2 - 3 large onions (yellow, red or both), sliced very thin 2
teaspoons olive oil pinch of dried thyme salt and pepper
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1
teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to taste
1/4 cup of a better quality balsamic vinegar 4 tablespoons of fresh orange juice 1 teaspoon of orange zest 2
teaspoon olive oil Pinch of salt
Not exact matches
for the tomato sauce (makes about 2 cups) 1/2 tablespoon
olive oil 1 - 2 garlic cloves — minced 1/2
teaspoon dried oregano about 1 lb diced plum tomatoes 1/2
teaspoon coconut sugar
pinch red pepper flakes sea salt and freshly ground black pepper
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2 tablespoons
olive oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1
teaspoon raw honey 1 garlic clove
pinch of salt
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons
olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced
pinch of cayenne pepper 1
teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
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)
2
teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2
teaspoon salt Big
pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
1
teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves 1 star anise 2
teaspoons mild curry powder
Pinch cinnamon About 3 stems of fresh thyme 1/2
teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1
teaspoon light agave nectar Juice from about 1/2 a lime
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin
olive oil two big
pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2
teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper
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.
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2
teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality
olive oil a couple big
pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
On one side of a rimmed baking sheet, toss the asparagus with 1/2
teaspoon olive oil and a
pinch of salt.
Ingredients200 g GMO - free, plain tofu 1 large handful fresh parsley 1 tablespoon apple vinegar 1 tablespoon capers 2 garlic cloves 1
teaspoon rice malt syrup 1
pinch whole sea salt roughly 120 ml extra virgin
olive oil Makes 2 servings (16 - 20 cubes).
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut
oil, warmed until it liquefies, or
olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1
teaspoon (5 ml) vanilla extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg
Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2
teaspoon turmeric (optional, for color) a
pinch of freshly grated nutmeg a tablespoon of
olive oil, for greasing the baking pan
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2
teaspoons Trio Carmel Extra Virgin
Olive Oil Pinch sea salt 1 tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...
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
* 6 medium onions * 2 tablespoons
olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1
teaspoon curry powder, or to taste *
pinch or two of cayenne pepper, or to taste
Ingredients: 1 tablespoon
olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1
teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1
teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2
teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper)
Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
I tossed a heaping cup of the artichoke hearts in the food processor and added in the juice of a lemon, two tablespoons of extra virgin
olive oil, a
pinch of salt, and a scant half
teaspoon of ground white pepper.
Add the kale to a large bowl and drizzle with 1
teaspoon olive oil and a big
pinch of salt.
For the pintos: 2
teaspoons olive oil 1 small onion, thinly sliced 4 cloves garlic, minced 1 medium tomato, chopped
Pinch red pepper flakes 1/2
teaspoon salt 1 15 oz can pinto beans, rinsed and drained (or 1 1/2 cups cooked) 3 tablespoons chopped fresh cilantro
1 clove garlic 1/2 packed cup fresh italian flat leaf parsley 1/4 packed cup fresh mint leaves 1/2
teaspoon lemon juice 1/8
teaspoon salt, plus more to taste 2
teaspoons nutritional yeast
pinch pepper 1/4 cup + 2 tablespoons extra virgin
olive oil 1/4 cup salted pistachio nutmeats
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin
olive oil 1/2
teaspoon whole sea salt a
pinch of ground black pepper 1/2
teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2
teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
You will need a head of garlic, a
pinch of coarse salt, about a
teaspoon of
olive oil, and a large square of aluminum foil.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin
olive oil 2 tablespoons shoyu a
pinch of Himalayan salt freshly ground white pepper, to taste 1
teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3
teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4
teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
* 1/4 cup Honey * 1/4 cup Apple Cider Vinegar * 1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate * 1/2
teaspoon Lime or lemon Zest or Orange Zest * 1/8 cup diced Yellow Onion or Red Onion * 1/2
teaspoon Dry Mustard (I used a tablespoon of prepared Yellow Mustard) *
pinch of Salt * 1/2 cup Extra Light
Olive Oil
Ingredients: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 •
Pinch of Salt 0 0 • 1
teaspoon Baking Powder 0 0 • 1 cup Fresh Blueberries 80 24 • 1/4 cup Extra Virgin Coconut
Oil - 520 0 SUBSTITUTE
Olive Oil 476 0 • 3 tablespoons Maple Syrup 150 39.8 SUBSTITUTE Water & Splenda 0 trace • 2
teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0
Sprinkle with a couple
teaspoons of sugar, a
pinch of salt, and drizzle of
olive oil.
Tomato Sweet Basil Sauce 2 tablespoons extra virgin
olive oil 1 small onion, diced 6 garlic cloves, minced 2 bay leaves
pinch red chili flakes 2
teaspoons salt 1/2
teaspoon cracked pepper 2 tablespoons full - bodied red wine 2 (796 mL) cans organic diced tomatoes (or 12 - 15 diced fresh tomatoes) 1 oz (handful) fresh basil, chopped 1
teaspoon brown sugar
roasted chili mango dressing 1 mango, seeded, peeled and cubed 1/4
teaspoon chili powder 1
teaspoon olive oil 1/2 cup
olive oil the juice of 2 limes 1 tablespoon white vinegar a
pinch of salt and pepper
1/2
teaspoon turmeric 3/4
teaspoon cinnamon 1/2
teaspoon ginger 1/2
teaspoon garlic powder 1
teaspoon cumin 1
teaspoon paprika
pinch of salt 1 1/2 tablespoons
olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
1 large egg white 2
teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2
teaspoon cider vinegar 1/4
teaspoon salt 1/4
teaspoon Dijon mustard
Pinch of sugar 3 tablespoons extra-virgin
olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)
Ingredients (makes 2 pizza crusts) 2 cups of white flour sea salt 1/2
teaspoon of sugar 1/2
teaspoon of dried yeast 1/2
teaspoon of
olive oil 175 ml of lukewarm water Instructions In large bowl, add the flour, a generous
pinch... continue reading...
1 acorn squash 1 - 2 tablespoons
olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2
teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8
teaspoon cloves
pinch of cardamom, cinnamon, and nutmeg 1
teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream
Sage Roasted Nuts 2 cups mixed nuts (pecans, walnuts and almonds) 1 cup fresh sage leaves 1 tablespoon
olive oil 1/4
teaspoon and a generous
pinch salt
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons
olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced fresh parsley, plus more for garnish 1 bay leaf 1/2
teaspoon freshly ground black pepper
Pinch of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for garnish
* 1/4 cup
olive oil (I used organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1
teaspoon pure vanilla extract (I use homemade) *
pinch of fine sea salt * 1/2 cup organic, unbleached white flour * 1/2 cup white whole wheat flour (or whole wheat pastry flour)
For the Dressing 1/3 cup Red Wine Vinegar 2/3 cup
Olive Oil 1/4
teaspoon Dried Oregano
Pinch Garlic Salt Black Pepper, to taste
for the dressing 1 1/2
teaspoons Dijon mustard 1 tablespoon maple syrup 2 tablespoons freshly squeezed lemon juice 2 tablespoons
olive oil pinch of sea salt
For the Potatoes: Small Red Potatoes 2 - 3 tablespoons
Olive Oil 2 Garlic Cloves, minced 1/2
teaspoon Oregano 1/2
teaspoon Thyme 1/4
teaspoon Cayenne Pepper
Pinch of Salt and Pepper
2 acorn squash •
Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press •
Pinch cumin •
Pinch cayenne pepper •
Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4
teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g almond flour a
pinch of whole sea salt 3 tablespoons cream of tartar 150 ml agave syrup 50 ml extra virgin
olive oil 150 ml unsweetened, unflavoured soy milk (OGM - free) 1 tablespoon natural vanilla extract 1/2
teaspoon grated lemon zest (organic) 200 g -LSB-...]
-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-...]
For the skillet: 1 1/2 tablespoons extra virgin
olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1
teaspoon smoked paprika 1/2
teaspoon ground cumin
Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
1/4 cup EVOO (extra virgin
olive oil) fresh juice of 1/2 lemon 1
teaspoon of lemon zest 1
teaspoon seedy mustard
pinch of cayenne pepper
pinch of sea salt freshly cracked black pepper
1 garlic clove, minced 1 1/2
teaspoon Dijon mustard
Pinch of salt 1 1/2
teaspoons minced, fresh thyme 1
teaspoon each minced fresh oregano, basil, mint 1 tablespoon champagne vinegar 1 1/2
teaspoons fresh lemon juice 3/4 cup extra-virgin
olive oil Sea salt and freshly ground black pepper
12 ounces dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2 cup pitted kalamata
olives 2 tablespoons tomato paste 2 sprigs fresh rosemary
Pinch of red pepper flakes 1/2
teaspoon kosher salt 1/2
teaspoon black pepper 3 tablespoons
olive oil 5 cups water 1/2 cup grated Parmesan plus more for serving 1 handful baby arugula 1 cup roasted tomatoes 1 tablespoon fresh chives
In a separate bowl, toss carrot sticks or baby carrots with 2
teaspoons of
olive oil and a
pinch of salt.