Saute the sauce in 1
tablespoon of the oil for 10 minutes, stirring frequently.
In a pan, sauté the tomatoes, half the onion, and the garlic in 1
tablespoon of the oil for 10 minutes.
While the squash is roasting, massage the kale with the 1
tablespoon of oil for 1 to 2 minutes, until evenly coated.
Okay so you know those chocolate mug cakes that call for like 1/2 cup of sugar and 4
tablespoons of oil for «one serving»?
Working in batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side, using 2 more
tablespoons of the oil for the second batch.
I followed the reciepe but instead of using butter subsituted the 2
tablespoons of oil for 2 tablespoons of applesauce and it turned out awesome.
Not exact matches
Heat 1
tablespoon of oil in a wok and fry the bacon
for 3 minutes.
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2
tablespoons light agave syrup 1/2 cup water 2
tablespoons vanilla extract 2
tablespoons raw honey zest
of 2 lemons 2
tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch
of salt 8
tablespoons Bio-k acidophilus 1 cup coconut
oil 2
tablespoons sunflower lecithin (optional)-- really good
for you
I know you guys said any added oils aren't necessary, but
for the spiced version I found that adding a few
tablespoons of coconut
oil not only brought it back to its beautifully smooth and creamy consistency but also added a wonderful flavor.
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour
of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds
of 1 vanilla bean 1/4 cup honey 1/2 cup coconut
oil pinch
of sea salt 4
tablespoons poppy seeds, plus more
for sprinkling
for the filling 1
tablespoon olive
oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful
of fresh basil — torn, optional
The mozzarella sticks we whipped up required no
oil and the company says that
for a little over 2 pounds
of potatoes, cooks just need to add one
tablespoon of oil.
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2
tablespoons unsweetened cocoa powder 2
tablespoons coconut
oil — melted 1
tablespoon chia seeds 1 teaspoon vanilla extract pinch
of salt 1.
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat
of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1/4 cup cashews — soaked
for 2 hours 4 - 5
tablespoons light agave syrup or another sweetener
of choice 1 teaspoon vanilla extract 1/2
tablespoon freshly squeezed lemon juice pinch
of sea salt 3 - 5
tablespoons dairy - free acidophilus (optional) 1/3 cup coconut
oil — melted
Pastry and Assembly: 2 cups flour Pinch
of salt 1/2 teaspoon baking powder 1
tablespoon butter 1 egg, beaten slightly Water Vegetable
oil for deep - frying
I made some minor alterations: since I have a sensitive stomach and have had trouble with high - fat foods in the past, I substituted two
tablespoons of yogurt
for the
oil.
I used to add 1
tablespoon of coconut
oil or palm shortening but don't find it necessary
for the texture so it has been removed.
1
tablespoon unsalted butter 1
tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce
of your choice (
for serving)
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3
tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2
tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2
tablespoons of Bob's Red Mill organic coconut flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch
of saltghee or coconut
oil (
for frying)
For the vinaigrette: 1/4 cup grapeseed
oil Juice
of 2 lemons 1
tablespoon Dijon mustard 1/4 teaspoon cayenne pepper, or to taste Pinch
of dried oregano Salt and pepper to taste
Prior to brushing your teeth, place one
tablespoon of Viva Naturals Organic Coconut
Oil in your mouth and swish
for 15 to 20 minutes.
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1
tablespoon melted coconut
oil (optional, can use other
oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt
oil,
for pan frying
There is also the «
oil pulling» method
of dental cleansing, which involves slowly swishing approximately one
tablespoon of coconut
oil (or similar
oil) around in your mouth
for ten to twenty minutes.
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.
For the Homemade Tortilla Chips: 7) 12 tortilla sheets (I used wheat tortillas, but you can always use corn tortillas) 8) 2
tablespoons of vegetable cooking
oil
2 teaspoons olive
oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots
of fresh black pepper 1
tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra
for garnish
for the lentils: a few
tablespoons of olive
oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves
of garlic, minced 2 cups
of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two)
of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig
of rosemary, depending on how flavorful your broth is)
For the arepas: 7 1/2 cups lukewarm water 2 tablespoons salt Pinch of sugar 6 cups pre-cooked white cornmeal, or harina pan Vegetable oil for pan fry
For the arepas: 7 1/2 cups lukewarm water 2
tablespoons salt Pinch
of sugar 6 cups pre-cooked white cornmeal, or harina pan Vegetable
oil for pan fry
for pan frying
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2
tablespoons extra-virgin olive
oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions
of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes
for sprinkling
1
tablespoon dark sesame
oil 1 3.5 lb bone in pork shoulder (Boston butt), trimmed 1/2 teaspoon kosher salt 1
tablespoon peeled fresh ginger 6 cloves garlic, minced 2 cups cherry cola 1/2 cup
of hoisin sauce (click here
for a recipe to make your own!)
* 2 cups uncooked quinoa, soaked
for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2
tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6
tablespoons avocado
oil or extra-virgin olive
oil * Coarse sea salt and finely ground black pepper
The spinach: Wash and rinse a big pile
of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove
of finely chopped garlic sizzle in a couple
of tablespoons of olive
oil before adding all or most
of the still - wet spinach to the pan / It will have a sizzling hissy fit
for a moment / Pop on the lid
for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on
for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.
For the topping I roasted in a skillet about 1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2
tablespoons coconut
oil until fragrant and just spread it over the top
of the quinoa to serve.
* 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
• 1 can chick peas (no salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch
of salt • juice from one small lemon • 2
tablespoons olive
oil + extra
for garnish • chopped cilantro
for garnish • chopped green serrano
for garnish
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water
for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
for at least 2 and up to 8 hours zest and juice
of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds
of one vanilla bean 2
tablespoons plus 2 teaspoons coconut
oil 2
tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut
oil together until liquid and uniform.
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
My near black bananas were extra large and soft so the mashing was easy, but I managed to explode most
of the butter into the microwave while melting it (oops, won't try that technique again), so I added a bit
of oil to make up
for the lost butter, and I used a bit
of pumpkin pie spice and a
tablespoon of Amaretto instead
of the recipe spices and bourbon.
3 cups soaked cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two
of salt 3
tablespoons lecithin 3/4 cup coconut
oil or coconut butter
MAKES 4 - 6 tacos INGREDIENTS
for the tangy cashew cream: 1/2 cup
of cashews, soaked
for a min
of 2 hours 1/4 cup
of water 1
tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve
for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower
oil (or another neutral high - heat
oil)
for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
To add a little bit more flavor, you could first saute» your onion and garlic in about 1
tablespoon bacon drippings or
oil for 5 minutes, then add the rest
of the ingredients.
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
1 pound kale, washed, stemmed, and cut into small pieces 2
tablespoons butter 2
tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional,
for color) a pinch
of freshly grated nutmeg a
tablespoon of olive
oil,
for greasing the baking pan
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking ti
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block
of extra firm tofu
for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking ti
for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots
of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2
tablespoons of coconut aminos (or soy sauce or tamari) along with 1
tablespoon melted coconut
oil and red chili flakes; (4) add in 1 1/2
tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit
for 25 minutes until crispy and golden on the outside, tossing halfway through cooking ti
for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.
I just made this but substituted a
tablespoon of applesauce
for the
oil to make it lower in calories / fat.
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)
My standard recipe
for a batch
of plain popcorn is: 1 1/2
tablespoons coconut
oil + 1/2 cup popcorn kernels + 1/2 - 1 teaspoon kosher salt.
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch
of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1
tablespoon olive
oil Corn meal -
for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
for spreading on pizza peel
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2
tablespoons olive
oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
Drizzle another
tablespoon or two
of oil into the pan, add the patties and cook
for 10 minutes or until cooked through, turning once.
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.