For drinks 90 or
more oz of water a day and unsweetened tea with stevia once a day if that.
Not exact matches
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add
more to taste if needed) 1 tablespoon
water salt, to taste 1 15 -
oz can chickpeas, rinsed and drained 5
oz package
of mixed greens (note: I also had about 2 cups
of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or
more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12
oz packages from Trader Joes) 1/4 cup
water Croutons or parmesan cheese for serving
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5
oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add
more if you like a sweeter oatmeal) 3 1/2 cups
water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few
more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering
water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6
oz.
4 cloves
of garlic, peeled 4 small shallots, peeled 1 small bunch
of kale - 1/2 lb / 8
oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2
oz goat cheese, plus
more for topping 2 tablespoons + hot pasta
water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12
oz / 340 g dried penne pasta fresh thyme - and thyme flowers
2 cups fresh squeezed tangerine juice 1 1/4 cups sugar (plus 1/4 cup
more if needed, adjust to your taste
of sweetness) 2 cinnamon sticks, broken in half 2 12
oz bags fresh unsweetened cranberries, rinsed zest from 2 tangerines 2 Jonagold or Gala apples, peeled and diced 2 tablespoons
water 2 teaspoons corn starch
1 1/2 cups all - purpose unbleached flour 1/2 teaspoon salt 4
oz (1 stick) unsalted butter, cubed and chilled (or popped in freezer for 15 minutes after cut into cubes) 1/4 cup
water, ice cold, or
more if necessary OR 1 large egg with 2 teaspoons
of water, or
more if necessary Egg Wash 1 egg mixed with 1 tablespoon
of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.
1 tablespoon coconut oil 1 yellow onion 3 carrots 3 celery stalks 4 cloves garlic 1 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 2 teaspoon salt, plus
more to taste 1 cup red lentils 1/2 cup dry quinoa 5 cups
water 26.5
oz box
of chopped tomatoes 2 cups chopped kale, tough stems removed
I did a second batch but added the tofu (about 2
oz), then made some «thick
water» with
more corn starch, fennel and sage and a little syrup... as I was making the patties, I did 1/4 ″ patties, spooned some
of the thick
water on one, then put one on top, then wrapped in parchment and steamed them for about 25 minutes... this gave a satisfying squirt
of «greasy» flavor in every bite and they stayed moist even after sitting for a while.
pinch saffron threads 1 cup freshly boiled
water 4 teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove
of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon dried tarragon (or dill or dried basil) 1/2 cup vermouth or dry white wine 14 - ounce diced tomatoes (fire - roasted adds
more depth
of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I used 5 - 6
oz.
6 - 7 cups vegetable stock,
water, or combination
of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or
more to taste grated zest
of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice
of 1 lime chopped fresh cilantro leave for garnish 12
oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8
oz rice noodles (we used Erawan Brand medium size oriental style noodles)
1.8 lbs (800 g)
of duck magret (2 big duck breasts) 1.4
oz (40g)
of red curry paste 1.4
oz (40g)
of galangal 1
oz (30g)
of sugar (I used coconut sugar for
more flavor) 2 cups (50 cl)
of water 1.7 cups (40 cl)
of coconut milk 18 sweet basil leaves 12 cherry tomatoes 10 lime kaffir leaves 1 small pineapple (Victoria type) 4 tablespoons
of olive oil 3 tablespoons
of fish sauce (or nuoc - mâm) 1 teaspoon
of salt
Cappuccino Cheesecake Recipe 1 1/2 c Finely Chopped Nuts 2 tb Sugar 3 tb Margarine, Melted 32
oz Cream Cheese, Softened 1 c Sugar 3 tb Unbleached All - purpose Flour 4 ea Large Eggs 1 c Sour Cream 1 tb Instant Coffee Granules 1/4 ts Cinnamon 1/4 c Boiling
water Combine nuts, sugar, and margarine; press onto bottom
of 9 - inch spring -... Read
more»
For a bolder flavor with slightly
more body and sweetness, mix each scoop with 4 - 6
oz of water, milk, or your favorite beverage.
1 cup
of cracked wheat (soak in
water about 30 mins) 1 potato 2 to 3 big pieces
of boneless chicken 1 clove
of garlic, chopped 1/2 teaspoon
of black pepper (optional) pinch
of salt (unsuitable for younger babies — read
more here) 2 cups (16 fl
oz)
of milk 1 cup (8 fl
oz)
of water 1 tablespoon
of butter
One study has shown that drinking 18
oz of water increased the metabolic rate by approximately 30 % for
more than an hour.
In one 12 - week weight loss study, people who drank half a liter (17
oz)
of water 30 minutes before meals lost 44 %
more weight (32).
Over time you will have a natural craving for
more water in the mornings and will easily drink 32 - 48
oz (at a minimum)
of water in the first few hours
of waking.
I have been drinking about 16
oz of milk kefir every day for about 2 months now... it has gotten me regular but I am concerned about the large amount
of turds... the pile is way
more food than I eat in a day with some going from the bottom
of the drain hole to about 2 inches out
of the
water laid up on the side.
When I make my morning smoothie it includes 3
oz of spinach, 3
oz of assorted kale (seasonally available here in Georgia and a cup
of mixed frozen berries blended with some soy milk (deliberately not in a vitamix to retain
more fiber) then I mix in 2 tbsp
of chia, which absorbs up to 30x it's weight in
water and gives you a major load
of fiber.
Natural Calm Magnesium Citrate can be taken hot or cold but needs at least 1
oz (30 ml)
of hot
water to dissolve, then you can add
more hot or cold
water and enjoy.
We ingest 1 tbsp
of ACV first thing in the a.m., with honey (2 tsp) from our area and about 8
oz of water (
more if you like).
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5
oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add
more if you like a sweeter oatmeal) 3 1/2 cups
water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).