Not exact matches
1 1/4
cups freshly ground or soaked spelt, kamut or
whole wheat flour 3/4
cup water mixed with 1 tablespoon
of yogurt 1
cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2
cup extra virgin coconut oil 1/3
cup honey 2 teaspoons baking powder 1 teaspoon vanilla
Place a strawberry slice on top
of the
yogurt mixture in each
cup and place the
whole tray in the freezer for at least 3 hours.
I used 3 tbsp butter and 3 tbsp
whole milk Greek
yogurt instead
of 1/3 up butter, 1/2
cup palm sugar because it's what I had, and only had brandy not bourbon so tossed in a splash
of that.
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.
One addition I always make is 1/4
cup of chopped pecans, and I make the switch to mini chocolate chips, and
whole milk greek
yogurt as apposed to fat free.
The fabulous combination
of ingredients - pomegranate juice, Cabot Lowfat Greek
Yogurt, two
cups of fresh blackberries, one
whole grapefruit (peeled and segmented), pitted and chopped Medjool dates, chia seeds, and fresh mint sprigs - results in two servings
of a truly refreshing smoothie.
3
cups strained (or Greek - style) organic
whole milk
yogurt, preferably from grass - fed cows 1/4
cup organic lime juice (about 2 limes) 1/3
cup honey or other natural sweetener (adjust as necessary — I prefer it more tart) zest
of 1 organic lime
I used 1
cup water + 1/4
cup half and half instead
of milk, full - fat
yogurt instead
of sour cream, and
whole einkorn flour instead
of AP.
Used 2 % Greek
yogurt and 2 % milk instead
of whole and swapped out a half
cup of AP flour for
whole wheat flour.
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1
cup plain
whole - milk
yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1
cup (100g) oat flour 3/4
cup (105g) all purpose flour 1/2
cup (70g)
whole wheat flour 1/3
cup (67g) granulated sugar 1/4
cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4
cup (180 ml)
whole milk, room temperature 1/2
cup (130g) plain
yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
Crisp: 3/4
cup rolled oats 3/4
cup white
whole wheat flour (all - purpose flour) 1/2
cup natural cane sugar (or brown sugar) 1/2 teaspoon cinnamon big pinch
of salt 1/3
cup butter, melted 1/3
cup yogurt
2/3 + 1/2
cup whole wheat pastry flour 1/3
cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1
cup canned pumpkin 1/2
cup plain low fat Greek
yogurt 1/2
cup packed brown sugar 2 tablespoons canola oil 1 large egg splash
of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
1/3
cup of sugar 1/2
cup of butter (I used Smart Balance) 2 eggs 1
cup of whole wheat flour (King Arthur) 1
cup of all - purpose flour (King Arthur) 1 tsp
of baking soda 3 tablespoons
of powdered Peanut Butter 1 tablespoon
of flaxseed meal 1/2 tsp
of salt 2 ripe bananas 1 tsp vanilla extract 1/2
cup of vanilla Chobani (Greek
yogurt) 3 tablespoons
of organic cocoa nibs (you can use chocolate chips)
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4
cup all - purpose flour (plus 2 tablespoons) 1/4
cup whole wheat flour (plus 2 tablespoons) 1/3
cup oat bran 1/4
cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch
of cinnamon 1/3
cup non-fat Greek
yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4
cup unsweetened applesauce 8 pitted dates (pureed) 1/4
cup pepitas 2/3
cup dark chocolate chips 1 tablespoon unsweetened vanilla almond milk
1
cup 2 % Greek
yogurt, plain 1/2
cup cane sugar 1/2
cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1
cup whole wheat pastry flour 2/3
cup whole wheat white flour 1/3
cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
Combine 1/4
cup nonfat
yogurt with 1/2
cup whole grain cereal and 1/2
cup of fresh strawberries.
3
cups of heaping shredded zucchini 1
cup of unsweetened applesauce 1/2
cup plain or vanilla Greek
yogurt 3 eggs 2 teaspoons
of vanilla extract 1 tablespoon honey (I used raw) 1/3
cup of sugar 1.5
cups of whole wheat flour 1.5
cups of all - purpose flour 1/4
cup of flaxseed meal 3 teaspoons
of ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 ripe banana 1 teaspoon salt
2 Large Eggs 1
Cup Roasted Applesauce (Or Applesauce
of Choice) 1
Cup Brown Sugar 1/2
Cup Olive Oil 1/4
Cup Plain
Yogurt 2 Teaspoons Vanilla Extract 1 3/4 Cups
Whole Wheat Pastry Flour 1 Teaspoon Baking Soda 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 2 Teaspoons Ground Cinnamon 3/4
Cup Chopped Walnuts
What's in it: GREENZ - 2
cups (like arugula, kale, mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like ricotta, greek
yogurt, or cottage cheese) DRIZZLE — Tiny drizzle
of olive oil and / or honey and a sprinkle
of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think
of!
1-1/2
cups flour * 1/2
cup whole wheat flour * 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons sugar 1/4
cup cold butter Grated rind
of 1 lemon 1 tablespoon lavender flowers 1
cup plain
yogurt
Tangy Mustard Coleslaw Ingredients 7
cups finely shredded cabbage, about 1/2 head (I like to use a combination
of green and purple) 1/3
cup thinly vertically sliced red onion 1/2
cup grated carrot 1/4
cup apple cider vinegar 2 Tbsp sugar 2 Tbsp
whole - grain mustard 2 Tbsp Greek
yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt to taste
* 1
cup hulled organic strawberries, cut in half (if large) * 1 handful
of fresh, unsprayed rose petals * 1/2
cup plain, organic
yogurt * 1/2
cup organic
whole milk (I drink raw milk) * 1 - 2 teaspoons raw honey (optional) * Tiny pinch
of ground cardamom (optional) * A few drops
of rosewater, or to taste (optional) * Tiny pinch
of fine Himalayan or sea salt
1) 2
cups of almond meal 2) 1/3
cup + 1 tablespoon
of ground flaxseeds 3) 1 teaspoon
of whole flaxseeds + more for garnish 4) 1/2 teaspoon
of salt 5) 2 teaspoons
of baking powder 6) 1/2
cup of tapioca flour (or arrowroot powder) 7) 6 tablespoons
of butter (or coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon
of apple cider vinegar 10) 1/2
cup of unsweetened plain Greek
yogurt (or coconut cream)
Filling: 3/4
cups organic sugar 3/4
cups milk (I used raw milk; you can use
whole or low - fat, preferably organic) 6 ounces organic blueberry
yogurt (I used Oikos brand, but any brand is fine) 2
whole eggs, preferably free - range 2 teaspoons organic cornstarch 1 teaspoon vanilla extract pinch
of sea salt 1 1/2
cups sliced plums (I used a combination
of local white / «shiro» and purple plums) 1/2
cup organic blueberries
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 (I used peach apple) 1/2
cup of light brown sugar 1 teaspoon vanilla extract 1
cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
Yield: 12 muffins Ingredients: 1 1/2
cups freshly ground or soaked spelt, kamut or
whole wheat flour 1/2
cup water mixed with 1 tablespoon
of yogurt 1
cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2
cup extra-virgin coconut oil 1/3
cup honey 2 teaspoons baking powder 1 tablespoon fresh grated ginger 1 teaspoon ground ginger
12 ounces fresh mushrooms, sliced 1 / 4 - inch thick 3 tablespoons extra virgin olive oil salt and pepper 2 bunches
of scallions, trimmed 4 large slices
of hearty,
whole - grain bread 1
cup Poblano
Yogurt * (recipe below) 1
cup cooked lentils, or white beans
1
cup ice cubes 1
cup coconut milk (I like Silk unsweetened coconut milk) 1/4
cup So Delicious soy and dairy free cultured coconut milk (
yogurt with live & active cultures) 1 tsp lemon juice 1/2
whole orange with skin removed 1
cup diced pineapple (canned pineapple okay in juice) 1
cup packed, raw spinach leaves 1 tsp Madagascar vanilla Few dashes
of nutmeg or pumpkin pie spice Few dashes
of cinnamon (I like Vietnamese cinnamon)
6 ounces good - quality dark chocolate with 70 % cocoa content, finely chopped (I use a sharp serrated knife; you can use the food processor) 1/2
cup whole milk 1 or 2 tablespoons Grand Marnier, or other good - quality orange liquor 1
cup whole milk Greek
yogurt 1 to 2 tablespoons
of Kumquat jam or orange marmalade
Serves: 6 Prep time: 10 - 15 minutes Cook time: 15 - 20 minutes Total time: 25 - 35 minutes Ingredients 3 ripe - but - firm avocados 6 eggs, yolks and whites separated 3 teaspoons harissa (or chile paste
of your choice) 2 garlic cloves, smashed into a paste with kosher salt 1/2
cup whole - milk Greek
yogurt Directions
Rich and creamy and filled with all the nutritional qualities
of full fat dairy, this
cup of yogurt is a choice for a
whole breakfast or snack.
Coconut flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn for the movie theater, too Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers
Whole, raw milk (in a sippy cup; sometimes I even bring two)-- it's impossible to get ANY kind of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB
Whole, raw milk (in a sippy
cup; sometimes I even bring two)-- it's impossible to get ANY kind
of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed
whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB
whole milk
yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB-...]
Mix 12 ounces
of whole wheat rotini pasta (cooked), a
cup of low - fat Greek
yogurt, half a
cup of pesto and 3/4
cups of sun - dried tomatoes (drained and chopped).
On the organic side, it introduced a
whole - milk line
of Horizon Organic
yogurt cups and tubs.
I make a smoothie with 1 scoop
of your powder, 1/3
cup whole milk
yogurt, blueberries, blackberries, blueberries, and 1 tsp
of turmeric.
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
1/2
cup almond meal 1
cup all - purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Zest
of one lemon 1 1/4
cups sugar 1
cup plain
whole or low - fat
yogurt (not Greek) 3 eggs 1/2 teaspoon vanilla 1/2
cup vegetable oil
To make the turkey cheeseburgers, you'll need 1.5 pounds
of ground turkey, a half
cup of Cabot Lowfat Plain Greek - Style
Yogurt, Worcestershire sauce, half teaspoon ground red pepper, a shallot, Cabot Habanero Cheddar (or Cabot Jalapeno Light Cheddar), six
whole wheat hamburger buns, sliced avocado, baby spinach, and sliced tomatoes.
Coconut Milk Smoothie: 1
cup coconut milk *, 1/3 banana, 1/2
cup frozen peaches, 1
cup spinach, 1/2
cup yogurt (homemade or an organic
whole milk brand like Grazier's or Nancy's), 1 - 2 egg yolks **, 1 Tbs collagen protein (optional; good food source
of protein, plus benefits
of collagen), 2 probiotic capsules (optional; good if you're building your immune system or fighting illness), and vanilla stevia to taste.
Ingredients: 1
cup Greek or any
whole milk
yogurt / 5 or 6 sprigs
of fresh mint, stems removed, leaves chopped / Zest
of one small lime / Freshly ground pepper and sea salt to taste / Pinch
of demerara or brown sugar (optional).
I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot
of modification, but I believe my changes did not change the overall quality
of the recipe): - doubled the amount
of spice that goes into the sauce (I tasted the sauce midway and it seemed under spiced)- ground ginger instead
of 4 teaspoons finely grated peeled ginger - Greek
yogurt thinned with milk instead
of 1 1/2
cups whole - milk
yogurt - butter instead
of 3 tablespoons ghee - ground cardamom instead
of 6 cardamom pods -5 dried chiles de árbol instead
of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2
cups heavy cream instead
of 2
cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!
Order a fruit plate at the clandestine Carthage Must Be Destroyed — the mostly unmarked café at the end
of an industrial driveway in Bushwick, Brooklyn — and you're presented with a Pepto - pink plate overflowing with fresh blackberries, vibrantly ripe
whole strawberries, a thick slab
of mango to scoop out
of its skin, red - dappled soccer game - style orange wedges,
whole handfuls
of mint sprigs, and a glass
cup of thick, tart
yogurt drizzled with passionfruit.
• 2/3
cup warm water (110 degrees F / 45 degrees C) • 1 teaspoon active dry yeast • 1 teaspoon white sugar (used Sucanat) • 2
cups all - purpose flour (I used kamut flour,
whole wheat works fine too) • 1 teaspoon salt • 1/4
cup ghee (since I doubled I used 1/4
cup oil and 1/4 butter) • 2 tablespoons plain
yogurt (used goat
yogurt) • 1 1/2 tsp garlic powder (don't double this... it was for 4
cups of flour) DIRECTIONS 1.
2
cups (5 dl) fine spelt flour 1/2
cup + 2 tbsp (1,5 dl) wholemeal rye flour 4 tbsp cacao powder 6 tbsp (1 dl)
whole hazelnuts 6 tbsp (1 dl) sunflower seeds 3 tbsp (1/2 dl) chia seeds 1,5 tsp bicarbonate
of soda (baking soda) 1 tsp sea salt 1/2 tsp powdered vanilla 75 g good quality dark chocolate (at least 70 %), roughly chopped... 2
cups (5 dl) unsweetened
yogurt 1 large organic banana, mashed 3 tbsp (1/2 dl) maple syrup... unscented coconut oil + chia seeds for the loaf tin... 1 banana, halved lengthwise (optional) for decoration sunflower seeds and chia seeds to sprinkle
Aioli: 1/2
cup mayonnaise 1/2
cup Greek - style
whole milk
yogurt 1 small garlic clove, minced 1 1/2 tablespoons fresh blood orange juice 2 teaspoons minced chives 1 teaspoon finely grated blood orange zest Pinch
of freshly ground black pepper 4 tablespoons vegetable oil for pan-frying
1
cup frozen spinach 4 - 5 frozen strawberries 1/2
cup frozen raspberries 3/4
cup frozen blueberries 1 banana 2 T peanut butter 2 heaping spoonfuls
of whole milk plain
yogurt 1 t ground flax seed (optional) 1 capful vanilla extract 2 T honey 1 - 3
cups almond milk
1/2
cup packed brown sugar (I used coconut palm sugar) 1/3
cup cane sugar 1 (generous)
cup low fat vanilla
yogurt 1 egg, lightly beaten 2 tablespoons canola oil 2 tablespoons 1 % milk 2 teaspoons vanilla bean paste 2/3 + 1/4
cup whole wheat white flour 1/3 + 1/4
cup wheat germ 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon sea salt 3
cups old fashioned rolled oats 1/2
cup mini cinnamon chips (or chips
of your choice) cinnamon sugar, for sprinkling
Ingredients 3/4
cup heavy cream 1
cup whole milk 3/4
cup sugar 2 egg yolks 12 ounces 2 % Greek
yogurt pinch
of salt
350 g (1 1/2
cups)
whole milk or Greek
yogurt, or to taste 1 1/2
cups chopped fresh fruit
of your choice Pink peppercorn, crushed in a mortar or freshly ground in a pepper mill, for garnish (optional)