Scoop about 3 tablespoons of the quinoa mixture into each lettuce leaf, and top with 1 chicken tender and 1
tablespoon yogurt sauce.
Not exact matches
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)
To make the tartar
sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1
tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek
yogurt, 1/2
tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
1 cup white rice flour 3/4 cup brown rice flour 1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup cornstarch 1 teaspoon salt 2
tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1
tablespoon xanthan gum or guar gum 1
tablespoon yeast 3 large eggs, room temperature 1/2 cup water or cranberry liquid, warm to touch 1/2 cup mayonnaise,
yogurt or dairy - free
yogurt 1/2 cup canned whole berry cranberry
sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optional
FOR THE TZATZIKI
SAUCE 1 cup plain
yogurt 2
tablespoons chopped fresh mint (I subbed parsley) 1 teaspoon minced garlic 1/2 teaspoon salt Squeeze of fresh lemon juice
1
tablespoon sesame oil 1
tablespoon Sriracha 1
tablespoon soy
sauce 1 pound ground beef 2 ounces Cabot Extra Sharp Cheddar, sliced or Extra Sharp Cracker Cuts 2
tablespoons Cabot Plain Lowfat Greek
Yogurt 1/2 teaspoon soy
sauce 1
tablespoon Sriracha 2 burger buns 1/4 cup mild kimchi
In a small bowl, combine Cabot Plain Lowfat Greek
Yogurt, 1/2 teaspoon soy
sauce, and 1
tablespoon Sriracha.
Spread the buns on each side with a
tablespoon or two of
yogurt sauce, then top with the burger patties, sliced avocado, tomato, onion, and sprouts.
For the chive -
yogurt sauce: 1/2 cup plain greek
yogurt 1
tablespoon fresh lemon juice 2
tablespoons chopped chives 1/4 teaspoon garlic powder Salt and pepper to taste To make it: combine all the ingredients, stir, taste, and season to taste.
5 cloves garlic, peeled and chopped 2
tablespoons butter 2 tablespooons masala powder 1/4 cup
yogurt, Greek preferred 1 cup Onion
Sauce (see recipe below) 1 cup whipping cream 4 legs roasted young chicken, meat cut from the bone in strips Salt to taste
Ingredients: Tzatziki
Sauce: — 1 container (6 oz) Yoplait © Greek Fat Free plain
yogurt — 1/4 cup chopped cucumber — 3
tablespoons chopped red onion — 1
tablespoon chopped fresh dill weed — 2 teaspoons fresh lemon juice — 2 garlic cloves, minced — 1/4 tsp salt
ingredients ROASTED GARLIC: 1 head garlic (halved widthwise) 1
tablespoon olive oil ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1
tablespoon unsalted butter 3
tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek
yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel
sauce (recipe above) Kosher salt and freshly ground black pepper (to taste)
We like Brummel & Brown Vegetable Oil and
Yogurt Spread 2
Tablespoon Bigfat's 3o8 garlic ginger hot
sauce 1/4 teaspoon salt Breading 1/2 cup all - purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper (These wings are also great without the breading if you prefer) Heat oil in a deep fryer to 375 degrees F (190 degrees C).
4 oz 1/3 less fat cream cheese, softened, Using Greek
yogurt may be a healthier option 1/2 cup organic creamy peanut butter 1/2 cup confectioners sugar 6 - 8 lady fingers, chopped 1/3 cup cacao liquor, if using cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor too much Chocolate fudge
sauce 1/2 cup heavy cream plus 2
tablespoons confectioners sugar.
I made mine with 5
tablespoons soy
yogurt, 1/2 teaspoon white wine vinegar, 1/2 teaspoon soy
sauce, 1/2 teaspoon lemon juice and 1/4 teaspoon salt.
1 Pound Cooked Chicken Breast Meat, Cut Into Strips 2
Tablespoons Hot Buffalo Wing
Sauce (Plus Additional For Assembly) Salt & Pepper Dash Cayenne Pepper 4 Whole Wheat Tortillas 1 Celery Stalk, Cut Into Matchsticks 1 1/2 Cups Baby Spinach 1 Large Tomato, Cut Into Dice
Sauce: 1/4 Cup Crumbled Blue Cheese 1/4 Cup Low Fat Olive Oil Mayonnaise 3
Tablespoons Fat Free Greek
Yogurt Sat & Pepper
1
Tablespoon Olive Oil 1 Pound Boneless, Skinless Chicken Thighs Cut Into 1 1/2 Inch Pieces 1 Pound Boneless, Skinless Chicken Breasts Cut Into 1 1/2 Inch Pieces 1 Medium Onion, Peeled & Diced 1 Sweet Red Bell Pepper, Seeded & Diced 3 Cloves Garlic, Peeled & Minced 1 (14 Ounce) Cans Chopped Tomatoes 1/3 Cup Spicy Wing
Sauce (Like Frank's) 2
Tablespoons Worcestershire
Sauce 2
Tablespoons Mustard 1
Tablespoon Dark Brown Sugar Salt & Pepper 6 Whole Wheat Hamburger Buns
Sauce: 1/2 Cup Fat Free Greek
Yogurt 1/2 Cup Light Olive Oil Mayonnaise 1/3 Cup Blue Cheese Crumbles Salt & Pepper
Ingredients: 10 chicken wings (already cut and sectioned) 1
Tablespoon salt 2
Tablespoons Bigfat's 3o8 Hot
Sauce (more or less depending on how spicy) 3
Tablespoons margarine (I prefer Brummel & Brown Vegetable Oil and
Yogurt Spread.
1 teaspoon olive oil 1 onion 1/2 sweet potato (about 4 oz), diced 1 garlic clove, minced about 1 cup cooked winter squash 1/2 cup cooked chickpeas dash of hot
sauce (optional) dash of turmeric 1/2 teaspoon cumin 1/2 teaspoon salt 1 teaspoon finely minced ginger root 1
tablespoon flour
Yogurt, chopped herb, and pita (optional, for serving)
1 cup cooked and mashed butternut squash 3/4 cup plain, unsweetened nondairy
yogurt 3/4 cup water 1/2 white onion, quartered 5
tablespoons nutritional yeast flakes 1/2 cup raw cashews 3
tablespoons tapioca flour 1/2 chipotle chile in adobo
sauce, plus more if desired 1 teaspoon salt
While the steaks are baking, prepare a
sauce - mix greek
yogurt, 1
tablespoon of dill, 1 teaspoon of grated lemon peel, 1
tablespoon of lemon juice and 1/2 teaspoon of pepper.
Finely mince 1 clove of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup of Greek
yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried dill, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in about 1
tablespoon of extra virgin Spanish olive oil while you continue to stir, once finished cover with seran wrap and add the
sauce to the fridge
For the tahini
sauce: 1 1/4 cups plain
yogurt (full fat or non-fat) 1/4 cup tahini (sesame paste) 2
Tablespoons fresh lemon juice
FOR THE
YOGURT SAUCE 1 cup plain, nonfat Greek yogurt 2 tablespoons chopped fresh cilantro or parsley (if you're a cilantro hater like my hus
YOGURT SAUCE 1 cup plain, nonfat Greek
yogurt 2 tablespoons chopped fresh cilantro or parsley (if you're a cilantro hater like my hus
yogurt 2
tablespoons chopped fresh cilantro or parsley (if you're a cilantro hater like my husband!)
** I made a simple «cream
sauce» to top — 1 6 - oz organic maple flavor
yogurt thinned with a couple
tablespoons of milk, and a dash of ground cinnamon.
4 oz ground turkey meat 1
tablespoon chopped onion salt and pepper juice of a lemon chopped lettuce salsa / pico de gallo 3 - 4
tablespoons Chobani nonfat plain Greek
yogurt Tapatio hot
sauce
If you want to make the recipe with dried rosemary instead of dill, reduce the amount to 1
tablespoon and skip the
yogurt sauce in step 5.
ingredients CHICKEN: 2
tablespoons olive oil 3 pounds chicken wings SALSA VERDE: 1 bunch parsley 1 shallot (peeled, roughly chopped) 2
tablespoon salt - packed capers (rinsed) 1/2 teaspoon Aleppo pepper 2 salt - packed anchovies (rinsed, filleted) 1 clove garlic (peeled) 1 jalapeno (stemmed, seeded) 1 lemon (juiced) 1/2 cup olive oil Kosher salt and freshly ground black pepper GREEK
YOGURT SAUCE (OPTIONAL): 1 cup full - fat Greek yogurt 3 cloves garlic (peeled, grated) 2 lemons (zested, juiced) 3 - 4 tablespoons olive oil Kosher salt and freshly ground black pepper (to
YOGURT SAUCE (OPTIONAL): 1 cup full - fat Greek
yogurt 3 cloves garlic (peeled, grated) 2 lemons (zested, juiced) 3 - 4 tablespoons olive oil Kosher salt and freshly ground black pepper (to
yogurt 3 cloves garlic (peeled, grated) 2 lemons (zested, juiced) 3 - 4
tablespoons olive oil Kosher salt and freshly ground black pepper (to taste)
ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME
YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
YOGURT DIPPING
SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black p
SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1
tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry
Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black p
Sauce: Curry
Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black p
Sauce (for serving, below) 1
tablespoon curry powder 2
tablespoons olive oil 1 cup Greek
yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper
Combine 1/3 cup Greek
yogurt, 2
tablespoons fresh lemon juice, 1
tablespoon olive oil, 2 teaspoons red wine vinegar, 2 teaspoons Worcestershire
sauce, 1 teaspoon anchovy paste, 1 teaspoon Dijon mustard, 1/2 teaspoon freshly ground pepper and 1 garlic clove, minced in a bowl, stirring well with a whisk.
Ingredients • 1 pounds ground chicken breast (turkey would work too, no one will know) • 2
tablespoons finely grated carrots • 1
tablespoon finely grated celery • 2
tablespoons red onion, finely diced • 1/8 to 1/4 cup buffalo hot
sauce (depending on how hot you like it), plus a little on the side to baste with • 1/2 teaspoon garlic powder • salt and pepper to taste • 3 or 4 whole wheat buns • Serve with carrot - celery slaw and
yogurt - blue cheese
sauce (recipe to follow) Directions 1.
Dulce de Leche Cake 6
tablespoons (85 grams) unsalted butter, room temperature 1 cup (200 grams) brown sugar, packed 1/2 cup (100 grams) granulated sugar 3 large eggs 1/2 cup (120 grams) sour cream (or plain, non-fat
yogurt) 1/3 cup (75 grams) vegetable oil 3/4 cup (325 grams) dulce de leche
sauce 1 teaspoon vanilla extract 2 2/3 cups (320 grams) cake flour 2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3/4 cup (180 mL) milk of choice
1 1/2 pounds ground turkey 1/2 cup Cabot Plain Lowfat Greek
Yogurt or Cabot Plain Greek
Yogurt, plus more for buns 1
tablespoon Worcestershire
sauce 1/2 teaspoon ground red pepper (cayenne) 1 shallot, finely diced Cooking spray Cabot Habanero Cheddar, Cabot Jalapeno Light Cheddar, or Cabot Pepper Jack, sliced (about 6 ounces) 6 whole wheat hamburger buns Baby spinach, sliced avocado and sliced tomato
For the
Yogurt Blue - Cheese
Sauce: Ingredients: 1/2 cup non-fat Greek
Yogurt 1/4 cup crumbled blue cheese (very fine crumbles so the flavor is dispersed) 2
tablespoons fresh lemon juice 1
tablespoon olive oil (to thin it slightly) Garlic powder, salt, and pepper to taste Directions: Combine all ingredients.
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
I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot of modification, but I believe my changes did not change the overall quality of the recipe): - doubled the amount of spice that goes into the
sauce (I tasted the
sauce midway and it seemed under spiced)- ground ginger instead of 4 teaspoons finely grated peeled ginger - Greek
yogurt thinned with milk instead of 1 1/2 cups whole - milk
yogurt - butter instead of 3
tablespoons ghee - ground cardamom instead of 6 cardamom pods -5 dried chiles de árbol instead of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2 cups heavy cream instead of 2 cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!
Dipping
Sauce: 3/4 cup Greek whole milk
yogurt 1
tablespoon Sriracha 1 small garlic clove, minced 1/4 teaspoon salt
2 (8 - oz) blocks tempeh, cubed 3
tablespoons olive oil + 2 Tablespoons extra 2 cups thinly sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly sliced 2 Portobello mushrooms, thinly sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice cooking wine), use regular wine if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley
tablespoons olive oil + 2
Tablespoons extra 2 cups thinly sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly sliced 2 Portobello mushrooms, thinly sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice cooking wine), use regular wine if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley
Tablespoons extra 2 cups thinly sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly sliced 2 Portobello mushrooms, thinly sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice cooking wine), use regular wine if you have 1/3 cup nutritional yeast flakes 2
Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley
Tablespoons vegan Worcestershire
sauce 2
tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley
tablespoons potato starch 1
Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley f
Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1
tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley f
tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek
Yogurt for garnish Minced fresh parsley for garnish
Creamy
Yogurt Lime Dressing 1/2 cup Plain Greek
Yogurt 1/2 cup Mayonnaise 1/3 cup fresh Cilantro 1 Lime, juiced (about 4
tablespoons) 2
tablespoons Sesame Oil 2
tablespoons Brown Sugar 1 1/2
tablespoons Soy
Sauce 1/2 teaspoon powdered Ginger 1/4 teaspoon Garlic Powder fresh ground Pepper to taste
Ingredients 20 ounces super firm tofu 2
tablespoons ground chia seed 1/2 cup flour (I used brown rice flour) Spiced Chickpea and Carrot Fritters with Curry
Yogurt Sauce.
Examples include an apple with two
tablespoons of peanut butter, an English muffin with a scrambled egg and spinach, protein - enriched pasta and tomato
sauce, or Greek
yogurt with a palmful of nuts or granola sprinkled on top.
Divide pineapple mixture among tortillas; top with cabbage, and drizzle each with about 1
tablespoon of the
yogurt sauce.
For the
Yogurt Sauce: 1 1/2 cups plain Greek - Style yogurt 1/2 cup minced fresh cilantro, plus more for garnish 1 tablespoon minced lime zest 2 tablespoons lime
Yogurt Sauce: 1 1/2 cups plain Greek - Style
yogurt 1/2 cup minced fresh cilantro, plus more for garnish 1 tablespoon minced lime zest 2 tablespoons lime
yogurt 1/2 cup minced fresh cilantro, plus more for garnish 1
tablespoon minced lime zest 2
tablespoons lime juice
Lamb Meatballs with Cucumber
Yogurt Sauce 1 pound ground lamb 1 teaspoon ground cumin 1 teaspoon red pepper chile flakes 1/2 teaspoon sea salt Freshly ground black pepper 1 cup finely chopped fresh baby spinach 2
tablespoons chopped parsley
Sneak that
tablespoon into your favorite recipes (soups,
sauces, breads, pancake mixes, smoothie, oatmeal, or
yogurt).
For the
Yogurt Blue - Cheese
Sauce: Ingredients: 1/2 cup non-fat Greek
Yogurt 1/4 cup crumbled blue cheese (very fine crumbles so the flavor is dispersed) 2
tablespoons fresh lemon juice 1
tablespoon olive oil (to thin it slightly) Garlic powder, salt, and pepper to taste Directions: Combine all ingredients.
Ingredients • 1 pounds ground chicken breast (turkey would work too, no one will know) • 2
tablespoons finely grated carrots • 1
tablespoon finely grated celery • 2
tablespoons red onion, finely diced • 1/8 to 1/4 cup buffalo hot
sauce (depending on how hot you like it), plus a little on the side to baste with • 1/2 teaspoon garlic powder • salt and pepper to taste • 3 or 4 whole wheat buns • Serve with carrot - celery slaw and
yogurt - blue cheese
sauce (recipe to follow) Directions 1.
To make
yogurt sauce: Combine the remaining 1/2 cup
yogurt with remaining 2
tablespoons lemon juice, remaining 1
tablespoon dill and remaining garlic in a small serving bowl.
For the chive -
yogurt sauce: 1/2 cup plain greek
yogurt 1
tablespoon fresh lemon juice 2
tablespoons chopped chives 1/4 teaspoon garlic powder Salt and pepper to taste To make it: combine all the ingredients, stir, taste, and season to taste.
To make cucumber
sauce: Stir together 1/4 cup of the
yogurt, half of the garlic, 2
tablespoons lemon juice and 1
tablespoon dill in a serving bowl.