Sentences with phrase «little less bread»

If you are thinking about that bathing suit you need to fit into and want a little less bread, try a BLT salad.

Not exact matches

Last year I put this zucchini bread recipe on the blog but wanted something a little less chocolate but definitely not lose it all together.

This bread is a little on the less sweet side.

I used a little less bourbon and one banana that wasn't truly ripe enough to be used for bread, and it was still awesome.

There are all sorts of flavorings and vegetables you can use to change them up and there's nothing like a little dinner bread which you can make in the time it takes to cook dinner (or less!).

Ingredients 1 tablespoon butter (or olive oil if you prefer) 1/2 to 1 cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4 cup (or a little less) jarred salsa (your favorite) or other condiment of your choice) 1/4 cup grated (or shredded) cheddar cheese (or other cheese of your choice)

eat more salads less meat, no beef try to stay on like fish baked not fried stay away from fast foods, make soup with salads add little baked chicken if you want but try to stay away from beef, eat beans, thats fiber make homemade soup and can it, do some yoga, that helps theres u-tubes for yoga, but stay away from fried foods it really will help alot and stay way from bread that is so weight gaining bread

I like this anadama bread a little less than the other anadama recipe (Eleanor Johnson's, which I make without the blueberries), but that's probably just personal preference.

Banana bread is fine if there's a little more or less but cookies tend to be less forgiving.

You could also try letting the bread rise a little less as too high of a rise can lead to a deflated loaf.

When shaping the dough, GF dough is much less elastic than reg bread dough, so I shaped it a little more flat than round.

This little helper can produce a scrumptious loaf of soft, fresh bread in less time than you may expect.

The amount of oil in this recipe is on par with other banana bread recipes like this one which is my golden standard (but is chemically leavened): http://www.veganbaking.net/vegan-recipes/breads-and-muffins/banana-walnut-muffins-or-bread.html If you're interested in a little less oil then you would probably be fine with 6 Tablespoons oil and an additional 2 Tablespoons of non-dairy milk to compensate.

Croutons: 1/4 cup olive oil 4 cloves roasted garlic 1 tablespoon fresh lemon juice 1 medium size loaf French or Italian bread (little less than 1 pound), stale and torn or sliced into bite - sized pieces 1/4 teaspoon salt

This bread will be a little more tough than when you make it with all - purpose or bread flour and it will not be as fluffy and have less air pockets

croutons 5 - 6 ounce chunk of artisan whole wheat bread, torn into little pieces (less than 1 - inch), roughly 3 cups total

This cake is a bit less traditional than some of my other mini cakes (and big cakes, too) because it tastes a little bit like banana bread would taste like if it had a lot more banana flavour in it.

We did use milk instead of cream in the recipe and a little less sugar, but we liked the structure and taste of the bread very much.

Go for one of these bread or muffin recipes when you're craving something sweet but want to pretend like you're eating something a little less sinful.

If you believe in eating less complex grains, einkorn, barley, and rye are diploid, with two sets of chromosomes; emmer and durum including kamut are a little more complex; they're tetraploids with four sets of chromosomes; spelt and bread wheat varieties are hexaploid with six sets of chromosomes.

You are sooo right about this it seems little known and a huge problem for Keto baking when your bread comes out green or smelling like ammonia it's because the baking soda and to a lesser extent the baking powder is super alkaline and normal baking ingredients are more acidic by nature and thus levels things out.

This means less processed foods with little nutrition — bread, pasta, cereal, crackers, cookies, cakes, etc..

In Europe most flour is naturally lower in gluten (about 8 %) than in North America (Canadian is about 13 % and American a little less) so I treat regular whole wheat flour like whole wheat pastry flour, and if I'm making bread or something that benefits from higher gluten content I look for «special» whole wheat flour, which is higher in gluten, or I add a bit of vital wheat gluten.

Next will you invent an AIP muffin / bread / bar recipe that takes a little less prep time.

I've also been experimenting with yeast bread using cassava flour, but up here at 6,000 ft elevation, the yeast bread trials have been a little less successful.

PUMPKIN BREAD * Major Leonard Keep * 4 eggs 3 cups sugar 1 cup oil 2 cups pumpkin (we use 1 15oz can although it's a little less than 2 cups) 3 +1 / 3 cups flour 2 tsp.

With lower income tax, and no savings our current living expenses would only be around $ 35,000 / year, not to mention with one of us dead we could probably buy a little less milk & bread