This lemon bread tastes just like it, but this is full of wholesome, real, and good for you ingredients!
Not exact matches
almonds America award bag bean brand
bread chocolate chocolates coffee Europe fair family France fresh fruit ingredients Italy Japan
lemon Madagascar market marzipan milk peru quality seeds sour spain speciality spicy spring store sweets
taste tea vanilla vegetables
With cashew and carrot as a cream base,
lemon and nutritional yeast add a tangy, savory
taste that goes well with not just sandwich
bread, but as a dip for Paleo crackers and veggies, too!
I thought the glaze was weird
tasting in the bowl, but perfectly compliments the
bread - a little bite of chocolate and then a zing of
lemon.
I found a great recipe for this
lemon zucchini
bread by Mandy's Recipe Box blog, and made a few changes to suit my
tastes and it turned out perfectly delicious - so moist and the glaze was amazing, so don't leave that part off when you make it!
cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or dried oregano * 2 handfuls chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough
bread, cubed * salt and pepper to
taste * Basil Pesto (1/2 cup
lemon basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)
ingredients EGG SALAD SANDWICH: 12 eggs 1 cup Chive Mayonnaise (recipe below) 1/4 cup parsley (finely chopped) 8 slices pumpernickel
bread Kosher salt and freshly ground black pepper (to
taste) CHIVE MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons
lemon juice 1 tablespoon distilled white vinegar 1/2 teaspoon Dijon mustard 1 teaspoon Kosher salt 1 and 1/2 cups vegetable oil 1/2 cup chives (roughly chopped)
Ingredients 2 slices of thick wheat
bread About 4 tablespoons of sun - dried tomato pesto (recipe follows) 1 avocado Squeeze of fresh
lemon (optional) Flaky salt & freshly ground pepper to
taste
In a wide flat dish, combine the
bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1
lemon and salt, to
taste.
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2
lemon, more to
taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita
breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
While the
taste is reminiscent of a
lemon bread, it has a slight sweetness that clearly comes from fruit rather than just sugar.
Serves 4 For the meatloaf: 1 cups diced onions 1 cups celery, minced 1/2 cup carrot, shredded 4 cloves garlic minced 1/8 cup tamari zest of 1/2
lemon 3 Tablespoons psyllium husk 1 Tablespoons chopped thyme 1 Tablespoons dried oregano 1 Tablespoons diced chive 1 cups GF
bread crumbs * or gluten free oats 1/2 cup water 1 Tablespoons nutritional yeast 2 1/2 cups chickpeas, cooked or canned 2 1/2 cups lentils, cooked Salt to
taste 1/2 cup BBQ sauce (you can use store bought or we love this recipe from Oh She Glows!)
12 ounces (3/4 pound) soft tofu, diced 2 tablespoons soy mayonnaise 2 scallions, chopped 2 tablespoons diced celery 1/2 teaspoon
lemon juice 2 tablespoons chopped cilantro leaves 1 teaspoon grated peeled fresh ginger 1/2 teaspoon curry powder Salt and pepper to
taste 1 whole wheat pita
bread Shredded lettuce
2 slices sourdough
bread 1 avocado fresh squeezed
lemon juice 2 eggs handful of shredded mozzarella cheese splash of whole milk or cream kosher salt and pepper, to
taste pat of butter or cooking spray fresh arugula, sauteed spinach or kale, or greens of choice sriracha, for garnish black sesame seeds, for garnish
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1
lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and
lemon juice to
taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita
breads (omit and serve as a salad for gluten - free)
INGREDIENTS 1 ripe avocado 1 heirloom tomato 4 strips bacon 1 slice good quality
bread, any type you want 1 teaspoon crushed red pepper flakes 1 tablespoon
lemon juice Salt and pepper to
taste
8 ounces angel hair pasta [I use Barilla Plus] 1/4 cup olive oil, divided 1/4 cup dried
bread crumbs 2 teaspoons
lemon zest 2 tablespoons chopped parsley, divided salt & pepper to
taste 2 tablespoons grated parmesan cheese 3 large or 5 small cloves garlic, minced Juice of 1
lemon
Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic, chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a
lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa on hand) Salt and pepper to
taste 1/4 cup pesto, homemade or store - bought 1 ripe tomato (use sundried or cherry tomatoes if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain
bread
4 slices stale or lightly toasted rye
bread, cubed 3 tablespoons olive oil 1 cup thinly sliced red onion 2 cups sliced mushrooms 3 cloves garlic, minced 2 teaspoons thyme 1 teaspoon each oregano, basil, and mustard powder Black pepper and sea salt to
taste 6 cups chopped spinach 1 (14 - ounce) package soft tofu 1/4 cup vegetable broth or water 1/4 cup nutritional yeast 3 tablespoons
lemon juice 1 tablespoon cornstarch 1 teaspoon ground turmeric
so pretty and I can just
taste the
lemon zest in this
bread!
The
bread was so moist with the perfect amount of sweetness, and I loved the combo of the
lemon and blueberry flavors — it
tastes like summer!
What's in it: 1 slice of thick whole grain
bread, toasted 1/2 large avocado 1 tablespoon fresh
lemon juice Salt and Pepper to
taste Optional (but encouraged) toppings: 1/4 -1 / 2 teaspoon each fresh
lemon zest, chili flakes, and black sesame seeds, a few cilantro leaves