Not exact matches
This Pinterest - worthy breakfast can often cost
more than your average
cup of yogurt, but it's simple to prepare on your own.
I made it
more vegetarian - friendy by substituting a
cup of non-fat Greek
yogurt for the eggs.
Enjoy some
of these bites with a
cup of Greek
yogurt for an even
more satisfying and quick breakfast on the go.
A breakfast
of one
of these homemade muffins, a
cup of low - fat Greek
yogurt, and a piece
of fruit has fewer calories and
more protein than one commercial gluten - free muffin.
3
cups strained (or Greek - style) organic whole milk
yogurt, preferably from grass - fed cows 1/4
cup organic lime juice (about 2 limes) 1/3
cup honey or other natural sweetener (adjust as necessary — I prefer it
more tart) zest
of 1 organic lime
Avocado Cilantro
Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more to
Yogurt - 1 ripe avocado - 5.3 oz (150g) container
of plain greek
yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more to
yogurt -1 / 4
cup coconut milk - juice
of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon
of salt -
more to taste
It was very useful.Some people add milk to make it
more soft and sweet.Some people use
Yogurt too.When keeping the dough to rest for 1/2 hour my mom use to cover the vessel with a damp (not very wet) cloth.I think it will prevent moisture from escaping.Applying a small amount
of ghee at the end (after removing from stove) will make it taste better.In my home town old generation do a trick to make the puffed.They take a
cup of very clean sand put that in a piece
of cloth (at the center).
Sweet Potato & Cauliflower Mash Recipe 2 pounds sweet potatoes 1 pound cauliflower florets 3 tablespoons milk
of choice 1/4
cup plain Greek
yogurt 1/2 teaspoon garlic powder Salt and... Read
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1
cup 2 % Greek
yogurt, plain 1/2
cup cane sugar 1/2
cup fresh squeezed blood orange juice (I was a little short so I added
more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly if you use
more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1
cup whole wheat pastry flour 2/3
cup whole wheat white flour 1/3
cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
* 1/2
cup plain
yogurt (I used Cabot Greek - style plain
yogurt) * 1 - 2 teaspoons (or
more to taste) honey rosewater «syrup» (instructions above in the headnote), or use plain honey or maple syrup instead * ripe black raspberries, rinsed, dried and «picked over» - as many as you want * handful or
more of chopped walnuts
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
Yogurt Sauce (1 1/2
cups low - fat
yogurt, crushed garlic, 1 tsp crushed dried
yogurt, crushed garlic, 1 tsp crushed dried mint)
For gluten - free or a
more cohesive stack, use egg replacer, such as Ener - G, flax eggs, or sub in up to 1/4
cup of dairy - free
yogurt or banana for each egg in the box recipe.
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
2 pounds red potatoes, scrubbed and diced 1/4
cup + 1 tablespoon cider vinegar, divided 1/3
cup nonfat Greek
yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2
cup finely chopped sweet (Vidalia) onion 1/2
cup diced celery 3 - 4 tablespoons chopped spicy or sweet pickles 2 teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or
more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty
of freshly ground black pepper
Ingredients: 1/2
cup uncooked short grain brown rice 1 1/2
cups water, divided 2 apples, peel left intact, cored, and diced 1
cups plain unsweetened almond milk or milk
of choice 1/4 tsp sea salt 1/3
cup plain Greek
yogurt or plain non-dairy
yogurt, plus
more to garnish 2 tbsp pure maple syrup 1/2 tsp ground cinnamon, plus
more to garnish 2 tbsp chopped roasted almonds or walnuts, to garnish (optional)
1) 2
cups of almond meal 2) 1/3
cup + 1 tablespoon
of ground flaxseeds 3) 1 teaspoon
of whole flaxseeds +
more for garnish 4) 1/2 teaspoon
of salt 5) 2 teaspoons
of baking powder 6) 1/2
cup of tapioca flour (or arrowroot powder) 7) 6 tablespoons
of butter (or coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon
of apple cider vinegar 10) 1/2
cup of unsweetened plain Greek
yogurt (or coconut cream)
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
1
cup Unsweetened almond milk (or low fat milk
of choice) 1/2
cup Vanilla low fat Greek
yogurt (or mashed banana, or pumpkin) 2 tbs Unsweetened cocoa powder (or
more, to taste) 1/8 tsp Salt 2 tbs Baking stevia 1
cup Old fashioned oats 1/4
cup Carrington Farms Coconut Protein powder
The lemon curd recipe makes 3 - 4
cups of curd (I only got 3
cups... I'm pretty sure there would have been
more if so much hadn't ended up in my mouth while I was making it); the frozen
yogurt recipe makes about 4 1/2
cup servings
But I would add a 1/2
cup of yogurt or another egg as almond flour usually needs
more of a binding agent
ingredients FOR THE CAKE: 1 and 3/4
cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3
cup vegetable oil (plus
more for greasing) 3/4
cup granulated sugar 1
cup coconut milk (plus 2 tablespoons) 2 lemons (finely grated zest, plus 3 tablespoons
of juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1
cup blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1
cup plain coconut - milk
yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» sugar
/ 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 bu
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 bu
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
Ideally, your meals and snacks will contain
more protein so I recommend adding some
of your favorite nut butter, greek - style
yogurt (plant - based or regular), or eating with a
cup coffee or tea with added collagen peptides.
Instant Cashew
Yogurt: in a high speed blender, combine 1
cup of cashews that have been soaked overnight and drained with 1 - 2 teaspoons maple syrup, 1 tablespoon fresh lemon juice, and 1/4
cup plain plant milk (or
more to thin).
Especially for breakfast... I often go with my standard
cup of coffee and
yogurt, when I know I should switch up my routine
more.
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)
chili powder (
more if desired) 3
cups water 4 tbsp cheddar cheese Dollop
of plain greek
yogurt Salt / pepper to taste
I made your summer porridge today with homemade
yogurt and, while it was different and not as sweet as store bought
yogurt I am trying to get my kids off
of, my kids admitted (after I made them eat about 1/3
cup) that it was good and the
more they ate it, the
more they liked it!
As your child begins to drink milk rather than formula or breastmilk at age 12 through 24 months, 1/2
cup of yogurt can comprise one or
more of the six servings
of milk she will need per day.
Or if you're
more of a grazer, it's a-okay to start your day with just a
cup of coffee and nibble on snacks (like a handful
of almonds, Greek
yogurt, and fresh fruit) throughout the morning.
I've gotten a bit addicted to skinny lattes, but I've decided that the extra 100 calories or so that I'm getting every day could be better spent on a
cup of yogurt that has
more protein and is
more physiologically (not psychologically) satisfying than the latte.
Studies have shown that people who suffer from autoimmune diseases run the risk
of aggravating the symptoms
of their disease if they consume
more than two
cups of yogurt that contains Streptococcus thermophilus.
1/2
cup full fat organic
yogurt (my fave is Strauss creamery) + 1 - 2 teaspoons
of cinnamon or
more + a shake or two
of sea salt.
1/2
cup Greek
Yogurt 1/2
cup Trader Joe's Pub Cheese 3 slices
of bacon 2 - 4 tbsp salsa (I used Double Roasted Salsa TJ's) 1/4 tsp cumin 1/4 tsp garlic powder fresh cilantro or chives about 1 tbsp chopped or
more.
This is
more than the daily limit for men and women in just a single
cup of so - called «healthy»
yogurt (8).
Milk products Portion size: 1
cup, or about the size
of a baseball When it comes to milk and
yogurt, Slayton's advice is to «skip the skim,» as there is generally
more net sugar in fat - free options.
I put a few smoothie cubes with a few
more generous scoops
of raw
yogurt in a
cup, and then hit my commute.
For example, although the calcium content
of spinach is 115 mg per half
cup cooked, because
of the interference
of oxalic acid, you would have to eat
more than 16
cups of raw or
more than eight
cups of cooked spinach to get the amount
of calcium available in one
cup of yogurt.»
Aside from containing far
more bacteria and yeast than
yogurt — one
cup of kefir has about two or three times the amount
of probiotic cultures as
yogurt and up to 40 times the number
of probiotic organisms (brand dependent)-- kefir also reacts with your body in a different way.
Jordin Rubin, author
of Restoring Your Digestive Health warns about this particular probiotic strain as studies have shown that people who suffer from autoimmune diseases run the risk
of aggravating the symptoms
of their disease if they consume
more than two
cups of yogurt or kefir per day that contains Streptococcus thermophilus.
You also get 15 grams
of carbs from a one - third
cup of fat - free frozen
yogurt, which makes up
more than 80 percent
of the calories in the food.
DRESSING 1/4
cup / 60 ml full - fat plain
yogurt Juice
of 1/2 lime, plus
more as needed 2 tbsp finely chopped assorted fresh herbs 1 tbsp hazelnut oil 1 tbsp extra-virgin olive oil Fine sea salt and freshly ground pepper