Sentences with phrase «walnuts because»

SOLUTION: I fixed it by increasing the nuts to 3 cups (I still ground pecans and walnuts because of my son's sensitivity to almonds.)

Thank you so much for stopping by and your kind words I really love these with pecans in them too, but end up making them more with walnuts because they're more economical and I love all those omega - 3s in there!

I made some of these with half almonds and half walnuts because I didn't have enough walnuts.

Being somewhat of a zealous food health rookie with abundant ability to eat, I was consuming boatloads of walnuts because of their omega 3 to omega 6 ratios, anyhow I had horrible results I believe due to phytate content.

Edit: left out the walnuts because I couldn't wait to get them in the oven and forgot to read the last line!

I traded out pecans for the walnuts because I'm not a walnut fan.

I threw on some leftover cake crumbs and toasted walnuts because it just felt right.

I go heavy on the garlic and on the walnuts because I use the walnuts for the oil content (I don't add EVO.)

I skipped the walnuts because I had bruschetta - flavoured goat cheese and wanted to avoid having too many flavours on the go.

I also topped my green fruit salad with walnuts because I like a crunchy texture such as walnuts, almonds, pumpkin seeds, sunflower seeds, croutons and so on.

well im not a vegetarian or vegan but i came across this recipe while looking for a spanikopita recie.i made it but with walnuts because thats all i had and used a coffee filter since i had no cheese cloth.

I made some of these with half almonds and half walnuts because I didn't have enough walnuts.

I've made this several times exactly as written, except that I add chopped black walnuts because I love the texture.

Ok calculated out the macros from my loseit.com account, I used the gluten free chocolate chips instead of walnuts because of my allergy and I love chocolate

I omitted the walnuts because I never add nuts.

The only changes I made were using pecans for walnuts because they were what I had and substituting a jar of mildly curried apple cranberry chutney for the glaze because I'm visiting someone's house and didn't have any of the glaze ingredients.

I substituted pecans for the walnuts because I had them in the house already.

I used a mix of almonds and walnuts because I can only take almonds in tiny quantities.

Used half the walnuts because I wanted fewer calories.

Only change I made was substituting mini chocolate chips for the walnuts because they don't like walnuts.

I used half pecans and half walnuts because I was short on pecans.

I also topped my green fruit salad with walnuts because I like a crunchy texture.

Sonmezsoy writes that he decided to make this cake without walnuts because the baking powder, which helps give the cake its lovely tenderness, turned them an unsightly black color.

I decided not to put in walnuts because there's so many nuts (almonds) in the flour already.

I'm using pumpkin seeds and walnuts because I am allergic to sunflower seeds.

I left out the raisins and the walnuts because my kids won't eat chunks - and the recipe was perfect!

we always used walnuts because someone we knew had an orchard, and as kids it was our job to crack the dumb things.

I only had 1/4 cup brown sugar, so I supplemented with white & I toasted up a handful of walnuts because banana bread without nuts makes me sad.

the truth is no club has approach arsenal and said we will offer this much for the walnut because it's only the walnut who thinks he's worth the wages of a world class striker SELL HIM NOW and BUY BENZEMA

Not exact matches

Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts for almonds because that's what I had — Just testing a slice covered in my home made walnut and kidney bean spread... Yummy Think I need a touch more salt but I'm always a bit worried about over seasoning... I used mixed herbs but think I would love to add some garlic (powder maybe) next time, and use selected herbs rather than the commercial mix.

I decided to use some walnut oil for this recipe, because it gives the dish a unique flavor and provides you with more omega - 3 fatty acids than most other nut oils.

Anyway, I had to improvise because I forgot Walnuts.

My personal favorite is adding in coarsely chopped walnuts, because I love the contrasting texture it brings to a soft, moist bread.

I play up the nuttiness by adding toasted walnuts and a soft - boiled egg, because that's just delicious.

I used rum emulsion instead of bourbon, just because I don't have bourbon, but I do have rum emulsion; I also used unsalted butter so added 1/2 tsp salt to the mix and I added 1 cup of toasted walnuts — because I just have to have walnuts in my banana bread.

And just as he doesn't make a walnut butter because he hasn't found a variety he loves, or only uses Sicilian sea salt because the domestic offerings aren't of the quality he's looking for, it's Overbay's concept of the right «fit» that drives what goes out under the Big Spoon label.

I tweaked it a little — whole wheat flour, oat bran, flax seed meal, light on sugar, added walnuts, used Jack Daniels because we didn't have bourbon... but oh my, they are delicious, and I especially love that they aren't sticky / gummy in that way that banana bread so often is.

I love banana bread / cake with walnuts and will surely try this with quinoa instead because that's what I have.

Don't tell him, but I definitely subbed the walnuts for pecans (because lazy and poor) and topped the whole shebang with vanilla ice cream and salted caramel.

It's inspired by the creamy shallot dressing from my pan-seared chicken, orange, and walnut salad, but this one's even better because it's pink.

I have done some substitutions, such as adding 1/2 almond and 1/2 walnut flour and chia as well, but I just don't recommend substituting sunflower seed flour in it because I had bright green bread the next day which NOBODY would eat..

I did double the cranberries and walnuts after tasting just because I liked the crunch of the walnuts and a little extra sweetness from the cranberry, and I didn't have to add any extra mayo mixture because of it, everything was well coated.

I also added a 1/2 cup of chopped walnuts, because I had them and thought they would add some good texture.

I decided to use coconut oil for a more tropical flavor, and toasted the walnuts (because why not?)

Once I added raisins because I had no walnuts and another time chocolate chips.

Note I left out the walnuts from this step because I knew I was sending the filling to school for the kids lunch the next day.

This Sheet Pan Pesto Chicken with Asparagus, Tomatoes and Walnuts is a simple meal that's brimming with flavor — because duh it's packed with fresh pesto!

These candied walnuts couldn't be easier to make, and that's a good thing because you'll be munch, munch, munching on them once they're out of the oven and cooled.

Have decided I have to try making walnut milk because my husband is obsessed with walnuts and I'm sure we'll both love it!

It was a hard decision to make but I tend to go for walnuts when I can because I learned years ago that they were a powerhouse in the omega 3 department (for some reason I am obsessed with getting omega 3's in whenever I can).