I did it mostly like yours: 3 Tablespoons of Almond Meal 2 Tablespoons of Carob Powder 2 Tablespoons of Honey 1 teaspoon of Vanilla Extract 1 Egg Pinch of salt 3 dashes of Cinnamon 1 Tablespoon Almond Milk 1
Tablespoon Almond Butter Mix well, put in greased coffee mug, microwave for 1:30 minutes.
Not exact matches
For breakfast, Khloe makes a nutritious protein shake by
mixing one scoop of whey protein powder, one
tablespoon of
almond butter, one serving of fruit, and ice.
Mix almond flour, softened
butter, 3
Tablespoons confectioner's sugar, vanilla and salt in a small bowl until a cohesive dough forms.
Men 2 scoops of protein powder 1 - 2 cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (fresh or frozen) 2
tablespoons of healthy fat (a nut
butter or seed for example)
Mixer (
almond milk, regular milk, water — your choice)
1/2 cup canola or other vegetable oil 1/2 cup vegan
butter, softened 2 1/2 cups demerera sugar or brown sugar 2
tablespoons molasses 1/4 cup flax meal 1
tablespoon pure vanilla extract 1 teaspoon pure
almond extract 2 teaspoons ground cinnamon 2
tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk
mixed with 1
tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
Chocolate Cookies 1 cup basic
mix 1/4 cup raw
almond butter 1
tablespoon raw chocolate 1
tablespoon carob powder 1/4 cup date paste
1 or 2 ripe bananas 1/2 to 3/4 cup or more frozen blueberries 1/4 cup frozen strawberries (or any other fruit:
mixed fruit, pineapple, cherries, etc.) 1
tablespoon ground flax seeds A few
tablespoons fresh orange juice 1/2 cup non-dairy milk 1 to 2
tablespoons almond butter (optional)
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)
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a pinch of whole sea salt a pinch of cinnamon powder 1 teaspoon cream of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons powdered flax seeds,
mixed with 12
tablespoons filtered water 50 g hazelnut
butter 50 ml extra virgin olive oil 1
tablespoon hazelnut oil 6
tablespoons almond milk, unflavoured and unsweetened
6 egg yolks, lightly beaten 2/3 cup sour cream 1 teaspoon pure vanilla extract 1 2/3 cups sifted cake flour 1/3 cup unsalted roasted pistachios, finely ground 1 cup superfine sugar 1 (3 1/2 ounce) package Jell - O instant pistachio pudding
mix 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 12
tablespoons unsalted
butter, softened to a cool room temperature 1
tablespoon almond extract or 1
tablespoon walnut oil powdered sugar for dusting
* 1/4 cup (60 g) unsalted
butter * 3
tablespoons extra-virgin olive oil * 3
tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal
mix of sliced
almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
Step # 5: Melt together
almond butter with remaining 2
tablespoons of
butter and 2
tablespoons coconut and
mix until smooth.
Make chia «pudding» by placing a
tablespoon in a cup full of coconut milk, allow to sit in the refrigerator for at least 15 minutes, and enjoy
mixed with some
almond butter or raw honey!
Frosting: 1/4 cup Earth Balance
Butter or Regular
Butter 3
Tablespoons Coconut
Butter 1
Tablespoon Almond Milk 1.5 teaspoons Vanilla Extract 1.5 teaspoon Stevia Extract 1/4 teaspoon
Almond Extract 1/2 - 2/3 cup Powdered Xylitol, Whole Earth Sweetener or Raw Sugar 2.5
Tablespoons Spelt, Oat or Gluten - Free Flour
Mix Beet Juice + Natural Red Food Coloring to desired pink
However, I did use Justin's
almond butter and enjoyed the texture but added a
tablespoon of warm
almond milk to help thin it out and omitted the nut meal (but
mixed in 1 - 2
tablespoons of chopped
almonds, instead).
Or you can
mix together 1/2 cup creamy peanut /
almond butter, 2
tablespoons maple syrup, and a pinch of cinnamon on the stove and pour over as well.
Instead of the chocolate chips, I
mixed equal parts
almond butter, cocoa, and coconut oil; then I used a half
tablespoon agave (I only used a 1/2 T in the main recipe as well).
I keep thinking that a few
tablespoons of
almond butter might help with some of the crumbling issues but I think it needs to go in with the wet ingredients & I keep thinking of it as I
mix it all.
FOR THE CHICKEN MARINATE • 8 chicken thighs • 3
tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3
tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (
mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3
tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2
tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste
1 heaped cup
mixed red berries (I did fresh strawberries + frozen cherries) 1 small beet, peeled + chopped small 1/2 ripe banana (preferably frozen) 1 pitted Medjool date 1
tablespoon raw cacao powder 2 teaspoons coconut
butter (note: this is a product that contains both the oil and flesh) 1/2 teaspoon fresh lemon juice 1/4 teaspoon vanilla extract 1 cup plant - based milk (
almond, coconut, hemp etc)
Try this simple peanut
butter and banana smoothie for a delicious pre-dinner treat: Combine 1 small banana, 1
tablespoon of peanut
butter, and 1.25 cups of
almond milk in a blender and
mix until smooth.
How to do it: Combine 3
tablespoons Organic Chocolate Lover
Mix with 2 - 3
tablespoon chia seeds, 1/2 cup
almond or coconut milk, a
tablespoon of peanut
butter, and a little maple syrup (optional).
DIY version: Try
mixing one
tablespoon raw cocoa powder, a half cup of sliced banana, one teaspoon of pure vanilla extract, one teaspoon of honey, a half cup of plain grass - fed Greek yogurt, one
tablespoon almond butter, one quarter teaspoon ground cinnamon, and a handful of ice.
Super Smoothie: 1 cup (approximately)
almond milk or any milk you like + 1 handful baby spinach or
mixed dark leafy greens + 1 scoop of your favorite protein powder (try to avoid protein powders with lots of additives and sugar - link to my top 5 favorites) + 1
Tablespoon peanut
butter or
almond butter + 1/2 cup berries (frozen or fresh) + 1/2 cup sprouted grain cereal (link so you know what to look for)
Mix two
tablespoons of
almond butter (or one
tablespoon of
almond butter and one
tablespoon of sunflower seed
butter: I recommend Dastony's version of both) with a couple of chopped carrots, one teaspoon of miso paste, one Medjool date, one teaspoon (or to taste) of fresh ginger and the juice of 1/2 small lemon together in a food processor until a pâté - like consistency is formed.
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)
Organic
almond butter (2
tablespoons)
mixed with organic raw coconut oil (2
tablespoons) and a
tablespoon of Bluebonnet's grassfed vanilla protein
Men 2 scoops of protein powder 1 - 2 cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (fresh or frozen) 2
tablespoons of healthy fat (a nut
butter or seed for example)
Mixer (
almond milk, regular milk, water — your choice)
Into each bowl of oats,
mix in 1
tablespoon of
almond butter, 1/2 teaspoon of vanilla, a pinch of sea salt, 1 teaspoon of maple syrup and 1 teaspoon of cinnamon.
Mix 1 scoop chocolate shakeology, 1
tablespoon almond butter and 1 - 2
tablespoons shredded coconut, 1.5 cups of unsweetened coconut milk and 1 cup ice and blend.
This morning I tried the banana maple with one
tablespoon of
almond butter mixed in for extra protein and it was a delicious breakfast for only 270 calories!
1/2 ounce raw
almonds, walnuts, hazelnuts (+90 calories) 1 medium banana, sliced (+100 calories) 1
tablespoon almond or peanut
butter (+100 calories) 1 cup
mixed berries (+50 calories) 1/4 cup dried coconut flakes (+100 calories)
Ingredients 1 cup rice flour (I used Cup for Cup brand) 1⁄4 teaspoon salt 2 eggs 1 cup milk (I used
almond milk) 1
tablespoon melted
butter Instructions In a medium - sized
mixing bowl, whisk together the dry ingredients first then add the wet ingredient and
mix until smooth.