Sentences with phrase «use less oil if»

You could use less oil if you prefer.

Not exact matches

If it's too oily you can always use less olive oil.

You could try using slightly less oil if you prefer, although it's filled with lots of healthy fats!

Hi Sam, I found that you need this amount of olive oil to make sure that the mash is super smooth and creamy however you can always use slightly less if you prefer.

I was wondering if I could use less olive oil or a substitute for oil as this dish is quite high in fat (around 50 % fat)... The olive oil ads about 350cal per portion...!

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)

To sub for cocoanut oil, if you can't or don't want to use cocoanut oil for whatever reason you could probably use whatever solid fat thing you like (e.g. Nature's Balance spread) at a one - to - one substitution without any disasters, tho depending on the results you might decide to add a bit more or less the next time you make it.

Also, if I replace the butter with coconut oil, do you think I should sub the same amount or use less?

So, my question is, I would like to use this recipe again, would it be ruined if I used less olive oil?

For he frosting — if you have any coconut manna (butter) that would work best but if not just use double the coconut oil and maybe use a little less liquid but either way I think it will be fine.

And if you really want to get right down to it, using less oil of all types and more fat - rich whole foods (like nuts, seeds, olives, and avocados) can never be a bad way to go.

If you are watching your calories, I suggest using less olive oil and more lemon in the dressing, it will still turn out amazing.

To make real chocolate you don't use coconut oil, you use cocoa butter and cocoa powder (or cacao versions which are less processed if you want to get really authentic) and a sweetener like ricemalt syrup.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thiOil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thioil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

However, if you can't use it, you could substitute coconut oil for a 1/3 less than the amount of buttery spread that is called for (2/3 cup coconut oil).

But it's hard to know for sure — though if that's his reaction I would definitely use less coconut oil in the smoothies and just use it somewhere else instead.

If you are sautéing, however, I have found that you need less coconut oil than you may initially think (due to low water content), so use it very sparingly.

Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and set it in a warm, draft - free location to rise for about 45 minutes or until it is about 150 % of its original size (if using pastry flour, the dough will rise less).

If you don't want this, try to experiment with the oils: use less coconut fat and more canola oil.

Add more olive oil if you plan to use it as a sauce, and less olive oil if you plan to use it as a dip / spread.

* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional

Anonymous - if using skinless breasts, I would do a few things: 1) Cut them in half horizontally, to make thinner filets, and maybe pound them a little to even them out into cutlets 2) Rub the chicken on both sides with a little olive oil before adding the garlic salt and smoked paprika 3) Broil (but it will take less time) The key there is not letting the white meat dry out under the broiler (hence the oil).

If you like just use 1 tablespoon of olive oil instead of two and perhaps less chicken and more veggies.

Pour in the lesser amount of hot water (plus the oil, if you're using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy mass.

It comes together in less than an hour (with very little hands - on time), requires just 10 simple ingredients and is dairy - free (if using dairy - free yogurt), gluten - free, naturally - sweetened and oil & butter - free!

Feel free to use oil if you want them to be less sticky on the pan!

1/2 tsp dough conditioner (optional) 1-1/2 cup water 1/4 cup avocado oil or coconut oil (omit if using butter) 1 cup ground almond (use less water if using this)

If you would prefer less sauce, that will still work just make sure to use at least some of the marinade to cook the shrimp in so that they can cook in the oil.

What's in it: The sauce: 1 tablespoons sesame oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not into spicy)

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

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

If using the mix as waffle batter, you can get very crisp waffles by doing 2 things: use the full amount of oil with the lesser amount of water to get a thick batter.

Taste as you go — if you like the dressing tangier, use the lesser amount of oil; if you like it a bit creamier, go for all 6 tablespoons.

If you go down this route I would suggest using about 1/3 less oil than the amount of butter the recipe states.

I like to use a little bit of olive oil, but if you are trying to use less oil, you could also just coat the pan with non-stick spray.

If you dislike applesauce or have apple allergies, use 1/2 cup of coconut oil or butter; however, the muffins will be slightly less moist (still yummy, though).

* If you prefer a version of the dish that uses less oil, feel free to pan-fry the tofu without cornstarch.

NOTE: If making the pesto exclusively for the chicken salad, use less oil for a coarser mixture than you ordinarily would.

Or if you eat butter then use that instead of vegan margarine, and if you prefer a less processed product then go for mild coconut oil instead.

Tofu 1 tub extra-firm tofu, pressed 2 teaspoons cornstarch plus 4 teaspoons soy milk, almond milk or water, mixed 1/4 cup cornstarch 1/4 cup peanut or canola oil (use less if fat is a concern) Sesame seeds for garnish

1/2 Medium Onion 2 - 3 Cloves Garlic 3 cups Chopped Mushrooms (I recommend baby portobello / brown button) 1 tsp Dried Rosemary (Mine was roughly chopped, use less if it is powdered) 1 (400 ml) can Coconut Milk 1 Veggie Broth Cube (That would make 2 cups of broth, but don't make broth) 1 cup Water 1 cup Cooked Wild Rice (prepare beforehand) Salt and Pepper (to taste) Oil

If using it in a vinaigrette, cut with a less - intense oil.

If you want to use less butter then make gravy with sunflower oil and add some butter on the top of bowl while serving.

1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks 1 large egg 1 garlic clove, minced Few gratings of fresh lemon zest 3 ounces crumbled feta (about 1/2 cup) 1/2 cup all - purpose flour 1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter 3/4 teaspoon table salt or more to taste 1/2 teaspoon baking powder Olive oil for frying

Switch oils and spreads: If you're trying to use less butter and more olive oil, start with one that has a light flavour.

On practical level this is 3 - 5 drops of essential oils per teaspoon of carrier oil (and much less if using on a baby or child).

Choosing sustainable palm oil for food and personal care applications means that less land needs to be used, and if the palm is grown using sustainable practices (100 percent organic, regenerative agriculture, third - party certifications, and social programs), it is extremely beneficial for local communities and the environment.

People think olive oil is so much better for you but I use reverse psychology: if you use the oil that is worse for you you're going to use less of it anyway.

Sweetened coconut shouldn't be too sweet, although if she likes things a little less sweet maybe try using coconut oil instead of agave to cut down the sweetness there.

My cookies probably would have been a little bit chewier and flattened just a little bit LESS if I had been able to use shortening, but honestly, I thought the coconut oil worked just fine.