To try it, combine an egg white, 1 tablespoon of castor oil, half a banana, 1 tablespoon of honey, and 2
tablespoons of plain yogurt.
Add a couple
tablespoons of plain yogurt and stir them into the milk.
Top each serving with
a tablespoon of plain yogurt.
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)
For one serving, you'll need 1/4 cup Cabot
Plain Greek
Yogurt, 2 teaspoons honey, 1 ripe kiwi (peeled, sliced, and quartered), 1/4 cup fresh pineapple (diced), and about 1
tablespoon of unsweetened shredded coconut.
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
2 anchovy fillets 1 garlic clove, finely minced 2
tablespoons olive oil 1/4 cup
plain nonfat Greek
yogurt 2
tablespoons Dijon mustard 1
tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts
of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
All you need is a big, finely grated celery root (like the one you used), 1 or 2 minced garlic cloves, 2 or 3
tablespoons of mayonnaise, 2 or 3
tablespoons of plain or strained
yogurt, some coarsely chopped walnuts, some black pepper and some finely chopped celery leaves.
3/4 cup
of Greek
yogurt (I used
plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1 teaspoon
of vanilla extract 1.5 cups
of all - purpose flour (I used King Arthur) 2 teaspoons
of baking powder 1 teaspoon ground cinnamon 1
tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly) fresh cherries 1/4 cup
of toasted slivered or sliced almonds.
First, add in 1
tablespoon of acacia honey into 1 cup
of yogurt,
plain yogurt.
Ingredients 1 - lb skinless salmon fillet dash
of salt freshly ground pepper to taste 1 teaspoon extra virgin olive oil 1/2 cup
plain fat free
yogurt 1
tablespoon Dijon mustard 1
tablespoon honey 3 - 4
tablespoons chopped fresh dill 1 clove
of garlic, finely minced Juice from 1/2 lemon
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot
Plain Greek
Yogurt Juice
of 1 lime 2
tablespoons chopped cilantro
Used
plain greek
yogurt from Mediterranean import deli so I added a couple
of tablespoons of raw honey and blueberries.
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1 cup
plain whole - milk
yogurt (I used fat free) 2
tablespoons vegetable oil 2 medium garlic cloves, minced 1
tablespoon grated fresh ginger
:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch
of salt 1/2 cup + 1
tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g)
plain yogurt 1 egg * 3
tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.
FOR THE CHICKEN 2 cloves garlic, minced Juice
of 1 lemon 2 teaspoons red wine vinegar 2
tablespoons extra virgin olive oil 2
tablespoons plain lowfat
yogurt 1
tablespoon dried oregano Salt and pepper, to taste 2 - 3 boneless, skinless chicken breasts, sliced
2 scoops DailyBurn Fuel - 6 in vanilla 1 cup unsweetened almond milk 1 frozen banana 1
tablespoon key lime juice Zest
of one key lime 1/2 teaspoon maple syrup 1 cup ice cubes 1
tablespoon nonfat
plain Greek
yogurt 1
tablespoon crushed graham crackers
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.
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch
of salt, to taste (optional) For the dip: 1/3 cup
plain yogurt (greek or regular are fine) 2
tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle
of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3
tablespoons espresso powder 2
tablespoons hot water 1 cup canned pumpkin 1/2 cup
plain low fat Greek
yogurt 1/2 cup packed brown sugar 2
tablespoons canola oil 1 large egg splash
of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
Sweet Potato & Cauliflower Mash Recipe 2 pounds sweet potatoes 1 pound cauliflower florets 3
tablespoons milk
of choice 1/4 cup
plain Greek
yogurt 1/2 teaspoon garlic powder Salt and... Read More
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2
tablespoons) 1/4 cup whole wheat flour (plus 2
tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch
of cinnamon 1/3 cup non-fat Greek
yogurt (vanilla or
plain) 1/2 teaspoon vanilla extract 3
tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1
tablespoon unsweetened vanilla almond milk
1 cup 2 % Greek
yogurt,
plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2
tablespoons melted coconut oil (or 2
tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
What's in it: 1 15 - oz can
of pure pumpkin puree 2
tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek
yogurt (recommend
plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut
Garnish each bowl with a sprinkling
of basic Gremolata just before serving, or stir 3 — 4
tablespoons into 1/3 — 1/2 cup sour cream,
plain yogurt, crème fraîche, or a combination.
3 cups
of heaping shredded zucchini 1 cup
of unsweetened applesauce 1/2 cup
plain or vanilla Greek
yogurt 3 eggs 2 teaspoons
of vanilla extract 1
tablespoon honey (I used raw) 1/3 cup
of sugar 1.5 cups
of whole wheat flour 1.5 cups
of all - purpose flour 1/4 cup
of flaxseed meal 3 teaspoons
of ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 ripe banana 1 teaspoon salt
Ingredients 1/3 cup fresh cilantro 1/2 teaspoon salt 2 scallions, white and green parts, coarsely chopped 1 small clove garlic, minced juice from 1/2 a lemon dash cayenne pepper 3
tablespoons plain yogurt 1
tablespoon agave nectar
of 1
tablespoon sugar dissolved in 1
tablespoon water 1/2 cup canned tomatoes, preferably fire roasted 1
tablespoon olive oil
1-1/2 cups flour * 1/2 cup whole wheat flour * 1
tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2
tablespoons sugar 1/4 cup cold butter Grated rind
of 1 lemon 1
tablespoon lavender flowers 1 cup
plain yogurt
1/3 cup plus 1
Tablespoon Neutral Oil
of choice, like Grape Seed Oil 1/3 cup Fresh Mint Leaves, lightly packed 1/4 cup Fresh Lemon Juice 1/2 cup
Plain Organic
Yogurt 3/4 cup Honey or Maple Syrup 2 generous
Tablespoons Fresh Lemon Zest 1/2 teaspoon Sea Salt 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 cup White Wheat Flour 1/2 cup White Spelt Flour
* 1 handful
of green leaf lettuce * 1 handful
of red leaf lettuce * 1 handful
of purple pak choi * 1 handful
of spinach * 1 handful
of basil * 10 - 15 fresh peas * rose petals * 1
tablespoon organic,
plain yogurt * 1
tablespoon olive oil * 2 teaspoons honey * 1 garlic clove, minced
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)
1
tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1
tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1
tablespoon lime juice
Plain Greek
yogurt and sliced almonds for topping, if desired
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
For veggies, a real quick and simple mixture is simply a couple
tablespoons of Chobani nonfat
plain greek
yogurt mixed with a small amount
of dill pickle juice, with as much herbs and onions in the juice as possible.
1 cup (230 grams)
plain, non-fat
yogurt 3/4 cup (170 grams) pureed mango 1
tablespoon granulated sugar (or less, depending on sweetness
of the mango) 1/8 teaspoon ground cardamom 4 - 5 ice cubes
I just use whole
plain yogurt, homemade granola, frozen blueberries, about a
tablespoon of chia seeds, and honey drizzled on top.
The ingredient list is short: A couple
tablespoons of plain organic
yogurt (after your first batch, this will come from your own supply) and a liter
of organic milk.
We used a recipe that included Coconut milk, sugar, dry milk, and a couple
of Tablespoons of Organic
Plain Yogurt as a starter.
ingredients FOR THE CAKE: 1 and 3/4 cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3 cup vegetable oil (plus more for greasing) 3/4 cup granulated sugar 1 cup coconut milk (plus 2
tablespoons) 2 lemons (finely grated zest, plus 3
tablespoons of juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1 cup blueberries 1
tablespoon lemon juice 1
tablespoon granulated sugar 3
tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1 cup
plain coconut - milk
yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» sugar
2 medium butternut squash, halved and seeded (or 8 cups, chopped) 3
tablespoons olive oil Kosher salt Freshly ground black pepper 5 - 6 cups
of vegetable stock 3 teaspoons olive oil Generous pinch
of saffron threads 1/4 cup hot water 1/2 teaspoon cumin 1/4 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon ground or grated nutmeg 1/4 teaspoon ground cloves 1/2 cup
plain soy
yogurt or soy sour cream 2 teaspoons harissa Finely chopped chives
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
16 oz
plain yogurt 1/2 teaspoon vanilla extract 2
tablespoons powdered sugar (adjust amount to taste and the sweetness
of your berries) 1 cup diced strawberries approximately 1/2 -1 pound strawberries, halved (the amount depends on the size
of your berries) 1
tablespoon strawberry preserves (optional)-- amount many vary depending on size
of strawberries 1 Stir «n Roll Pie Crust (recipe below)
1
tablespoon saffron strands 4 teaspoons warm milk 2 fresh green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch piece
of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece
of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2 cup mint or cilantro leaves 1/4 cup lemon juice 2 cups
plain yogurt 3 pounds
of boneless chicken, cut into 1 - inch cubes Salt to taste 2
tablespoons olive or vegetable oil 1
tablespoon ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2 cups basmati or long grain rice 1/3 cup each raisins, cashews, and almonds 6 hard boiled eggs, halved
Instant Cashew
Yogurt: in a high speed blender, combine 1 cup
of cashews that have been soaked overnight and drained with 1 - 2 teaspoons maple syrup, 1
tablespoon fresh lemon juice, and 1/4 cup
plain plant milk (or more to thin).
• 2/3 cup warm water (110 degrees F / 45 degrees C) • 1 teaspoon active dry yeast • 1 teaspoon white sugar (used Sucanat) • 2 cups all - purpose flour (I used kamut flour, whole wheat works fine too) • 1 teaspoon salt • 1/4 cup ghee (since I doubled I used 1/4 cup oil and 1/4 butter) • 2
tablespoons plain yogurt (used goat
yogurt) • 1 1/2 tsp garlic powder (don't double this... it was for 4 cups
of flour) DIRECTIONS 1.
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2
tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch
of asafetida (hing) 1/2 teaspoon cumin seeds pinch
of cinnamon powder 1 sprig
of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice
of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste
plain yogurt, for serving
2 ripe bananas, medium in size 2 oranges 1 cup plant based
yogurt (
plain & unsweetened) 2 to 3
tablespoons pure sesame butter (use un-hulled for stronger sesame flavor) 1/4 teaspoon ground vanilla bean pinch
of ground cinnamon
1 cup oats 3/4 cup almond flour 1/4 cup chickpea flour 2/3 cup brown rice flour 2
tablespoons arrowroot starch (cornstarch gets the job done too) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon allspice 1/2 black pepper 1/2 teaspoon sea salt 6 dried prunes 1 large carrot 1/2 green apple 2 very ripe bananas 2/3 cup buttermilk or
plain yogurt zest
of 1 orange 1/3 cup olive or melted coconut oil 3 eggs
Skinny Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2
tablespoons extra virgin olive oil 2 teaspoons minced garlic 2
tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup
plain FAGE Total 0 % greek
yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot
of boiling, salted water, cook the pasta according to package directions.
8 oz
plain, full fat
yogurt 3
tablespoons fresh mint, finely chopped 1 - 2 teaspoons lemon juice (depending on the tartness
of the
yogurt) 1 clove garlic, minced Pinch
of sea salt