water 1/4 teaspoon sea salt 1/4 teaspoon red pepper flakes 1 tablespoon peanut oil, divided

1 cup Green Lentils 2 tablespoons Olive Oil 2 Garlic Cloves, minced 2 cups Zucchini, diced 4 cups Arugula 3/4 cup Plain Greek Yogurt 2 - 3 Chipotle Pepper with Adobo Sauce 1/2 cup Cilantro 1 Lime, juiced 16 Corn Tortillas Salt and Pepper, to taste

1/2 cup zucchini, cut into matchsticks 1/4 cup carrot, shredded 1/4 cup daikon, cut into matchsticks 1 small onion, thinly sliced 3 to 4 green onions, cut into 1 inch sticks 1/4 cup chickpea flour 1/4 cup rice flour 1/4 cup water 1 tsp sesame oil squirt of sriracha 1 tbsp vegetable oil salt

I use less sunflower seeds and add flaxseeds and then I use one cup carrots and one cup zucchini!

Hi Mary, yes, just use 2 cups zucchini.

-- 1 cup zucchini — 1/5 cup honey — Vanilla extract instead of vanilla stevia — handfull of 70 % dark chocolate chips in the batter

Yields: 1 loaf Ingredients: 1 cup zucchini, finely grated 1 cup Bluebird's Einka flour 1 3/4 tsp.

1 Kabocha squash, cut in half with seeds removed 1/4 red onion, diced 1 cup zucchini, diced 1/2 cup bell pepper, diced 1 tablespoon extra virgin olive oil 2 teaspoons fresh rosemary, minced Salt and pepper, to taste

Ingredients 2 cups AP flour 1 cup whole wheat pastry flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1 1/4 cup sugar 1/2 cup unsalted butter, melted, slightly cooled 1/4 cup olive oil 2 tablespoons lemon zest 3 cups zucchini, grated 1/3 cup poppy seeds 1 tablespoon lemon juice

for the garlicky basil dip 1 cup zucchini, diced 2 cloves garlic, roughly chopped 1/2 cup extra virgin olive oil 16 basil leaves & stems 1/2 cup raw pistachio nuts 1/2 tsp sea salt

Squash Provencal Ingredients: 4 Frieda's ® Sweet Dumpling, Delicata, or Golden Squash 1 1/2 cups zucchini, chopped 2 cups tomatoes, chopped 3 Frieda's ® Shallots, peeled and sliced 1 clove garlic, minced 2 tablespoons water 1 tablespoon fresh basil, chopped 1/2 teaspoon... Continue reading →

You could probably just use my coconut flour banana bread recipe instead and then add in 1/2 cup zucchini!

carrots, shredded or chopped fine (can sub for 1 c. pumpkin puree) 2 - 3 apples, shredded or chopped fine (can sub for 2 mashed bananas) 1 - 2 cup zucchini, shredded or chopped fine 1/2 cup raisins (optional, can sub for chocolate chips) 1/2 cup chopped nuts (optional) 3/4 cup milk (any kind) 2 eggs, beaten 1 t vanilla

Spread 1 tablespoon pesto over fillet; top with 1/4 cup carrot and 1/4 cup zucchini.

1 quart Chicken Broth 2 cups Zucchini, peeled and chopped 2 cups Cauliflower, broken into florets 1 cup Onion, chopped 2 cloves of Garlic, pressed or chopped 1 cup Carrots, peeled and chopped 1 cup Shredded Chicken (pre-cooked) 2 tsp fresh parsley 1 tsp Celery seed 1 tsp dried rosemary Salt + pepper to taste Avocado for Garnish

1 cup of sunflower seeds, soaked 1 hour 1 cup zucchini, peeled and chopped 1 cup organic baby spinach 1/2 cup flat parsley 2 cloves garlic 1/2 cup tahini 1/4 cup fresh lime or lemon juice 1/3 cup water 1/4 cup extra virgin olive oil 2 tsp sea salt or Herbamare Mix in food processor -LSB-...]

8 - 10 cups of Bone Broth 4 - 6 cups of yellow squash 4 - 6 cups zucchini 1 diced white onion 3 cloves of diced garlic 4 - 6 large of basil leaves chopped 2 tbsp - 4tbsp grass fed ghee (put in right before serving) Real salt to taste Pepper to taste

Soup: 3 tbsp extra-virgin olive oil 1 1/2 cups diced onion 2 medium carrots, cut in 1/2 - inch dice 2 medium leeks, white and light green parts only, finely sliced 2 stalks celery, cut in 1/2 - inch pieces Coarse salt and fresh pepper to taste 2 potatoes, peeled and cut in 1/2 - inch dice 6 cups hot chicken or vegetable stock 1 (14 ounce) can chopped tomatoes 1 1/2 cups Savoy cabbage, thinly sliced 1 1/2 cups zucchini, cut in 1/2 - inch dice 1 (14 ounce) can cannellini beans, drained and rinsed

1 1/2 to 2 cups Almond Milk 1 Orange (Peel removed and chopped into pieces) 1/2 to 3/4 cup of Pineapple - Chopped (I used frozen) 2 Tbsp Chia Seeds 3 Tbsp Hemp Seeds 3/4 cup Zucchini - Chopped 1/2 cup Cashews - soaked for a few hours 1 scoop Vanilla Fermented Vegan Pr...

1 1/2 to 2 cups Almond Milk 1 Orange (Peel removed and chopped into pieces) 1/2 to 3/4 cup of Pineapple - Chopped (I used frozen) 2 Tbsp Chia Seeds 3 Tbsp Hemp Seeds 3/4 cup Zucchini - Chopped 1/2 cup Cashews - soaked for a few hours 1 scoop Vanilla Fermented Vegan Protein Powder 1 scoop Wheatgrass Powder (I like Amazing Grass) 1 to 2 cups Baby Spinach Handful of Ice Blend and enjoy!

1 cup eggplant, chopped 1 cup zucchini or summer squash, chopped 1 cup red or green bell pepper, chopped 1/2 cup tomato, chopped 1/4 cup sweet onion, chopped 2 cloves garlic, minced 2 teaspoons ground cumin 8 - ouce can of no - salt - added tomato puree Salt and pepper to taste