Sentences with phrase «used by fat»

Find out about the historical roots of the fat activist movement and consider what animal activists can learn from the kinds of tactics used by fat activists.

Not exact matches

The biologist argued that the additive in question — which is created by using a centrifuge to spin off muscle meat from layers of fat and then treating it with ammonia — was not real ground beef.

Rather than being used by muscles for energy, the glucose is redirected to fat cells.

The company also sent the FDA something called a «citizens petition,» signed by 16 nutritional experts, which challenged the FDA's standards regarding the use of fats, in particular healthy fats.

If God, in the language used by Genesis, gets the firstlings and fat portions, then Caesar might be left with leftovers.

The BB Test kitchen used butter and / or oil, (we are not keen on shortening until it is the new no trans fat one by Crisco), and made the dough a bit richer to offset staling.

I get my healthy fats from nuts, seeds and avocados as prescribed by Joel Fuhrman, M.D. I have noticed that you use coconut oil a lot.

Among the many factors that influence my choice of milk to use in this recipe are several long - term studies (including the Harvard's Health Professionals Study and the one by Catherine S. Berkey of Harvard Medical School and Brigham and Women's Hospital) that have shown that even low - fat dairy products can contribute to weight gain.

By adding beans to these lettuce cups, you can use less chicken meat which means less saturated fat and cholesterol.

Coconut Fat is used by the liver for energy and is easily digestible.

Today I am bringing you a twist on the regular quiche recipe by using Spaghetti Squash as the crust to up the nutritional value and decrease the fat and calories.

Reduce the fat in this sarnie by using the whites of the boiled eggs only.

I've used the Naturally Pomegranate Vanilla Flavored Cashew Glazed Mix by Sahale Snacks on top of my Pomegranate Coconut Smoothie for a tasty crunch and an extra bit of healthy fats and protein.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

I used anodized aluminum pan by the brand «Fat Daddy.»

2 big fat and juicy medjool dates (see Note below) 1 tsbp almond milk 1/2 tbsp unflavored or vanilla whey (if you're going unflavored, use ours!!!!) 2 tbsp smooth cashew nut butter (I used this one by Meridian!)

Can not wait to make this recipe tonight... apologies if this is an ignorant question or if it has been asked before... but what would you use as a substitute for duck fat since I don't have it and won't be able to get it by tonight?

Using cashews, it ups the magnesium factor while slashing the fat by a whopping 36 grams per serving compared to the egg yolk and heavy cream - soaked restaurant version.

You'll also say «adios» to much of the fat by using reduced - fat Cheddar and Jack cheeses.

I'm by no means a raw foodist and I believe in having both raw and cooked foods, but we're using lots of nuts and seeds here with a high fat content, and at above 116 degrees those fats can start to oxidize and be denatured.

Of course, if you prefer a ground beef with a higher fat content, by all means, use that here, or use a mix of chuck and sirloin — which is a great way to get some more fat and juiciness from the chuck, and flavor from the sirloin.

By using super-lean ground beef, fat - free mayonnaise, and fat - free cheese, we have cut the fat to less than half of what is in the original.

Five Spice Apple Braised Whole Chicken (inspired by Fit Daffy's Chinese Poached Chicken recipe) Ingredients: 1 whole chicken - skinned and trimmed excess fat as much as possible without tearing the meat 1 Tbsp avocado oil or coconut oil (or any high heat cooking oil of your choice — just don't use vegetable / seed oils!)

When frying, trans fat - free vegetable shortening makes for the best clone, but you can get by fine using vegetable oil if that's the way you want to go.

This filling chili falls into the good - for - you category by using heart - healthy white beans and lower - fat ground chicken instead of beef.

By replacing the fat - filled dairy ingredients from the original with fat - free milk and chicken broth, and by using lean Italian turkey sausage, we can whack around fifteen grams of fat off the original versioBy replacing the fat - filled dairy ingredients from the original with fat - free milk and chicken broth, and by using lean Italian turkey sausage, we can whack around fifteen grams of fat off the original versioby using lean Italian turkey sausage, we can whack around fifteen grams of fat off the original version.

Using a paring knife, score the fatty side of the duck breasts by making shallow cuts in a diamond pattern; this allows the fat to render more easily.

I've kept the creamy layer of my Colorful Carrots and Peas Tart lighter by using reduced - fat dairy products and Opadipity by Litehouse ™, a Greek yogurt - based savory dip with fewer calories and less fat than conventional products.

An article published in the «Ceylon Medical Journal» in 2006 stated that medium - chain fatty acids, such as those found in coconuts, are used directly by the body as fuel, not broken down and absorbed like other saturated fats.

Remove the cinnamon stick from the sauce and if you can strain some of the fat off either by chilling it and removing the fat layer or by using a gravy fat separator jug.

Panna cotta is often made using full fat cream, but I maintained the creaminess by using yogurt and reducing the cream to 10 % milk fat.

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.

The muffin method means using a liquid fat and mixing the wet ingredients (well combined beforehand) into the dry by hand.

Back then I tried to healthify them by using whole wheat and cutting down the fat.

Lower calories and fat by using 0 % fat yogurt!Submitted by: DONNAINHOUSTON

You can make this no fat by using broth to saute the veg and it affects the taste and texture nary a whit.

Add protein to a vegan pasta dish by using a low - fat houmous in the sauce.

You can also get coconut fat by using more coconut milk and dried coconut.

By using milk and a bit of cornstarch, this dish delivers the perfect consistency and flavor with a LOT less saturated fat and calories.

this will give the chicken time to cook before the cheese melts, also render off the bacon fat by cooking it in some water a few minutes, I use a skillet with an inch of water and boil the fat off, set it aside to cool so I can handle it, the bacon then cooks evenly with the chicken, cooking time is cut by 10 - 15 min so chicken is moist... just my 2cents.

Yogurt Yogurt comes in a fat - free version by using nonfat milk as the main ingredient.

Without sacrificing the fabulous ricotta cheese (I used a delicious fat free ricotta from Trader Joe's) and mozzarella cheese (a reduced fat shredded mozzarella), and also by making a few healthier substitutions, you get a very nicely sized piece of lasagna for just 6 Points.

You can reduce the calorie and fat count by using lower fat or non fat sour cream and cheese.

Once we've got that down, then there's number two: if we can sneak a little extra nutrition in there (like whole wheat flour), and / or trim a few fat cals by using nonfat Greek yogurt, then I say let's go for it!

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).

A natural plant source of saturated fat, which helps to provide satiety and is used by the brain and immune system.

There are quite a number of oils and fats used by chili cooks to brown the meat.

Of course you can make this much more decadent by using full fat cream or milk, adding all the yummy cheeses you want etc..

By using almond butter we had a healthier fat.

this uses baking powder which should make for a fatter cookie... Recipe should be reviewed by Epi for the correct amounts... However, if it is correct, I will not waste my ingredients... no question it will be greasy and flat...