In a non stick pan, heat 2
tsp of oil on medium heat.
Not exact matches
1/2 cup tahini 2 T. extra virgin olive
oil 2 T. orange juice 2 T. water 1 clove
of garlic, grated
on a microplane 1
tsp.
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2 Cup Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2 Cup Frozen Berries -1 / 2
tsp Vegan butter / Coconut
oil Optional Nuts (Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said
on label
of QuickOats box.
Simply drizzle 1 - 2
tsp of olive
oil and a couple pinches
of salt
on top
of some dry, torn beet greens, toss, and spread
on a baking sheet and bake at 300F until crispy, rotating every 10 minutes.
Repeat the same process, spraying a light layer
of coconut
oil cooking spray
on brussels sprouts, then sprinkle with remaining
tsp coconut sugar, and a light layer
of cinnamon and sea salt.
3 Tbsp solid coconut
oil (NOT melted) 1 Tbsp natural peanut butter or other nut butter 1/2 — 1
tsp grade B maple syrup (to taste) 2
tsp unsweetened cocoa powder (to taste — this depends
on the brand
of cocoa and your taste buds!)
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.
To save
on calories, I cut the sugar down to 1/4 cup (but doubled the vanilla to 4
tsp and cinnamon to 2
tsp to compensate) and instead
of 1/3 cup
oil I used 1 Tbsp
oil and a mashed banana.
3 frozen chicken breasts
on bottom, 1 cup uncooked quinoa, 2 cups water, I just used like a coleslaw mix (white and purple cabbage and carrots) 1.5 cups
of it, 1 cup fresh cut up broccoli, 2 stalks green onions, and then the sauce
on top (1/3 cup olive
oil, 1/2 cup franks hot sauce, 1
tsp seasoned salt whisked together)
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.
Drizzle 1/2
tsp of sun - dried tomato
oil on each chicken breast and bake at 400 degrees F for approximately 30 minutes or until the coating is golden brown and the chicken is no longer pink if you cut into it.
Mackerel
on toast: Heat a knob
of butter and a
tsp of olive
oil in a fry pan.
2 cups cooked chicken (good use
of leftover store bought rotisserie chicken) / 2 cups sauteed chopped frozen or baby spinach (I added peas and mushrooms as well
on my second attempt) 1/2 chopped onion 1/2 cloves garlic minced 1 - 2 tbsp olive
oil 1
tsp cumin (optional) pinch chilli powder (optional) 1/2 8 - oz.
When you see bubbles forming
on the top, apply a
tsp of oil and flip it over to the other side.
7/8 cup
oil + 1/2
tsp sea salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples
on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less
of an aftertaste) 2
tsp baking powder 1
tsp baking soda 1
tsp cinnamon 1
tsp nutmeg 1/4
tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2
tsp of the clear extract, you could put more as mine wasn't very sweet)
I've added 1/4
tsp peppermint
oil and sprinkled some chocolate chips
on top for a sort
of frosting.
Matcha Bread Star with a Sweet Black Sesame Filling and a Ginger Glaze Dough ingredients: 1 tbsp active dry yeast 1 cup vegan buttermilk, lukewarm * 3 1/4 cups all purpose flour 3 tbsp coconut sugar (you can use cane) 1/2
tsp baking soda 3 - 4
tsp matcha, depending
on how intense you want the colour to be Pinch
of pink himalayan sea salt (orrr just salt) 3 tbsp aquafaba 1/4 cup coconut
oil ** 1 cup crystallised ginger, finely chopped (optional)
Toss black beans with remaining 1/2
tsp olive
oil, cumin, paprika, and another sprinkle
of salt and spread
on the other half
of the baking sheet.
Toss with 1/2
tsp olive
oil and a sprinkle
of salt and pepper and spread
on half
of a baking sheet.
Roast Mushroom & Baby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix
of white and cremini) 2 tbsp olive
oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends trimmed, skin
on 1 1/2 tbsp champagne vinegar 2
tsp finely chopped tarragon 1 tbsp finely chopped parsley 7 oz baby green beans, trimmed 2 handfuls arugula
Cut the bread slices (you may trim the edges if necessary), Toast the slices till light crispy, then shallow fry in 1 - 3
tsp of oil or ghee till golden
on both sides.
2 oz
of dark chocolate plus 2 oz
of Mexican chocolate (the chocolate pucks with the granny
on them) plus 1
tsp coconut
oil
2 organic baby bok choy cleaned and sliced 1 stalk
of organic celery sliced thin
on angle 1 organic onion sliced 1 organic carrot julienned 1
tsp lemon grass 1
tsp black sesame seeds 1
tsp sesame seeds 1
tsp Wheat Free Soy Sauce 1 TB Virgin Coconut
Oil 2 tsp canola
Oil 2
tsp canola
oiloil
Toss with 1
tsp olive
oil and a pinch
of salt and pepper
on a baking sheet.
Put the pan that you used for toasting pine nuts back
on medium heat with 1
tsp of olive
oil.
1.5 flax eggs (1.5 tablespoon
of flax or flax and chia (ground) meal mixed with 4 tablespoons
of water) 1 very ripe banana 1/4 cup coconut
oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin
on) and place in a small colander and remove most
of the water 1/2
tsp sea salt 1.5
tsp baking soda 1
tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
On a sheet pan lined with parchment paper, toss diced potatoes with 2
tsps olive
oil, chili powder, and a pinch
of sea salt.
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain
of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit
on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower
oil (or any other neutral
oil with a high smoke point) 2 scallions, green part only, thinly sliced 1
tsp salt more salt and freshly ground black pepper to taste for the marinade 1
tsp salt 4
tsp Shaoxing rice wine (plus more for deglazing the wok, later
on) 4
tsp corn starch 1/2
tsp ground black pepper 1/2
tsp ground Sichuan peppercorn
Place wedges
on a baking sheet and toss with 2
tsp vegetable
oil, BBQ spice, and a pinch
of salt and pepper.
2/3 cup dried white beans (normally I'm all about canned beans to save time, but these were
on sale at Target... used canned if you didn't go crazy and buy 10 bags
of dried beans) 2 Tbsp capers 1 Tbsp olive
oil 2
Tsp vegan Worcestershire sauce 2
Tsp nutritional yeast Salt to taste Water to reach desired consistency
Ingredients: 2 mini pizza crusts, 6 - inch size 2
tsp olive
oil 4 tbsp tomato sauce 1 1/2 cups shredded white cheddar cheese 1 fresh California avocado, medium size, seeded and peeled 3 slices thick cut smoked applewood bacon, cooked until crispy and crumbled 1 plum tomato, sliced thinly crosswise a few thin slices
of red onion Instructions: Heat grill
on medium.
(her's would be about 16 slices)----(very thin slices) my Nutritional Facts
on her recipe cutting her loaf into 8 slices is 496 calories per slice for the whole loaf is 3,975 calories 1-3/4 cups all - purpose flour (cal 770) 1-1/2 cups sugar (cal 1161) 1 teaspoon baking soda Cal 0 1/2 teaspoon salt cal 0 2 eggs cal 142 2 medium ripe bananas, mashed (1 cup) cal 164 — 200 1/2 cup canola
oil cal 990 1/4 cup plus 1 tablespoon buttermilk cal 26 1 teaspoon vanilla extract cal 12 1 cup chopped walnuts cal 720 with no walnuts 3255 cal 406.8 per slice with no walnuts and the (
oil substitute with applesauce) 2315 cal 289 per slice with no walnuts and the (
oil substitute with applesauce) and the (sugar substitute with 1 1/2
tsp of stevia) 1154 cal 144 per slice»
Put 1
tsp of coconut
oil on top
of the beet, then wrap up the sides
of the foil to cover the beet.
For the Spiced Yogurt 1tbsp coconut
oil 2 tbsp finely chopped onion 1 red chili — chopped (optional or depending
on your spice tolerance) pinch
of salt 2 tbsp shredded unsweetened coconut 1/4
tsp toasted cumin or cumin powder 2 tbsp + 1/3 cup yogurt
Polenta with mushroom and artichoke For the polenta 150g coarse ground polenta (see tip) 2
tsp salt, or to taste4 tbsp olive
oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh thyme sprigs, leaves picked, plus extra to serve100g goat's cheese (4 - 8 slices, depending
on the shape
of the cheese) Extra-virgin olive
oil for drizzling 01.
For brushing
on the top
of the loaf (optional): 2 tb plain unsweetened nondairy milk 1
tsp canola or other neutral
oil
1/2 cup tahini — note that
oil / solid contents vary in tahinis, which could affect the end result
of your UGD 1/2 cup apple cider vinegar — I like the organic unfiltered kind with the mother 1/4 cup soy sauce — for a gluten - free UGD, use GF tamari 1 tbsp lemon juice, about half a lemon's worth 1/2
tsp salt — use more if you're using kosher salt 3 cloves garlic, minced 2 tbsp — 1/2 cup water — depends
on the liquid content
of your tahini.
Take the 2
tsp of olive
oil and brush your zucchinis with it and sprinkle a bit
of salt & pepper
on them.
2 cups
of cooked brown rice (or quinoa) 1 tablespoon
of olive
oil 1 small Vidalia onion, diced or 1/2
of a larger onion 3 cloves garlic, minced 1 bell pepper, any color, diced 1 jalapeno, diced (seeded or not depending
on your preference) 2 cans
of dark red kidney beans, drained and rinsed 1 - 15 oz can
of diced tomatoes or 2 medium fresh tomatoes, diced 2
tsp garlic powder 1
tsp smoked paprika 1
tsp oregano 1
tsp liquid smoke 1/2 -1
tsp of red pepper flakes 1/2 -1
tsp cayenne pepper Fresh cracked pepper A few pinches
of salt (around 1/2
tsp)
Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg and allspice but added about 1/3 extra
of all
of the other spices and also added nearly a
tsp of ground cardamon - replaced the veggie
oil with melted leaf lard - scratched the raisins - baked it
on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1
tsp vanilla combo - toasted the coconut before dressing the cake.
Ingredients: 2 Tbsp olive
oil 1 1/3 cups, all - purpose or any gluten - free flour will work (I used almond flour for this recipe) 2/3 c granulated sugar 2 large eggs, room temperature 1/2 c non fat milk, almond milk or low fat milk (whatever you have
on hand) 2
tsp baking powder 1
tsp baking soda Zest
of 2 lemons 6 medium apples, cored and peeled
also maybe a little chopped celery.and a teaspoon
of pickle relish... and a
tsp of lemon juice... and here is the kicker... one can
of tuna in
oil... drain the
oil... I just like its flavor better then the tuna in water... and serve
on SOURDOUGH TOAST... it is absolutely deeeeeee lishous... This was served to me 50 years ago while visiteng a friend by her mother... I have made it ever since...
To add in more anti-oxidants, consider putting 1
tsp of ground cinnamon in the recipe or sprinkling it
on top
of a coconut
oil or grass - fed butter spread that you put
on the bread.
for the beans 1 onion / 120 g 1 - 2 garlic cloves 1/2 or 1 fresh red chili — depending
on your taste 1 heaping
tsp smoked paprika 1
tsp cumin seeds 1 + 1/2
tsp olive
oil 1 x 400 g can kidney beans 1 x 400 g can cannellini beans 2 x 400 g cans whole canned tomatoes with their sauce — crushed with a fork 1 tbsp / 27 g molasses 1
tsp / 3.5 g coconut sugar 1 + 1/2
tsp brown rice vinegar salt and pepper a few springs
of rosemary — brushed with
oil
sweet chili soy dip ingredients: 1/4 cup tamari or nama shoyu 2 tbsp maple syrup / raw honey / agave 1
tsp minced fresh ginger couple drops
of hot toasted sesame
oil pinch
of red pepper flakes 1 green onion, thinly sliced
on a bias 2
tsp toasted sesame seeds
A bunch
of kale
on the stalk) 2 tbsp olive
oil, divided 1
tsp granulated garlic, divided coarse salt black pepper caesar dressing croutons 1 tbsp grated asiago cheese
Heat a pan
on a medium heat and pop 1
tsp of coconut
oil in the pan.
-- 1 package
of Gorton's Seafood Popcorn Shrimp — 2 garlic cloves, minced — 2 tbsp olive
oil — 1/2
tsp dried oregano — 1/2
tsp dried basil — 2 cups cooked rice (I used white rice, but you can use whatever you prefer / have
on hand.)
1 packet (or about 1/2 cup) vanilla whey protein powder, included and measured in with 1 1/2 cups
of spelt flour (* 8/21/14 update, I'd suggest using sprouted spelt flour, or a gluten free flour blend) 2
tsp baking powder 1
tsp salt 1/2
tsp cinnamon 1/4 cup or half a stick
of Earth Balance buttery sticks, melted (* 8/21/14 I'd suggest using real, grass - fed butter or coconut
oil) 1/2 cup vanilla almond milk 1 egg 3/4 one large apple, grated — skin
on 1 cup fresh blueberries