So here is what I do (also to correct my blood lipids): 2 - tablespoons shot of
extra-virgin organic olive oil (250 calories) chased with two colossal garlic / jalapeno stuffed olives (32 calories) right before eating so I stay hungry enough for the meal.
Not exact matches
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or
organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of
organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado
oil or
extra-virgin olive oil * Coarse sea salt and finely ground black pepper
500 g (about 4 cups) whole wheat flour (I used
organic King Arthur Flour), plus extra for the work surface and dusting 3 g (3/4 teaspoon) granulated yeast (I used instant (*)-RRB- 7 g (11/2 teaspoons) kosher salt (I used fine sea salt) 25 g (2 tablespoons)
extra-virgin olive oil 375 g (1 1/2 cups plus 1 tablespoon) lukewarm water
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons
extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range
organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
1 bunch Red Frill mustard greens 1 bunch cilantro 3/4 cup chopped scallions (about one small bunch), or red onion 3 tablespoon capers, rinsed Juice and zest of one
organic lemon 1 cup
extra-virgin olive oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional
2 tablespoons
extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1
organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
Buying good
olive oil is a whole lot more than looking for the words «
organic» and «
extra-virgin» on the label.
1/2 cup / 70 grams
organic whole wheat pastry flour 1/2 cup / 64 grams
organic all - purpose flour 1/4 cup plus 1 tablespoon / 31 grams Dutch - process cocoa powder 1/4 cup / 50 grams
organic granulated sugar, finely ground in a blender 1 teaspoon / 5 grams aluminum - free baking powder 1 teaspoon / 5 grams baking soda 1/2 teaspoon / 2.5 grams fine sea salt 1/4 cup / 60 ml mild tasting
extra-virgin olive oil or
organic neutral vegetable
oil 1/2 cup / 120 ml pure maple syrup, Grade B or dark amber 3/4 cup plus 2 tablespoons / 210 ml any nondairy milk 1 1/2 teaspoons / 7.5 ml pure vanilla extract 1/2 teaspoon chocolate extract (optional) 1 teaspoon / 5 ml apple cider vinegar 1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)
The fresh
organic heirloom tomatoes are simply and quickly pan-roasted in
extra-virgin olive oil with a little oregano and salt and freshly pepper.
Red onion, medium (1/2) Carrot, medium (1) Zucchini, medium (1) Garlic clove (1)
Olive oil, extra-virgin, organic (2 TBS)-- where to buy olive oil Sea salt Black pepper, freshly ground — where to buy black pepper Sole, hake, flounder, or other white fish fillets, wild (4 - 4 oz) Lemon (1) Thyme sprigs (8) Butter, grass - fed, organic (2 TBS)-- where to buy grass - fed butter White wine, organic if possible (1/4
Olive oil,
extra-virgin,
organic (2 TBS)-- where to buy
olive oil Sea salt Black pepper, freshly ground — where to buy black pepper Sole, hake, flounder, or other white fish fillets, wild (4 - 4 oz) Lemon (1) Thyme sprigs (8) Butter, grass - fed, organic (2 TBS)-- where to buy grass - fed butter White wine, organic if possible (1/4
olive oil Sea salt Black pepper, freshly ground — where to buy black pepper Sole, hake, flounder, or other white fish fillets, wild (4 - 4 oz) Lemon (1) Thyme sprigs (8) Butter, grass - fed,
organic (2 TBS)-- where to buy grass - fed butter White wine,
organic if possible (1/4 cup)
Extra-virgin olive oil Raw coconut
oil and expeller pressed coconut
oil Macadamia nut
oil Raw apple cider vinegar Raw coconut vinegar Coconut butter Coconut milk (not light) Sustainably caught canned sardines, tuna, and salmon Wild - caught anchovies Marinara sauce —
organic, no - sugar added, in glass jars
Organic grape juice (fruit juice is not a healthy drink option and should be limited - we only drink if for the weekly Friday night / Saturday lunch Shabbat or holiday blessings)
Organic herbal teas Capers
Olives Organic fruit spread — no added sugars.
Ingredients: 5 cups
organic baby spinach leaves, coarsely chopped 2 large red bell peppers, diced 2 cups celery, diced ¬ Ω cup red onion, chopped 1 Tablespoon fresh oregano 2 Tablespoons fresh lime juice 3 Tablespoons
organic extra-virgin olive oil 1 cup fresh goat cheese, crumbled ¬ º cup slivered almonds sea salt and fresh - ground pepper to taste
1 1/2 pounds small or new
organic potatoes, with skin 1 garlic clove, minced 2 tablespoons
extra-virgin olive oil, plus extra for serving Fine sea salt and freshly ground black pepper 3 to 4 thyme sprigs Sea salt flakes for garnish Fresh thyme leaves for garnish
DRESSING Grated zest and juice of 2 limes or 1 lemon 2 tablespoons toasted sesame
oil 5 tablespoons
extra-virgin olive oil 1 garlic clove, grated 1 1/2 - inch piece of fresh root ginger (unpeeled if
organic), finely grated 2 teaspoons tamari A pinch of cayenne pepper or chili flakes (optional) Sea salt and black pepper
From one perspective, the Mediterranean diet's emphasis on expensive staples like
extra-virgin olive oil,
organic produce, and wild - caught fish go beyond the average person's budget.
Ingredients: 1 1⁄2 pounds sugar snap peas, trimmed 4 (4 - ounce) skinless, boneless, free - range,
organic chicken breast halves 1⁄2 teaspoon salt, divided 1⁄4 teaspoon freshly ground black pepper 1 tablespoon
olive oil 1⁄2 cup thinly sliced shallots 1 tablespoon
extra-virgin olive oil 1 teaspoon Dijon mustard 1⁄2 teaspoon grated lemon zest 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh tarragon 1⁄2 teaspoon chopped fresh thyme
Meal 4: Big salad with 100 g tuna or grilled chicken and a homemade dressing containing
extra-virgin olive oil and
organic / raw / unpasteurised apple cider vinegar.
On the other hand, grass - fed butter,
organic coconut
oil, and
extra-virgin olive oil have been shown to promote a healthy gut flora and aid in weight loss!
Other ingredients:
Extra-virgin olive oil, hypromellose (capsule),
organic olive oil,
organic yellow beeswax, candelilla wax, maltodextrin and silicon dioxide.
Buying good
olive oil is a whole lot more than looking for the words «
organic» and «
extra-virgin» on the label.
Opt for seasonal vegetables (lots of leafy greens), fresh fruit (low GI options like berries and green apples are best), gluten - free grains (like quinoa, brown rice, buckwheat, etc.), nuts and seeds, high - quality
organic and locally sourced fish, eggs, and chicken, and use coconut
oil or
extra-virgin olive oil in your cooking.
Garden Eggplant Ratatouille 4 tablespoons
extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire roasted
organic tomatoes 1/4 teaspoon sea salt and fresh cracked pepper to taste Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.
Try combining leafy greens in a salad with
extra-virgin olive oil dressing,
organic butter or ghee on your carrots, coconut
oil combined with mashed sweet potatoes or mix cantaloupe and mango chunks in some Greek yogurt.
The best oils to use are
extra-virgin olive oil, peanut
oil, sesame
oil, and
organic sunflower
oil.
A typical Paleo meal might include a grass - fed burger with portobello mushroom caps instead of the bun, accompanied by a salad of
organic leafy greens, tomatoes, avocado slices and cold - pressed
extra-virgin olive oil.
1 tablespoon
extra-virgin olive oil or ghee 1
organic beef roast (2 - 3 lbs.)
8 ounces / 227 grams dark chocolate (70 to 72 %), finely chopped 1 1⁄4 cups / 300 ml
organic almond milk, soymilk or coconut milk beverage (more as needed to adjust consistency) 2 tablespoons / 18 grams
organic granulated sugar Pinch fine sea salt 1 1⁄4 teaspoons / 6.25 ml pure vanilla extract 2 teaspoons / 10 ml mild tasting
extra-virgin olive oil
I found a homemade all
organic shampoo bar (Goat milk, palm
oil, coconut
oil,
extra-virgin olive oil, castor
oil, jojoba
oil, lavender essential
oil, blue chamomile essential
oil) that works wonders on my scalp and in my long, wavy, thick hair and I rinse with ACV.
Then I started
oil pulling with the same coconut
oil or
organic extra-virgin olive oil, and in between I just scrub my teetch.
Choose
organic cold - pressed unrefined
extra-virgin olive oil in a dark bottle,
organic extra-virgin unrefined coconut
oil,
organic duck fat, grass - fed lard (US Wellness Meats - www.grasslandbeeef.com),
olives, sprouted nuts and seeds, ground flaxseed, avocado,
organic pastured butter, and ghee.
Start replacing butter or margarine with rich
organic extra-virgin olive oil.