Sentences with phrase «of the coconut flakes into»

Sprinkle one tablespoon of the coconut flakes into four molds of your muffin tin.

Put 1/2 cup of coconut flakes into the food processor and process to break up flakes slightly (about 1 minute).

Not exact matches

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

Just empty 1 — 2 cups of the small coconut flakes into your blender or food processor and process until it's the consistency you like.

Place 3 cups of unsweetened coconut flakes into a food processor or high powered blender, and blend.

3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.

1 bunch organic kale, washed and dried and torn into large pieces 3 tablespoons coconut oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1 teaspoon cinnamon pinch of sea salt 1/3 cup coconut flakes

Pour mixture into a bowl and top with coconut flakes, berries, cereal and the rest of the banana, sliced.

Put the chilled macadamia nuts and coconut flakes into the bowl of a food processor and pulse to achieve rice - sized pieces.

Sprinkle with 1 tablespoon of pumpkin seeds, chopped pecans, and toasted coconut flakes to garnish, press these firmly into the bar mixture.

Sprinkle the coconut over the top and the sides of the cake, pressing the flakes into the cake around the sides to get the coconut to stick.

-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]

Oven Fried Curried Chicken Fingers Ingredients: 2 lbs boneless skinless chicken breasts - cut into long strips 1 Tbsp curry powder 1 tsp salt 1 tsp black pepper 1/4 cup coconut milk A dash of chili powder (or more if you like spicy) 1 cup or as much as you need shredded coconut flakes

1 lb of sea bass, cut into 2 or 3 pieces 2 tbsp of coconut aminos (soy sauce replacement) 1 tbsp of sesame oil 2 tsp of fresh ground ginger 3 - 4 lemon slices salt to taste red pepper flakes to taste (optional)

of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)

- Start assembling the chicken, by adding 1 piece of chicken into the coconut flour mixture, then the dredge, and then the coconut flakes.

2 Tablespoons Olive or Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3 Cup Coconut Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish of Choice (See Notes Above)

He loves anything coconut and due to the butter Armando can't eat the traditional dough anyway so I went full coconut with coconut oil, sweetened flakes of coconut, and even a dash of coconut milk to make the ultimate coconut cookie that can be rolled and cut into any shape you please — even ninja.

In a medium bowl, mix a few drops of yellow food coloring into 1 cup flaked coconut (you can always make more if you run out, but this is a good ratio to start with).

Top the smoothie with the raw cacao nibs (and coconut flakes if using) and swirl into the top of the smoothie.

Ingredients filling 28g blueberries 1 / 2t (2.5 g) unsalted butter, softened 1 / 4t (1.1 g) truvia pinch of xanthan gum 1 / 8t (2g) vanilla flavor alcohol - free topping 1T (6g) sliced almond, unsalted & dry roasted, roughly cut into pieces 1 / 2T (3g) coconut flakes 1 / 2t (2.2 g) Truvia pinch ground cinnamon pinch of nutmeg 1/2 (2.5 g) cold butter, cut into small cubes Directions -LSB-...]

** Coconut butter: place 1 cup of unsweetened coconut flakes into a food processor or magic Coconut butter: place 1 cup of unsweetened coconut flakes into a food processor or magic coconut flakes into a food processor or magic bullet.

Pour into bowls and top with your favorite mix of fruit, coconut flakes, shredded coconut and or chia / hemp seeds.

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

Shape into balls by hand, and roll in a coating made of the remaining coconut flakes and bee pollen.

In a separate bowl, coat the coconut flakes in the Cajun spice mix and the rest of the coconut aminos, place into a non-stick pan along with the sliced tofu, until the flakes start to brown and crisp up slightly.

Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts

I don't think the shape / power of the blender are conducive to making the coconut flakes turn into butter.

I decided to take it one step further and incorporate dried coconut flakes into the crust, and I loved the way all of the flavors came together.

Then I measure and they dump in 4 cups unsweetened puffed - grain cereal (we like a mix of rice, kamut, corn, and / or millet), 1 cup old - fashioned oats, and 1 1/2 cups dried fruit, nuts, seeds, and / or unsweetened shredded or flaked coconut into a large bowl.

Make little balls from the heaping teaspoons of the coconut flake and date mixture and carefully press into the tops of the cheesecake filling balls on the baking sheet.

Pour your prepared smoothie into a portable cup and sip it on the go or make it into a smoothie bowl and top with a tablespoon of chia seeds and a pinch of coconut flakes.

Coconut flakes, almonds, pecans, and the milk of your choice are blended into a creamy, oatmeal - like cereal that's sweetened with a single Medjool date and topped with fresh berries.

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

Assemble the bowls: Place a large handful or two of arugula into each bowl, and top with the coconut grains, roasted cauliflower, some slices of avocado, more of the toasted almond + coconut flakes, and a drizzle of the tangy lemon dressing.

1 pound organic chicken breast, cut into small chunks 1 small onion, chopped 3 large carrots, chopped 2 cups shredded chard or other greens 1 bunch green onions, chopped 1 lemon or lime, juiced 1/2 cup cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance) 1 can organic coconut milk 1 quart organic chicken broth sea salt to taste

1 tbsp coconut oil 2 cups cooked grassland chicken, minced into the size of a pea 2/3 cups mushrooms, minced into the size of a pea 1 cup water chestnuts, mined into the size of a pea 1/4 cup onion, finely chopped 1 clove of garlic, minced 2 tsp liquid aminos, Tamari or Bragg's pink or grey salt and pepper to taste red pepper flakes 1 oz finely crushed raw cashews 6 leaves of boston lettuce

Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts

Scoop up handfuls of coconut flakes and gently press them into and all over the surface of the cake.

Ladle into individual bowls, top with coconut cream, creme fraiche or sour cream, some cilantro, a sprinkle of black pepper and a small shake of crushed red pepper flakes, if desired.

You may also choose to heat the oats rather than eat cold so after you have spooned some of the delicious tropical goodness into a bowl add your sugar of choice or maybe just leave the sweet to the mango and toasted coconut flakes.

Berries, apple slices, coconut flakes, sliced nuts, teaspoon of fresh jam, a dollop of thick non-dairy Greek yogurt... Such an easy way to pack a bowl of nutrients (fiber, protein, carbs, and vitamins from your add - ins) into a bowl of hot oats, steel cut or rolled!

We love incorporating coconut flakes into our diets for a lot of reasons.

The egg whites mixture will be folded into the coconut flakes mixture and rounded tablespoonfuls of the combined ingredients will be transferred to a parchment lined baking sheet.

The organic Coconut flavor and Coconut flakes create a distinctively tropical feel, infusing a bit of Caribbean flair into your day.

Pour into two glasses, and top with whipped cream, and a sprinkling of coconut flakes, slivered almonds and a drizzle of chocolate syrup if desired.

For garnish, add more coconut flakes (press into bars) and a pinch of sea salt.