Step 3: In a shallow dish of hot water add 2 drops of food colouring and
a teaspoon of oil on to the surface of the liquid.
In the same soup pot heat 1
teaspoon of oil on a medium heat and cook noodles for about 2 - 5 minutes, stirring continuously.
Heat
a teaspoon of oil on medium - high heat in a large, heavy - bottomed pot.
Drizzle a few
teaspoons of the oil on top of exposed garlic cloves.
Not exact matches
Melt the chocolate
on a double boiler with the remaining 1
teaspoon of coconut
oil, mixing often, then remove from the heat.
Add a
teaspoon of coconut
oil to a non-stick frying pan
on medium heat, wait until it's hot and then use a large spoon to dollop the fritters into the pan and flat them out into rounds (depending
on the size
of the pan, you should be able to fit between three and five
of them each time).
Place the squares
on a baking dish drizzled with olive
oil, dried herbs, a
teaspoon of paprika and a sprinkling
of salt and then bake in a 190C oven for about 15 - 20 minutes, until deliciously soft.
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)
Drizzle a
teaspoon of olive
oil and a tablespoon
of white wine over the camembert, add
on a few sprigs
of thyme.
And many
of the recent dishes are low in fat and would fit in perfectly in AFR (Curry Burgers, Alphabet Soup, Orzilla (reduce
oil to 1
teaspoon), Hot Pot... and
on and
on.
Brush both sides
of the pita bread with 1
teaspoon of olive
oil and sprinkle with a pinch
of salt, then lightly toast
on the skillet, about 45 seconds per side.
On one side
of a rimmed baking sheet, toss the asparagus with 1/2
teaspoon olive
oil and a pinch
of salt.
Place
on a square
of aluminum foil, and drizzle with olive
oil and 1/4
teaspoon kosher salt.
For the pizza dough: 2 1/4
teaspoons rapid rise yeast 1 cup warm water Pinch
of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1
teaspoon salt 1 tablespoon olive
oil Corn meal - for spreading
on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive
oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
In a medium saucepan, melt 2
teaspoons of coconut
oil on medium high.
Squeeze a bit more orange juice
on the salad and drizzle just a
teaspoon of olive
oil over all.
Place the streaky bacon rashers
on a lightly greased (a
teaspoon vegetable
oil, spread evenly with kitchen towel) griddle pan, chargriller or baking sheet for a couple
of minutes, then turn around and cook
on the other side.
Preheat oven to 375 degrees F. Toss pumpkin seeds with 1
teaspoon olive
oil and spread out
on one side
of a large baking sheet.
Toss the almonds with 1/2
teaspoon olive
oil and spread out
on other side
of the baking sheet.
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1
teaspoons cinnamon — 1
teaspoon vanilla extract — 1/4
teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2
teaspoon cinnamon — 1 tablespoon coconut
oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending
on your sweetness preference)-- 1/4
teaspoon salt
Add a
teaspoon of vegetable
oil to pan and fry each tortilla lightly
on each side.
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated
on the large holes
of a box grater (2 cups packed) salt, as needed 4
teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive
oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2
teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable
oil for frying, such as sunflower
While the rice is cooking, heat 2
teaspoons of the olive
oil in a pan
on medium - high heat.
and drizzle in the remaining 2
teaspoons of olive
oil on the empty side.
Place chopped mango, chili powder and
teaspoon of olive
oil on a baking sheet and toss.
In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle
of olive
oil, 1/2
teaspoon oregano, basil, salt and pepper to taste, cook
on medium for approximately 10 minutes.
55 grams
of couscous was 5 points, I sauteed the zucchini and mushrooms in 1
teaspoon of oil for a point, and just did a quick Pam fry
on the sliced chicken to warm it up.
To cook the fish, heat 2
teaspoons of olive
oil in a large non-stick skillet
on high heat.
Separate the cloves first but don't peel, then roast until soft and the cloves pop right out
of the skin) 1 16 oz can
of chickpeas or garbanzo beans 1/4 cup liquid from can
of chickpeas 3 - 5 tablespoons lemon juice (depending
on taste) 1/2
teaspoon salt 2 tablespoons
of oil used to roast the garlic And then whatever you like for seasonings.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive
oil for drizzling - kosher salt + pepper to taste - 1/2
teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2
teaspoon cayenne pepper, more or less depending
on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
While the onion pickles, in a medium pan (nonstick, if you have one), heat 2
teaspoons of olive
oil on medium - high until hot.
Combine both types
of potatoes, olive
oil + 1/2
teaspoon of the chili powder
on a foil - lined sheet pan.
1/2 cup olive
oil (or other
oil) 1/4 cup white wine vinegar juice
of two limes (lemons also work) 2 tablespoons water 1 tablespoon honey 1/2
teaspoon salt (be easy
on salt, as cooked quinoa is already salted)
Ingredients: 3 cups fresh spinach Half cup
of Parmesan cheese Half cup
of olive
oil 3 garlic cloves 1
teaspoon salt Three quarters
of a cup almonds or pine nuts 3 TBS Bravado Spice Jalapeño & Green Apple Hot Sauce 1) Run in the food processor for approximately one minute, stopping periodically to push down the food
on the sides.2.)
Ingredients
Oil 8 skin -
on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2
teaspoons turmeric 2
teaspoons sweet paprika 1
teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost
on the counter while you make the rest
of the meal 2 tablespoons chopped cilantro Juice
of half a lemon, plus lemon wedges for garnish
If you prefer, you can make the soft tortillas crispy by brushing them with a
teaspoon of oil and broiling them for a minute
on high heat.
Toss the cloves in 1/2
teaspoon of the
oil and spread out
on a small baking sheet (a toaster oven works great for this).
On a heated nonstick fry pan, melt 1/4
teaspoon of coconut
oil in your fry pan - you just want to lightly
oil the pan.
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2 tablespoons honey 2
teaspoons hot sauce 2
teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin -
on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1
teaspoon Dijon mustard 1/2 cup olive
oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut
oil (or 2 tablespoons canola
oil) 1
teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2
teaspoons baking powder 1/2
teaspoon baking soda 1/2
teaspoon sea salt 1/2
teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling
on top (optional)
For the beans: 1 tablespoon extra virgin olive
oil 1/3 cup thinly sliced shallots 4 cloves garlic, minced Several dashes fresh black pepper 1/2
teaspoon salt 1/2 pound
of asparagus, sliced
on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin
on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)
I did not have grapeseed
oil so I used half olive and half coconut
oil (melted
on the stove top), I added the zest and juice
of half a lemon, and topped the whole messy affair off with 1/2
teaspoon vanilla!
2 cups fresh blueberries, organic is preferred 2
teaspoons fresh orange juice 1
teaspoon fresh lemon juice 1/2
teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig
of fresh mint) 1/4
teaspoon vanilla extract 4
teaspoons brown sugar Canola
oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2
teaspoons water Sprinkle
of cinnamon for tartlets and
on fruit, just before serving Whipped cream, optional
Melt some a a couple
of chunks
of 100 % cacao with a
teaspoon of coconut
oil and a few drops
of stevia... drizzle it right
on top.
1/3 cup
of walnuts 2 cups or raw kale destemmed 2 tablespoons
of nutritional yeast + extra to sprinkle
on top 2 tablespoons
of lemon juice 1 clove
of garlic - crushed a generous glug
of extra virgin olive
oil 1
teaspoon of white miso paste (optional but adds a bang
of flavour) salt to season
Cut the top off the head
of garlic, drizzle over 1/8
teaspoon of oil and microwave «roast» it
on high for 2 minutes or until soft.
Grease 2 rimmed baking sheets with 2
teaspoons of olive
oil on each pan.
Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans
of chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive
oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1
teaspoon dried rosemary, crushed 1/2
teaspoon garlic powder 1/2
teaspoon sea salt 1/4
teaspoon freshly ground black pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out
on a paper towel to dry.
Fat: 8.5 g Carbs: 3.1 g Sugar: 0 g Protein: 4.2 g; Nutrition facts based
on seeds, two
teaspoons of grapeseed
oil, and salt.
Happy birthday mom!!!! Granola: 3 cups old fashioned oats 1/4 cup flax seed meal 1/4 cup wheat germ 1/4 cup slivered almonds 1/4 cup chopped pecans or walnuts 1/4 cup sunflower seeds 1 - 2
teaspoons of cinnamon (depending
on your preference) 1/2 cup apple juice 1 - 2 tablespoons honey (depending
on how sweet you want it) 1 tablespoon brown sugar 2
teaspoons canola
oil 1
teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1.