Sentences with phrase «nut recipes around»

We usually see a flood of maple spiced nut recipes around Christmas, but my husband and I like these all year round.

Not exact matches

Hummus and avocado toast can be so great but they're not very portable so I'm really excited by this new nut recipe, as I can just put a little pot of them in my bag and munch on them as I run around throughout the day.

Apple Bacon Turkey Burgers from Jonesin» for Taste Apple Brickle Mini Tarts with Oatmeal Crust from The Freshman Cook Apple - Cinnamon Baked Oatmeal from Amy's Cooking Adventures Apple Cobbler French Toast Casserole from Tip Garden Apple Fritter Yeast Bread from House of Nash Eats Apple Oatmeal Coffee Mug Cake from Corn, Beans, Pigs and Kids Apple Oatmeal Muffins from A Day in the Life on the Farm Apple Pie Steel Cut Oatmeal from Cooking With Carlee Caramel Apple Nut Bars from Family Around the Table Cinnamon Apple Cider Sangria from The Redhead Baker Creamy Maple Gouda Apple Soup with Pecan - Oat Granola from Culinary Adventures with Camilla Healthy Apple Muffins from Caroline's Cooking Mulled Apple Cider from Books n» Cooks Oatmeal Crusted Apple Stuffed French Toast from Jolene's Recipe Journal Salted Caramel Apple Cake from Grumpy's Honeybunch Savory Apple Sausage Tart from The Crumby Kitchen Vanilla Brined Pork Chops with Applesauce from Bear & Bug Eats Swedish Apple Oatmeal Pie with Vanilla Sauce from All That's Jas Torta di Mele Sicilian Apple Cake from Girl Abroad

By ingredients, this recipe for cream of celery root soup is dairy - free / non-dairy, egg - free, gluten - free, nut - free, peanut - free, soy - free, vegan, vegetarian, and all around allergy - friendly.

I've handpicked these from around the «net and made sure to include simple recipes along with some really interesting ingredient combinations (lime & macadamia nuts anyone?).

The combination of flavors and ingredients is endless so by no means do you have to follow this dried fruit and nut bars recipe, just play around with the raw fruit and nut bar flavors.

Though there's no way around the expense of good raw nuts and tahini, I adapted this recipe from Matthew Kenney's book Everyday Raw to be a smidge less pricey to make.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

I'm playing around with soaking all nuts / grains / seeds before eating them to release more of their nutrition, but I don't want to ruin this lovely looking recipe!

I love breakfast around here, so try some of my other breakfast recipes, like my baked French toast oatmeal, banana nut muffins, customizable breakfast cookies, and fudgy brownie oat cookies (they're breakfast, I promise!).

I also love that they use coconut flour which is way cheaper than the almond flour that a lot of grain free / paleo recipes use and coconut flour is also safe to send to school in my area (most schools are nut free around here.)

Filed Under: Around the World in 12 Plates, Other Baked Goods & Sweets, Recipes Tagged With: Around the World in 12 Plates, ATW12P, baking, baklava, dessert, Greece, Greek cuisine, honey, kataifi, nuts, phyllo, pistachios, recipe

The recipe works great, and it will be safe to eat around kids with nut allergies as well.

I wish I could have nuts around my house because I would love to try many more of her recipes.

Usually my «meatloaf» recipes involve nuts because I think they add a heartiness to the dish but since I do try to create recipes for people with various food allergies, I nixed the nuts this time around.

For this reason many of my recipes revolve around pulses, nuts and legumes, which I find delicious in their own right and aren't pretending to be anything they're not!

I'll stick to different kinds of nut butter from now on, but will definitely be keeping this recipe around for years to come!

I think this recipe of mine would be very close if around 1/2 cup chopped nuts was added:

Here's a basic recipe for my oats and honey granola: https://healthynibblesandbits.com/oats-and-honey-granola/ You can easily adapt it with whatever nuts and spices you have around the house.

Yogurt, fruit and nuts are such a natural combination that it seemed redundant to create a recipe around these ingredients.

It is the only chocolate cake recipe that I use, as it accommodates my mothers nut, dairy and soy allergies, as well as my father in laws heart health (and people are always pleasantly surprised when I tell them its vegan) While I do like to add and exchange things to the cake so it alters the flavour I have never played around with the ganache (typically I make cupcakes and have only made the ganache twice).

I've been playing around with granola bar recipes that use agave nectar, nuts, seeds and either almond meal or almond flour.

Dreena's recipes contain no processed vegan «meats,» cheeses, sour creams, and the like and use no white flour; the recipes, even the desserts, are built around whole grains, beans, nuts, and seeds.

So for the ease of this recipe (and because no one wants to stand around the kitchen soaking nuts and seeds all day) I suggest you simply soak them all overnight.

And the thing that makes a good recipe for me, is that you can play around with whatever ingredients you want to add in there, Nuts?

This recipe is pretty customizable so feel free to play around with a different combo of nuts, seeds and dried fruit.

I've given up nut butter for Lent but as soon as Easter rolls around I will trying out this recipe.

The recipes are built around produce, good fats, and alternative protein sources (whole grains, beans, soy, and nuts).

I've turned my health and fitness around from being a clueless foodie to a self confessed health nut who loves nothing more than lifting weights and whipping up clean, delicious recipes.

I've been playing around with granola bar recipes that use agave nectar, nuts, seeds and either almond meal or almond flour.

Hi I've I've just been introduced to superfood powders is it ok to combine them all currently I have 50 % leafy greens around 2 cups of fruit, 1 type of nut, then I use a teaspoon of Maca, cacao, acai, spirulina, and wheat grass then finally top of with water does this recipe sound ok I sometimes worry that to many powders might be bad for me, just wanted some advice to see if this is ok thanks rob

I'll stick to different kinds of nut butter from now on, but will definitely be keeping this recipe around for years to come!

Our other usual go - to protein bar recipes that we carry around are the Nut & Seed Bars, Loaded Chocolate Protein Bars, Cocoa - Nut Bites, and Homemade Bumble Bars.

Instead of using cranberries I used chopped dried apricot (I love cranberries, but I didn't have them at the moment), also next time instead of using shaved (sliced) almond I will use coconut shaves (I love coconut), for sure I will play around a bit with this recipe, using some cashews, pecans, brazil nuts, hazelnuts, pistachios etc... Every week a diferent granola?

I've been making this super easy, super tasty, nut roast for years now and always get asked for the recipe around Christmas time.

I've given up nut butter for Lent but as soon as Easter rolls around I will trying out this recipe.