In a blender, combine 8 whole almonds, 1/4 cup fat - free Greek yogurt, 1 cup unsweetened soy milk or skim milk, 1/2 cup
unsweetened frozen sliced peaches, and a dash of ground cinnamon.
Not exact matches
9 ounces
frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly
sliced 3 - 4 stalks celery, halved lengthwise, and thinly
sliced 2 - 3 medium - large cloves garlic, thinly
sliced 4 ounces
sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups
unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and 1 cup
1 cup
unsweetened almond milk 1
frozen apple,
sliced 2 tsp.
4 cups total fresh or
frozen unsweetened sliced strawberries, raspberries, marionberries and / or blackberries
3 C Dried Black Beans, soaked and boiled 1 Pkg
Frozen Cauliflower, defrosted and microwaved 1 Bulb Garlic, roasted 2 C So Delicious Dairy Free
Unsweetened Almond Milk 3 Tbsp Trader Joe's Olive Oil 3 Pkgs Button Mushrooms, chopped 2 Red Onions, chopped 5 Carrots,
sliced thin 4 Large Zucchini, chopped small 1 Pkg
Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1 Tsp Chili Pepper Flakes 1 Tsp Cinnamon
1/2 cup
unsweetened almond milk 1/2 cup cold chicory coffee concentrate (like Grady's Cold Brew) 1 packet (2 scoops) DailyBurn Fuel - 6 Protein in chocolate 1/2 banana,
sliced and
frozen 2 teaspoons low fat sweetened condensed milk
1 cup plain or
unsweetened coconut milk (or other milk of choice) 2 cups
sliced carrots (about 4 slim carrots) 1 cup
frozen mango 1 tablespoon chopped toasted walnuts 2 tablespoons coconut flakes plus more for topping Ground cinnamon, nutmeg and ginger to taste Maple syrup to taste (optional)
Basic Ingredients: 2 cups chopped kale or greens of your choice (you can remove the thick stems if desired) 2.5 cups nondairy milk 1 cup water 2 medjool dates, pitted 1 cup
frozen bananas (remove the peel, cut into 1 - inch
slices, and
freeze in a plastic bag overnight) 1 cup
unsweetened frozen fruit (mango, strawberries, blackberries, blueberries, cherries, your pick!)
Matcha Blueberry Smoothies 1 cup
unsweetened almond milk or soymilk 1 medium banana,
sliced 1 cup
frozen blueberries 1/4 to 1/2 teaspoon matcha tea powder
4 ounces concentrated decaf cold - brew coffee 2 ounces Irish whiskey 1 ounce decaf coffee liqueur 2 ounces
unsweetened vanilla almond milk 1 teaspoon cacao powder 4 medium bananas,
sliced and
frozen Pinch of fine sea salt
1 cup of cashews — soaked in water for at least 3 hours or overnight 1 small white onion or 1/2 a regular one — finely
sliced 1 clove of garlic — crushed 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/4 cup of
unsweetened almond milk 1/2 teaspoon of yellow mustard Salt & pepper About 5 - 8 asparagus spears - chopped into pieces 1 cup of
frozen peas
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups
frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat,
sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4
unsweetened, cup non dairy milk
Berry Green Smoothie Recipe 3/4 cup cold water 1/4 cup
unsweetened coconut milk 1 medium banana,
sliced 1 cup
frozen strawberries 1/2 cup
frozen blueberries handful of fresh baby kale (1/2 to 1 cup, lightly packed)
4
frozen bananas (about 4 cups
sliced) 1/3 cup (80 ml)
unsweetened almond milk 2 fresh dates, pitted 1 teaspoon vanilla extract 2 tablespoons raw cacao powder 2 tablespoons peanut butter, plus extra for serving pinch of sea salt fresh berries, for serving
2 tablespoons chia seeds 1 1/2 cups
unsweetened almond milk, divided 2 medium bananas,
sliced and
frozen 2 cups
frozen mango chunks 2 kiwis, peeled and
sliced Optional Toppings 2 tablespoons chia seeds, chopped nuts, coconut, other fruits and seeds
Berry Chocolate Smoothies 1 cup
unsweetened vanilla or original almond milk or soymilk 2 medium bananas,
sliced 1 cup
frozen blueberries 1 tablespoon
unsweetened cocoa powder 1 tablespoon pure maple syrup or agave syrup Few drops pure vanilla
Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz of smoothie, depending on how much liquid you add 3 oranges, peeled 2 tightly packed cups of greens (I used a «Power Greens» mix of baby kale, chard, and spinach) 3/4 tsp vanilla extract 1 1/2
frozen bananas 1 to 2 cups of non-dairy milk (I used
unsweetened coconut milk from a carton) Fresh ginger (optional)-- add 1 - 2
slices of fresh ginger — it adds some zing to the smoothie
Tropical Sunshine Smoothie Ingredients 1 champagne mango, skin removed +
sliced 6 - inch
frozen banana 3/4 cup
frozen pineapple 1/4 — 1/2 cup
unsweetened almond -LSB-...]
Pin It Yields 2 large bowls Ingredients: 1 banana,
sliced 1 — 1 1/2 cups
frozen cherries 1 small orange 2 - 3 tablespoons
unsweetened almond milk 1/4 cup greek yogurt 1 tablespoon chia seeds Toppings Granola Raspberries Blackberries Dried coconut strips... Continue Reading →
6 (75g) square 1 ″ ice cubes (see notes above) 1 1/2 (180g) medium ripe bananas,
sliced and
frozen 2 tablespoons powdered peanut butter 1/2 -2 / 3 cup Califia Farms
unsweetened vanilla almondmilk 1/2 ounce good quality dark chocolate, roughly chopped
2 (8 - oz) blocks tempeh, cubed 3 tablespoons olive oil + 2 Tablespoons extra 2 cups thinly
sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly
sliced 2 Portobello mushrooms, thinly
sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice cooking wine), use regular wine if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup
unsweetened plant - based milk (more to taste) 1 cup
frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley for garnish
Handful of baby spinach leaves (or kale, romaine, etc.) 1 pack
frozen dragon fruit (see note below) 1/2 zucchini (
frozen slices are best) 1 scoop vanilla protein powder 1/4 cup powdered peanut butter, optional 1/4 cup Califia Farms
Unsweetened Almondmilk Creamer 3/4 cup Califia Farms
Unsweetened Almondmilk Handful of ice cubes Pinch of sea salt flakes 1 tablespoon unrefined coconut oil, melted (but not hot)
Dried and / or
freeze - dried fruits, popcorn or whole grain pretzels, cheese sticks or
slices,
unsweetened applesauce cups, and
frozen berries are all part of our lunch pantry.
To make what I call a «pià ± a-slim-lada,» blend rum with a small handful of
frozen pineapple cubes, banana
slices,
unsweetened coconut milk and a dash of ground cinnamon.
In a blender combine a half cup
frozen banana
slices with a half cup fresh or
frozen cut mango, two tablespoons of tahini, one cup of
unsweetened coconut milk, one tablespoon fresh squeezed lime juice, and a quarter teaspoon of fresh grated ginger.
1 medium onion, diced 2 medium carrots,
sliced 1 small cauliflower, about 3 cups florets 1 pound super-firm tofu, cubed 1 Tbsp curry powder 1 can fire - roasted crushed tomatoes 1 cup vegetable broth 1 can chickpeas 1 cup
frozen peas 1 can
unsweetened coconut milk Salt and pepper to taste Fresh chopped cilantro for garnish (optional, but oh so good!)
1/2 -1 cup almond milk (use less for a thicker consistency) 1/2 cup cauliflower, steamed and
frozen 1 tablespoon cacao powder or
unsweetened cocoa powder 1 tablespoon almond butter (or organic peanut butter) 1 large banana,
sliced and
frozen ahead of time 1/4 avocado (or more) 1/2 teaspoon vanilla 1 scoop protein powder (optional) Pinch of sea salt 2 teaspoons shredded coconut (optional but good) 1 - 2 teaspoons cacao nibs (pulse at end) Top with dark chocolate shavings or more cacao nibs for an extra decadent smoothie
1
sliced frozen banana 1 cup
unsweetened almond milk 1 rounded tablespoon carob powder 1 scoop protein powder Vanilla extract to taste (if not using vanilla protein powder) Cinnamon if desired
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups
frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat,
sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4
unsweetened, cup non dairy milk
Ingredients, Serves 2 2 ripe bananas,
sliced and
frozen 1 cup
unsweetened soymilk 2 tablespoons smooth peanut -LSB-...]
If liquids and puréed foods are perhaps more tolerable for you, you may enjoy this pumpkin pie smoothie recipe provided by Dr. Greger from the arthritis topic page: «Simply blend a can of pumpkin purée, a handful of
frozen cranberries and pitted dates, pumpkin pie spice to taste, a quarter - inch turmeric
slice (or quarter - teaspoon of powder), and
unsweetened soymilk to reach your preferred consistency».
Simply blend a can of pumpkin purée, a handful of
frozen cranberries and pitted dates, pumpkin pie spice to taste, a quarter - inch turmeric
slice (or quarter - teaspoon of powder), and
unsweetened soymilk to reach your preferred consistency.