Every morning I start off by drinking two to three glasses of water, then I do a five - minute work out, shower, drink a cup of black tea, eat
a large cup of yogurt, and head to office.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash,
large dice 3/4 pound red potatoes,
large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain
yogurt, for garnish Hot sauce
of your choice (for serving)
If you'd like to include these darling lemon
yogurt parfait as part
of a
large brunch menu, serve them in small, clear, plastic dessert
cups with mini wooden or plastic tasting spoons.
In a
large bowl, combine the cream cheese,
yogurt, 1/3
cup of sugar, cocoa powder and egg and mix together using an electric mixer until smooth and well combined.
Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4
cup vegetable oil 1/2
cup sugar 1/2
cup Splenda (or just use a full
cup of sugar) 4
large egg whites 1
large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4
cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4
cup yogurt or sour cream [I used nonfat
yogurt]
Cashew Bread Ingredients (makes 1
large loaf, or two small loaves) • 3
cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon
of baking soda • 1/2 teaspoon
of sea salt • 3 eggs, separated • 1/2 tablespoon
of apple cider vinegar (or lemon juice) • 1
cup of greek
yogurt (or non dairy
yogurt for vegan) • 1/2
cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
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.
1
cup leftover chicken breast, finely chopped 1
large green onion, finely chopped 3 small stalks
of celery, finely chopped 1 tsp dried dill 1/4 tsp dried oregano 1/4
cup toasted pecans or walnuts 2 Tbsp dried cranberries 1/4
cup mayonnaise 1/4
cup plain greek
yogurt 6 - 8
large round tomatoes
1
cup white rice flour 3/4
cup gluten free oat flour (see note) 1/2
cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1
large egg 1
large egg yolk 1
cup full fat plain
yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract zest
of 1 lemon or lime 12 tsp
of kiwi - lime marmalade (or jam / preserve / marmalade
of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3
cup sifted powdered sugar
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two
large breasts and it was fine) 1
cup plain whole - milk
yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger
Click here for the full recipe Spread half
of your
yogurt cup into a bowl or
large parfait dish... Add 1/4
cup each chopped pears and peaches.
1/2 a
large 500g pot
of Total 2 %
yogurt 1/2
cup egg whites 1/4
cup coconut flour 1/4
cup unflavored whey (again, I used Tera's organic whey — nomm) 1/4
cup millet flakes (subbable with quinoa flakes) 4 brazil nuts 1 tablespoon stevia 1 tablespoon vanilla essence 2 small grated carrots (added after blending the above)
Ingredients 1
cup cracked farro porridge 1/2
cup Greek
yogurt 1
large egg 3 tablespoons fresh chives, minced 2
cups Gruyere cheese, shredded (6 ounces) 1/2 teaspoon freshly ground pepper 3/4
cup Japanese panko bread crumbs Salt to taste Olive Oil 2 to 3 bunches
of fresh salad greens, washed and ready to serve Method... Continued
Berry Brownie Fro - Yo
Cups Servings: 8 - 10 standard cupcake size Ingredients: 2
cups vanilla
yogurt (or your favorite flavor) 1/2
cup fresh blueberries 1/2
cup fresh strawberries, sliced 2 packages
of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip Or Blueberry Mini Muffins Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option Directions: In a
large mixing bowl, combine
yogurt and fruit.
For the Avocado Sauce: 1
large avocado, peeled and pitted 1/2
cup greek
yogurt 2 tsp fresh parsley, chopped 1/2 tsp smoked paprika 1/4 tsp onion powder 1 clove garlic, minced 1 tsp Worcestershire sauce 1/2 tsp vinegar pinch
of salt and pepper
2/3 + 1/2
cup whole wheat pastry flour 1/3
cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1
cup canned pumpkin 1/2
cup plain low fat Greek
yogurt 1/2
cup packed brown sugar 2 tablespoons canola oil 1
large egg splash
of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1
large onion, chopped and divided into 2 parts 1
large bunch
of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4
large tomatoes, quartered 1 1/2
cups coconut milk 1
cup yogurt 2
cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
1 1/2
cups all purpose flour 3/4
cups sugar 1 teaspoon baking powder 1/2
cup olive oil 1/2
cup Greek
yogurt 2
large eggs Zest and juice
of 2 blood oranges
Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1
cup green peas 2
large carrots, peeled and cut into cubes 1
cup red cabbage cut into stripes Good handful
of green beans 1 1/2
cup of white
yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.
2
Large Eggs 1
Cup Roasted Applesauce (Or Applesauce
of Choice) 1
Cup Brown Sugar 1/2
Cup Olive Oil 1/4
Cup Plain
Yogurt 2 Teaspoons Vanilla Extract 1 3/4 Cups Whole Wheat Pastry Flour 1 Teaspoon Baking Soda 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 2 Teaspoons Ground Cinnamon 3/4
Cup Chopped Walnuts
In a
large bowl, combine cream cheese, remaining 1
cup of yogurt, powdered sugar and vanilla and use an electric mixer to combine until smooth.
1
cup of sunflower seeds (soaked for at least four hours in 2
cups of water, drained and rinsed) 1
cup of water Juice
of 2 lemons 1/4
cup nutritional yeast 3 Tablespoons unsweetened dairy - free
yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1
large clove garlic 1/2 teaspoon freshly ground pepper
In a mixing ball, I will add 1/4
cup of vegetable oil, 1/3
cup of milk, 3 tablespoons
of Greek
yogurt, 1 teaspoon
of pure vanilla extract, and 1
large egg.
* 1
cup hulled organic strawberries, cut in half (if
large) * 1 handful
of fresh, unsprayed rose petals * 1/2
cup plain, organic
yogurt * 1/2
cup organic whole milk (I drink raw milk) * 1 - 2 teaspoons raw honey (optional) * Tiny pinch
of ground cardamom (optional) * A few drops
of rosewater, or to taste (optional) * Tiny pinch
of fine Himalayan or sea salt
Ingredients • 2
cups plain low - fat Greek
yogurt • 4 to 5 cloves garlic, minced • Zest and juice
of 1 lemon • 2 tbsp chopped fresh oregano • 1 tbsp chopped fresh chives • 1 tsp salt • 1/2 tsp ground black pepper • 2 lbs lamb loin, cut into 2 - inch chunks • 2 green bell peppers, cored and cut into
large chunks To serve: • 1/4
cup chopped fresh herbs, such as oregano, parsley, chives and thyme • 1 lemon, cut into wedges.
In a
large bowl, combine egg,
yogurt, cooled cooked barley, and 1/2
cup of cheese.
1 tablespoon olive oil 1/2 medium onion, diced 1
large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3
cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4
cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1 tablespoon lime juice Plain Greek
yogurt and sliced almonds for topping, if desired
2
cups flour 3/4
cup dark brown sugar, packed 1 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Pinch
of cloves Pinch
of salt 1 teaspoon baking powder 1 teaspoon baking soda 1/2
cup canola oil 1
cup plain non-fat Greek
yogurt 1
large egg 1 teaspoon vanilla extract 1
cup pumpkin purée 1/3
cup dried cranberries
Cup - set
yogurt is made in Michigan Instead
of culturing the ingredients in
large batches and then filling individual
cups with fully prepared
yogurt, the dairy processor pours ingredients into each individual pot.
12 ounces fresh mushrooms, sliced 1 / 4 - inch thick 3 tablespoons extra virgin olive oil salt and pepper 2 bunches
of scallions, trimmed 4
large slices
of hearty, whole - grain bread 1
cup Poblano
Yogurt * (recipe below) 1
cup cooked lentils, or white beans
In a
large glass or enamelware (not metal) bowl or pitcher, add 1 1/2
cups quinoa, 4 1/2
cups heated filtered water, and 1 tablespoons
of whey, lemon juice, kefir or
yogurt.
1
large handful
of spinach 1/2
cup of frozen mango 1 banana 1 scoop
of vanilla protein powder (optional) 1 heaping tbsp
of cashew butter 2 tbsp
of coconut
yogurt 1/2
cup of coconut water 1/2
cup of almond milk
zest
of one
large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2
cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2
cups plain Greek
yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3
cup sliced almonds, toasted 1/4
cup Kalamata olives, pitted and torn into pieces scant 1/4
cup feta cheese, crumbled 1/4
cup fresh mint, chopped
/ 1
cup cultured, low - fat buttermilk (you may also use non-fat Greek or Icelandic
yogurt, both
of which will add more protein than the buttermilk); if you don't eat dairy, you can try almond milk or another non-dairy milk or
yogurt) * 1
large egg * 66 g / 4 tablespoons Nuts»n More Pumpkin Spice peanut spread or any all - natural peanut butter or almond butter (or a combination
of the two), warmed in the microwave, then stirred, so it is very smooth * 2 tablespoons butter
Dulce de Leche Cake 6 tablespoons (85 grams) unsalted butter, room temperature 1
cup (200 grams) brown sugar, packed 1/2
cup (100 grams) granulated sugar 3
large eggs 1/2
cup (120 grams) sour cream (or plain, non-fat
yogurt) 1/3
cup (75 grams) vegetable oil 3/4
cup (325 grams) dulce de leche sauce 1 teaspoon vanilla extract 2 2/3
cups (320 grams) cake flour 2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3/4
cup (180 mL) milk
of choice
1 tablespoon saffron strands 4 teaspoons warm milk 2 fresh green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2
large onions, chopped 1 2 - inch piece
of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece
of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2
cup mint or cilantro leaves 1/4
cup lemon juice 2
cups plain
yogurt 3 pounds
of boneless chicken, cut into 1 - inch cubes Salt to taste 2 tablespoons olive or vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8
large tomatoes, chopped 2
cups basmati or long grain rice 1/3
cup each raisins, cashews, and almonds 6 hard boiled eggs, halved
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each
of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1
cup coconut milk (see recipe, here) 1 1 - inch piece
of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2
cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or vegetable oil 2
large onions, finely chopped
2
cups (5 dl) fine spelt flour 1/2
cup + 2 tbsp (1,5 dl) wholemeal rye flour 4 tbsp cacao powder 6 tbsp (1 dl) whole hazelnuts 6 tbsp (1 dl) sunflower seeds 3 tbsp (1/2 dl) chia seeds 1,5 tsp bicarbonate
of soda (baking soda) 1 tsp sea salt 1/2 tsp powdered vanilla 75 g good quality dark chocolate (at least 70 %), roughly chopped... 2
cups (5 dl) unsweetened
yogurt 1
large organic banana, mashed 3 tbsp (1/2 dl) maple syrup... unscented coconut oil + chia seeds for the loaf tin... 1 banana, halved lengthwise (optional) for decoration sunflower seeds and chia seeds to sprinkle
1
cup oats 3/4
cup almond flour 1/4
cup chickpea flour 2/3
cup brown rice flour 2 tablespoons arrowroot starch (cornstarch gets the job done too) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon allspice 1/2 black pepper 1/2 teaspoon sea salt 6 dried prunes 1
large carrot 1/2 green apple 2 very ripe bananas 2/3
cup buttermilk or plain
yogurt zest
of 1 orange 1/3
cup olive or melted coconut oil 3 eggs
-LSB-...] 1
large, ripe banana 1 1/2
cups plain
yogurt (I used a mixture
of half Greek and half regular
yogurt) 1/2 tsp vanilla extract 2/3
cup of granola
of your choice 1 recipe
of cooled date caramel (see recipe here)-LSB-...]
Ladle 2
cups of the milk into a
large measuring
cup and whisk in the
yogurt.
Wondering if I used the wrong measuring tool for the
yogurt and inadvertently added too much (i used a dry
cup vs a fluid measuring
cup to spoon 8 oz out
of a
large tub
of Fage i had on hand), and if something like that would cause it to be thicker.
In a
large bowl, mix together 1 bag
of Dole Asian Blend, 1/2
cup of Greek
yogurt, 1/3
cup of Ginger Sesame Dressing, and 1 tablespoon
of sesame seeds until combined.
1
large onion, chopped 2 tablespoons olive oil 3 cloves garlic, finely chopped 1
cup Bluebird Farms farro 2 medium potatoes, peeled and diced 2 quarts water or poultry stock 1 pound
of clean, chopped tender squash vines 1/4
cup chopped cilantro Juice
of 1 lemon, or more Greek
yogurt (for garnishing)
Combine 1/2 -3 / 4
cup Greek
yogurt (plain or vanilla), 3/4
cup frozen berries or other fruit, 1/2 banana, 1 tbsp natural peanut butter (or 1 tbsp seeds such as flax, hemp or chia),
large handful (or two)
of greens such as kale or spinach, 2 tbsp rolled oats (optional) in a blender.
Ingredients: 3
large egg whites 1⁄4 teaspoon salt 1⁄8 teaspoon cream
of tartar 1⁄4
cup plus 2 teaspoons sugar, divided 1⁄2 teaspoon vanilla extract 3⁄4
cup miniature semisweet chocolate chips 3 apricots, pitted and thinly sliced 6 ounces raspberries 4 tablespoons fat - free vanilla
yogurt
2
cups rolled oats 1/2 a
cup of dried un-sweetened coconut strips 1
large apple (peeled if not organic) and grated 6 tbsp natural non-sweetened yoghurt (preferable to use goats Kefir or homemade coconut
yogurt) 1 tbsp raw pumpkin seeds 1 tbsp raw sunflower seeds 1 tbsp organic sun - dried goji berries 1 tbsp organic sun - dried raisins 1 tbsp flax seeds 1 tbsp chia seed 1 tsp
of ground cinnamon 2
cups of filtered water
2 - 3 tablespoons stable cooking fat (coconut, ghee, chicken schmaltz) 2 red bell peppers, diced 1 small onion, diced 1 clove garlic, minced 1
large potato, diced 1 celery spear, chopped 1 carrot, diced 1 inch fresh ginger, peeled / minced 2
cups chicken stock, plus water if desired 1/2 bunch fresh cilantro, stems removed and chopped fine 1/2 teaspoon each
of fennel seed and cumin 1/4 teaspoon each
of turmeric and cayenne juice
of 1/2 fresh lime salt / pepper to taste plain
yogurt for topping
A sample small breakfast includes one
large scrambled egg, one slice
of whole - wheat toast, 1 teaspoon
of tub margarine, 1/2
cup of plain, low - fat
yogurt and one small orange.
One
large egg provides 6.3 grams
of protein, while a
cup of low - fat cottage cheese or
yogurt contains 28 or 13 grams, respectively.