Sentences with phrase «extra coconut oil or butter»

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 KoshCoconut 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 Koshcoconut 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) butOil 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) butoil (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) butoil) 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) butoil (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) butoil Extra virgin olive oil (we use this one for dipping / drizzling) Non-hydrogenated shortening European - style cultured (vegan) butoil (we use this one for dipping / drizzling) Non-hydrogenated shortening European - style cultured (vegan) butter