Not exact matches
But here we make it a tad more special and
extra delicious by cooking the oatmeal with pure apple juice / cider, spices,
butter or coconut oil and chopped almonds for
extra rich flavor and texture.
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 pepper
Stir in the
butter (
or coconut oil) and almonds towards the end and then fill the apples with the oatmeal, top with a pinch
extra cinnamon and put the apple tops back on.
The only complaint I have is it's super dry... but that's easy to fix by adding
extra butter or coconut oil!
Before we season our meat, put 1 tablespoon of your favorite cooking fat -LCB- grass - fed
butter, ghee,
extra virgin
coconut oil,
or lard -RCB- in a medium / large sauté pan over medium / high meat.
Many oven roasted nuts recipes uses egg whites as a coating but you can make an egg - free version with
extra butter or coconut oil.
1/2 cup
butter melted +
extra butter unmelted for greasing (preferably grass - fed
or you could sub with
coconut oil but it's way better with
butter)
Spread with
extra butter or coconut oil as needed.
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
10 fresh soft medjool - like dates, pitted 75 g 85 % dark chocolate, coarsely chopped 30 (about 25 g) raw almonds 3 organic egg whites 1 tbsp
extra virgin
coconut oil or organic
butter, room temperature 200 g shredded
coconut, unsweetened
I learned that you can substitute
coconut oil in most recipes that call for
butter or shortening, and that if you use it to replace
butter, you may want to add a little
extra vanilla extract.
Now measure out 4 Tbl -LCB-
or 1/4 cup -RCB- of grass - fed / clarified
butter or extra virgin
coconut oil into a microwave - safe dish.
1) 3 cups almond flour 2) 3 large eggs 3) 1/2 cup honey 4) 1/2 cup
butter or ghee
or coconut oil at room temperature —
extra for greasing if not using paper muffin molds 5) 1 tablespoon of orange zest 6) 2 teaspoons of baking powder 7) A pinch of salt 8) 1/2 cup of slivered almonds
1 large ripe avocado 5 Tbsp raw cacao powder 5 Tbsp pure maple syrup, rice syrup,
coconut nectar
or raw honey 2 Tbsp almond milk (
or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink salt 3 Tbsp raw cacao
butter (
or cold pressed
extra virgin
coconut oil) 1 punnet fresh cherries (raspberries
or strawberries)
1/2 cup (2.75 ounces / 80 grams) sweet rice flour (mochiko) 1/2 cup (2.5 ounces / 70 grams) buckwheat flour 1/2 cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an
extra handful for the tops 1/2 cup (1.5 ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (
or 1/4 teaspoon if your almond
butter is salted) 1 cup (8 ounces / 225 grams) smooth, unsalted almond
butter 3/4 cup plus 2 tablespoons (8.5 ounces / 240 grams) maple syrup 6 tablespoons (2.5 ounces / 70 grams) melted but cool
coconut oil 1 teaspoon vanilla extract 1 1/2 cups (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some
extra chunks for the tops flaky salt such as Maldon, for the tops (optional)
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.
ADVENTURE INGREDIENTS Bourbon Turbinado Sugar Fresh Pomegranate Hibiscus
Extra Virgin Olive
Oil Peppercorn (any type — black, green, red) Pandan Leaf
or Pandan Leaf Extract
Coconut Milk, Cream,
Butter or Oil Oat Flour Carrot Sesame Seeds (black
or white) Fresh Croutons
or Crostini
Sprouted flour (3 cups, plus
extra for rolling out dough) Baking powder, aluminum - free (3/4 teaspoon) Sea salt (1/4 teaspoon)
Butter, unsalted and grass - fed,
or coconut oil, expeller - pressed and softened (1 cup) Organic cane sugar,
coconut sugar
or sucanat (1 cup) Egg, organic, pastured (1)-- NOTE: You may need to add an
extra egg if the dough does not hold together Milk, raw, whole, from grass - fed cows,
or coconut milk, full - fat (1 TBS)
Flat over-risen dough can always be eaten with
extra butter or fresh hummus...
or when all else fails, dice it up, coat it in
coconut oil and bake them until they turn into lovely croutons!
If you minimize the water in this recipe (using only as much as you need to blend it smoothly) and perhaps blend in a little
extra coconut butter or some
coconut oil, then refrigerate it until it's thickened, it'd make a nice creamy dessert topping!
1 large ripe avocado 5 Tbsp raw cacao powder 5 - 7 Tbsp pure maple syrup 1 Tbsp almond milk (
or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink salt (
or sea salt) 2 Tbsp raw cacao
butter (
or cold pressed
extra virgin
coconut oil)
Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1 tablespoon
butter 1 tablespoon
extra virgin olive
oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced small 1 cup cherry
or grape tomatoes, quartered 1/2 cup julienned (
or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado -
Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosh
Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light
coconut milk (the kind in the can) 1/2 teaspoon honey Kosh
coconut milk (the kind in the can) 1/2 teaspoon honey Kosher salt
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
Drizzle the potatoes with the
butter or coconut oil and the garlic
extra virgin olive
oil or plain
extra virgin olive
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
For the Dough: 2 1/2 -3 cups whole - wheat pastry flour 2 cups all - purpose flour 1 Tablespoon baking powder 1 - 2 teaspoons fine sea salt 1/2 cup cold vegan
butter 1/3 cup vegetable shortening 2 teaspoons agave
or honey 1/2 — 3/4 cup very cold water For the Filling: 2 cups peeled and cubed red potatoes 2 Tablespoons ghee
or coconut oil, plus
extra for brushing 1 cup minced onion 1 cup shredded carrot 2 Tablespoons curry powder 2 teaspoons garam masala 1 teaspoon red chili flakes (optional) 3/4 cup fresh green peas 1/3 cup
coconut milk
2 cups whole grain spelt flour 2 teaspoons baking soda 1 teaspoon cinnamon 1 1/2 teaspoons ground cardamom 1/2 teaspoon nutmeg 1/4 teaspoon sea salt 3/4 cup pumpkin puree 1/2 cup packed dark brown sugar +
extra for sprinkles 1/3 cup brewed tea 1/4 cup apple
butter 1/4 cup liquid
coconut oil 1 Tablespoon molasses 1 Tablespoon ground flaxseeds 1 teaspoon apple cider vinegar 1/2 cup raisins
or Zante currants (optional)
You can use
coconut oil or butter but be forewarned that it will be
extra melty and must be kept in the fridge at all times.
In fact, the way I drink my coffee almost always includes a tablespoon of
butter (yes, really) and some
coconut oil or MCT
oil for healthy fats and
extra benefits.
In the morning, serve with
butter,
extra virgin olive
oil,
or coconut oil (get it here) *, maple syrup
or honey, cream (avoid ultra-pasteurized)
or milk, cashew cream cheese — whatever you enjoy.
So that's kind of the point that I hinge upon is adding that
extra tablespoon of
coconut oil if you're gonna do like a beef protein shake
or adding that
extra tablespoon of
butter on top of your steamed broccoli in your veggies.
Include one
or more of these nutrient - dense
extras:
coconut oil, milk,
or cream, nut
butters, avocado, spirulina, acerola powder,
or cocoa
or carob powder.
4 — 5 large sweet potatoes, peeled and chopped 1 medium onion, chopped 1 large carrot, chopped 2 tbsp
Extra Virgin Olive
Oil 3 cloves garlic, chopped 1 tbsp unsalted
butter 1/4 tsp sugar 2 tsp cinnamon 4.5 cups chicken stock
or broth 1/2 cup light
coconut milk
Good sources of fat: avocados, sunflower seeds,
extra virgin olive
oil, grass - fed
or pasture - raised
butter,
coconut oil,
coconut milk, animal meat
You can certainly eat these on their own as a satisfying snack, but you can also slice»em open and spread on some
extra coconut oil, ghee
or a nut / seed
butter,
or serve one alongside a bowl of soup
or chili.
Cook those eggs in
extra butter, drizzle your steamed veggies with bacon grease, stir
coconut oil or full - fat raw cream into your hot tea
or coffee.
Use the leftover grease to sauté chopped veggies (adding
extra fat if necessary;
butter, ghee,
coconut oil, lard
or tallow).
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.
Gear your fat intake around the healthy oils (
extra virgin olive
oil, macadamia nut
oil,
coconut oil, etc.), nuts (almonds, walnuts, cashews, etc.), omega - 3's (fatty fish like salmon, halibut,
or supplements), and other great sources of fat such as avocados, nut
butters, trace saturated fat from grass - fed animal protein, and flax and seeds.
If you need
extra fat, add a spoon of good quality
coconut oil or butter as topping.
Based on what the current data shows, I will continue to recommend consuming
coconut oil (organic, virgin
or extra virgin) and healthy saturated fats from
butter and animal products (pasture - raised and grass - fed).
You can also add in a bit of
extra fat like a scoop of
coconut oil or a nut
butter.
Optional
extras - add your favorite fat eg mct
oil,
coconut oil,
butter, ghee
or even bacon fat, yum!!
Try to only use good fats such as
extra virgin
coconut oil and olive
oil, organic grass - fed
butter or ghee.
1 medium spaghetti squash (mine weighed 1.25 kg) 1 tablespoon olive
oil, divided sea salt & ground black pepper, to taste 2 tablespoons pine nuts 1/3 cup raw cashew
butter 1/2 cup filtered water 2 cloves of garlic, peeled 1/2 teaspoon lemon zest 2 tablespoons fresh lemon juice, divided 1/2 teaspoon gluten - free tamari
OR coconut aminos 1 cup packed arugula, plus
extra for serving 1 medium shallot, small dice (about 1/2 cup diced shallot) 1 1/2 cups cooked chickpeas
Oil and non-hydrogenated fats SunCoco oil (my go - to flavorless oil) Unrefined coconut oil (or you can buy it in bulk) Avocado spray oil Extra virgin olive oil (we use this one for dipping / drizzling) Non-hydrogenated shortening European - style cultured (vegan) but
Oil and non-hydrogenated fats SunCoco
oil (my go - to flavorless oil) Unrefined coconut oil (or you can buy it in bulk) Avocado spray oil Extra virgin olive oil (we use this one for dipping / drizzling) Non-hydrogenated shortening European - style cultured (vegan) but
oil (my go - to flavorless
oil) Unrefined coconut oil (or you can buy it in bulk) Avocado spray oil Extra virgin olive oil (we use this one for dipping / drizzling) Non-hydrogenated shortening European - style cultured (vegan) but
oil) Unrefined
coconut oil (or you can buy it in bulk) Avocado spray oil Extra virgin olive oil (we use this one for dipping / drizzling) Non-hydrogenated shortening European - style cultured (vegan) but
oil (
or you can buy it in bulk) Avocado spray
oil Extra virgin olive oil (we use this one for dipping / drizzling) Non-hydrogenated shortening European - style cultured (vegan) but
oil Extra virgin olive
oil (we use this one for dipping / drizzling) Non-hydrogenated shortening European - style cultured (vegan) but
oil (we use this one for dipping / drizzling) Non-hydrogenated shortening European - style cultured (vegan)
butter