9:00 — 11 am: 2
very large cups of mostly decaf coffee with some cream and a Splenda / Truvia mix (about 200 calories total from cream) and lots of water
Not exact matches
1 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1
very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw honey or maple syrup a pinch of sea salt 1
cup water 4 ice cubes
I used one
Very large sweet potato to make the 3
cups and had a little left over.
Spoon the meringue mixture into 8
large mounds (about 3/4
cup each) on a
very large, parchment paper - lined baking sheet, spacing them 3 inches apart.
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1
very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1
large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
I used four
very large ripe bananas and added 2/3
cup of semi sweet chocolate chips.
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1
cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1
cup old - fashioned rolled oats 1/2
cup walnuts,
very,
very finely chopped (by hand) 1/2
cup unsalted butter, at room temperature scant 1
cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1
large egg 1 1/2 teaspoon vanilla extract 1/4
cup large - grain sugar (for ex: turbinado)
Using tongs, transfer chiles to a
large pot and add 2
cups of chicken or beef broth, bring to boil, then reduce heat and simmer uncovered for 25 minutes until chiles are
very soft, stirring occasionally to ensure even soaking.
salt 1/4
cup unsalted butter, at room temperature 1
cup granulated sugar 2
large eggs 3
large size bananas,
very ripe and mashed 1/3
cup plain low fat yogurt 1 tsp.
For the Cheesecake: 2 8oz bricks of FULL FAT cream cheese,
very soft,
very room temp, this helps with a smooth cheesecake 1/2
cup white granulated sugar 1/4 teaspoon coarse kosher salt 1/2 teaspoon vanilla extract 2
large eggs
About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1
cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2
large garlic cloves (I used Ajo Criollo, its mild and
very aromatic) 1 — 1/2 teaspoon sea salt
1 1/2
cup old - fashioned rolled oats 1
cup walnuts, chopped (optional) 1 1/4
cup whole wheat flour (or white whole wheat flour) 1 1/4 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2
large eggs, room temperature 2/3
cup light brown sugar, packed 1/2
cup neutral - flavored oil (I like canola) 3
large very ripe bananas, mashed 1/2
cup buttermilk * 1
cup semisweet chocolate chips (optional)
3
cups fine ground blanched almond flour (What I recommend) 1/2 tsp salt (or just slightly under that amount) 1/4 tsp baking soda 1/4
cup coconut oil / palm shortening, softened or liquid 2 Tbls honey 2
large US size eggs, room temp eggs Note: For best results use a high quality
very fine ground almond flour like THESE brands.
Ingredients: 1
cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1 small - medium bunch parsley,
very finely chopped 3 - 4 green onions (both the green and white part) ~ finely chopped or 1/4
cup finely chopped fresh chives 1
large clove garlic, minced 1 teaspoon ground black pepper
Transfer pecan mixture to a
large mixing bowl and add 3/4
cup brown sugar, egg and vanilla and beat on medium speed for about 3 minutes until
very well incorporated, scraping bowl once or twice as needed.
For the Chocolate Cake: 1 1/2
cups all - purpose flour 1 1/2
cups granulated sugar 3/4
cup cocoa powder (regular or Dutch - processed) 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2
large eggs 1/4
cup vegetable oil 3/4
cup buttermilk 2 teaspoons vanilla extract 3/4
cup very hot water
salt 4
very large or 8 small whole wheat flour tortillas 1 - 2
cups mozzarella and / or Mexican blend cheese, shredded Pico de Gallo, for topping (recipe below)
Ingredients: 4
cups Very Cold Water, 1
cup Pecan Halves, 2
Large Ripe Bananas, 1/2
cup Honey, 1 1/2 tsp Cinnamon, 3/4 tsp Guar Gum.
When pasta is cooked, drain and toss right into the cheese sauce along with 2
cups of Brassica florets; the
very thin stalks will «cook» when stirred in with the hot pasta,
larger pieces or broccoli should be lightly steamed in advance.
1 teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2
large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1 - inch pieces 2
large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3
cups) 1/2 English cucumber,
very thinly sliced 3/4
cup jumbo lump crabmeat, picked over and rinsed
i learned: one egg (medium to
large), 100g flour (you could go adventurous here and use spelt flour — a native grain to the swabian alb, true spaetzle domain) and a small amount of lukewarm water (which you add at the
very end, to see how much you actually need — not more than 125 ml on 4 eggs, so maybe... 1/4
cup per egg?)
Pour 1 3/4
cups very warm water into a
large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2
cups (280g) all purpose flour 2/3
cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4
cup (170g) unsalted butter,
very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1
large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5
cups blueberries 3 tablespoons corn starch 3/4
cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.
2 skinless, boneless chicken breast halve, about 6 oz each Olive oil Salt and black pepper to taste 2 slices prosciutto 10
very thin asparagus spears, trimmed — divided 4
large, thin slices provolone cheese 1/4
cup grated Parmesan cheese Chopped parsley or chives for garnish
A slice of good - quality white bread (used Italian bread) 1/3
cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped
very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4
large Italian bread slices) Vegetable oil
1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2
large cloves garlic, sliced 2 generous
cups baby carrots 3/4 pound seedless cucumbers (3
very small cucumbers) 1
cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4
cup very lightly packed fresh cilantro leaves 1/4
cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime
3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7
large white mushrooms, cleaned well and sliced
very thinly (keep stems) 2 ounces (1/2
cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2
cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1
large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced
1 lb FRESH string beans (frozen is okay, but not as good — DO NOT use canned string beans) 3/4
cup walnuts 2
very large onions, chopped Canola oil or other high temperature vegetable oil (enough to cover size of frypan) salt and pepper to taste
Gazpacho ------ 6
large,
very ripe tomatoes, cored 2 cucumbers, peeled and seeded 1 red bell pepper, quartered 1 green bell pepper, quartered 1 medium red onion, quartered 4 scallions, trimmed 2 cloves garlic 2
cups vegetable stock or vegetable broth 4 - 6 tbsp red - wine vinegar 2 slices country - style white bread, crusts removed, chopped salt and pepper 3 tbsp finely chopped fresh flat - leaf parsley 1 - 2 tbsp extra-virgin olive oil
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
packages seitan, drained and cut into bite - size chunks 1/2
cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3
large garlic cloves, minced 1
cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4
cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium -
large), cut into
large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4
large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are
very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1
cup frozen peas 1 tablespoon apple cider vinegar
Ingredients 1/4
cup plus 2 tablespoons safflower oil 1/2
cup sugar 2
large very ripe bananas 1 egg 3/4
cup flour 1/2 teaspoon baking soda 3/4 teaspoon baking powder 1/4 tesaspoon salt 1/2
cup chocolate chips (milk or semisweet)
In a
very large bowl or stockpot (one that can comfortably hold 36
cups of batter), whisk together the flour, sugar, baking powder, baking soda, and salt.
In a
large bowl, stir with a whisk: 2
cups all - purpose flour optional: 2 teaspoons baking powder (for
very slightly puffier cheese puffs, although I tried with and without and could not see the difference) 1/8 teaspoon paprika, fine quality 1/8 teaspoon dried mustard powder, fine ground 1/8 teaspoon white pepper 1/2 teaspoon salt optional: 1/2 teaspoon fresh super-fine lemon zest if using a micro zester, otherwise, super-fine chopping is required — or it will taste too lemony
1 tablespoon lime juice (I didn't have any so I used lemon juice instead) 2
cups diced ripe mango (my mango was
very ripe, so I pureed it instead) 1 medium ripe banana, mashed (my mango only yielded 1
cup, so I used a
large banana, and added enough orange juice to bring the total amount of fruit up to 2 liquid
cups) 1/2
cup raisins (ew, gross.
2
large very ripe, soft mangoes 1/2
cup canned light coconut milk 1 tablespoon agave nectar Liquid stevia 3 tablespoons chia seeds Unsweetened coconut flakes or shreds, for serving (optional)
bottle of beer, divided 1
very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1
large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2
cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2
cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
2 1/2
cups all - purpose flour 1/2
cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb
very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2
cups Chosen Foods avocado oil 1 1/2
cups organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2
cups plain whole milk yogurt 4
large eggs 3 tablespoons poppyseeds
2 1/4
cups of rolled oats (Bob's Redmill Gluten Free) 1
cups of whole raw almonds 2 bananas (I used
larger, ripe bananas) 1/4
cup of Vega Sport Vanilla Protein Powder 5 tablespoons of maple syrup or you can try
very soft Medjool dates (4 - 5) pitted 1 tablespoon of coconut oil 2 teaspoons of vanilla extract or 1 teaspoon of vanilla paste 2 teaspoons of ground cinnamon 1 teaspoon of salt
1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/4 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 3 tablespoons canola oil 1 1/4 teaspoons salt, or to taste 1/4
cup diced onions (about 1/2 medium onion) 1 1/2
cups diced tomato (fresh or canned) 1 one - inch knob of ginger, peeled and finely grated 1 pound cremini or button mushrooms, halved lengthwise (or quartered if
very large) 1 10 - ounce bag frozen peas, defrosted
Click here for a printer friendly, text version Ingredients jumbo pasta shells - 1/2 pound (250 g) olive oil - 2 tbsponion - 1 small, finely choppedsalt and pepper - use
very generouslygarlic cloves - 3, mincedground beef - 1 pound (500 g) italian herbs - 2 tbspspaghetti sauce - 2 cupsricotta - 2
cups (or cottage cheese) mozzarella - 1
cup, shredded (plus more for topping) parmesan cheese - 1/2
cup, grated (plus more for topping) egg - 1
large, beaten how to Preheat oven to 350 F (175 C).
Heat 5
cups broth in
very large stock pot over medium.
for the cupcakes (adapted from The Girl Who Ate Everything and Life's Simple Measures) 1/2
cup granulated sugar 1 egg 2 tbsp butter, softened * 1 tbsp oil * 1/2
cup Greek yogurt 1
large or 2 small to medium
very ripe bananas (should yield a little less than 1
cup mashed) 1 tsp vanilla extract 1
cup all - purpose unbleached flour 1 tsp baking soda 1/4 tsp salt
4
very ripe bananas, peeled and mashed (about 2
cups) 1/2
cup fat - free sour cream (or Greek Style Yogurt) 4 Tbsp butter, melted 2
large eggs 1 tsp vanilla 2
cups unbleached all - purpose flour 3/4
cup sugar 1/2
cup toasted pecans, coarsely chopped (or walnuts) 1 tsp baking soda 1 tsp baking powder 1/2 tsp ground cinnamon 1/2 tsp salt
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery,
very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3
cups) Pinch of red pepper flakes 2
large heads escarole, well - washed and chopped 4
cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
It does contain a
cup of sugar, but this is a
very large loaf, so it's not overly sweet.
1 can of black beans, drained
very well 2 tablespoon of vegetable oil 1/2 onion, peeled & chopped 1 clove of garlic, minced 1
large carrot or squash, peeled and chopped 1 chipotle chili, chopped 1/4
cup of almonds small handful of cacao nibs or grated dark chocolate 1
cup of oats coriander / cumin / cinnamon / smoked paprika salt / pepper flour to dust oil for frying
1/2 small red cabbage,
very thinly sliced 1/2 small green cabbage,
very thinly sliced 1
cup grated jicama (use
large holes on a box grater) 2 serrano peppers, or one jalapeno, minced (more to taste) 4 scallions, sliced 3 tablespoons lime juice 1 tablespoon brown rice vinegar, or apple cider vinegar 1/2
cup diced fresh pineapple 1/2
cup chopped cilantro pinch cumin 1/4 teaspoon salt Black pepper to taste
Using electric mixer, beat egg yolks and 1/2
cup sugar in
large bowl until
very thick and pale yellow in color, about 5 minutes.
Ingredients butter, for the serving dish 1/2 French baguette (or 1 batard), cut into 1 - inch cubes 1
large shallot (or 2 small), thinly sliced 1/8 pound
very thinly sliced prosciutto, chopped 1
cup white wine (I used Barefoot Chardonnay) 1 1/2 to 2
cups (6 — 8 ounces) grated Gruyère 1 sprig fresh thyme, leaves removed, stem discarded 1/2 teaspoon freshly ground black pepper