If your chickpeas taste a little lacklustre, cover with water, add
a fat pinch of salt and simmer gently for 20 minutes to soften and season them.
Not exact matches
Cream Cheese Frosting: 4 ounces full -
fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract
pinch of Kosher or sea
salt
Pear & Blue Cheese Sliders Ingredients Lemon garlic aioli -1 / 2 cup
of mayo - Juice
of 1/2 lemon -2 garlic cloves -
pinch of salt Burgers - 1 pound
of ground beef (I used 83 % lean 17 %
fat)- Good blue cheese.
Ingredients Lemon garlic aioli -1 / 2 cup
of mayo - Juice
of 1/2 lemon -2 garlic cloves -
pinch of salt Burgers - 1 pound
of ground beef (I used 83 % lean 17 %
fat)- thick, center cut bacon - brown sugar - Roma Tomatoes, sliced - Red onion, thinly sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup
of brown sugar in the large bowl.
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in
fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea
salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper
pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low -
fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring)
pinch kosher
salt 3 egg yolks scrapings
of a vanilla bean
Drizzle the remaining
fat on top, add a heavy
pinch of salt and a few grinds
of pepper, and toss lightly to coat.
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda
pinch of salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full -
fat yogurt * finely grated zest
of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice
of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.
So go ahead and add a
pinch of salt to the herbs, spices, and
fats used to dress the vegetables before roasting.
-- 500g diced Welsh lamb (
fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest
of half a lemon — Half a tsp each
of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A
pinch of sea
salt and black pepper
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full
fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar
pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon paprika
pinch of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup
fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
This special batter is made with banana, avocado, collagen peptides, dark cocoa powder, full -
fat coconut milk, water, and a
pinch of unrefined sea
salt.
2 cans full
fat Thai coconut milk scant 1/4 cup plus 2 tablespoons Manuka honey 2 tablespoons bee pollen 1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder
pinch of sea
salt 1 tablespoon vanilla extract — optional
for the rice 1 cup black Forbidden rice 1 3/4 cup full
fat coconut milk handful
of kaffir lime leaves — bruised with the back
of a knife
pinch of salt
1 cup cashews 1 14 - ounce cans coconut cream OR full
fat coconut milk 2/3 cup unsweetened cocoa or cacao powder powder 1/4 cup coconut sugar or 8 Medjool Dates 1 bean or 1 tsp pure vanilla extract
Pinch of salt 1 vegan chocolate bar (
salted Caramel yes please)
100 g CHOC Chick Raw Cacao Butter 2 tbsp (heaped) CHOC Chick Raw Cacao Powder 1 tbsp coconut milk (use the
fat on top) 2 tbsp maple syrup (or sweetener
of choice) 6 shredded wheat 8 medjool dates, pitted 1/3 cup water 1
pinch salt (generous)
* 1 cup organic, full -
fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe * 2 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) *
pinch of fine sea
salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse sea
salt or smoked sea
salt - optional (I used large flake smoked sea
salt)
14.5 ounces full -
fat organic coconut milk 2 cups fresh mint 1/2 cup maple syrup 2 avocados 2 bananas
pinch of salt 1/4 cup cacao nibs (pure raw chocolate!)
The
fat bomb smoothie diet recipe 1 cup coconut milk 2 tbsp unrefined coconut oil 1/3 cup strawberries a
pinch of salt
When it is browned, drain the excess
fat and add the onions, garlic and carrots with a good
pinch of salt and pepper.
Cucumber and Yogurt Salad ----------------- 2 cups low -
fat plain yogurt, drained to 1 1/2 cups 2 garlic cloves, crushed to a paste with a
pinch of salt 1 tsp crushed dried spearmint 1/2 tsp crushed tarragon 1/2 tsp dried dill 1/4 tsp oregano 1/2 tsp olive oil 2 small cucumbers, peeled and seeded 2 tbsp lemon juice
Pink Grapefruit Cake From Foodbeam.com 1/2 cup 2 % or full -
fat yogurt (I use Fage) 1 1/2 cups all - purpose flour 1 1/2 teaspoon baking powder
pinch of salt 1 1/8 cup sugar 3/8 cup vegetable oil (1/4 cup + 2 Tablespoons) 3 eggs Zest and juice
of 1 ripe Pink Grapefruit
Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3 teaspoon baking soda
pinch of sea
salt 2 tablespoons melted coconut oil (I used Skinny
Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramekins.
* Two 15 - ounce cans full -
fat coconut milk, divided * 3 full droppers
of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice cream) *
pinch salt * 2-1/2 Tablespoons cornstarch * 1 cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice cream base * 1/2 cup chopped chocolate
3 oz cream cheese, softened (I used reduced
fat) 1/3 cup salsa juice
of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin
pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher
salt and freshly ground black pepper cooking spray
vanilla bean paste Chocolate Layer 1 x 400 ml tin full
fat coconut milk (use the
fat on top) 1/4 cup maple syrup 1/4 cup Choc Chick Cacao Powder 1/4 cup Choc Chick Cacao Butter
Pinch of salt
Filling: 3/4 cups organic sugar 3/4 cups milk (I used raw milk; you can use whole or low -
fat, preferably organic) 6 ounces organic blueberry yogurt (I used Oikos brand, but any brand is fine) 2 whole eggs, preferably free - range 2 teaspoons organic cornstarch 1 teaspoon vanilla extract
pinch of sea
salt 1 1/2 cups sliced plums (I used a combination
of local white / «shiro» and purple plums) 1/2 cup organic blueberries
Fillet
of salmon poached or baked 1 teaspoon Hellmans light 2 tablespoons cottage cheese 2 tablespoons no
fat yoghurt 1/4 fennel bulb, very finely chopped Small bunch chives, finely chopped A handful
of dill, finely chopped A
pinch of salt Good grinding
of black pepper Squeeze
of lemon juice
for the filling: 500 grams cashews, soaked overnight big
pinch sea
salt 100 grams (7 tablespoons plus 1 teaspoon) coconut oil 400 grams (1 2/3 cup) full -
fat coconut milk 100 — 160 grams (1/3 — 1/2 cup) maple syrup juice
of 2 blood oranges 300 grams (3 cups) cranberries
can full -
fat coconut milk 2 teaspoons agar agar flakes 3/4 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 ounces unsweetened baking chocolate, roughly chopped
pinch of salt
3 cups plain almond milk 1/4 cup full
fat coconut milk 2 tablespoons goji berries 2 teaspoons lucuma powder good
pinch of sea
salt 2 fresh medjool dates 2 large, juicy strawberries 1/2 teaspoon ground vanilla bean
By: Becky INGREDIENTS 1 large, ripe Haas avocado 1 tablespoon lime juice
Pinch of sea
salt 2 teaspoons matcha 1 teaspoon ground ginger 1 1/2 cups whole milk or light coconut milk 1 1/2 cups heavy cream or full -
fat coconut milk 1/4 cup honey 1/4 cup plus 2 tablespoons raw sugar or coconut sugar 2 teaspoons vanilla extract INSTRUCTIONS... Continue reading →
115g pitted dates 85 ml boiling water 90g wholemeal self - raising flour 1 tsp bicarbonate soda 1 whisked egg 1 tsp vanilla extract 42g
fat free yoghurt 70g coconut sugar (I use TheGroovyFood Company) 50 ml almond milk
Pinch salt (Butter and sprinkle
of flour for greasing tins)
Single serving chocolate brownie 1 TBSP whole wheat flour 1 TBSP sugar (do not substitute) 1 TBSP unsweetened cocoa a
pinch of baking soda a
pinch of salt 1 TBSP
of low
fat vanilla yogurt, add more if needed to blend the mixture
2 strips
of bacon (or 1 T. bacon
fat) 1/2 medium onion, finely chopped 1 clove garlic, minced 1/4 t. ground cumin
Pinch cayenne pepper
Salt and pepper, to taste 1 (15 oz.)
8 Medium Sized Chicken Thighs, Skinned & Trimmed
Of Any Fat 1/3 Cup Olive Oil Zest & Juice From 1 Large Lemon 1 Tablespoon Minced Fresh Ginger 2 Garlic Cloves, Peeled & Minced Salt & Pepper 1/4 Cup Finely Chopped Parsley For The Salsa: 3 Large or 4 Medium Sized Ripe Peaches 1 Small Red Bell Pepper, Cored & Seeded 1/3 Cup Finely Chopped Red Onion 1/4 Cup Finely Chopped Fresh Parsley 2 Tablespoons Lemon Juice 2 Tablespoons Olive Oil Pinch of Salt 1 Small Hot Red Chili Pepper, Minced (Optiona
Of Any
Fat 1/3 Cup Olive Oil Zest & Juice From 1 Large Lemon 1 Tablespoon Minced Fresh Ginger 2 Garlic Cloves, Peeled & Minced
Salt & Pepper 1/4 Cup Finely Chopped Parsley For The Salsa: 3 Large or 4 Medium Sized Ripe Peaches 1 Small Red Bell Pepper, Cored & Seeded 1/3 Cup Finely Chopped Red Onion 1/4 Cup Finely Chopped Fresh Parsley 2 Tablespoons Lemon Juice 2 Tablespoons Olive Oil
Pinch of Salt 1 Small Hot Red Chili Pepper, Minced (Optiona
of Salt 1 Small Hot Red Chili Pepper, Minced (Optional)
Lucuma sweet cream 1 can (13.5 oz) full
fat coconut milk, refrigerated overnight 1/4 cup (52g) cane sugar 2 - 4 tablespoons (18 - 36g) lucuma powder Small
pinch of turmeric, for color (optional) Pinch of vanilla sea salt 3 tablespoons (36g) unsweetened almond milk 1 tablespoon (11g) refined coconut oil (opti
pinch of turmeric, for color (optional)
Pinch of vanilla sea salt 3 tablespoons (36g) unsweetened almond milk 1 tablespoon (11g) refined coconut oil (opti
Pinch of vanilla sea
salt 3 tablespoons (36g) unsweetened almond milk 1 tablespoon (11g) refined coconut oil (optional)
2 cans full
fat coconut milk 2 tablespoons arrowroot powder or 1/2 teaspoon xanthan gum 1/2 cup coconut sugar
pinch of salt 4 tablespoons black sesame paste
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1 tablespoon
of cocoa powder 2
pinches of sea
salt 2 1/4 cups
of nut milk
of your choice 1/4 cup + 1 tablespoon
of maple syrup 1/2 teaspoon
of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1 teaspoon
of orange zest 1/8 teaspoon
of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can
of full -
fat coconut milk, refrigerated upside down for a few hours 2 tablespoons
of confectioners» sugar 1/4 teaspoon
of rose water 1/4 teaspoon
of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1 tablespoon
of dried edible rose petals METHOD
FOR CHURROS 100g unsalted butter, diced 175g plain flour (sieved) 1/4 tsp baking powder 3 large eggs, beaten
pinch of sea
salt 200 ml full
fat milk
Ingredients 1 block
of ramen noodles 2 cups boiling water 1/4 cup canned full
fat coconut milk sriracha to taste (I used about 2 tablespoons)
salt to taste half a block
of firm tofu a handful
of chopped peanuts (roasted and unsalted) 1 scallion, chopped few
pinches of fresh cilantro leaves fresh lime wedges
2 tbsp extra virgin olive oil 1 - 2 eggplants (880 g), cubed 1 - 2 red bell peppers (170 g), seeded and cubed 2 tsp dried oregano 1
fat pinch of himalayan
salt 1
pinch of black pepper 2 garlic cloves, grated 1 shallot, finely chopped 1 small bunch
of Italian parsley, finely chopped 1 small bunch
of basil, finely chopped — see notes 2 - 4 ripe tomatoes (600 g), cubed 1 handful pitted green olives (70 g), chopped 4 tbsp capers (30 g) 1 tbsp aged balsamic vinegar
1 can (13.5 ounces) full
fat coconut milk 3/4 cup raw cashews, soaked for 4 hours 1/4 cup pure maple syrup 1 teaspoon vanilla extract a
pinch of sea
salt
Take 3 1 cup (210g) Califia Farms black & white 6 tablespoons (90g) raw cashew butter 3 - 4 tablespoons (45 - 60g) pure maple syrup Heavy
pinch of fine sea
salt 1/4 cup (55g) unsweetened almondmilk 1/4 cup (55g) full
fat coconut milk
for the béchamel 2 tbsp (30 ml) extra virgin olive oil 1/4 + 1/8 cup (54 g) whole wheat pastry flour 3 cups (750 ml) unsweetened almond milk — at room temp 1
fat pinch of nutmeg 1
pinch of white pepper 1/2 tsp himalayan
salt
Batter 3/4 cup ground almonds (100 g) 2 Tbsp coconut sugar (alternatively brown sugar or sukrin gold) 1/2 tsp ground vanilla 1/2 tsp baking powder a
pinch of salt 1 Tbsp melted coconut oil or butter 1 egg, whisked Around 1/5 cup full
fat coconut milk (50 ml)
1 small kabocha or red kuri squash, or pumpkin — cut in half and seeded 2 cans full -
fat coconut milk 1 tablespoon shredded ginger 3/4 cup maple syrup or more to taste
pinch of sea
salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon xanathan gum — optional
Skinny Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup
fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1
pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot
of boiling,
salted water, cook the pasta according to package directions.
8 oz plain, full
fat yogurt 3 tablespoons fresh mint, finely chopped 1 - 2 teaspoons lemon juice (depending on the tartness
of the yogurt) 1 clove garlic, minced
Pinch of sea
salt