Sentences with phrase «tbsp of honey for»

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1 cup spinach 1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea powder 1 1/2 cups of unsweetened almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional for added sweetness)

They're barely sweet with just 4 tbsp of maple syrup (or your favorite liquid sweetener, honey is good too) and full of whole grains and fruit so they're great for breakfast or a healthy snack.

I added another 1/4 cup of shredded coconut, some cacao nibs, 1/4 tsp espresso, about 1 Tbsp honey (used fewer dates since they are so expensive), and 1 tsp of coconut oil for extra flavor.

• 5 gala apples • 2/3 cup instant oats (I used instant toasted oats) • 1/8 cup dried blueberry (or naturally dried fruit of your choice) • 1/2 cup raw walnut halves • 2 tbsp Kelapo coconut oil • 1/8 cup raw, organic honey • 1 tbsp cinnamon • lemon wedge (NOT for the recipe)

Lately for a quick and healthy breakfast I have bee combining 1 cp of plain Greek yogurt (fage is my favorite) with 1 tbsp of honey, 1 tbsp of sliced almonds, 1 tbsp of sunflower seeds, and a handful of chopped fruit usually strawberries.

Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt

I know all recipes sort of can be altered to taste a bit, but isn't it more traditional to go with honey, and to be a bit sweeter (like 3 tbsp) for 2 loaves?

For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.

Place 3/4 Cup + 2 Tbsp of the almond butter, reserving the rest for later, along with the honey in a large microwave - safe bowl and microwave until the almond butter is smooth and melted, about 1 - 2 mins.

Crunchy top layer 4 tbsp maple syrup, honey or apple syrup 2 tbsp coconut oil, room temperature + extra for greasing the pan 1 cup / 180 g walnuts or nuts or your choice 3/4 cup / 100 g sunflower seeds or seeds of your choice

For the strawberry ice cream, blend one portion of the frozen bananas, the strawberries, 1 tbsp of honey and 1 tbsp of coconut cream.

1/3 of a hokkaido pumpkin 1 banana 3 eggs (you can substitute one of the eggs with 2 additional egg whites) 3 egg whites 2/3 cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or maple syrup 1/3 cup / 80 g plain yoghurt 2 tsp baking soda 1/2 tsp salt 1/2 tsp nutmeg 1 tsp cardamom 1 Tbsp cinnamon 1/2 tsp cloves 1/2 tsp ground ginger Butter for frying

And for the last ice cream, chocolate, blend the last of the frozen bananas, the cocoa powder and melted chocolate, 1 tbsp of honey and 1 tbsp of coconut cream.

16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits

Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits

-LSB-...] pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for -LSB-...]

of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)

Besides the expected roasted nuts, the original PB and the almond butter each contain wheat germ for fiber, flax seed and oil for omega - 3 fats, cane juice and honey for sweetness, and the non-vegan component of egg whites for protein (10g per 2 Tbsp serving!).

Grated zest and juice of 1 orange 3/4 cup buttermilk 2 large eggs 3 Tbsp honey 1 stick (8 Tbsp) unsalted butter, melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional)

1 tin 400 ml tin coconut milk (or substitute with a tin of condensed milk for a non-vegan not - so - healthy version) 275 g desiccated coconut 2 - 3 tbsp raw honey, agave or maple syrup to taste 1 tsp vanilla essence

Pin It Ingredients: For 18 cm cake For the cake sponge: 1 egg 200 g liquid honey 180 g coconut oil, room temperature 200 g flour 1 tsp baking soda 1 tbsp unsweetened, raw cocoa powder small pinch of salt... Continue Reading →

Homemade Pitas vegetarian, soy - free, dairy - free, peanut - free, tree nut - free, seed - free, shellfish - oil, fish - free, nightshade - free, bean & legume - free Ingredients: 3 cups of flour 1 cup water 1 Tbsp honey Half of a 1/4 oz packet active dry yeast 1 tsp salt Olive oil Extra flour for...

I use them for hot dog buns, I use them for crepes, and I found if I add a tbsp of honey they taste similar to corn dogs, brown easier and you don't taste the chickpea flour.

It is typical polish cake:) one of my fauvorite:) for Filling Poppy seed mixture we use also honey (then reduce to few tbsp of sugar) and raisin and walnuts.

I made enough for 2 people, using 1/2 cup of berries, 2 Tbsp water, 1 Tbsp of honey and 1 Tbsp of butter.

1cup olive oil for drizzle and baking 2 - 3 tbsp honey, drippy a good pinch of sea salt 1 tbsp lemon juice

Made it and they re awsome if ur a chocolate lover i added about a tbsp of honey though for an extra bit of ss and the batter was also a little too dry so i added about 1/4 cup of more water and that made the batter perfec defenetly making them again thanx for sharing this awsome recepie

maple syrup or Honey (I used honey)(for sugar - free diets, use a pinch of stevia) 4 Tbsp.

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

For the vinaigrette 5 tbsp extra-virgin olive oil 2 tbsp white wine vinegar 1 tsp dijon mustard a drizzle of honey or agave nectar fine sea salt & freshly ground black pepper

For filling: 1 x 400 mL (14 fl oz) can coconut milk 1 ⅛ cup (150 g) cashew nuts Scant 2 1/4 cups (325 g) blueberries Finely grated zest of 2 lemons 1/3 cup plus 1 tbsp (100 mL) lemon juice 1/3 cup (110 g) raw clear honey 1/4 tsp (1 mL) Himalayan pink salt 1/3 cup (75 g) coconut oil

Only modification was to use honey in place of Agave and to add a tbsp of vegetarian oyster sauce for some extra sweetness and flavor!!

For lemon, honey and thyme curd: 2 large free - range eggs, lightly beaten 1/3 cup (80 mL) honey Finely grated zest of 1 large lemon 1/2 cup (125 mL) freshly squeezed lemon juice 3 1/2 tbsp (50 g) butter, diced 3 tbsp (45 mL) finely chopped fresh thyme

For the vinaigrette 5 tbsp extra-virgin olive oil 3 tbsp white balsamic vinegar a drizzle of honey or agave nectar fine sea salt & freshly ground black pepper, to taste Cook the beluga lentils al dente according to packet instructions.

for the vinaigrette 3 tbsp walnut oil 1 tbsp dark balsamic vinegar 1 tsp dijon mustard a drizzle of agave nectar or honey fine sea salt & freshly ground black pepper

1 cup cashews, soaked (see note below) 1 cup (140g) boysenberries (or blackberries) 1 Tbsp coconut milk (or nut milk of choice) 1 Tbsp pure rice syrup (can be substituted for pure maple syrup or raw honey, see note below) 3 Tbsp lemon juice pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)

For vanilla cashew «yogurt»: 1 x recipe cashew cream (recipe follows) 1/2 vanilla pod (bean), cut in half lengthways and seeds scraped out Finely grated zest and 4 tsp juice of 1/2 lemon 2 tbsp (40 g) raw clear honey or blonde coconut nectar 1 1/2 tsp vanilla extract

300g almond flour 1 tsp baking powder 100g butter, cubed Grated zest of 1 lemon 7 tbsp honey or maple syrup 2 large eggs, at room temperature 200g spring / summer fruit (rhubarb, raspberries, strawberries), chopped into small pieces 1 tbsp icing sugar, for dusting (optional) 1/2 tsp salt

Ingredients: 1 cup diced green cabbage 1/2 cup diced red cabbage 1 green apple — sliced 1 TBSP diced white onion 2 TBSP chopped walnuts 2 TBSP Goji Berries For the dressing: 1 TBSP Mustard 1 tsp Manuka honey or local, raw organic honey 1 TBSP apple cider vinegar 1 TBSP flax oil 1/2 tsp fennel seeds Pinch of ground cayenne pepper Pinch of sea salt Instructions: Mix... Read More»

Electrolyte Sports Lemonade The Recipe Juice of one large lemon 2 tbsp of raw honey or maple syrup 1 pinch of pink Himalayan salt 8 - 10 oz water raspberries for color or a splash of tart cherry juice Mix all of your ingredients in a blender (especially if you're using berries) and then strain it to -LSB-...]

Broccoli Fennel Slaw Serves 2 - 4 Ingredients 1/2 bulb fennel, thinly sliced 2 carrots, shredded or grated 3 - 4 leaves of lacinato kale, stem removed and chopped 1/2 bunch broccolini (florets and stems), chopped Dressing 1/4 c EVOO 2 TBSP Apple Cider Vinegar 2 tsp dijon mustard (or skip for a completely raw salad) 3 TBSP fresh orange juice (about half of an orange) 1/2 tsp raw honey S&P to taste (I used a pinch of each)

Basic instructions for coconut yogurt: Warm 2 cups of coconut milk (full fat) on the stove until it simmers, then add 1 tsp agar agar and whisk until the mixture thickens, cool, add 1/2 tsp of probiotics, 1/2 tbsp raw honey or syrup, and mix well (or blend).

For example, you always use 2 tbsp of protein powder, or 1tsp of aloe Vera, 1 tbsp of honey..

ingredients 1 cup + 3 tbsp of almond flour 1 green apple, peeled and cut into small pieces 1/4 cup of coconut oil 3 organic eggs 3 tbsp of maple syrup (or honey) 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tbsp cinnamon 1/2 tsp ginger Pinch each of cardamom, nutmeg, and clove 1/4 tsp of sea salt Coconut ribbons for topping

Bring together 1 chopped apple, 1 peeled and chopped cucumber, fistful of boiled lima beans, 1/2 cup broccoli florets (boil for 1 - 2 mts), 2 tbsps chopped spring onion whites and greens, orange segments, chopped coriander, 1 1/2 tbsp balsamic vinegar, salt and pepper to taste, 1/2 tbsp honey or any sweetener of your choice, few toasted walnuts.

of freshly squeezed Lime juice 11 - 12 full sized mint leaves plus another branch for garnish 1 tbsp honey 6 tbsp.

Bring together 1 chopped apple, 1 peeled and chopped cucumber, fistful of boiled fresh green peas, 1 grated carrot, 1/4 cup paneer cubes (sauteed in a tsp of oil for 2 - 3 mts), salt and pepper to taste, 1/2 tbsp honey, 1 1/2 tbsps coarsely ground roasted peanuts.

Bring together 1 sliced star fruit, 1 peeled and chopped cucumber, fistful of boiled chickpeas, 1/2 cup broccoli florets (boil for 1 - 2 mts), 1 yellow capsicum, thin slices, 1 sliced guava, fistful of raisins, 1/2 tbsp honey, salt and pepper to taste, few roasted assorted nuts.

Easy Egg and Dairy Free Strawberry Pudding Ingredients: 2 cups organic berries 1 15 oz coconut milk (in a can, use full fat!!!!) 4 Tbsp chia or ground flax 2 Tbsp of honey or stevia to taste 1 tsp vanilla extract (gluten free) Directions: Put all ingredients in the blender for a few pulses until...

1 C almond flour 2 eggs 1/4 C water 1 Tbsp honey 1 tsp vanilla extract pinch of cinnamon and salt coconut oil, butter, or ghee for cooking