Hello,
extra cup size, where have you been?!
First of all, you might be enjoying those few
extra cup sizes, but think of how much added weight they've put on your ribs in such a sort period of time.
Not exact matches
In February, the chain confirmed a «small batch» of misprinted
extra large -
size cups were distributed in Atlantic Canada and Alberta for the annual contest, but added no major contest prizing was affected because third - party consultants audit the production process and the seeding of prizes.
3 tbsp
extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium
size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1
cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3
cup / 400 ml) coconut milk 3
cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt
I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular -
sized muffins (baked for 18.5 mins) with some minor changes: added an
extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4
cup (it was all I had); and used 1/4
cup of maple syrup.
3 tablespoons olive oil 1/4
cup flour 1 medium
sized onion, diced large 3 cloves garlic, minced 1 heaping
cup sweet red peppers, diced large (or one red bell pepper) 2
cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus
extra for garnish) 2 1/2 to 3
cups vegetable broth at room temperature 2
cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2
cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2
cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium
sized onion (about 2
cups), chopped 1 tablespoon
extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4
cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4
cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4
cup vegan mozzarella cheese
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite
sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3
cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves
extra for serving Preheat the oven to 150 °C / 300 °F.
Two bunches (6) medium -
sized beets Kosher salt Freshly ground pepper 1 garlic clove, sliced 1/4
cup sliced red onions 2 tablespoons balsamic vinegar
Extra virgin olive oil
1/4
cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite -
size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite -
size pieces 2 teaspoons
extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley
3
cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick
size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4
cup parsley leaves 1 tbsp
extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste
I will also do this whenever I make rice / quinoa / farro — I make a ton
extra and freeze 1 -
cup bags in the little snack -
sized ziplocs.
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4
cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1
cup stock (beef or lamb) 2 small / medium potatoes, cut into bite -
size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2
cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
As well you might want to chop up 8 full
size reese
cups the
extra bit to put on top of the cookies dough before you bake them gives it a nice touch and makes it even more delicious.
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
In a medium
sized pot, add the dry quinoa and millet along with 2
cups of water (or vegetable broth for
extra flavor).
2 Medium
Sized Organic Sweet Potatoes 1/4
Cup Chopped Onion 1 Teaspoon Olive Oil 1
Cup Cooked Black Beans 1/2
Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3
Cup Chopped Tomatoes 1/4
Cup Minced Cilantro 3/4
Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4
Cup Extra Virgin Olive Oil 1/4
Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste
Ingredients 2 lb boneless chicken breast cutlets (or
extra thin if you prefer not to have to pound chicken) 1 3/4
cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 12 oz sweetened tamarind nectar 1/2 lb apricot preserves 2 tablespoons fresh chopped garlic 1 tablespoon cornstarch 1 tablespoon water Preparation Pound chicken cutlets with a mallet until thin then marinade in 1 3/4
cups of Caribbean Marinade in a gallon -
sized ziploc bag for 20 minutes (or longer if desired).
8
cups cauliflower florets, chopped into bite -
size pieces 2 heads of garlic, broken into cloves, skin left on and root end trimmed 6 tablespoons good olive oil plus 1 - 2
extra teaspoons finishing olive oil, divided 2 teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving
8 ounces whole grain linguine or spaghetti 2/3
cup pistachios, toasted 1 medium clove garlic, smashed and chopped 1/4 teaspoon fine grain sea salt 1/4
cup extra virgin olive oil 1 large bunch of kale, washed, de-stemmed and chopped into bite -
sized pieces 1 pomegranate, just the seeds *
2 tablespoons
extra virgin olive oil 2 cloves garlic, minced 1 medium onion, diced 1 medium red bell pepper, diced 1 sweet potato, peeled and chopped into bite
sized chunks 2 tablespoons red curry paste 1 (14 ounce) can unsweetened coconut milk 4
cups vegetable broth 1 (13 ounce) package Ling Ling Asian Kitchen Potstickers 2 heaping
cups fresh spinach Juice from one lime Fresh cilantro, for garnish
2 tablespoons
extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1 teaspoon crushed red chile flakes 1 1/2
cups dried cannellini beans 5 medium waxy potatoes (the
size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8
cups of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4
cup crushed tomatoes (from can) 1 teaspoon fine grain sea salt
6 - 7
cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2
cup button or oyster mushrooms, chopped fine or sliced 1/2
cup snow peas, trimmed, or shelled peas (frozen ok) 1/2
cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box
extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium
size oriental style noodles)
Beet and Apple Salad Recipe 3
cups fresh arugula leaves 1/2
cup coarsely chopped roasted beets 1 small apple, cut into bite -
size chunks 2 tablespoons chopped toasted hazelnuts 2 teaspoons
extra virgin olive oil 1 teaspoon sherry vinegar Fine sea salt and freshly ground black pepper
3 - 4 Medium
Sized Eggplants 1/2
Cup Tahini Paste (I love this brand) 1/4
Cup Fresh Lemon Juice 1 Tablespoon Salt 1/2
Cup Water 2 - 4 Cloves Fresh Minced Garlic 1/4
Cup Finely Chopped Chives (or Parsley) 1/4
Cup + 2 Tablespoons
Extra Virgin Olive Oil 1 Teaspoon Paprika
1 small head of Cauliflower, cut into bite
size florets 2 tablespoons gluten free tamari, divided 1 tablespoon
extra virgin olive oil 1/4
cup each pumpkin, sunflower and sesame seeds 3 stalks curly green kale, stems removed and leaves roughly chopped 1 pear, thinly sliced 1
cup cooked black rice
According to Simple Wishes
size chart, I needed a smaller
size even with my large
cup size but I just couldn't get it to fit properly so I ended up getting a larger
size and then adjusting down by removing the
extra zipper panel in the middle and velcroing the back in its smallest setting.
2 TBSP butter 1/2
cup extra virgin olive oil 4 lbs tomatoes, peeled * and sliced in half with stems removed 3/4 tsp sea salt 1/2 tsp fresh ground black pepper (optional) fresh sprigs of thyme, oregano or rosemary 1 medium
sized yellow onion, diced 2 stalks celery, diced 5 medium
sized carrots, diced 3 cloves garlic, minced 2
cups chicken (or vegetable) stock 1/3
cup fresh basil leaves, chopped 3/4
cup heavy cream
Usable from birth up to 50 pounds, parents love all of the
extras included, like the
cup holder and generously
sized storage basket.
These are bras that have
extra room for growing breast
cup sizes and
extra support.
The instructions and example shown is for a medium to large
sized diaper bag with several
extra pockets for sippy
cups, mama's water bottle, keys, wallet, cell phone, etc..
Extra features such as child and parents
cup holders, snack tray for baby and adequately -
sized storage baskets or pockets are must - haves.
In this recipe, I keep the serving
size to 1/3
cup (rather than the 1/2
cup most labels call for with rolled oats) and add some ground flax for
extra fiber and some cortisol - taming omega - 3s, which have been studied extensively for their positive impact on depressive symptoms.
Ingredients • 600g (2 1/2
cups) red rice • 100 ml (5 tbsp)
extra virgin olive oil • 30g (3 medium cloves) garlic, finely chopped • 150g French shallot, finely chopped • 600g (4 medium -
sized) chicken thighs, cut into 2 cm chunks • 2 large spicy chorizo sausages, cut into slices • 1
cup cherry tomatoes plus
extra for garnish • 250g large mussels, cleaned • 150g (1 1/2 medium
sized) red bell peppers, seeded and chopped into 1 cm pieces • 150g (1 1/2 medium -
sized) green bell peppers, seeded and chopped into 1 cm pieces • 5g (1 1/2 tsp) pimentón picante (smoked hot Spanish paprika) • 225g large raw peeled prawns • 3g (1 heaped tsp) loosely packed saffron strands • 1.5 litres fish stock • Himalayan pink salt • Bunch of rocket • Bunch of basil
Serves: 4 Serving
Size: 4 oz / 1/2
Cup Ingredients 1 lb
Extra Lean Ground Beef 1/2
Cup Salsa 2 Tbsp Chili Powder Directions Combine all ingredients in a medium Saucepan.
Two bunches (6) medium -
sized beets Kosher salt Freshly ground pepper 1 garlic clove, sliced 1/4
cup sliced red onions 2 tablespoons balsamic vinegar
Extra virgin olive oil
• 1
cup pecan halves = 99 grams • 1/2
cup shredded unsweetened coconut = 40 grams • 1
cup soft Medjool dates, pitted (about 10 dates) = 80 grams (this is based on one date weighing 8 grams and as you know there are different
sizes of dates) • 1 tablespoon coconut oil = 15 grams • 1/2 teaspoon sea salt = 3 grams • 1/2 teaspoon vanilla extract = 2 grams • 1/2
cup arrowroot, or tapioca starch = 66 grams •
Extra arrowroot for dusting, or coconut sugar (see note below)
If your
cups are
extra full, try the
size.
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cup paper holders / trays (from fast food restaurants) to make puzzle toys for dogs Heavy duty utility carts (Click here to see on our Amazon Wish List) Pet Toys (must be non-toxic & easy to disinfect)
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2 tbsp
extra virgin olive oil 2 medium Yukon Gold potatoes, cut into 1/2 - inch cubes 2 large carrots, sliced in 1/2 - inch rounds 1 celery stalk, sliced 1 medium onion, chopped 2 garlic cloves, finely chopped 1
cup fresh or frozen peas (add frozen after cooking other ingredients) 1
cup fresh or frozen corn kernels (add frozen after cooking other ingredients) 1/2 small head broccoli, cut in bite -
size pieces 3
cups fresh or 1
cup frozen spinach (add frozen after cooking other ingredients) 1
cup uncooked barley 1 6 oz.