Heat 2
tsp of the oil in a nonstick or cast - iron pan.
Heat 1
tsp of oil in a large heavy pot over medium - high heat.
Not exact matches
I didn't have the vinegar, so put a
tsp of olive
oil in instead.
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours
in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1
tsp chia seeds soaked
in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut
oil (more for cooking) 1/2
tsp ground vanilla 1
tsp baking powder 1/2
tsp cinnamon zest
of 1 lemon
Place the cubes onto a baking tray with the drained chick peas and toss them
in a generous amount
of olive
oil, 1 tbsp
of honey, 1
tsp ground cumin, salt and pepper.
Ingredients: 3 eggs 1 cup brown sugar 1/4 cup canola
oil 1/3 cup unsweetened applesauce 2 cups fresh grated zucchini 3/4 cup tapioca flour 3/4 cup white rice flour 3/4 cup sorghum flour 3/4 cup arrowroot powder (
in place
of cornstarch) 1/2
tsp.
3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup coconut 1 tbsp hemp seeds 1 tbsp coconut
oil 2
tsp moringa powder 1
tsp chia seeds 1/2
tsp vanilla extract zest
of 1 large lemon juice
of half a lemon pinch
of salt extra shredded coconut and lemon zest to roll balls
in
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got
in my sauce) so only used 1 heaped tablespoon, I omitted the olive
oil, and just the 1/2
tsp of rubbed sage leaves and I added a cup
of frozen peas to the pasta cooking water a couple
of minutes before the end.
Toss
in a large bowl with olive
oil and 1/4
tsp of the salt.
Grind plantain chips into a fine powder
in the food processor and then transfer them to one shallow bowl with remaining 1/2
tsp sea salt, then pour the remaining 1/4 cup
of olive
oil in a second shallow bowl.
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive
oil -1 1/2 teaspoons baking powder -1
tsp salt -1 / 4 teaspoon black pepper (it would be great to add
in herbs into the crust like fresh rosemary and thyme!
Make the sauce by whisking 1/4 cup olive
oil, minced cucumber, dill, green onion, and 1/2
tsp of sea salt together
in a bowl.
In a large frying pan, heat about 1/2
tsp of coconut or vegetable
oil.
In a big pan, add and mix all
of the ingredients for the sauce: 2 Tbsp soy sauce, 2 Tbsp red pepper powder, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1
tsp sesame
oil, 2 pinches black pepper, 1
tsp minced garlic, and 1
tsp sesame seeds (to garnish).
Heat 1
tsp of olive
oil in heavy cast iron dutch oven.
In a large bowl, whisk 1/4 cup
of the olive
oil with the mustard, Worcestershire sauce, caraway seeds, 1/2
tsp.
I drink very warm water with lemon juice and zest, a touch
of raw honey, and 2
tsp coconut
oil in the morning.
Filling: 2 red bell peppers 11 tbsp olive
oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry tomatoes, cut
in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2
tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
I used the cauliflower rice topped with a topside steak which was basted
in wholegrain mustard, dash
of chillie, 1
tsp brown sugar, cracked pepper / salt, with 1
tsp of Herb and Garlic Seasoning with Olive
Oil to combine.
Most
of the calories
in this recipe come from the honey (65 calories per TBSP, and you can adjust the amount to taste), and the toasted sesame seeds and
oil (1
tsp.
1 cup oat flour (You can make your own by finely grinding oats
in a food processor) 1/4 cup ground flax seed 1 - 1.5
tsp sea salt * see notes above 1/4 cup olive
oil 1/2 cup water 1
tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds
of your choice)
Sautee veggies
in an oven - safe pan
in 2
tsp of olive
oil (I added the tomato and avocado after the onions were done the way I like them).
Heat 1/2
tsp of sesame
oil in a large nonstick pan over medium heat.
I saute a diced onion & a cup or so
of celery, incl leaves,
in grape seed
oil, add garlic (quite a bit) 1/4
tsp cayenne pepper, two bay leaves, two
tsp balsamic vinegar, one scant
tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow
in the oven and eat it over rice, for two days.
For each
of the 3 rubs, we marinated 1/2 pound
of chicken tenders with 3
tsp of rub, and 2
tsp of olive
oil in zip top baggies for about 3 hours.
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive
oil 1 avocado 1 tbs lemon juice Pinch
of cumin 2
tsp olive
oil 1/2 cup feta (cubed) Extra olive
oil for drizzling Coriander or flat leaf parsley to serve
In a small frying pan place olive
oil and fry garlic til golden.
With the mixture, form 6 small balls, before heating up a
tsp of the sundried tomato
oil in the griddle pan on a medium heat, add 3 patties to the pan at a time, pushing down on them to flatten them out to a burger shape.
Meanwhile, peel the onion and chop it
in half, thinly slice into rings and fry off
in a
tsp of oil for a few minutes, then add the sugar, balsamic vinegar, salt and pepper and leave to caramelize, stirring every couple
of minutes.
Serves 2 Ingredients 1 x 225g pack halloumi 2 tbsp clear honey 4 tbsp olive
oil 2 lemons 1 avocado 1
tsp crushed chillies 1 x 220g pack piccolo tomatoes 2 spring onions 1 clove
of garlic 3
tsp vegetable
oil 2 wholemeal pittas Salt and black pepper Method
In a bowl mix two...
Let's start baking... Ooey - Gooey Chocolate Peanut Butter Cookie Dumplings Ingredients: 1 cup (8oz) cream cheese, softened 1 1/2 cups Oreo crumbs 1 cup Nutter Butter cookie crumbs 1
tsp pure vanilla extract 3/4 cup powdered sugar 32 wonton wrappers (found
in produce section
of grocer) water for sealing wonton edges Vegetable
oil for frying Garnishes: Powdered sugar and chocolate ganache Directions: 1.
Heat 1/2
tsp of coconut
oil in a pan over medium heat.
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut
in to chunks — 2 tbsp olive
oil — 1 tbsp tomato puree — Juice and zest
of half a lemon — Half a
tsp each
of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A pinch
of sea salt and black pepper
Active Dry Yeast 1/2 cup warm water 2 large beaten eggs 1/4 cup white granulated sugar 1 1/2
tsp salt 1
tsp nutmeg 4 2/3 cup all purpose flour + extra for dusting surface Canola
Oil (3» of oil in your p
Oil (3»
of oil in your p
oil in your pan)
In autumn / winter, this is my fave cozy bowl - of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1 tsp organic toasted almond meal 2 tsp organic ground flaxseed for sweet, sprinkle a dash of ground cinnamon and cardamom for savory, pinch of salt and pepper Add boiling water to desired consistency, and finish with a bit of coconut oil or ghee The add in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCanc
In autumn / winter, this is my fave cozy bowl -
of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1
tsp organic toasted almond meal 2
tsp organic ground flaxseed for sweet, sprinkle a dash
of ground cinnamon and cardamom for savory, pinch
of salt and pepper Add boiling water to desired consistency, and finish with a bit
of coconut
oil or ghee The add
in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCanc
in options to customize the bowl are endless, and the dry mix portion packs beautifully
in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCanc
in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel
Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1 cup vegetable
oil 1 cup granulated sugar 2 eggs, must be room temperature 1
tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1
tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1
tsp baking soda 1
tsp salt 1 1/2 cups
of peppermint baking chips (found
in the baking isle) Plus one full bag
of peppermint baking chips for garnish Directions: 1.
Add
in the carrots (I found I needed to add another
tsp or so
of olive
oil at this point) and cook for another couple
of minutes.
Add
in 1 clove garlic, 1
tsp olive
oil, and a pinch
of salt and pepper.
In another saucepan, sauté the diced carrots with 2 tbsp olive
oil and the remaining
tsp of salt over moderate - high heat until golden.
Mackerel on toast: Heat a knob
of butter and a
tsp of olive
oil in a fry pan.
Ingredients - 4 oz
of fresh basil, stems removed - 3 cloves
of garlic - 1/3 cup Parmesan - 1/2
tsp salt (more to taste)- Juice
of quarter
of a lemon - 1/4 cup extra virgin olive
oil - 2 tablespoons toasted pine nuts (optional) What to do 1) Pulse all
of the ingredients
in a food processor until smooth.
To make:
In a large mixing bowl, add 1 bag
of baby carrots (16 ounces), 1.5 tbsp olive
oil, 1 tbsp maple syrup, and 1/2
tsp sea salt.
If you are a coffee drinker, I recommend using an organic, mold - free coffee and putting 2 tablespoons
of coconut
oil and 2
tsp of pastured butter
in it.
25g raw grass - fed butter (for a vegan option use 25g coconut
oil) 1/2 head
of cauliflower (cut into small florets) 1 aubergine (cubed and soaked
in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1
tsp tumeric 1 tbsp cinnamon 1
tsp chilli powder 1/4
tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb
of garlic (cloves peeled) 3 ″ piece
of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1
tsp tamarind paste (optional) Juice
of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
I then mix 1 - 2 T
of peanut or almond butter with a glug
of mirin, the same
of soy sauce, a
tsp of fish sauce, a
tsp of sesame
oil, and a T or so
of warm water and turn off the heat and stir that mixture
in and it is so amazing and everyone is happy.
Salad & dressing (mix ingredients
in a jar and shake well): Mixed greens, spinach or arugula 2 Tb olive
oil 2 Tb orange juice 1 Tb apple cider vinegar 1
tsp orange zest (grated or finely chopped peel) Dash
of maple syrup Salt and pepper to taste
I used about 1
tsp Ceylon cinnamon, 1/2 c blackstrap molasses, 1/4 c grade b maple syrup 1/4 c extra virgin coconut
oil a pinch
of allspice a pinch
of nutmeg, and everything else I followed the recipe, after they were mixed, I rolled them into balls and rolled them
in a mixture
of evaporated cane juice, and Ceylon Cinnamon.
-- 1 cup GF oats — 2 cups nuts — almond, hazelnut, pecans — or a mix
of all three — 1 cup extra — dried fruit, coconut flakes, pumpkin seeds (stir these
in at the end)-- 2
tsp spices — cinnamon, nutmeg, ginger — or a mix — 4 tbsp coconut
oil — 2 tbsp sweetener — honey, maple, date nectar
Vegetable filling — 2 tbsp olive
oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes
in juice 1/2
tsp dry basil 1/2
tsp dry oregano pinch
of rosemary pinch
of red pepper flakes 1/2
tsp kosher salt fresh ground pepper to taste
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
Add 1/2
tsp of olive and grease the bowl then add the smooth ball
of dough, turning it to cover
in oil.