Sentences with phrase «of ounces of almond»

We have chocolate almond milk in our house now and it goes great in that and I just need a couple of ounces of the almond milk.

of honey and a couple of drops of peppermint oil to ward off colds, then add another couple of ounces of almond milk (cold).

Not exact matches

To avoid overeating, snack on a cup of baby carrots or an ounce of almonds before you leave to meet your friends.

1 cup all - purpose flour 1 cup old fashioned oats 3/4 cup brown sugar 1/2 cup (1 stick) butter, softened 1 14 - ounce can sweetened condensed milk 1 cup semi-sweet chocolate chips 1/2 cup sliced almonds (or other nut of choice)

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese — softened 3 — 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry.

«An ounce of cheese is six grams, a tablespoon of almond butter has four to five grams and an egg has seven.

To make the almond flour, ground 6 ounces of almonds in a food processor until it's all been ground into a thin flour.

When I went into my kitchen to investigate, I found a 1/2 jar of almond butter leftover from a cookie order, 1/4 of a Trader Joe's Pound Plus dark chocolate bar, about 10 half - bags of nuts, and 24 ounces -LRB-!)

Almonds are one of the most nutritionally - dense nuts, as they offer the most overall nutrients per ounce.

An ounce of raw almonds are loaded with protein, fiber and fat (good).

1 can (14.5 ounce) coconut milk plus enough almond milk to make a total of 2 cups (coconut milk and almond milk combined)

Ingredients: 1/2 cup butter 2 Tbsp corn syrup 9 ounces of dark chocolate 1 box of Kinnikinnick gluten free graham crackers 2 cups mini marshmallows 1/2 cup sliced almonds 1/4 cup coconut

2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove, sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh parsley 2 tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks of celery, cut into thirds

- about 2 - 3 cups mixed salad greens -1 small tomato (these are not on the original salad — I added them)- about 1/4 cup cucumber slices - roasted spiced almonds (I picked up the rosemary Marcona almonds from Trader Joe's, which are amazeballs)-1 / 4 of an avocado - about an ounce of Parmesan cheese, freshly grated - amazing red wine vinaigrette, which I came pretty close to replicating, see below

Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces vanilla greek yogurt 1 tablespoon honey or agave nectar 1 cup unsweetened almond milk 1 vanilla bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all of the ingredients in a blender and blend on high until combined.

Eating an ounce of almond butter gives you a lot of what your body needs and wants to stay healthy.

Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste Cheese sauce 1 cup of water 1/4 cup roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste

2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes of fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped fresh basil, plus extra for garnish 1/2 pound penne pasta

butter for greasing pan (s) 14 ounces / 1 1/2 cups / 2 tubes of almond paste 5 large eggs, whisked 1 3/4 ounces / 45 g / scant 1/4 cup organic cornstarch scant 1/2 teaspoon fine grain sea salt 6 tablespoons / 1/3 cup / 80 ml unsalted butter, melted & cooled

I used 12 ounces of unsweetened almond milk, so all together, this was a 24 ounce smoothie — this took me over 30 minutes to drink!

One ounce of almonds provides 75 milligrams of calcium.

2T extra virgin olive oil 2 medium zucchini 1T lemon juice small handful basil, leaves picked and torn small handful flaked almonds, toasted 4 ounces of tin sardines in olive oil, drained

I made David Lebovitz» frangipane tart last night and had a couple ounces of almond paste left over, so I'm using your rice pudding recipes as the framework for mine: in the simmering pot, there's now brown jasmine rice, two bay leaves, a pinch of ground cardamom, tangerine zest, Meyer lemon zest (they're in season now, Deb, in case you might want a reminder), three whole cloves, the almond paste (in place of the sugar and almond extract), some unsweetened, shredded coconut, and a big pinch of salt.

Another great thing — Hint of Honey Vanilla Amondmilk from Almond Breeze is available in a 32 - ounce, shelf - stable version which means that I can keep my pantry stocked for impromptu smoothie making or take along for travel without worry of refridgeration.

1 (15 - ounce) box gluten - free yellow / vanilla cake mix (heaping 2 cups) 5 tablespoons unsalted butter, chilled, or non - hydrogenated vegetable shortening 1 extra-large egg, room temperature 1/3 cup almond milk or milk of choice 1 teaspoon pure vanilla extract 1/2 teaspoon pure lemon flavoring (not lemon juice)

Top each bowl with 1/4 of blueberries, 1/4 of raspberries, a tablespoon of the toasted almonds and 0.75 ounces of the goat cheese crumbles.

Hi, if I'm using an ounce of bitter almonds do I subtract that weight from the almond flour?

For the record, you need to add about one ounce of these ground almonds.

Although I have never tried making these amaretti cookies with bitter almonds, I would eliminate the almond extract altogether and just add that one ounce of bitter almond without reducing the amount of almond flour.

For the Raspberry - Almond Chia Seed Jam: Use 2 1/2 cups (625 mL / 10 ounces / 300 g) frozen or fresh raspberries, 1/4 cup (60 mL) pure maple syrup, 2 tablespoons (30 mL) chia seeds, 1/4 teaspoon (1 mL) pure almond extract, and a pinch of fine seaAlmond Chia Seed Jam: Use 2 1/2 cups (625 mL / 10 ounces / 300 g) frozen or fresh raspberries, 1/4 cup (60 mL) pure maple syrup, 2 tablespoons (30 mL) chia seeds, 1/4 teaspoon (1 mL) pure almond extract, and a pinch of fine seaalmond extract, and a pinch of fine sea salt.

I haven't tried making this crust without the cake meal, but you could try increasing the amount of almond flour to about 3.5 oz and the potato starch to 2 ounces.

But while both nut butters are high in protein (an ounce of nut butter is the protein equivalent to the same amount of meat) and fiber, almond butter is significantly higher than peanut butter in vitamin E, magnesium and iron.

1 cup (90 grams) unsweetened shredded coconut, lightly packed 3 tablespoons coconut oil 2 tablespoons honey (or pure maple syrup) 1 teaspoon vanilla extract Pinch of salt 12 (or more) whole almonds 4 ounces (110 grams) semi-sweet chocolate, chopped

Another study in the British Journal of Nutrition investigated the results of eating just two ounces of almonds a day (otherwise no other recommendations for changing eating patterns).

Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla

4 ounces concentrated decaf cold - brew coffee 2 ounces Irish whiskey 1 ounce decaf coffee liqueur 2 ounces unsweetened vanilla almond milk 1 teaspoon cacao powder 4 medium bananas, sliced and frozen Pinch of fine sea salt

This amount of almonds made 16 ounces of almond butter.

Makes about 40 ounces Ingredients 12 ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2 cups milk (or substitute unsweetened almond or soy milk) 1/4 cup almond flavored simple syrup (or substitute plain simple syrup, plus 1/2 — 1 teaspoon almond extract) 1 teaspoon vanilla extract 10 ice cubes Directions Place all of the ingredients in a blender and blend at high speed until creamy and smooth.

- In a blender (VitaMix was used for the recipe), add 1 can of organic coconut cream, 2 ounces of almonds milk, 1 oz.

2 tablespoons peanut butter — almond butter or sesame tahini can be used instead of peanut butter 2 tablespoons nutritional yeast 1 tablespoon mellow white miso paste 1/4 water for the sauce 4 ounces...

Little Bites ® Blueberry Muffin pouch with 8 ounces of vanilla almond milk for a 220 - calorie afternoon pick - me - up!

A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.

Lemon Coconut Macaroons Adapted from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed milk 1 tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.

1/3 cup honey 1/2 cup melted coconut oil 3 eggs 1/2 teaspoon almond extract 1 cup almond flour 1/2 cup dark cocoa powder 1/4 teaspoon baking soda pinch of salt 1 ounce unsweetened chocolate, chopped 2 tbsp cocoa nibs 1/3 cup chopped hazelnuts

1 1/2 sticks butter, room temperature (salted or unsalted, the choice is yours although I prefer the taste of salted butter in all my baked goods) 1 cup sugar 3 large eggs at room temperature 3/4 teaspoon pure vanilla extract 1/2 teaspoons pure almond extract 1 1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 (1/4 if using unsalted butter) teaspoon kosher salt 1/2 cup buttermilk 7 ounces sweetened, shredded coconut

3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1 teaspoon apple cider vinegar 2 tablespoons honey or agave nectar (omit if using ginger ale) 2 3/4 cups gluten - free high - fiber flour blend of choice 2 1/2 teaspoons xanthan gum (omit if included in your flour blend) 1/4 cup dry milk powder, or dairy - free milk powder, almond meal, buck - wheat flour, or brown rice flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperature

The meal I made the night before, 40 ounces of water with lemon & stevia for the morning, 12 ounces of a tea latte (hot tea, coconut oil, stevia, maca powder, splash of almond / coconut milk), and the snacks I packed from home!

You just need three ingredients for this healthy and satisfying snack: 1/2 cup of sweet apples like Pink Gala, Gala, or Pinata (diced), 3/4 ounce of Cabot Sharp Cheddar (cubed), and 1 ounce (about 30) of unsalted almonds.

* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3 cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins