In a jar: Fill half of a glass container with the sugar + 2
tablespoons of honey + 1 tablespoon of walnut or olive oil.
Not exact matches
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup
+ 2
tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g)
honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g)
honey 3
tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch
of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
Ginger peach muffins from Good to the Grain Topping: 2
tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1
tablespoon unsalted butter 1
tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch
of salt 6
tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes
+ extra for topping 2
tablespoon agave nectar,
honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon
+ extra for topping pinch himalayan pink salt (optional)
In a medium sauce pot combine the orange juice, balsamic vinegar,
honey, tomato paste, minced chipotle chiles
+ 1
tablespoon of the adobo sauce, cumin, olive oil and a pinch
of salt and pepper.
2/3 cup half - and - half
+ more for brushing, very cold 2
tablespoons honey zest
of 1 lime 2
tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt
+ pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2
tablespoon mayo - 1/2
tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2
tablespoons of honey - 1
tablespoon of apple cider vinegar - salt to taste
3 cups
of whole wheat flour (I used King Arthur Whole Wheat) 1.5 teaspoon
of yeast 1 teaspoon sea salt 2
tablespoons of honey (I used raw) 1
tablespoon + 1 teaspoon
of olive oil 1 cup
+ 4 teaspoons
of warm water (separated)
1 cup almond flour 2
tablespoons coconut oil pinch
of sea salt or himalayan pink salt 1/4 cup agave nectar or other liquid sweetener such as raw
honey (not vegan) OR for zero calorie sweetener, use 3 drops
of liquid Stevia
+ 3 - 4
tablespoon non-dairy milk 1/2
tablespoon natural peppermint 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-...]
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3
Tablespoons of butter, melted
+ more for pan 2
Tablespoons of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for butter 1 Stick / 1/2 Cup
of unsalted butter 3
Tablespoon of pure maple syrup 1 Teaspoon
of cinnamon for apples 2
Honey crisp apples, diced 2
Tablespoons of butter 1/2 Cup
of brown sugar 1 Teaspoon
of cinnamon In a small sauce pot heat stick
of butter on medium heat until melted and browned.
1 cup
of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup
of ground almond 3
tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon
of baking powder a pinch
of sea salt 1/4 cup
of melted coconut oil 5
tablespoons of maple syrup or
honey 1
tablespoon of flaxseeds
+ 2
tablespoons of water 1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
1 cup
of black rice 1 small butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt
+ pepper 2 large handfuls
of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2
tablespoons of sesames seeds 1/4 cup
of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece
of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon
of honey 1
tablespoon of lime juice 2
tablespoons of toasted sesame oil 1 teaspoon
of tamari (OR 1/2 teaspoon
of salt) 3 - 4
tablespoons of grapeseed or sunflower oil
Do you think adding some raw
honey to the egg
+ bannana would go well??? I have seen a lot
of recipes that add a
tablespoon or two
of penaut butter to the egg
+ bannana and I figure the raw
honey is about the same consistenancy as peanut butter.
2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1
tablespoon honey 2
tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1
tablespoon fresh lemon juice Pinch
of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
Pin It Ingredients: ~ ~ For the
honey lime tequila shrimp tacos ~ ~ 2 pounds (454 g) raw shrimps, peeled and deveined 1 teaspoon coarse sea salt 2
tablespoons raw
honey juice
of 2 limes
+ 1 lime 1/2 cup tequila... Continue Reading →
For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2
tablespoons vegetable oil 1/4 cup
honey 1/4 cup pumpkin puree 2
tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup
+ 2
tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream
of tartar Pinch
of salt 1 1/2 teaspoons pure vanilla extra 1
tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1
tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil
1 1/2 cups raw cashews soaked for 1 hour 3/4 cup coconut oil melted, refined or unrefined is fine — refined will taste more coconutty 3/4 cup coconut cream 1/2 cup
+ 2
tablespoons freshly squeezed lime juice 2 Tbsp freshly squeezed orange juice 1/2 cup
+ 2 Tbsp maple syrup or
honey 2
tablespoons lime zest 1 1/2 teaspoons vanilla extract 1 teaspoon tequila optional pinch
of salt or more to taste
Juice
+ pulp
of one orange 1/4 cup extra virgin olive oil 1 teaspoon toasted sesame oil 2
tablespoons tahini paste 1
tablespoon honey Pinch sea salt Water to thin, as needed
Acai Dressing 1 (100 gram) packet unsweetened acai, a room temperature (vitamin A) 1/4 cup coconut oil (MCFAs) 1/4 cup apple cider vinegar (probiotics) 2
Tablespoons honey (minerals and allergy protection) 1
Tablespoon chia seeds (essential fatty acids) 1 teaspoon sea salt Salad 2 cups thinly sliced kale (excellent source
of calcium) 2 cups thinly sliced napa cabbage (glucosinolates - cancer prevention) 1 cup thinly sliced dandelion greens (Vitamins A
+ K) 1 cup thinly sliced red cabbage (anthocyanin polyphenols - antioxidants) 1/2 cup thinly sliced basil (flavonoids) 1/2 cup shredded beets (folate) 1/2 cup shredded carrots (carotenoids: beta - carotene, alpha - carotene & lutein) 1/2 cup pumpkin seeds (Vitamins B
+ E) Sunflower sprouts (protein)
Typical Day # 1 Breakfast (540 cals): 1 cup oatmeal, 1/2 cup milk, 3
tablespoons of honey Lunch (325): 1 cup salad (15 cals), Chicken (130 cal) and four packets
of salad dressing (220 cals) Played 2 1/2 hours
of tennis Lunch (200 cals):
Honey Roasted Granola Bar - 200 cals Lunch (126 cals): Baked Chicken (126 cals) Lunch / Dinner (390 cals): Multigrain Sub Roll (190 cals)
+ Marinara Sauce (200 cals) Dinner (60 cals): 2 cups
of Broccolli — 60 calories
Easy homemade concoction: Strawberry puree, either fresh cream (dry skin) or yogurt (oily skin),
+ one
tablespoon of honey.