Jump to her recipe and try them out with my whole - food substitutions: 1/2 cup coconut sugar for the granulated sugar 6
tablespoons coconut oil for the butter (though I'd happily make these with butter now that I'm eating dairy again) 2 tablespoons honey for the corn syrup
Not exact matches
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
* If vegan, substitute 6
tablespoons almost melted
coconut oil for the
butter and 1 flax egg (1
tablespoon ground flax meal: 2.5
tablespoons water)
for the egg.
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
for the filling: 120 grams (1/2 cup) cream of
coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2
tablespoons)
coconut oil 85 grams (6
tablespoons)
butter 2
tablespoons desiccated
coconut 1
tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken
Just want to say that we tried making these dairy - free, by substituting vegan margarine
for the
butter and then
coconut cream (with a
tablespoon of
coconut oil)
for the heavy cream — and it worked well!
I melted chocolate chips (a heaping 1/2 cup scoop; cut the sugar to about 1/3 cup) with 1
tablespoon of
coconut oil (also all I had) and 1
tablespoon of
butter for the cake.
1 very ripe banana 1/2 cup of fresh blueberries + extra
for decorating the cookies (optional) 2
tablespoons of milled flaxseeds + 4
tablespoons of water 1/2 cup of almond
butter (peanut
butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted
coconut oil 3
tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3
tablespoon of almond milk pinch of sea salt
I did make a few substitutions though, because I lacked some ingredients: half & half
for milk, powdered swerve
for sugar and
butter for coconut oil, and ended up having to add another
tablespoon of
coconut flour, and they turned out perfectly fluffy and delicious.
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1
tablespoon butter or olive
oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups
coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
for cookies 1/4 cup oat flour, plus more if needed 1/4 cup brown rice flour 1/2 cup quick oats 1/2 teaspoon baking soda 1/2 cup pumpkinseed
butter (see below) 3
tablespoons coconut oil — soft, at room temperature 1/3 cup plus 1
tablespoon maple syrup 1 teaspoon vanilla extract 1/4 cup goji berries
2
tablespoons (24g) unrefined
coconut oil 1/4 cup (55g) Califia Farms unsweetened almondmilk 3/4 cup (170g) brown sugar 1 cup (220g) homemade smooth + creamy peanut
butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 1/4 cups (175g) unbleached flour (see notes
for a GF option)
So first of all, I love your recipes, and second, I'm making this tart
for my friends birthday but I was wondering if I could omit some
coconut oil and replace it
for 1 or 2
tablespoons of unsweetened almond milk or almond
butter
Soak
for 3 - 24 hours 1 cup of cashews in filtered water 2 bananas, super ripe 1/4 cup of lemon or orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of
coconut oil, melted 3
tablespoons of softened peanut
butter (I prefer Justin's) 1 teaspoon of vanilla extract
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3
tablespoons olive
oil 1
tablespoon + 1 teaspoon smooth peanut
butter or almond
butter for paleo 1 teaspoon soy sauce, or tamari
for gluten free, or
coconut aminos
for paleo 1 teaspoon sesame seed
oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
1 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend using rice / oat or
coconut milk
for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2
tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1
tablespoon of runny and smooth peanut
butter 1/4 cup of melted
coconut oil 1/4 cup of maple syrup A pinch of sea salt
2
tablespoon maple syrup 2
tablespoon melted
coconut oil 2
tablespoon peanut
butter (or almond
butter for paleo) 1/2 teaspoon vanilla extract pinch of sea salt
for the strawberry salsa: about 1 cup of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice of 1 small lime 1/4 teaspoon of salt dry ingredients
for the pancakes: 1 cup of buckwheat flour 1 cup of oat flour 1/4 teaspoon of salt 2 teaspoons of baking soda 3
tablespoons of poppy seeds wet ingredients: 1 cup of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1
tablespoon of olive
oil 1 teaspoon of vanilla 1 egg, lightly beaten some
butter or olive
oil or
coconut oil for the pan
Natashia, if you use a full
tablespoon of
coconut oil and
butter, it will run around 220 calories
for the full batch, or 110 per cup.
1) 3 cups almond flour 2) 3 large eggs 3) 1/2 cup honey 4) 1/2 cup
butter or ghee or
coconut oil at room temperature — extra
for greasing if not using paper muffin molds 5) 1
tablespoon of orange zest 6) 2 teaspoons of baking powder 7) A pinch of salt 8) 1/2 cup of slivered almonds
1) 2 cups of almond meal 2) 1/3 cup + 1
tablespoon of ground flaxseeds 3) 1 teaspoon of whole flaxseeds + more
for garnish 4) 1/2 teaspoon of salt 5) 2 teaspoons of baking powder 6) 1/2 cup of tapioca flour (or arrowroot powder) 7) 6
tablespoons of
butter (or
coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon of apple cider vinegar 10) 1/2 cup of unsweetened plain Greek yogurt (or
coconut cream)
For a simple keto coffee, just blend a cup of brewed coffee with a
tablespoon of
coconut oil, 1 - 2
tablespoons of heavy whipping cream, and a
tablespoon of
butter.
1/2 cup (2.75 ounces / 80 grams) sweet rice flour (mochiko) 1/2 cup (2.5 ounces / 70 grams) buckwheat flour 1/2 cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an extra handful
for the tops 1/2 cup (1.5 ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon if your almond
butter is salted) 1 cup (8 ounces / 225 grams) smooth, unsalted almond
butter 3/4 cup plus 2
tablespoons (8.5 ounces / 240 grams) maple syrup 6
tablespoons (2.5 ounces / 70 grams) melted but cool
coconut oil 1 teaspoon vanilla extract 1 1/2 cups (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks
for the tops flaky salt such as Maldon,
for the tops (optional)
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more
for topping — 50 g
coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g
coconut oil (you can substitute with
butter)-- 2
tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon pure vanilla extract)-- pinch of sea salt
I used a food processor and substituted 1 of the
tablespoons of
butter for coconut oil.
2 boneless, skinless chicken breasts, cut into thin strips 2
tablespoons oil for stir frying (
butter /
coconut oil / ghee) 1 teaspoon sesame
oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1 lime, juiced 2 teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons sesame seeds Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
cashew mulberry 1 cup tigernut flour 1/2 cup raw, hulled sunflower seeds 1/2 cup hemp hearts 1/4 teaspoon ground vanilla bean seeds 2
tablespoons pure cashew
butter 1/2 cup dried mulberries, soaked
for 2 - 4 hours 2
tablespoons pure maple syrup 1
tablespoon virgin
coconut oil
Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1
tablespoon butter 1
tablespoon extra virgin olive
oil 8 - 10 corn tortillas
For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced small 1 cup cherry or grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper
For the Avocado -
Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosh
Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light
coconut milk (the kind in the can) 1/2 teaspoon honey Kosh
coconut milk (the kind in the can) 1/2 teaspoon honey Kosher salt
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3
tablespoons low - sodium soy sauce 2 teaspoons toasted sesame
oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head
butter or Boston lettuce
For Serving: (optional) Toasted
coconut flakes Chopped macadamia nuts
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
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2
tablespoon apple cider vinegar • 1/2 cup plus 2
tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1
tablespoon coconut sugar, plus more
for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral
coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more
for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract
for the glaze • 1/4 cup cashew
butter • 1 1/2
tablespoons maple syrup or honey • 1/4 teaspoon turmeric —
for colour • juice of 1 lemon
For the Dough: 2 1/2 -3 cups whole - wheat pastry flour 2 cups all - purpose flour 1 Tablespoon baking powder 1 - 2 teaspoons fine sea salt 1/2 cup cold vegan butter 1/3 cup vegetable shortening 2 teaspoons agave or honey 1/2 — 3/4 cup very cold water For the Filling: 2 cups peeled and cubed red potatoes 2 Tablespoons ghee or coconut oil, plus extra for brushing 1 cup minced onion 1 cup shredded carrot 2 Tablespoons curry powder 2 teaspoons garam masala 1 teaspoon red chili flakes (optional) 3/4 cup fresh green peas 1/3 cup coconut m
For the Dough: 2 1/2 -3 cups whole - wheat pastry flour 2 cups all - purpose flour 1
Tablespoon baking powder 1 - 2 teaspoons fine sea salt 1/2 cup cold vegan
butter 1/3 cup vegetable shortening 2 teaspoons agave or honey 1/2 — 3/4 cup very cold water
For the Filling: 2 cups peeled and cubed red potatoes 2 Tablespoons ghee or coconut oil, plus extra for brushing 1 cup minced onion 1 cup shredded carrot 2 Tablespoons curry powder 2 teaspoons garam masala 1 teaspoon red chili flakes (optional) 3/4 cup fresh green peas 1/3 cup coconut m
For the Filling: 2 cups peeled and cubed red potatoes 2
Tablespoons ghee or
coconut oil, plus extra
for brushing 1 cup minced onion 1 cup shredded carrot 2 Tablespoons curry powder 2 teaspoons garam masala 1 teaspoon red chili flakes (optional) 3/4 cup fresh green peas 1/3 cup coconut m
for brushing 1 cup minced onion 1 cup shredded carrot 2
Tablespoons curry powder 2 teaspoons garam masala 1 teaspoon red chili flakes (optional) 3/4 cup fresh green peas 1/3 cup
coconut milk
For the Brownies 500g of sweet potatoes (about 2 medium) 12 medjool dates 6
tablespoons of pure maple syrup 100g of ground almonds 2
tablespoons of melted
coconut oil a pinch of salt 100g of ground oats 6
tablespoons of raw cacao powder
For the Icing 2
tablespoons of
coconut oil 2
tablespoons of almond
butter 1
tablespoon of maple syrup 2
tablespoons of cacao powder Method: Start by pre-heating the oven to 180C (fan), then peel the sweet potatoes.
2 cups whole grain spelt flour 2 teaspoons baking soda 1 teaspoon cinnamon 1 1/2 teaspoons ground cardamom 1/2 teaspoon nutmeg 1/4 teaspoon sea salt 3/4 cup pumpkin puree 1/2 cup packed dark brown sugar + extra
for sprinkles 1/3 cup brewed tea 1/4 cup apple
butter 1/4 cup liquid
coconut oil 1
Tablespoon molasses 1
Tablespoon ground flaxseeds 1 teaspoon apple cider vinegar 1/2 cup raisins or Zante currants (optional)
for the
coconut cake: 120 grams (1 cup) flour 15 grams (2
tablespoons) cornstarch 2 teaspoons baking powder 60 grams (2 ounces)
butter, soft 30 grams (1 ounce)
coconut oil 175 grams (3/4 cup plus 2
tablespoons) sugar 1/2 teaspoon kosher salt 120 grams (1/2 cup)
coconut milk, full - fat 85 grams (3 ounces, 3 large) egg whites 1 teaspoon vanilla extract 1/2 cup shredded
coconut
* You can not let
Coconut flour sit long, as soon as you mix this batter, ensure you put it right into the oven * If you want chocolate muffins, you can add between 1/4 - 1/2 cup of cocoa powder to your taste liking * You can store these in an airtight container
for 3 days * You can substitute the
butter with
Coconut Oil but I haven't tested it and 8
tablespoons would probably be too oily.
I made a similar version recently that called
for 6 whole eggs and replaced the
coconut oil with
butter, used a
tablespoon of Truvia instead of honey. . .
3/4 cup white whole - wheat flour 1/2 cup all - purpose flour 2 large eggs 3/4 cup granulated sugar 1/2 cup
coconut oil (or
butter) 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 teaspoons vanilla extract 1/2 cup low fat milk 12 medium strawberries, plus a few more
for garnish 2
tablespoons icing sugar Preheat oven to 180 ° c and place 12 cupcake cases into a tray.
For example: Dinner = 1x serving whole grain, 1x serving protein (no red meat), 3x serving of veggies - or - Breakfast Smoothie = 2 cups leafy greens, 1 cup nut milk, 1 cup fruit, 1
tablespoon healthy fat (
coconut oil, nut
butter), 1
tablespoon fiber (hemp, flax, or chia seeds)
For example, flaxseeds contain 3 grams of carbs per tablespoon (all of which are fiber), and may reduce hot flashes in menopausal women.2 Pruthi, S. et al. «Pilot Evaluation of Flaxseed For The Management of Hot Flashes,» Journal of the Society for Integrative Oncology 5 (3)(2007):... continue While flaxseed is primarily rich in fatty acids (4 grams per tablespoon), and has a small amount of protein (2 grams per tablespoon), many on low carb diets skip it in favor of fatty acid sources that contain no fiber at all (coconut oil or butte
For example, flaxseeds contain 3 grams of carbs per
tablespoon (all of which are fiber), and may reduce hot flashes in menopausal women.2 Pruthi, S. et al. «Pilot Evaluation of Flaxseed
For The Management of Hot Flashes,» Journal of the Society for Integrative Oncology 5 (3)(2007):... continue While flaxseed is primarily rich in fatty acids (4 grams per tablespoon), and has a small amount of protein (2 grams per tablespoon), many on low carb diets skip it in favor of fatty acid sources that contain no fiber at all (coconut oil or butte
For The Management of Hot Flashes,» Journal of the Society
for Integrative Oncology 5 (3)(2007):... continue While flaxseed is primarily rich in fatty acids (4 grams per tablespoon), and has a small amount of protein (2 grams per tablespoon), many on low carb diets skip it in favor of fatty acid sources that contain no fiber at all (coconut oil or butte
for Integrative Oncology 5 (3)(2007):... continue While flaxseed is primarily rich in fatty acids (4 grams per
tablespoon), and has a small amount of protein (2 grams per
tablespoon), many on low carb diets skip it in favor of fatty acid sources that contain no fiber at all (
coconut oil or
butter).
In fact, the way I drink my coffee almost always includes a
tablespoon of
butter (yes, really) and some
coconut oil or MCT
oil for healthy fats and extra benefits.
1
tablespoon cod liver
oil daily, (mixed with water or a little fresh juice) 2 8 - ounce glasses whole milk daily, preferably raw and from pasture - fed cows 4
tablespoons butter daily, preferably from pasture - fed cows 2 or more eggs daily, preferably from pastured chickens Additional egg yolks daily, added to smoothies, salad dressings, scrambled eggs, etc. 3 - 4 ounces fresh liver, once or twice per week Fresh seafood, 2 - 4 times per week, particularly wild salmon, shellfish and fish eggs Fresh beef or lamb daily, always consumed with the fat Oily fish or lard daily,
for vitamin D 2
tablespoons coconut oil or 1/2 cup
coconut milk daily, used in cooking or smoothies, etc..
For your recipe, take 3 cups of your sprouted, fermented grain, add 4 organic pastured eggs, 3 -4
tablespoons grass - fed
butter or
coconut oil, 2 teaspoons baking soda and 1
tablespoon vanilla.
Before learning about Dr. Perlmutter's Grain Brain theory, I had already been eating about 5 - 6 avocados a week, taking 1 - 2
tablespoons of
coconut oil daily, eating coconut butter, using coconut milk in recipes, using flax seed oil in salad dressings, fermenting vegetables (especially tempeh for B vitamins), and taking Krill Oil supplements, while maintaining a mostly vegan di
oil daily, eating
coconut butter, using
coconut milk in recipes, using flax seed
oil in salad dressings, fermenting vegetables (especially tempeh for B vitamins), and taking Krill Oil supplements, while maintaining a mostly vegan di
oil in salad dressings, fermenting vegetables (especially tempeh
for B vitamins), and taking Krill
Oil supplements, while maintaining a mostly vegan di
Oil supplements, while maintaining a mostly vegan diet.
I typically combine four
tablespoons of raw
butter with
coconut oil and some chia seed powder and a scoop of Pure Power Protein, and it is an absolutely delicious snack that fills me up
for some time.
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3
tablespoons low - sodium soy sauce 2 teaspoons toasted sesame
oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head
butter or Boston lettuce
For Serving: (optional) Toasted
coconut flakes Chopped macadamia nuts
1
tablespoon teaspoon
coconut oil or cacao
butter, melted (see note in post text
for the difference between the two)
Ingredients
for a cake pan (with removable bottom) of 10» (26 cm): 1/2 cup of extra-virgin
coconut oil 1/2 cup cacao
butter 1 cup of carob powder 3
tablespoons of cacao powder 1 teaspoon of bourbon vanilla 3
tablespoons...
Many times I workout from my home, lovingly and tediously designing our signature SHAKTIBARRE sequences
for the week, so my workout is fueled by a decaf bulletproof beverage (tea, coffee, or sometimes chaga) mixed with 1TBS
coconut oil, 1TBS local
butter and a splash of raw milk, and often another
tablespoon each of turmeric and honey with royal jelly and bee pollen.
Just like the
coconut oil, nut
butters will keep you full
for hours with only 2
tablespoons of the stuff.