Sentences with phrase «ounces of almonds in»

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

Not exact matches

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.

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.

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.

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).

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.

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

* 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

I mix it with 8 - 10 ounces of unsweetened almond milk in a shaker bottle and it mixes perfectly.

In each of two glass coffee mugs, add 1 1/2 ounces of almond liqueur (such as Disaronno), then top off with the chocolate mixture.

zest of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped

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 dry noodles (100 % buckwheat noodles shown in the picture) 3 cups water for cooking the noodles

Top a bowl of fresh spinach with 4 ounces chunk light tuna in water, drained; 1 ounce feta cheese; and 1/2 ounce sliced almonds.

Nutrition specs: Silk Original Almond Milk contains 60 calories, 2.5 grams of fat, 160 milligrams of sodium, 1 gram of protein, and no cholesterol in each 8 - ounce serving.

One study showed that eating 1 ounce of almonds immediately before a high - starch meal resulted in a 30 % reduction in post-meal glucose levels for type 2 diabetes patients, in comparison to a 7 % reduction for non-diabetics.

Almonds are rich in fiber, with about three grams of fiber in each ounce.

In fact, a study of smokers found that those who consumed 3 ounces of almonds daily had lower levels of biomarkers of oxidative stress.

In a meal composed of 6 ounces of white fish for protein and 2 cups steamed vegetables plus 1 piece of fruit for the carbohydrates, the added fat is — don't laugh — 4 teaspoons of slivered almonds!

When it comes to lower carbs, macadamia nuts makes the better choice with 4 grams of carbs per ounce versus 6 grams in the same serving of almonds.

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.

Consume about an ounce of nuts & / or seeds in order to get a mix of the different types of vitamin E (gamma - tocopherol & alpha - tocopherol) & choose those that have the highest amounts: sunflower seeds, sesame seeds, almonds, pecans, walnuts (Black are higher than English), or pistachios.

Ingredients: 7 ounces firm tofu, drained (simmer in water for 5 minutes) 4 teaspoons expeller pressed canola oil 2 tablespoons maple syrup, Grade B or dark amber 3 tablespoons raw light agave syrup 6 tablespoons light organic cane sugar 3/4 teaspoon very finely grated lemon zest 1/2 teaspoon fine sea salt 4 teaspoons pure vanilla extract 1/2 teaspoon pure coconut extract 1/4 teaspoon pure almond extract 1 1/2 ounces of vegan white chocolate melted 2 tablespoons arrowroot dissolved in 6 tablespoons soy creamer

From the FDA's website: Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as Almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.

Each meal contained 50 grams of carbohydrate from white bread eaten either alone or in combination with 1, 2, or 3 ounces of almonds.

Eating two ounces of almonds with the bread resulted in a rise in blood sugar of 2.0 mmol / L, and eating three ounces of almonds caused blood sugar to rise only 1.6 mmol / L — less than half the rise seen after eating white bread alone.

For dinner, 3 cups of ww pasta with a mushroom tomato sauce for dinner with a large 5 cup romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce of toasted almonds and 1/2 cup of broccoli sprouts; for lunch a 16 ounce bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sugar.

A 1 - ounce serving of almonds in your morning oatmeal adds 163 calories with 14 grams of heart - healthy fats.

Friday night I threw together some overnight oats in a pyrex container (1/2 C quick oats, 1 tsp chia seeds, cinnamon, maca, vanilla extract, 1 tbsp almond butter and 6 ounces of almond milk).

In one of them, a low - calorie diet with 3 ounces (84 grams) of almonds increased weight loss by 62 % compared to a diet enriched with complex carbohydrates (39).

In a recent study published in the New England Journal of Medicine, those participants who ate more than an ounce a day of hazelnuts, walnuts and almonds had up a 30 percent reduced risk of heart attack and strokIn a recent study published in the New England Journal of Medicine, those participants who ate more than an ounce a day of hazelnuts, walnuts and almonds had up a 30 percent reduced risk of heart attack and strokin the New England Journal of Medicine, those participants who ate more than an ounce a day of hazelnuts, walnuts and almonds had up a 30 percent reduced risk of heart attack and stroke.

In a 4 - week study with 137 participants, a daily 1.5 ounce (43 grams) serving of almonds significantly reduced hunger and desire to eat (35).

A study in the Journal of Agricultural and Food Chemistry even revealed that a one - ounce serving of almonds has a similar amount of total polyphenols as a cup of steamed broccoli or green tea.5

According to the findings of fresh research published in the European Journal of Clinical Nutrition, people who added 1.5 ounces of almonds to their diet each day reported reduced hunger, and they compensated for the extra calories from nuts by eating less at other times of the day.

Since I've been on an almond kick lately, this time I decided to replace some of the coconut with almonds (about 3 ounces) and added a teaspoon of almond extract in addition to the vanilla.