Sentences with phrase «fat used in this recipe»

The main sources of fat used in this recipe are sunflower oil (a source of omega - 6 fatty acids), flaxseed (both omega - 3 and omega - 6), and fish oil (a source of omega - 3s).

Not exact matches

(Fat, carbs, fiber, and protein content, to be more specific) I follow a diet plan that factors in these numbers and I'd love to be able to use your recipes!

I recommend throwing a chunk of these brownies to your smoothie or layer in a parfait glass with ice cream made from Ella's recipe or as I do — I make mine in the ice cream machine using full fat coconut milk instead of cream and traditional milk..

Hi Mariam, I do use healthy fats in my sweet recipes and baking too, for example nut butters, avocado and coconut oil.

Hi, the Biona organic full fat coconut milk is a great one to use, I love using it in my recipes.

Christina Tosi recommends that bread flour be used in most of her recipes because the higher protein content helps to balance the high fat content (with all that butter!)

Among the many factors that influence my choice of milk to use in this recipe are several long - term studies (including the Harvard's Health Professionals Study and the one by Catherine S. Berkey of Harvard Medical School and Brigham and Women's Hospital) that have shown that even low - fat dairy products can contribute to weight gain.

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

Also, in this recipe, I used low - fat vanilla yogurt.

We use Total Greek Yoghurt, it's so thick and lush, we like the full fat kind, but you could use the 0 % or 2 % in any of the recipes.

is they take a bit of the oil that they fry the original recipe chicken in and use it to make the rue (thickiner thats equal parts fat and flour) then they add the chicken and a touch of beef stock granaules that they reconstatute enjoy!!!!

They're made with whole wheat flour (I used white whole wheat), pure maple syrup instead of sugar, applesauce and zucchini to replace most of the fat in the recipe, cinnamon and a mix of both vanilla and almond extracts for a seriously addicting and healthy muffin.

I'm making coconut yogurt in my instant pot and was wondering if I could use this recipe instead of canned full fat coconut milk?

(included with your order) and in 15 minutes you're ready to use them to replace 1/3 of the fat in your recipes,

Using reduced - fat products, almond milk vs whole milk, etc really goes a long way in terms of slimming down the recipe.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

The «secret», although based on my other recipes probably not all that big of a secret, is that I make use of the rendered bacon fat, which acts as the «oil» in the recipe.

For any given recipe, it is likely that a fat source as either butter or an oil will likely be used in building the base.

I skipped out on using added fats in this recipe and instead used pumpkin to bind everything together to make a delicious, crunchy, slightly healthier granola.

You can add more sugar but I don't suggest using less cocoa powder because that would call for more flour, less liquid and more fat (in this case, tahini) which would change the recipe entirely and I can't guarantee results.

The main base for the dressing is sour cream and buttermilk, but I found out earlier today from Jen over at the Renaissance Kitchen you can use non fat greek yogurt for sour cream in certain recipes or as the garnish and it tastes the same, so, knock yourselves out.

In my original version of this recipe (my pre dairy allergy days) I used 0 % fat plain Greek yogurt as the base, which is naturally high in protein and contains no added sugarIn my original version of this recipe (my pre dairy allergy days) I used 0 % fat plain Greek yogurt as the base, which is naturally high in protein and contains no added sugarin protein and contains no added sugars.

-LSB-...] PaleOMG — Paleo Recipes — Buffalo Chicken Pasta — 1 large spaghetti squash, cut in half lengthwise; 2 tablespoons fat (I used duck fat) 1 pound boneless, skinless chicken breasts, cubed; 2 garlic cloves, minced... -LSB-...]

To reduce the fat in this recipe (it is extra lean steak mince though) I just used my non-stick pan and nothing more — result!

The problem with making biscuits using Bisquickis that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix.

I'm gonna take this recipe for a spin tonight using farmstead Goat's Milk Caramel sauce homemade on my family's farm in Vermont (Fat Toad Farm) for the topping.

Set aside once done, but keep the fat / oil, this will be used in the pasta recipe.

Honey is my natural sweetener of choice, so I always use it in my fat bomb recipes.

If you don't have a jar of bacon fat in your fridge, 1) we need to talk, because this stuff is GOLD and it makes so many recipes taste even better, and 2) you can always cook 3 - 4 strips of bacon, then use the bacon drippings from that for this recipe.

Since saturated fats are more solid at room temperature, you may have to gently melt them to use them in some recipes.

Coconut oil must be solid from the get - go if you're going to use it in a recipe like this one where the fat needs to be cut into the flour.

(Using a solid fat in this recipe — rather than a liquid — is part of what makes these pancakes so fluffy, too.)

I halved the recipe and used one can of full fat coconut milk (must be refrigerated overnight, with the white opaque layer scraped out and used) in place of the whole milk.

And now to the recipe The secret to this creamy snack is full fat coconut cream, which I love to use in overnight oats.

This light and healthy recipe jumped out at me, from the first few pages of one of my most recent cookbook finds — Fix - It and Forget - It Lightly: 600 Healthy Low - Fat Recipes for Your Slow Cooker, as I was scanning for a quick and easy way to use the package of chicken breasts sitting in the fridge.

They still have the recipe on their site, however it has been changed from the original in that they have lowered the salt and used reduced fat ground beef to lower the calories as well.

Palm oil is traditionally used in this recipe, but it is very high in fat.

I use coconut flour in most all my baking recipes because it delivers a huge punch of nutrition and such a sweet, cake - like flavor; it's also lower in fat than nut - based flours because you can use less to get the same effects.

Two recipes come to mind as those that shock home cooks the first time they make them: mashed potatoes, for how much cream and butter is used, and granola, which also has a surprising amount of fat and much more sugar than expected in a healthful snack or breakfast.

In this recipe, I also used organic pure virgin coconut oil in place of butter which is equal to butter in fatty acids therefore being a saturated fat, but coconut oil has some amazing benefits that butter doesn'In this recipe, I also used organic pure virgin coconut oil in place of butter which is equal to butter in fatty acids therefore being a saturated fat, but coconut oil has some amazing benefits that butter doesn'in place of butter which is equal to butter in fatty acids therefore being a saturated fat, but coconut oil has some amazing benefits that butter doesn'in fatty acids therefore being a saturated fat, but coconut oil has some amazing benefits that butter doesn't.

I used canned coconut milk in this recipe because it is thicker and has a higher fat content, similar to heavy cream.

* 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)

For this reason, I keep all my fats in the freezer (though I tend to stick with all - butter recipe, when shortening is necessary I use Crisco sticks — you cut them in half to fit in the chute.)

Lindsay is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious.

Plus, Nutiva coconut manna goes great in multiple types of recipes to use as a replacement for butter where you need a solid higher fat ingredient to make a recipe work, such as my favorite no - bake cookies.

They have made my grain - free existence and life very happy Can I use a low fat or non-fat coconut milk in this recipe instead of full fat?

Light in taste and texture, the recipe uses fat - free whipped topping to keep the calories on the light side as well.

That's right, there is no tuna in this recipe which uses almonds (that have been soaked overnight in pickle jar juice) plus the good fat and creaminess of an avocado, instead of mayonnaise.

While we're talking sauce, this one only uses low fat milk instead of cream or whole milk in typical recipes.

I also think the three cheese blend was another problem — since there are only 5 ounces of cheese in the whole recipe, I think if I had used 75 % reduced fat Cabot sharp cheddar the cheezy flavor would have been more pronounced.