Not exact matches
Calories
per serving — 410 Ingredients 2 hard - boiled
eggs, chopped 2
tablespoons plain low - fat yogurt 2
tablespoons...
Here's what I did... The exact recipe, except for 4
eggs instead of 5 (to reduce the «eggy taste»), and I used 1
tablespoon of baking soda and 1
tablespoon of vinegar (equal parts,
per another post).
INGREDIENTS —
per person 2
eggs (free range, grass fed, if possible) 2
tablespoons of milk (coconut or almond) 1/2
tablespoon olive oil 1 sprig...
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1
tablespoon (13 grams) granulated sugar 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large
eggs 1/2 cup (100 grams) granulated sugar 1
tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams)
per challah, if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) Sugar: — 1
tablespoon (13 grams) for reactivating the yeast — plus 1/2 cup (100 grams) for adding to the dough 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large
eggs 1
tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams)
per challah, if using, plumped in hot water and drained Poppy or sesame seeds for sprinkling.
If you are vegan or
egg allergic, try creating an
egg substitute by using 1/4 cup soy, rice or coconut yogurt mixed with 1
tablespoon of flax meal or chia seeds
per egg.
This recipe is a double (a single batch yielded a weird 1.5 waffle sheets in my iron) plus two extra
eggs (basically, one
per batch) and two extra
tablespoons flour.
Black Squid Ink Pasta: Use about 1
tablespoon of squid ink
per egg / portion.
If you read back on the other postings you will see substitute for
eggs are: 1
Tablespoon of flaxseed and 3
Tablespoons water per egg or another being 3 eggs and 2 tablespoons of unsweetened applesauce for t
Tablespoons water
per egg or another being 3
eggs and 2
tablespoons of unsweetened applesauce for t
tablespoons of unsweetened applesauce for the 4th
egg.
Do you think that the
eggs could be replaced with flax
eggs (1
tablespoon ground flax seed and 3
tablespoons of water
per egg)?
The usual ratio given is 1
egg per 1
tablespoon of coconut flour!
Heat 1
tablespoon of olive oil
per egg in a medium nonstick frying pan over medium - high heat.
(her's would be about 16 slices)----(very thin slices) my Nutritional Facts on her recipe cutting her loaf into 8 slices is 496 calories
per slice for the whole loaf is 3,975 calories 1-3/4 cups all - purpose flour (cal 770) 1-1/2 cups sugar (cal 1161) 1 teaspoon baking soda Cal 0 1/2 teaspoon salt cal 0 2
eggs cal 142 2 medium ripe bananas, mashed (1 cup) cal 164 — 200 1/2 cup canola oil cal 990 1/4 cup plus 1
tablespoon buttermilk cal 26 1 teaspoon vanilla extract cal 12 1 cup chopped walnuts cal 720 with no walnuts 3255 cal 406.8
per slice with no walnuts and the (oil substitute with applesauce) 2315 cal 289
per slice with no walnuts and the (oil substitute with applesauce) and the (sugar substitute with 1 1/2 tsp of stevia) 1154 cal 144
per slice»
You combine 1
tablespoon of flax meal with 3
tablespoons of water
per egg called for in the recipe.
I've seen various recommendations for anywhere from 1 - 3
tablespoons of mayo
per egg.
Calorie wise, it's only 40
per tablespoon, which is far less than an
egg yolk.
Some days, rather than boiled, the
eggs are cracked, whisked, and scrambled at the unseemly and delicious ratio of a
tablespoon of butter
per egg.
1 large avocado, pit removed, 6 thin slices reserved for garnish 1/4 cup finely minced onion, divided into 2 portions 1 medium tomato, chopped 4
eggs (2
eggs per omelette) 2
tablespoons chopped fresh cilantro, divided into two portions 2 fresh, small hot chiles, such as serrano, stems and seeds, removed, minced, divided into 2 portions 2
tablespoons olive oil Cilantro leaves for garnish
Add 2
tablespoons of white vinegar
per quart to help the color adhere to the
egg, and bring to a boil.
(This yields a strong banana flavor, so if you're not a huge banana fan, I would suggest substituting at least one of the bananas with a flax
egg instead: 1
tablespoon ground flax seeds mixed with 2 to 3
tablespoons water
per 1
egg.)
According to a recent WAPF - funded analysis by UBE Laboratories, fish
eggs contain 17,000 IU vitamin D
per tablespoon!
From the work of Weston Price, we can assume that the amount in primitive diets was about 50,000 IU
per day, which could be achieved in a modern diet by consuming generous amounts of whole milk, cream, butter and
eggs from pastured animals; beef or duck liver several times
per week; and 1
tablespoon regular cod liver oil or 1/2
tablespoon high - vitamin cod liver oil
per day.
The putative toxic dose of 100,000 IU
per day would be contained in 3
tablespoons of high vitamin cod liver oil, 6
tablespoons of regular cod liver oil, two - and - one - half 100 - gram servings of duck liver, about three 100 - gram servings of beef liver, seven pounds of butter or 309
egg yolks.
Egg white powders have about 26 calories and 6 grams of protein
per tablespoon.
1
tablespoon cod liver oil daily, (mixed with water or a little fresh juice) 2 8 - ounce glasses whole milk daily, preferably raw and from pasture - fed cows 4
tablespoons butter daily, preferably from pasture - fed cows 2 or more
eggs daily, preferably from pastured chickens Additional
egg yolks daily, added to smoothies, salad dressings, scrambled
eggs, etc. 3 - 4 ounces fresh liver, once or twice
per week Fresh seafood, 2 - 4 times
per week, particularly wild salmon, shellfish and fish
eggs Fresh beef or lamb daily, always consumed with the fat Oily fish or lard daily, for vitamin D 2
tablespoons coconut oil or 1/2 cup coconut milk daily, used in cooking or smoothies, etc..
Yes, I prefer coconut flour even to other gluten free flours, because I don't like the processed stuff In response to your reply, you can make an
egg - free vegan version by replacing the
eggs with an
egg substitute or 1 1/2
tablespoon water + 1 1/2
tablespoon oil + 1 teaspoon baking powder
per egg.
Double tap for turkey meatballs over zoodles This delicious combination is perfect for dinner or lunch Full instructions on how to make meatballs below plus I included @ 21dayfix container info for any on that program Makes 4 servings, 3 medium meatballs
per serving (about 1 red, 1/2 yellow, 1/4 green
per serving) Ingredients: 1 lb of ground turkey 1 teaspoon of Himalayan Salt (or sea salt) 1 teaspoon of paprika everything spicy @flavorgod seasoning (to taste) 1 large
egg, lightly beaten 1/2 — 1 cup diced white onion 1 can diced tomatoes 1 cup whole grain quick cooking oats 2 cloves of garlic, minced 1
tablespoon of dried parsley
For motility, you might try 3
egg yolks
per day and a few
tablespoons of vinegar (rice vinegar is good).
I've been following the recommendations very closely: 2 tsp FCLO from Green Pastures everyday, about 2 cups of raw milk a day, a couple of
tablespoons of raw butter a day, 2
eggs plus 3
egg yolks
per day, liver occasionally, wild salmon about once a week, beef almost daily, 2 tbsp coconut oil daily, bone broths often, grains only that are soaked (occasionally), fresh fruit and veggies, no sugar or junk food at all.
English muffins 1
per person, cut in half (I use whole grain or high fiber) Thick cut ham (use a round cutout for a perfect circle) organic
eggs (2
eggs per person) SAUCE: 3/4 Cup nonfat plain yogurt 2 teaspoons lemon juice 2
tablespoons of healthier butter substitution (ex: smart balance) 3
egg yolks 1/2...