I used 2 TB not 2
tsp of oil so it didn't burn... not enough oil to coat that much broccoli.
Not exact matches
I didn't have the vinegar,
so put a
tsp of olive
oil in instead.
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.
I added another 1/4 cup
of shredded coconut, some cacao nibs, 1/4
tsp espresso, about 1 Tbsp honey (used fewer dates since they are
so expensive), and 1
tsp of coconut
oil for extra flavor.
Vermont sharp cheddar For the Dressing: 1/2 cup mayonnaise juice
of 1/2 lemon 1/4 cup or
so extra virgin olive
oil salt / pepper to taste 1 garlic clove, minced 1
tsp.
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.
4 tbl
of fresh lime juice 1/2
tsp salt 1/2 c or
so of good olive
oil 1 c
of fresh cilantro leaves 1 jalapeño, stem removed
I am
so flattered that Barnes & Noble recognized this recipe as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable
oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2
tsp ground ginger 2
tsp ground cinnamon 2
tsp vanilla extract 1
tsp baking soda 1
tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package
of white chocolate melting wafers (56 total circles) 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.
split the oat / rice flour ratio 50:50
so used about 2 cups
of each, used coconut
oil rather than olive
oil and used 2 tbsp yeast rather than 2
tsp.
Didn't have almond four,
so I used 2 tbs coconut flour... but next time will do only 1 tbs and maybe a
tsp of coconut
oil - coconut flour expands A LOT!
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.
I don't think I'll add Stevia as I hate it, I take 1/2
tsp of coconut
oil chilled straight as it is, love it
so... I think too sweet might trigger craving.
1 onion 5 cloves
of garlic (mmm I LOVE Garlic,
so good for you especially in cold and flu season) 1 bunch
of washed trimmed fresh parsley 1T fresh oregano (or 2
tsp dried) sea salt to taste (usually about 1/2
tsp) 1/2 -3 / 4
tsp red pepper flakes (depending how spicy you like it) 1/2
tsp ground black pepper 1/3 — 1/2 cup olive
oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed
2 lbs beef chuck roast, trimmed
of large sections
of fat and cut into 1 inch chunks olive, canola, or vegetable
oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1
tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew
so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2
of a 6 oz can
of tomato paste, about 2 rounded T 2 bay leaves
I used unblanched almond flour from Trader Joe's, coconut
oil instead
of grapeseed
oil, added 1/2
tsp xantham gum
so they'd stick together, and a bit
of amaranth flour to thicken it up.
I do 1 T Kerry Gold softened, 1 T dark toasted sesame
oil, 2 T
of PB2 instead
of the nut butter, a little braggs aminos, a
tsp or
so of sirachi, garlic powder and a shake
of coriander whisked up.
1 tbsp olive
oil 1 large onion, chopped 1/2
tsp Aleppo chili flakes (adjust to taste, this was fairly mild) 2 garlic cloves, minced or pressed 1 lb kale (10 cups, packed)-- you could use less, even half
of this, I just had
so much kale 2 cups undrained canned crushed pineapple, in juice (20 - ounce can)-- I used a 14 oz can 1/2 cup peanut butter 1/4 cup chopped parsley (omitted) salt to taste 1/8 cup skinless peanuts, crushed or coarsely chopped 1 cup couscous, cooked according to package directions
1 yellow pepper (or a pepper
of your choice) 2 shallots diced 15 cherry tomatoes, quartered 2 garlic cloves minced 1/4 red chilli diced 1
tsp Olive
oil — I actually used an olive
oil spray bottle
so it was less than that.
I mix 1 part vinegar to three parts water and add a few drops
of my favorite essential
oil (lemongrass) or a 1/2
tsp or
so of my organic dishwashing liquid.
I added the
tsp of matcha powder
so that probably did it and I also used MCT
oil instead
of coconut
oil.
Too much coconut
oil can cause loose stools
so start slowly with approx. 1/4
tsp daily and build up to 1
tsp per 10 lbs
of bodyweight as your puppy's tolerance for it increases.
Simply heat and place on their food or place a
tsp or
so in the cupped palm
of your hand and let the warmth
of your hand melt the
oil.