I didn't make the mayonnaise, but added a little vinegar to Hellman's and
used a wheat toast.
Not exact matches
2 cups couscous, cooked according to package directions (I
used whole
wheat) 1/2 cup currants 1/2 cup sliced almonds,
toasted 1/4 cup fresh parsley, chopped 3 green onions, thinly sliced (or a shallot, minced) 1/4 cup extra virgin olive oil 2 Tbsp.
My perfect BLT and the one I grew up eating (not that there's much of a differentiation between what you're probably
used to), was simple — perfectly ripe farmer's market tomatoes (or garden tomatoes) dusted with a little bit of salt and pepper and layered with crisp iceberg lettuce, at least four pieces of crispy bacon (flimsy bacon is a crime in my household) and then smooched between
toasted whole -
wheat sandwich bread smothered with light mayo.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole
wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I
used organic) 1/2 cup of
toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
Instead of all purpose flour, I
used a mix of whole
wheat white flour and
toasted wheat germ, and added the baking soda, baking powder, and salt.
1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped
toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I
used Barbara's Peanut Butter Puffins and Shredded
wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
2 cups buttermilk 1/2 cup old - fashioned oats 2/3 cup whole
wheat flour 2/3 cup all - purpose flour 1/4 cup
toasted wheat germ, or cornmeal (or
use another 1/4 cup whole
wheat flour) 1 1/2 tsp.
The «pearls»
used in this recipe are tiny balls of
toasted whole
wheat flour.
1 1/4 cups old - fashioned or quick - cooking oats 1/4 cup
toasted wheat germ 1/4 cup brown sugar or turbinado sugar 1 tsp baking powder 1/2 tsp salt 1/2 cup milk (any kind — I
used skim milk) 1 egg 1 tsp vanilla 1 Tblsp butter, melted 1/4 cup peanut butter, smooth or crunchy, preferably natural
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds,
toasted and chopped 1/3 cup sunflower seed,
toasted 1 1/2 cups soft bread crumbs (we
used 3 slices sprouted
wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
I made mine on middle - eastern flatbread, Lisa
used good old
toasted whole -
wheat bread.
You could certainly make this french
toast recipe
using some fancy gourmet french bread, but I needed to
use up the rest of the
wheat bread in the fridge.
I
used wheat tortillas and didn't bother
toasting them.
1 cup pecans,
toasted and cooled to room temperature 1 cup organic unsalted butter 1/2 cup fine grain evaporated cane sugar (I
used Alter - Eco brand) A splash of vanilla extract A splash of bourbon (optional) 1 1/2 cups whole
wheat pastry four 1 cup oat flour 1/2 teaspoon fine grain sea salt organic powdered sugar for dusting
I
use whole
wheat toast, which is full of fiber, plus my heart - healthy avocado, topped with the goodness of eggs.
Whether you are
using Toasted or Natural, store your
Wheat Germ in the refrigerator.
Cinnamon Faux - st Crunch Here's a Paleo twist to Cinnamon
Toast Crunch, but unlike the brand name cereal your body won't have to suffer through things like whole grain
wheat, refined sugar, industrial grade salt, and additives like maltodextrin and BHT (butylated hydroxytoluene,
used to preserve fat content).
zest of one large lemon 8 ounces dried whole
wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I
use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds,
toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped
Whether you are
using Toasted or Natural, store your
Wheat Germ in the refrigerator.
You can
use them in brownies, ice cream, or simply mash them up on a slice of whole
wheat toast with some sea salt and red pepper flakes.
A restaurant can say they have gluten - free items, but if their eggs are cooked on a pan they also
use for French
toast, the
wheat particles from the bread can be present in the eggs without proper cleaning and disinfecting.