In nonstick skillet, heat 1
tsp of oil over medium heat and cook onions, garlic, oregano and chili powder, stirring, for 2 minutes.
Not exact matches
Roughly 1/2 cup each
of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2
tsp dry or 2 inches fresh grated ginger 2 Tbs sesame
oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive
oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block
of firm tofu chopped Left
over grains (optional)
Heat 1
tsp coconut
oil into a cast iron skillet
over medium heat, and add 1/4 cup
of the batter into the skillet.
I like to mix the shredded cheese with seasoned breadcrumbs and a bit
of Parmesan cheese and then drizzle a little olive
oil (about 1 - 2
tsp) when it is spread out
over the tortellini and sauce.
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.
Heat a frying pan with 1
tsp of coconut
oil and once warm, toast pecans
over medium heat until lightly brown.
Heat 1/2
tsp of coconut
oil in a pan
over medium heat.
In another saucepan, sauté the diced carrots with 2 tbsp olive
oil and the remaining
tsp of salt
over moderate - high heat until golden.
When you see bubbles forming on the top, apply a
tsp of oil and flip it
over to the other side.
Heat a large nonstick skillet
over medium high heat with 2
tsp of vegetable
oil.
Place a cast iron pan (if you have it) or a medium skillet
over medium - high heat and add 1
tsp of vegetable
oil.
1/2 cup dried pigeon peas washed and picked
over, or 1 8 - ounce can pigeon peas, drained and liquid reserved 1 Scotch bonnet or habanero chile, stems and seeds removed, minced 2 cloves garlic minced 1 onion chopped 2 tbsp vegetable
oil 2 cups rice 1 cup coconut milk 1
tsp dried thyme 3 green onions chopped including some
of the greens
Heat a large sauce pan
over medium heat and add 1
tsp of olive
oil.
Drizzle a scant amount
of olive
oil over the vegetables, then sprinkle generously with sea salt, pepper, and a 1/4
tsp.
Over a medium heat, spray a non-stick frypan with
oil and add a little knob
of butter (around 1
tsp).
Put the pot
over medium - high heat and add 1
tsp of oil along with the tomato paste, cumin, chili powder, 1/2
tsp of salt and a pinch
of pepper.
Heat 1
tsp of oil in a large heavy pot
over medium - high heat.
Ingredients 2/3 cup Luz Almond milk 1/2 cup water 1 tbsp chia seeds 1/4 cup traditional rolled oats 2
tsp cinnamon pinch
of salt 1/2 banana, thickly sliced 1 tbsp coconut
oil 1 tbsp honey (optional) Method Place Luz Almond milk, water, chia seeds, oats, salt and 1
tsp of cinnamon in a small saucepan
over...
3 heads organic kale 2
tsp cold - pressed virgin coconut
oil or olive
oil Handful
of Organic Almond Flour (or finely ground almonds made in the food processor) Pinch fine ground sea salt (don't
over salt, the flavor intensifies once baked / dehydrated)
While the oven is preheating, add 1
tsp of olive
oil to a medium pan
over medium high heat.
Mix the dressing ingredients (juice
of half a lemon, 1
tsp white wine vinegar and 1
tsp olive
oil) together, pour them
over the salad and serve.
HEAT 2
tsp of the olive
oil in heavy soup pot
over medium - high heat.
Heat a sauce pan
over medium heat and add one
tsp of olive
oil.
Transfer the cabbage and fish to serving plates, sprinkle each with 1
tsp of soy sauce, then pour
over the garlicky
oil.
Ingredients 2/3 cup Luz Almond milk 1/2 cup water 1 tbsp chia seeds 1/4 cup traditional rolled oats 2
tsp cinnamon pinch
of salt 1/2 banana, thickly sliced 1 tbsp coconut
oil 1 tbsp honey (optional) Method Place Luz Almond milk, water, chia seeds, oats, salt and 1
tsp of cinnamon in a small saucepan
over...
Heat a large skillet
over medium - high heat, then add about 1
tsp of olive
oil.
Mark's Red Sauce Courtesy
of Mark Brown Ingredients: 3 Dried Ancho Chiles 2 Guajillo chiles 2 Chipotle Chiles 4 C. Water 1 Can Tomato sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1
tsp Salt 1 T. Olive
oil Directions: Place the water in a 8qt stock pot, add the dried chiles, bring to a boil
over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are soft.
Pour
over 1 tbsp melted coconut
oil plus the sesame seeds, turmeric, cumin and about 1/2
tsp each
of salt and pepper.
You noted that the nutrition is calcuated based on an assumption
of 2
tsp of olive
oil dipping sauce, but is that 2
tsp per serving or is it 2
tsp of the sauce used to drizzle
over entire thing before baking?
3/4 cup coconut
oil 1/2 cup
of crunchy almond butter 1/4 cup cacao powder 1
tsp of vanilla extract 1
tsp of gelatin (optional) 1 tbsp
of coconut sugar (optional, use sweetener
of choice) Melt everything
over medium in a sauce pan, mix well and pour into silicone candy molds and freeze.
ABC (Almond Butter Chocolate) Rice Crispies by @erinyeschin Ingredients: (listed as Vegan but can be replaced with more traditional options, if desired) 1/2 cup Almond Butter 1 tub
of Ricemellow Creme 1
tsp vanilla extract 4 to 5 c crispy brown rice cereal 1 c Enjoy Life Chocolate Mini Chips 1 tbsp
of Coconut
Oil Directions: In a medium stock pot
over low heat, stir almond butter constantly until smooth.
In a skillet, warm 2
tsps of coconut
oil over medium - low heat.
• Black Walnut Hulls (Limit to one drop per day for a maximum
of 2 - 3 weeks) • Ground Pumpkin Seeds [Pepitas] or
oil or wheat germ
oil (Use 1/4
tsp of the ground pumpkin seeds or either oils for every 10 lbs that your dog weighs) • Ground Cloves (Use 1/4 clove for small dog, 1/2 clove for medium dog or 1 clove for a large dog per day
over a two week span
of time) • Goldenseal (Whether tea or tincture, it is best to start with 1 - 3 drops per day mixed in their food)