Add
another tablespoon of oil if you need it, then add the firmer vegetables, such as carrots, bell pepper and broccoli.
You can fry each fritter in 1/2 tablespoon instead of 1
tablespoon of oil if you'd like to cut down the fat.
Not exact matches
But
if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3
tablespoons coconut
oil, and 1/4 tsp sea salt.
2
tablespoons olive
oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves
of garlic diced 1 lb ground beef 3 small logs
of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2
tablespoon paprika 1/2 teaspoon cayenne * omit
if sensitive to heat 1/2 teaspoon tomato paste
If you're using kale or another green, you can choose to leave it raw or sautee it over medium high heat with a
tablespoon of oil, 2 cloves
of garlic, and salt and pepper to taste.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2
tablespoons olive
oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...)
if desired, optional Salt and pepper to taste
1 onion, peeled and halved (
if using slow cooker) or chopped (
if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2
tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon
of paprika 1 tbsp olive
oil freshly squeezed lemon, to taste
* 1
tablespoon olive
oil * 1
tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more
if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two
of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Unrefined coconut
oil does lend a distinct coconut flavor to your baked goods
if you use more than a few
tablespoons, so
if that doesn't vibe with the flavors
of your dessert, try using refined coconut
oil (disclaimer: the refining process removes some
of the nutrients found in coconut
oil).
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe
if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1
tablespoon of olive
oil Mushroom Filling - olive
oil -8 oz
of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves
of garlic, minced -2 big handfuls
of spinach leaves -1 / 2 cup (250 ml)
of heavy cream - salt & pepper to taste - 1 cup (128g)
of ricotta Carbonara - 2 chicken breasts -1 cup
of blanched peas -4-6 slices
of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1
tablespoon peanut
oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk
of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2
tablespoons ketchup 2
tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2
tablespoons sugar (or more to taste) Salt to taste,
if needed Preheat a sauce pan over medium heat.
1/4 lb
of red chilies, seeded and diced 1 habanero (optional — or a more mild chili
if you prefer), seeded and diced 1 medium sized red pepper, seeded and diced 5 cloves
of garlic, sliced 1
tablespoon of grapeseed or sunflower
oil
3 cups cashews, soaked for 1 hour 3/4 cups coconut
oil, melted fresh squeezed lemon juice
of 1 lemon 1/2 cup agave nectar (or raw honey
if not strict vegan) 1
tablespoon pure vanilla extract 1/4 cup filtered water
Deconstructed Hummus Salad 1 garlic clove, minced 3
tablespoons extra virgin olive
oil 3
tablespoons tahini 1 - 2
tablespoon lemon juice (start with a
tablespoon, add more to taste
if needed) 1
tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package
of mixed greens (note: I also had about 2 cups
of leftover red kale and used that as well) 2
tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled
if you're feeling fancy) 3
tablespoons olive
oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4
of it) Juice
of half a lemon
If you'd like a more traditional roux, just add 3 more
tablespoons of vegetable
oil.
Drizzle the salad with the last
tablespoons of olive
oil, lemon juice and extra salt and pepper,
if it needs it.
If you add both the egg yolks and 1
tablespoon of coconut
oil, it can have 30 + grams
of fat, which may be just right for some and high for others.
Ingredients 1
tablespoon butter (or olive
oil if you prefer) 1/2 to 1 cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4 cup (or a little less) jarred salsa (your favorite) or other condiment
of your choice) 1/4 cup grated (or shredded) cheddar cheese (or other cheese
of your choice)
Repeat with the other half and another
tablespoon of olive
oil,
if needed.
INGREDIENTS — per person 2 eggs (free range, grass fed,
if possible) 2
tablespoons of milk (coconut or almond) 1/2
tablespoon olive
oil 1 sprig...
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch
of salt 1 egg, beaten (or 1 flax egg
if vegan **) 1/4 cup coconut
oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2
tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
3 / 4C Light spelt flour (or other flour
of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T
Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thi
Oil (I used rapeseed, but any neutral
oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thi
oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra
tablespoons of milk
if your tahini is very thick.
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free
if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed
oil (olive
oil, melted coconut
oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2
tablespoons flaxseed (optional)
1 cup dried white beans 2
tablespoons vegetable
oil 2 pounds lamb stew meat or boneless leg
of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed
if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
Note:
If your bunch
of kale seems to be extra-large, add an extra
tablespoon of coconut
oil and cocoa powder to make sure you can coat all the leaves (or do it anyway for extra chocolate kale chips!).
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half
of the peanut
oil to form a thick paste / Add other spices, half
of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other
tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper
if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chive
if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes /
If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chive
If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (
if you can have unrefined sugars, you could substitute with 2
tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut
oil — use for frying in skillet and instead
of butter to serve raw honey — instead
of syrup raw pecans — shelled
If the aillade is too thick (it should be thick, but still runny), add an additional
tablespoon or two
of olive
oil.
1/4 cup coconut
oil 2
tablespoon raw coconut butter (optional, use regular coconut
oil if not available) 3
tablespoon raw honey, one that becomes solid at room temperature (use agave or maple syrup
if vegan) juice
of 1/2 lemon
Drizzle the remaining 1
tablespoon of olive
oil over the pasta, stir, and season with salt and pepper
if needed.
2 cans
of full fat coconut milk (like these) 2
tablespoon tapioca or arrowroot starch 2
tablespoons coconut
oil 8
tablespoons raw honey, divided (or maple syrup for a vegan option) 1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops
of liquid stevia,
if extra sweetness is desired 8 - 10 fresh figs (reserve a few for serving
if desired)
What's in it: 2
Tablespoons olive
oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk
of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1
tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2
Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added,
if possible) 14 oz water (you'll fill one
of those empty tomato cans to measure) Salt and Pepper to taste
2 teaspoons coconut
oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more
if needed ** 1 cup diced dried apricot (from about 16 apricots) 6
tablespoons white granulated sugar or cane sugar pinch
of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
Place the onion and pepper into a pan with a
tablespoon of cold pressed rapeseed
oil,
if you have it, otherwise with whatever
oil you have
2
tablespoons extra virgin olive
oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded
if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
In a pan heat 2
tablespoons of extra virgin olive
oil, brown the coriander powder (
if you do not like strong flavours, pound the coriander coarsely, let it season the hot
oil, and then remove it, so you will only have its delicate aroma).
If your hazelnut butter is more solid, you can try to add one or two
tablespoons of vegetable
oil like canola.
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
* 2
tablespoons organic butter * 1
tablespoon olive
oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful
of herbs, chopped (
if not using slow roasted tomatoes) * 6 eggs, preferably organic and free - range * 2
tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper
Add 3
tablespoons rice vinegar, 1 Tbsp sesame
oil and 1 tsp sugar with a pinch
of crushed red pepper flakes (or more
if you want them spicier!).
3
Tablespoons (or more) vegetable
oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup chicken stock 2
Tablespoons tomato paste 1/2 cup dry white wine 2
Tablespoons hot paprika)
If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2
Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive
oil 1 cup
of cooked black soybeans, rinsed (
if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1 red bell pepper, roasted, peeled and diced 2
tablespoons minced flat - leaf parsley Salt and freshly ground black pepper to taste 2
tablespoons fat - free feta cheese
Note:
If you don't plan to run a marathon the next day, you might use only 1/4 cup (or 4
tablespoons)
of oil total for the roasting and wilting.
* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (
if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest;
if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1
tablespoon toasted walnut
oil (or use a different neutral
oil like grapeseed) * 1
tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two
of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more
if needed) * 1 - 2
tablespoons cacao nibs or finely chopped dark chocolate
If you don't have lemon
oil you can substitute with a
tablespoon of extra virgin olive
oil and a couple
of teaspoons
of lemon juice.
If needed, add a few more
tablespoons of avocado, or olive
oil and toss.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1
tablespoon of olive
oil; once the
oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple
of pinches
of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch
of salt
if needed, and set the mixture aside for a moment, keeping warm.
Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1
Tablespoon vegetable
oil 1/4 cup white wine juice
of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or romano to dust over baguette baguette Prep Time: 20 mins (
if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle
of shredded cheese.
* 1 head
of California endive (I used red), ends trimmed off and chopped * 1 big handful
of Tuscan kale, chopped * 1 pink grapefruit, segmented (chop the segments in half
if they are large), plus 1 - 2
tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe avocado, diced * 3 - 4 ounces
of naturally smoked wild smoked, chopped * 1 - 2
tablespoons of finely chopped red onion * 2
tablespoons avocado
oil or olive
oil, plus more to taste * freshly ground black pepper