Lime Vinaigrette 1/4 cup
vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
For the rolls: 280 g flour (2 1/3 cups)[I used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[
vegetable oil of your choice works well, too] 1/4 t salt
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or
vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your
choice (for serving)
1 350g / 12oz Block
of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T Olive
Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut into wedges 2 Cloves
of Garlic, thinly sliced 1C
Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener
of your
choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful
of Chopped Parsley
-3 cups
vegetable glycerin soap (melt - and - pour soap)-- you can either buy this in cubes or in bars -2 T coconut
oil, melted -1 / 3 cup coffee grounds
of choice -1 vanilla bean, beans scraped from pod — rubbing alcohol — helps to prevent bubbles.
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!)
1 tablespoon olive
oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups
vegetable stock 1 heaped cup small - diced
vegetable of choice (see headnote) 4 cups chopped greens
of choice (roughly one bunch — I used a mixture
of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
1/2 cup warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2 cups brown rice flour 1/2 cup potato starch (not potato flour) 1/2 cup tapioca starch / flour 1/2 cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons
vegetable oil or melted butter 3 large eggs 1/2 cup warm milk or milk
of choice
For the soup: 1 t
oil of your
choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or
vegetable broth) 4 cups
vegetable broth 1 T curry powder
of your
choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to taste
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive
oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker)
Vegetable oil spray
Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made
of 80 %
vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor
of your
choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.
Then I topped it with my
choice of sauteed
vegetables that I cooked for a few minutes in coconut
oil and salt & pepper.
3 tablespoons
vegetable oil 4 onions, chopped 1 small piece
of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat
of choice Fresh chopped cilantro for garnish
* 3 Tablespoons
vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces
of ginger * 1 pound boneless chicken (your
choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices
1 whole fish, grouper preferred Chile paste (chiles
of choice blended with a little
vegetable oil) Juice of 1 lime Vegetable oil 1 stalk celery, chopped 1 small onion, chopped 1 small bell pepper, stem and seeds removed, chopped 2 tomatoes, peeled and chopped 2 tablespoons tomato paste 1 teaspoon fr
vegetable oil) Juice
of 1 lime
Vegetable oil 1 stalk celery, chopped 1 small onion, chopped 1 small bell pepper, stem and seeds removed, chopped 2 tomatoes, peeled and chopped 2 tablespoons tomato paste 1 teaspoon fr
Vegetable oil 1 stalk celery, chopped 1 small onion, chopped 1 small bell pepper, stem and seeds removed, chopped 2 tomatoes, peeled and chopped 2 tablespoons tomato paste 1 teaspoon fresh thyme
Accompaniment: Sauteed
vegetables of your
choice (I sauteed shredded zucchini and yellow squash and a little kale in olive
oil with minced garlic)
5 cups
Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat
of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1 Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive
oil (for the cooked noodles)
My frying
oil of choice is peanut
oil, but in Egypt sunflower
oil or
vegetable oil are more commonly used in cooking.
Just chop up any
vegetables you have on hand, toss them in coconut
oil and bake them in the oven along with the meat or vegetarian protein
of your
choice and you're good to go!
2 Tablespoons Olive or Coconut
Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch Pieces 6 Cups Organic
Vegetable Broth 1/3 Cup Coconut Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish
of Choice (See Notes Above)
* 2 Tablespoons
vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet
of your
choice * 6 - 8 green onions, sliced on the diagonal into approx 1 / 2 - inch lengths
1 butternut squash 1 acorn squash 1 (whatever
choice of squash you have on hand) Olive
oil 1/2 yellow onion, diced 2 garlic cloves, minced 2 medium carrots, peeled and diced 8 cups
of vegetable broth 1/2 cup
of coconut milk 10 fresh sage leaves, sliced Salt Pepper
Lightly spray the
vegetables with this avocado
oil (or lightly drizzle with
oil of your
choice, toss, and re-space again on the sheet).
- Broccoli florets, mushrooms, asparagus spears or other
vegetables of choice 1/2 cup + 2 tablespoons gluten - free all purpose flour blend
of choice 1/2 teaspoon xanthan gum (if not in flour blend)- Salt and pepper, to taste 5 ounces light - bodied gluten - free beer -
Oil of choice, for frying
~ 2 tablespoons olive
oil ~ 1 large clove garlic, sliced ~ pinch red pepper flakes or more to taste ~ 1 teaspoon each turmeric and curry spice blend ~ 1 teaspoon salt ~ 1/4 cup peanut butter powder ~ 1/2 cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a
vegetable peeler or spiralized ~ 1/2 cup bell peppers
of choice (I used four mini sweet bell peppers)
1 tbsp olive
oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or
vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute
of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
Strain
oil from your jarred
vegetable of choice (artichoke hearts, black olives, sun - dried tomatoes).
What You Need: 1 8 - ounce package pasta
of choice 3 Roma tomatoes, diced 5 cloves garlic, chopped 2 cups
vegetable broth 1/2 cup vodka 3 tbsp tomato paste 1/2 cup vegan cream cheese (I love Follow Your Heart Cream Cheese) 1 tbsp olive
oil 1/4 tsp salt
1 tablespoon olive
oil 2 cloves garlic, minced 1 onion, chopped 1 teaspoon rosemary / oregano / thyme veggies (carrot, courgette, pepper, mushroom, spinach, brocoli, tomatoes, chili, olives) 200 grams pasta (I used spelt spaghetti, but GF brown rice pasta is great too) 750 ml vegan
vegetable stock 1 can lentils / bean
of choice
3 tablespoons
vegetable oil 2 cups onions, diced 5 cloves garlic, minced 1/2 chili pepper
of choice, seeded and diced 1 (2 - by - 1 inch) hunk fresh ginger, peeled and minced 1 1/2 to 3 tablespoons curry powder * (preferably Madras - style) 1 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon ground turmeric 1 teaspoon salt 2 (15 - ounce) cans chickpeas, drained and rinsed thoroughly 1 (17.5 - ounce) package 8 - or 10 - inch whole wheat tortillas
Dulce de Leche Cake 6 tablespoons (85 grams) unsalted butter, room temperature 1 cup (200 grams) brown sugar, packed 1/2 cup (100 grams) granulated sugar 3 large eggs 1/2 cup (120 grams) sour cream (or plain, non-fat yogurt) 1/3 cup (75 grams)
vegetable oil 3/4 cup (325 grams) dulce de leche sauce 1 teaspoon vanilla extract 2 2/3 cups (320 grams) cake flour 2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3/4 cup (180 mL) milk
of choice
1 Tbsp olive
oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarrago
oil 4 cups
vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper
Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarrago
Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs
of your
choice (optional)(I used tarragon.)
Ingredients: 1/4 cup extra virgin olive
oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground pepper 8 red, yellow and / or orange bell peppers, diced 1 large sweet potato, diced 4 cups low - sodium
vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or diced) Freshly chopped cilantro Seeded crackers
of your
choice
The Cassoulet: 2 teaspoons
vegetable oil 1 sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry 1/2 mild onion, chopped 1 one - pound assortment
of seafood, including shrimp, cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish
of choice 1 cup coconut milk (not sweet coconut cream) 2 teaspoons lemon or lime juice Salt to taste Cilantro leaves for garnish
Over the past century, some cooks switched to partially hydrogenated
vegetable oil for health reasons, but now that we know about the dangers
of trans fats, lard is once again the ingredient
of choice.
4 small chicken breasts, skin removed 2 cups chicken stock 2 tablespoons dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed
vegetables of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola
oil spray
300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml
oil (such as
vegetable, safflower, sunflower or olive
oil) 50 grams lightly packed dark brown sugar 1 teaspoon vanilla extract or zest
of citrus fruit
of your
choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)
1/2 cup olive
oil 6 chicken thighs 1 - 3 tablespoons Luzianne Cajun spice, or more to taste 2 cups chopped celery 2 cups chopped onion 1 whole head
of garlic, peeled and chopped 2 cups chicken or
vegetable broth 1 lemon, cut in half 1 (12 - ounce) bottle Saranac Pale Ale or ale
of your
choice 1 bag shrimp boil (optional) 2 cups chopped chorizo sausage 2 cups chopped ham 2 (28 - ounce) cans whole Sclafani tomatoes, with juice 2 pounds shrimp, any size, peeled and deveined 2 (8 - ounce) boxes Goya Yellow Rice, prepared according to package directions
2 lbs chicken breasts or thighs, trimmed Salt and Pepper 2 Tablespoons canola or
vegetable oil, divided 1 Tablespoon butter 2 cups celery, chopped 1 1/2 cups onion, chopped 4 cloves garlic, minced or put through a press 8 oz fresh mushrooms, thinly sliced (try crimini mushrooms — they're nice and meaty) 1/2 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 Tablespoons chili powder 1 cup chicken broth 1 Tablespoon sugar 1 bay leaf 1 medium red bell pepper, chopped (2) 15 oz cans tomato sauce (1) 14 oz can diced tomatoes (1) 16 oz pkg medium pasta shells (or your shape
of choice)
INGREDIENTS 2 and 1/4 cup whole wheat flower 4 scoops Vanilla KidzShake OR 2 scoops KidzShake PLUS vanilla 4 tsp baking powder 1/2 cup peanut butter 1 - 1 1/2 tbsp sugar 2 eggs, beaten 2 cups milk
of choice 1/2 cup
vegetable oil 1/4 tsp kosher salt... Read More»
When making food
choices, my guiding principle is a combination
of healthy fat (e.g. coconut
oil or avocado), protein (e.g. fish or cheese) and carbohydrate (e.g. brown rice or
vegetables).
Ingredients: 1 cup chickpea or garbanzo flour (Bob's Red Mill makes a great one) 1 cup water 3 TBSP
of olive
oil + 1 1 TBSP
of olive
oil 1/2 tsp salt 2 cloves minced garlic 1 tsp dried oregano Toppings
of choice (tomato sauce, pesto sauce, fruits,
vegetables, cheese, nitrate free meats, etc) Instructions: Whisk together all ingredients save... Read More»
1 yellow onion, diced 2 - 4 cloves garlic, minced 1/4 cup avocado
oil (olive
oil also excellent) 2 cans diced tomatoes (I use 14.5 oz cans
of Muir Glen fire roasted tomatos — they're amazing) 1 cup
vegetable stock or broth 1 cup almond milk (or milk
of your
choice) 1/4 -1 / 2 cup fresh basil 2 cups pre-baked and shredded chicken
Roast
vegetables of your
choice on a cookie sheet with a little extra virgin olive
oil or fat free Italian dressing.
Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch pieces 1 small onion, diced 1 tbsp
of coconut
oil or ghee 1 clove
of garlic, minced 1 inch piece
of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3 cups organic bone broth /
vegetable broth 8 oz buckwheat noodles (or noodle
of choice)
Sauté
vegetables of your
choice (garlic, onion, broccoli, cabbage, peas, peppers) in your favorite
oil or fat until tender and add leftover rice.
Over a bed
of mixed greens or spinach, add 1/2 -1 sliced avocado, 1/2 -1 can sardines (with
oil), 1/2 -1 sliced tomatoes or handful cherry tomatoes, a squeeze
of lemon juice, and any other chopped
vegetables of choice (for added crunch, use celery or carrots).
Simply scramble 2 - 3 organic pastured chicken or duck eggs in coconut
oil or grass - fed butter, while steaming 4 - 5 chopped
vegetables of choice on the side (such as spinach, kale, carrots, mushrooms and tomatoes).
• 1/2 cup (120 ml)
vegetable oil, canola
oil, or melted coconut
oil • 1/4 cup (60 ml) orange juice (or your
choice of milk, my addition) • 2/3 cup (120g) semi-sweet chocolate chips *
This diet is super healthy and does allow plenty
of choices: meat, fish,
vegetables (peas & green beans are fine), nuts (not peanuts which are a legume), fruit, «safe starches» (rice pasta, sweet / white potatoes and white rice), wine (which I like but don't drink due to Rx), healthy fat like lard, butter, cream, olive
oil and coconut
oil, dairy, chocolate, eggs, fermented
vegetables and some safe sweeteners such as rice syrup.