Sentences with phrase «more use of fat»

Not exact matches

Intermittent fasting helps put your body into and maintain a state of ketosis, in which you start converting fat into ketones used for powering your body more efficiently than carbs.

Currently the FDA claims that the term healthy may be used only for products with 1 gram or less of saturated fat per 40 grams, and no more than 15 percent of calories from saturated fat.

Plus, if you work out in the morning before you eat, you get to double - dip on fat burning, since your body will use even more of your stored fat for energy.

This razor uses a more old school design with a fatter head that cuts down on the steepness of the blade angle, which makes it incredibly mild and perfect for those with sensitive skin.

For the «crumble» I used a tasty combination of oats, dates, pecans, almond butter, honey, cinnamon, and salt, bringing in some healthy fats and more natural sweetness.

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

Have been using this recipe for years makes a great Angel food cake more moist then standard Angel food cake and still not very fatting for those of tiring to loss a few pounds.

It's fabulous to bake with because the healthy fats create a more moist end product without having to use a bunch of oil.

I did not have horseradish dijon mustard on hand so I used dijon, low - fat mayo, with 1 teaspoon of wasabi powder (could have stood to use more).

* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste

And if you really want to get right down to it, using less oil of all types and more fat - rich whole foods (like nuts, seeds, olives, and avocados) can never be a bad way to go.

She's also using pumpkin seeds, which offer a good portion of healthy fats, and have been making health news more and more for their many benefits.

Tahini is used in place of oil for a more wholesome source of fat while almond flour helps give it a more traditional texture.

Use grass - fed beef and you'll be getting more CLA (conjugated linoleic acid) which helps you burn fat instead of store it.

Of course, if you prefer a ground beef with a higher fat content, by all means, use that here, or use a mix of chuck and sirloin — which is a great way to get some more fat and juiciness from the chuck, and flavor from the sirloiOf course, if you prefer a ground beef with a higher fat content, by all means, use that here, or use a mix of chuck and sirloin — which is a great way to get some more fat and juiciness from the chuck, and flavor from the sirloiof chuck and sirloin — which is a great way to get some more fat and juiciness from the chuck, and flavor from the sirloin.

I treated it like a dip for the carrots, and since I still have half of the container left I'm thinking I'll use it in a GF pasta dish and add more fat to it.

If you're gonna make a «nicecream» or a smoothie bowl then always make sure you use the less sugary fruit, and always ALWAYS add in a decent fat and protein source for a more complete bowl of nutrition.

Using a paring knife, score the fatty side of the duck breasts by making shallow cuts in a diamond pattern; this allows the fat to render more easily.

I used macadamia nuts to gives a more tropical feel, not to mention it has the highest omega 3 and lowest omega 6 ratio of fats out of all the nuts... meaning they have more of the healthy fats we need, and less of the ones we already get too much of.

Challah, or egg bread, is a lot like brioche in that it is a slightly sweet bread enriched with both eggs and fat, except challah uses oil instead of butter, and less of it, while using more eggs.

To cut some of the fat and save a little prep time, we opt to oven - roast our eggplant instead of using the more traditional method of pan frying.

* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in heaping tablespoons of chocolate cocoa powder to taste and sugar if using unsweetened chocolate — use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.

Instead of water, I used full fat coconut milk which made it even more sticky (but not mushy) and easily moldable.

I also use a bit more of the drippings to saute the vegetables (OK, it's fat).

«This growth,» said an article titled 1999 Restaurant Industry Forecast: Food Trends, «reflects a trend toward the use of spices in Asian (lemongrass is particularly big), Mexican, South American and Mediterranean cooking as well as the use of more and different flavors to compensate for less salt and fat in foods.»

Two recipes come to mind as those that shock home cooks the first time they make them: mashed potatoes, for how much cream and butter is used, and granola, which also has a surprising amount of fat and much more sugar than expected in a healthful snack or breakfast.

Of course you can make this much more decadent by using full fat cream or milk, adding all the yummy cheeses you want etc..

I used the sweetened cream, the liquid I had previously drained, and a small amount of almond milk, (let's be honest, there was more than enough fat happening already), to make it to 4 cups of milk.

2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)

I also think the three cheese blend was another problem — since there are only 5 ounces of cheese in the whole recipe, I think if I had used 75 % reduced fat Cabot sharp cheddar the cheezy flavor would have been more pronounced.

See if you have more luck if you use only half whole - wheat flour first, and if that doesn't work, try a fuller fat milk, and then a higher proportion of white flour.

Often referred to as Crab Rangoons, traditional cream cheese and crab wonton recipes involve frying the wonton and using more cream cheese than crab — thus leading to a ton of extra fat and calories.

I haven't made popovers for so long... You've inspired me to dig up my pan and make a batch very soon... And I couldn't agree with you more about the use of fat!

The avocado adds alot more of the «good fats» and then I didn't have to use any of the fake sweetners.

Clean Eating Green Smoothie Credit @dashingdish (check out her blog) 2 cups Fresh spinach 1/4 medium Banana 1/4 cup Strawberries, diced (about 3 - 4 berries) 1/2 cup Low fat cottage cheese 1 1/4 cup Vanilla or plain protein powder (I use Designer Whey, which is 100 calories per scoop) 1 - 3 pkts Packets of stevia or sweetener of choice (or to taste) 5 - 10 Ice cubes (more or less depending on how thick you like it) 1/2 -1 cup Water (again, alter according to desired thickness of shake) 1 You can not taste the cottage cheese at all, it makes for a creamy protein packed shake!

I bought ready - made flaky dough and I'm really happy with how the pasties turned out, without having to add cream, more eggs (apart from the one used for eggwash), adding a lot of extra baking time and unhealthy fat (like other recipes suggest).

Pin It Ingredients: 3 stalks of medium to large rhubarb stalks (roughly chopped) 1/2 cup of fresh raspberry / strawberry (I used raspberry) 1/2 cup unsweetened original coconut milk (not low fat version) 3/4 cup of confectioner's sugar Read more at whattocooktoday.com... Continue Reading →

If you have concerns about fat, recognize that the traditional recipe, using dairy cream, would present significantly more fat as well as cholesterol, of which this recipe has zero.»

Food and beverage companies have already voluntarily lowered the amount of trans fat added to food products by more than 86 percent and will continue lowering PHO use in foods.»

Mimi's seasoning was never more than just salt and pepper and she used a lot of vegetable shortening, until the chicken was half covered with fat.

I sifted the dry ingredients because I only had a 9 × 9 pan and so wanted to create volume LOL; 2) no soy milk — > used 1/2 full - fat coconut milk (canned) and 1/2 water; 3) no maple syrup — > mixed brown sugar and water together until they made a similar consistency; 4) used xylitol instead of coconut sugar; 5) used 100 % cacao unsweetened chips.; 6) added 1/2 cu or so of chopped walnuts, again, to create more volume since I had the wrong - sized pan.

And the use of coconut adds an incredibly decadent flavor and a richer mouthfeel plus more fiber, protein, and healthy fats!

You can use varying amounts of grass - fed butter, ghee or coconut oil to add more healthy fats to this recipe.

If you use organic sunflower butter in your baking, you will benefit from significantly more zinc, iron, vitamin E, magnesium, and unsaturated fats than you would gain from the same serving of peanut butter.

Also, if using coconut milk for this pumpkin spice latte recipe, you will receive almost 8 grams of lauric acid (see the fat box, click «See More» and find the fatty acid labelled 12:00).

The full fat provided the bagels with a little more air to them so if you don't mind the extra fat (all good of course) then go ahead and use that.

/ 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 bumore 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 buMore 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

Since it uses nonfat Greek yogurt instead of sour cream, it has more protein, less fat, and fewer calories that a traditional, French Onion Dip.

However, using high - quality sources of plant - based protein that are low in saturated fat can help you reach your weight loss goals more easily when you also consume enough fiber, healthy carbs, and nutrient - dense fruits and veggies.

• A meaty, juicy beef flavor that evokes filet mignon • More of an enhancement product than # 0440 (Beef Flavor Base) • Uses fewer ingredients than # 0440 — including beef extract and beef fat