Stir to combine until everything is well mixed and
evenly coated with the dressing.
Pour wet ingredients into oat mixture and stir until the oats are
evenly coated.
Toss the potatoes with dressing, parsley and scallions until
evenly coated.
Place wedges on parchment covered cookie sheet, toss in olive oil until potatoes are
evenly coated.
In a small fry pan, drizzle in the olive oil and then add the breadcrumbs, over medium heat, toss around with a spoon until they are
evenly coated and nicely golden brown and crunchy, about 5 minutes.
Using your hands, rub the tenderloin with 1/2 tablespoon of the oil and the salt, rubbing until the tenderloin is
evenly coated.
Tilt pan until bottom is
evenly coated.
Drizzle in the oil and stir until
evenly coated.
Pour the dressing over the salad and use clean heads or wooden spatulas to thoroughly massage or mix the dressing into the coleslaw ingredients so that everything is
evenly coated with the dressing.
Toss to ensure everything is
evenly coated.
Roll each ball in the flour *, shake off any excess flour and dip in the egg, then roll the ball in the cornflake crumbs until
evenly coated.
Stir popcorn every 15 minutes to make sure it is
evenly coated.
Once dissolved pour over the popcorn and stir well, ensuring it's
evenly coated.
Add in the nuts / seeds and coconut and stir until they are
evenly coated with the wet ingredients.
Add walnuts and toss until
evenly coated.
In a large bowl, combine popcorn and caramel mixture until
evenly coated.
Add spices and toss until
evenly coated.
Place the Salmon into an ovenproof dish and spoon the marinade over making sure all the Salmon is
evenly coated.
Stir until rice is
evenly coated and cook for 1 minute.
In a mixing bowl, combine the fruits with the next 5ingredients and stir together until
evenly coated.
Toss butternut squash, onion, olive oil and maple syrup until squash and onion are
evenly coated.
Stir in potatoes until
evenly coated.
Add the sauce and toss together until the pasta is
evenly coated.
Once the shrimp is done baking, put them in a large mixing bowl and stir in 1/2 to 3 / 4s of the honey chipotle sauce until
evenly coated.
While the squash is roasting, massage the kale with the 1 tablespoon of oil for 1 to 2 minutes, until
evenly coated.
Drizzle with olive oil mixture and toss salad until everything is
evenly coated.
Melt coconut oil and pour into the mixing bowl, a long with the vanilla and maple syrup, stirring the mixture together with a spatula until
evenly coated.
In large bowl, combine brown sugar, flour, cinnamon, and ginger; add apple slices and toss until
evenly coated.
In a large bowl, add squash, 2 tbsp olive oil, dry parsley, salt, and pepper until squash is
evenly coated.
Place the chicken pieces in the flour mixture and toss until they are
evenly coated.
Pour the marinade over them and toss them gently until they are
evenly coated.
Stir in the remaining topping ingredients until everything is
evenly coated.
Add veggie / pepper mixture into the large bowl of rinsed cabbage and mix with hands until
evenly coated.
Add the sliced portobellos (with stems removed) to the bowl and toss until
evenly coated.
Pour 2 tbsp extra virgin olive oil over the vegetables, sprinkle with 1 tsp ras el hanout spice mix and salt & pepper and rub it into the vegetables to make sure they're
evenly coated with oil and spices.
Toss the crouton so they're
evenly coated.
Stir until
evenly coated then serve warm with fresh thyme and cashew parmesan (optional - see notes).
Using your hands, toss the vegetables so that all of them are
evenly coated.
After 5 minutes, add the minced garlic, garlic salt and Italian spices and toss until
the evenly coated.
Season with salt, drizzle with olive oil, and toss together so all the pieces are
evenly coated.
Pour the cooking oil over the green beans and mix them around so they're
evenly coated.
Stir everything together well until all of the dry ingredients are
evenly coated by the almond butter and agave.
Mix until everything is
evenly coated and combined.
Pour the liquid ingredients over the dry and stir until
evenly coated.
Stir in the drained green beans until they are
evenly coated with oil and cook until warm.
Place washed kale in a large mixing bowl and toss with oil, sea salt, nutritional yeast, and garlic powder until
evenly coated.
Stir until each potato piece is
evenly coated.
To a shallow plate, add the sugar and lightly dredge the bacon through the sugar so both sides of each strip are
evenly coated.
Pour the dressing from step two over the quinoa mixture and stir until the salad is
evenly coated with the dressing.
In a bowl add the shrimp, NUCO Premium Coconut Oil, salt, pepper and begin mixing until the all of the shrimps are
evenly coated.