Sentences with phrase «whole food cup»

I don't think they're supposed to though, hello — eggless, grainless...... but but but these are whole food cup cakes, 100 % plant powered and healthy as hell — they're not meant to be like those other «plastic» muffins.

Not exact matches

Kit include: • 45 serve Container • Shaker Cup • Meal Plan • Shopping List • Recipes Our bodies function best when we consume nutrients from real, whole foods like greens, fruits and veggies.

These rich and creamy layered dark chocolate caramel fudge cups have addicting flavor and texture, but are made with all whole food ingredients.

1/2 cup almonds, finely chopped (I threw whole almonds into my food processor and pulsed to the desired texture)

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

-LSB-...](pickings from a whole bird work perfectly) 1/3 cup mayonnaise (whole foods bonus points if it is homemade) 3 tablespoons coconut cream 1/3 cup + 2 tablespoons Franks's Red Hot Original (NOT the wing -LSB-...]

1/2 cup quinoa soaked for at least a couple of hours (I find the tri-coloured kind on sale in the bulk section of whole foods — score!)

The vitamins offered by just one cup of kale can easily surpass a whole week's worth of other foods.

And since I started to blog about food, my interest towards plates, cups, cutlery and whatever that's pretty and can be fit into a photo with food has gotten onto a whole new level.

I have been buying Mamma Chia for the past few weeks now, and then the other day I stumbled across your article, whilst trying to figure out a way to bulk order the drinks to save some money, and after a bit of research into some other recipes to make it taste more like Mamma Chia (3 tbl spoon chia seeds + 1 cup of water + 1 of your favorite juice) and a short trip to Whole foods, I'm now enjoying my own Chia juices from home at a much better price!

for the raspberry buttercream: 225 grams (1 cup) unsalted butter, softened 1/2 teaspoon kosher salt 600 gram (5 cups) confectioner's sugar, as needed 30 - 90 grams (2 - 6 tablespoons) half - and - half or whole milk, as needed 1/3 cup freeze - dried raspberries, crushed into powder drop pink food coloring, if desired

1 / 2C Almond Meal (a scant 1/2 cup whole almonds ground in a food processor) 1 / 2C Shredded coconut 3 / 4C Dates (Prunes also work!)

Prepare the crumble: Grind oats to an oat flour in a food processor (you can also swap 1/2 cup oat flour, if you have it), then add the all - purpose flour, sugar, cinnamon, salt and whole almonds.

For the almond crumble: 2/3 cup whole oats, ground to a flour in a food processor (yielding 1/2 cup oat flour) 1/2 cup all - purpose flour 1/2 cup sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt (you might want to first read up on kosher salts) 3/4 cup unsalted whole almonds, coarsely ground in a food processor or chopped medium fine by hand 6 tablespoons unsalted butter, melted and cooled

The great thing about eating a Whole Food Plant Based Diet is that I get plenty of protein when I eat my cooked beans (1 cup cooked beans = 15 grams protein) and my nuts and seeds (15 grams = 1 cup walnuts or 1/2 cup sunflower seeds), and my dark leafy greens (11 grams per 100 calories).

super healthy whole foods granola 250 ml / 1 cup dates, soaked 100 ml / 1/2 cup tahini date soaking water 750 ml / 3 cups oats 250 ml / 1 cup mixed nuts (i used cashews, almonds, and hazelnuts), very roughly chopped 100 ml / 1/2 cup prunes, chopped 100 ml / 1/2 cup organic raisins 100 ml / 1/2 cup sunflower seeds 50 ml / 1/4 shredded coconut 1/2 tsp cinnamon a pinch of cardamom (optional)

1/3 cup dried oats (whole oats if you are using a food processor; quick oats if not, as they are already chopped up)

1) 1 1/2 cups of almond flour or almond meal (I ground whole almonds in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced into small pieces (for topping) 12) Honey (for topping)

If you like you can buy ground almonds (called almond meal or flour), but I normally just put 1/2 cup (55 grams) of either whole, shaved, or slivered blanched almonds into my food processor and process them until finely ground (texture similar to corn meal).

So I looked up the carb content and this is what i have found: 1 cup cooked rice — per 1 cup / 164g = 35g (fiber 3g) 1 cup black beans — per 1 cup / 172g = 41g (fiber 15g)(total 76g of carbohydrates for the whole loaf) I think the rice and beans are the only foods you have to worry about.

Add 2 cups of blanched shelling peas, 1 cup of whole milk ricotta and 1/4 cup of shredded Parmesan cheese to a food processor.

Makes 8 large bars or 16 small square - shaped bars What You Need Ingredients 1 cup nuts 1 cup (12 - 15 whole) pitted dried dates, preferably Medjool Equipment Food processor Plastic wrap or wax paper Sharp knife Instructions Roast the nuts (optional).

I've seen it at whole foods but another easy way to make it is to just mix 1 tbsp of cocoa powder with 1/4 cup sunflower seed butter.

For the almond crumble: 2/3 cup rolled oats (not quick) ground in a food processor 1/2 cup whole wheat pastry flour 1/3 cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup raw whole almonds, coarsely ground in a food processor 2 tablespoons cold Earth Balance margarine, cut into pieces 2 1/2 tablespoons organic high - oleic safflower oil

Whole grains like barley are the perfect foods if you are on a budget, a half cup of barley may not seem like that much when you are measuring it out, but it expands to three times its size — any more and you would need an army to take this soup off your hands.

2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for sewhole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for seWhole wheat buns, red onions and romaine lettuce, for serving

Ingredients: 3/4 cup sugar, plus more for pan 1 1/2 pounds fresh whole - milk ricotta cheese, pureed in a food processor until smooth 6 large eggs, separated 1/4 cup all - purpose flour Finely grated zest of 1 orange or 2 lemons 1/4 teaspoon salt Unsalted butter at room temperature, for greasing pan Confectioner's sugar for dusting

3/4 cup freshly made bread crumbs from whole wheat bread (just throw a piece of bread in the food processor) 1/3 cup chopped toasted pecans 1 tablespoon olive oil 1/3 cup finely chopped onion 2 cloves garlic, minced 1/2 teaspoon dried oregano 3 to 4 ounces extra firm tofu (1/4 of one package) 1 teaspoon nutritional yeast 1 teaspoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 12 ounces baby bella mushrooms (about 16)

Frosting: 1/4 cup Earth Balance Butter or Regular Butter 3 Tablespoons Coconut Butter 1 Tablespoon Almond Milk 1.5 teaspoons Vanilla Extract 1.5 teaspoon Stevia Extract 1/4 teaspoon Almond Extract 1/2 - 2/3 cup Powdered Xylitol, Whole Earth Sweetener or Raw Sugar 2.5 Tablespoons Spelt, Oat or Gluten - Free Flour Mix Beet Juice + Natural Red Food Coloring to desired pink

How much «flour» can I expect after processing 1 cup whole almonds in the food processor?

1 cup chopped dates 1 cup boiling water 1 egg 3 tablespoons organic canola oil 1/2 cup turbinado sugar 1 teaspoon vanilla 1 1/2 cups whole wheat pastry flour 1/2 cup oat flour (or old - fashioned oats, ground in a food processor) 2 tablespoons ground flax 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 cup chopped walnuts

I've made them as is, but like them better with the following substitutions: 1 cup whole wheat (hard red) and 1 cup soft white wheat flour, 1 cup oat flour (made in food processor from steel cut oats).

Sauce: Extra-virgin olive oil 1 large onion, finely diced Pinch crushed red pepper flakes Kosher salt 2 cloves garlic, smashed and finely chopped 2 tablespoons tomato paste 1 cup red wine 1 (28 or 32 - ounce) can crushed San Marzano tomatoes (or pass whole tomatoes through the food mill) 2 cups water

Ingredients 3/4 cup whole wheat flour 1 medium sized beet, peeled and chopped into large chunks 1 container vanilla Chobani yogurt 1 tsp vanilla extract 1 tsp raspberry extract 1 tsp baking powder 24 dark chocolate covered almonds 10 roasted almonds, ground through a food processor 1/2 cup raw shredded coconut + 1/4 cup for topping 1 egg

INGREDIENTS 2 whole eggs 1 large banana 4 scoops Naked Whey protein powder 1/2 cup of milk 1/2 cup of oat or quinoa flour 1/2 teaspoon vanilla extract (to taste) 1/2 teaspoon baking soda (optional to make a fluffier waffle) PREPARATION Step 1: Mix all the ingredients together either by hand or using a blender / food processor.

Using a food processor or a blender, process the whole rolled oats into a fine flour and measure out 2 level cups.

Combine the whole almonds and 1/4 cup pine nuts in a food processor.

I made this tonight and used red lentils, as that is what I had in the cupboard, left out the 1/2 cup water and added the ground flax right to the mix and also used 1 cup of whole oat mixed up in the food processor for a bit and left out the bread crumbs and it turned out so delicious!

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

For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.

Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.

Makes about 18 muffins: 100 g walnuts 85 g rolled oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2 tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh For the granola topping: 1/3 cup rolled oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix walnuts and oats into a coarse flour.

In the bowl of a food processor fitted with the steel blade, process 3/4 cup of the oats to a flour (a few tweedy bits here and there, without any whole oats in the mix, are fine).

Jump to her recipe and try them out with my whole - food substitutions: 1/2 cup coconut sugar for the granulated sugar 6 tablespoons coconut oil for the butter (though I'd happily make these with butter now that I'm eating dairy again) 2 tablespoons honey for the corn syrup

Whole wheat bread crumbs - 3 cup whole wheat bread crumbs, ideally freshly ground in a blender or food processor from a semi-stale loaf of whole Whole wheat bread crumbs - 3 cup whole wheat bread crumbs, ideally freshly ground in a blender or food processor from a semi-stale loaf of whole whole wheat bread crumbs, ideally freshly ground in a blender or food processor from a semi-stale loaf of whole whole wheat

2/3 cup Organic Butter or Earth Balance Butter 3 Tablespoons Cream Cheese or Dairy - Free Cream Cheese 3/4 cup Powdered Whole Earth Sweetener * 3 Tablespoons Coconut Flour 1 1/2 teaspoons Vanilla Stevia Extract, to taste 1/4 teaspoon Rose Water (optional) Beet Juice, Natural Food Coloring

The lentils should be soft and tender in a thin broth and you can easily convert this into a soup by adding a cup of vegetable broth and blending the whole curry in a food processor.

These chocolate cups take a classic comfort food to a whole new level of delicious!

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 1/2 cups chocolate graham cracker crumbs 1/4 cup butter, melted 1 tablespoon granulated sugar 3 (8 - ounce) packages cream cheese, softened 1 1/2 cups granulated sugar 4 large eggs, lightly beaten 3 tablespoons unsweetened cocoa 1 cup sour cream 1/2 cup whole buttermilk 2 teaspoons vanilla extract 1 teaspoon distilled white vinegar 2 (1 - ounce) bottles red food coloring 1 (3 - ounce) package cream cheese, softened 1/4 cup butter, softened 2 cups powdered sugar 1 teaspoon vanilla extract