If my all - purpose gluten - free flour blend
works as a cup - for - cup substitution.
And the little trees
work as a cup holder for candy canes, pencils, plastic ware for the Christmas party, etc..
You only need to measure one kind of flour, and
it works as a cup - for - cup replacement for wheat flour in all sorts of recipes.
Not exact matches
Schultz displayed his own
work ethic and leadership capabilities, when he took something
as simple
as a
cup of coffee and turned it into a national pastime.
Now, $ KORS is
working on forming a bullish chart pattern known
as a «
cup and handle,» which looks like this:
At 9:30, Brian made me breakfast and we had a
cup of tea (does food ever taste
as good
as it does after you
work so hard?).
There is no template, one - size - fits - all plan that
works for what we think of
as «giving a
cup of cold water» to our friends on the street.
I'm a single parent and I can barely make myself a
cup of tea right now, let alone return to
work as a midwife Do you have any tips to help move through that initial period of poor health to a point where I could feasibly go shopping / stand up long enough to cook / even do an online shopping order?
Hi Janna, I usually use a regular sized coffee
cup to measure my recipes which
worked out to be the same
as 100 ml for the olive oil.
I think I used about 2x the amount of raw cocao powder
as I had used 1/3
cup 1st time and 80g 2nd time and volume wise
worked out there was twice
as much second time.
I actually really don't know the weights — I literally just use a drinking
cup or mug to measure them,
as long
as you use the same glass to measure all the ingredients it will
work perfectly!
Having to purchase two separate products to enjoy the cereal also defeats the advertised convenience of the
cups, making them more of a hassle for commuters who just want something simple to grab and go
as they head to
work.
For the pie crust, use a food processor (my Ninja Blender
worked just
as well) to combine 1 1/2
cups of the all - purpose flour, salt, and sugar.
It'd also
work well in a yogurt and granola parfait, or
as part of a fruit
cup for breakfast, maybe alongside some gluten - free banana bread.
1
cup of vegan chocolate chips (I used Sunspire
as Whole Foods didn't have my regular Enjoy Life available — they
worked well)
As that sat with the yeast beginning to
work, I measured out into a bowl 4 1/4
cups of this whole wheat flour, and added 1/2 heaping teaspoon of salt to that.
I would love to find a way to do without eggs so I will try a banana, 1
cup applesauce and chia seed and see if that
works as I'm sensitive to eggs.
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't
work as well 1
cup room temperature cream cheese 1 bunch of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced and zested 1 heaping spoonful of Dijon mustard 1/4
cup capers 8 ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste
Shake up a healthy salad dressing, bring a jar of homemade
cup of noodles to
work, make your morning oatmeal in a jar the night before or even use your jars
as a pretty serving vessel for chocolate mousse.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead,
as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1
cup full - bodied red wine 2
cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it
works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1
cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
The spices
working their magic to flavour every little bite,
as you go through your mid morning
cup of tea.
Preheat oven to 350 °; place liners in your muffin pans or grease each
cup with cooking spray (either method
works —
as you can see from the pictures, I tried it both ways).
extra virgin olive oil 2 cloves garlic, minced 2
cups Chardonnay wine 1
cup vegetable broth (low sodium) 1
cup light coconut milk (almond milk will also
work) 2
cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use
as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
i could obviously be wrong but it seems like 2
cups flour would
work better, however, judging by the previous comments i must have done something wrong
as i always triple recipes for my purposes.
1 very ripe banana 1/2
cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2
cup of almond butter (peanut butter will
work as well) 1 1/2
cup of jumbo oats 1/2
cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
Making my Dark Chocolate Hazelnut Spread is
as easy
as grabbing your KitchenAid ® 14 -
Cup Food Processor
as it does all the
work for you.
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1
cup tomato puree (such
as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it
worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
1/2
cup olive oil (or other oil) 1/4
cup white wine vinegar juice of two limes (lemons also
work) 2 tablespoons water 1 tablespoon honey 1/2 teaspoon salt (be easy on salt,
as cooked quinoa is already salted)
This year, we are
working with USA Pulses and Pulse Canada on creating some simple, weekday - friendly pulse recipes,
as part of their Half -
Cup Habit program.
We've been
working with USA Pulses and Pulse Canada this year on creating some simple, weekday - friendly pulse recipes,
as part of their Half -
Cup Habit program.
I ended up using 1/4
cup of water, but you'll have to
work with the size of your avocado,
as some will be larger or smaller.
I find this also
works with chocolate cakes, instead of soy milk use water the same ammount of water
as you would've used soy and half a
cup — a whole
cup of rice - bran oil depending on how moist you like it!
Place 2
cups flour in the
work bowl and add the other ingredients,
as above.
1
cup of steamed and frozen sweet potatoes 1/2
cup of almond milk 1/2 avocado 1 tablespoon of carob powder 1 teaspoon of maca powder 1/2 tablespoon of vanilla protein powder (you can leave this out or just add a dash of vanilla powder) 1 tablespoon of hazelnut butter (almond butter will
work as well) a pinch of sea salt 1 capsule of Garden of Life Mood +
Bottom line: If you are already a coffee drinker, enjoy your daily
cup of coffee and
work on ways to make it
as healthy
as possible.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2
cups carrots, cut into matchsticks 2
cups bean sprouts 6 scallions, sliced Other optional veggies: I added a
cup of sliced white mushrooms, but broccoli, peapods, or any others you like would
work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3
cup peanuts, chopped 1/4
cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Cooking for 6 and using this
as the main (and only) course, I: - used brown rice - upped the rice to 1.5
cups - kept the beans the same (another half can would have
worked as well and I kinda wish I had done that)-2 jalapenos - chipotle chile powder instead of regular - used 2.75 tsp salt.
Anne's recipe has a great ratio for fruit to sugar to thickener that
works well for almost any fruit pie filling (1
cup to 1/4
cup (less for very sweet fruit) to 1 tablespoon, respectively), although I used cornstarch rather than flour
as the thickener,
as I prefer how it gels more translucently than flour, which can be a bit cloudy.
They differ from what I'd measure in my own
cups and spoons but you can feel safe following them just the same,
as they
work — I did.
2 1/4
cups old fashioned oats 3
cups almond milk, regular cow's milk is good
as well 1/4
cup coconut milk, if you don't have any use regular milk 4 tbsp maple syrup 1 1/2
cup carrots, grated 3 tsp cinnamon, more if you like 1 tsp ground nutmeg 1/2 tsp ground ginger 1/3
cup raisins 1/3
cup walnuts, chopped 1/4
cup flax seed meal, optional, wheat germ or oat bran will also
work well 1 tbsp chia seeds, optional 1 tbsp coconut chips, optional
1/2 c almond meal 3/4 c gluten - free flour blend 1/4 c sweet rice flour (white rice will
work as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4
cup) unsalted butter, softened 1
cup plus 2 tablespoons organic white sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (use a microplane for this)
The leaves just need to be large enough to act
as a
cup or wrap for the filling, so greens like arugula wouldn't
work well.
1
cup almond milk 1/2 pear 1/4 avocado 1 packed
cup spinach 1/4
cup coconut water 1 tsp chia seeds 1 scoop pea protein powder (hemp or brown rice protein
works too) 1
cup pure water (
as much
as want!)
Use a regular sized coffee mug
as your «
cup» and it should
work out fine!
1 — 1 1/2
cups milk of choice, divided (favorite here is coconut milk; however other milk or milk alternatives
work just
as well!)
And they're great with a
cup of tea
as an afternoon snack while I'm sitting at my desk at
work.
1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4
cup coconut oil 1/4
cup maple syrup (agave would
work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3
cup gluten free rolled oats 1/2
cup almond meal 1
cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
The silicone muffin
cups worked really well
as long
as the cupcake bites were refrigerated, and one was patient enough to peel the sides away from the chocolate
cup before popping the cupcake bite out of it.
When you first start out, you'll want to start small, adding
as little
as half a tablespoon of fermented vegetables to each meal, and gradually
working your way up to about a quarter to half a
cup (2 to 4 oz) of fermented vegetables or other cultured food with one to three meals per day.
I've used a quarter
cup of applesauce
as an egg substitute, but now I'm interested to try this method and see if it
works even better!