Sentences with phrase «work in a lot of recipes»

i love the red lentils so much and they really work in a lot of recipes that need some «thickening».

However, I think using a vanilla protein powder should also work in a lot of recipes.

Not exact matches

Of course there's so much goodness in here too and it's nut free, which I know is unusual for a granola recipe but I'm aware that there are lots of people who can't eat nuts but who need granola — so I hope this works for yoOf course there's so much goodness in here too and it's nut free, which I know is unusual for a granola recipe but I'm aware that there are lots of people who can't eat nuts but who need granola — so I hope this works for yoof people who can't eat nuts but who need granola — so I hope this works for you!

Im currently staying in a working hostel in australia in the middle of nowhere but i wanted to be healthy so i made these... love your blog and try a lot of recipes at home but these were great..

I personally love nuts and eat lots of them, they work so well in recipes!

The recipe worked really well for me, thanks for sharing, brilliant way to get lots of healthy nuts and seeds in!

A lot of my main meal recipes can be great dinners and taken to work the next day in a tupperware!

I see a lot of people trying to win kitchen AIDS in this comments section what I don't see is anybody that is commending this young lady on an amazing cookie recipe that totally pulled my ass out of the fire and completely works 100 % my cookies came out just the way I cut them out

I'm actually in the process of converting my recipes to a new system right this very minute because this has been happening a lot lately (recipes disappearing from posts), but hopefully it will all be worked out soon.

A lot of the recipes you see on my blog are created in batches, meaning on my days off from work, I will whip up anywhere from three to six different recipes and photograph them.

Breakfast recipes are usually pretty quick to begin with — because who wants to do a lot of work first thing in the morning?

Ive seen this method called for (especially in lots of classical European cuisines, think Julia Child's Bourgignon, which I've adapted to a vegan diet on numerous occasions, and Italian recipes for things like Ratatouille) but never bought into it, seeing it as extra unnecessary work... But now Ive see the light!

There's something about main course recipes that's intimidating, mostly because they usually require a lot of prep work and time spent in the kitchen.

I make a lot of muffins, quick breads, coffee cakes, and cookies, and in my determination to eat healthier, I am always working to «rebuild» some of my favorite recipes to make them healthier.

These tomatoes also have lots of garlic and herbs in them, so if you are using chopped raw tomatoes (or your own plain defrosted garden tomatoes), I would add a nice sized handful of chopped herbs of your choice to this recipe: basil, rosemary and parsley will all work, or use a combination.

I use honey in lots of my muffin recipes and it works great.

So we've noticed a trend on our little blog here... we have lots of mini donut recipes and with a few more in the works, we thought they could probably just use their own page!

It works great in all of Elana's recipes... and it's a lot cheaper here (in Europe) than tracking down blanched almond flour!

Don't want to buy a lot of different pans... will this recipe work in the smaller pan size?

I've been in the kitchen a lot lately, working on quite a few new recipes, some of which I'm really excited about!

Coconut is quite tricky, as it absorbs a lot of liquid, and the resulting texture (when I've used it in other recipes) is quite different, plus it adds coconut flavor, which I'm not sure how it would work in combination with the feta cheese... So, I would not suggest using it here.

After researching lots of vegan fondue recipes with potato, rutabaga, and more — and admittedly loving the rutabaga - based fondue at Vedge restaurant in Philly — all of them sounded like lots of work with questionable textures.

Lots of tips included in the recipe for how to make it work.

Glad you liked the taste but shame it turned out dry and rubbery, it's hard to say why, to be honest I don't work with vital wheat gluten often at all as I can't buy it here (online only) so it's hard for me to troubleshoot as I don't have a lot of experience working with it: — RRB - The proportions of liquid should be just right in the recipe so maybe too much vital wheat gluten got added during the kneading stage?

Pumpkin puree works beautifully as an egg substitute in a recipe like this (incidentally, lots of other fruit and veggie purees do as well, in case you're interested in some experimentation).

if you haven't noticed yet, i tend to use buckwheat a lot in my recipes, given that it doesn't contain gluten and it works so well with replacing other kinds of flour.

I began to work with the recipes and understand that taking the animal products out really actually made it taste better in a lot of things.

Disclaimer - I have almost no experience working with almond pulp -, but it seems that it may not have enough fat content to be tasty in this recipe, since a lot of the fats from the almond end up in the milk.

I have never tried, but from my experience, recipes with a lot of water in them, and no thickener (like beans) don't work very well.

I've got lots of good stuff in the works and I'm currently creating a FREE e-book for you packed with new paleo recipes that are just gonna knock your socks off.

Breakfast I've been working on a gluten - free pancake recipe with sorghum flour for my daughter Jade... She's been having a lot of difficulty with various grains, but I think these agreed with her the best, in terms of both allergies and taste.

Her recipes use a lot of Tahini, Limes and Lemons to impart the flavour, the recipes and suggestions are easy to follow and once you are in the mindset and prepared then these meals are easy to prepare fresh after a days work.

I bet the sour cream gives them that extra little something as well I hope you have a lovely time in the cabin, and nevermind the blog for now — just enjoy your holiday I know you have a lot in store for this place and neverending recipes coming, all in good time I had to ease myself out of the weekend with some Baileys flavoured ice cream in the sun this evening, I'll know if it worked by tomorrow x

We make lots of homemade fruit popsicles; it's a great way to get your kids excited about working in the kitchen and creating their own recipes.

It's a lot easier than trying to get scratch recipes to work in the new world of menu planning.

I've been experimenting with some ridiculously tasty recipes, working with some great sponsors and doing a lot of fun things in real life.

When she is not working, she spends a lot of time in nature with her dog and in the kitchen creating recipes, cooking classes, and e-courses.

It's a great choice if you are comfortable with the way balancing foods works and are looking for a great program to follow and lots of additional recipes to keep your body in that fat burning mode that supports you while you're training.

Had to seriously modify the recipe by cutting back on a lot of things so it fits in with my macros — will be trying tomorrow and hoping it works out!

Hi, I just started this journey and have lots of questions... I am wondering if the following rendition of the recipe still works for the Whole30 plan, steamed cauliflower, garlic, 2 tbsp of ghee, nutmeg all in food processor until desired consistency is achieved.

I use honey in lots of my muffin recipes and it works great.

While that treat can usually undo a lot of hard work, the recipes in the Biggest Loser Dessert cookbook won't.

Here is an easy recipe that works well, especially if you cook a lot of beans every week and use them in different ways.

I've done a lot of experimenting with it, and have a wonderful cake recipe in the works to celebrate my impending birthday.

Oftentimes I will make recipes (like this one) with tapioca flour — it works as a great substitute in a lot of recipes that would otherwise include breadcrumbs.

You can work it in by including lots of recipes with goat cheese.

Petcurean really believes that that one broad philosophy that we see in a lot of dog food products just isn't the way to go, they make a lot of different recipes for individual pets, and again, they have some nutritionists on staff like Doctor Adolphe that work to formulate these pet foods to meet specific needs whether it might be senior dogs or puppies, overweight dogs, dogs with skin issues, all kinds of different things.

This past weekend I asked two paint store guys what would be the effect on a wall of decoupage glue in terms of somebody later wanting to remove a map stuck to a wall with 3 parts water, 1 part school glue (I think that's the homemade recipe for decoupage glue)-- and they said it would do bad things, would take a lot of work to get it off.