Having a cup of plain Greek yogurt with 1/2 cup fruit and 2 to 3
tablespoons of sliced almonds packs almost 30 grams of protein for a healthy meal or snack.
4 Right before serving, stir in a couple
tablespoons of sliced fresh mint leaves.
Top each serving with 2 Tablespoons of cherry preserves and 1
Tablespoon of sliced almonds.
5 Taste and adjust seasoning by adding a bit more soy sauce and Sriracha, sprinkle with the remaining 1
tablespoon of sliced onions and drizzle with the sesame oil and serve.
Evenly distribute some tomato slices,
a tablespoon of sliced olives and crumbled feta over top of the chicken and pop it in the oven to bake for 20 minutes or so.
Yogurt Parfait: 1 cup of plain yogurt layered with 1 cup mixed berries, 1/4 cup granola and 1
tablespoon of sliced almonds.
Not exact matches
For those with a sweet craving,
slice a medium - size apple (70 calories) and spread it with 1
tablespoon of either peanut or almond butter (100 calories), Stanford suggests.
Cut your pear into
slices and place them on a baking tray with a
tablespoon of maple syrup and a teaspoon
of cinnamon.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2
tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2
tablespoons olive oil — divided 1
tablespoon tamari 2
tablespoons sweet miso paste 1
tablespoon mustard 1 garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only —
sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and
sliced into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest
of 1 lemon 1/2
tablespoon chopped fresh ginger 1
tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4 teaspoon hot pepper flakes
Pickled Cherries, Jicama, and Daikon Radish 1 cup or more fresh or thawed sour cherries — pitted 1/2 medium sized jicama —
sliced a few
slices of Daikon radish 1/2 cup raw apple cider vinegar 3
tablespoons raw agave nectar or another sweetener
of choice
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and
sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2
tablespoons minced habanero chile 1 teaspoon salt 1
tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3
tablespoons vegetable oil 2
tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup
sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
10 medium Granny Smith and / or Macoun apples, peeled, cored and
sliced (a 50 - 50 mix is wonderful) 1/2 cube
of unsalted butter 2
tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch
of salt 2 teaspoons cornstarch dissolved in 1/4 cup
of apple juice 1 cup brown sugar
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)
Once the bread is cool, spread each
slice with about 1
tablespoon of cheese.
Preparation: - Add the thinly
sliced beef sirloin to a large bowl, and season with a couple
of pinches
of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2
tablespoons of the flour, and again, toss to coat.
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.
The filling is a mixture
of lean ground beef and refried beans — each taco got about 2 - 3
tablespoons of filing, then half a
slice of American cheese and some taco sauce.
1 stalk lemongrass, finely
sliced (use only the bottom 6»
of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1
tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1
tablespoon fresh galangal or ginger root, minced (see Chef's Note) 1
tablespoon coconut milk (optional)
can] California cling stone peach halves, cut into thick
slices 4 — 5 sprigs fresh thyme (or 1/2 teaspoon dried) 1
tablespoon lemon juice 2 — 3
tablespoons maple syrup (or sweetener
of choice to taste)
I don't measure anything, but rough estimates are half an orange, half a cup
of frozen Wild Blueberries, small handful
of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a
tablespoon of peanut butter, a teaspoon
of hemp seeds, a collard green, a few
slices of zucchini, a celery stalk, sprinkle
of cinnamon, and almond milk to blend.
On top
of the olive salad add two ounces
of fresh mozzarella cheese, then 2 - 3
slices of eggplant, two ounces
of provolone, 2 - 3 more
slices of eggplant, and finally, another 2
tablespoons of the olive salad.
Menu Tip: Mix together a can
of pineapple chunks, a jar
of orange
slices, and 2
tablespoons of powdered sugar.
add ins 1 handful
of blueberries and a handful
of walnuts or 2 handfuls
of mixed berries or a berry bliss or another half
of sliced banana and a
tablespoon of peanut butter or 1/2 apple diced and a dash
of cinnamon
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2
tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions
of salmon fillet (about 1 lb / 500 g total), preferably wild
Sliced green onions and chile flakes for sprinkling
Remove the top
slice of bread and spread 2
tablespoons of Jezebel sauce on each sandwich.
Enjoy it on
sliced apples, spoon it onto bite after bite
of a banana, dollop a
tablespoon or two into your favorite smoothie to add protein and creaminess, use it to coat baked kale chips, and much more.
2
tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons
tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts,
sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs
of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1
tablespoon kosher salt freshly ground black pepper, to taste 3
Tablespoons Tablespoons Fino sherry
Ingredients - Leftover ham -
Slices of crusty bread -1 / 2 pound
sliced Swiss cheese, preferably Gruyère -2
tablespoons dijon mustard -1 / 4 cup apricot preserves
2 Meyer lemons,
sliced very thin 2 1/2
tablespoons sea salt 3 cinnamon sticks 4 star anise 5 whole cardamom pods juice
of 1 Meyer lemon 1/4 cup organic sugar 1/4 cup vodka
ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces
of very ripe stone fruit,
of your choice,
sliced thinly 1 egg beaten with 1 teaspoon water 3
tablespoons of sugar 2
tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream, for serving
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only,
sliced -2 celery stalks,
sliced -1 small onion,
sliced -4 garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6
tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms,
sliced - Juice
of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful
of chopped fresh parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
(2) Organic pork bacon
slices, diced (I used about 2 generous
Tablespoons leftover pieces
of thick bacon pieces I bought for a song at the farmer's market)
Burgers -1 pound
of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a
tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack cheese - Red onion, thinly
sliced into rings -3 jalapeños,
sliced - honey - Slider buns
Ingredients -3
tablespoons of butter -5 cups
of thinly
sliced onions -1
tablespoon of sugar -1
tablespoon of balsamic vinegar -3 garlic cloves, minced -1
tablespoon, chopped fresh thyme leaves -3
tablespoons all - purpose flour -1 cup
of porter, stout, or any dark beer that you have -6 cups
of chicken stock - Salt and pepper to taste -1 baguette,
sliced - equal parts
of grated parmesan and Swiss cheese.
Sprinkle 1 cup
of the mozzarella, the pepperoni, and 2
tablespoons parsley between the
slices.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1
tablespoon of olive oil Mushroom Filling - olive oil -8 oz
of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves
of garlic, minced -2 big handfuls
of spinach leaves -1 / 2 cup (250 ml)
of heavy cream - salt & pepper to taste - 1 cup (128g)
of ricotta Carbonara - 2 chicken breasts -1 cup
of blanched peas -4-6
slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
Ingredients Shanks - lamb shanks (1 for each person)- 1 yellow onion, roughly chopped - 4 carrots,
sliced - 6 garlic cloves, minced - a few springs
of thyme - 1
tablespoon of beef base (we used Better than Buillon)- 3/4 bottle
of red wine
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
Stuff each chicken breast with about 2
slices of Prosciutto, 5 asparagus stalks, and a
tablespoon on fresh parmesan cheese.
There's only 3
tablespoons of rum but I understand people with children may not be comfortable allowing their kid's to consume a
slice of cake with a touch
of booze in it, so just simply substitute the rum for fruit juice instead.
Serve the
slices plain or drizzle each one with 2
tablespoons of the Sweet Strawberry Sauce and top with a dollop
of the Coconut Cream.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1
tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado,
sliced some thinly
sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
1/4 lb
of red chilies, seeded and diced 1 habanero (optional — or a more mild chili if you prefer), seeded and diced 1 medium sized red pepper, seeded and diced 5 cloves
of garlic,
sliced 1
tablespoon of grapeseed or sunflower oil
for the filling: 8 - 10 apricots,
sliced 2 - 4 peaches,
sliced (you should have approximately 3 - 3.5 pounds
of fruit) 1 cup sugar (if fruit is very sweet, reduce to 3/4 cup) juice from 1/2 lemon 5
tablespoons flour 1
tablespoon cornstarch
2
tablespoons olive oil 2
tablespoons unsalted butter 2 large sweet onions, peeled and
sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs
of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves
of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
1) 450g
of self - raising flour 2) 150g
of butter, cut into small cubes 3) 3 eggs, beaten 4) 3
tablespoons of milk 5) 1
tablespoon of salt 6) 200g
of cheese in
slices, cut into small squares 7) 200g
of ham in
slices, cut into small squares 8) 300g
of cream cheese 9) 1 cup
of chopped fresh chives
Scoop a
tablespoon of the pesto onto each
slice of bread, then top one side with the tomatoes, mozzarella, avocado, and basil.
1 1/2 pounds carrots, peeled and
sliced 2
tablespoons coconut oil 1
tablespoon tahin 1 large red onion, thinly
sliced 2 cloves
of garlic, minced 2
tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
In the meantime, you can prepare the topping — in a blender, put the coconut chips,
sliced almonds and the remaining
tablespoon of butter.