Stevia- 1/16 tsp.. 9. Almond Milk- 5 tbsp.., Unsweetened Nutrition Information Fat 17g Saturated Fat 4g Carbohydrates 12g Protein 12g Sugar 3g Instructions: 1. Start the recipe by spraying a muffin mug with butter or cooking spray. 2. Now, in a separate mixing bowl, take the coconut flour, flaxseed meal and mix well.
3-4 min — slices 5 mins — whole Corn, Yellow Whole kernel corn: Blanch cleaned ears, chill thoroughly in cold water, cut from cob and pack. 4 minutes Okra Wash only tender pods without breaking, blanch and chill. Pack in alternate directions. For frying, freeze on cookie sheet and then package. 3-5 minutes depending on size Peas, English Wash in pod, shell, blanch tender juicy peas.
Step 5 : Add grated ginger to the pan saute gently for 1 minute. Step 6 : Add capsicum cubes and fry it for 4 minutes and then add a 2 tsp. honey and stir it about 1 minutes. Step 7 : Add corn flour, soy sauce, chilly sauce, water and lemon juices in a bowl and stir it well . Then add the mixture or paste to the pan stir until the sauce thickens.
Pour the mixture silicone muffin pans or no pan with oil slightly spritzed paste muffins. 6. Bake for 25-30 minutes, until a knife or toothpick in the center comes out clean. 7. Let cool for 10 minutes and turn off cookies on wire rack completely.
Linguine Spicy Shrimp • Serves: 4 • Hand Time: 20 min • Total preparation time: 20 min INGREDIENTS • ¼ cup olive oil • 1 ½ pounds peeled and deveined jumbo shrimp • Two cloves garlic • ¼ to ½ teaspoon crushed red pepper • Kosher salt • Two bunches watercress, thick stems removed and torn (about 6 cups) • 1 tablespoon grated lemon zest DIRECTIONS Cook the pasta according to instructions marked on the package. When cooked, drain the pasta, reserving some of the cooking water. Wipe out the pot and heat the oil over medium-high heat. Add the shrimp, red pepper, garlic and ½ teaspoon salt. Keep tossing the mixture occasionally until the ingredients are cooked, 3 to 4 minutes.
Pour the dressing over the salad and toss to combine 3. Serve. PER SERVING Calories: 159; Fat: 14g; Carbs: 9g; Phosphorus: 34mg; Potassium: 195mg; Sodium: 14mg; Protein: 1g Dill Cucumber Cabbage Salad Serves 4 / Prep time: 25 minutes Cucumbers are filled with cool, refreshing juice and are considered to be a powerful diuretic. After you slice the cucumber for this recipe, let it sit for 30 minutes to allow liquid to purge from the slices. Pour off the liquid before mixing in the other ingredients.
When you see it's ready the saffron should be mixed with water and mix the mayonnaise and garlic that is minced in a little bowl. Make sure to stir them until it becomes smooth. Take a small bowl and mix the flour, cayenne pepper, garlic powder, and kosher salt. Each of the eggplant slices should be dipped into the beaten egg and then in the flour mixture bowl. The eggplant should be placed on the baking sheet.
Toast the English muffins and place them on a cookie sheet. Top each piece with slices of tomatoes and sprinkle some mozzarella cheese. Lastly, place each half of the eggs on top and broil until the cheese melts. The versatility of this dish means that it can be taken as a breakfast meal or can be easily prepared as a snack. For added health benefits, add in light doses of olive oil.