Optional: melt one
teaspoon coconut oil or butter in the milk.
Not exact matches
about 5 clementines — divided 2/3 cup
coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini
or another nut
butter 1/4 cup cocoa powder 1/2 tablespoon
coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1
teaspoon baking powder 1/2
teaspoon baking soda 1 ripe starfruit — optional
1 tablespoon
oil (
butter / lard /
coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef
or bison
or lamb 1 1/2
teaspoons paprika 1
teaspoon cumin 3/4
teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1
teaspoon sea salt Scant 1/4
teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1
teaspoon lemon zest
1/3 cup sifted
coconut flour 2/3 cup gluten - free All - Purpose Flour Blend 1/2
teaspoon guar gum
or xanthan gum ⅛
teaspoon salt 1/3 cup extra-virgin
coconut oil or palm shortening
or butter, room temperature 3 — 4 tablespoons honey
or agave nectar, to taste 2 tablespoons unsweetened
coconut milk, lite
or full fat 1
teaspoon pure vanilla extract
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2
teaspoon packed lime zest 3/4 cup agave
or maple syrup 1
teaspoon vanilla A pinch
or two of salt 3 tablespoons lecithin 3/4 cup
coconut oil or coconut butter
1/4 cup creamy almond
butter 1/4 cup maple syrup 1/4 cup
coconut oil, melted 1
teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4
teaspoon ground cinnamon 1/2
teaspoon Kosher
or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked
coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
Ingredients: 190 g (1 1/2 cup) flour 40 g (3/4 cup) sliced
coconut,
or shredded if you prefer 1
teaspoon baking powder 1
teaspoon vanilla sugar 1/4
teaspoon fine salt 225 g (1 cup)
butter or avocado
oil for a healthier choice 220 g (1 cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut into...
1 cup of raw cashews, soaked overnight in fresh, purified water 1/4 cup
coconut butter (not
oil)
or maple syrup 1/4 cup of lemon juice 1
teaspoon of
coconut oil, melted 1
teaspoon of vanilla extract Pinch of pink Himalayan salt Topping: Shredded
coconut flakes
2 tablespoons
butter, ghee,
or coconut oil 3 eggs 3/4 cup whole milk
or coconut milk 1/2 cup almond flour 1/4 cup arrowroot powder 2 tablespoons
coconut sugar
or honey 1/2
teaspoon vanilla extract 1/8
teaspoon unrefined sea salt 1/2 cup fresh
or frozen organic blueberries
1/3 cup almond flour 1 banana 1/8 cup almond
butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2
teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons
coconut sugar) 1
teaspoon pure vanilla extract
coconut oil — use for frying in skillet and instead of
butter to serve raw honey — instead of syrup raw pecans — shelled
for the filling: 120 grams (1/2 cup) cream of
coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2
teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons)
coconut oil 85 grams (6 tablespoons)
butter 2 tablespoons desiccated
coconut 1 tablespoon cornmeal scant cup (approximately 225 mL,
or 7/8 cup) buttermilk, well - shaken
Add 6 tablespoons melted
butter or coconut oil, 4 large eggs, and 1
teaspoon vanilla extract to baking mix.
1 tablespoon
oil (
butter / ghee /
coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade
or arm chops) 1 onion, sliced 2 cloves garlic, minced 1
teaspoon fresh grated ginger 1 tablespoon curry powder 1
teaspoon sea salt (
or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
4 cups old fashioned oats 1/2 cup slivered almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw
coconut flakes 1/2
teaspoon + 1/4
teaspoon salt 1/4 cup
coconut oil 3 tablespoons
butter 1/4 cup honey 1/4 cup light brown sugar 1/2
teaspoon vanilla extract 2/3 cup dried cherries, chopped 1/2 cup white chocolate chunks
or chips
150 g rice malt syrup 130 g raw almond
butter 20 g raw
coconut oil 50 ml almond milk (unflavoured and unsweetened) 65 ml almond cream,
or other GMO - free, vegetable cream (unflavoured and unsweetened) 1
teaspoon powdered cinnamon
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond
butter (peanut
butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted
coconut oil 3 tablespoons of maple syrup
or date nectar a dash of vanilla extract 1
teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
1
teaspoon fennel seeds 1
teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon
butter or olive
oil for sauteeing 1
teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups
coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
Pad Thai 2 tablespoons raw almond
butter 1/3 cups
coconut oil 1 tablespoon Nama Shoyu
or Bragg Liquid Aminos 1
teaspoon ground coriander 1/2 jalapeno pepper — seeded 2
teaspoons freshly squeezed lemon juice 1/3 cup purified water 1 package kelp noodles
ingredients PB&J CEREAL FRENCH TOAST 1/2 cup peanut
butter 1/2 cup strawberry jam 8 slices brioche 2 large eggs 2 tablespoons milk (preferably whole) 1/2
teaspoon ground cinnamon 1/4
teaspoon nutmeg Kosher salt (to taste) 3 cups sweetened corn flakes (crushed) 4 tablespoons unsalted
butter or coconut oil
50 g CHOC Chick Raw Cacao
Butter 25 g popping corn 5 tbsp CHOC Chick Sweet Freedom
or honey 3 tbsp CHOC Chick Raw Cacao Powder 2 tbsp cooking
oil (
coconut oil is good but use whatever you have) 1
teaspoon vanilla bean extract (optional) 1 tsp vanilla bean extract (optional)
Soak for 3 - 24 hours 1 cup of cashews in filtered water 2 bananas, super ripe 1/4 cup of lemon
or orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of
coconut oil, melted 3 tablespoons of softened peanut
butter (I prefer Justin's) 1
teaspoon of vanilla extract
Chocolate Peanut
Butter Granola Recipe 3 cups old - fashioned rolled oats (gluten free, if needed) 1/2 cup creamy peanut butter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet chocolate
Butter Granola Recipe 3 cups old - fashioned rolled oats (gluten free, if needed) 1/2 cup creamy peanut
butter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet chocolate
butter 3 tablespoons virgin
coconut oil 3 tablespoons pure maple syrup 1/2
teaspoon fine sea salt
or kosher salt 1/2 cup semisweet
or bittersweet chocolate chips
1
teaspoon of
coconut butter /
coconut manna — not
coconut oil —
or 1/2 tbsp.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive
oil 1 tablespoon + 1
teaspoon smooth peanut
butter or almond
butter for paleo 1
teaspoon soy sauce,
or tamari for gluten free,
or coconut aminos for paleo 1
teaspoon sesame seed
oil 1
teaspoon honey
or agave nectar zest and juice of 1 lime pinch of salt and pepper 1
teaspoon of red pepper flakes
or 1
teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (
or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
1 1/2 cups Diced Cauliflower 4 large Eggs 1/4 cup Almond Milk 1/4 cup melted
Coconut Oil or Butter 1/3 cup chopped, Roasted Pecans 2/3 cup Xylitol OR 1/3 cup Xylitol + 1/4 cup Honey or Agave 1 teaspoon Vanilla Extract 2 teaspoons Cinnamon 1/4 teaspoon Nutmeg and Allspice 1 1/2 cup Oats 2.5 Tablespoons Coconut Flo
or Butter 1/3 cup chopped, Roasted Pecans 2/3 cup Xylitol
OR 1/3 cup Xylitol + 1/4 cup Honey or Agave 1 teaspoon Vanilla Extract 2 teaspoons Cinnamon 1/4 teaspoon Nutmeg and Allspice 1 1/2 cup Oats 2.5 Tablespoons Coconut Flo
OR 1/3 cup Xylitol + 1/4 cup Honey
or Agave 1 teaspoon Vanilla Extract 2 teaspoons Cinnamon 1/4 teaspoon Nutmeg and Allspice 1 1/2 cup Oats 2.5 Tablespoons Coconut Flo
or Agave 1
teaspoon Vanilla Extract 2
teaspoons Cinnamon 1/4
teaspoon Nutmeg and Allspice 1 1/2 cup Oats 2.5 Tablespoons
Coconut Flour
mushrooms, sliced 1 apple, peeled and diced 2 - 3
teaspoons or more garlic powder (to taste) 2 - 3
teaspoons sage
or more (to taste) 1
teaspoon rosemary, chopped 1
teaspoon thyme 1
teaspoon turmeric 1
teaspoon black pepper 2
teaspoons of pink salt
or more (to taste) 1/2 cup
coconut oil,
or organic, grass fed
butter
1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of
coconut oil — melted 3 tablespoons of runny almond
butter 5 tablespoons of maple syrup
or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2
teaspoon of baking soda 1/2
teaspoon of bicarbonate of soda 1/2
teaspoon of cinnamon powder 1/4
teaspoon ground cloves 1/4
teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
1 3/4 cup of spelt flour 1 1/2 cup of almond
or soy milk (I wouldn't recommend using rice / oat
or coconut milk for this recipe as they are too watery) 1
teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2
teaspoon of baking powder 1 tablespoon of runny and smooth peanut
butter 1/4 cup of melted
coconut oil 1/4 cup of maple syrup A pinch of sea salt
2 tablespoon maple syrup 2 tablespoon melted
coconut oil 2 tablespoon peanut
butter (
or almond
butter for paleo) 1/2
teaspoon vanilla extract pinch of sea salt
2 cups gluten free all purpose flour — I use Pamelas brand all
OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1
teaspoon ground cinnamon 1/2
teaspoon freshly grated nutmeg 1
teaspoon celtic sea salt 1
teaspoon baking powder 1
teaspoon baking soda 1/3 cup
coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole - milk plain yogurt 4 tablespoons cold unsalted
butter, cut into small pieces 3 tablespoons evaporated cane juice
for the strawberry salsa: about 1 cup of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice of 1 small lime 1/4
teaspoon of salt dry ingredients for the pancakes: 1 cup of buckwheat flour 1 cup of oat flour 1/4
teaspoon of salt 2
teaspoons of baking soda 3 tablespoons of poppy seeds wet ingredients: 1 cup of unsweetened nut milk (
or regular milk if you prefer) 1 ripe banana 1 tablespoon of olive
oil 1
teaspoon of vanilla 1 egg, lightly beaten some
butter or olive
oil or coconut oil for the pan
Ingredients 4 Russet potatoes 4 garlic cloves, thinly sliced 4 tablespoons
butter, melted (can substitute olive
or coconut oil) 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh sage, chopped 1/4
teaspoon salt
1 pound butternut squash, cut into one - inch cubes 2 cups low sodium vegetable stock
or broth 3 tablespoons
coconut milk (unsweetened) 1 tablespoon almond
butter 1
teaspoon kosher salt 1
teaspoon white pepper 3 tablespoons curry powder 1 tablespoon olive
oil
Olive
oil or Coconut oil cooking spray 3/4 cup gluten - free baking flour 1 cup water 1/2
teaspoon garlic powder salt and pepper to taste 2 heads cauliflower, cut into bite - size pieces 2 tablespoons
butter 1/2 cup Ghost Scream ® hot sauce 1
teaspoon honey Preheat oven to 450 degrees F. Lightly grease a baking sheet with
* 1/4 cup (60 g) unsalted
butter * 3 tablespoons extra-virgin olive
oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1
teaspoon medium grain kosher salt * 1
teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled
or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked
coconut, sweetened
or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole
or ground seeds, such as chia seeds, sesame seeds, flaxseeds,
or hemp hearts * 3/4
teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
1) 2 cups of hazelnut meal 2) 4 tablespoons tapioca flour (
or arrowroot powder) 3) 1
teaspoon baking powder 4) 1/2
teaspoon of salt 5) 1/4 cup of
butter (
or ghee,
coconut oil or palm shortening) 6) 1/2 cup of brown sugar (
or 1/4 cup honey) 7) 1 large egg (
or two small eggs), room temperature 8) 1 tablespoon of pure vanilla extract 9) 1/2 cup dark chocolate chips (gluten, dairy, soy free)
1) 3 cups almond flour 2) 3 large eggs 3) 1/2 cup honey 4) 1/2 cup
butter or ghee
or coconut oil at room temperature — extra for greasing if not using paper muffin molds 5) 1 tablespoon of orange zest 6) 2
teaspoons of baking powder 7) A pinch of salt 8) 1/2 cup of slivered almonds
1/4 cup
butter 1/2 cup
coconut oil 1 cup Splenda 1/4 cup sugar alcohol (I'd use erythritol now, but I originally used maltitol) 1 tablespoon blackstrap molasses (
or dark molasses) 1 egg 1 cup almond meal 1 cup vanilla whey protein powder 2
teaspoons baking soda 1/2
teaspoon salt 1
teaspoon ground ginger 2
teaspoons cinnamon 1/2
teaspoon ground cloves
2 cups all - purpose flour 1
teaspoon baking soda 1
teaspoon salt 1/2
teaspoon baking powder 1 cup (2 sticks) unsalted
butter, softened (I used 1 tub of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1
teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant
or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1 cup of chocolate chips) 1/2 cup shredded unsweetened
coconut 3/4 cup pecans (3 ounces) Vegetable -
oil cooking spray
1) 2 1/2 cups of almond flour / almond meal 2) 2
teaspoons of baking powder 3) 1/2
teaspoon of ground cinnamon 4) 1/4
teaspoon of salt 5) 1 cup of mashed bananas (around 2 medium - sized bananas) 6) 4 large eggs 7) 1/4 cup of honey 8) 1/4 cup of
butter or coconut oil (melted) 9) 2
teaspoons of pure vanilla extract 10) 1/2 cup chopped walnuts 11) 1/2 cup of chopped dark chocolate bits
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 can Garbanzo Beans 3/4
teaspoon Baking Powder 1/4
teaspoon Baking Soda 1/4
teaspoon Pink Sea Salt 1 1/3 cups
Coconut Sugar 1/3 cup Xylitol 1
teaspoon Molasses 2
teaspoons Pure Vanilla Extract 2/3 cup Spelt Flour 4 Tablespoons Unsalted Vegan
Butter or Coconut Oil 1 1/2 cups sugar free Chocolate Chips
or chopped Chocolate
1 Cup White Farro Flour 1 Cup Whole Grain Farro Flour 1 Cup
Coconut Palm Sugar 1
Teaspoon Ground Flax Seed 1
Teaspoon Baking Powder 1/2
Teaspoon Salt 1/2
Teaspoon Baking Soda 1
Teaspoon Ground Cinnamon 1 Cup Granola of Choice (I Used Peanut
Butter Granola 1
Teaspoon Vanilla Extract 1/3 Cup Olive
Oil (
Or Organic Virgin
Coconut Oil) 1 1/2 Cups Light Buttermilk Topping: Additional Granola
Ingredients 2 cups oats (I used old fashioned) 1/2 cup brown sugar 1
teaspoon baking powder 1 heaping
teaspoon cinnamon 3/4 cup dried cranberries 1 1/2 cups milk (I used almond) 1 egg, lightly beaten 1
teaspoon vanilla extract 2 tablespoons
butter or coconut oil, melted + cooled 5 canned peach halves, diced
3/4 cup organic pecans
or walnuts 2 - 3 tablespoons organic nut
butter of choice (we like cashew
butter) 1 tablespoon melted organic
coconut oil 2 cups pitted organic Medjool dates 1/4 cup organic cacao powder (
or carob powder — you may want to add a bit of sweetener if using carob) 1
teaspoon organic vanilla extract 1
teaspoon organic cinnamon pinch of salt 1/3 cup organic shredded
coconut (optional)
1 tablespoon
oil (
butter / ghee /
coconut oil) 1 shallot, thinly sliced 1 pound grass fed ground beef 1 clove garlic, minced 1
teaspoon freshly grated ginger 1/2 cup shiitake mushrooms, finely chopped (optional) 1.5 tablespoons lime juice 1 tablespoons soy sauce (
or tamari) 1 tablespoons fish sauce 1/2
teaspoons Sucanat /
coconut palm sugar 1 - 2 tablespoons chopped cilantro Thin rice noodles (cooked according to packet directions) Lettuce, chopped / shredded
2.5 cups almond meal 4 medium carrots grated 3 eggs 1/2 cup
butter or coconut oil melted 1/2 cup honey 1/2 cup pecans roughly chopped 2
teaspoons ground cinnamon 1
teaspoon ground ginger 1
teaspoon ground nutmeg 1
teaspoon baking powder
2 tablespoons
oil (
butter / ghee /
coconut oil) 1 small / medium onion 1 clove garlic, chopped 3 medium / large golden beets, peeled and diced small (no more than 1/2 inch) 2 medium / large carrots, peeled and sliced 1
teaspoon fresh grated ginger 1
teaspoon curry powder (more if you like it spicier) 1/4
teaspoon ground cinnamon 1/4
teaspoon ground coriander 1/4
teaspoon ground cumin 3/4
teaspoon sea salt (
or to taste) 1/8
teaspoon black pepper 4 cups chicken stock
or vegetable stock 1 cup
coconut milk
1/2 cup (2.75 ounces / 80 grams) sweet rice flour (mochiko) 1/2 cup (2.5 ounces / 70 grams) buckwheat flour 1/2 cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2 cup (1.5 ounces / 40 grams) quick (baby) oats 1
teaspoon baking soda 1/2
teaspoon fine sea salt (
or 1/4
teaspoon if your almond
butter is salted) 1 cup (8 ounces / 225 grams) smooth, unsalted almond
butter 3/4 cup plus 2 tablespoons (8.5 ounces / 240 grams) maple syrup 6 tablespoons (2.5 ounces / 70 grams) melted but cool
coconut oil 1
teaspoon vanilla extract 1 1/2 cups (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks for the tops flaky salt such as Maldon, for the tops (optional)
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g
coconut flower sugar (you can substitute with cane
or Muscovado sugar)-- 1
teaspoon alkaline free baking powder — 1/2
teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g
coconut oil (you can substitute with
butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1
teaspoon pure vanilla extract)-- pinch of sea salt