Sentences with phrase «like almond butter cup»

With healthy yet indulgent breakfast options like Almond Butter Cup (ABC) smoothie and snacks like blueberry breakfast bars, my kitchen and purse are stocked with child - friendly and mother - approved on - the - go whole foods.

Not exact matches

Ingredients 1/2 cup butter 1/2 cup cream cheese 1/2 cup sugar (or Xylitol) 1 egg 2 Tablespoons Vanilla Extract (or Almond like my «error») 1 Tablespoon water 1-1/2 cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup blueberries 1/2 cup white chocolate chips 1/4 cup dark chocolate chips

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)

1 tablespoon of almond butter + extra for drizzling on top almond milk to blend — I try to add as little as possible as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4 cup and then add gradually if my blender is struggling.

If you'd like a chunky nut - butter, stir in 1/4 -1 / 2 cup chopped nuts (walnuts, pecans, almonds...).

2 bananas well mashed 2 cups of organic old fashioned oats 1 heaping tbsp of raw almond butter 1 tbsp of cinnamon 1 light drizzle of raw agave (or stevia) 2 tablespoons of raw chia seeds finely ground Add a few raisins, shredded coconut or chopped apple if liked.

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 seed

Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/4 cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large egg whites, room temperature

2 cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

Cake: 1 1/3 cups White Wheat Flour (like Trader Joe's brand) 1 teaspoon Sea Salt 3/4 teaspoon Baking Powder 1 1/2 Tablespoons Poppy Seeds 3/4 cup Organic Butter, melted or Earth Balance Butter 3/4 teaspoon Pure Vanilla Extract 3/4 teaspoon Almond Extract 2 Large Organic Eggs 1 cup Powdered Honey or Maple Sugar 1/3 cup Organic Sour Cream or Vegan Sour Cream 1/3 cup Water 2 teaspoons Orange Zest

If you're out of nut milk, you can blend matcha with 1 tablespoon nut butter (like almond or cashew) and 1.5 cups water.

For the mashed potatoes: 3 medium yukon gold potatoes, and cut into large chunks 2 Tablespoons vegan «butter» (like Earth Balance or what ever brand you prefer) salt and pepper to taste 1/4 cup almond milk, hemp milk or other milk substitute of choice

This no - bake vegan peanut butter cup - inspired recipe has a homemade pumpkin almond butter filling that tastes like caramel.

175g or 1.5 sticks dairy free margarine (or butter) 200g / 1 cup sugar 2 large eggs 450g / 3 & 1/4 cups all purpose gluten free flour blend 1 tsp xanthan gum (omit if included in your flour blend) 1 teaspoon gluten free baking powder 1/2 tsp vanilla extract 1/2 tsp almond extract 1 lb bag of hard clear candies (like Jolly Ranchers)

In the midst of all this fruitful procrastination — and aside from breaking into my emergency supply of Theo dark chocolate almond butter cups in more than one moment of weakness — I've somehow managed to avoid the other stress trap of unhealthy / over eating, partly thanks to quick and easy healthy lunches, like these pita flatbreads.

I like it best with butter, milk and eggs but I have at times substituted: 2 cups almond milk with a tbsp of vinegar for the buttermilk Flax Meal with water for the eggs 1/2 C Coconut Oil + 1/2 C Vegetable Shortening for the butter.

My go - to treat at the moment which feels like dessert to me is 1/2 a banana, topped with almond butter, then 1/2 cup of frozen cherries drizzled with warm coconut cream.

2 large (or 3 small) apples, sliced 2 1/2 tablespoons brown sugar 1 tablespoon dairy free butter (I like Earth Balance), cut into pieces 1 teaspoon cinnamon 2 cups oatmeal (certified gluten - free if you're gluten intolerant) 1 tablespoon vanilla extract 1/4 cup slivered or chopped almonds 2 tablespoons flax seed 2 cups water 2 cups dairy free milk (I've used almond or rice with equal success)

Speaking of Whole Foods, I had a smoothie from Whole Foods (in California) a while back called the Almond Butter Cup Smoothie — or something of the like — and I knew I had to recreate it home.

COOKIES: 1 1/2 cup blanched almond flour 1/2 cup coconut flour 1 tsp aluminum free baking powder 1 cup coconut oil or butter 1 cup Just Like Sugar 1/2 cup erythritol (or Swerve) 2 tsp stevia glycerite (omit if using Swerve) 1 egg 1 tsp Celtic sea salt CHOCOLATE DRIZZLE: 2 TBS grass fed butter or coconut oil 1 oz unsweetened baking chocolate 10 TBS unsweetened almond milk OR heavy cream 1/4 cup erythritol (or confectioners Swerve) 1 tsp stevia glycerite (omit if using Swerve)

1/4 cup virgin unrefined coconut oil, melted 1/3 cup raw cacao powder 1 tsp - 1tbsp honey 1 tsp pure vanilla extract (I like this alcohol - free one) pinch cinnamon toppings: goji berries, almonds, cashews, coconut flakes, cacao nibs, hemp seeds, nut butter, etc..

for the filling 3 cups homemade almond milk 1/3 cup maple syrup pinch sea salt 3 tablespoons agar - agar flakes (I like these) 2 1/2 oz raw cocoa butter — shredded zest of 2 blood oranges 1 cup blood orange juice 1/2 tablespoon vanilla extract — optional

2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats into a fine powder.

Its milkshake - like texture comes from a frozen banana, a few tablespoons of almond butter, and a scant cup of almond milk.

lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4 tsp toasted sesame oil 1/2 cup grapeseed oil

Super Smoothie: 1 cup (approximately) almond milk or any milk you like + 1 handful baby spinach or mixed dark leafy greens + 1 scoop of your favorite protein powder (try to avoid protein powders with lots of additives and sugar - link to my top 5 favorites) + 1 Tablespoon peanut butter or almond butter + 1/2 cup berries (frozen or fresh) + 1/2 cup sprouted grain cereal (link so you know what to look for)

Ingredients: 1 scoops of organic vegan chocolate protein powder (I like this one) 1/2 cup cacao nibs and or cacao powder 1 cup of Nuttzo or Almond butter 1/2 cup flaked coconut Instructions: Mix protein powder and nut butter together until the consistency is evened out without any lumps.

1 1/2 cups unsweetened almond milk 1 scoop SFH Vanilla Protein Powder (tastes like cake batter — it's grass fed whey, the only whey protein I've found I can assimilate — any vanilla flavored protein powder would be fine though) 1 - 2 handfuls mixed baby greens 1 Tablespoon peanut butter (or other nut butter of your choice) 1/2 cup fresh blackberries 1 tsp Seed and Sprout Mix (or seeds you have on hand like chia, hemp, flax — no need to be super specific, this is just what I used)

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)

I like rice cakes with peanut butter, perhaps topped with a few banana slices and some sliced almonds, or rice crackers with cheddar cheese chunks, or lactose free yogurt with a sprinkle of chia seeds and 1/2 cup blueberries on top (Green Valley lactose free plain or vanilla should be okay).

For example, a 2 pound bag of raw almonds only costs like 15 bucks if memory serves, and that is enough to make close to 10 liters of almond milk, or 4 cups of almond butter!

Ingredients: 1 scoops of organic vegan chocolate protein powder (I like this one) 1/2 cup cacao nibs and or cacao powder 1 cup of Nuttzo or Almond butter 1/2...

Once I've made these two things, I then take out a big pot and put into it about 2 - 3 cups of tea, 1 - 2 cups of this cream and a litre or so of half - almond milk, half coconut milk, along with some sugar - free chocolate, cocoa (or cocoa and cacao butter), sweetener, spices (like chai spice), flavorings like vanilla or caramel, salt (I always add a little salt to most sweets, it balances the flavor)... basically anything you think will be good in a [quote] mocha [/ quote] type drink (I even put small amounts of maca and other medicinal mushroom powders to up the nutritional value - but just a little, to avoid bitterness).

Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1/2 cup butter 4 ounces unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tbsp butter

Made it this morning, ran out of almond butter s I used peanut and it tasted like a Reese's peanut butter cup!!!

They look like peanut butter cups, taste like dark chocolate Almond Joys, and are amazing little pick - me - ups!

c almond meal, 1 cup pecan pieces, 1/2 cup butter, plus 1 t stevia — pulsed in food processor) This is a delicious recipe — turned out looking exactly like the picture.

1/2 teaspoon cream of tartar 1 teaspoon baking powder 1/2 cup coconut oil or vegan butter substitute 2 cups flour 3/4 cup sugar 1 pinch of salt 1 teaspoon vanilla extract 1/4 cup soy or almond milk 1/4 cup cinnamon sugar (I like a blend of 1 tablespoon of cinnamon for a 1/4 cup sugar, but you can blend according to your taste)