Add 1 cup chicken at a time to a food processor with 1 tablespoon of einkorn, 1/2
tablespoon flavor mix, 1/2 tablespoon milk, and red pepper.
Beat eggs, vinegar, milk and 1
tablespoon flavor mix together.
Not exact matches
Make the paste: Meanwhile, combine the garlic, ginger, sugar, and seafood
flavor (or 3
tablespoons water) in a small bowl and
mix to form a smooth paste.
Instead add the three main ingredients in instant
mix (cornstarch, milk powder, and granulated sugar) individually, followed by a full
tablespoon of vanilla extract to round everything out and give these cookies a classic pudding
flavor.
It also works well in oatmeal, but I have found you have to add AT LEAST two
tablespoons to get a good
flavor, or
mix it with water first.
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5
tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1
tablespoon (337g) all purpose flour 3
tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite
flavor 1 egg yolk, extra 2
tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and
mix to combine.
For those who can tolerate white flour: I added 1 level
tablespoon of self rising flour to the dry ingredients before
mixing and this small amount of SR flour gave the pancakes a little more body and rise without changing the wonderful
flavor.
This recipe has about 1
tablespoon mixed into 1 - pound of turkey, and you can really taste its earthy pine - like
flavor, which is balanced so perfectly with the honey.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers,
mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3
tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong
flavor like tomato paste) Preheat oven to 350 °F.
1 (15 - ounce) box gluten - free yellow / vanilla cake
mix (heaping 2 cups) 5
tablespoons unsalted butter, chilled, or non - hydrogenated vegetable shortening 1 extra-large egg, room temperature 1/3 cup almond milk or milk of choice 1 teaspoon pure vanilla extract 1/2 teaspoon pure lemon
flavoring (not lemon juice)
What's in it: GREENZ - 2 cups (like arugula, kale,
mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2
tablespoons chopped, bonus
flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1
tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
Italian
Mix Tip: Add 2
tablespoons of the above recipe to 1/4 cup white vinegar, 2/3 cup olive oil (Not Extra Virgin, the
flavor is too strong for this) and 2
tablespoons of water.
First bag together and shake until very well blended: 2 cups Saco dry buttermilk powder 5
tablespoons baking powder 2
tablespoons baking soda 1/4 cups vanilla powder (commercial baking product) already
mixed into 1 1/4 cups sugar 3
tablespoons salt 1/4 cup barley malt powder OR 1/4 cup malted milk powder 1/2 cup cornmeal 1/2 cup oatmeal flour or ground oatmeal OPTIONAL 1 cup ground almonds, adds fiber and
flavor OPTIONAL 2
tablespoons cinnamon, cardamon,
mixed sweet spices or pumpkin pie spice Then add, shake and
mix well: 2 cups White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and
mix / shake well: 8 cups unbleached all purpose flour, 2 pounds
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free eggs 2
tablespoons organic milk 8 teaspoons of a
mix of the following seasonings: 1 TB paprika (smoked will add a nice
flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB cayenne pepper 1/2 TB dried leaf oregano 1/2 TB dried thyme 1/2 TB onion powder 1 TB garlic powder
The
flavors mixed very nicely, and I added a
tablespoon each of cider vinegar and chicken stock to the braise.
In a large heavy - bottomed Dutch oven, heat 3
tablespoons olive oil over high heat and sauté the purée for 8 - 10 minutes, allowing the
flavors to
mix together.
Using the same pan with the same heat, add the minced garlic and diced onions to the pan and
mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the sauce a ton of
flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1
tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half
1 1/2 cups chopped Fresh Broccoli, about 1 inch pieces 1 1/2 cups diced Fresh Cauliflower, resembling rice 3/4 cup diced Fresh Tomatoes, divided 4 large Organic Eggs 3
Tablespoons Olive or Coconut Oil, plus more frying 1/2 cup grated Mozzarella or Cheddar Cheese 2 large Garlic Cloves, finely chopped (about 1
Tablespoon) 1/2 teaspoon Fresh Lemon Zest 1/2 teaspoon Sea Salt 1/8 teaspoon Hot Sauce or Siracha (this helps enhance
flavor but isn't overly spicy) 1/2 cup Gluten - Free Flour
Mix or White Flour Fresh Parsley and Lemon, for garnish
For example, if you want to add another layer of
flavor to the vinaigrette, try
mixing in 1/2 teaspoon orange zest and a few
tablespoons of fresh orange juice.
1 cup medjool dates, pitted 1/2 cup organic raw hemp seeds 1/3 cup
mix of ground flax and / or whole flax seeds (you can use both, or 1 alone) 3
tablespoons raw cacao powder 1 teaspoon vanilla bean powder 1 teaspoon lucuma powder 1 teaspoon LEVITY (red asparagus root extract powder; this is what gives the butterscotch
flavor!)
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild -
flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2
tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon
mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
Take 3 1/2 cup (100g) unrefined coconut oil, melted (but not hot) 1/2 cup + 2
tablespoons (170g) pure maple syrup 1/2 teaspoon (3g) maple
flavor 2 teaspoons (6g) pure vanilla extract 2 cups (270g) Bob's Red Mill paleo baking flour 1 1/2 teaspoons (6g) baking powder 1/2 teaspoon (2g) fine sea salt 1 cup
mix - ins, divided (below)
If you don't feel like making the strawberry syrup you can also
mix 6
Tablespoons of maple syrup with 2
Tablespoons of a good strawberry jam and have the same
flavor.
Once the
flavor has been adjusted to your desired preference, make a slurry with 1
tablespoon of the tapioca by removing 3
tablespoons of the cheese sauce from the sauce pan and
mixing in the 1
tablespoon of tapioca
Mix in a tablespoon of flavored, powdered drink m
Mix in a
tablespoon of
flavored, powdered drink
mixmix.
(This yields a strong banana
flavor, so if you're not a huge banana fan, I would suggest substituting at least one of the bananas with a flax egg instead: 1
tablespoon ground flax seeds
mixed with 2 to 3
tablespoons water per 1 egg.)
You can mimic the
flavor sans all the sugar by
mixing 1 to 2
tablespoons of apple cider vinegar with a generous shake of cinnamon and honey or maple syrup to taste.
1 1/2 cups unsweetened almond milk 1 scoop SFH Vanilla Protein Powder (tastes like cake batter — it's grass fed whey, the only whey protein I've found I can assimilate — any vanilla
flavored protein powder would be fine though) 1 - 2 handfuls
mixed baby greens 1
Tablespoon peanut butter (or other nut butter of your choice) 1/2 cup fresh blackberries 1 tsp Seed and Sprout
Mix (or seeds you have on hand like chia, hemp, flax — no need to be super specific, this is just what I used)
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers,
mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3
tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong
flavor like tomato paste) Preheat oven to 350 °F.
1/2 cup chia seeds 2 cups plant - based milk (almond, cashew, hemp, coconut) 3
tablespoons pure maple syrup 1/2 teaspoon pure vanilla extract pinch of sea salt 1 — 1 1/2 cups sliced strawberries, sliced (or choose any fruit such as mango, peach, pineapple, kiwi, or
mixed berries and add optional
flavorings or fresh herbs.)
What's in it: GREENZ - 2 cups (like arugula, kale,
mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2
tablespoons chopped, bonus
flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1
tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
For breakfast, I have a fruit — typically a slice of Papaya or 2 plantains (small banana) or a banana or grapefruit followed by a
mix made of one organic raw egg, two
tablespoons of store - bought muesli cereal to which I have added more nuts (cashews, almonds, walnuts etc.) and dried fruits (raisins, sultanas, currents, prunes, cranberry, goji etc.) a
tablespoon of Mercola «Pro-Optimal Whey» for chocolate
flavor, a teaspoon each of powdered Guarana.
Take 2 1/2 cup (100g) unrefined coconut oil, melted (but not hot) 1/2 cup (140g) pure maple syrup 2
tablespoons (28g) unsweetened almondmilk 1/2 teaspoon (3g) maple
flavor 2 teaspoons (6g) pure vanilla extract 2 cups (270g) Bob's Red Mill paleo baking flour 1 1/2 teaspoons (6g) baking powder 1/2 teaspoon (2g) fine sea salt 1 cup
mix - ins, divided (below)