Not exact matches
Look this: 354 15/17 ml
rolled oats 157 37/51 ml whole almonds 157 37/51 ml dried fruit medley 177 15/34 ml whole cashews 118 5/17 ml pepitas 78 44/51 ml ground flax 59 5/34 ml sunflower seeds 236.59 ml high - protein peanut butter or
nut butter of choice 78 44/51 ml Honey or liquid sweetener of choice pinch Sea
Salt
3/4 cup
rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another
nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea
salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or
nuts that you prefer
Vanilla 1 1/2 Cups All - Purpose Flour 3/4 Cup Unsweetened Cocoa Powder 1 tsp Baking Soda 1/2 tsp
Salt 3 Cups
Rolled Oats 12 Oz Chocolate Chips (any flavor) 1/2 Cup Chopped
Nuts (optional)
Add the toasted
nuts / seeds, the
rolled oats, coconut, cacao nibs, dried blueberries, lemon zest, and
salt to the bowl.
Crisp 1 cup pecans or walnuts — it's always better to soak and dehydrate
nuts, as it makes them easier to digest 1/2 cup sprouted oat flour (see recipe below) 1/2 cup
rolled oats 1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon
salt
Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the
nuts, lentils, onion mixture into a food processor and pulse until combined Add the
salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and
nut mixture and
roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher
salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned
rolled or quick - cooking oats * 1 1/2 cups (140 g)
nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
1/2 block (3.5 ounces) of extra firm sprouted tofu (I buy Wildwood) 1 to 2 teaspoons Oil Ladi extra virgin olive oil pink
salt & black pepper heart of romain leaves half of an avocado, sliced sunflower parmesan (original recipe here, but sub sprouted sunflower seeds for the brazil
nuts) vegan caesar dressing (original recipe here) 3 spring
roll wrappers (I buy Happy Pho)
3 cups
rolled oats 1 cup sliced almonds 1 cup pecans 1 cup hazelnuts 1/2 cup raw shelled pumpkin seeds 1/4 cup plus 2 tablespoons dark brown sugar 1/4 cup maple syrup 1/4 cup macadamia
nut or walnut oil 3/4 teaspoon
salt
Ingredients: Whole Grain
Rolled Oats, Milled Cane Sugar, Vegetable Oil (Canola and / or Safflower and / or Sunflower Oil), Rice Flour, Cornstarch, Almonds, Honey,
Salt, Natural Flavor, Barley Malt Syrup, Cardamom Seed, Fennel Seed, Fenugreek Seed, Nutmeg.Contains: Almonds, may contain traces of other tree
nuts, wheat, milk, eggs and soy.
Feed Me Phoebe: 7 Frighteningly Healthy Halloween Recipes Jeanette's Healthy Living: Creamy Red Curry Coconut Butternut Squash Soup The Heritage Cook: Fried Cheese «Fingers» with Spicy «Bloody» Dipping Sauce (Gluten - Free) The Lemon Bowl: Lebanese Stuffed Peppers with Cinnamon and Pine
Nuts Weelicious: Cookie Dough Bites Devour: The Best Halloween Candy and Cocktail Pairings Elephants and the Coconut Trees: Halloween - Themed Appetizer: Beet and Cucumber
Rolls Taste with the Eyes: Malted and
Salted: Milk Chocolate Pots de Creme Big Girls, Small Kitchen: Olive Oil - Maple Granola Walnuts Swing Eats: Scary Monster Fingers Cheesy Bread Sticks (gluten - free) Napa Farmhouse 1885: Cabbage Slaw with Peanut Sauce Vinaigrette Red or Green: Spicy Chard Chips Virtually Homemade: Pumpkin Spice White Chocolate Rice Krispie Treat -LCB- Gluten Free -RCB- Dishing With Divya: Egg Puffs FN Dish: Trick or Treat!
Add the flaxmeal, tahini, agave,
rolled oats, macadamia
nuts, lemon zest, chopped beets,
salt, and pepper to the food processor.
Recipes include: Breakfast and Snacks: Green Smoothie, Green Juice, Cherry Ricotta Bake, Brazil
Nut Oat Yogurt, Cocoa Buckwheat Granola, Apple and Carrot Breakfast Salad, Chestnut and Buckwheat Crepes with Leeks and Mushrooms, Strawberry Oat Milk Smoothie, Amaranth Pumpkin Porridge, Key Lime Breakfast Parfait; Zucchini, Chocolate and Blueberry Pancakes; Matcha Kiwi Smoothie, Carrot Orange Muffins, Turmeric Ginger Tea, Fig Bars, Kale and Mustard Muffins, Chocolate Hemp Bars with Prune Caramel Savories: Fava Bean, Quinoa and Mint Salad, Miso and Raspberry Forbidden Rice Salad, Strawberry Soba Salad, Large Autumn Salad, Summer Bounty Salad, Roasted Kala Chana Hummus, Chunky Beet Sauerkraut, Cranberry Chutney, Marinated Stuffed Poblano Peppers, Peach and Avocado Summer
Rolls Soups: Black Lentil and Butternut Squash Chili, Avocado Cilantro Soup, Roasted Chestnut Soup, Golden Gazpacho, Pappa al Pomodoro, Lazy Sweet Potato Dumplings in Broth, Creamy French Bean Soup, Apple Anise Soup Mains: Fingerling Potato and Rosemary Flatbread Pizza, Beet and Buckwheat Gnocchi, Squash Blossom Quiche, Fava Bean Quinoa Cakes, Tarragon Millet and Pear Stuffed Squash, Coconut Black Rice with Grilled Peaches, Colorful Tacos, Citrus Broccolini with Cardamom Tofu, Cauliflower Pie, Broccoli Rabe Focaccia, Tarragon Pistachio Falafel with Grilled Peach Salsa, Black Bean Pasta with Cherries and Dandelion, Chickpea Crepes with Mango Salsa, Asparagus and Kohlrabi Tart, Butternut Squash Fritters, Heirloom Tomato, Olive and Basil Tofu Souffle, Chanterelle Mushroom and Rutabaga Tartlets, Zucchini Spaghetti with Nectarines and Pumpkin Seed Pesto, Caramelized Fennel and Fig Pizza, Celeriac Garbanzo Stew with Slow - Roasted Tomatoes, Mediterranean Dolma Tea Time: Mango Lime Tartlets, Roasted Plum Ice Cream, Rum and Raisin Bundt Cakes, Rhubarb and Rosemary Tart, Lemongrass Raspberry Trifle, Berry and Chocolate Crisp, Lemon Bars, Persimmon and Chocolate Loaf, Apple and Blackberry Cobbler, Thumbprint Cookies, Pink
Salt Chocolate Mousse Tart, Earl Grey Poached Pears with Hazelnut Panna Cotta, Swirled Acai and White Chocolate Cheesecake, Fall Sorbet Trio, Blood Orange Chocolate Cakes, Apricot and Lavender Tart, Cocoa Nib Cookies, Peach and Raspberry Tartlets, Fig Cupcakes, Black and White Chocolate Cups Play Time: Avocado and Strawberry Popsicles, Everything Halva, Vegetable Miso Soup, Thunderstorm Cookies, Spinach and Quinoa Blinchiki, Garbanzo Chocolate Pops, Animal Cookies, Whole Grain Crust Mini Pizzas, Sweet Potato and Apple Doughnuts, Chocolate Milkshake, Flower Vegetable Tartlets, Pink Lemon Coconut Bonbons, Apple and Vegetable Chips, Beet and Chocolate Pudding, Quick Spelt Bread with Concord Grape Jelly
Aloha granola contains only all - natural ingredients:
rolled oats, organic coconut, organic sunflower seeds, macadamia
nuts, dried mango, organic brown sugar, extra virgin olive oil, and kosher
salt.
Ingredients 1 2/3 cups quick
rolled oats 1/2 cup xylitol (use up to 3/4 cup if you like them a little sweeter) 1/3 cup oat flour (ground oats) 1/2 teaspoon
salt 1/4 teaspoon ground cinnamon 2 cups
nuts and seeds (almonds, pecans, pumpkin seeds, sesame seeds etc.) 1 cup dried fruit (apricots, cranberries, raisins, etc. or more
nuts and seeds if you prefer) Almond Breeze: Recipes & Ideas.
Buttery, rich, vanilla thumbprint cookies
rolled in
salted, roasted macadamia
nuts, filled with homemade, from - scratch key lime curd, and topped with a pinch of toasted coconut!
2 cups
rolled oats 1 cup dried fruit (raisins, sultanas, chopped dates / apricots 1 cup
nuts / seeds (we used shredded coconut + sunflower seeds) 1/4 teaspoon
salt 2 teaspoons cinnamon 1/2 cup melted coconut oil 1/4 cup maple syrup / honey / agave syrup / date nectar 2 tablespoons
nut butter 1/4 cup
nut milk 2 ripe bananas, mashed
PMS Bites (makes 6 bites) 6 dates, soaked in warm water for 5 - 10 minutes (reserve the soaking water) 2 tsp of date soaking water 1 tsp of coconut oil 1 tsp of cacao or cocoa powder 1 heaping tbsp of almond butter (or
nut butter of your choice) a pinch of sea
salt cacao nibs for
rolling the balls in (or shredded coconut, hemp seeds, chocolate chips, etc
Whole Wheat Banana
Nut Muffins 1 1/2 cups whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table
salt 1/4 teaspoon baking soda 2 teaspoons ground cinnamon 1 egg, beaten 1/2 cup packed dark brown sugar or sucanat 1/2 cup low - fat plain yogurt 3 tablespoons canola oil 1 cup mashed ripe bananas 1 teaspoon pure vanilla 1/2 cup chopped toasted pecans or walnuts 1/4 cup old fashioned
rolled oats
Mix 1 cup old - fashioned
rolled oats (I like Bob's Red Mill) with 1 1/4 cups
nut milk, 1/2 cup Greek yogurt, and a pinch of
salt.
Place the
rolled oats,
nuts, baking powder, spices, and
salt in a medium mixing bowl.
Ingredients for one loaf: 5 dl oat flour (gluten - free flour if necessary) 1 1/2 dl
rolled oats (gluten - free) 1/2 dl hazelnuts, chopped (or any other
nuts or seeds) 1 - 1 1/2 teaspoon
salt 1 tsp baking soda 3 1/2 dl Greek yogurt (I use fat - free)
2 cups packed large flaked unsweetened coconut 1 1/2 cups
rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any
nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea
salt 1/4 teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats into a fine powder.
Main Dishes Aubergines baked in the oven with ajvar and basil oil Pizza with figs & blue cheese Galette w. bakes tomatoes & goats cheese Zucchini spaghetti w. spicy meatballs & tomato sauce Speltotto with baked chestnuts Vegan veggie loaf Portobello burgers w. green bean fritters Mushroom stew w. celeriac mash Leek, lentil and cabbage pot Pizza with cauliflower crust Crispy chicken nuggets w. hot & sweet potato fries Japanese rice bowl w. teriyaki salmon and wakame Stuffed plaice on roasted aubergine Rye galette with caramelized fennel Poached egg on toast and roasted asparagus Grilled zucchini
rolls with creamy spelt pearls Pita pizzas with potato, tuna and avocado topping Beetroot and quinoa pot with horseradish and bacon Meatballs in spicy curry with cauliflower rice Broccoli pizza with green and groovy topping Zucchini spaghetti with walnut and chili pesto Cheesy cauliflower fritters with semi-dried tomatoes Slow roasted carrots w. lentils,
nuts and goats cheese Melanzane alla parmigiana di nuovo Shaved broccoli and fennel salad with roasted
salt almonds Vegan veggie falafels in lettuce wraps w. apple and cabbage slaw Open faced crispy chicken burger w. portobello bun Greek Kleftiko with gruyere and veggies Zucchini Fritters with feta Grain free hotdogs with homemade remoulade Vegetarian summer squash spaghetti w. corn, lentils and halloumi Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Cauliflower couscous with grilled apricots & vanilla, honey dressing + serrano wrapped chicken Green and grain free pancakes with creamy tahini and chicken salad Fish and chips Organic stuffed chicken on celeriac and lentils Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Magical Maki
rolls with cauliflower rice — sushi A danish classic «Burning Love» Open face rye sandwich with creamy chicken & apple salad + fried mushrooms
Bread Paleo
nut bread Crisp bread with seeds & whole grain Muesli buns with dried fruit and
nuts Savoury spinach muffins with ricotta Banana bread
Rolled buns with olive tapenade Focaccia bread with rosemary and sea
salt - grain free Veggie flatbreads made from leftovers Pumpkin scones with warm Christmas spices Broccoli buns — Green, Groovy and Grain free Carrot and cauliflower buns with parmesan and thyme Colorful flatbread with sweet and savoury topping
2 very ripe bananas 2 organic eggs 8 large soft date (approx. 100 g) 2 Tbsp
nut butter 1 cup
rolled oats, or other flakes (2,5 dl) 1/2 cup whole buckwheat (1,25 dl) 1/2 cup seeds (I used pumpkin & sunflower seeds)--(1,25 dl) 50 g
nuts (I used hazel) Zest from 1/2 organic orange (optional) 1/4 tsp cardamom 1/2 tsp ground vanilla A generous pinch of
salt
1 1/2 cups unsifted all - purpose flour 1 1/4 teaspoons baking soda 1 teaspoon
salt 1/2 teaspoon mace 1 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon powdered cloves 1 cup butter, softened 1 cup firmly packed brown sugar 1 1/2 cups granulated sugar 3 tablespoons milk 1 1/2 teaspoons vanilla 2 large eggs, lightly beaten 1 cup corn flakes (dry, not crumbled) 3 cups
rolled oats (quick or old fashioned, uncooked) 1 cup shredded coconut 2 cups (12 ounces) GUITTARD REAL MILK CHOCOLATE or SEMISWEET CHOCOLATE CHIPS 1 cup pine
nuts, peanuts or chopped walnuts
Ingredients 2/3 cup Flaxmeal * 4 tablespoons Chia Seeds 2 cups warm Water 100g (1 cup)
Rolled Oats 300g (~ 2 cups) ** mixed
Nuts and Seeds (try hazelnuts, pinenuts, pistachios, sunflower seeds, etc) 140g (1 cup) ** Almonds 40g (4 tablespoons) tablespoons Sunflower and / or Pumpkin Seeds 4 tablespoons Poppy Seeds 1 teaspoon Sea
Salt 2 tablespoons Extra Virgin Olive Oil
Nut & Seed Granola from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission) 3 cups
rolled oats 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup almonds, chopped 1 cup whole wheat pastry flour 1/2 tsp cinnamon pinch sea
salt 1/3 cup cold - pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so) 1/3 cup brown rice syrup or maple syrup 1/4 cup apple or orange juice (in a pinch, most other juices have worked for us too) 1 tsp vanilla 1/4 tsp almond extract
2 cups
rolled oats 1/2 cup brown sugar 1/4 cup wheat germ 1/4 cup flaxseed meal 1 tsp ground cinnamon 1 cup all purpose flour 1/2 tsp sea
salt 1 large egg, beaten 1/2 cup vegetable oil 1/2 cup honey 1 tsp vanilla extract 1/2 cup raisins (chocolate chips, cranberries or other dried fruits or
nuts)
Ingredients: 1 cup oat flour 3/4 cup old - fashioned
rolled oats 1/2 teaspoon baking powder 1/3 teaspoon baking soda 1/2 teaspoon
salt 1/2 cup raw sugar 1/3 cup canola oil 1/3 cup plain soy milk 1/2 teaspoon vanilla extract 1/2 ripe banana, cut into small pieces 1/4 cup chopped walnuts or other favorite
nut 1/3 cup semisweet vegan chocolate chips (such as Tropical Source)
Direct to food products converters butter & margarine caviar chia seeds chocolates & carob cocoa powder corn products 6x couscous Cream of Tartar eggs 9x flours 15x ghee goji berry honey milk
nuts 7x cooking oils 14x poppy seeds rice 4x rice flour
rolled oats
salts semolina syrups & sweeteners 8x sugars 4x yeast 3x
2 cups
rolled oats (gluten - free, if desired) 1 cup pecans, chopped (or any
nuts / seeds) 1/4 teaspoon ground cinnamon 2 tablespoon coconut oil, melted 2 tablespoon pure maple syrup 1 teaspoon pure vanilla extract 1/4 teaspoon sea
salt 2 tablespoon coconut flakes, unsweetened 1/2 cup dried cherries
As far as what we eat is a wide range of vegetables (not including white potatoes), a wide range of whole fruits, 90 cc mix of no
salt tree
nuts, (that's my approximation of Dr. Weber's handful of
nuts), wide variety of beans and legumes usually about 1/4 cup dry, whole grains example brown rice pasta, some organic whole grain bread, usual breakfast organic old fashioned
rolled oats with soup spoon of dried wild blueberries, 1/2 a banana, 12 no
salt almonds with skin, a little almond milk.
Overnight No - Bake Summer Oatmeal Ingredients: 1 1/2 cups
Rolled Oats 1 cup Milk Of Choice (May Substitute Orange Juice) 1 cup Plain Yogurt 1 cup Fresh Seasonal Fruits (Apples, berries, or tropical fruits) 1/3 cup Raisins Or Chopped Dried Fruit 1/4 cup Chopped
Nuts Of Choice 1/4 tsp Ground Cinnamon, or to taste Pinch Sea
Salt Directions: Combine all ingredients in a medium bowl; stir well.
1.5 cups
rolled oats, split 1/2 cup almonds 1/4 cup
nut butter 1/4 cup butter or coconut oil (butter makes these hold together better for packing in lunches, etc.) 1/3 cup honey 1/2 tsp
salt (omit if your
nuts or
nut butter are
salted) 1 Tbsp chia seeds (or flax) 1/2 cup brown rice cereal 1/4 cup sunflower seeds, toasted 2 Tbsp sesame seeds 1/2 cup dried blueberries
1/2 banana, mashed 1/2 cup almond milk 1/2 cup
rolled oats (gluten - free if necessary) 1 1/2 — 2 tablespoons almond butter (or any
nut butter) pinch of sea
salt 1 tablespoon chia seed jam (See recipe below.
1/3 cup
rolled oats 2/3 cup almond milk (or your favorite) 1 TBL chia seeds 1/2 banana sliced or mashed (see note) Dash of cinnamon,
salt and vanilla extract Top with: 1/4 cup chopped
nuts, seeds, berries and / or granola
1/2 cup
rolled oats (gluten free if necessary) 1/2 cup
nut milk 1/2 teaspoon cinnamon 1/2 teaspoon vanilla (omit if
nut milk is flavored) 1 teaspoon raw honey or maple syrup (optional) 1/2 banana 1 tablespoon
nut butter (almond or cashew work well) Pinch of sea
salt
1 cup
rolled oats 1 cup water (sub 1/2 cup of your favorite
nut milk for extra creaminess) 3 tbsp pumpkin puree 1 tsp cinnamon 1/4 tsp nutmeg and ginger pinch of
salt
Mix - ins Dried fruit (cherries, cranberries, banana chips, etc.) Chocolate (cacao nibs, dark chocolate chunks, white chocolate chips, etc.) Flaked things (
rolled oats, coconut flakes, sea
salt flakes, etc.)
Nuts / seeds (dry roasted peanuts, hazelnuts, hemp seeds, etc.) Crunchy things (coffee beans, kasha, brown rice crisps, etc..)