Sentences with phrase «fruit cups for»

they usually have fruit cups for kids in the supermarket, you could use those and for buttermilk just add a tsp or so to a cup of milk to sour it, it will look curdled but that is the way it should be so don't worry.

Grilled chicken fillets, waffle fries and fruit cups for the kids, and salads for the adults.

They're the hard bodies that get up early, hit the gym, work full time, and still have the energy to volunteer at the animal shelter and make Pinterest - worthy fruit cups for the PTA meeting.

You can add one of Starbucks's 90 - calorie fruit cups for extra filling fiber.

I used to make my own fruit cups for my daughter's lunch with fresh fruit (no added sugar, no preservatives) and send them in the small glad lidded containers sksweeps (at) earthlink (dot) net

It'd also work well in a yogurt and granola parfait, or as part of a fruit cup for breakfast, maybe alongside some gluten - free banana bread.

Not exact matches

«After going against stiff competition throughout the Challenge Cup, Twiga Fruits emerged tonight as this year's most promising, problem - solving startup, and we look forward to helping them innovate and improve the Transportation & Cities industry for years to come.»

These are they who shall be brought nigh to God, In gardens of delight; A crowd of the former And a few of the latter generations; On inwrought couches Reclining on them face to face: Aye - blooming youths go round about to them With goblets and ewers and a cup of flowing wine; Their brows ache not from it, nor fails the sense: And with such fruits as shall please them best, And with flesh of such birds, as they shall long for: And theirs shall be the Houris, with large dark eyes, Like pearls hidden in their shells, In recompense of their labours past.

3 cups chopped fruit (berries, stone fruit, tropical fruit) plus more for serving 1/4 -1 / 2 cup granulated sugar 2 cups heavy cream 1 cup Greek yogurt 1/4 cup plus 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract Crumbled cookies for serving.

Some ideas to try: overnight oats (swap in seasonal fruit of choice in this recipe), egg frittata or egg muffins, or oatmeal cups for breakfast; tuna sandwich, chicken salad, a cup of soup, or a salad for lunch; smoothies, yogurt parfaits, hummus and veggies (try my hummus endive boats), and fruit and peanut butter for snacks.

1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnish

Two cups of fruit makes about 1 1/2 cups of jam, so this is just enough for a week of breakfasts — then it's time to choose a new combination of fruits at the farmers market and make another batch!

A classic PB&J with string cheese, chocolate - covered raisins and Greek - yogurt ranch dip for the full cup of fruits and veggies.

Two, I put pureed fruit in the pot with 1 cup of sugar and let it sit for about 2 hours because I had to make dinner, give Timothy his bath and put him to bed.

1 generous cup dried fruit (I used sultanas, cranberries and candied lemon peel) 120 ml Cointreau (or rum, brandy, Grand Marnier or juice for an alcohol - free version)

for the filling: 8 - 10 apricots, sliced 2 - 4 peaches, sliced (you should have approximately 3 - 3.5 pounds of fruit) 1 cup sugar (if fruit is very sweet, reduce to 3/4 cup) juice from 1/2 lemon 5 tablespoons flour 1 tablespoon cornstarch

Men 2 scoops of protein powder 1 - 2 cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (fresh or frozen) 2 tablespoons of healthy fat (a nut butter or seed for example) Mixer (almond milk, regular milk, water — your choice)

For the fruit sauce I pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for about 2 minutFor the fruit sauce I pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for about 2 minutfor about 2 minutes.

If you make this with fresh fruit instead of frozen, you'll want to add about 1 cup of ice cubes for that frosty texture.

Just aim for approximately 2 1/2 — 3 cups fruit / seeds / nuts and it should work out.)

I've started adding to it some cinnamon, nutmeg, an extra egg, and whatever fruit and nuts we have on hand (this week, I threw about a cup of fig purée into the batter and baked it for an additional 10 minutes; next week, walnuts and raisins).

Ingredients 4 cups of crushed fresh berries 1/2 cup refined sugar 1/2 cup raw turbinado sugar 1/2 cup stevia 3/4 cup water or strawberry juice 6 tablespoons fruit pectin for low / no sugar recipe 1 teaspoon butter, optional 3 16 - oz canning jars with lids

I subbed ~ 1/2 cup of applesauce for the banana and added twice the amount of fruit — blueberries and cherries.

1 In a cup just pour the coconut milk, then add the chia seeds, the Agave syrup and half of the passion fruit, stir for 3 minutes or so, as this helps to the chia seeds to start absorbing the coconut milk.

Even if rhubarb might call for some honey you don't have to drop two cups of it in the pot while cooking the fruit, just a tablespoon (or two) is perfectly enough to make the jam nicely cringe free.

7 kiwis (6 for tha drink, 1 for the clink clink) 1 pound strawberries, hulled and sliced, set a few aside to leave whole for the pitcher 4 - 5 cups of water 6 - 8 tablespoons white granulated sugar, depending on the sweetness of the fruit.

• 5 gala apples • 2/3 cup instant oats (I used instant toasted oats) • 1/8 cup dried blueberry (or naturally dried fruit of your choice) • 1/2 cup raw walnut halves • 2 tbsp Kelapo coconut oil • 1/8 cup raw, organic honey • 1 tbsp cinnamon • lemon wedge (NOT for the recipe)

monk fruit in the raw is a totally natural, zero calorie sweetener that measures cup for cup just like sugar.

Mix 1/4 cup sugar from measured amount and 1 box Sure - Jell For Less or No Sugar Needed Fruit Pectin in small bowl.

What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia sFor the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia sfor dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed

They'd be great served with butter, jam, and a cup of tea, but I decided to turn them into shortcakes for dessert with the addition of some fruit and whipped cream.

3 cups water, or skim milk 1 cup Old World Cereal, Old World Cereal from Blue Bird Grain Farms — See Notes for using Steel Cut Oats 1/8 teaspoon kosher salt 1/2 cup fruit, see notes dried fruits 1/4 teaspoon ground cinnamon 1/4 teaspoon vanilla extract 1 teaspoon honey 4 ounces walnuts, chopped

You will need to reduce / delete my additional 1/4 cup water / liquid recommendation and if you use # 4, I would use the pectin or gelatin needed for the egg conversion but delete the 1 teaspoon fruit pectin in the recipe.

And for those guests who still had room for more, the waiters served cups of strong black tea, flavored with fresh lemon and fruit preserves, along with sticky - sweet Central Asian honey - almond confections and small glasses of Georgian brandy.

If using fresh fruit, place 3/4 cup of fresh fruit (e.g strawberries for pink / red layer) with 3/4 cup of water in your food processor and puree.

I just had two for brakefast, with a cup of coffee:D I like that they are so healthy and use fruit for some of the sweetnes.

15 whole maraschino cherries (no stems)(for the ambrosia) 1 can (20 ounces) pineapple chunks 1 can (11 ounces) mandarin oranges 1 can (15 ounces) triple cherry or regular fruit cocktail 2 cups mini marshmallows 2 cups Cool Whip Topping 3 maraschino cherries with stems (for garnish)

The only fresh berry I had in my fridge was raspberries, but I have such a hard time cooking fresh fruit (I just think it's so much better for you fresh) so, I opted for frozen blueberries instead - 1 cup.

2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional

Lately I have really been enjoying about 1 cup of this fruit salad topped with vanilla non-fat Greek yogurt and lots of chia seeds for breakfast!

16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits

2 cups brown rice flour 1/3 cup tapioca Flour 1/2 cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup ground flax seeds 1/4 cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane jufor garnish 1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane juFor a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane juice

For thickening berry pie fillings, use 1 1/2 tablespoons of organic tapioca flour per cup of fruit.

Throw a handful of fresh or frozen fruit, granola or cereal, and maybe even a few chocolate chips into a yogurt cup for an easy, delicious, and nutritious morning meal.

Here are the changes I recommend based on my experience with making this with steel cut oats: keep everything the same but reduce the oats to 1 cup, assemble everything but the fruit for overnight oats (since steel oat are MUUUCH more chewy and take a very long time to cook), in the morning preheat the oven to 400F.

Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits

What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

1/2 cup of coconut cream Sweetener of your choice Vanilla extract 3 tablespoons of shredded coconut Dry fruit of your choice for decoration — optional (I used goji berry and candied orange peel)

The answer for me came in a tasty cup of a fruit smoothie packed with fresh leafy greens, a green smoothie.