6 ripe tomatoes (I used plum but any would do) 1 onion, chopped 1 teaspoon salt, or to taste 1/2 to 1 teaspoon ground black pepper 1 1/2 to 2 teaspoons
sugar small handful fresh basil (about 12 - 16 leaves) sour cream or Greek yogurt for garnish
Not exact matches
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut
sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1
small or 1/2 medium sweet potato, peeled and finely shredded 1
small or 1/2 medium beet, peeled and finely shredded large
handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
Ingredients: - cooking spray -1 / 2 cup whole wheat flour -1 / 2 cup all - purpose flour - brown
sugar, to taste -2 1/2 tsp baking powder -1 / 4 tsp salt -1 cup rolled oats -1 cup soy milk -1 / 4 cup extra virgin olive oil -1 egg -1 1/2 tsp vanilla extract -1 1/2 tsp cinnamon -2
handfuls of dried cranberries -1
small apple, diced -1 banana, diced
As far as topping your oatmeal, I like to add almond milk (my kids prefer regular milk), a
small handful of toasted pecans, and a
small spoonful or brown
sugar or maple syrup.
Tomato Sweet Basil Sauce 2 tablespoons extra virgin olive oil 1
small onion, diced 6 garlic cloves, minced 2 bay leaves pinch red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2 tablespoons full - bodied red wine 2 (796 mL) cans organic diced tomatoes (or 12 - 15 diced fresh tomatoes) 1 oz (
handful) fresh basil, chopped 1 teaspoon brown
sugar
From there, grab a
small handful of the big
sugar you set aside earlier and roll each ball between your palms to heavily coat the outside of each dough ball.
And a
small handful of unsweetened carob chips, just for a little more chocolatey kick without adding
sugar.
Ingredients 2
small heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4 small thai chili, depending on your feelings towards spice, sliced about 2 tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (opti
small heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4
small thai chili, depending on your feelings towards spice, sliced about 2 tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (opti
small thai chili, depending on your feelings towards spice, sliced about 2 tablespoons
sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped
Small handful basil leaves, torn (optional) Small handful mint leaves, torn (opti
Small handful basil leaves, torn (optional)
Small handful mint leaves, torn (opti
Small handful mint leaves, torn (optional)
1/2 head green cabbage, cut thinly in shreds or chopped finely 2
small carrots or a
handful of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons
sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start
small)
Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4
small, skinless chicken breasts 1 lemongrass stalk, bruised 150g
sugar snap peas, halved lengthways 1/2 tsp soft brown
sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood
handful fresh basil leaves 1.
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4
small, skinless chicken breasts 1 lemongrass stalk, bruised 150g
sugar snap peas, halved lengthways 1/2 tsp soft brown
sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood
handful fresh basil leaves 1.
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic
sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the
smaller amount before adding more *
handful of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into
small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1
handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1
small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large
handful of fresh mint leaves 1 large
handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown
sugar or palm
sugar
Filling: 1 mango 1/2 cucumber 2 carrots 1 avocado 1
small pack sprouts 1
small pack
sugar snap peas 1/4 wild cabbage 1
handful cashew nuts or peanuts (chopped) fresh coriander (cilantro) fresh mint leaves
for the filling 2 tbsp ground almonds ~ 400 g (14 oz) peaches, sliced 2 tbsp demerara
sugar + more for sprinkling
small handful of pistachios, roughly chopped
2/3 cup dried mung beans (green) 4 Tbsp olive oil 2 cloves garlic 1 tsp cumin 1 tsp coriander 1 tsp crushed red pepper 2 Tbsp white wine vinegar 3 large carrots a pinch of
sugar 1 1/2 cups cilantro lemon juice / lemon zest
small handful of feta cheese, crumbled
1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow onions, sliced 5 cloves garlic, minced 2 red bell peppers, seeded and sliced into 1 cm wide strips 1 yellow and 1 orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp organic raw
sugar 2 bay leaves 1.5 tbsp dried coriander
Handful fresh parsley (be generous) 4 large or 6
small tomatoes, roughly chopped Salt and pepper to taste
3/4 cup (170 grams) butter, softened 1/2 cup tahini 1 1/4 cup packed dark brown
sugar 1/4 tsp salt 2 cups flour + extra for dates 8 Medjool dates, chopped into
small pieces (you can replace dates with other ingredients like chocolate or nuts)
Handful of sesame seeds
I make up batches of little tupperware pots of
sugar free jelly,
small handful of frozen unsweeted berries and topping of plain full fat Greek yogurt and tiny amount of grated very dark chocolate for daily evening desserts.
Ingredients 4 carrots
Handful of parsley 2 cucumbers, peeled 2 stalks celery 1 red pepper 1 green pepper 2 kale leaves or a handful of spinach Small handful lettuce 1 beet (optional for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Ca
Handful of parsley 2 cucumbers, peeled 2 stalks celery 1 red pepper 1 green pepper 2 kale leaves or a
handful of spinach Small handful lettuce 1 beet (optional for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Ca
handful of spinach
Small handful lettuce 1 beet (optional for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Ca
handful lettuce 1 beet (optional for
sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Carbs:...
A
small handful of nuts is perfect to keep your blood
sugar stable.
An extra glass of fruit juice... a
handful of almonds... cream and
sugar in your morning coffee... cooking oils...
small high - calorie snacks added in here and there...
One tip I will give, is that I've always found when
sugar cravings hit really hard, try eating an apple and a
small handful of almonds along with a full glass of water.
Filling: 1 mango 1/2 cucumber 2 carrots 1 avocado 1
small pack sprouts 1
small pack
sugar snap peas 1/4 wild cabbage 1
handful cashew nuts or peanuts (chopped) fresh coriander (cilantro) fresh mint leaves
INGREDIENTS: 4 tablespoons olive oil, 1 kg roma tomatoes, halved; 2 garlic cloves, halved; 1 onion, sliced;
small handful of thyme sprigs; 1 teaspoon caster
sugar; 1 litre chicken stock; 2 semi-dried tomatoes; 1 tablespoon barbecue sauce; sea salt.