2 tbsp Liquid Honey 2 tbsp Grainy Dijon Mustard 2 tbsp Balsamic Vinegar 1 tbsp Olive Oil 1 tbsp Club House Garlic Plus Seasoning (or, 1 tsp minced garlic + 1
tsp salt + 1/2 tsp ground black pepper) 1 large or 2 small pork tenderloins Large ziplock bag
Creamy bean hummus 1 can white beans or 240 g cooked white beans 2 tbsp plain yoghurt, creme fraiche or greek yoghurt 1 tbsp tahnini Juice from 1 lemon 1 clove of garlic 1/2 tsp ground cumin 1/2
tsp salt + fresh ground pepper
Middel eastern meatballs 400 g ground organic beef 1 organic egg 1 red onion 4 cloves of garlic 1 tbsp coconut sugar 1 tsp cinnamon 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground cloves 1/4 tsp hot chill flakes / powder 1 handful fresh mint 1 handful fresh basil 1 handful fresh parsley 1/2
tsp salt + fresh ground pepper Butter for frying
3 tbsp mayonnaise + 3 tbsp white vinegar + 1/2 tsp sugar + 1/2 tsp dry mustard + pinch celery seeds + pinch cayenne + 4 c shredded green cabbage (1/2 head) + 3/4 c shredded carrot (1 large carrot) + 2
tsp salt + 3 tbsp chopped parsley
Not exact matches
1/2 cup uncooked quinoa
+ 1 cup water (or 1 cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea
salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4
tsp ground vanilla or 1/2
tsp pure vanilla extract 1/2
tsp freshly grated ginger
10 pieces of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5
tsp salt 3 cups all purpose flour 1 tbsp baking soda 1.5
tsp baking powder 3 cups white sugar 3/4 cup vegetable oil 1.5 cups milk
+ 1 tbsp lemon juice 2
tsp vanilla 3 eggs 1.5 cups hot water
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)
1 lb fresh strawberries, sliced 1/4 c
+ 3 tbsp sugar, divided 2 containers (6 oz each) fat - free Greek - style yogurt, divided 1 c
+ 2 tbsp all - purpose flour 1/4 c
+ 2 tbsp whole wheat flour 2 1/4
tsp baking powder 1/4
tsp baking soda 1/4
tsp salt 3 tbsp chilled unsalted butter, cut in 1/4» pieces 3/4
tsp vanilla extract
2 c flour 1 1/2
tsp baking soda 1/4
tsp sea
salt 3/4 c raw sugar 1 cup
+ 2 tbsp soy milk 1 tbsp apple cider vinegar 1/3 c rice bran oil 1
tsp vanilla extract 1 cup raspberries
30 ml 1.5 tbls olive oil (
+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1
tsp fresh rosemary leaves, chopped 1/2
tsp sea
salt Ground black pepper, to taste 1
tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea
salt to serve, optional.
170 ml 2/3 cup coconut oil (liquid) 75g 1/2 cup sorghum flour 75g 1/2 cup brown rice flour (
+ more to flour workspace) 30g 1/4 cup almond meal 45g 1/4 cup potato flour (starch) 5g 2
tsp psyllium husk 1/2
tsp sea
salt 170 ml 2/3 cup iced cold water
3
tsp (15 ml) active dry yeast 3 cups (680 ml) whole milk (3.25 per cent fat), warmed to a temperature of 97ºF (36ºF) 2 1/2
tsp (12.5 ml)
salt 2
tsp (10 ml) butter, melted 5 1/3 cups (750g) whole wheat bread flour,
+ 1/2 cup (75g), for working the dough 2 tbsp (30 ml) butter, for the loaf pan
Ingredients: Cinnamon Sugar Cookies 2 1/4 cups
+ 2 Tbsp all - purpose flour 2 Tbsp cornstarch 1 Tbsp cinnamon 1 1/2
tsp baking powder 1/2
tsp salt 3 1/2 Tbsp powdered milk 10 Tbsp unsalted butter, softened 2/3 cup packed light - brown sugar 1/3 cup granulated sugar 2 large eggs 3 Tbsp sour cream 1/2
tsp vanilla extract
for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2
tsp clear vanilla extract 2 cups cake flour 1 1/2
tsp baking powder 3/4
tsp salt 1/4 cup
+ 2 tbsp white sprinkles, separated
cream cheese, cold 1 1/2 tbsp glucose 1 1/2 tbsp corn syrup 1 1/2 tbsp strawberry extract if available or strawberry jam 1 3/4 cup
+ 2 tbsp (300g) powdered sugar 3/4
tsp salt a pinch of baking powder a pinch of citric acid
In general, I would recommend googling the precise conversions, but I tried my best with my rarely used cups and spoons The American measurements: 1.1 stick / 0.55 cup (roughly 1/2 cup) butter, 3/8 cup
+ 1 tbsp (roughly 1/3 cup) sugar, 1
tsp vanilla extract, 1 1/4 cup plain flour, pinch of
salt.
This slaw is simple: 3 cups shredded slaw mix
+ 6 Tbs Vegan Sour Cream
+ 4 Tbs Vegan Mayo 6
tsp sugar
+ 3 Tbs Prepared Horseradish
+ 1 Tbs Celery Seed
+ 1/2
tsp Sea
Salt + 1/2
tsp Black Pepper
+1 / 4 Cup Rice Vinegar
+ 1/2 Cup Diced Green Pepper
+ Sliced Cherry Tomatoes.
For the filling: Butter — 1 tbsp
+ 1/2 cup Apples thinly sliced — 4 Sugar — 3
tsp + 1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1
tsp Cinnamon powder — 1
tsp Ground nutmeg — 1/4
tsp Vanilla extract — 2
tsp Salt — pinch Blackberries — 6 oz
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces
Salt 1/6 cup olive oil (2 tbsp
+ 2
tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2
tsp oregano 1/4
tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
250g / 9oz cooked chickpeas 1 tbsp Truffle oil, or 1 heaping
tsp truffle paste * 1 fat garlic clove, crushed 1 generous tbsp rosemary, finely chopped A squeeze of lemon
Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to t
Salt & pepper 1/4 cup
+ 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (more or less) water or stock 1/2
tsp pepper 1/2
tsp salt, or to t
salt, or to taste
2 Tbsp
+ 1/4 c canola oil, divided 1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4
tsp baking powder 1/2
tsp salt 1/4
tsp baking soda 1/8
tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2
tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
To the dough: Add the
salt + 1/2
tsp.
1 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2
tsp Ener - G Egg Replacer Powder
+ 2 Tbsp warm water 2 Tbsp soy milk
salt black pepper olive oil cornmeal Pizza Dough
The Mop: 2 tbsp of butter 1 onion chopped 1/2 cup of water 1 tbsp
+ 1 tbsp of Dijon mustard 1/2 cup of apple cider vinegar 2 tbsp of Worcestershire sauce 1
tsp cayenne pepper (optional) 2 cups of beef Stock 1 cup of canned tomatoes
Salt Pepper 2 tbsp of honey
Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1
tsp cumin 1/2
tsp sea
salt 1/4
tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese
+ 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce
* pancake base — from the healthy gluten free life cookbook
+ 1 1/2 c sorghum flour
+ 1/4 c teff flour
+ 1/2 c potato starch
+ 1/4 c tapioca starch
+ 2
tsp baking powder
+ 1
tsp baking soda
+ 1
tsp sea
salt...
1/2 cup (1 stick) Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed
+ 3T warm water 1 cup whole wheat pastry flour 1/3 cup cocoa powder 1
tsp baking powder 1/2
tsp baking soda Pinch of
salt 1/2 cup peanut butter and / or chocolate chips
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5
tsp baking soda 1/4
tsp salt 1/2
tsp vanilla extract 1/2
tsp coffee extract (optional) 1/4 cup
+ 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
2 ripe bananas 3 organic eggs (or three flax / chia eggs for a vegan version) 3/4 cup organic gluten - free rolled oats 1/2 cup organic buckwheat flakes 1
tsp baking powder a pinch
salt 1/2
tsp ground cardamom 1/2
tsp vanilla powder 1 cup oat milk (or other plant - based milk)
+ coconut oil for frying
honey chive vinaigrette ingredients: 2 tbsp white balsamic or wine vinegar 1
tsp dijon mustard 2 tbsp raw honey or agave nectar
salt + pepper 3 tbsp extra virgin olive oil 1/4 cup chopped chives
+ extra for garnish
Paleo Mayonnaise Print This Recipe Serves 1 - Multiply by -
+ RECIPES > CONDIMENTS, DRESSINGS, & DIPS Save to Favorites Ingredients: 1 pasture raised egg (room temperature) 1/2
tsp mustard powder 1/2 cups walnut oil or other nut oil 1
tsp fresh squeeze lemon juice Sea
Salt and pepper to taste Step: Preparation: 1 Combine egg, mustard powder, and lemon juice in a food processor until it reaches a thick, creamy consistency.
1 1/4 cup confectioners sugar 1 cup
+ 2 Tbsp vegan butter (I used Earth Balance) 1 1/2
tsp EnerG egg replacer powder mixed with 2 Tbsp water (equivalent to 1 egg) 1/2
tsp salt 1/4
tsp vanilla 1/4
tsp orange extract 1/4
tsp almond extract 2 3/4 cup all purpose flour
Active Dry Yeast 1/2 cup warm water 2 large beaten eggs 1/4 cup white granulated sugar 1 1/2
tsp salt 1
tsp nutmeg 4 2/3 cup all purpose flour
+ extra for dusting surface Canola Oil (3» of oil in your pan)
2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2
tsp double acting baking powder 1/2
tsp salt 1/4 cup
+ 2 Tbsp raw cane sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse sugar for sprinkling
1 head of kale 1/2 cup sesame seeds or tahini 1 whole apple
+ 1 apple grated or spiralled on your spiral slicer 1/4 cup coconut nectar 1/2 water or more in order to blend smooth 1
tsp cinnamon pinch of sea
salt
1 chia egg (1 tbsp chia seeds
+ 3 tbsp water) 1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1
tsp baking powder 1
tsp vanilla extract 1/3
tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp maple syrup 1/2 cup plant milk
1/4 c olive oil
+ 1 finely chopped medium onion
+ 6 thinly sliced garlic cloves
+ pinch red pepper flakes
+ 1 basil sprig, plus extra for garnish
+ one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand
+ 3
tsp red wine vinegar
+ kosher
salt and freshly ground black pepper
+ cooked spaghetti, for serving
3 tbsp butter
+ 3 tbsp olive oil
+ 1 finely chopped medium onion
+ 6 thinly sliced garlic cloves
+ pinch crushed red pepper flakes
+ 1 basil sprig
+ one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand
+ 3
tsp red wine vinegar
+ 3 tbsp vodka
+ 1/2 c heavy cream
+ salt and pepper
+ cooked tortellini, for serving
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo
+ 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1
tsp baking soda 1/2
tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4
tsp sea
salt (I used pink Himalayan) 2
tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
Cake 1/2 cup vegan butter 1/2 cup
+ 2 tbsp almond milk 3/4 cup punkin ale 2
tsp pure vanilla extract 2
tsp ground cinnamon 3/4
tsp fine sea
salt 1
tsp baking soda 1/2
tsp baking powder 1 cup cane sugar 3/4 cup special dark cocoa powder 1 1/2 cup unbleached flour 1/2 cup soft silken tofu
1 cup
+ 2T whole wheat pastry flour 1
tsp baking powder 1/8
tsp salt 3/4 cup sugar 1/4 cup (1/2 stick) Earth Balance 1
tsp vanilla 1 Ener - G egg 1/4 cup
+ 2T soymilk 8 Oreos / Hydrox / Newman O ’s
1/4 c olive oil
+ 1 lb (3 small) beef short ribs
+ kosher
salt and freshly ground black pepper
+ 1 finely chopped medium onion
+ 4 thinly sliced garlic cloves
+ 4 c chicken stock
+ one 8 - oz ham hock
+ one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand
+ 2
tsp red wine vinegar
+ 1
tsp dried oregano
+ 1 small basil sprig
+ cooked fusilli, for serving
+ grated Pecorino Romano, for garnish
1/4 cup
+ 1 tbsp red lentils 1/4 cup
+ 1 tbsp chana dal 1/4 cup
+ 1 tbsp moong dal (hulled, split mung beans) 1/4 cup
+ 1 tbsp toor dal (split pigeon peas) 5 cups of water 1/2 teaspoon turmeric 1/4
tsp Aleppo chili flakes, or to taste (this was not spicy) 1 tablespoon vegetable oil 1 large onion, chopped 1 tablespoon minced or pressed garlic (6 cloves) 1 teaspoon cumin seed 1 teaspoon garam masala 2 large tomatoes, chopped (I used 14 cocktail tomatoes, around 1 lb) 3/4 teaspoon
salt, or to taste
Just made this last night, with the following on - hand substitutions: cheddar instead of parm, 1
tsp regular
+ 1/2
tsp garlic
salt, fresh sage instead of thyme, and 12 ″ cast iron pan.
So, here's what I did: 2 1/2 C (10 oz) blanched almond flour, 1
tsp b. soda, 1/2
tsp salt, 1 TBSP
+ 1
tsp cinnamon, 1 TBSP ginger, 1
tsp cloves, 1/2 C (4 oz) pasture butter, 1/2 C (2.8 oz) coconut palm sugar, 2 TBSP water and 3 TBSP (2.4 oz) molasses.
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)
1 c whole wheat flour 1 c all purpose flour 1/2 c wheat germ 1/3 c sugar 1/4
tsp salt 1.5
tsps baking soda 1/4
tsp each ground cinnamon, nutmeg and cloves 2.5
tsps ground ginger 1/3 cup oil 1/2 cup
+ one tbsp molasses 1/2
tsp pure vanilla extract 1.5
tsps fresh ginger chopped and ground to a paste in a mortar and pestle 1/2 c chocolate chips.
For the German buttercream 1 1/4 cups milk (300 ml) 1/2 cup sugar (100g) 1/4 cup cake flour (30g) OR 3 tbsp plain flour
+ 2
tsp cornstarch 1/4
tsp salt 4 egg yolks 1
tsp vanilla extract 500g unsalted butter (2 cups
+ 2 oz), at room temperature
Sandwich: 3 slices uncooked bacon
+ 1 tbsp brown sugar
+ 1 beefsteak tomato, sliced
+ salt and pepper
+ 1 tbsp mayo
+ 1
tsp lemon zest
+ 2 slices sourdough, toasted
+ 4 butter lettuce leaves
+ 1/4 c corn relish
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes
+ more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2
tsp cinnamon 1 heaped
tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1
tsp ground coriander 1/4
tsp ground fennel seeds 1/8
tsp ground cloves 1/2
tsp ground cumin 1 heaped
tsp garam masala 1/8
tsp grated nutmeg 1/4 - 1/2
tsp hot chilli flakes, adjust to taste about 1/2
tsp fine sea
salt, adjust to taste 1 - 2
tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving