1 large cauliflower, chopped into medium florets 1
tbsp oil of choice, melted if solid salt and pepper, to taste
Heat 1
Tbsp oil of your choice (I used avocado oil) in high heat 2.
Not exact matches
Wet ingredients 6
tbsp (75 g) extra virgin coconut
oil, room temperature 1 cup plain GMO - free soy yogurt (or yogurt
of your
choice) 2 carrots, shredded (around 150 g / 2 cups loosely packed) 1 onion, minced or finely chopped a handful
of fresh thyme
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle
of olive
oil or coconut
oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2
tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk
of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk
of choice or water) 1 1/2 cup water 2
tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3
tbsp butter (or coconut
oil) 10 - 15 almonds, chopped a large pinch salt
INGREDIENTS 1 small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms
of your
choice 3 cloves garlic, minced 1 tsp dried thyme 2
tbsp olive
oil 1 cup Arborio rice 1 cup dry white wine such as chardonnay 4 cups beef broth 2 cups
of...
2
tbsp cooking fat
of choice (lard, ghee, butter, olive
oil, coconut
oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups water 1/4 cup fresh basil Salt to taste
Wet ingredients: 4
tbsp vegan butter, melted — or you can use coconut
oil 150 ml plant - based milk
of choice, warmed 7g sachet
of yeast 3
tbsp coconut sugar — or you can use brown sugar Vegan ice cream to serve - we love Booja Booja
• 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)
Five Spice Apple Braised Whole Chicken (inspired by Fit Daffy's Chinese Poached Chicken recipe) Ingredients: 1 whole chicken - skinned and trimmed excess fat as much as possible without tearing the meat 1
Tbsp avocado
oil or coconut
oil (or any high heat cooking
oil of your
choice — just don't use vegetable / seed oils!)
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
Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made
of 80 % vegetable
oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2
tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor
of your
choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.
1
tbsp of coconut
oil 1/2 cup cremini mushrooms, sliced 1 small head
of broccoli, trimmed & chopped 3 pieces
of baby bok choy, ends trimmed, sliced 1 cup cooked beans (your
choice!
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
Filling 1 1/2 cups / 200 g cooked black beans (equivalent to 1 can drained and rinsed beans) 5 dates, pitted 1
tbsp coconut
oil 2 shots / 1/4 cup / 60 ml strong coffee 1/3 cup / 80 ml plant milk
of choice (like rice, oat, soy or almond milk) 3,5 oz / 100 g dark chocolate (70 %)
Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3
tbsp pine nuts or nuts
of choice, toasted 3
tbsp grated parmesan cheese 3
tbsp extra virgin olive
oil sea salt & freshly ground black pepper, to taste
8 large bars Ingredients: 2 large sweet potatoes cut and peeled 2 cups oats Half cup mixed nuts 3
tbsp maple syrup 1
tbsp coconut
oil 7
tbsp water 1/3 cup chopped apricots 1/3 cranberries 1/3 raisins 1 tsp cinnamon Half cup pumpkin seeds or mixed seeds
of your
choice
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
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful
of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice
of 1 lime 1
Tbsp Red Boat Fish Sauce or 3 tsp
of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup
of chopped onions 1 - 2
Tbsp avocado
oil or any high heat cooking
oil of your
choice
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1
Tbsp olive
oil S&P to taste Batch
of life changing vegan cheese sauce (or cheese
of your
choice) 1/3 cup black beans 1/4 cup salsa 2
Tbsp chopped red onion (cut into tiny pieces) 2
Tbsp chopped cilantro 1 avocado (cut into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
Keep the coconut milk blend heated up and in a separate skillet, sauté the garlic and the onions with the remaining 2
tbsp cooking fat /
oil of choice.
In a large skillet, in low heat heat up your 2
tbsp of cooking fat /
oil of choice.
4 cups oats 1 cup pumpkin seeds 1/2 cup sunflower seeds 1 cup pistachios (shelled, unsalted) 1 cup walnuts 1 ripe banana, mashed 1/4 cup honey 1/4 cup coconut
oil, melted 1
Tbsp cinnamon 1
Tbsp ginger 1 tsp nutmeg 1tsp cloves 1 tsp allspice 1/4 tsp himalayan pink salt 1 cup dried cranberries 1 cup freeze dried plums (or red fruit
of choice) 2 cups coconut flakes
1 large ripe avocado 5
Tbsp raw cacao powder 5
Tbsp pure maple syrup, rice syrup, coconut nectar or raw honey 2
Tbsp almond milk (or milk
of your
choice) 1 tsp vanilla powder 2 pinches
of himalayan pink salt 3
Tbsp raw cacao butter (or cold pressed extra virgin coconut
oil) 1 punnet fresh cherries (raspberries or strawberries)
2 cups cashews, soaked (see note below) 1T lemon juice 1/2 cup drinking coconut milk (or nut milk
of choice) pinch himalayan pink salt 4 very ripe bananas, mashed (2
Tbsp pure maple syrup or rice syrup — OPTIONAL) 1/4 cup coconut
oil, gently melted (see note below) 2
Tbsp cacao butter, gently melted (see note below)
Wet Ingredients 2 eggs 100g coconut yoghurt 200 ml coconut or nut milk
of choice 3
Tbsp rice syrup, raw honey or pure maple syrup 4
Tbsp coconut
oil, melted
1 cup cashew, soaked (see note below) 2 organic lemons, juiced (plus zest
of 1) 1/4 cup drinking coconut milk (or nut milk
of choice) 1/3 cup pure maple syrup, rice syrup or raw honey pinch himalayan pink salt 1/4 cup coconut
oil, gently melted (see note below) 1
Tbsp cacao butter, gently melted (see note below)
Ingredients 3 - 4 lb pork loin (or pork roast cut
of your
choice) 1
tbsp Olive
Oil 4 Chicken and Apple Sausages, cut into thirds 1 32 oz.
* Substitue nut butter
of choice for an
oil - free option ** You can also use pumpkin puree or yogurt instead *** If using nut butter instead
of oil and / or yogurt instead
of applesauce, the batter may be too dry and you will need to add 1 - 2
tbsp of non-dairy milk.
1
tbsp olive
oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute
of choice) 1
tbsp red wine vinegar 1/2 tsp salt, or to taste
300 grams kamut spaghetti (or substitute with a similar fresh pasta
of your
choice) 1 litre
of unsalted chicken stock 30 grams sea salt 2
tbsp olive
oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely diced 2
tbsp finely diced flat leaf parsley
What You Need: 1 8 - ounce package pasta
of choice 3 Roma tomatoes, diced 5 cloves garlic, chopped 2 cups vegetable broth 1/2 cup vodka 3
tbsp tomato paste 1/2 cup vegan cream cheese (I love Follow Your Heart Cream Cheese) 1
tbsp olive
oil 1/4 tsp salt
Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut milk (or nut milk
of choice) 2
Tbsp pure maple syrup, rice syrup or raw honey 1
Tbsp lemon juice pinch Himalayan pink salt 1 tsp vanilla powder 1 tsp pink pitaya (dragon fruit) or beetroot powder (optional) 4
Tbsp coconut
oil
Chocolate Mousse 2 ripe avocado 10
Tbsp raw cacao powder 8 medjool dates 2
Tbsp smooth peanut butter (or nut butter
of choice) 1/4 tsp pink Himalayan salt 1/4 cup coconut
oil
PMS Bites (makes 6 bites) 6 dates, soaked in warm water for 5 - 10 minutes (reserve the soaking water) 2 tsp
of date soaking water 1 tsp
of coconut
oil 1 tsp
of cacao or cocoa powder 1 heaping
tbsp of almond butter (or nut butter
of your
choice) a pinch
of sea salt cacao nibs for rolling the balls in (or shredded coconut, hemp seeds, chocolate chips, etc
1
Tbsp olive
oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarrago
oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper
Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarrago
Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1
Tbsp Parmesan cheese, grated, for topping 1
Tbsp fresh herbs
of your
choice (optional)(I used tarragon.)
Passionfruit Cheesecake Filling & Frosting 2 cupa cashews, soaked 1 cup passionfruit pulp (fresh or frozen — approx. 12 fresh passionfruit) 1/2 cup coconut milk (or nut milk
of choice) 1/3 cup rice syrup (or pure maple syrup) 2
Tbsp lemon juice pinch Himalayan pink salt 1/2 cup coconut
oil 2 tsp pink pitaya powder (dragon fruit) to colour the frosting
1 large ripe avocado 5
Tbsp raw cacao powder 5 - 7
Tbsp pure maple syrup 1
Tbsp almond milk (or milk
of your
choice) 1 tsp vanilla powder 2 pinches
of himalayan pink salt (or sea salt) 2
Tbsp raw cacao butter (or cold pressed extra virgin coconut
oil)
for the pancake: 150 g chickpea flour (a.k.a. gram flour) 230 ml milk
of your
choice (I use unsweetened almond) 2
tbsp extra virgin olive
oil 2 medium carrots ghee or coconut
oil salt and freshly ground black pepper, to taste
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)
1 cup
of buckwheat flour 1/2 cup
of brown rice flour 1 teaspoon psyllium husk powder (optional) 2 teaspoons baking powder 1 tssp ground cinnamon 1/2 tsp ground vanilla 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/4 teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4
tbsp coconut sugar or sweetener
of your
choice 1 heaping
tbsp virgin coconut
oil or butter, soft 2 organic eggs A generous pinch
of salt
2 ripe bananas, mashed 2 eggs 3
tbsp milk
of your
choice 1
tbsp coconut
oil, soft 2
tbsp honey 75 g almonds, ground 3
tbsp coconut fiber 60 g flour 60 g fresh berries, or thawed from the freezer 1 tsp baking powder 1 tsp baking soda 1/2 tsp vanila powder
Mojito Chicken from Envious Edibles 1/2 onion, diced 2 cloves
of garlic, diced 2 chicken breasts, cut into bite sized pieces 1 jar
of Trader Joe's Mojito Simmer Sauce 1 can
of corn, drained (I used 8 oz frozen corn) 1 can
of black beans, drained 1 tablespoon
of Caribbean seasoning (I used 1
tbsp of Jamaican Jerk Seasoning) 1/3 cup
of Bacardi 151 Rum (or any rum
of your
choice)(I used Jamaican Appleton Estate) 1 pinch
of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount
of olive
oil.
Drizzle the remaining 1
tbsp olive
oil and sprinkle with rosemary or any dried herbs
of your
choice (if using).
INGREDIENTS 2 and 1/4 cup whole wheat flower 4 scoops Vanilla KidzShake OR 2 scoops KidzShake PLUS vanilla 4 tsp baking powder 1/2 cup peanut butter 1 - 1 1/2
tbsp sugar 2 eggs, beaten 2 cups milk
of choice 1/2 cup vegetable
oil 1/4 tsp kosher salt... Read More»
Ingredients: • 1 pound pasta (
of your
choice, gluten free works well with this recipe) • 2 small acorn squash • 2
Tbsp olive
oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1
Tbsp coconut
oil • 1 cup soft goat cheese • 1 - 2
Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup
of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive
oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut
oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal
Ingredients: 1/3 c coconut
oil 2 room - temperature eggs 2/3 c brown sugar 1 1/2 tsp baking powder 1 1/2 tsp vanilla 3/4 tsp cinnamon 1/4 tsp salt Sprinkle
of nutmeg 1 c plus 2
tbsp coconut milk (or dairy / soy free milk
of your
choice) 3 c quick (not instant) oatmeal
1 cup (4 oz) flour 1 egg yolk 3 tsp baking powder 2
tbsp oil 3/4 cup (6 fl oz) milk (or formula) 2 jars
of your
choice of veggie baby food (note from editor — you could substitute an equivalent amount
of homemade veggie puree here)
4 5 - oz salmon steaks (wild Alaskan preferred) 2
tbsp extra virgin olive
oil Sea salt Pepper 4 large heirloom tomatoes Spring lettuce mix Balsamic vinaigrette dressing (or salad dressing
of choice)