I'm a college student who tries to eat VERY clean and not sure how
I feel about a tablespoon of butter haha!
Not exact matches
I usually have
about 3 - 5
tablespoons in my chia pudding and always
feel great with it.
Egg - free: Since this cake recipe only calls for one egg, I
feel pretty good
about recommending a «chia egg» (1
tablespoon ground chia seeds + 1
tablespoon lukewarm water mixed and allowed to gel) as a substitution.
*
About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5
tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) *
About 10 (
feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
Ingredients 2 small heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4 small thai chili, depending on your
feelings towards spice, sliced
about 2
tablespoons sugar
about 3
tablespoon fish sauce
about 3
tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optional)
Sadly, no — that's the one thing I don't love
about the Vitamix, I always
feel like I lose a couple
tablespoons to the crevices!
It's an excellent alternative to traditional wheat flour because it's high in fiber (
about 5 grams per
tablespoon) and lowers the glycemic index (the measure of a food's impact on blood sugar).1 In a nutshell, that means coconut flour helps you to
feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won't spike as quickly as grain - based flours.2
A few words
about the filling: usually raw cakes have a lot of coconut oil and / or cacao butter, but I didn't
feel like adding a lot of oil so I ended up using only one
tablespoon of coconut oil and let the cake set in the fridge overnight.
Knead until smooth and elastic (
about 6 minutes); add enough of remaining flour, 1
tablespoon at a time, to prevent dough from sticking to hands (dough will
feel sticky).
Knead until smooth and elastic (
about 8 minutes); add enough of remaining flour, 1
tablespoon at a time, to prevent dough from sticking to hands (dough will
feel tacky).
Knead until smooth and elastic (
about 6 minutes); add enough of remaining flour, 1
tablespoon at a time, to prevent dough from sticking to hands (dough will
feel slightly sticky).
I tasted
about a
tablespoon of cupcake batter today (I'm baking for my church group), and within minutes I got heart palpitations and
feel flushed and sweaty.
I seem to
feel better eating smaller amount of protein (200 - 300g of meat a day — eating more than this seems to make me aggressive and anxious),
about 600 - 800g of potatoes and sweet potatoes mixed and A LOT of coconut oil (this food is truly a miraculous antidepressant — I am for 8 - 12
tablespoons a day with my starchy carbs).
A few words
about the filling: usually raw cakes have a lot of coconut oil and / or cacao butter, but I didn't
feel like adding a lot of oil so I ended up using only one
tablespoon of coconut oil and let the cake set in the fridge overnight.
I read
about the apple cider vinegar solution, one
tablespoon with a water chaser, I did it, and I
felt better in minutes.
It's an excellent alternative to traditional wheat flour because it's high in fiber (
about 5 grams per
tablespoon) and lowers the glycemic index (the measure of a food's impact on blood sugar).1 In a nutshell, that means coconut flour helps you to
feel fuller (and all that fiber helps to keep you regular), and the lower glycemic index means your blood sugar won't spike as quickly as grain - based flours.2