Not exact matches
1
tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g
cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw
honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
2 cups Greek yogurt Non-stick
cooking spray 10 graham crackers 5
tablespoons coconut oil, melted 1
tablespoon honey 1 - 2 cups berries (raspberries, blueberries, blackberries, strawberries — hulled & sliced)
6 oz blackberries, divided 1 oz balsamic vinegar 1
tablespoon honey 1/4 teaspoon kosher salt 1 1/2 oz good quality olive oil 3 endives, leaves separated 4
cooked beets, peeled and quartered 1/4 cup thinly sliced red onion 6 oz halloumi cheese, sliced 2
tablespoons pistachios, shelled fresh thyme, for garnish
Ingredients 1 cup white whole wheat flour 1 cup 1 % milk 3/4 cup water 1 teaspoon vanilla 3 eggs 1/2 teaspoon vanilla extract 1
tablespoon melted butter 1
tablespoon honey Extra butter or non stick spray for
cooking the crepes
Even if rhubarb might call for some
honey you don't have to drop two cups of it in the pot while
cooking the fruit, just a
tablespoon (or two) is perfectly enough to make the jam nicely cringe free.
Ingredients: Prep Time: 15 mins
Cook Time: 20 mins Serves 4 1 box (16 ounces) pasta, penne 1 pound extra large shrimp, peeled and deveined 1/2 cup and 2
tablespoons Lawry's Herb & Garlic Marinade, divided 1 large yellow onion, chopped 1 can (28 ounces) crushed tomatoes 1/2 teaspoon black pepper 1
tablespoon honey 3 oz crumbled feta cheese
2 cups crispy rice cereal 2 1/2 cups quick
cooking oats 1/3 cup
honey 1/4 cup light brown sugar 5
tablespoons unsalted butter 1 teaspoon vanilla 3
tablespoons miniature chocolate chips
In a blender, add 1/2 of a sweet potato,
cooked, peeled, and diced, 1
tablespoon of walnuts, and 1
tablespoon of acacia
honey.
Ingredients: 1/4 cup firmly packed brown sugar 1/2 cup
honey 1/3 cup chopped figs 2/3 cup butter or margarine 2 large eggs 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 2
tablespoons chopped figs 1/4 teaspoon ground nutmeg 1 1/2 cups all - purpose flour 1 1/3 cups quick -
cooking oats 1/2 cup chopped walnuts
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of
cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2
tablespoon mayo - 1/2
tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2
tablespoons of
honey - 1
tablespoon of apple cider vinegar - salt to taste
Oat Crumble 1/2 cup quick -
cooking oats 1/4 cupsliced almonds 1/4 cup firmly packed brown sugar 1/4 cup all - purpose flour 3
tablespoons unsalted butter, at room temperature 2
tablespoons honey 1/2 teaspoon ground cinnamon 1/4 teaspoon salt
1/2 cup olive oil (or other oil) 1/4 cup white wine vinegar juice of two limes (lemons also work) 2
tablespoons water 1
tablespoon honey 1/2 teaspoon salt (be easy on salt, as
cooked quinoa is already salted)
Ingredients - 2
tablespoons of
cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon
honey - 2 teaspoons of soy sauce - 2
tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2 oranges (1 zested, both juiced) 3
tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick
cooking spray 1 sweet potato (peeled, grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1
tablespoon baking powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon
honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher
honey 2
tablespoons vegetable shortening 8
tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold)
HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher
HONEY BUTTER: 6
tablespoons unsalted butter (softened) 6
tablespoons honey 1/2 teaspoon Kosher
honey 1/2 teaspoon Kosher salt
cans whole plum tomatoes * 2 cups
cooked chickpeas * 1
tablespoons chopped or dried oregano * 2 handfuls chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2
tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste * Basil Pesto (1/2 cup lemon basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)
Ingredients Dressing 1/2 cup mayonnaise 1/4 cup sour cream 2
tablespoon honey, softened 1
tablespoon Dijon mustard 1
tablespoon poppy seeds salt, to taste Salad 4 cups
cooked, chopped chicken... Read More
Add remaining 1/4 cup of olive oil to the pan, along with the red wine vinegar, remaining
tablespoon of Dijon mustard,
honey, and 2
tablespoons of water, stirring to combine and
cooking for 1 minute more.
1/4 cup + 1
Tablespoon toasted sesame oil, divided 2
Tablespoons soy sauce 2
Tablespoons mirin 4 teaspoons
honey 2 teaspoons brown rice vinegar 1 teaspoon each garlic powder and black pepper 4 Portobello mushrooms 1 cup
cooked quinoa 1 cup
cooked brown rice 1/2 cup
cooked adzuki beans 1 cup shredded carrots 1 cup finely shredded cabbage 1/2 cup minced mushrooms 1/2 cup minced green onion sesame seeds, for garnish
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 salad: 1 medium bunch of lacinato kale, stems removed, chopped well 2
tablespoons extra virgin olive oil Zest and juice of one large organic lemon 1
tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of
honey) 3 cups
cooked chickpeas 1 1/2 cups
cooked barley or farro (see note below) 1/2 cup roasted, salted cashews, roughly chopped (or substitute chopped tamari almonds) Salt and freshly ground black pepper to taste
Olive oil or Coconut oil
cooking spray 3/4 cup gluten - free baking flour 1 cup water 1/2 teaspoon garlic powder salt and pepper to taste 2 heads cauliflower, cut into bite - size pieces 2
tablespoons butter 1/2 cup Ghost Scream ® hot sauce 1 teaspoon
honey Preheat oven to 450 degrees F. Lightly grease a baking sheet with
4 - 5 small fennel bulbs 2
tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon fine grain sea salt 1 1/2
tablespoons honey Half a lemon, scrubbed and sliced or cut into wedges 1/4 cup dry white wine 2 cups
cooked white beans (corona, cannellini, etc) 1/2 cup water (or reserved liquid from
cooking the beans) 1/2 cup roughly chopped dill
Granola Grahams 1 cup quick
cooking oats 2
tablespoons oat flour 1/4 teaspoon cinnamon pinch of salt 1
tablespoon coconut oil solid 1
tablespoon raw
honey * 2
tablespoons maple syrup 1 teaspoon molasses
Ingredients — 1 cup dry coconut flakes — 1/2 cup ground raw almonds — 1 teaspoon cinnamon powder — 1 egg * — 4
tablespoons coconut oil (solid at room temperature)-- 4
tablespoons maple syrup, agave nectar or
honey — pick your choice * — spoon ground nutmeg — 1/4 teaspoon ground ginger Prep time: 10 minutes
Cook time: 12 Total time: 22 Yield: 8 cookies
2 - 4
tablespoons honey, depending on desired sweetness level (I used less when
cooked in the jars, as the fruit added some sweetness.
As the vegetables are
cooking, add 1/2 cup of the blueberries to a saucepan along with the balsamic vinegar,
honey, and remaining 2
tablespoons of lemon juice.
250 puy or beluga lentils 1
tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash,
cooked and chopped into small pieces 400 ml coconut milk 1
tablespoon tahini 1
tablespoons honey or agave syrup juice of 1 lime 3
tablespoons soy sauce 2
tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon
honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4
tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha
cooked brown rice or other whole grain lime wedges
After 15 minutes, remove the squash from the oven and brush it with more of the
honey mixture (make sure you save a few
tablespoons for later), then hit it with some of the gorgeous
cooking liquid that's accumulated at bottom of the pan — this will add tons of color and flavor!
Duck and Kumquat Salad Ingredients 1/2 cup red or white wine vinegar 1/2 cup chopped Kumquats 1/3 cup vegetable oil 2
tablespoons honey Romaine lettuce leaves 1 head Belgian Endive, leaves separated 1 1/2 cups
cooked, chilled, julienne - sliced,
cooked duck... Continue reading →
For blueberry jam, for example, add a few
tablespoons of maple syrup or
honey and 1/4 cup chia seeds to a few cups of berries and
cook, stirring, over medium - low heat until it thickens.
Breakfast: 1 cup soaked,
cooked rolled oats with 2
tablespoons raw
honey, 1/2 cup pecans, 1
tablespoon ground flax seed and 1/2 cup plain whole milk yogurt.
Breakfast: 1 cup
cooked oatmeal with 2
tablespoons raw
honey and 4
tablespoons butter, 1 cup whole milk, 1 cup beet kvass, 2 teaspoons cod liver oil, 1 teaspoon butter oil.
1/2 large ripe banana 2
honey dates, pitted 1 generous
tablespoon unsweetened peanut butter Pinch of smoked or plain sea salt 1/2 cup old - fashioned rolled oats,
cooked Chopped peanuts for serving
1 can or 2 cups
cooked pumpkin or butternut squash 1/2 cup raw
honey (or 2/3 — 3/4 cup of sweetener like sugar or maple syrup) 1/2 cup coconut milk 1
Tablespoon melted ghee (or coconut butter) 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg -LSB-...]
Ingredients: 2 cups oats (quick
cooking or old fashioned) 2 large very ripe bananas 2 large eggs 1 cup plain Greek yogurt 2 - 3
tablespoons honey * 1 1/2 teaspoons baking powder (I prefer aluminum free) 1/2 teaspoon baking soda 1/2 teaspoon pure vanilla extract 1/8 teaspoon kosher salt Up to 1/2 cup mix - ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen)
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!
3 cups
cooked brown rice or quinoa 1 15 - ounce can kidney beans, drained and rinsed 1 15 - ounce can garbanzo beans, drained and rinsed 1 15 - ounce can black beans, drained and rinsed 1 cup frozen corn kernels, thawed 1 cup frozen peas, thawed 1/4 cup chopped red onion 1/4 cup chopped pimiento 2
tablespoons chopped black olives 2
tablespoons chopped fresh cilantro 3/4 cup oil - free
honey - mustard salad dressing salt to taste
3
tablespoons extra virgin olive oil 5 cups shredded Brussels sprouts 2 cups
cooked wheat berries 1
tablespoon dark sesame oil 1
tablespoon tahini 1 teaspoon
honey 1 teaspoon rice vinegar 1/2 teaspoon fine ground sea salt 1/4 teaspoon ground black pepper
Prep time: 10 min
Cook time: 1 hour 10 min Total time: 1 hour 20 min INGREDIENTS Crust 1/4 cup coconut oil, melted 1/4 cup
honey (or sub maple syrup) 1 cup almond meal 1 cup unsweetened shredded coconut 1/2 teaspoon sea salt 1/2 teaspoon baking soda Filling 2 pounds purple yams, peeled and cut into 1 - inch rounds (about 4 cups worth) 3/4 cup canned coconut milk (not low fat) 1/2 cup maple syrup 1 1/2
tablespoons tapioca starch 1...
Ingredients: 1 pound
cooked and cooled chicken breasts, diced (about 2 cups diced chicken) 3 scallions, finely chopped 1/3 cup fresh cilantro leaves, chopped 1/3 cup diced dried apricots 1/3 cup chopped roasted cashews 1 1/2
tablespoons hemp seeds (optional) For the dressing: 1 cup plain nonfat plain Greek yogurt 2
tablespoons curry powder Juice of 1/2 lemon 1 teaspoon
honey Pinch of cayenne pepper (optional) Salt Freshly ground black pepper
1 large carrot, spiralized with Blade D, noodles coarsely chopped (or 1 heaping cup shredded carrots) 2 scallions, chopped 1 red bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 1 yellow bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 2 cups spiralized or thinly sliced red cabbage 1/2 cup fresh cilantro, coarsely chopped 1/2 cup
cooked red quinoa, preferably chilled 1
tablespoon sesame seeds for garnish (optional) For the dressing: 2
tablespoons avocado oil or extra-virgin olive oil 3
tablespoons sesame oil 3
tablespoons low - sodium soy sauce or tamari 2
tablespoons rice vinegar 1 teaspoon fresh lime juice 2
tablespoons honey 1
tablespoon grated fresh ginger 3 garlic cloves, chopped
3 pounds turkey 1/3 pound veggies / fruit (from 2 sources, see list above) 1/3 pound kidney beans (
cooked weight, blended) 2
tablespoons pound ground flax seed 1 teaspoon sesame oil 1 teaspoon
honey 1 teaspoon salt
3 cups of pumpkin (or other winter squash), peeled and cut into 1 - inch cubes extra-virgin olive oil fine grain sea salt 12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered) 2 cups
cooked wild rice * 1/3 cup sunflower seeds 1/3 cup olive oil 2
tablespoons lemon juice 1/4 teaspoon salt 1
tablespoon honey 2
tablespoons warm water 1/2 cup cilantro, finely chopped