Not exact matches
1 Sweet Onion - Diced
Oil for sauté 3 Cloves Garlic — Crushed 1 lb Ground Turkey 16oz Jar Marinara Sauce or make your own Marinara 2
Tbs Tomato Puree — Use the tube
and save the rest 1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea
Salt and Pepper Fresh Basil to Serve — Optional
extra virgin olive
oil Pinches of crushed red chili pepper flakes, kosher
salt and freshly ground black pepper 2
tbs.
In a dry pan, heat the 2
Tbs of sugar until it begins to caramelize, add the coconut
oil, a pinch of
salt,
and the slivered almonds.
2 Cups Maninis Multi-Purpose Flour 1 Cup Wild Rice Flour — Naosap Harvest (or 3 Cups Multi-Purpose if you don't have rice flour) 1 Onion — Finely chopped 1 Cup Spinach 1/2 tsp Tumeric 1/2 tsp Garam Masala 1/2 tsp Cardamon Powder 2
Tbs Canola
Oil or Ghee Fresh Sea
Salt and Black Pepper 3/4 Cup Water
Before baking rub 2
TBS olive
oil evenly across the crust
and sprinkle with sea
salt.
2
tbs olive
oil 1 large shallot, peeled
and minced 1 garlic clove, peeled
and minced 1 lb (450 g) carrots, peeled
and diced 2 Gala apples, peeled, cored
and diced 3 sprigs thyme leaves 3/4 tsp
salt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/8 to 1/4 tsp piment d'Espelette 2 3/4 cups chicken stock 1/2 cup unsweetened coconut milk
Ingredients 2
Tb earth balance or non-dairy spread or butter 2
Tb canola
oil 1/2 cup whole - wheat pastry flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon
salt 1 cup almond or soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted
and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
The Well Fed Homestead recommends making chocolate using unsweetened baking chocolate (8oz) to 2
Tbs coconut
oil, 1 cup honey, some vanilla
and a dash of sea
salt...
So all I had was natural peanut butter - I added
salt and approximately 1
Tbs of vegatable
oil.
Sweet Potato Pound Cake 3/4 cup Smart Balance
Oil 1 cup Raw Sugar 1 cup Splenda for baking 2 cups cooked
and mashed sweet potatoes 1 tsp vanilla 4 eggs 3 cups flour 1
TBS cocoa powder 2 tsp baking powder 1 tsp cinnamon 1/2 tsp baking soda 1/2 tsp nutmeg 1/4 tsp
salt Glaze
1 Sweet onion — Diced 1 Carrot — Diced 3 Sticks Celery — Diced 3 - 5 Cloves Garlic — Crushed 3 Cups Chicken Bouillon 2 Italian Chicken sausages — Diced small 2 Bay Leaves 1
Tbs Olive
Oil Sprinkle of Parmesan Cheese Freshly Ground Sea
Salt and Black Pepper
In autumn / winter, this is my fave cozy bowl - of - goodness mix; 2
tbs organic hemp seeds 2
tbs organic chia seeds 1 tsp organic toasted almond meal 2 tsp organic ground flaxseed for sweet, sprinkle a dash of ground cinnamon
and cardamom for savory, pinch of
salt and pepper Add boiling water to desired consistency,
and finish with a bit of coconut
oil or ghee The add in options to customize the bowl are endless,
and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel
1
TB of unrefined coconut
oil half of a bunch of collard greens or kale, torn into pieces (I like using a bit of both) 1/2 cup of frozen vegetables (I used frozen carrots) 1/2 tsp of ground turmeric 1/4 tsp of garlic powder 1/4 tsp of onion powder 1/4 tsp of fine sea
salt 1/2 cup of leftover roasted vegetables (I used parsnips
and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into pieces
Just made this, with a few tweaks (I omitted the
oil and water sauteed the onion
and red peppers; I used Wondercocoa powder 3
TBS instead of chocolate, used no
salt added beans,
and (because I ran out of quinoa) used brown rice.
Garlic cloves (5 - 10, or more, to taste) Butter, grass - fed or expeller - pressed coconut
oil (2
TBS) Tomato puree, organic if possible (1 container, 26 ounces) Fish stock (64 ounces) or 1/2 chicken stock
and 1/2 clam juice, bottled Sea
salt and freshly ground black pepper — where to buy sea
salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails (2)
Salad & dressing (mix ingredients in a jar
and shake well): Mixed greens, spinach or arugula 2
Tb olive
oil 2
Tb orange juice 1
Tb apple cider vinegar 1 tsp orange zest (grated or finely chopped peel) Dash of maple syrup
Salt and pepper to taste
Ingredients — 1 small head broccoli — 2 medium zucchini's — 2 medium carrots — 2 medium stalks celery — 1 can brown lentils — 2 packets FODMAPPED for you chicken stock — 2
tbs Cobram Estate Garlic Infused Olive
Oil — 500g lean chicken mince — 1 pinch chilli flakes — 1 tsp ginger — 1
tbs chopped lemon thyme —
salt and pepper to taste — Sprinkle parmesan cheese (optional)
1/2 cup coconut flour (OR 2 cups blanched almond flour) 1/2 tsp baking powder 1/4 cup Swerve confectioners (or erythritol
and 1/4 tsp stevia glycerite) 1/2 tsp Celtic sea
salt 1 cup unsweetened almond milk 2
TBS melted butter or coconut
oil 7 eggs (4 if using almond flour) 1 tsp apple extract (or vanilla, but apple tastes great with the Brie Cheese!)
3/4 -1 lb chanterelle mushrooms coarsely chopped 1 sprig of rosemary picked
and chopped 2 finely chopped shallots 1/4 cup flour 3 cups chicken stock (or vegetable stock if you are going vegan) 3
tbs cup olive
oil salt pepper
Coat in 2
tbs of olive
oil,
salt and pepper.
1 cup steamed edamame beans (steam the whole pod
and then extract the little beans - a great job for someone in your house other than you - like a child or lover) 1 cup sprouted chickpeas, lentils, mung beans or cooked / sprouted bean of choice 1/3 cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame seeds 2
Tbs olive
oil 2 tsp dill seeds or 1
Tbs cumin seeds 1 - 2 cloves garlic 1/2 cup water (or more as needed until desired consistency is achieved) sea
salt and cayenne to taste
Drizzle with 2
Tbs olive
oil,
salt and garlic powder to taste.
For the Sauce 1 chopped tomato chipotle in adobo 3 green onions chopped 1/2 cup salsa 2 tsp
salt 1
tbs oil Heat
oil in a pan
and stir fry green onions for 1 min, add chopped tomatoes
and salt and cook till the tomatoes get mushy
and start forming into a sauce like consistancy.
Chop the beet greens,
and stems (if using),
and cook in 1 - 2
Tbs of olive
oil with
salt and pepper, until wilted.
1 cup teff 4 cups water 1/2 tsp kosher
salt 1 tbs butter 1/4 cup Parmesan 2 zucchini chopped in to bite size pieces 4 cloves of garlic finely chopped olive oil 1 medium tomato chopped 2 tbs basil chiffonade Salt and pepper 1/2 cup cheese (I used Monterrey jack although Cheddar or Gruyere would work lov
salt 1
tbs butter 1/4 cup Parmesan 2 zucchini chopped in to bite size pieces 4 cloves of garlic finely chopped olive
oil 1 medium tomato chopped 2
tbs basil chiffonade
Salt and pepper 1/2 cup cheese (I used Monterrey jack although Cheddar or Gruyere would work lov
Salt and pepper 1/2 cup cheese (I used Monterrey jack although Cheddar or Gruyere would work lovely)
4 cups chicken broth 3 tablespoons butter 1 finely chopped onion 1 1/2 cups Arborio rice 1/2 cup dry white wine 1/2 cup freshly grated Parmesan cheese
Salt and pepper 1 lb chanterelle mushrooms chopped or torn 1
tbs olive
oil
• 2 cups cacao powder (it's cheaper on Amazon.com than in health food stores) • 1 tspn maca powder • 1
TBS vanilla • 1 tspn Himalayan
salt • 1/2 cup goji berries • 1/2 cup golden berries • 1/3 cup coconut sugar • 3/4 cup coconut
oil (or cacao butter) • LOVE Optional garnish: sesame seeds, goji berries
and lavender.
Separate the cauliflower into florets,
and spread on 2 baking sheets, with 4
Tbs of olive
oil,
salt and pepper.
Toss wedges with 1
TB of olive
oil,
salt, pepper
and smoked paprika.
Patties: 1
TB olive
oil 1/4 cup finely chopped celery, about 2 stalks 1/2 cup finely chopped green onion, about 3 - 4 onions 2.5 lb ground turkey, 7 % fat 2
TB Chipotle Tabasco sauce 2 tsp smoked paprika 8 oz block cheddar cheese, shredded good pinch
salt and pepper olive
oil
Place on a baking sheet with olive
oil, 1 - 2
Tbs of brown sugar (if using),
and salt.
1 (15 or 24 - ounce) can garbanzo beans, drained
and rinsed or 1 1/2 cup cooked beans 1
TBS olive
oil, plus 3 tablespoons 1 cup shelled hazelnuts, macadamia nuts or whatever you have raw 1 cup raw almonds 3/4 tsp agave 1
TB chopped fresh rosemary leaves 1
TB chopped fresh thyme leaves 1 tsp coarse sea
salt like Celtic Sea Salt 1/2 — 1 tsp cay
salt like Celtic Sea
Salt 1/2 — 1 tsp cay
Salt 1/2 — 1 tsp cayenne
Place on a roasting pan, with 3
tbs of olive
oil and some
salt.
Chicken livers, ideally pastured but at least free range organic (1 pound) Chicken fat (schmaltz), duck fat or refined, expeller - pressed coconut
oil, (2 - 3
TBS)-- don't use butter or lard — Jews don't mix meat & dairy,
and they don't use pork products — where to buy fats Large yellow or white onion (1/2) Hardboiled egg (1) Loaf sprouted or real sourdough bread (1)-- if you are gluten - free, use gluten - free bread --(click here for recipe) Sea
salt — where to buy sea
salt Freshly ground black pepper — where to buy black pepper
Almond flour (2 1/2 cups)-- or make your own by grinding soaked
and dehydrated almonds Sea
salt (1/4 tsp) Almonds, toasted
and chopped — previously soaked
and dehydrated (1 cup) Honey (5
TBS) Butter or ghee, unsalted, organic, from grass - fed cows if possible, or coconut
oil, melted (1/2 cup) Vanilla extract, organic or homemade vanilla extract (1
TBS)
Sprouted flour (3 cups, plus extra for rolling out dough) Baking powder, aluminum - free (3/4 teaspoon) Sea
salt (1/4 teaspoon) Butter, unsalted
and grass - fed, or coconut
oil, expeller - pressed
and softened (1 cup) Organic cane sugar, coconut sugar or sucanat (1 cup) Egg, organic, pastured (1)-- NOTE: You may need to add an extra egg if the dough does not hold together Milk, raw, whole, from grass - fed cows, or coconut milk, full - fat (1
TBS)
Drizzle 3 - 4
Tbs of olive
oil,
salt,
and 3 - 4 pressed garlic cloves.
Navy beans, dried (1 lb) Filtered water Chicken stock, homemade (5 cups) Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed coconut
oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy coconut
oil Garlic (2 cloves) Onion, yellow or white, medium (1) Green chiles, canned (8 oz) Chicken breasts
and / or thighs, pastured or free range organic, skinless & boneless (1 lb) Cumin, ground (1
TBS) Oregano, dried (1
TBS) Red pepper flakes (1 pinch) Sea
salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy cheese
For the Apple Cider Vinegar Dijon Dressing: 2
TB Apple Cider Vinegar 2
TB Dijon Mustard 1/4 Cup Extra Virgin Olive
Oil Spritz of Lemon A Drop of Sweetener (I used one drop of coconut nectar, I think maple syrup or honey would work well — it's simply to bring out flavors)
Salt and Pepper (to taste)
2
tbs olive
oil 1 onion diced 2 garlic cloves minced 1 lb ground Italian sausage 4 cups of water 1 cup cream 2 - 3 cups of milk 2 lbs of russet potatoes peeled
and diced 1 lb chopped zucchini
Salt and pepper 1 6oz bag baby spinach roughly chopped
2 tbsp cold - pressed olive
oil, raw butter, coconut
oil or ghee 1 white onion, finely chopped 3 garlic cloves, finely chopped 1/2 tsp chili flakes 1 x 400 g (14 oz) can whole plum tomatoes handful of basil leaves (or 3
tb of frozen basil) sea
salt and freshly ground pepper
- purée the chick peas, olive
oil, lemon juice, one clove of garlic chopped
and salt with a hand blender until creamy, stir in the chopped black olives
and some of the chopped cilantro leaves - in a heavy frying pan heat the 2
tbs.
Roasted Chipotle Cauliflower 3/4 head cauliflower, chopped in to small florets 2 garlic cloves, finely chopped 1/3 cup ketchup 1/4 cup tamari or soy sauce 1/4 cup maple syrup 2
tbs apple cider vinegar 1/3 cup vegetable stock or water 2 - 3
tbs chipotle sauce (depending on your heat tolerance) 1/2
tbs cayenne pepper 1/2
tbs smoked paprika olive
oil sea
salt Preheat oven to 180 degrees C. Heat
oil and sauté garlic on medium heat until fragrant.
Baked Tarragon Salmon Recipe Ingredients 2 1/2 lbs salmon fillet 1 garlic clove 6 - 7 oz fresh tarragon 5 - 7 oz fresh dill
Salt, black, white
and red pepper, ground coriander to taste 1 - 2
tbs lemon zest 4 - 5
tbs oil Bake at 380 °F degrees preheated oven 25 - 35 minutes Բաղադրիչները Թարխուն Սամիթ Սխտոր Աղ, սև, կարմիր ու -LSB-...]
place in a ziplock bag with 1 - 2
TBS olive
oil and 4 - 5 good shakes of garlic
salt (you don't want the zuccs drenched in
oil, I've done as little as 1 tsp for 2 - 3 zuccs
and it works great)
1/2 cup liquid from can of chickpeas juice
and zest from 3 lemons 3
TB tahini 4 cloves garlic, crushed big pinch of
salt and fresh ground pepper 5
TB olive
oil
4 Cups chopped rhubarb (chopped into approx. 1/2 inch chunks) 3 Cups natural cane sugar (divided) 1 1/3 Cups + 4
Tb Bluebird Grain Farms Emmer Flour or Hard White Whole Wheat Flour (divided) 1/4 Tsp fresh grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher
salt 1 Cup unsalted butter or coconut
oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest
and juice from 1 lemon
RecipeRecipe (click to expand) 6 md Potatoes 3
tb Oil 1 ts
Salt 1 ts Cumin Seeds 1/2 ts Mustard Seeds 1 ts Turmeric 1 ts Ground Coriander 1/2 ts Cayenne 2 c Water 1 c Plain Yogurt 2/3 c Cooked Peas Peel potatoes
and dice as evenly as possible.
Looking at my «gain muscle, lose fat» calorie total (3182), I built a meal plan that includes about.75 cup of nuts, (almond in this case), sardines drained, an avocado, natural peanut butter (peanuts,
salt)
and about 4
tbs of olive
oil a day.
Drizzle with 2
Tbs olive
oil and salt and pepper to taste.