To get the most out of your grain free zucchini bread, I'd
recommend slicing up the whole loaf into 1 cm slices and then freezing as it keeps in the freezer really well.
If they aren't sweet enough for you, I'd
recommend slicing them open and adding a couple of slices of banana on top or a drizzle of honey.
I sliced the cake into 10 slices, but I would
recommend slicing it into 12 or even 16.
I had to give my carrots some extra cooking time whole, so
I recommend slicing them in half before baking.
I highly
recommend a slice of grilled pineapple!
Haas
recommends slicing and sautéing it slowly over low heat until it's softened and slightly sweet; then add the caramelized fennel to a turkey burger or steak.
Since I have little experience in «memoir writing,» I'm thrilled to
recommend Slices of Life: The Art and Craft of Memoir Writing by Cheryl Butler Stahle to newbies to memoir writing.
Not exact matches
If you want a four -
slice toaster, we recommend the Cuisinart CPT - 142 4 - Slice Compact Plastic Toaster, a larger version of our top
slice toaster, we
recommend the Cuisinart CPT - 142 4 -
Slice Compact Plastic Toaster, a larger version of our top
Slice Compact Plastic Toaster, a larger version of our top pick.
My loaf was still a bit squidgy in the middle, even though I left it overnight to set before
slicing it (I would definitely
recommend everybody do this).
This behemoth 40 - ounce Wagyu tomahawk ribeye, cooked to a chef -
recommended medium rare, arrived to the table on a large wooden cutting board after having already been
sliced in to strips.
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)
* what was different: no saffron, no cilantro, added 1 cubed chicken breast and 1 cubed green bell pepper (both enhanced the stew imho), and had thinly
sliced lemon wedges instead of the
recommended preserved lemons.
Roughly 1/2 cup each of: - Red Pepper,
sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't
recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
I highly
recommend adding cilantro,
sliced almonds, and a bit of cinnamon to your couscous.
* if you are using goji berries in the
slice I
recommend pre-soaking them, as they're quite often fairly hard and dry.
2 sweet potatoes,
sliced into 1/4 inch thick rounds Olive oil Jerk seasoning (
recommended: Dizzy Pig Jamaican Firewalk) Kosher salt
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove of garlic, finely minced 1/4 cup onion, finely chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3
slices of thick -
sliced center - cut bacon 1 can condensed tomato soup (
recommended: Campbell's)
I
recommend using a pie server to get the
slices out of the pan.
If you want to get a little fancy, I
recommend topping a
slice with a scoop of ice cream (current favorite: Trader Joe's Salted Caramel Gelato) or drizzling the whole cake with ganache.
I'm thinking onions, green peppers and maybe some
sliced carrots, would you
recommend adding them at start or later on?
The salted variation is awesome, but if you're not planning to serve the whole pie I
recommend salting individual
slices.
I
recommend adding a thinly
sliced small leek and a minced small shallot to the slow cooker with a little olive oil or butter and cook until it becomes fragrant before adding the rice et al..
I
recommend cutting the potato in half before
slicing on the mandoline — it'll be easier to handle that way.
2
slices of bread (we used sourdough — highly
recommend!)
A touch of salt on the watermelon
slice garnish is delicious, I highly
recommend trying it!
canola oil, divided 3 eggs, beaten 2 stalks green onion, thinly
sliced 4 cups leftover cooked brown rice, grains separated well (I
recommend using day - old par - boiled brown rice, the grains are much less sticky) 3/4 cup frozen peas and carrots, defrosted (I used 1/2 cup frozen peas and about 1/2 cup freshly grated carrot) 1 Tbsp.
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice,
sliced) 80 g [3 oz] firm tofu, thinly
sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we
recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
I'd
recommend serving it over romaine or iceberg lettuce with some
sliced cherry tomatoes and chopped red onion for an updated version of a steakhouse classic.
*** I
recommend Field Roast Creamy Original Chao
Slices or Follow Your Heart Provolone
Slices
3.5 oz sherry (I
recommend Lustau Dry Amontillado) 0.5 oz simple syrup (1 part sugar to 1 part boiling water) 2 orange
slices Seasonal fruit and mint for garnish
Worley
recommends soaking or simmering
slices of orange (rind and all!)
When it comes to
slicing your sweet potato (and making it easy), I highly
recommend a mandoline.
However, I do
recommend cutting a
slice and spreading your favorite jam across the side.
If you are packing this up for lunch I
recommend leaving the peel on the avocado and using a small knife to cut
slices horizontally and vertically through only the flesh, not the peel.
Only one cup orange
slices provide 4g fiber (
recommended daily dosage is 14 g per 1000 calories).
If you don't have this on hand I
recommend using thinly
sliced sirloin steak or flank steak.
12 ounces silken tofu 4 ounces vegan cream cheese Optional (but
recommended): 2 teaspoons vegan fish sauce, sold as vegetarian fish sauce at Asian markets 1 teaspoon soy sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but
recommended): 1 teaspoon Dulce flakes Zest and juice of one medium lemon Optional: 1 to 2 drops hot sauce 1 can hearts of palm, drained, and coarsely chopped 1 bunch or about six to seven green onions, thinly
sliced Optional: 1/4 cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)
Here's how to make a green smoothie of your own: 2 cups almond milk (soy or rice work well too) 1 frozen banana (remove the peel, cut into 1 - inch
slices, and freeze in a plastic bag overnight) 1 cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would
recommend starting with 1/2 cup.
2 tablespoons extra-virgin olive oil 1 cup thinly
sliced leeks (white and light green parts only) 2 cloves garlic,
sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and
sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I
recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts
sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (
recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
Ingredients: 2 cups nondairy milk 1 frozen banana (remove the peel, cut into 1 - inch
slices, and freeze in a plastic bag overnight) 1 cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would
recommend starting with 1/2 cup.
2 tbsp olive oil 1 medium yellow onion, thinly
sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would
recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Because
sliced strawberries hold moisture after baking, I
recommend eating the scones the same day they are baked.
my sweet tooth and the newly discovered h.pylori in my gut are screaming for three times as many strawberries or oh, raspberries, and way way more stevia HOWEVER i have been very interested in reading about your food plan for your body — i have had something similar
recommended, as i have some health struggles myself, i had a mashed sweet potato salad last night with dandelion greens, a bit of
sliced apple and lightly sweetened with stevia coconut butter drizzled all over and coconut oil in the mashed sweets — it was GOOD.
So, rather than eating the whole thing yourself, I
recommend having a
slice of this vegan coconut cake, and allow yourself to really enjoy and savor it.
I
recommend serving it with fresh avocado
slices or topping it with hemp seeds for a good dose of healthy fats to round out your meal.
I
recommend serving with avocado
slices, guacamole, or hemp seeds!
The prior update 11/7/16 revised the recipe to not use the originally
recommended Organic Valley Unprocessed American Singles Colby - Style Cheese
slices since it is not SCD legal after - all.
If you do cook it with turkey bacon, I would
recommend cutting the pieces into smaller
slices (~ 1/2» squares) and starting the turkey bacon ahead of the shiitakes so it can get crispier before the pan is crowded.
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly
sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly
sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (
recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)