Sentences with phrase «cups of blueberries instead»

Not exact matches

I also heated up 1 cup frozen blueberries with 2 teaspoons of maple syrup to use instead of imitation syrup.

instead of 3/4 blueberries I put 1/2 cup wild blueberries and 1/2 cup raspberries (both frozen)....

Subbed agave for the maple syrup (easier to find quality agave than maple syrup that isn't the cheap imitation in my area) and 2 cups of fresh blueberries instead of 1 1/3 c..

I didn't add the blueberries (I didn't have any) and I used 1/4 cup maple syrup instead of the 1/2 cup agave nectar.

Just take out the peanut butter, add a cup of blueberries, and make in a muffin pan instead of a bread one!

I used Almond milk instead of soy, and I added 1/4 cup more blueberries, because I wanted to use up what I had left.

Nutritional Estimates Per Serving (1 slice): 161 calories, 1.2 g fat, 35.3 g carbs, 2.2 g fiber, 3.5 g protein and 4 Weight Watchers PointsPlus Value (PPV) Other additions (instead of dates and apricots) I want to try: 1/2 cup shredded coconut 1 cup fresh blueberries 1/2 cup applesauce 1/2 cup drained crushed pineapple

Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4 cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.

Day 11 Breakfast: Quinoa with Blueberry Syrup, blueberries, and honey Lunch: Lentil and Kale Dal with brown rice and an apple Dinner: Creamy Zucchini Soup, fermented vegetables, peas and carrots — I accidentally made this recipe with 3 cups of rice instead of 3 tablespoons.

* 1 1/4 cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extract

I also added an extra cup of frozen blueberries to the mix, using four cups instead of the three.

I've also been doing Richard's smoothie with 1/2 an apple and 1/2 cup blueberries, and then an avocado instead of the other fruit and juices.

When I substitute a small bowl of oatmeal (1/4 cup dry) with a few blueberries and cherries instead of the eggs for breakfast (hence less protein but waaay more carbs) I start feeling better.

Had to make a few changes because I didn't have all the ingredients, like Walden Farms Carb Free Calorie Free Maple Walnut Syrup instead of the Sukrin Gold, LC inulin / monk fruit brown sugar substitute instead of the Swerve, Trader Joe's dried blueberries instead of the cranberries, pecans in place of the walnuts (I don't like walnuts), and I added about 3/4 cup unsweetened flaked coconut and the cinnamon, and it turned out amazing!