220g Sukrin almond flour or ground almonds 1 tsp cinnamon 1 tsp allspice 1 tsp ground ginger (dependant on how ginger like you want it) 1/2 tsp nutmeg A tiny pinch of sea salt 1 tsp baking soda 8
fresh chopped cherries 5 tbsp fruit syrup (I use Sweet Freedom's syrup) 2 tbsp water
Top with
fresh chopped cherries and place in freezer for 30 - 40 minutes until the slab is solid and then cut into pieces.
Not exact matches
Powerful Puttanesca Topping 3 cups
chopped fresh tomatoes, such as
cherry or roma 2 tablespoons
chopped capers 2 tablespoons
chopped nicoise olives 1 tablespoon
chopped fresh basil 2 teaspoons crushed red chile Garlic salt 1 cup grated parmigiano reggiano or pecorino romano cheese Olive oil
I love mine layered with tomato puree,
chopped cherry tomatoes and
fresh basil and then topped with artichoke hearts, black olives and rocket (arugula).
• 1/4 cup coconut oil • 1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar
chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup
fresh cherries (pit and cut in half)
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups
cherry tomatoes (or
chopped tomatoes) 1 teaspoon salt
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs
fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon
fresh lemon
fresh lemon juice
Toppings 1 cup sliced strawberries 1 large banana, sliced 1 cup pineapple pieces 1 (11.75 ounce) jar hot fudge topping, room temperature * 1 cup
chopped peanuts
fresh whipped cream Maraschino
cherries
2 chicken breasts 1 head broccoli,
chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup
cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese
Fresh chives for garnish
Ingredients: 2 tsp olive oil 1 cup
fresh spinach 1 clove garlic,
chopped 1/3 onion,
chopped 6 orange
cherry tomatoes, diced 2 tbsp corn 1/4 avocado,
chopped 5 egg whites 1/4 cup shredded cheese (I used a Mexican blend) 2 tbsp grated parmasean cheese salt and pepper, to taste
3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted,
chopped (roughly)
fresh cherries 1/4 cup of toasted slivered or sliced almonds.
Add 2 cups
chopped fresh tomatoes or
cherry tomatoes cut in half.
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10
cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives,
chopped a handful of
fresh parsley, cleaned and finely
chopped a handful of
fresh basil, cleaned and finely
chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
2 tablespoons extra virgin olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4 cup
chopped fresh parsley 1/4 -1 / 2 teaspoon dried crushed red pepper (depending on your spice tolerance) 2 cups
cherry tomatoes, halved 1/2 cup Kalamata olives,
chopped 3 garlic cloves, minced Salt and pepper
packages
cherry tomatoes, washed and cut in half crosswise 1 small shallot, peeled and finely diced 1/2 bunch mint leaves, roughly
chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe
fresh California avocados, peeled, seeded and diced
We always do one Blue Hawaiian, and the second is usually a mish - mash of whatever else we have on hand — salami, olives, sautéed mushrooms and onions,
chopped bell peppers... Last week at Aaron's birthday pizza dinner, Nate and I shared the pizza special of the day, which was topped with crumbled homemade Italian sausage,
fresh sliced Anaheim peppers, and
cherry tomatoes on a creamy, cheesy base.
Cherry Orange Salsa is a super simple dip / salad for which I crushed some ripe
cherries in a food processor and added them to the
chopped oranges, red onions, bell pepper and jalapeno, seasoned it with salt and citrus and garnished with
fresh cilantro.
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2 cups
cherry tomatoes,
chopped 1 avocado, diced 1 red bell pepper,
chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple small spoons of mustard
Chop fresh tomatoes (grape, roma or
cherry tomatoes) remove seeds, toss with 1 teaspoon oregano, 1 teaspoon basil (or even
fresh) salt and a tablespoon or 2 or olive oil.
1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup
fresh mint leaves,
chopped 1 bunch arugula, stems discarded and leaves washed well, spun dry and
chopped 2 cups
cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted and
chopped 1 cup crumbled feta 1/4 cup
fresh basil, julienned
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice,
fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely
chopped onion 3 tablespoons finely
chopped parsley 1 tablespoon finely
chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons
fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12
cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved
cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely
chopped fresh cilantro leaves freshly ground black pepper
4 ears corn, shucked Canola oil for corn 3 garlic cloves, peeled 1/3 cup walnuts 1 ounce grated Parmesan, plus more for garnish 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup olive oil 1 pound dried rotelle pasta 1 cup slow - roasted
cherry tomatoes 2 tablespoons
chopped fresh basil
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup
fresh flat - leaf parsley,
chopped 1/4 cup unsalted shelled pistachios,
chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or
cherries,
chopped 1 teaspoon fennel seeds 1 teaspoon
fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice
1 cup
cherry tomatoes, halved 2 tablespoons
fresh cilantro,
chopped 1 tablespoon
fresh lemon or lime juice • Salt • Olive oil
To assemble the sundaes Black & white ice cream, recipe follows Coconut whipped cream Salted hot fudge sauce Dry roasted peanuts, roughly
chopped Coffee beans, crushed
Fresh strawberries, sour
cherries, etc..
2 acorn squash • Olive oil • Salt •
Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe b
Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup
cherry tomatoes, quartered 2 tablespoons
fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe b
fresh cilantro,
chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion,
chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
1/2 cup quinoa 3 cups green beans (haricots vert) Large handful
fresh tarragon, roughly
chopped 1/2 cup
fresh cherries, pitted and halved A few handfuls roughly
chopped marcona almonds (or toasted slivered almonds) 2 - 3 tablespoons extra virgin olive oil 1 tablespoon red or white wine vinegar Pinch flaky salt, such as fleur de sel or maldon
For the salad: 1 1/2 lbs zucchini 1 lb
cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup
fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three),
chopped
Jor's Specialty Beans Serves 2 Ingredients 1 can of white cannellini beans 1 can of corn about 10 — 15
chopped cherry tomatoes 5 — 6
chopped cloves of
fresh garlic a little bit of olive oil
Ingredients: 1/2 cup semi-pearled farro 1 tablespoon
fresh lemon juice 1 tablespoon fresh lime juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure maple syrup Salt Fresh ground pepper 1/2 cup fresh mint leaves, chopped 4 cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4 cups cherries, halved and pitted 2 ounces goat cheese, cru
fresh lemon juice 1 tablespoon
fresh lime juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure maple syrup Salt Fresh ground pepper 1/2 cup fresh mint leaves, chopped 4 cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4 cups cherries, halved and pitted 2 ounces goat cheese, cru
fresh lime juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure maple syrup Salt
Fresh ground pepper 1/2 cup fresh mint leaves, chopped 4 cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4 cups cherries, halved and pitted 2 ounces goat cheese, cru
Fresh ground pepper 1/2 cup
fresh mint leaves, chopped 4 cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4 cups cherries, halved and pitted 2 ounces goat cheese, cru
fresh mint leaves,
chopped 4 cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4 cups
cherries, halved and pitted 2 ounces goat cheese, crumbled
jar roasted red peppers, drained and
chopped (or artichoke hearts and / or
fresh cherry tomatoes, halved) 6 - 8 oz.
While I still have lots of
cherries to eat, I opted to fill this crisp with
fresh chopped plums and nectarines.
2 tbsp olive oil 1/2 large yellow onion,
chopped 4 cloves garlic, minced 1 - 2 jalapeno peppers, deseeded and
chopped (add the 2nd pepper if you like it hot) 2 c brown basmati rice 1/2 pint pickled
cherry tomatoes 1 pint whole tomatoes canned in their own juice 2 c vegetable broth 1 tsp cumin 1/2 tsp salt
Fresh parsley (or cilantro),
chopped
Summer Veggie Salad with Wheat Berries 2 cobs of corn, kernels shaved off (or 1 1/2 C corn) 1 medium zucchini, cubed 10 - 15
cherry tomatoes, halved 2 Tbsp
fresh basil,
chopped 2 oz feta, crumbled 1/2 C wheat berries, cooked 2 Tbsp red wine vinegar 2 Tbsp olive oil 1 Tbsp stone ground mustard salt to taste
by Georgina Tobiska of Caramelize Life Ingredients: 2 c. Bluebird Emmer Farro 3/4 c. crumbled feta or goat cheese 3/4 c. dried
chopped fruit (dates,
cherries, apricots, huckleberries, blueberries or cranberries or combo) 3/4 c. toasted pecans 2 c. torn greens (such as kale, arugula, spinach, beet greens) 1/2 c. minced green onion
Fresh herbs of choice... Continued
You can either use
fresh tomato sauce,
chopped tomatoes, or even halved
cherry tomatoes in the sauce.
1 acorn squash, halved and seeds removed 1 cup cooked quinoa 3 tablespoons dried
cherries, diced 1 celery stalk, think sliced 2 teaspoons
chopped fresh mint 2 tablespoons plain Greek yogurt salt & pepper to taste olive oil
1/2 cup to 1 cup
fresh cherries, pitted and coarsely
chopped (these are for adding during churning process)
1 large avocado 1 cup
cherry or grape tomatoes 1 lime 2 tablespoons
chopped shallot 1/2 cup
fresh cilantro your favorite baked chip
For the Red Chimichurri: 1 red bell pepper, roughly
chopped 1 cup
cherry tomatoes (about 6 ounces) 1/2 packed cup
fresh basil leaves 1/2 packed cup cilantro leaves 1 jalapeño pepper, roughly chopped 1» knob fresh ginger, peeled and roughly chopped 2 large cloves garlic 1 teaspoon balsamic vinegar 1/4 cup extra virgin olive oil Kosher salt Fresh ground p
fresh basil leaves 1/2 packed cup cilantro leaves 1 jalapeño pepper, roughly
chopped 1» knob
fresh ginger, peeled and roughly chopped 2 large cloves garlic 1 teaspoon balsamic vinegar 1/4 cup extra virgin olive oil Kosher salt Fresh ground p
fresh ginger, peeled and roughly
chopped 2 large cloves garlic 1 teaspoon balsamic vinegar 1/4 cup extra virgin olive oil Kosher salt
Fresh ground p
Fresh ground pepper
1/4 cup olive oil 1 teaspoon sea salt 1/2 teaspoon ground turmeric 1/8 teaspoon ground red pepper 1 large head cauliflower, cut into florets (about 10 cups) 1 bag (12 ounces) vine - ripened
cherry tomatoes, halved (about 2 cups) 2 tablespoons
chopped fresh cilantro
1 lb medium shell pasta 1 to 1-1/2 lbs
cherry or grape tomatoes, sliced 4 garlic cloves, minced 1 tsp kosher salt 1/2 tsp ground black pepper (or to taste) 1/2 c extra virgin olive oil 2 Tb apple cider vinegar 1/3 c
fresh basil leaves,
chopped fresh grated Parmesan cheese (to taste)
Substitutions • Chipotle:
fresh jalapeño, seeded and
chopped, or 1 teaspoon chili powder • Agave nectar: coconut nectar or any other liquid sweetener • Tomato: 1 1/2 cups grape or
cherry tomatoes, halved • Hempseeds: sesame seeds Chef's Tip: Feel free to reduce the oil to 2 tablespoons, adding a splash more water as necessary to get the desired consistency.
2 tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1 cup
cherry tomatoes (quartered) or grape tomatoes (halved) 1/4 cup
chopped,
fresh cilantro 1/4 cup
chopped red onion 1 to 2 jalapeño chilies, seeded and finely
chopped 1 tablespoon
fresh lime juice (or more to taste) 2 large cloves garlic, finely
chopped Freshly ground black pepper, to taste Salsa or taco sauce for garnish (optional)
Quinoa Black Bean Salad 1 cup uncooked quinoa 1 can (15 ounces) black beans, rinsed and drained 1 medium red or green bell pepper,
chopped 1 cup grape or
cherry tomatoes, quartered 4 green onions, thinly sliced 1/4 cup
fresh cilantro, coarsely
chopped 1/4 cup
fresh lime juice 1/4 cup extra virgin olive oil 1 teaspoon ancho chile powder Fine sea salt Freshly ground black pepper
1 aubergine (eggplant), diced 2 courgettes (zuchinni), diced 1 red pepper, diced 1 yellow pepper, diced 6 shallots, diced 20
cherry tomatoes 2 tbsp olive oil 3 tbsp balsamic vinegar 1 tbsp tomato puree (tomato paste) 2 garlic cloves, crushed 2 tbsp dried oregano A good pinch of sea salt and black pepper 280g wholewheat spaghetti 4 tbsp
fresh basil,
chopped
2 small whole - wheat tortillas 2 tablespoons tomato sauce 1 teaspoon olive oil 3 chicken breakfast sausages 4 cups baby spinach 1/2 cup
cherry tomatoes, roughly
chopped 2 eggs 2 tablespoons grated low - fat cheddar cheese
Fresh chopped parsley for garnish
Oven Roasted Tomatoes 3 cups
cherry or grape tomatoes 3 cloves of garlic, peeled and smashed 1 tablespoon extra virgin olive oil Salt and pepper to taste 1 tablespoon
chopped fresh basil (optional)
ingredients OVEN - BRAISED PORK
CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to gar
CHOPS WITH APPLES, ONIONS, AND DRIED
CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to
CHERRIES 1/2 cup dried
cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to
cherries 1/2 cup dry white wine 4 center - cut bone - in pork
chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to gar
chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large
fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to garnish)
2 fauxlafel patties with sauce (281 calories, 24g fat, 5g net carbs, 8g protein) 2 cups
chopped romaine lettuce (16 calories, 0g fat, 1g net carbs, 1g protein) 1/2 cup
cherry tomato halves (13 calories, 0 fat, 2 net carbs, 1g protein) 2 Tbsp
chopped fresh parsley (optional)