There are
the plain white cups with the brown sleeves at the local shop two blocks away.
Not exact matches
Instead of
white bread, mix a
cup of whole wheat flour with 2
cups of
plain flour, or add rye.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C
white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6
cups of liquid to a light simmer — this can be
plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
Ingredients 3 eggs 3/4
cup sour milk 3/4
cup plain organic yogurt 1/4
cup oil 1 tsp vanilla 1
cup each Bluebird Grain Farm Emmer flour and unbleached
white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for... Continued
White Sauce Ingredients 1/2
cup plain yogurt 1/4
cup mayo 1 lime, juiced 1/2
cup fresh cilantro 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon chili powder freshly ground black pepper
14 ounces whole grain elbow macaroni 4 slices center - cut bacon 1 tablespoons Cabot Unsalted Butter 3 tablespoons King Arthur Whole - Wheat Pastry Flour 3
cups nonfat milk 1/2
cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot
White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2
cup Cabot
Plain Greek Yogurt
2 ripe bananas 1/3
cup of vanilla, lemon or
plain Chobani 1
cup of vanilla almond milk 1/4
cup of
white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4
cup of cooked quinoa 1
cup of all - purpose flour (I used King Arthur) 1
cup of whole wheat flour (I used King Arthur) 1 - 2
cups of freshly washed blueberries (tossed in some flour to coat)
Dough — wet: 1/4
cup tomato paste 1/2 tb mellow
white miso 1/4
cup plain, unsweetened nondairy milk 1/4 to 1
cup warm water — divided
White Sauce: 1/2
cup plain Greek yogurt (I used non-fat) 3 Tbs.
1 package bagels (I used
plain — but I think cinnamon raisin or wheat would be great, too) butter to spread 2 - 3
cups of apples, peeled and finely diced (Golden Delicious were perfect) 1/2 teaspoon cinnamon 1/2 teaspoon
white sugar 3 tablespoons flour 3 tablespoons oatmeal 3 tablespoons browns sugar 3 tablespoons butter, melted
1/2
cup of
plain yogurt, preferable Greek style yogurt 1 tsp of dried dill 1 clove of garlic 1 tsp of olive oil 1tsp of lemon juice Salt
White pepper
1
cup white rice flour 3/4
cup gluten free oat flour (see note) 1/2
cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1
cup full fat
plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract zest of 1 lemon or lime 12 tsp of kiwi - lime marmalade (or jam / preserve / marmalade of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3
cup sifted powdered sugar
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)
1
cup 2 % Greek yogurt,
plain 1/2
cup cane sugar 1/2
cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg
white 1
cup whole wheat pastry flour 2/3
cup whole wheat
white flour 1/3
cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
1 1/2
cups unbleached all - purpose flour or
white whole wheat flour (I always use the latter) 3/4
cup unsweetened cocoa powder 1
cup plus 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 14 tablespoons (1 3/4 sticks) vegan butter, slightly softened 3 tablespoons soymilk (
plain or unsweetened) 1 teaspoon pure vanilla extract
For the chocolate buttermilk cake 2
cups plain flour 2
cups white sugar 1 tsp salt 150g unsalted butter (5.4 oz) 1/4
cup + 1 tbsp vegetable oil 1/4
cup cocoa 1
cup water 2 eggs, lightly beaten 1 tsp vanilla essence 2 tsp baking soda 1/2
cup buttermilk
220g unsalted butter (1
cup, 2 sticks) 1
cup brown sugar 1/2
cup white sugar 2 eggs 1 tsp vanilla 2 1/4
cups plain flour 1 tsp baking soda 2 tsp salt 1 packet of Tim Tams (11 biscuits)
Ingredients 1/3
cup fresh cilantro 1/2 teaspoon salt 2 scallions,
white and green parts, coarsely chopped 1 small clove garlic, minced juice from 1/2 a lemon dash cayenne pepper 3 tablespoons
plain yogurt 1 tablespoon agave nectar of 1 tablespoon sugar dissolved in 1 tablespoon water 1/2
cup canned tomatoes, preferably fire roasted 1 tablespoon olive oil
1 pound cucumbers, unpeeled unless waxed fine grain sea salt & lots of freshly cracked pepper 1/2 teaspoon rose water 1/4
cup white wine vinegar 1/2
cup plain yogurt (not Greek)
280g (about 2 and 1/4
cups)
plain flour, and have a little bowl with some extra flour set aside for sprinkling later on (sub: half
white and half whole - wheat, or use a gluten - free flour such as coconut or rice)
1 tablespoon canola oil 1 shallot, finely chopped 1/4
white onion, chopped 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon ginger - garlic paste 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1 bay leaf 1/4
cup plain yogurt 1
cup half - and - half 1
cup tomato puree 1/4 teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 1 teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4
cup water
I was tempted just to make
plain vanilla cupcakes this week but inspiration struck me when I was watching the World
Cup: black and
white cupcakes, inspired by the colors of a soccer ball.
1/2
cup peanut butter 1/2
cup butter (softened to room temperature) 1/2
cup flour 1/2
cup brown sugar 1/2
cup white sugar 1-1/2
cup oatmeal 1
cup powdered sugar 1/2
cup milk 1
cup plain M&M's 1
cup chocolate chips
1/3
cup plus 1 Tablespoon Neutral Oil of choice, like Grape Seed Oil 1/3
cup Fresh Mint Leaves, lightly packed 1/4
cup Fresh Lemon Juice 1/2
cup Plain Organic Yogurt 3/4
cup Honey or Maple Syrup 2 generous Tablespoons Fresh Lemon Zest 1/2 teaspoon Sea Salt 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1
cup White Wheat Flour 1/2
cup White Spelt Flour
1
cup cooked and mashed butternut squash 3/4
cup plain, unsweetened nondairy yogurt 3/4
cup water 1/2
white onion, quartered 5 tablespoons nutritional yeast flakes 1/2
cup raw cashews 3 tablespoons tapioca flour 1/2 chipotle chile in adobo sauce, plus more if desired 1 teaspoon salt
Ingredients Muffin Batter 1/2
cup unsalted butter, softened to room temperature 1/3
cup dark brown sugar, packed 2 tablespoons granulated sugar 2 large eggs at room temperature 1/2
cup plain, fat free Greek (or regular) yogurt 1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness) 2 teaspoons vanilla extract 1
cup white, whole wheat flour 3/4
cup all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/4
cup apple cider 2 small Gala apples (or any firm kind), peeled and chopped into 1/4 inch cubes
White Sauce 1
cup of cashews, soaked at least 4 hours and drained 2 tbsp of coconut oil, softened 2 tbsp of nutritional yeast 2 tsp of
plain, unsweetened vegan yogurt 1 tsp of miso 1/4 tsp of salt 1/4 tsp of xanthan gum half of your head of roasted garlic enough water to blend (I used about 1/2 of a
cup) Place everything except the water in the blender and start to blend the sauce.
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4
cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1
cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1
cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2
cup loosely packed flatleaf parsley leaves Half a small
white onion, minced 1/2
cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1
cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (
white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1
cup white wine 2
cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4
cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2
cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3
cup plain yogurt
Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4
cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2
cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2
cups of stock or
plain water to a simmer and hold / add 1/2
cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2
cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.
500 ml (2
cups) orange juice 6 medium (800g) parsnips 90g butter 1 tablespoon grated orange rind 4 tablespoons cream 2 teaspoons sumac 1 tablespoon
plain flour 6 (about 125g each) salmon fillets 1 tablespoon light olive oil 125 ml (1/2
cup)
white wine 3 oranges, segmented 2 tablespoons chopped fresh chives
INGREDIENTS: 1 (15 - ounce) can
white beans, rinsed and drained 1
cup raw cashews 3/4
cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce) 1/2
cup plain, unsweetened vegan milk or water 1 tablespoon lemon juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon finely chopped fresh parsley 1 teaspoon chopped fresh chives 1 (15 - ounce) can chickpeas, rinsed and drained 1
cup shredded vegan cheddar cheese, divided Tortilla chips, celery sticks, and carrot sticks, for dipping
In Australia the all - purpose flour is called
plain flour or simply
white flour, weight of these is 125 grams per 1
cup.
Prep all toppings: dice tomatoes, shred cabbage, roast bell peppers (either in oven or microwave), create
white sauce by mixing 1/2
cup olive oil mayo plus 1/2
cup plain greek yogurt.
Note: Substitute the buttermilk with 3/4
cup plain whole - milk or low - fat yogurt thinned with 1/4
cup milk or for every 1
cup milk, add 1 Tbsp
white vinegar and allow to sit 5 minutes.
4 slices bacon 2 shallots, chopped 1 clove garlic, minced 2
white potatoes, skin left on, cubed, about 4
cups 1 small cauliflower, cut into florets, about 2
cups 1 tablespoon flour 3
cups vegetable stock 2 tablespoons fat free
plain greek yogurt salt and pepper, to taste 8 scallions, chopped 2 ounces extra sharp cheddar cheese, shredded
Filtered water (NOT tap water — you'll kill your kefir grains; make sure the water is filtered for chlorine and fluoride) Organic sugar (1/4
cup)-- I use
plain white organic cane sugar but you can use other forms of sugar such as Sucanat or palm sugar Optional: Molasses (1 tsp)-- You can omit this if you are using the egg shell Piece of an egg shell (half of the egg shell will do)
2 15 - oz cans artichoke hearts, chopped fine 2
cups puréed
white beans or hummus (
plain, red pepper or garlic) 1
cup shaved or grated Parmesan cheese 1 medium red onion, diced small 2 tablespoons each garlic and onion powder 1 teaspoon each salt and black pepper 1 tablespoon oil of choice 4 tablespoons flax seeds, ground and reserved
Crust: 1/2
cup rolled oats 3 tablespoons sesame seeds 1
cup whole wheat pastry flour or
white whole wheat flour 1/2 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon sweet paprika 1/2 teaspoon dried oregano 1/3
cup plain soy milk 1/3
cup extra virgin olive oil
• 2/3
cup warm water (110 degrees F / 45 degrees C) • 1 teaspoon active dry yeast • 1 teaspoon
white sugar (used Sucanat) • 2
cups all - purpose flour (I used kamut flour, whole wheat works fine too) • 1 teaspoon salt • 1/4
cup ghee (since I doubled I used 1/4
cup oil and 1/4 butter) • 2 tablespoons
plain yogurt (used goat yogurt) • 1 1/2 tsp garlic powder (don't double this... it was for 4
cups of flour) DIRECTIONS 1.
- Buttermilk - Green Garlic Dressing 1/4
cup sour cream or
plain yogurt 1/4
cup buttermilk 1/4
cup mayonnaise 1 tsp Champagne vinegar (or
white - wine vinegar) 1 stalk green garlic, minced, or 1T minced chives coarse - ground black pepper, to taste salt, to taste
1 egg beaten in a large bowl 1 to 1 1/2 pounds lean ground beef (I get mine at a store that has hormone free meats) 1/2
cup finely chopped
white onion or shallots 1/4 to 1/2
cup plain breadcrumbs (start with 1/4
cup - if the mixture looks too moist, mix in more) 1/4
cup catsup or more depending on the mixture 1/2
cup well drained green chiles, or green chile salsa drained very well and squeezed in a paper towel Ground black pepper and a little salt
Yield: 9 big muffins Ingredients: 1 & 1/2
cups all - purpose flour 3/4
cup white sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon grated lemon zest 1/2
cup plain soy yogurt 3 tbs.
I used coconut oil in place of vegetable oil,.75
cup raw agave syrup instead of
white sugar, and
plain Greek yogurt + 2 tsp pure vanilla extract.
recipe ingredients 2 cans (12 oz total) chunk
white tuna, drained 1/4
cup plain nonfat yogurt 1/4
cup nonfat mayonnaise...
If a palm - sized amount of protein at each meal seems impossible, you can try having smaller meals, use a
plain, unsweetened egg -
white protein powder or collagen peptides in smoothies, have a
cup of bone broth mixed with collagen peptides, or whatever you need to do to make it work.
1/2
cup whole wheat flour 1/2
cup white whole wheat flour 1/2
cup unsweetened cocoa powder 1/2 tsp salt 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1/2 tsp cloves 1/4
cup gratulated sugar 1/4
cup brown sugar * 1 large egg 3/4
cup plain unsweetened applesauce 1/3
cup plain yogurt, greek or regular 2 tsp vanilla extract 2 pears, shredded 1/2
cup dark or regular chocolate chips [optional]
2 to 3 oz (1/3
cup) sweet potato, peeled and cubed 3 oz (3/4
cup) all - purpose flour (
plain flour) 1 oz (1/4
cup) whole - wheat flour 1 oz (1/4
cup) cornmeal 1 tbsp baking powder pinch cinnamon pinch ground ginger 1 tbsp maple syrup 8 fl oz (1
cup) rice milk 2 tbsp olive oil 1 egg
white
1/2 mango 6 - 7 fresh basil leaves 1/4 fresh lemon, juice of 1 scoop
plain or vanilla protein powder (I used egg
white vanilla) 1
cup unsweetened almond milk ice optional
Sugar — Peat is «pro-sugar,» which many people interpret by eating
plain white sugar by the quarter
cup.