Sentences with phrase «olive oil of your choice»

Not exact matches

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

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)

1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut into wedges 2 Cloves of Garlic, thinly sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped Parsley

I've only made a couple of tweaks, one to reduce the sugar and the other to substitute the sunflower oil for coconut oil, our oil (along with olive oil) of choice.

Chicken drumsticks (with skin still on, however many you want to grill) Olive oil Seasoning rub of your choice Cooking spray

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

INGREDIENTS 1 small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup dry white wine such as chardonnay 4 cups beef broth 2 cups of...

2 large eggs 1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen)

Ingredients 1 tablespoon butter (or olive oil if you prefer) 1/2 to 1 cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4 cup (or a little less) jarred salsa (your favorite) or other condiment of your choice) 1/4 cup grated (or shredded) cheddar cheese (or other cheese of your choice)

1 cup oat flour (You can make your own by finely grinding oats in a food processor) 1/4 cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1/4 cup olive oil 1/2 cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice)

2 tbsp cooking fat of choice (lard, ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups water 1/4 cup fresh basil Salt to taste

Step # 5: Brush the olive oil / melted coconut oil / or melted butter evenly over the tops of the slices, then sprinkle with your seasonings of choice.

extra virgin olive oil, divided 2 servings of your choice of pasta (I used whole wheat penne) Freshly ground black pepper, to taste

Top a piece of matza with tomato sauce or vegan pesto, add your choice of thinly sliced veggies, olives and seasonings, and drizzle with olive oil before baking for a few minutes in a hot oven.

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

Extra virgin olive oil is one of the recommended oils while on the Paleo diet, so it's good to include it in your dessert choices as well as your cooking.

Also a pasta sauce: saute scapes, add some lemon zest and herbs of your choice, toss with pasta and some extra olive oil and Parmesan.

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

Glycerin Rosewater Extra Virgin Olive oil or Cold Pressed Coconut oil Apple Cider Vinegar Any Aroma oil of your choice Spray bottle

Spray with more olive oil spray, sprinkle seasoning of choice - I used everything but the bagel seasoning, and once you see bubbles form over the top, flip once, and cook an additional 1 - 2 minutes.

sautéing chopped onion, garlic and jalapeno in a lug of olive oil, add your spices (I used smoked paprika and cumin), veggies of your choice and sauté until the liquid evaporates.

Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt

Ingredients 3 - 5 cups greens of choice (arugula, spring mix, spinach, etc.) 1/2 cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive oil Squeeze of fresh lemon juice Directions 1.

Remove skin, mash sweet potato with either butter, olive oil, or the substitute of your choice, along with salt and freshly ground pepper to taste.

Sweet potatoes, the pasta of your choice (go with whole - wheat for a healthier twist), a little olive oil and balsamic vinegar, and a few heaping cups of spinach make for a healthy, filling, meal that's fit for lunch or dinner and hot or cold weather.

2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray

4 cups cooked quinoa, cooled veggies of your choice (I used broccoli, cherry tomatoes, scallions and red peppers this time around) 3/4 cup sunflower seeds 1/4 cup low sodium soy sauce 1/4 cup extra virgin olive oil juice of 1 to 1 1/2 lemon (s) salt and pepper to taste

About 250 / 300gr of chestnut mushrooms — these are my favourite but any mushrooms of your choice will work 1 clove of garlic - crushed 1 tablespoon of olive oil a generous splash of tamari sauce 2 tablespoons of thyme leaves a sprinkle of black pepper

Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine

Dressing 1/4 cup olive oil 3 tablespoons fresh lemon juice 2 cloves garlic, crushed 2 teaspoons orange blossom water 1 teaspoon honey, maple syrup or sweetener of choice 1/4 teaspoon ground cinnamon salt and freshly ground pepper

Pour out onto a plate and top with tinned sardines of your choice, chopped tomatoes, chopped parsley, some nice olive oil and pepper.

Courgette pasta: Lightly fry shredded courgette (do on a cheese grater) in some olive oil, adding minced garlic and chopped herbs of your choice.

Wet ingredients 3 eggs 1 cup / 240 ml full - fat coconut milk 2/3 cup / 160 ml maple syrup 2/3 cup / 160 ml cold - pressed olive oil 100 g 75 % dark chocolate (of your choice), coarsely chopped

2 pounds boneless fish filets 1/4 cup olive oil Juice of 1 lime 1 bottle Byron Bay Chilli Co. sauce of your choice 2 green onions, white and green parts, chopped 1/4 cup chopped cilantro 2 cups shredded cabbage 1/4 cup mayonnaise 1 cup plain yogurt or sour cream Chili seasoning blend, to taste Salt, to taste 12 flour tortillas (2 to 3 per person)

Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, to taste

4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green onion)

5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..)

Buy some chile - flavored pasta at your favorite gourmet shop, cook it up, sprinkle olive oil over the drained pasta, and top with a grated chile cheese of choice.

1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice

You will need... - 1/2 cup + 2 tablespoons Epsom salt or coarse salt crystals -2 tablespoons of olive oil - Juice of one lemon or lime - herb of choice (optional)

1 Cooking Pumpkin Or Winter Squash of Choice (See Note Above), Peeled, Seeds Removed, And Cut Into Wedges 2 Tablespoons Olive Oil 1/3 Cup Pure Maple Syrup

Accompaniment: Sauteed vegetables of your choice (I sauteed shredded zucchini and yellow squash and a little kale in olive oil with minced garlic)

16 ounces (454 g) gluten - free pasta (or pasta of choice) 1/4 cup (40 g) plus 1 tablespoon cashews, soaked overnight and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste

1/2 cup of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pepper

Ingredients 1/2 pkg of 16oz Mafalde * pasta or any other pasta of your choice 1 Hass avocado 1/2 lemon 1 tablespoon olive oil 1/4 cup of chopped onions 4 cloves of garlic, chopped 1/4 cup of cilantro leaves 1 large Roma tomato, chopped Salt to taste

5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1 Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive oil (for the cooked noodles)

16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits

2 Large Eggs 1 Cup Roasted Applesauce (Or Applesauce of Choice) 1 Cup Brown Sugar 1/2 Cup Olive Oil 1/4 Cup Plain Yogurt 2 Teaspoons Vanilla Extract 1 3/4 Cups Whole Wheat Pastry Flour 1 Teaspoon Baking Soda 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 2 Teaspoons Ground Cinnamon 3/4 Cup Chopped Walnuts

Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits

2 Tablespoons Olive Oil 1 Medium Onion, Diced 2 Celery Stalks, Diced 1 Large Carrot, Peeled & Diced 1 Red Pepper, Cored & Diced 3 Garlic Cloves, Peeled & Minced 1 Small Eggplant (1 Pound) Cut Into 1/2 Inch Dice) 1 Tablespoon Ground Cumin 1 Teaspoon Ground Chipotle Pepper 1/2 to 1 Teaspoon Cayenne Pepper 1 Teaspoon Dried Oregano Salt & Pepper 2 (15 Ounce) Cans Chopped Tomatoes 2 (15 Ounce) Cans Black Beans, Drained 1/2 Cup Dried Lentils 1/3 Cup Chopped Fresh Cilantro Juice of 1 Lime Toppings Of Choice (See Notes Abovof 1 Lime Toppings Of Choice (See Notes AbovOf Choice (See Notes Above)