Sentences with phrase «egg versions for»

Not exact matches

The highly anticipated Tesla firmware version 8.1 came bundled with an easter egg that unlocks a «sketch pad» feature on the touchscreen for...

Thanks for the recepie, I made a vegan version with chia «eggs» and add some sun dried tomatos.

Tossing it with squash noodles and sauteeing for just a few minutes to warm everything through is all you need, and then you have a delicious side dish or main course (pop a fried or poached egg on top for a vegetarian version, or a grilled chicken breast for the meat eater in your life).

For an egg - free version, substitute some scrambled tofu.

We have 3 versions of our pie crust recipe now, so if you need an egg or dairy free pie crust for you guests this holiday season, we've got you all covered!

For this second version, I tried using just egg whites.

Ditching the paper - thin pastry for whole - wheat flour and eggs, they still taste a lot like the traditional Greek version but have the added benefit of bringing some butternut squash into the picture.

This recipe for Egg White Oats is the basic and original version of the ultimate protein and fiber - packed breakfast!

I wanted to test a vegan version of these chickpea veggie fritters and asked Instagram for tips on cooking with flax eggs and got so many helpful responses.

Of the 8 recipes that are not AIP, only 2 are due to non-negotiable nightshades, 1 for eggs, 3 for the seed spice cumin, and 2 for white rice (I had to include legit Arroz con Pollo and Puerto Rican Yellow Rice - but don't worry, I have grain - free versions of both, too!)

In the traditional version they use a buttery pastry for the rolls and then they fill them with a butter, cream cheese, egg, heavy cream and shredded cheese mixture, so that at the end they can roll them in more shredded cheese again.

fine salt 3 large eggs at room temperature 100 grams (3/4 cup) all - purpose flour (see notes for gluten free version) 50 grams ground walnuts 1 large ripe banana, cut into cubes

My version has six ingredients; aside from the usual peanut butter, egg, and brown sugar, this recipe has vanilla for flavor and cornstarch and baking powder to give the cookies a chewy texture.

If you are a fan of Chinese take - out and want to try my paleo, low carb versions, be sure to check out my recipes for: Sweet and Sour Chicken, Paleo Egg Rolls, and Hot and Sour Soup.

For this version I used International Delight Fat Free Caramel Macchiato and threw in a little bit of brewed coffee, cinnamon, vanilla and eggs - of course - then topped it with butter, maple syrup and whipped cream.

I made your version of dough for my granddaughter, she is allergic to eggs, and was pleasantly surprised how great the dough turned out.

I also have a White Chocolate Mousse recipe that does not have the whole egg or yolk in it so you can opt for that version as well.

I have absolutely nothing against traditional oatmeal but love the way the oatless version seems to keep me feeling satisfied for longer thanks to an extra punch of protein from egg whites and a dose of healthy fats from ground flaxseed.

Suggestions for egg free version?

This recipe is actually very akin to one I've used for potato pancakes (with squash instead of potatoes, of course), though the potato version tends to use more eggs and less flour.

These are a delightfully simple, healthier version of the classic latke: Sweet potatoes mixed with onions, eggs, panko, and a little of the flour of your choice (choose whole - wheat for an extra health boost) are baked — not fried — into pancake - y perfection.

For my version of the turkey pizza meatloaves I combine 2 pounds of 93 % lean ground turkey, 1 cup of whole wheat breadcrumbs, 4 garlic cloves (or 1/2 teaspoon of garlic powered), 1/2 cup pizza sauce, 1/2 cup grated Parmesan cheese, 2 eggs, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/4 teaspoon of crushed red pepper flakes, and salt and pepper to taste.I then top with ~ 2 tablespoons of reduced fat mozzarella cheese, ~ 2 tablespoons of pizza sauce, and 3 turkey pepperonis (full recipe will come later).

2 ripe bananas 3 organic eggs (or three flax / chia eggs for a vegan version) 3/4 cup organic gluten - free rolled oats 1/2 cup organic buckwheat flakes 1 tsp baking powder a pinch salt 1/2 tsp ground cardamom 1/2 tsp vanilla powder 1 cup oat milk (or other plant - based milk) + coconut oil for frying

What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages

Since I already had so much flax meal (sub for the eggs) in my version, I decided to add almond flour...

Hi, Anneke, Those buns are very similar to brioche buns (they are sort of a yeast - free version of brioche), and the many eggs in them keep them fresh for days.

Since we all know that when we're doing the 21DSD (click here for info) we all need that occasional morning when we skip the eggs and have something a bit brighter on the pallet, I though it'd be great to have a 21DSD version of this yummy tropical parfait!

I made the vegan version of these today and used 1 tbsp of flax seed and 3 tbsp of water for the egg substitute instead of the chia seeds.

Thank you for posting both versions, as I try to eat gluten - free, but I do love my butter and eggs.

These cookies are a tweaked version of Lindsey's brilliant recipe I fell for last year (which you should totally enjoy too, a flax egg and coconut sugar makes these babes vegan and naturally sweetened in a pinch!).

For the version with the fried egg I cut a hole in one tortilla the size of the egg yolk.

For those who don't eat eggs, nuts, grains, and refined sugars, I think this new version makes a nice little cookie!

For a printer - friendly version of this recipe, please click here: onion - and - chive - dilled - egg - salad

Also making hard boiled eggs and a new version of this baked oatmeal for later in the week, plus homemade bread.

Last year a blogger posted a way to make a vegan version of beaten egg whites that works perfectly for all kinds of meringues.

This version of shakshuka, a Middle Eastern poached - egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable - stew base.

Can't wait to make an egg - free version for myself!

In order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.

* For an egg free version: Mix 2 Tablespoon ground flax seed, golden or dark varities, with 6 Tablespoons warm water.

I make a breakfast version with the same ingredients adding eggs for protein.

I make them when I have someone who can't eat eggs for breakfast but have not tried a vegan version before.

Chocolate cake isn't * really * my bag but it seems to be the main option if you're looking for something free from egg and dairy — there are hundreds of versions out there, we've tried many!

For a vegan version I use 1/4 cup water for each egg, heat the water and dissolve vegetable broth cubes (2) in the water to replace the seasoning from the soup mix, replace the cheese with toFor a vegan version I use 1/4 cup water for each egg, heat the water and dissolve vegetable broth cubes (2) in the water to replace the seasoning from the soup mix, replace the cheese with tofor each egg, heat the water and dissolve vegetable broth cubes (2) in the water to replace the seasoning from the soup mix, replace the cheese with tofu.

While I'm typically drawn the classic version of carbonara for quick I've - got - nothing - in - the - pantry dinners, I also like taking the base of the sauce — egg yolks, cheese and cream — and contorting it into something completely different and a little more weekend or company - worthy.

I have made a variation of this for years without eggs, and I really loved your version.

This healthier version calls for raw pecans, maple syrup, coconut oil, whole wheat pastry flour and salt for the base, and brown sugar, salt, cornstarch or arrowroot, nutmeg, cinnamon, cloves, ginger, pumpkin puree, vanilla extract, eggs and coconut milk for the filling.

I made my own version today with banana and apple blended in the blender with eggs and it was so sweet... I bought honey to put on it but ended up just leaving it behind... lol 5 $ spent for some other time I guess....

Maybe sometime I'll try out a healthier and / or vegan version, but for my first gluten - free cookie attempt, I thought the butter, sugar and eggs could stay.

This version is made with diced up tofu and crunchy veggies in a creamy base of vegan mayo, Dijon mustard and a bit of tahini for a delicious and healthy vegan egg salad.

I've had immense fun this year, converting my favorite recipes into plant - based versions, learning new techniques and ingredients to substitute for the commonly used butter and egg!