You're getting tons of Vitamin K and A from the chard, fiber and magnesium from lentils, beta - carotene from carrots, protein from quinoa, vitamin D and calcium from Silk's
Unsweetened Almond Coconut Milk, and SO much more!
Not exact matches
3/4 cup
unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup
coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g
unsweetened desiccated
coconut 1 cup / 250 ml
unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin
coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and
unsweetened apple juice / cider (or
milk of choice or water) 1 1/2 cup water 2 tbsp
almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or
coconut oil) 10 - 15
almonds, chopped a large pinch salt
Sometimes I eat it right out of the jar as a replacement for granola, other times I stir it up with some
unsweetened almond milk and eat it like oatmeal, and other times I add it to the top of some
coconut yogurt and use it just like I would granola.
3 medium striped beets 1 pie crust recipe (this one is from my book and it has quinoa flour and
almond flour) 2 tablespoons olive oil 1 medium yellow onion, peeled and sliced 1/2 teaspoon fine sea salt 2 eggs 1/2 cup (125 ml) whole
milk 1/2 cup (125 ml)
unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2 cups heavy cream 3 cups
milk (I used whole) 1/2 cup sugar 1 1/2 cups chopped nuts (pistachios,
almonds, hazelnuts) 1/2 cup shredded
coconut,
unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dusting
1 tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup
unsweetened applesauce 1/4 cup
almond milk 1/4 cup soy yogurt * 3 tbsp
coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
INGREDIENTS 2 cups heavy cream 1 1/2 cups
unsweetened cashew
milk (or
almond or
coconut), divided 1/2 cup cocoa powder (for sup...
That said, you can use your favorite
unsweetened dairy - free
milk beverage, whether it be
coconut, cashew,
almond or soy!
Serves: 1 Nutrition: 201 calories, 5.3 g fat (1.2 g saturated fat), 26 mg sodium, 31.3 g carbs, 4.7 g fiber, 4.7 g sugar, 7 g protein (calculated with 1/3 cup blackberries and blueberries,
unsweetened vanilla
almond milk, 1/4 teaspoon balsamic vinegar, 1 tbsp sliced
almonds and 1 tbsp shredded
unsweetened coconut)
The recipe calls for
unsweetened non-dairy
milk, like
almond, hazelnut or
coconut, a chai tea bag, frozen banana, dates, nut or seed butter, protein powder, pure vanilla extract and a pinch of salt.
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup
coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup
unsweetened almond milk ○ * 1 cup fresh blackberries *
This time I switched out the butter for about half the amount of
coconut oil and the
coconut milk for
unsweetened almond milk and ended up tasting basically the same!
1 1/2 cups
unsweetened vanilla
almond or soy
milk 1 TB cocoa powder 1/2 tsp
coconut sugar 1 packet Stevia or 1 tsp brown or white sugar 1/8 tsp ground ginger 1/16 tsp ground nutmeg 1/8 tsp pure vanilla extract 1/2 tsp blackstrap molasses *
1/2 cup berries or
unsweetened cherries (nutrition stats done with blueberries) 1 large handful (1 ounce) spinach 1/4 cup
unsweetened almond milk or kombucha 2 T. chopped nuts (nutrition stats done with pecans) 2 t. finely shredded
unsweetened coconut 1/2 cup cooked brown rice, cooled (Be sure to check Denise's blog for rice cooking instructions)
I made this tonight and substituted
Unsweetened, plain
almond milk for the
coconut milk and it was delicious!
I made this recipe last night and went with organic WW flour since that's what I had on hand, I also used
unsweetened vanilla
almond milk, added shredded
coconut, and chia seeds.
But I'm one of the majority of people who have to watch their weight so I'd rather use
unsweetened almond milk and a little bit of
coconut extract.
The recipe is full of energizing, nutritious ingredients, including vanilla protein powder, pecans, ground
almonds,
coconut sugar, lucuma powder,
unsweetened almond milk, maple extract, maple syrup and dark chocolate (make sure you get high quality).
I also used
unsweetened coconut milk and yogurt in place of
almond milk and Greek yogurt.
Using my Ninja, I blended one cup of
unsweetened almond /
coconut milk, a medium banana, one scoop of the protein powder, and a few ice cubes.
Iv» e been doing the 21 day sugar detox so I have been doing a smoothie with yogurt,
almond butter,
coconut butter,
unsweetened chocolate,
milk and one banana and it's been keeping me full till lunch.
usually in the microwave with
unsweetened almond or
coconut milk plus one tablespoon raw cocoa powder plus maple syrup or honey.
1 + 1/4 cup dates, pitted and roughly chopped 1/4 cup
almond butter 2 tablespoon maple syrup 1 teaspoon vanilla 1 tablespoon
coconut oil 1/4 teaspoon sea salt 2 - 3 tablespoon
unsweetened almond milk
1 and 1/4 cup of
almond milk (I used toasted
coconut unsweetened milk)-- cashew,
coconut or whatever you use I scoop of Vega One
coconut almond flavored nutritional shake powder 8 - 10 raw
almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple
almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of
coconut flakes plus more for garnishing
3/4 cup
unsweetened almond milk 1 cup frozen spinach (or 2 cups fresh) 1 frozen banana 1/4 cup rolled oats 2 Tbsp unsalted
almonds 2 Tbsp
unsweetened shredded
coconut 1 Tbsp
unsweetened cocoa powder 1/2 Tbsp chia seeds 1 tsp Nutrex Hawaii Spirulina Pacifica powder 1/2 tsp vanilla 6 drops liquid stevia or other natural sweetener 6 ice cubes
My favorite is
unsweetened vanilla
almond milk,
coconut milk and / or Greek yogurt.
3/4 C pineapple, chopped 2 other pieces seasonal fruit in any combo: 1 banana, peach, pear or green apple, 2 large handfuls of berries, or 2 kiwis 6 - 8 oz vanilla Greek yogurt splash lime juice 1 C
unsweetened almond milk 1/2 C
coconut water 2 Tbsp chia seeds
Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup
unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving
Coconut yogurt for topping, optional
1 egg, lightly beaten 1/2 cup of maple syrup 1 ripe bananna, smashed 2 teaspoons of vanilla 1 teaspoon of
almond extract 1 cup of
almond or
coconut milk (
unsweetened)
Liquids: After trying various combos, I settled on
unsweetened almond milk and
coconut water as my liquids for the relative nutritional benefits with fewer calories than juice or
milk.
I also tried to keep things plant - based by using
coconut oil for the fat and
unsweetened almond milk in place of the whole
milk and / or sour cream typically used in muffins.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup
unsweetened vanilla
almond milk (or any other
milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered
almonds, roasted
coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
I use
unsweetened original
almond milk, solid
coconut oil, and have even used 1/2 baking soda 1/2 baking powder because I didn't have a whole tablespoon of baking powder at the time - still turn out great!
200 ml
Almond Breeze ®
Unsweetened Almond Milk 1 tablespoon Chia seeds — see info below 1 tablespoon Golden Linseeds — rich in Omega 3 a good dollop of 0 % Natural Greek Yogurt (for extra protein) 1 generous teaspoon of Coconut oil — see info below half a small Avocado — see info below Blueberries and Strawberries - antioxidant rich half teaspoon Cinnamon — lowers blood sugar levels Almond milk ice cubes Add all of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple of minutes till smo
Milk 1 tablespoon Chia seeds — see info below 1 tablespoon Golden Linseeds — rich in Omega 3 a good dollop of 0 % Natural Greek Yogurt (for extra protein) 1 generous teaspoon of
Coconut oil — see info below half a small Avocado — see info below Blueberries and Strawberries - antioxidant rich half teaspoon Cinnamon — lowers blood sugar levels
Almond milk ice cubes Add all of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple of minutes till smo
milk ice cubes Add all of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple of minutes till smooth.
2 Sambazon smoothie packs 1/4 cup
unsweetened almond milk 1 banana, divided 1 tablespoon
coconut flakes 1 tablespoon dried and / or fresh berries 1 tablespoon high - fiber cereal or granola
1 flax egg (1 tablespoon ground flax + 3 tablespoons warm water) 1 cup
unsweetened almond milk 1/2 cup pumpkin puree 1/2 tablespoon apple cider vinegar 1 teaspoon vanilla extract 2 tablespoons
coconut oil 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves 2 tablespoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 1/2 cups oat flour
I say explore with toppings -
unsweetened coconut, muesli, banana,
almond milk,
coconut milk, nuts, you name it!
150 g rice malt syrup 130 g raw
almond butter 20 g raw
coconut oil 50 ml
almond milk (unflavoured and
unsweetened) 65 ml
almond cream, or other GMO - free, vegetable cream (unflavoured and
unsweetened) 1 teaspoon powdered cinnamon
1/4 cup plain
coconut yogurt (or Greek yogurt if you eat dairy) 1 tsp honey or pure maple syrup or 8 drops of liquid stevia 1 tsp pumpkin pie spice 1/4 cup
unsweetened almond milk
and I should add that I used 1/4 cup of
unsweetened almond milk /
coconut milk blend and cooked each batch of 3 pancakes (3 batches total) in about 1tsp
coconut oil.
This Samoa cookie shake bursts with flavor thanks to full - fat
coconut milk,
almond milk, dairy - free protein powder,
unsweetened coconut flakes, caramel sauce, toasted
coconut flakes, and some chocolate chips.
You definitely could use full - fat or light, I used the
unsweetened full - fat
coconut milk in a small carton (by the non-refrigerated
almond milk).
2 eggs 1/2 cup sugar 1/2 cup stevia 1/2 cup
coconut oil, melted and slightly cooled 1/2 teaspoon vanilla 1/2 teaspoon
coconut extract 1 1/2 cups all - purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 tablespoon lemon juice 1/2 cup soy
milk 1/2 cup shredded
unsweetened coconut, lightly toasted 1/2 cup
almonds, chopped 1/2 cup dairy - free mini chocolate chips
1 1/3 cups whole wheat pastry flour 2/3 cup toasted wheat germ 1/2 cup quick oats 1/2 cup
unsweetened shredded
coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3 cup
coconut palm (or brown) sugar 1/3 cup 1 %
milk 2 tablespoons
almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean paste
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
So first of all, I love your recipes, and second, I'm making this tart for my friends birthday but I was wondering if I could omit some
coconut oil and replace it for 1 or 2 tablespoons of
unsweetened almond milk or
almond butter
I used
coconut oil in place of butter and
unsweetened almond milk instead of regular.
Filling: 1 Tablespoon Chia Seeds 4 Tablespoons Fresh Lemon Juice 1 Tablespoon Fresh Lemon Zest 1 Tablespoon
Coconut Oil 2 Tablespoons
Unsweetened Vanilla
Almond Milk 3 Tablespoons
Unsweetened Applesauce 1/2 teaspoon Baking Powder 1/4 teaspoon Sea Salt 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Liquid Stevia 2/3 cup Oat Flour