Sentences with phrase «tablespoons of coconut oil over»

In a nonstick sauté pan, heat the remaining 2 tablespoons of coconut oil over medium heat.

Heat 2 tablespoons of coconut oil over medium heat in a large Dutch oven.

Heat one tablespoon of coconut oil over medium heat.

After the pops are chilled, heat the 1/3 cup of peanut butter and 1 tablespoon of coconut oil over low - medium heat until melted and combined.

Meanwhile, melt the 1/3 cup chocolate chips and 1 tablespoon of coconut oil over low - medium heat until melted and smooth.

In a wok or skillet, heat 1 tablespoon of the coconut oil over high heat.

Heat the tablespoon of coconut oil over medium heat.

In the meantime, as the einkorn berries cook, set a large skillet on an adjacent burner and warm a tablespoon of coconut oil over medium heat.

Not exact matches

Warm a tablespoon of coconut oil in a pan over a medium heat, once the pan is hot and the oil has melted, spoon in a large tablespoon of pancake batter, using a wooden spoon to spread out the mix.

Warm 2 tablespoons of coconut oil in a large saute pan over medium heat.

Place a frying pan over a medium heat and add a tablespoon of coconut oil.

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.

Heat a tablespoon of coconut oil in a Dutch oven over medium heat.

In a 12 - inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat.

Before we season our meat, put 1 tablespoon of your favorite cooking fat -LCB- grass - fed butter, ghee, extra virgin coconut oil, or lard -RCB- in a medium / large sauté pan over medium / high meat.

In the same pan as was used for the vegetables, over medium heat, melt 1 tablespoon of coconut oil.

Once it's mixed, place over low - medium heat and add in 6 tablespoons of honey and coconut oil while continually stirring.

Melt 4 squares of dark 72 % chocolate over a double boiler and added 2 tablespoons coconut oil.

In a pan over medium high heat, add 3/4 tablespoon of the coconut oil and heat.

Melt 1 tablespoon of coconut oil in small frying pan over medium heat.

While the squash is roasting, heat the tablespoon of refined coconut oil in a small saucepan over medium - low heat.

- Heat a tablespoon of coconut oil on a griddle or in a small frying pan over medium heat.

Transfer the walnuts to the blender, then add 1 tablespoon of coconut oil and the onion to the sauce pan over low / medium heat.

Heat grill to medium - high (or heat a tablespoon of coconut oil in a cast iron skillet over medium - high).

For the crust: 1) 1 cup of almond meal 2) 1/2 cup of tapioca flour / arrowroot flour 3) 2 tablespoons of coconut flour 4) 3 tablespoons of coconut oil, liquified 5) 2 tablespoons of milk 6) 1 egg, whisked 7) 1 teaspoon of brown sugar + more for sprinkling over prepared dough

To pan-fry the chicken, add two tablespoons of coconut oil to a large skillet and preheat over medium - high heat until hot.

For the melted chocolate, melt 1 tablespoon of coconut oil and 20 gr of chocolate over low heat in a medium pot.

Ingredients: 3 pealed cloves of garlic 5 cm piece of ginger 2 big cups of yellow Lentil 2 spring onions 1 fresh tomato 3 medium size carrots Chopped lemongrass Salt, black pepper and chili 2 tablespoons coconut or olive oil Directions: Place the Pan over a -LSB-...]

Add the Tablespoon of Coconut Oil and the chocolate chips to a glass bowl and place over a small sauce pan filled halfway with water.

Once butternut squash is cooked, add the remaining tablespoon of coconut oil to a large pot over medium heat.

(Side note: if while dipping the chocolate gets too thick, simply reheat over low on the stove to remelt the coconut oil, or add up to 2 more tablespoons of maple syrup to thin out.)

Heat the remaining 1/2 Tablespoon of coconut oil in a large skillet over medium heat.

Heat 1 tablespoons coconut oil (or your fat of choice) in a large oven - proof saute pan over medium - high heat.

1 bunch radishes — tops removed 2 tablespoons ghee (I've also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves — minced pinch of sea salt 2 teaspoons apple cider vinegar 2 teaspoons raw honey or pure maple syrup about 3 cups arugula or other salad greens (the original recipe calls for dandelion) smoked sea salt — for sprinkling over the salad sunflower sprouts or other microgreens for garnish — optional

Warm 1/2 tablespoon of coconut oil in a medium non-stick frying pan over medium heat.

Warm the remaining 1 tablespoon of coconut oil along with the sesame oil in the same pan over low heat.

Heat 1 tablespoon of coconut oil in a sauté pan over medium - high heat.

Meanwhile, warm the remaining 2 tablespoons of coconut oil in a medium heavy - bottomed pot over medium heat.

Warm the remaining 2 tablespoons of coconut oil / olive oil in a large saucepan over medium heat.

In a small saucepan over medium heat, stir together the coconut milk, 2 tablespoons of vegetable shortening / coconut oil, and cane sugar.

To begin, heat a tablespoon of coconut oil in a skillet over medium heat.

Our go - to 5 minute stir fry is to melt a few tablespoons of coconut oil, saute the meat or tofu and veggies, then add a few tablespoons of soy sauce and serve over anything... rice, baked potatoes (shortcut - use the microwave!)

Then mix together a raw chocolate in a pan over a very low heat of 3T warm softened coconut oil, and 2 - 3 tablespoons honey and 6T cocoa.

Heat about a tablespoon of coconut oil in the pan over medium heat.

Meanwhile, place a tablespoon of coconut oil and a tablespoon of olive oil in a large frying pan over medium high heat.

It was determined that just over two tablespoons of coconut oil could supply your body with 20 grams of MCTs, which is the amount that can help prevent degenerative neurological conditions.

Over low heat, warm one half cup of lentils (canned, drained, rinsed) with one tablespoon of extra virgin coconut oil and one half teaspoon curry seasoning.

serves 4 2 tablespoons coconut oil 1 6 ounce bag of kalettes or kale sprouts 1 pint Brussels sprouts, cut in half 1/2 teaspoon garlic salt 2 tablespoons shredded unsweetened coconut Warm a large skillet over medium heat and add 2 tablespoons of the coconut oil.

Meanwhile, add the remaining tablespoon of coconut oil to a large pot over medium heat.

In a large 10 - to 12 inch nonstick skillet, add 1 tablespoon of coconut oil and heat over medium - high heat.