Not exact matches
2 tablespoons
peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black
peanut or vegetable
oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container
extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of
Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black
Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
Use cilantro in
peanut oil for Thai or Asian dishes, and basil, oregano and garlic in
extra virgin olive
oil for your Italian recipes.
Teff Cacao
Peanut Butter Mini Muffins 1/3 cup peanut butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon s
Peanut Butter Mini Muffins 1/3 cup
peanut butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon s
peanut butter 1/3 cup Anthony's Organic
Extra Virgin Coconut
Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon salt...
However, I would like to make a couple of suggestions: first, based on some of the earlier comments, I used 1 Tbsp of natural
peanut butter in place of the tahini and that was plenty; I also added an
extra clove of garlic and a couple of Tbsps of olive
oil (because hey!
Chocolate Chia Biscotti 1/2 cup Anthony's Organic
Extra Virgin Coconut
Oil, solid, not melted 1/4 cup maple syrup 1/4 cup coconut cream 2 tablespoons natural
peanut butter 3 tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking sheet.
For this, I heated some olive
oil (you can use sesame
oil too), added sesame seeds, raw
peanuts (my favorite nut), Sirracha powder mix (my new invention which I feel is better than the sauce and more versatile), Chinese long beans, salt and to add
extra flavor I finished this dish with coconut flakes.
I couldn't wait to use Bob's Red Mill
Extra Thick Rolled Oats in these because I wanted that chewy, hearty oat texture in these, holding the coconut
oil, cacao,
peanut butter, and maple syrup all together in one amazing bite.
It'll depend on what kind of milk,
oil, eggs and
peanut butter you use (I used 1 % milk, vegetable
oil,
extra large eggs, and I believe Skippy PB) and they came out to 206 calories per muffin.
1 very ripe banana 1/2 cup of fresh blueberries +
extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (
peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut
oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
Since these babies use a full 3/4 cup of
peanut butter, instead of adding the
extra coconut
oil that my blondies have, I opted for unsweetened applesauce.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable
oil, I used half
peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or
extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup
peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
I tweaked a bit to make Vegan Choc Chip
Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy co
Peanut Butter Flaxseed Maca cookies: 1/4 sunflower
oil & 1/4 coconut
oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla coconut milk A dash
extra vanilla extract 3/4 regular jar of creamy
peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy co
peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit
extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate
peanut butter 1tbsp coconut flour 1 - 2caps valencian orange
oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds
The
Peanut Dressing is Light and has no added
extra oil besides the natural
Peanut Butter.
Every box includes vegetables and then you pick your toppings, which include fresh bean sprouts, pickled vegetables, fresh jalapeno, scallion
oil, crispy shallots, chopped
peanuts, fresh herbs, fresh lime squeeze, and caramel egg (
extra charge).
1 (112g)
extra ripe banana, mashed 1/2 cup (142g) natural
peanut butter 2 tablespoons (22g) refined coconut
oil, melted (but not hot) 1/4 cups (78g) pure maple syrup 1/4 cup (55g) Califia Farms original almondmilk 1 1/4 cups (122g) oat flour 1/2 teaspoon fine sea salt 1/4 teaspoon baking soda 1 cup (98g) thick rolled oats 1/4 cup unsweetened banana chip meal (see notes above) 1/4 cup dry roasted
peanuts, roughly chopped 2 ounces good quality dark chocolate, roughly chopped
Extra virgin olive
oil's smoke point is a mere 320 degrees, while
peanut oil is 450 degrees — a far better choice.
1 teaspoon chili powder, preferably ancho (if you use a regular supermarket chili powder, cut down the cumin below) 1 teaspoon smoked paprika 3/4 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper, or more to taste 3/4 cup pecans 3/4 cup raw almonds 1/2 cup dry roasted
peanuts 1/2 cup raw pistachios 2 tablespoons
extra virgin olive
oil 2 tablespoons agave nectar 1/2 teaspoon coarse salt (I like Maldon sea salt on these)
Homemade Pitas vegetarian, soy - free, dairy - free,
peanut - free, tree nut - free, seed - free, shellfish -
oil, fish - free, nightshade - free, bean & legume - free Ingredients: 3 cups of flour 1 cup water 1 Tbsp honey Half of a 1/4 oz packet active dry yeast 1 tsp salt Olive
oil Extra flour for...
If you prefer a more oily, glossy spread that resembles store - bought
peanut butter, add 1 teaspoon of
extra virgin coconut
oil or 1 tablespoon of regular
peanut butter to the recipe to make it a little oilier in texture.
4 tbsp raw cacao powder 25g dried cherries 25g fresh cherries 20g almond flakes 100g H - PRO protein
peanut butter 100g raw coconut
oil 100g raw honey Pinch sea salt 1 tbsp vanilla extract
Extra cherries for topping
Ingredients: 4 tablespoons cup
peanut, grapeseed or other high - heat
oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon
extra sea salt, as needed for seasoning
Ingredients —
PEANUTS, Isomalt, WHEY PROTEIN ISOLATE (MILK),
extra virgin rapeseed
oil, sorbitol, Natural Toffee flavour, sea salt
1 - 8 ounce package brown rice noodles 1 - 14 ounce package
extra firm tofu 1/2 cup soy sauce 1 tablespoon toasted sesame
oil 1 tablespoon
peanut butter 2 tablespoons rice wine vinegar 1 tablespoon minced fresh ginger 1 tablespoon vegetable
oil 3 scallions, white & green separated plus more for serving 1 garlic clove, minced 1 - 16 ounce package frozen stir - fry vegetables 1/4 cup chopped roasted salted
peanuts
14 ounces
extra firm tofu (non GMO) 8 ounces brown rice noodles 2 tablespoons roasted
peanut oil 1 large shallot, finely chopped 2 small bunches of broccolini, stalks trimmed 1 - 1 1/2 cups Thai
peanut sauce, recipe follows Heavy pinch of red pepper flakes Roasted
peanuts, finely chopped Fresh cilantro, finely chopped
14 oz
extra firm sprouted tofu 3 tbsp natural
peanut butter 2 tbsp filtered water 1 1/2 tsp ground cumin 1/2 tsp ground turmeric Dash of ground cinnamon 1 tbsp organic canola
oil 2 small garlic cloves, minced 1/4 cup finely chopped onion 1/2 cup chopped spinach 1/4 cup chopped red cabbage Salt and pepper, to taste
You can use canola, corn, vegetable, sunflower,
peanut, even
extra virgin olive
oil is pretty good.
TGP CHICKEN SALAD green cabbage, kale, ghost pepper
peanuts, fruit chutney, jicama, green apple & asian spice vinaigrette — 12 SHRIMP & AVOCADO SALAD tomatoes, red radish, cilantro, fresh horseradish, fresh lime &
extra virgin olive
oil — 14 YOUNG KALE CAESAR baby kale, parmigiano - reggiano, caesar dressing & pistachio toast — 10 GRILLED SHRIMP & ARUGULA grilled corn, grape tomato, honey lime vinaigrette & cornbread crouton — 14
1 large ripe avocado 4 Tbsp smooth
peanut butter (or F&F's chocolate
peanut butter) 6 Tbsp raw cacao powder 4 - 5 Tbsp rice syrup or pure maple syrup (to taste) 2 Tbsp nut or coconut milk (optional — for consistency) 2 pinches of Himalayan pink salt 2 Tbsp raw cacao butter or cold pressed
extra virgin coconut
oil
lime
peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp
peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop of
extra virgin coconut
oil (optional, but I love the coconut fragrance here) 1/4 tsp toasted sesame
oil 1/2 cup grapeseed
oil
• 2 quarts water • 1 tablespoon salt • 3 cups black beans, cleaned and soaked overnight • 1/2 stalk celery, chopped with leaves • 3 large dried chipotle chiles, approximately 3 ounces • 3 cups dry red wine • 1 teaspoon freshly ground nutmeg • 1 teaspoon freshly ground cinnamon • 1/2 teaspoon ground ginger • 1 tablespoon finely ground white pepper • 2 tablespoons Mexican leaf oregano • 1/2 cup chopped fresh parsley • 1 tablespoon Worcestershire sauce • 1 medium onion, chopped coarsely • 3 tablespoons chopped garlic • 1 cup domestic mushrooms, chopped • 1/4 cup
extra virgin olive
oil • 1/4 cup
peanut oil • 1/3 cup tomato puree • 2 1/2 tablespoons red wine vinegar • 3/4 cup raw honey • Lime wedges for garnish • Coarsely chopped cilantro for garnish
125g buckwheat flour 1 tsp baking powder 1/2 tsp bicarbonate of soda Pinch Himalayan salt 45g coconut palm sugar 60 ml maple syrup 5 tbsp almond milk 1 tsp vanilla bean paste 4 tbsp coconut
oil and
extra for greasing 5 tbsp
peanut butter
Ingredients *: 2 T Olive
oil 2 T Sesame
oil 5 cloves garlic — minced 1 package
extra firm tofu — cut into bite - sized pieces 2 stalks of broccoli — cut into bite - sized pieces 1 carrot — chopped into bite - sized strips 2 T Tamari Cayenne (red) pepper flakes 3/4 — 1 C natural
peanut butter 4 - 6 servings of brown rice (I used Instant brown rice) Handful of crushed
peanuts (optional) * Please note these are approximate amounts.
Add
peanuts, turmeric, fish sauce,
extra virgin olive
oil, lime juice and agave syrup to blender.
Good fats: fish,
extra virgin olive
oil, unrefined coconut
oil, olives, nuts (other than
peanuts), seeds, and avocado
Since these babies use a full 3/4 cup of
peanut butter, instead of adding the
extra coconut
oil that my blondies have, I opted for unsweetened applesauce.
Bowls 6 cups finely chopped kale 2 teaspoons
extra virgin olive
oil 1 teaspoon toasted sesame
oil 1/4 teaspoon chili
oil Pinch of salt 1 1/2 cups shredded carrots 6 tablespoons roasted, unsalted sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup unsweetened
peanut butter ** 2 teaspoons toasted sesame
oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water
Try to get some sources of healthy fats with every meal to make sure you don't go too low... This could be avocados, any and all nuts (almonds, walnuts, pistachios, pecans, etc), seeds (pumpkin seeds, sunflower seeds), nut butters (almond butter, natural
peanut butter, etc), virgin coconut
oil (good source of medium chain triglycerides),
extra virgin olive
oil, grass fed beef (good source of conjugated linoleic acid and omega - 3s), whole eggs (yes, whole eggs... not egg whites), etc..
Some of the foods that Beyond Diet advocates above others are spinach, lettuce, asparagus, strawberries, apples, mango, almonds,
peanut butter, organic eggs, raw milk, wild fish, shrimp, grass fed beef, free - range chicken, Ezekiel bread, quinoa, wild rice, oatmeal, buckwheat, lentils, avocado, raw organic butter, coconut
oil,
extra virgin olive
oil, unsweetened cocoa, erythritol, stevia, all - natural red wine.
I left out the toasted coconut, and added on powder, a little
extra coconut
oil and some
peanuts for some crunch and it is delicious.
avocado, canola
oil (organic, expeller pressed), flaxseed
oil,
extra virgin cold pressed olive
oil,
peanut oil, pumpkin seed
oil, sesame
oil, walnut
oil, nuts (ex: pecans, walnuts, pistachios, almonds), nut butters (ex: natural
peanut butter, almond butter) and seeds (ex: sunflower seeds, pumpkin seeds, ground flaxseeds)
• Almonds and other nuts • Beans and legumes • Spinach and other green vegetables • Dairy (fat - free / low - fat) • Instant oatmeal (no sugar added) • Eggs • Turkey / lean meat (steak, chicken and fish) •
Peanut butter (all - natural, and limit to 3 tablespoons per day max) • Olive
Oil • Whole grain bread / cereal •
Extra protein (whey) powder • Raspberries and other berries
If you prefer a more oily, glossy spread that resembles store - bought
peanut butter, add 1 teaspoon of
extra virgin coconut
oil or 1 tablespoon of regular
peanut butter to the recipe to make it a little oilier in texture.
Avocado and avocado
oil,
extra virgin olive
oil,
peanut oil (use sparingly), sesame
oil.
Some nuts like cashews may need a bit of
extra oil but overall making
peanut butter or other nut butter is cheaper and super fast.
Day 1: B: Ginger fried rice with 2
extra eggs and kale 175 40D + cilantro (Can use this recipe but substitute
peanut oil for ghee or coconut
oil) L: Seasonal greens soup 144 40D + roasted wild salmon (if soup is not enough and I feel hungry) D: C recovery vegetable stew p 151 40D S: Pumpkin and apple sauce with collagen
Groundnut (
peanut)
oil 1 egg yolk 100g sifted plain white flour, plus
extra for dusting 12 tiny sprigs or single leaves of fresh basil, washed and dried 12 tiny sprigs or single leaves of fresh mint, washed and dried 12 leaves of baby spinach, washed and dried