Not exact matches
Toss in the greens, garlic and zest, along with 2 tablespoons
of extra virgin olive
oil, 1/3 cup
of milk, and a half
teaspoon each
of salt & pepper.
1/4 cup
extra virgin olive
oil 2 skinless boneless chicken breasts, cleaned and pounded thin 2 sections
of Laughing Cow Cheese (regular, light, or herbed) 2
teaspoons Italian seasoning 1/2 cup
of your favorite bread crumbs Salt and pepper to taste
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1 tablespoon
of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4
teaspoon fine Celtic sea salt 1/2 cup
extra virgin coconut
oil 1/3 cup honey 2
teaspoons baking powder 1
teaspoon vanilla
Add in 1/3 cup
extra virgin olive
oil, a
teaspoon of vanilla and an egg.
8 ounces
extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2
teaspoon chile flakes, or to taste 1/4
teaspoon toasted sesame
oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch
of cilantro (or basil), chopped
I used coconut
oil instead
of vegan butter in the base, added an
extra teaspoon of vanilla and half a
teaspoon of chia seeds to the filling, and chopped walnuts plus seeds to the topping.
2
teaspoons olive
oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2
teaspoon salt Big pinch dried thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little
extra for garnish
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive
oil two big pinches
of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit
of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2
teaspoons lemon juice, freshly squeezed a bit
of freshly ground black pepper
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4
teaspoon ground black pepper 1
teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1
teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons
extra virgin coconut
oil, ghee, palm shortening or olive
oil or a combination
of two
of these
I added an
extra half
teaspoon of baking powder because I reckoned the mixture would be heavier with the
oil.
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon
extra virgin olive
oil -1 1/2
teaspoons baking powder -1 tsp salt -1 / 4
teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
1 tablespoon
extra virgin olive
oil 2 large onions, chopped 1/2
teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice
of 1/2 lemon (reserve the zest)
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup
extra sharp cheddar cheese, grated salt & pepper 1/2
teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a tablespoon
of olive
oil, for greasing the baking pan
1 cup
of rice flour scant 1/2
teaspoon fine grain sea salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1 cup
of sake 1 tablespoon
extra virgin olive
oil 1 tablespoon unsalted butter
Juice and zest
of one orange, about 6 tablespoons 2/3 cup
extra virgin olive
oil 1 - 2
teaspoons freshly grated ginger 1
teaspoon cumin salt and pepper to taste
I tossed a heaping cup
of the artichoke hearts in the food processor and added in the juice
of a lemon, two tablespoons
of extra virgin olive
oil, a pinch
of salt, and a scant half
teaspoon of ground white pepper.
1 Heirloom Oaxacan Jewels 1 Heirloom Cherokee purple 1 Big Red super fantastic 2 Green Zebra 10 - 12 Cherry tomatoes Arugula Fresh Goat cheese Fresh sprig
of Thyme
Extra Virgin Olive
Oil to drizzle about 1/2
teaspoon per plate
of Rice Vinegar Sea salt and fresh ground pepper to taste.
Ingredients 1 - lb skinless salmon fillet dash
of salt freshly ground pepper to taste 1
teaspoon extra virgin olive
oil 1/2 cup plain fat free yogurt 1 tablespoon Dijon mustard 1 tablespoon honey 3 - 4 tablespoons chopped fresh dill 1 clove
of garlic, finely minced Juice from 1/2 lemon
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful
of arugula 1/4
teaspoon of salt (or more to taste) pepper 1/4 cup
of extra virgin olive
oil
I just made these heavenly brownies and did the following substitutions: For every ounce
of chocolate I used 3 tablespoons
of cacao powder I added 4 tablespoons water and 2
extra teaspoons coconut
oil since I used cacao powder Instead
of arrowroot starch or flour, I used one egg (sorry vegans!)
Olive
oil (1
teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1
teaspoon dry thyme 1
teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4
of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus
extra for garnish
6 ounces
extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands over the sink so a little
of the water comes out will suffice) zest
of 1 lemon 1
teaspoon extra virgin olive
oil 1 heaping tablespoon nutritional yeast 4
teaspoons lemon juice 1 1/2
teaspoons fresh cracked pepper 1/2
teaspoon dried oregano 1/4
teaspoon salt, plus more to taste
**** 1/2
teaspoon anise seeds toasted 1/4
teaspoon cumin seeds toasted 6 peppercorns 1
teaspoon kosher salt A few drizzles
of extra virgin olive
oil
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus
extra 1 1/2
teaspoons toasted sesame
oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus
extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut
oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
200 g semi-whole wheat flour 100 g fine cornmeal half a
teaspoon whole sea salt 2
teaspoons cornstarch 1
teaspoon baking soda 1
teaspoon cream
of tartar 1
teaspoon dried oregano 1
teaspoon dried thyme 1
teaspoon dried chives 1
teaspoon dried marjoram 2 tablespoons nutritional yeast (flakes) 80 ml
extra virgin olive
oil 200 - 250 ml oat milk, unsweetend and unflavoured
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons
extra virgin olive
oil 1/2
teaspoon whole sea salt a pinch
of ground black pepper 1/2
teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2
teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
In a small dish, combine 2 tablespoons
of extra virgin olive
oil with a
teaspoon of thyme leaves, parsley and crushed rosemary leaves, 1/2
teaspoon each
of rubbed sage, black pepper and sea salt.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons
extra virgin olive
oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1
teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3
teaspoons mild curry powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4
teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
* 1/4 cup Honey * 1/4 cup Apple Cider Vinegar * 1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate * 1/2
teaspoon Lime or lemon Zest or Orange Zest * 1/8 cup diced Yellow Onion or Red Onion * 1/2
teaspoon Dry Mustard (I used a tablespoon
of prepared Yellow Mustard) * pinch
of Salt * 1/2 cup
Extra Light Olive
Oil
2 large beets 1/4 cup
of chopped chives 1 shallot, minced 1 tablespoon
of capers, minced 1 tablespoon
of dijon mustard 1 tablespoon
of freshly grated horseradish 1
teaspoon of lemon juice 1
teaspoon of extra virgin olive
oil 1/4
teaspoon of salt pepper
Ingredients: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 • Pinch
of Salt 0 0 • 1
teaspoon Baking Powder 0 0 • 1 cup Fresh Blueberries 80 24 • 1/4 cup
Extra Virgin Coconut
Oil - 520 0 SUBSTITUTE Olive
Oil 476 0 • 3 tablespoons Maple Syrup 150 39.8 SUBSTITUTE Water & Splenda 0 trace • 2
teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0
FOR THE CHICKEN 2 cloves garlic, minced Juice
of 1 lemon 2
teaspoons red wine vinegar 2 tablespoons
extra virgin olive
oil 2 tablespoons plain lowfat yogurt 1 tablespoon dried oregano Salt and pepper, to taste 2 - 3 boneless, skinless chicken breasts, sliced
2 cans
of full fat coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons coconut
oil 8 tablespoons raw honey, divided (or maple syrup for a vegan option) 1
teaspoon vanilla extract or vanilla bean paste 4 - 6 drops
of liquid stevia, if
extra sweetness is desired 8 - 10 fresh figs (reserve a few for serving if desired)
1 1/2
teaspoons dried mint 1/2
teaspoon red chile pepper flakes 1/2
teaspoon cumin seeds 1/2
teaspoon fine grain sea salt 1
teaspoon ground cumin 1/2
teaspoon cinnamon 1
teaspoon ground ginger 4 tablespoons
extra virgin olive
oil a squeeze
of fresh lemon juice
FOR THE TZATZIKI SAUCE 16 ounces plain lowfat yogurt 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded 2 cloves garlic, minced 1
teaspoon white wine vinegar Salt and pepper, to taste Juice
of about 1/4 a lemon
Extra virgin olive
oil
200 ml Almond Breeze ® Unsweetened Almond Milk 1 tablespoon Chia seeds — see info below 1 tablespoon Golden Linseeds — rich in Omega 3 a good dollop
of 0 % Natural Greek Yogurt (for
extra protein) 1 generous
teaspoon of Coconut
oil — see info below half a small Avocado — see info below Blueberries and Strawberries - antioxidant rich half
teaspoon Cinnamon — lowers blood sugar levels Almond milk ice cubes Add all
of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple
of minutes till smooth.
2 tablespoons
extra virgin olive
oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2
teaspoons garam masala 1 1/2
teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1
teaspoon kosher salt, more to taste 1/2
teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Ingredients: 2 tablespoons olive
oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack
of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup
of cooked brown lentils 1 tin
of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2
teaspoons fresh thyme leaves +
extra for sprinkling 1 / 4
teaspoon salt, or to taste 1 tablespoon
of dry basil 1
teaspoon of miso paste (optional but adds a depth
of flavour) Pasta
of your choice — I have used linguine
1 tablespoon unsalted butter 2 tablespoons
extra virgin olive
oil 1 medium yellow onion, peeled and chopped 1
teaspoon whole cumin seeds 1
teaspoon curry powder 1/4
teaspoon turmeric scant 1/2
teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash
of cream or a dollop
of creme fraiche
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
INGREDIENTS 1 pint
of red cherry tomatoes 1 pint
of sungold tomatoes 8 small shallots, peeled and sliced in half 4 cloves
of garlic, peeled and smashed 6 sprigs
of fresh thyme 1
teaspoon of kosher salt about 2 cups
of extra virgin olive
oil METHOD
2 tablespoons
extra virgin olive
oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks
of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2
teaspoons fine grain sea salt, or to taste 1 pound
of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can
of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups
of orzo, dry 1 pound
of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons
extra virgin olive
oil 3
Teaspoons of Old Bay, divided 1 Cup
of grape tomatoes, sliced in half 1 Cup
of golden tomatoes, sliced in half 5 Scallions, chopped (white and green parts) 1 Cup Parsley, chopped Juice
of 3 lemons 1/2
Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with fresh avocado
- 1 lemon - 1 medium garlic clove - 1/2
teaspoon salt - 1/4
teaspoon ground black pepper - 1 tablespoon
of honey - 3 tablespoons
of mayonnaise - 1/4 cup (60 ml)
extra virgin olive
oil
1 tablespoon olive
oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1
teaspoon dried oregano 1
teaspoon dried thyme 1
teaspoon salt, plus
extra to taste 1
teaspoon freshly ground black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
* 1/4 cup olive
oil (I used organic,
extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1
teaspoon pure vanilla extract (I use homemade) * pinch
of fine sea salt * 1/2 cup organic, unbleached white flour * 1/2 cup white whole wheat flour (or whole wheat pastry flour)
If you don't have lemon
oil you can substitute with a tablespoon
of extra virgin olive
oil and a couple
of teaspoons of lemon juice.
Ingredients 120 g fresh fava beans, shelled 150 g zucchini, cleaned 2 tablespoons
extra virgin olive
oil 2
teaspoons raw almond butter 2 tablespoons lemon juice a small handful
of fresh dill, cleaned whole sea salt, just enough to taste freshly ground white pepper, to taste 50 g sun - dried tomatoes, soaked in filtered water for -LSB-...]
Ingredients 2 large cloves garlic 1/2 cup sun - dried tomatoes, slivered 1/3 cup pine nuts 1
teaspoon salt 1/2 lemon, juiced 1/4 cup olive
oil (you can also use
extra oil you drained from the jar
of tomatoes) 1/3 cup grated Parmesan cheese
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4
teaspoons cinnamon 1
teaspoon salt 1/4
teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup
extra virgin olive
oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest
of one organic orange 2
teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit
of choice (raisins, cranberries, etc..)