Lightly spread 1
tsp oil on each toasted English muffin.
Put 1/2
tsp oil on it and make the dough smooth by the muscle.
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.
4 ears shucked corn
on the cob 4
tsp olive
oil mayonnaise, divided Chili powder Cotija cheese or crumbled feta, shredded Cilantro, chopped Lime wedges
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.
2 pounds organic carrots with tops
on 1 pound sliced blanched almonds 1 c 2 % Greek yogurt, strained 1
tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2
tsp canola
oil Extra virgin olive
oil Salt and pepper
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)
What's in it: 2 tablespoons coconut
oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending
on preference) grated fresh ginger 4 garlic cloves, minced 3 cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry paste 1/4
tsp.
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.
extra virgin olive
oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1
tsp all spice 1/2
tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive
oil in a large soup pot
on medium heat.
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.
On a rimmed baking sheet, toss the cauliflower, onion, sage,
oil, and 1/4
tsp each salt and pepper; roast for 15 minutes.
Mackerel
on toast: Heat a knob of butter and a
tsp of olive
oil in a fry pan.
Marinated Cucumbers - 1 English Cucumber (or 2 Japanese cucumbers)- 1/4 cup rice vinegar - 2 Tbsp sesame
oil - 1 - 2 Tbsp salt - 1
tsp sugar - pinch - 2 Tbsp crushed red pepper flakes (depending
on how much kick you want)
Place them
on a baking sheet and toss with 1
tsp vegetable
oil and taco seasoning.
Put the fresh maitake
on a large rimmed baking sheet, toss with the olive
oil, and season with 1/2
tsp.
olive
oil and sprinkle
on 1/4
tsp.
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.
For Creamy Tomato Soup: 2 tbsp olive
oil 1/2 onion, finely diced (I used some red, and some white because that is all I had
on hand) 1 carrot, washed, skin
on and finely diced 1 tbsp garlic (1 clove), finely minced 1
tsp each; salt, black pepper, parsley 1/2
tsp each; thyme and rosemary 1/4
tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can tomato puree 1/4 cup water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably
Melt 1
tsp coconut
oil on medium heat — saute the chopped onions until translucent.
Place all cut veggies (not the zucchini noodles)
on the baking sheet, drizzle with
oil, sprinkle Italian herbs 1/2
tsp salt and pepper, mix well with your hands, then spread evenly onto the baking sheet.
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.
Now heat the
oil in a pan, keep 1 tbsp pulse mixture aside, and add 1
tsp salt in remaining pulse mixture, make small pakodi and fry
on medium hot flame till golden.
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
Meanwhile, in a medium skillet
on medium, add remaining 1
tsp oil.
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.
Wild Rice: 1 & 1/2 cups Onions: 1 medium chopped Ginger: 1 inch piece chopped finely Spinach: 1/2 cup if frozen or 1 cup if fresh, chopped finely Mixed Vegetables: 1 cup frozen or fresh (frozen is always handy) Raisins or Craisins: a handful Cooking
Oil: 1 tbsp Salt: 2
tsp or to taste Garam Masala: 3/4
tsp Lemon Juice: 1 - 2
tsp Water: 2 to 2 & 1/4 cups (read the instructions
on the wild rice box for water ratio and adjust).
2 oz of dark chocolate plus 2 oz of Mexican chocolate (the chocolate pucks with the granny
on them) plus 1
tsp coconut
oil
Prepare millet: In a large skillet
on high, heat remaining 2
tsp 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
Crispy Skillet Home Fries with Sweet Onion Ingredients: 1 1/2 pounds Yukon Gold potatoes, cut into 1 / 2 - inch to 3 / 4 - inch cubes1 large sweet onion, rough chopped2
tsp olive
oil 2
tsp butter1
tsp smoked paprika Asian Quesadilla with Chicken, Zucchini & Hoisin Sauce Recipe It was a rather eventful weekend, particularly if you are a 7 - year old boy (let's call him T) with leprechauns
on the brain.
Ingredients: 2 - 4 Tuna steaks Black sesame seeds Regular sesame seeds if you want contrast 2
tsp Virgin Coconut
Oil Directions: Heat your pan with the oil on medium hi
Oil Directions: Heat your pan with the
oil on medium hi
oil on medium high.
Quarter and toss with 1
tsp vegetable
oil on a baking sheet.
Toss with 1
tsp olive
oil and a pinch of salt and pepper
on a baking sheet.
Beat 2 eggs, 1 cup brown sugar,
oil, 1/4 cup pumpkin and 1
tsp vanilla in a large bowl with an electric mixer
on medium speed until smooth.
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)
Toss the butternut squash slices with 2
tsp olive
oil and season with salt and pepper, arrange slices in a single layer
on the baking sheet and roast for 20 minutes until tender.
On a baking sheet, toss sweet potato with 2
tsp oil and season with salt and pepper.