I iced these cupcakes with 1 brick of cream cheese, 1
tsp orange oil, 1/2 cup gluten free icing sugar and 2 Tbsp coconut milk creamer.
Not exact matches
Filling 1/3 cup virgin coconut
oil 1/3 cup agave syrup (nectar) 2 cups raw cashews, soaked for at least 2 hours and up to 8 hours Zest and juice of 1 large lemon Zest and juice of 1
orange 2
tsp.
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.
Toss fennel, broccolini,
orange, beans,
oil, rosemary, and remaining garlic, 1
tsp.
Ingredients: 2
tsp olive
oil 1 cup fresh spinach 1 clove garlic, chopped 1/3 onion, chopped 6
orange cherry tomatoes, diced 2 tbsp corn 1/4 avocado, chopped 5 egg whites 1/4 cup shredded cheese (I used a Mexican blend) 2 tbsp grated parmasean cheese salt and pepper, to taste
2 1/2 cups One Degree Organics Sprouted Spelt flour 3/4 cup sugar 2 1/2
tsp double - acting baking powder 1/2
tsp salt 1 cup almond milk 1
tsp pure vanilla extract 1/2 cup
oil 2 Tbsp
orange zest 1/4 cup fresh
orange juice 1 1/2 cups fresh cranberries
1 mango (12 oz), peeled and finely chopped 1 Tbsp lime juice 1 Tbsp
orange juice 1 1/2
tsp orange juice 1/4 small onion, finely chopped 3/4
tsp salt 6 drops hot - pepper sauce 2
tsp chopped fresh cilantro 4 boneless, skinless chicken breast halves (6 oz each) 1 Tbsp vegetable
oil 1/2
tsp salt 1/4
tsp ground black pepper
1/2 cup olive
oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1 teaspoon dried oregano 1/4
tsp ground cumin 1/4
tsp ancho powder juice of one lemon juice of one
orange 1 chicken, cut into parts 2 tbsp butter
1 cup shredded carrot 1 cup shredded sweet potato 1 cup shredded apple 2 eggs 8 dates 1 tbsp of coconut
oil or butter 1/4 cup of
orange or apple juice 2 cups blanched almond flour 1
tsp baking soda 1/3
tsp salt
1 large onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this at your grocery use a fresh jalapeño) ** 1 tbsp allspice 1 1/2
tsp ginger 1
tsp pepper 1
tsp salt 1
tsp cinnamon 1/2
tsp nutmeg 1
tsp dried thyme 1 tbsp brown sugar 1/2 cup white wine vinegar 1/4 cup soy sauce 1/4 cup olive
oil 1/4 cup dark rum juice from one fresh lime juice from one fresh
orange
1 1/2 cups spelt flour scant 1 cup sugar 1
tsp baking powder 1/4
tsp baking soda 1/4
tsp salt 2 large eggs 2/3 cup fresh squeezed
orange juice (about 2
oranges) zest of 2
oranges 2/3 cup light olive
oil 1/4 cup chopped candied
orange peel powdered sugar, optional, for dusting
Ingredients 1/2 cup light olive
oil do not use extra virgin 1 tbsp white wine vinegar 1 tbsp fresh
orange juice 2 tbsp water 3 ripe strawberries 3 fresh basil leaves 1/8
tsp salt
1
orange, juiced 1/4 cup white balsamic vinegar or sherry vinegar 1/2 cup really good olive
oil, divided 2
tsp salt, divided 5 large carrots, peeled and diced 2 large celery stalks, diced 4 large onions, chopped finely 4 shallots, chopped finely 1/2 cup dried cranberries 1/2 cup dried raisins 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup pine nuts 1 bunch of chives
1 1/2 pounds chicken breast or pork tenderloin 1/2 can (3.5 oz) chipotles in adobo sauce 2 cloves garlic 1/3 Cup
orange juice 1/4 Cup Extra virgin olive
oil 1
tsp salt 1
tsp pepper 1/3 cup chicken broth
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
1 1/2 lb organic chicken breast, cut into chunks 1 red organic pepper, diced 1 yellow organic pepper, diced 1
orange organic pepper, diced 9 oz snow peas 1 tbsp ginger, minced 1/3 cup raw cashews 1
tsp pepper flakes, optional 2 tbsp olive
oil 2 cups uncooked brown rice
1 lb of raw shrimp 1 tbsp of olive
oil 4 tbsp of butter or ghee (or more olive
oil) 1 tbsp of minced garlic 1/2 tbsp of lemon juice 1 tbsp of
orange juice Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2
tsp of dry oregano Fresh Parsley or cilantro for garnishing
2 cups all purpose flour 1/2
tsp baking powder 1/2
tsp baking soda 1/4
tsp salt 1/4 cup vegetable
oil 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2
tsp ground cardamom 1/2
tsp ground ginger 1
tsp vanilla extract 1/2 cup buttermilk 1/2 cup
orange juice 1 1/2 cups fresh cranberries coarse sugar, for topping
2 medium carrots, grated + 1/2 c olive
oil + 2 tbsp white prepared horseradish + 2 tbsp
orange juice + 2
tsp turmeric + Traditional Taupe hummus
1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1
tsp baking soda 2 egg whites 2 tablespoons freshly squeezed
orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower
oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans
Meanwhile, whisk 1/4 cup
oil and remaining 1/4 cup plus 1 tablespoon
orange juice, 2
tsp.
1/3 c. olive or vegetable
oil (I actually like to use coconut
oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2
tsp almond extract 1
tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two
oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.
2 cups (500g) cooked
orange sweet potato (approximately 2) 1 cup (95g) raw cacao powder 3/4 cup (150g) coconut
oil, melted 1/2 cup (125g) almond milk 1/2 cup (150g) rice syrup 2 eggs 4 Tbsp ground almonds 1
tsp ground cinnamon 1/2
tsp ground cardamon 1/2
tsp baking powder 1/2
tsp baking soda pinch Himalayan pink salt
13.25 oz box dry whole wheat linguine 2
tsp extra-virgin olive
oil 3 bell peppers, sliced thinly into strips (I used 1 green, 1 yellow, 1
orange) 1 large yellow onion, halved and sliced thinly into strips 2 1/2 Tbsp fajita seasoning, divided 1 1/2 lb raw shrimp, peeled & deveined 10 oz can enchilada sauce 4 oz reduced fat cream cheese
4 large raw beetroots 400g tin chickpeas the grated zest of 1
orange the juice of 1 lime a pinch of ground cumin 1
tsp rapeseed
oil shredded
orange zest or chopped fresh coriander, to garnish (optional) lime wedges, to serve Preheat your oven to 200C / gas mark 6.
milk with
orange juice for a milder wheat flavor) 1/3 cup melted butter or
oil (canola, grapeseed, coconut) 1
tsp.
For the peppers: 6 - 8 large peppers (poblano, banana peppers, etc.) 1 tbsp neutral
oil 1 small onion, chopped 2 cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium tomato, chopped 1/2
tsp cumin 1/4
tsp cinnamon pinch cloves pinch nutmeg 1/2
tsp sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one
orange
10 soft dates, pitted 65 g almond meal 3 eggs 1 ripe banana 4 tbsp soft butter or coconut
oil 50 g dark cocoa 1
tsp baking powder 1/4 cup
orange juice or strong coffee 1
tsp ground vanilla
3/4 cup (120 g) rice flour 1 cup (90 g) oat flour 2 tbsp arrow root powder or potato starch 2
tsp baking powder 1
tsp cinnamon 1/2
tsp vanilla powder 1/2
tsp ground ginger 1 pinch clove 1 pinch salt 225 g / 1/2 lb (3 small / medium) parsnips 1
orange, zest 4 eggs 3/4 cup / 160 ml honey or maple syrup 3/4 cup / 160 ml cold - pressed rapeseed
oil or cold - pressed olive
oil
Salad ingredients 300 g oven roasted brussels sprout 1 tbsp olive
oil 1/4
tsp sea salt 1 cup / 200 g uncooked millet (or quinoa) 2 large leaves kale, stems removed 1 persimmon or
orange, sliced 1 cup / 125 g roasted walnuts or pecan nuts 1 handful pomegranate seeds
1 red cabbage (approx. 1 3/4 lb), halved 4 fat or 6 skinny scallions, trimmed 2 red bell peppers, membranes and seeds removed 1 yellow bell pepper, membranes and seeds removed 1
orange bell pepper, membranes and seeds removed 1 fresh red chile, seeded large bunch (approx. 4 oz) fresh cilantro 1 cup pineapple juice, from a carton 2 limes, preferably unwaxed 1 1/2 tbsp sea salt flakes or kosher salt, or to taste 2
tsp Asian sesame
oil 2
tsp maple syrup
1/2
tsp cumin seeds 200mL extra virgin olive
oil — use the good stuff because you will really taste it 2 yellow onions, sliced 5 cloves garlic, minced 2 red bell peppers, seeded and sliced into 1 cm wide strips 1 yellow and 1
orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6 small tomatoes, roughly chopped Salt and pepper to taste
4 tbsp raw cacao butter (break off small pieces) 3 tbsp raw coconut
oil 4 tbsp raw honey 3/4 cup / 60 g cacao powder + more for rolling 4 tbsp
orange juice 1 tbsp fresh grated ginger (or less if you prefer it milder) 1/2
tsp flaky sea salt
Nut & Seed Granola from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission) 3 cups rolled oats 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup almonds, chopped 1 cup whole wheat pastry flour 1/2
tsp cinnamon pinch sea salt 1/3 cup cold - pressed vegetable
oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so) 1/3 cup brown rice syrup or maple syrup 1/4 cup apple or
orange juice (in a pinch, most other juices have worked for us too) 1
tsp vanilla 1/4
tsp almond extract
Cinnamon cookies 300g flour 100g baby milk powder 50g wheat germ 1 1/2
tsp baking powder 1
tsp cinnamon powder 80g sugar 150 ml
oil 1 egg 150 ml
orange juice
• 500g firm white fish cut into chunks • 3 anchovy fillets, rinsed and chopped • 2 onions, diced • 2 celery sticks, chopped • 2 carrots, peeled and chopped • 3 garlic cloves, minced • 1/2
tsp chilli • 1/4 cup flat leaf parsley, chopped • 1 can (400g) diced tomatoes • 1 cup white wine • 1 cup water • 1
tsp finely grated
orange zest • Olive
oil or olive
oil spray • Crusty baguette, sliced (optional) Method Heat
oil over medium heat and add the onions, celery and carrot.
• 4 eggs, whisked • 2 × 400 ml cans coconut milk • ¹ / ³ cup coconut
oil, just melted, plus extra for frying • 1/2 cup coconut flour • 1 1/2 cups buckwheat flour • 2
tsp baking powder • 1 vanilla bean, scraped • Zest of one
orange, finely grated • Pinch of sea salt • 1/2 cup desiccated coconut • Cocoa nibs, to garnish
In a medium saucepan, sauté 1/4 cup chopped kalamata and mixed green olives, 1/4 cup thinly sliced shallot, and 1/4 cup
orange segments with 2
tsp olive
oil for 5 to 6 minutes.
haddock fillets 2 cups radicchio 2 cups baby kale 2 fennel bulbs, trimmed and sliced 2
oranges, peeled and sectioned 1 TBSP lemon juice 2 TBSP walnut
oil 1
tsp dill Wright salt, to taste 1/4 cup chopped walnuts Instructions: Preheat oven to 400 °F.
Paint the flesh with
oil and sprinkle each
orange with 1/2
tsp coconut sugar.
In a bowl, combine 2 - 3 tbsps olive
oil, 1/4 tbsp grated
orange zest, 5 tbsps
orange juice, 1
tsp vinegar, pinch of nutmeg pwd, salt and pepper to taste.
DRESSING 1/4 cup Bragg's apple cider vinegar 1/4 cup fresh squeezed
orange juice / lemon juice 10 drops pure liquid stevia 2
tsp organic unsweetened Dijon mustard Dash ground cinnamon Dash ground nutmeg 1/4
tsp sea salt 1/3 cup olive
oil
Ingredients: Slaw: 1/2 head red cabbage, shredded 4 scallions, thinly sliced 1/4 cup chopped fresh parsley 1 cup pomegranate seeds 1/2 cup dried unsweetened cranberries Dressing: 2 TBSP lemon juice 2 TBSP apple cider vinegar 2
tsp each
orange and lemon zest 1 TBSP maple syrup 2 TBSP olive
oil Healthy salt options to taste Instructions: In... Read More»
Carne Freakin» Asada by @whole30recipes INGREDIENTS 2 lbs flap steak (grass - fed preferred) 2 limes 1
orange 1/4 cup avocado
oil or olive
oil 1 tbsp white vinegar 2
tsp chili powder 2
tsp paprika 1
tsp cumin 1
tsp oregano 1
tsp salt 1
tsp pepper 1/2
tsp onion powder 1/2
tsp garlic powder 1
tsp ancho chili powder (can substitute normal chili powder if you want... but the ancho brings a different depth to it) DIRECTIONS Get a large 1Read more
1 3/4 cups All - Purpose Flour 1 1/2 cup unrefined sugar 1
tsp kosher salt 1
tsp ground cardamom 1
tsp baking powder 1/2
tsp baking soda 1 1/4 cup coconut milk 3 large eggs 1 1/4 cup extra virgin olive
oil 2 tablespoons grated
orange zest 1 tablespoon lemon zest 1/4 cup plus 2 tablespoons fresh
orange juice
Serves: 6 - 8 Ingredients: 1 cup whole wheat couscous, dry Dressing: Juice of 1 large
orange (about 1/2 cup) Juice of 1 small lemon (about 1/4 cup) 1/2 cup organic extra virgin olive
oil 1/2
tsp turmeric 1/4
tsp salt Caramelized Cabbage: 1/4 cup organic extra virgin olive
oil 1 medium yellow onion (thinly sliced) 1 small curly cabbage (sliced or chopped finely) 1 small red cabbage (sliced or chopped finely) Juice of 1 large
orange (about 1/2 cup) 1 (15 oz) can (non-PBA lining) chickpeas (rinsed & drained) 1/2
tsp salt fresh ground pepper to taste Instructions: 1.
Ingredients: 2 organic and pastured eggs 1/4 cup organic maple syrup or 1
tsp stevia powder extract 2 tbsp grass fed butter or coconut
oil, melted 1
tsp vanilla extract (get one that is gluten free here) 1/2
tsp orange zest 1 cup plus 3 Tbsp blanched almond flour 6 oz dark chocolate (fair trade)
Ingredients 2 1/4 lb large unpitted green olives (Green Super Mammoth, if possible) 2 1/4 lb large unpitted black olives (Kalamata Colossal, if possible) 1/2 jalapeño pepper, seeded and finely minced 1 bunch rosemary, cleaned and chopped, reserving 3 to 5 sprigs for garnish 2 large sprigs thyme, cleaned and chopped 3 to 4 bay leaves 2 cloves garlic, 1 minced, the other thinly sliced Juice of 1/2 lemon Zest of 1/3
orange, reserving 1 to 2
tsp for garnish 2/3 cup (160 mL) olive
oil Mix together all ingredients in a large container.