May I ask what brand the sauce pan is you're
using in a lot of recipes, like the creamy coconut porridge for example?
You use it in a lot of recipes, including ones for breakfast.
Hi Ella, I can't wait to try this recipe out, but I wondered if you had a one for almond butter, as I see
you use it in a lot of your recipes?
Please let me know, as I want to
use this in a lot of your recipes, and don't know if they're the same thing.
Canned chickpeas are widely available in supermarkets in the US and you can easily
use them in a lot of recipes.
I use them in a lot of recipes but I have never baked with them!!
No, these potatoes don't make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets
used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--RRB-.
I use them in a lot of recipes, so whenever they are on sale I will stock up on them
Very cheap and very useful, can be
used in lots of recipes for a healthier option Goes Well With: PANCAKES!
I adore maple syrup and
use it in a lot of my recipes, so trying it in salsa was a no - brainer.
Cider vinegar is cheap though and you should invest in a bottle -
I use it in a lot of recipes!
This is
used in a lot of recipes to sweeten the end result so, check.
I use these in a lot of recipes.
We use it in lots of our recipes including Palak Paneer, our Smoky Cheesy Vegan Mayo and our Vegan Smoked Salmon Breakfast Bowl!
We've been getting a lot of requests for an easy Paleo Adobo Seasoning recipe, as
we use it in a lot of our recipes.
and the second question is under that recipe it says «For the Garbanzo - garfava variation: substitute garbanzo bean flour for sorghum flour»... is that a variation
you use in a lot of recipes or certain types of recipes?
I will be
using this in a lot of my recipes, and definitely in my banana smoothies!
Not exact matches
Just a question I love that all
recipes are so simple... but you
use a
lot of nuts
in a
lot of recipes.
Hi Carenza, we like to focus on
using wholesome, natural ingredients
in our
recipes, rather than the specific calorie content and nutritional values — there are
lots of online tools you can
use to convert them though!
Just one thought though: I have seen you
use a
lot of agave syrup
in your
recipes, but I read a
lot of bad things about it.
I
use medjool dates
in a
lot of my
recipes as they hold things together with their stickiness so they are great for baking!
Hey Ella, where is the best place to bulk buy medjool dates I
use them everyday and there
in a
lot of your
recipes?
I'm allergic to pine nuts and I know you
use them
in a
lot of your salad
recipes?
I
use unflavoured protein powder
in this
recipe for a protein boost, but
use your favourite protein powder (I'm just not really a fan
of the fake sweetener taste
of a
lot of flavoured protein powders).
She recommends bread flour
in most
of her
recipes and I have a
lot of success
using it!
Teressa Cutter (an Aussie Chef)
uses a
lot of coconut oil
in her
recipes, might like her website http://www.thehealthychef.com I pretty much
use you and her as my go to for goodies!
By now you have probably seen coconut oil
used in a
lot of low carb and paleo
recipes, but did you know there are several other ways to
use coconut oil?
I like to
use this Vegan Baba Ganoush
Recipe a
lot like hummus and dip vegetables or pita bread
in it or
use as a sandwich spread instead
of mayonnaise.
All
in all, the best cornbread
recipe I have
used and I've been trying a
lot lately after the purchase
of a 50 # bag
of organic yellow corn.
(I
used whole milk - going to try it with buttermilk next time since I have had a
lot of success with buttermilk
in other
recipes.
If you are familiar with my
recipes, I
use lots of basic healthy ingredients that you can find
in most stores.
I'm
used to having
lots and
lots of gorgeous photos
of the
recipes that I'm about to attempt (thanks, internet), but
in these old cookbooks, there are often no photos at all.
And this
recipe makes a
lot of poppers — I made 48 and still had a little corn cake better left that I baked
in a dish all on its own — or you can
use poblano peppers and you'll get about 8 servings (four peppers, eight halves).
I don't
use it a
lot in recipes, but it's a must for that authentic gingerbread flavor and is one
of the only natural sweeteners I will
use since it's so full
of nutrition.
I know a
lot of folks
use that
in toothpaste
recipes and it's very mild
in flavor.
Often times I buy a rotisserie chicken to
use in this dish, but since I tend to
use shredded chicken
in a
lot of my
recipes, I think I am going to start buying my chicken
in larger packages and
using this handy little time saving trick I saw over at The Pinning Mama for shredding my chicken, and then freeze dinner size portions to pull out as I need it.
A
lot of recipes in here, this
used copy is much older than I expected it to be which would be irrelevant to your purchase.
While
in my search I found
lots of recipes for tempura chive flowers and salads where the flowers are
used as a garnish, but not many dumplings.
I don't
use bananas a
lot in smoothies since I feel like they're
used way too often
in most smoothie
recipes, but they do go perfectly
in this smoothie and don't overpower the taste
of the rest
of the ingredients.
While I haven't made this
recipe, I've
used flaxmeal
in a
lot of muffin
recipes, and on a occasion I've noticed those same gossamer - type strings after a few days.
Honestly, I think a
lot of my
recipes that I make come about from me trying to frantically
use up ingredients that I have
in my fridge, before they go bad.
I made the
recipe as - is, but
in the future I will check the sodium content
of the breadcrumbs — mine had a
LOT of added salt, plus I
used a more concentrated type
of soy sauce since that's what I had on hand.
We
use tofu
in quite a
lot of our cooking and a few
recipes on the blog include it.
I have been reading your blog for a
lot longer than even I realised, have recommended it to a load
of people and have
used many
recipes and tips and tricks over the years, just ordered the book on Amazon and can not wait for it to make it's way over to me
in Dublin, Ireland, THANK YOU — for putting the metric weights on!
I've had success replacing wheat with spelt
in quite a
lot of my
recipes, I'm beginning to see that wheat is overrated and also not that healthy (see this article for more information on that) so I've been looking for alternative grains to
use.
I like this
recipe a
lot but unsure
of what steps i'd take and
in what order if i were to choose not
using the stove top.
And it just happens that I have
lots of beans and tomatoes that I am trying to
use creatively (read: not
in the same cooked beans / tomatoes wherein the tomatoes break down into liquid coating the beans)... I will try your
recipe this week.
I actually
use pureed squash a
lot of the time
in place
of pumpkin
in all
of my pumpkin
recipes: I think it tastes better than pumpkin and I like the consistency better, it isn't as thick.
Just got a ton
of fresh pineapple (19 lbs)
in my Bountiful Basket this week — and while I will freeze a
lot of it, I was looking for
recipes to
use it fresh too.
We
use SunButter
in lots of recipes including Energy Bites.