Sentences with phrase «of the almond milk because»

Unsweetened vanilla almond milk: I'm a big fan of almond milk because I don't like cow's milk (lots of reasons — this could be a whole post in itself — but suffice it to say that I first started straying from milk when I noticed that I would feel really badly on my Saturday morning runs after I had dairy on Friday — I was lethargic and sometimes would get sick).

I am wondering it they said no to that brand of almond milk because of the Carrageenan.

The only difference is I used 2 tbsp of pumpkin puree instead of the almond milk because I love pumpkin.

Not exact matches

I also used honey instead of agave syrup and hemp milk rather than almond milk because that's what I had in the cupboard.

Instead of almond milk I used pumpkin seed milk, and I used half a cup less because I didn't make enough beforehand.

I also make my own almond milk because of you.

Hi Nataly, Actually, I make some changes to recipe I added only 1 tbs of maple syrup, 1 tbs Greek yogurt, 1/8 coconut oil, 1 tbs of almond milk Why I did it??? Because, I think that the 2tbs of syrup is too much, and I thought to remplace the other tbs with the Greek yogurt, then I thought how this mug doesn't attach to the container, so I added a little coconut oil, in the end I saw that the mix is a little hard so I added the milk.

I've seen some of these on pinterest but they all have coconut milk so I love that yours is much simpler and the technique to make it creamy because almond milk does get ice hard.

Because almond milk is a fairly thin liquid, a spoonful of melted coconut oil and flax seeds pumps up the volume with some healthy fats and richness.

I made a smoothie this morning and had to use «chocolate» almond milk because I was out of regular.

Had to increase baking time with about 15 min, perhaps because of the almond milk, but could also be caused by our crappy oven.

I just had a cup of chocolate almond milk because I seriously thought I was going to pass out.

You could use a Tbsp more of almond milk or water to get the blender running smoothly because this smoothie is rather thick.

I've all but given up on coffee because I don't find almond milk alone to be sufficient creamer, so I'll give some of these recipes a try!

My biggest justification for preaching about the wonders of this particular brand of almond milk is because of the magic that happens when you mix it with coffee.

Because of the addition of the nut butter I added a little more almond milk to keep the batter from being too thick.

this is brilliant, because we do not have vanilla almond milk in Spain, we do have almond milk but not with vanilla and I was always jealous of everyone going nuts over the vanilla almond kind... I also have a problem with regular milk and I have also tried to put other nut milks in my coffee and I have to say it's one of the worst things one can experience in the morning... Now I'm using lactose free milk which heats up well and my coffee tastes delicious.

I tried to change to almond milk because it has less carbs than cow's milk and since I count carbs (type 1 diabetes =P) I thought it would be better, but my doctors told me to switch back to cow's milk because of the nutrients and all but I might give it another try

On a more helpful note, I added probably about a 3/4 cup of fresh corn kernels and also subbed in some of the regular milk for almond milke, because I had some I needed to use up.

I use unsweetened original almond milk, solid coconut oil, and have even used 1/2 baking soda 1/2 baking powder because I didn't have a whole tablespoon of baking powder at the time - still turn out great!

For a while I was purchasing the store bought versions because I thought they were a healthier option but the more research I did the more I found out that almonds is only one of many ingredients in almond milk.

I followed the exact same method as I do in my homemade almond milk, but I used pecans in place of the almonds and maple syrup instead of honey (just because I'm not eating honey at the moment).

I used butter instead of coconut oil because I love butter, and I didn't have enough almond milk so I added 1 Tbsp heavy cream and 3 Tbsp water.

I also used chocolate almond milk instead of the vanilla almond milk because that's all I had on hand, and you couldn't detect the flavor; I figured there was chocolate chips in them, so even if you could taste the chocolate almond milk, it would be a bonus.

Dr Oz said that Almond Milk is great for your skin, because almonds are full of Vitamin E.

Elana, growing up the mounds bar was my favorite candy bar, because I was a dark chocolate kind of gal — and I always wished they would make the almond joy candy bar with dark chocolate rather than milk chocolate.

I used Almond milk instead of soy, and I added 1/4 cup more blueberries, because I wanted to use up what I had left.

These are just a few of the many benefits of consuming almond milk but if you don't do it for any other reason, just drink it because it tastes great!!

Lately, I've been using coconut milk in all of my recipes because of the reports that almond milk really doesn't contain the high amount of almonds that it claims to.

I would never be able to tell they are vegan if I didn't know -LRB-; i used chocolate almond milk instead of regular almond milk because that's all i had, but other than that I followed the recipe exactly

I used soy milk instead of almond, used double the amount of baking powder because I did not have any baking soda, used 1 egg as I found the mixture to be extremely crumbly, and used dark choc chips which sadly did contain dairy (it's all I had in my pantry, a day before pay day) BUT these were still some kick ass cookies.

I had to add a little extra almond milk (I'm guessing because I used organic flour which from reading the comments I guess needs more moisture) and I baked them for 12 minutes instead of the recommended 8 - 10 min.

I was nervous about a tablespoon of vanilla, so I did a heaping teaspoon instead and I added a splash more almond milk because of the «dry» comments.

I used coconut oil at room temp, I used soy milk instead of almond because that's what I had, and I replaced about 2 / 3c of the white flour with oats because I love oats in my cookies!

The brownie batter calls for pumpkin puree, smooth almond or cashew butter, cocoa powder (unsweetened), and protein powder, and the frosting calls for chocolate protein powder, granulated sweetener (like stevia powder), nut butter (cashew or macadamia works well because they're nice and smooth), and vegan milk of choice.

Because of my dairy sensitivity I sub-in almond milk for the regular milk and water and do coconut oil instead of butter, but I'm sure the original way is equally delicious!

I used the same amount of liquid (I used water, because I didn't have almond milk), and it didn't rise as I expected.

When these vegan macaroons are made with almond pulp from my Turmeric Milk recipe, they have a spicy, gingery flavor because of the turmeric and ginger in that nut - milk recMilk recipe, they have a spicy, gingery flavor because of the turmeric and ginger in that nut - milk recmilk recipe.

Because I have been made aware that different brands of chickpea flour & almond meal may have different absorption, I have reduced the amount of coconut milk.

I make some adjustments because I didn't have honey so instead I added a little less of 1/3 cup of sugar and to compensate for the liquid consistency of honey I added 2/3 c of almond milk.

I personally don't like coconut milk here because of its strong flavor, but I think almond milk is great.

Obviously it doesn't really matter what kind of milk you use, I just use almond because I like the flavor of it and it's low calorie.

of other brands, this is the ideal beverage for the lactose - intolerant gym bro — or, say, anyone who's just hauled 10 cartons of almond milk two miles through Manhattan — namely because it's essentially a watery protein shake masquerading as almond milk anyway.

The chia seed and almond milk mixture is then mixed with raw cacao powder Raw cacao powder has no added sugar and because the cacao beans are processed at low temperatures, this powder is full of antioxidants and minerals (like magnesium and iron) that you would find in the cacao bean.

For the milk of choice, since it is dairy free, I used unsweetened almond milk mostly because it is very neutral in flavor, has no added sugar, it is Non-GMO, and has no artificial colors, or flavors, I like to use them for myself and the kids.

I don't suggest using almond milk because it has a much higher water content and would change the texture of the muffins.

I put the two tablespoons of Chia into a bowl of regular milk last night, because I am allergic to almonds and your almond milk choice isn't an option for me.

Yes sorry I did mean the carbs I was wondering if 50g or less of net carbs is ok and I'm planning on making the Leto fudge today with almond milk and tomorrow with coconut milk because we are going to the Asian store.

Because almond milk contains a lot of vitamins B (iron and riboflavin) which are crucial part of bone growth and healing.

I used Blue Diamond Almond - Coconut milk (plain, unsweetened) instead of Califia's, Lyle's Golden Cane Syrup in place of the brown rice syrup [I like the taste way better], and 1 Tablespoon goat butter [because why not?].