21 |
2017-11-07 22:11:10 |
Asian Steak Salad |
Minutes |
Asian |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
21 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
77 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1809 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
81 |
<L2> detail
id |
ts |
key |
value |
81 |
2017-11-07 22:11:10 |
Protein |
27.3g |
|
82 |
<L2> detail
id |
ts |
key |
value |
82 |
2017-11-07 22:11:10 |
Fat |
22.9g |
|
83 |
<L2> detail
id |
ts |
key |
value |
83 |
2017-11-07 22:11:10 |
Fiber |
3.6g |
|
84 |
<L2> detail
id |
ts |
key |
value |
84 |
2017-11-07 22:11:10 |
Calories |
349.9kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
239 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
249 |
<L2> ingredient
id |
ts |
value |
39 |
2017-11-07 22:09:05 |
1 tablespoon Vegetable Oil |
|
241 |
<L2> ingredient
id |
ts |
value |
116 |
2017-11-07 22:10:09 |
1/4 oz Ginger |
|
243 |
<L2> ingredient
id |
ts |
value |
123 |
2017-11-07 22:10:09 |
1 tbsp Organic Tamari |
|
242 |
<L2> ingredient
id |
ts |
value |
226 |
2017-11-07 22:11:06 |
1 medium (approx 2-3/4" long, 2-1/2" dia) Red Sweet Pepper |
|
240 |
<L2> ingredient
id |
ts |
value |
240 |
2017-11-07 22:11:10 |
2 large Young Green Onions |
|
244 |
<L2> ingredient
id |
ts |
value |
244 |
2017-11-07 22:11:10 |
1/2 tbsp Unseasoned Rice Wine Vinegar |
|
245 |
<L2> ingredient
id |
ts |
value |
245 |
2017-11-07 22:11:10 |
1/2 tsp Sesame Oil |
|
246 |
<L2> ingredient
id |
ts |
value |
246 |
2017-11-07 22:11:10 |
1/4 tsp No Calorie Sweetener |
|
247 |
<L2> ingredient
id |
ts |
value |
247 |
2017-11-07 22:11:10 |
8 oz Beef Top Sirloin (Trimmed to 1/8" Fat) |
|
248 |
<L2> ingredient
id |
ts |
value |
248 |
2017-11-07 22:11:10 |
1/4 tsp Curry Powder |
|
250 |
<L2> ingredient
id |
ts |
value |
250 |
2017-11-07 22:11:10 |
5 oz Baby Spinach |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
121 |
<L2> direction
id |
ts |
value |
121 |
2017-11-07 22:11:10 |
Finely chop the garlic and place in a medium bowl. Finely chop the green onions and add to the garlic. Peel and grate the ginger and place in a small bowl. Remove the stem, pith and seeds from the red bell pepper and discard. Cut into ¼-inch thin strip |
|
122 |
<L2> direction
id |
ts |
value |
122 |
2017-11-07 22:11:10 |
To the medium bowl with the garlic and green onions, add tamari sauce, rice wine vinegar, sesame oil and sugar substitute and stir until well combined. Pour HALF of the tamari mixture into the ziplock bag; set aside. |
|
123 |
<L2> direction
id |
ts |
value |
123 |
2017-11-07 22:11:10 |
Pat dry the sirloin steak with paper towels and cut into ⅛-inch slices. Place in the bag with the marinade. Seal the bag tightly and place in the refrigerator to marinate. To the tamari mixture remaining in the medium bowl add the curry powder and the gi |
|
124 |
<L2> direction
id |
ts |
value |
124 |
2017-11-07 22:11:10 |
Heat 1 tablespoon of canola oil in a large sauté pan over medium-high heat. When the pan is hot, remove the steak from the marinade, and quickly stir-fry for 2 to 3 minutes until the beef is cooked through (Discard the marinade). Transfer the steak to a |
|
125 |
<L2> direction
id |
ts |
value |
125 |
2017-11-07 22:11:10 |
Add the red pepper, baby spinach the reserved tamari mixture. Toss to coat all ingredients well. |
|
126 |
<L2> direction
id |
ts |
value |
126 |
2017-11-07 22:11:10 |
Divide the Asian Beef Salad between two plates and enjoy! |
|
id |
direction_id |
|
|
22 |
2017-11-07 22:11:13 |
Balsamic Pork Loin and Cauliflower |
Minutes |
American |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
22 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
130 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
469 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1860 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
85 |
<L2> detail
id |
ts |
key |
value |
85 |
2017-11-07 22:11:13 |
Protein |
38.5g |
|
86 |
<L2> detail
id |
ts |
key |
value |
86 |
2017-11-07 22:11:13 |
Fat |
23g |
|
87 |
<L2> detail
id |
ts |
key |
value |
87 |
2017-11-07 22:11:13 |
Fiber |
4.6g |
|
88 |
<L2> detail
id |
ts |
key |
value |
88 |
2017-11-07 22:11:13 |
Calories |
415.7kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
258 |
<L2> ingredient
id |
ts |
value |
62 |
2017-11-07 22:09:16 |
1/2 tsp Salt |
|
259 |
<L2> ingredient
id |
ts |
value |
63 |
2017-11-07 22:09:16 |
1/2 tsp Black Pepper |
|
256 |
<L2> ingredient
id |
ts |
value |
65 |
2017-11-07 22:09:24 |
12 oz Cauliflower |
|
260 |
<L2> ingredient
id |
ts |
value |
110 |
2017-11-07 22:09:43 |
2 tablespoon Olive Oil |
|
251 |
<L2> ingredient
id |
ts |
value |
251 |
2017-11-07 22:11:13 |
3 tsp Dry Mustard |
|
252 |
<L2> ingredient
id |
ts |
value |
252 |
2017-11-07 22:11:13 |
1/2 tsp Garlic Powder |
|
253 |
<L2> ingredient
id |
ts |
value |
253 |
2017-11-07 22:11:13 |
1/8 tsp Allspice Ground |
|
254 |
<L2> ingredient
id |
ts |
value |
254 |
2017-11-07 22:11:13 |
2 tbsp Balsamic Vinegar of Modena |
|
255 |
<L2> ingredient
id |
ts |
value |
255 |
2017-11-07 22:11:13 |
12 oz Pork Loin (Tenderloin) |
|
257 |
<L2> ingredient
id |
ts |
value |
257 |
2017-11-07 22:11:13 |
1/2 tsp Rosemary (Dried) |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
127 |
<L2> direction
id |
ts |
value |
127 |
2017-11-07 22:11:13 |
Preheat oven to 350°F. Combine the ground mustard, garlic powder, allspice, ¼ teaspoons of salt, ½teaspoon of pepper, balsamic vinegar and 2 tablespoons of olive oil in a medium bowl. Stir to combine well. |
|
128 |
<L2> direction
id |
ts |
value |
128 |
2017-11-07 22:11:13 |
Pat dry the pork tenderloin with paper towels and place in the ziplock bag. Add the marinade, shake to distribute and seal the bag. Refrigerate and let the pork marinate until ready to use. |
|
129 |
<L2> direction
id |
ts |
value |
129 |
2017-11-07 22:11:13 |
In a large bowl, toss the cauliflower florets with dried rosemary, ¼ teaspoon of salt and the and toss until well coated. |
|
130 |
<L2> direction
id |
ts |
value |
130 |
2017-11-07 22:11:13 |
Arrange the cauliflower on a sheet pan lined with foil. Roast in the oven 25 to 30 minutes until lightly browned and tender. |
|
131 |
<L2> direction
id |
ts |
value |
131 |
2017-11-07 22:11:13 |
Place the marinated pork in a baking dish along with the marinade. Roast in the oven for 12 to 14 minutes until ready. |
|
132 |
<L2> direction
id |
ts |
value |
132 |
2017-11-07 22:11:13 |
Divide the roasted cauliflower between two plates. Arrange the slices of pork on top of the cauliflower and spoon any juices over the sliced pork. Enjoy! |
|
id |
direction_id |
|
|
23 |
2017-11-07 22:11:20 |
Italian Chicken Cacciatore |
Minutes |
Italian |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
23 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
862 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1663 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
2419 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
89 |
<L2> detail
id |
ts |
key |
value |
89 |
2017-11-07 22:11:20 |
Protein |
24.6g |
|
90 |
<L2> detail
id |
ts |
key |
value |
90 |
2017-11-07 22:11:20 |
Fat |
20g |
|
91 |
<L2> detail
id |
ts |
key |
value |
91 |
2017-11-07 22:11:20 |
Fiber |
3.4g |
|
92 |
<L2> detail
id |
ts |
key |
value |
92 |
2017-11-07 22:11:20 |
Calories |
331.5kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
266 |
<L2> ingredient
id |
ts |
value |
2 |
2017-11-07 22:08:39 |
3 oz Cherry Tomatoes |
|
267 |
<L2> ingredient
id |
ts |
value |
15 |
2017-11-07 22:08:46 |
12 oz raw Chicken Breast |
|
262 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
273 |
<L2> ingredient
id |
ts |
value |
62 |
2017-11-07 22:09:16 |
1/2 tsp Salt |
|
274 |
<L2> ingredient
id |
ts |
value |
63 |
2017-11-07 22:09:16 |
1/2 tsp Black Pepper |
|
270 |
<L2> ingredient
id |
ts |
value |
79 |
2017-11-07 22:09:30 |
7 1/4 oz Stewed Tomatoes |
|
269 |
<L2> ingredient
id |
ts |
value |
80 |
2017-11-07 22:09:30 |
1/4 tsp Crushed Red Pepper Flakes |
|
264 |
<L2> ingredient
id |
ts |
value |
87 |
2017-11-07 22:09:34 |
1/4 oz Parsley |
|
272 |
<L2> ingredient
id |
ts |
value |
110 |
2017-11-07 22:09:43 |
2 tablespoon Olive Oil |
|
261 |
<L2> ingredient
id |
ts |
value |
261 |
2017-11-07 22:11:20 |
1/4 medium (2-1/2" dia) Onions |
|
263 |
<L2> ingredient
id |
ts |
value |
263 |
2017-11-07 22:11:20 |
1/4 oz Rosemary |
|
265 |
<L2> ingredient
id |
ts |
value |
265 |
2017-11-07 22:11:20 |
1/2 lemon yields Lemon Juice |
|
268 |
<L2> ingredient
id |
ts |
value |
268 |
2017-11-07 22:11:20 |
1/2 serving White Cooking Wine |
|
271 |
<L2> ingredient
id |
ts |
value |
271 |
2017-11-07 22:11:20 |
4 oz Arugula (Rocket) |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
133 |
<L2> direction
id |
ts |
value |
133 |
2017-11-07 22:11:20 |
Peel the onion and cut in half. Cut 1/4 of the onion into ¼-inch dice; set aside. Finely chop the garlic clove; set aside. Remove the rosemary needles from the stems. Roughly chop the rosemary; set aside. Remove the stems from the parsley leaves and di |
|
134 |
<L2> direction
id |
ts |
value |
134 |
2017-11-07 22:11:20 |
Juice only HALF of the lemon into a large bowl; discard seeds. Add 2 tablespoons of olive oil and ¼ teaspoon each of salt and pepper. Mix to combine. Cut the cherry tomatoes in half; add to large bowl with the vinaigrette. |
|
135 |
<L2> direction
id |
ts |
value |
135 |
2017-11-07 22:11:20 |
Pat dry the chicken breasts with paper towels. Season with ¼ teaspoon each of salt and pepper. Heat 3 tablespoons of olive oil in a large non-stick sauté pan over medium-high heat. Add the chicken and sauté about 4 minutes per side. Transfer the chicken |
|
136 |
<L2> direction
id |
ts |
value |
136 |
2017-11-07 22:11:20 |
Add the onion, garlic and rosemary to the sauté pan and over medium-high heat, cook for 4 minutes, stirring, until the onion has softened. Add the white cooking wine and bring to a boil, scraping the bottom of the pan to loosen any browned bits. Add red |
|
137 |
<L2> direction
id |
ts |
value |
137 |
2017-11-07 22:11:20 |
Cook until almost all of the wine has evaporated, about 2 minutes. Add tomatoes. Cover, reduce the heat to low and simmer for 10 minutes until the chicken is cooked through. Remove from heat and set aside. Add the arugula to the lemon vinaigrette and to |
|
138 |
<L2> direction
id |
ts |
value |
138 |
2017-11-07 22:11:20 |
In the center of two plates, place the chicken cacciatore. Place the arugula salad in two bowls and enjoy! |
|
id |
direction_id |
|
|
24 |
2017-11-07 22:11:26 |
Lemon Chicken and Shrimp Kabobs |
20 Minutes |
American |
40 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
24 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
896 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1669 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
2456 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
93 |
<L2> detail
id |
ts |
key |
value |
29 |
2017-11-07 22:09:30 |
Protein |
22.4g |
|
94 |
<L2> detail
id |
ts |
key |
value |
94 |
2017-11-07 22:11:26 |
Fat |
18g |
|
95 |
<L2> detail
id |
ts |
key |
value |
95 |
2017-11-07 22:11:26 |
Fiber |
2.8g |
|
96 |
<L2> detail
id |
ts |
key |
value |
96 |
2017-11-07 22:11:26 |
Calories |
292.5kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
285 |
<L2> ingredient
id |
ts |
value |
12 |
2017-11-07 22:08:39 |
1/4 tsp Salt |
|
278 |
<L2> ingredient
id |
ts |
value |
22 |
2017-11-07 22:08:56 |
1/2 medium (2-1/2" dia) Onions |
|
283 |
<L2> ingredient
id |
ts |
value |
80 |
2017-11-07 22:09:30 |
1/4 tsp Crushed Red Pepper Flakes |
|
275 |
<L2> ingredient
id |
ts |
value |
89 |
2017-11-07 22:09:34 |
1 fruit (2-1/8" dia) Lemon |
|
284 |
<L2> ingredient
id |
ts |
value |
110 |
2017-11-07 22:09:43 |
2 tablespoon Olive Oil |
|
282 |
<L2> ingredient
id |
ts |
value |
183 |
2017-11-07 22:10:43 |
3 1/2 oz Cherry Tomatoes |
|
276 |
<L2> ingredient
id |
ts |
value |
276 |
2017-11-07 22:11:26 |
1 1/2 tbsp Lemon Peel |
|
277 |
<L2> ingredient
id |
ts |
value |
277 |
2017-11-07 22:11:26 |
2 clove Garlic |
|
279 |
<L2> ingredient
id |
ts |
value |
279 |
2017-11-07 22:11:26 |
6 oz Brown Mushrooms (Crimini Italian) |
|
280 |
<L2> ingredient
id |
ts |
value |
280 |
2017-11-07 22:11:26 |
8 oz raw Chicken Breast |
|
281 |
<L2> ingredient
id |
ts |
value |
281 |
2017-11-07 22:11:26 |
8 medium Shrimp |
|
id |
ingredient_id |
|
|
|
25 |
2017-11-07 22:11:33 |
Red Snapper with Tomatoes and Olives |
Minutes |
American |
35 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
25 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
1040 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
1697 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
2665 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
97 |
<L2> detail
id |
ts |
key |
value |
97 |
2017-11-07 22:11:33 |
Protein |
36.8g |
|
98 |
<L2> detail
id |
ts |
key |
value |
98 |
2017-11-07 22:11:33 |
Fat |
15.1g |
|
99 |
<L2> detail
id |
ts |
key |
value |
99 |
2017-11-07 22:11:33 |
Fiber |
1.1g |
|
100 |
<L2> detail
id |
ts |
key |
value |
100 |
2017-11-07 22:11:33 |
Calories |
323.7kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
295 |
<L2> ingredient
id |
ts |
value |
12 |
2017-11-07 22:08:39 |
1/4 tsp Salt |
|
297 |
<L2> ingredient
id |
ts |
value |
13 |
2017-11-07 22:08:39 |
1/4 tsp Black Pepper |
|
290 |
<L2> ingredient
id |
ts |
value |
22 |
2017-11-07 22:08:56 |
1/2 medium (2-1/2" dia) Onions |
|
293 |
<L2> ingredient
id |
ts |
value |
25 |
2017-11-07 22:08:56 |
1 1/2 tsp Unsalted Butter Stick |
|
288 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
296 |
<L2> ingredient
id |
ts |
value |
48 |
2017-11-07 22:09:09 |
1 tablespoon Olive Oil |
|
287 |
<L2> ingredient
id |
ts |
value |
183 |
2017-11-07 22:10:43 |
3 1/2 oz Cherry Tomatoes |
|
286 |
<L2> ingredient
id |
ts |
value |
286 |
2017-11-07 22:11:33 |
2 serving Pitted Kalamata Olives |
|
289 |
<L2> ingredient
id |
ts |
value |
289 |
2017-11-07 22:11:33 |
2/3 tbsp, drained Capers |
|
291 |
<L2> ingredient
id |
ts |
value |
291 |
2017-11-07 22:11:33 |
1 serving Red Cooking Wine |
|
292 |
<L2> ingredient
id |
ts |
value |
292 |
2017-11-07 22:11:33 |
1/8 tsp Crushed Red Pepper Flakes |
|
294 |
<L2> ingredient
id |
ts |
value |
294 |
2017-11-07 22:11:33 |
12 oz Snapper (Fish) (Mixed Species) |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
139 |
<L2> direction
id |
ts |
value |
139 |
2017-11-07 22:11:33 |
Cut the Kalamata olives in half lengthwise; set aside. Cut the cherry tomatoes in half; set aside. Finely chop the garlic cloves; set aside. Peel the onion cut only HALF of the onion into ¼-inch diced pieces; set aside. |
|
140 |
<L2> direction
id |
ts |
value |
140 |
2017-11-07 22:11:33 |
Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. When the oil is hot, add the onion and the olives. Cook, stirring occasionally, 3 minutes, or until the onion is translucent. |
|
141 |
<L2> direction
id |
ts |
value |
141 |
2017-11-07 22:11:33 |
Add the tomatoes, capers, garlic, red cooking wine and the red chili flakes. Bring the mixture to a boil and reduce the heat to medium. Cover and simmer for 5 minutes. |
|
142 |
<L2> direction
id |
ts |
value |
142 |
2017-11-07 22:11:33 |
Meanwhile, pat dry the red snapper with paper towels. Season each fillet with ¼ teaspoon each of salt and pepper. Heat another large sauté pan with the butter over medium-high heat. Add the fillets and cook for 2 minutes on each side until lightly brow |
|
143 |
<L2> direction
id |
ts |
value |
143 |
2017-11-07 22:11:33 |
Transfer the fish to the tomato mixture, cover again and cook for 3 to 4 minutes, just until the fish is cooked through. |
|
144 |
<L2> direction
id |
ts |
value |
144 |
2017-11-07 22:11:33 |
Place a red snapper fillet on each of two plates. Spoon the tomato mixture over the fish and enjoy. |
|
id |
direction_id |
|
|
26 |
2017-11-07 22:11:37 |
NEW! Indian Tikka Chicken with Sauteed Broccoli |
Minutes |
Indian |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
26 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
101 |
<L2> detail
id |
ts |
key |
value |
101 |
2017-11-07 22:11:37 |
Protein |
34.3g |
|
102 |
<L2> detail
id |
ts |
key |
value |
102 |
2017-11-07 22:11:37 |
Fat |
13.3g |
|
103 |
<L2> detail
id |
ts |
key |
value |
103 |
2017-11-07 22:11:37 |
Fiber |
6.4g |
|
104 |
<L2> detail
id |
ts |
key |
value |
104 |
2017-11-07 22:11:37 |
Calories |
324.7kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
307 |
<L2> ingredient
id |
ts |
value |
12 |
2017-11-07 22:08:39 |
1/4 tsp Salt |
|
308 |
<L2> ingredient
id |
ts |
value |
13 |
2017-11-07 22:08:39 |
1/4 tsp Black Pepper |
|
302 |
<L2> ingredient
id |
ts |
value |
15 |
2017-11-07 22:08:46 |
12 oz raw Chicken Breast |
|
305 |
<L2> ingredient
id |
ts |
value |
48 |
2017-11-07 22:09:09 |
1 tablespoon Olive Oil |
|
299 |
<L2> ingredient
id |
ts |
value |
116 |
2017-11-07 22:10:09 |
1/4 oz Ginger |
|
298 |
<L2> ingredient
id |
ts |
value |
298 |
2017-11-07 22:11:37 |
1 fruit (2" dia) Lime |
|
300 |
<L2> ingredient
id |
ts |
value |
300 |
2017-11-07 22:11:37 |
1/2 oz Cilantro |
|
301 |
<L2> ingredient
id |
ts |
value |
301 |
2017-11-07 22:11:37 |
1/4 oz Peppermint (Mint) |
|
303 |
<L2> ingredient
id |
ts |
value |
303 |
2017-11-07 22:11:37 |
1 serving 0% Plain Greek Yogurt (5.3 oz) |
|
304 |
<L2> ingredient
id |
ts |
value |
304 |
2017-11-07 22:11:37 |
1 tsp Chili Powder |
|
306 |
<L2> ingredient
id |
ts |
value |
306 |
2017-11-07 22:11:37 |
12 oz Broccoli |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
145 |
<L2> direction
id |
ts |
value |
145 |
2017-11-07 22:11:37 |
Preheat oven to 375 ºF. Cut lime into equal sized wedges; set aside. Peel and finely chop ginger; set aside. Remove the stems from the cilantro leaves and discard. Rough chop cilantro leaves; set aside. Remove the stems from ONLY 1 teaspoon of the min |
|
146 |
<L2> direction
id |
ts |
value |
146 |
2017-11-07 22:11:37 |
Pat dry chicken breast with paper towels and season with a pinch of salt and pepper. In a medium bowl combine yogurt, ginger, chili powder, HALF of the cilantro and 1 teaspoon of mint and mix well. Add chicken, cover, and marinate for 30 minutes. |
|
147 |
<L2> direction
id |
ts |
value |
147 |
2017-11-07 22:11:37 |
Place the chicken breast on a sheet pan lined with foil and season each chicken breast with a pinch of each salt and pepper |
|
148 |
<L2> direction
id |
ts |
value |
148 |
2017-11-07 22:11:37 |
Place the chicken in the oven and bake for 12 minutes or until fully cooked. Remove from heat and set aside for plating. (USDA recommends cooking chicken to a minimum of 165°F) |
|
149 |
<L2> direction
id |
ts |
value |
149 |
2017-11-07 22:11:37 |
Heat 1 tablespoon olive oil in a medium-non stick sauté pan. When the pan is hot, add the broccoli florets and cook for 3 to 5 minutes or until fork tender. Season with a pinch of each salt and pepper. |
|
150 |
<L2> direction
id |
ts |
value |
150 |
2017-11-07 22:11:37 |
Place the chicken and broccoli in the center of two plates. Enjoy! |
|
id |
direction_id |
|
|
27 |
2017-11-07 22:11:41 |
NEW! Asian Baked Salmon with Bok Choy |
Minutes |
Asian |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
27 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
105 |
<L2> detail
id |
ts |
key |
value |
105 |
2017-11-07 22:11:41 |
Protein |
51g |
|
106 |
<L2> detail
id |
ts |
key |
value |
106 |
2017-11-07 22:11:41 |
Fat |
25.8g |
|
107 |
<L2> detail
id |
ts |
key |
value |
107 |
2017-11-07 22:11:41 |
Fiber |
7.3g |
|
108 |
<L2> detail
id |
ts |
key |
value |
108 |
2017-11-07 22:11:41 |
Calories |
490kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
317 |
<L2> ingredient
id |
ts |
value |
30 |
2017-11-07 22:08:56 |
1 2/3 tablespoon Olive Oil |
|
311 |
<L2> ingredient
id |
ts |
value |
37 |
2017-11-07 22:09:05 |
12 oz, boneless, raw Salmon |
|
309 |
<L2> ingredient
id |
ts |
value |
309 |
2017-11-07 22:11:41 |
1 lemon yields Lemon Juice |
|
310 |
<L2> ingredient
id |
ts |
value |
310 |
2017-11-07 22:11:41 |
2 tbsp Organic Tamari |
|
312 |
<L2> ingredient
id |
ts |
value |
312 |
2017-11-07 22:11:41 |
1 1/2 head Chinese Cabbage (Bok-Choy, Pak-Choi) |
|
313 |
<L2> ingredient
id |
ts |
value |
313 |
2017-11-07 22:11:41 |
6 oz Mushrooms |
|
314 |
<L2> ingredient
id |
ts |
value |
314 |
2017-11-07 22:11:41 |
1/2 tbsp Butter |
|
315 |
<L2> ingredient
id |
ts |
value |
315 |
2017-11-07 22:11:41 |
1/8 tsp Salt |
|
316 |
<L2> ingredient
id |
ts |
value |
316 |
2017-11-07 22:11:41 |
1/8 tsp Black Pepper |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
151 |
<L2> direction
id |
ts |
value |
151 |
2017-11-07 22:11:41 |
Preheat oven to 475 ºF. Juice lemon into a medium bowl and remove seeds. Add tamari sauce and mix to combine. Set HALF of the marinade aside for step 4. Pat dry salmon fillets with paper towels and season with a pinch of salt and pepper. Place into the |
|
152 |
<L2> direction
id |
ts |
value |
152 |
2017-11-07 22:11:41 |
While the salmon is marinating, slice the bok choy in half lengthwise. Remove the stems from the shiitake mushrooms and discard stems. Slice the mushrooms into quarters; set aside. |
|
153 |
<L2> direction
id |
ts |
value |
153 |
2017-11-07 22:11:41 |
Place the butter and 1 tablespoon of olive oil on a sheet tray lined with foil. Place in oven for 2 minutes, until butter melts. -- Place the salmon on the prepared sheet tray and place in the oven. Bake salmon for 8 to 10 minutes or until desired donene |
|
154 |
<L2> direction
id |
ts |
value |
154 |
2017-11-07 22:11:41 |
Heat a large non-stick sauté pan over medium-high heat with 2 teaspoons of olive oil. When the pan is hot add the bok choy and mushrooms and cook for 5 to 7 minutes or until fork tender. |
|
155 |
<L2> direction
id |
ts |
value |
155 |
2017-11-07 22:11:41 |
Add the remaining tamari mixture to the pan and mix to combine. Remove from heat and set aside for plating. |
|
156 |
<L2> direction
id |
ts |
value |
156 |
2017-11-07 22:11:41 |
In the center of two plates, place the bok choy and mushrooms. Place the salmon over the bok choy and mushrooms. Enjoy! |
|
id |
direction_id |
|
|
28 |
2017-11-07 22:11:44 |
NEW! Turkey Tacos with Tomatillos, Radish and Avocado |
Minutes |
Mexican |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
28 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
109 |
<L2> detail
id |
ts |
key |
value |
109 |
2017-11-07 22:11:44 |
Protein |
43.8g |
|
110 |
<L2> detail
id |
ts |
key |
value |
110 |
2017-11-07 22:11:44 |
Fat |
51.3g |
|
111 |
<L2> detail
id |
ts |
key |
value |
111 |
2017-11-07 22:11:44 |
Fiber |
10.3g |
|
112 |
<L2> detail
id |
ts |
key |
value |
112 |
2017-11-07 22:11:44 |
Calories |
704.4kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
327 |
<L2> ingredient
id |
ts |
value |
12 |
2017-11-07 22:08:39 |
1/4 tsp Salt |
|
328 |
<L2> ingredient
id |
ts |
value |
13 |
2017-11-07 22:08:39 |
1/4 tsp Black Pepper |
|
321 |
<L2> ingredient
id |
ts |
value |
148 |
2017-11-07 22:10:26 |
1 lime yields Lime Juice |
|
318 |
<L2> ingredient
id |
ts |
value |
318 |
2017-11-07 22:11:44 |
4 oz Tomatillos |
|
319 |
<L2> ingredient
id |
ts |
value |
319 |
2017-11-07 22:11:44 |
1 pepper Jalapeno Peppers |
|
320 |
<L2> ingredient
id |
ts |
value |
320 |
2017-11-07 22:11:44 |
1/2 oz Cilantro (Coriander) |
|
322 |
<L2> ingredient
id |
ts |
value |
322 |
2017-11-07 22:11:44 |
6 oz Red Cabbage |
|
323 |
<L2> ingredient
id |
ts |
value |
323 |
2017-11-07 22:11:44 |
16 oz Ground Turkey |
|
324 |
<L2> ingredient
id |
ts |
value |
324 |
2017-11-07 22:11:44 |
2 tsp Chili Powder |
|
325 |
<L2> ingredient
id |
ts |
value |
325 |
2017-11-07 22:11:44 |
1 each California Avocados |
|
326 |
<L2> ingredient
id |
ts |
value |
326 |
2017-11-07 22:11:44 |
2 large (1" to 1-1/4" dia) Radishes |
|
329 |
<L2> ingredient
id |
ts |
value |
329 |
2017-11-07 22:11:44 |
2 2/3 tablespoon Olive Oil |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
157 |
<L2> direction
id |
ts |
value |
157 |
2017-11-07 22:11:44 |
Dice the tomatillos into ¼-inch dices; set aside. Remove the stem, pith and seeds from the jalapeño pepper and discard. Dice pepper into ¼-inch dices; set aside. |
|
158 |
<L2> direction
id |
ts |
value |
158 |
2017-11-07 22:11:44 |
Remove the stems from the cilantro leaves and discard stems. Rough chop leaves and place HALF into a medium bowl. Reserve the remaining cilantro for step 4. Cut the lime into 4 wedges - squeeze two wedges of juice into the medium and whisk in 2 tablespoo |
|
159 |
<L2> direction
id |
ts |
value |
159 |
2017-11-07 22:11:44 |
Pat dry ground turkey with paper towels; set aside. Heat a large non-stick sauté pan with 1 tablespoon of olive oil. When the oil is hot, add the turkey and only HALF of the chili powder and ¼ teaspoon of salt. Cook for 10 to 12 minutes until cooked th |
|
160 |
<L2> direction
id |
ts |
value |
160 |
2017-11-07 22:11:44 |
While the ground turkey is cooking, add 2 teaspoons of olive oil in a medium-non stick sauté pan over medium-high heat. When the oil is hot, add the tomatillos, jalapeños, the remaining chili powder, and season with a pinch of salt and pepper. Cook 7 to |
|
161 |
<L2> direction
id |
ts |
value |
161 |
2017-11-07 22:11:44 |
While the salsa is cooking, cut the avocado in half around the pit, remove and discard pit. With a knife, score the avocado flesh without piercing the skin. Using a spoon, scoop out the flesh into a small bowl. Slice the radish into ¼-inch rounds and set |
|
162 |
<L2> direction
id |
ts |
value |
162 |
2017-11-07 22:11:44 |
Divide the cabbage slaw onto two plates, top with ground turkey, radishes, avocado and tomatillo salsa. Enjoy! |
|
id |
direction_id |
|
|
29 |
2017-11-07 22:11:49 |
NEW! Flank Steaks with Smoky Cilantro Sauce and Zucchini |
Minutes |
American |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
29 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
115 |
<L2> detail
id |
ts |
key |
value |
91 |
2017-11-07 22:11:20 |
Fiber |
3.4g |
|
113 |
<L2> detail
id |
ts |
key |
value |
113 |
2017-11-07 22:11:49 |
Protein |
46.5g |
|
114 |
<L2> detail
id |
ts |
key |
value |
114 |
2017-11-07 22:11:49 |
Fat |
33.6g |
|
116 |
<L2> detail
id |
ts |
key |
value |
116 |
2017-11-07 22:11:49 |
Calories |
530.7kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
330 |
<L2> ingredient
id |
ts |
value |
1 |
2017-11-07 22:08:39 |
1/4 oz Cilantro (Coriander) |
|
340 |
<L2> ingredient
id |
ts |
value |
11 |
2017-11-07 22:08:39 |
3 tablespoon Olive Oil |
|
342 |
<L2> ingredient
id |
ts |
value |
13 |
2017-11-07 22:08:39 |
1/4 tsp Black Pepper |
|
332 |
<L2> ingredient
id |
ts |
value |
14 |
2017-11-07 22:08:46 |
2 medium Zucchini |
|
331 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
341 |
<L2> ingredient
id |
ts |
value |
62 |
2017-11-07 22:09:16 |
1/2 tsp Salt |
|
333 |
<L2> ingredient
id |
ts |
value |
333 |
2017-11-07 22:11:49 |
2 tbsp Tomato Paste |
|
334 |
<L2> ingredient
id |
ts |
value |
334 |
2017-11-07 22:11:49 |
1/2 tbsp Red Wine Vinegar |
|
335 |
<L2> ingredient
id |
ts |
value |
335 |
2017-11-07 22:11:49 |
1/2 tsp Cumin |
|
336 |
<L2> ingredient
id |
ts |
value |
336 |
2017-11-07 22:11:49 |
2 serving Spanish Paprika |
|
337 |
<L2> ingredient
id |
ts |
value |
337 |
2017-11-07 22:11:49 |
1/2 serving Chipotle Peppers in Adobo Sauce |
|
338 |
<L2> ingredient
id |
ts |
value |
338 |
2017-11-07 22:11:49 |
1/2 individual packet Sucralose Based Sweetener (Sugar Substitute) |
|
339 |
<L2> ingredient
id |
ts |
value |
339 |
2017-11-07 22:11:49 |
14 oz Beef Flank (Lean Only, Trimmed to 0" Fat, Choice Grade) |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
163 |
<L2> direction
id |
ts |
value |
163 |
2017-11-07 22:11:49 |
Remove the stems from the cilantro leaves and discard stems. Finely chop the cilantro and garlic, set aside. Slice the zucchini into rounds; set aside. |
|
164 |
<L2> direction
id |
ts |
value |
164 |
2017-11-07 22:11:49 |
In a medium bowl, add the tomato paste, vinegar, cumin, paprika, chipotle, cilantro, garlic and only HALF of the sucralose packet. Slowly whisk in 2 tablespoons of olive oil. |
|
165 |
<L2> direction
id |
ts |
value |
165 |
2017-11-07 22:11:49 |
Pat dry flank steak with paper towels and season with a pinch of each salt and pepper. Spray a medium non-stick sauté pan with 1 coat of cooking oil and place the sauté pan over medium-high heat. -- When the pan is hot, add the flank steak and sear on ea |
|
166 |
<L2> direction
id |
ts |
value |
166 |
2017-11-07 22:11:49 |
Add the cilantro sauce and continue to cook for another 2 to 4 minutes until the flank steak is cooked through. Remove from heat and slice into ¼-inch slices against the grain. |
|
167 |
<L2> direction
id |
ts |
value |
167 |
2017-11-07 22:11:49 |
Heat 1 tablespoon of olive oil in a large sauté pan over medium- high heat. Slice the zucchini into rounds, season with a pinch of salt and sauté for 3 minutes or until softened and beginning to brown on the edges. |
|
168 |
<L2> direction
id |
ts |
value |
168 |
2017-11-07 22:11:49 |
Serve flank steak over zucchini topped with the pan sauce. Enjoy! |
|
id |
direction_id |
|
|
30 |
2017-11-07 22:11:52 |
NEW! Spicy Tomato-Jalapeno Chicken Breast with Sauteed Green Beans |
Minutes |
Other |
35 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
30 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
117 |
<L2> detail
id |
ts |
key |
value |
117 |
2017-11-07 22:11:52 |
Protein |
23.9g |
|
118 |
<L2> detail
id |
ts |
key |
value |
118 |
2017-11-07 22:11:52 |
Fat |
18.4g |
|
119 |
<L2> detail
id |
ts |
key |
value |
119 |
2017-11-07 22:11:52 |
Fiber |
3.5g |
|
120 |
<L2> detail
id |
ts |
key |
value |
120 |
2017-11-07 22:11:52 |
Calories |
297.7kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
346 |
<L2> ingredient
id |
ts |
value |
15 |
2017-11-07 22:08:46 |
12 oz raw Chicken Breast |
|
347 |
<L2> ingredient
id |
ts |
value |
47 |
2017-11-07 22:09:09 |
1 tbsp, drained Capers |
|
350 |
<L2> ingredient
id |
ts |
value |
48 |
2017-11-07 22:09:09 |
1 tablespoon Olive Oil |
|
345 |
<L2> ingredient
id |
ts |
value |
53 |
2017-11-07 22:09:16 |
1 tsp Oregano |
|
343 |
<L2> ingredient
id |
ts |
value |
211 |
2017-11-07 22:10:59 |
6 oz Green String Beans |
|
351 |
<L2> ingredient
id |
ts |
value |
237 |
2017-11-07 22:11:06 |
1/3 tsp Salt |
|
344 |
<L2> ingredient
id |
ts |
value |
319 |
2017-11-07 22:11:44 |
1 pepper Jalapeno Peppers |
|
348 |
<L2> ingredient
id |
ts |
value |
348 |
2017-11-07 22:11:53 |
7 oz Red Tomatoes (with Green Chilies, Canned) |
|
349 |
<L2> ingredient
id |
ts |
value |
349 |
2017-11-07 22:11:53 |
1 tbsp Butter |
|
352 |
<L2> ingredient
id |
ts |
value |
352 |
2017-11-07 22:11:53 |
1/3 tsp Black Pepper |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
169 |
<L2> direction
id |
ts |
value |
169 |
2017-11-07 22:11:53 |
Remove the ends from the green beans and discard. Remove the stem, pith and seeds from the jalapeño pepper and discard. Cut the pepper into ½-inch diced pieces; set aside. -- Remove the stems from ONLY 1½ tablespoons of the oregano leaves and discard ste |
|
170 |
<L2> direction
id |
ts |
value |
170 |
2017-11-07 22:11:53 |
Pat dry chicken breast with paper towels and season with a pinch of salt and pepper . |
|
171 |
<L2> direction
id |
ts |
value |
171 |
2017-11-07 22:11:53 |
a medium-non stick sauté pan over medium-high heat, add ½ tablespoon of olive oil. When the oil is hot, add the chicken and sear on each side for 3 minutes. |
|
172 |
<L2> direction
id |
ts |
value |
172 |
2017-11-07 22:11:53 |
Add capers, jalapeños and only HALF of the diced tomatoes. Reduce heat to medium low; cover and simmer until chicken is just cooked through, about 5 minutes. Stir in fresh minced oregano just before serving. (USDA recommends cooking chicken to a minimum |
|
173 |
<L2> direction
id |
ts |
value |
173 |
2017-11-07 22:11:53 |
In a medium sauté pan over medium high heat, add the butter. Once the butter has melted, add the green beans and cook for 3 to 5 minutes or just until fork tender. Season with a pinch of salt and pepper. Remove from heat and keep warm for plating. |
|
174 |
<L2> direction
id |
ts |
value |
174 |
2017-11-07 22:11:53 |
Place the chicken breast in the center of two plates. Spoon the tomato- jalapeño mixture on top of each piece of chicken. Serve the green beans on the side. Enjoy! |
|
id |
direction_id |
|
|
31 |
2017-11-07 22:11:59 |
NEW! Beef Bolognaise with Parmesan for Two |
Minutes |
Italian |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
31 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
121 |
<L2> detail
id |
ts |
key |
value |
121 |
2017-11-07 22:11:59 |
Protein |
45.3g |
|
122 |
<L2> detail
id |
ts |
key |
value |
122 |
2017-11-07 22:11:59 |
Fat |
41.2g |
|
123 |
<L2> detail
id |
ts |
key |
value |
123 |
2017-11-07 22:11:59 |
Fiber |
9.7g |
|
124 |
<L2> detail
id |
ts |
key |
value |
124 |
2017-11-07 22:11:59 |
Calories |
643.2kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
354 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
353 |
<L2> ingredient
id |
ts |
value |
38 |
2017-11-07 22:09:05 |
1 oz Shallots |
|
359 |
<L2> ingredient
id |
ts |
value |
56 |
2017-11-07 22:09:16 |
1 Italian Tomatoes |
|
364 |
<L2> ingredient
id |
ts |
value |
82 |
2017-11-07 22:09:30 |
2 tbsp Parmesan Cheese (Grated) |
|
356 |
<L2> ingredient
id |
ts |
value |
105 |
2017-11-07 22:09:43 |
1 medium Zucchini |
|
358 |
<L2> ingredient
id |
ts |
value |
224 |
2017-11-07 22:11:06 |
1 head Cos or Romaine Lettuce |
|
355 |
<L2> ingredient
id |
ts |
value |
355 |
2017-11-07 22:11:59 |
1 1/3 tablespoon Olive Oil |
|
357 |
<L2> ingredient
id |
ts |
value |
357 |
2017-11-07 22:11:59 |
1 stalk large (11"-12" long) Celery |
|
360 |
<L2> ingredient
id |
ts |
value |
360 |
2017-11-07 22:11:59 |
14 ounce Ground Beef (85% Lean / 15% Fat) |
|
361 |
<L2> ingredient
id |
ts |
value |
361 |
2017-11-07 22:11:59 |
5 1/3 oz Tomato Sauce |
|
362 |
<L2> ingredient
id |
ts |
value |
362 |
2017-11-07 22:11:59 |
1/2 tsp Italian Seasoning |
|
363 |
<L2> ingredient
id |
ts |
value |
363 |
2017-11-07 22:11:59 |
2/3 tbsp Balsamic Vinegar |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
175 |
<L2> direction
id |
ts |
value |
175 |
2017-11-07 22:11:59 |
Finely chop shallot into ¼-inch diced pieces; set aside. Finely chop garlic clove; set aside. Cut the zucchini into ½-inch diced pieces; set aside. Cut the celery into ¼-inch diced pieces; set aside. |
|
176 |
<L2> direction
id |
ts |
value |
176 |
2017-11-07 22:11:59 |
Cut the romaine lettuce into 1-inch pieces and place into a large bowl. Cut the roma tomato into 1-inch diced pieces and add to the large bowl. |
|
177 |
<L2> direction
id |
ts |
value |
177 |
2017-11-07 22:11:59 |
Pat dry ground beef with paper towels and set aside. Sauté the shallot and garlic in ⅓ tablespoon of olive oil over medium heat in a medium saucepan for 1 to 2 minutes until fragrant. Add the ground beef and cook an additional 5 minutes until meat is li |
|
178 |
<L2> direction
id |
ts |
value |
178 |
2017-11-07 22:11:59 |
Add the tomato sauce(only 5⅓oz), Italian spice mix and allow to simmer for 10 minutes. Add the zucchini and celery to the saucepan and mix to combine. |
|
179 |
<L2> direction
id |
ts |
value |
179 |
2017-11-07 22:11:59 |
To the large bowl with the lettuce and tomatoes, add the balsamic vinegar, 1 tablespoon of olive oil and a pinch of salt and pepper Toss to combine. |
|
180 |
<L2> direction
id |
ts |
value |
180 |
2017-11-07 22:11:59 |
In the center of two bowls, place the Beef Bolognaise. Top with Parmesan cheese. Place the Green Salad on a side plate and enjoy! |
|
id |
direction_id |
|
|
32 |
2017-11-07 22:12:05 |
NEW! Tamari-Lemon Pork Loin with Snap Peas |
Minutes |
American |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
32 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
126 |
<L2> detail
id |
ts |
key |
value |
90 |
2017-11-07 22:11:20 |
Fat |
20g |
|
125 |
<L2> detail
id |
ts |
key |
value |
125 |
2017-11-07 22:12:05 |
Protein |
47.6g |
|
127 |
<L2> detail
id |
ts |
key |
value |
127 |
2017-11-07 22:12:05 |
Fiber |
3.1g |
|
128 |
<L2> detail
id |
ts |
key |
value |
128 |
2017-11-07 22:12:05 |
Calories |
434kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
374 |
<L2> ingredient
id |
ts |
value |
12 |
2017-11-07 22:08:39 |
1/4 tsp Salt |
|
373 |
<L2> ingredient
id |
ts |
value |
13 |
2017-11-07 22:08:39 |
1/4 tsp Black Pepper |
|
366 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
372 |
<L2> ingredient
id |
ts |
value |
48 |
2017-11-07 22:09:09 |
1 tablespoon Olive Oil |
|
365 |
<L2> ingredient
id |
ts |
value |
89 |
2017-11-07 22:09:34 |
1 fruit (2-1/8" dia) Lemon |
|
370 |
<L2> ingredient
id |
ts |
value |
129 |
2017-11-07 22:10:13 |
14 oz Pork Loin (Tenderloin) |
|
367 |
<L2> ingredient
id |
ts |
value |
367 |
2017-11-07 22:12:05 |
4 tbsp Tamari Soybean Sauce |
|
368 |
<L2> ingredient
id |
ts |
value |
368 |
2017-11-07 22:12:05 |
3 tsp The Original Worcestershire Sauce |
|
369 |
<L2> ingredient
id |
ts |
value |
369 |
2017-11-07 22:12:05 |
1 tsp Sesame Oil |
|
371 |
<L2> ingredient
id |
ts |
value |
371 |
2017-11-07 22:12:05 |
6 oz Snow or Sugar Snap Peas |
|
id |
ingredient_id |
|
|
|
33 |
2017-11-07 22:12:11 |
NEW! Greek Style Chicken with Zucchini and Mushrooms |
Minutes |
Mediterranean/Greek |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
33 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
131 |
<L2> detail
id |
ts |
key |
value |
95 |
2017-11-07 22:11:26 |
Fiber |
2.8g |
|
129 |
<L2> detail
id |
ts |
key |
value |
129 |
2017-11-07 22:12:11 |
Protein |
31.6g |
|
130 |
<L2> detail
id |
ts |
key |
value |
130 |
2017-11-07 22:12:11 |
Fat |
30.7g |
|
132 |
<L2> detail
id |
ts |
key |
value |
132 |
2017-11-07 22:12:11 |
Calories |
441.4kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
376 |
<L2> ingredient
id |
ts |
value |
21 |
2017-11-07 22:08:56 |
4 oz Brown Mushrooms (Crimini Italian) |
|
383 |
<L2> ingredient
id |
ts |
value |
30 |
2017-11-07 22:08:56 |
1 2/3 tablespoon Olive Oil |
|
382 |
<L2> ingredient
id |
ts |
value |
81 |
2017-11-07 22:09:30 |
1/2 tsp Oregano |
|
380 |
<L2> ingredient
id |
ts |
value |
89 |
2017-11-07 22:09:34 |
1 fruit (2-1/8" dia) Lemon |
|
377 |
<L2> ingredient
id |
ts |
value |
105 |
2017-11-07 22:09:43 |
1 medium Zucchini |
|
384 |
<L2> ingredient
id |
ts |
value |
237 |
2017-11-07 22:11:06 |
1/3 tsp Salt |
|
378 |
<L2> ingredient
id |
ts |
value |
277 |
2017-11-07 22:11:26 |
2 clove Garlic |
|
375 |
<L2> ingredient
id |
ts |
value |
301 |
2017-11-07 22:11:37 |
1/4 oz Peppermint (Mint) |
|
385 |
<L2> ingredient
id |
ts |
value |
352 |
2017-11-07 22:11:53 |
1/3 tsp Black Pepper |
|
379 |
<L2> ingredient
id |
ts |
value |
379 |
2017-11-07 22:12:11 |
4 each Pitted Kalamata Olives |
|
381 |
<L2> ingredient
id |
ts |
value |
381 |
2017-11-07 22:12:11 |
12 oz, boneless, raw (yield after cooking) Chicken Thigh (Skin Eaten) |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
181 |
<L2> direction
id |
ts |
value |
181 |
2017-11-07 22:12:11 |
Remove the stems from the mint leaves and discard stems. Rough chop mint leaves; set aside. Remove the stems from the mushrooms and discard stems. Slice the mushroom caps into quarters; set aside. Cut the zucchini into ½-inch pieces; set aside. Finely |
|
182 |
<L2> direction
id |
ts |
value |
182 |
2017-11-07 22:12:11 |
Slice the remaining lemon into ½-inch sliced rounds and place on a sheet pan lined with foil. Pat dry chicken thighs with paper towels and place over the lemon slices. Gently run your fingers between chicken thighs and the skin to loosen skin. |
|
183 |
<L2> direction
id |
ts |
value |
183 |
2017-11-07 22:12:11 |
Lift the skin from each chicken thigh and rub garlic between skin and thigh. Repeat process with remaining chicken thighs and garlic. Drizzle and lemon juice and ⅔ tablespoon of olive oil over chicken thighs. Season with a pinch of salt and pepper and r |
|
184 |
<L2> direction
id |
ts |
value |
184 |
2017-11-07 22:12:11 |
Evenly sprinkle the mint, Kalamata olives and HALF of the dried oregano over the chicken . Place in the oven and bake for 10 to 12 minutes or until chicken is fully cooked. (USDA recommends cooking chicken to a minimum of 165°F) |
|
185 |
<L2> direction
id |
ts |
value |
185 |
2017-11-07 22:12:11 |
In a medium non-stick sauté pan over medium-high heat add 1 tablespoon of olive oil. When the pan is hot, add the mushrooms, zucchini, the remaining oregano and a pinch of each salt and pepper. Cook for 5 minutes or until vegetables or tender. Remove fr |
|
186 |
<L2> direction
id |
ts |
value |
186 |
2017-11-07 22:12:11 |
In the center of two plates, place the zucchini and mushrooms and top with chicken. Enjoy! |
|
id |
direction_id |
|
|
34 |
2017-11-07 22:12:15 |
NEW! Tilapia with Olive Butter and Broccoli |
Minutes |
Mediterranean/Greek |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
34 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
133 |
<L2> detail
id |
ts |
key |
value |
133 |
2017-11-07 22:12:15 |
Protein |
36.2g |
|
134 |
<L2> detail
id |
ts |
key |
value |
134 |
2017-11-07 22:12:15 |
Fat |
25.2g |
|
135 |
<L2> detail
id |
ts |
key |
value |
135 |
2017-11-07 22:12:15 |
Fiber |
2.4g |
|
136 |
<L2> detail
id |
ts |
key |
value |
136 |
2017-11-07 22:12:15 |
Calories |
396.9kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
392 |
<L2> ingredient
id |
ts |
value |
12 |
2017-11-07 22:08:39 |
1/4 tsp Salt |
|
393 |
<L2> ingredient
id |
ts |
value |
13 |
2017-11-07 22:08:39 |
1/4 tsp Black Pepper |
|
391 |
<L2> ingredient
id |
ts |
value |
48 |
2017-11-07 22:09:09 |
1 tablespoon Olive Oil |
|
386 |
<L2> ingredient
id |
ts |
value |
89 |
2017-11-07 22:09:34 |
1 fruit (2-1/8" dia) Lemon |
|
387 |
<L2> ingredient
id |
ts |
value |
387 |
2017-11-07 22:12:15 |
10 each Pitted Kalamata Olives |
|
388 |
<L2> ingredient
id |
ts |
value |
388 |
2017-11-07 22:12:15 |
2 tbsp Butter |
|
389 |
<L2> ingredient
id |
ts |
value |
389 |
2017-11-07 22:12:15 |
12 oz Tilapia (Fish) |
|
390 |
<L2> ingredient
id |
ts |
value |
390 |
2017-11-07 22:12:15 |
4 oz Broccoli |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
187 |
<L2> direction
id |
ts |
value |
187 |
2017-11-07 22:12:15 |
Zest and juice lemon into a medium bowl and discard seeds. Rough chop kalamata olives and add to the bowl with the zest and juice. |
|
188 |
<L2> direction
id |
ts |
value |
188 |
2017-11-07 22:12:15 |
Add the butter (room temperature) to the bowl with the kalamata olives. Season with a pinch of salt and pepper. |
|
189 |
<L2> direction
id |
ts |
value |
189 |
2017-11-07 22:12:15 |
Pat dry tilapia fillets with paper towels and season with a pinch of salt and pepper. |
|
190 |
<L2> direction
id |
ts |
value |
190 |
2017-11-07 22:12:15 |
In a medium non-stick sauté pan over medium heat, add ½ tablespoon of olive oil. When the oil is hot, add the broccoli and cook for 5 minutes until fork tender. Season with a pinch of salt and pepper and remove from heat. |
|
191 |
<L2> direction
id |
ts |
value |
191 |
2017-11-07 22:12:15 |
Heat another medium-non stick sauté pan over medium-high heat and add ½ tablespoon of olive oil. When the oil is hot, add the tilapia and sear on each side for 3 minutes or until desired doneness. (FDA recommends cooking fish to a minimum of 145°F) |
|
192 |
<L2> direction
id |
ts |
value |
192 |
2017-11-07 22:12:15 |
Place the tilapia in the center of two plates. Equally spoon the olive butter over the fillets. Serve the broccoli on the side. Enjoy! |
|
id |
direction_id |
|
|
35 |
2017-11-07 22:12:21 |
NEW! Chicken Curry with Bell Peppers |
Minutes |
Indian |
45 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
35 |
<L2> category_1
id |
ts |
title |
1 |
2017-11-07 21:02:21 |
Fresh Low Carb Ingredients |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
139 |
<L2> detail
id |
ts |
key |
value |
71 |
2017-11-07 22:10:52 |
Fiber |
3.9g |
|
137 |
<L2> detail
id |
ts |
key |
value |
137 |
2017-11-07 22:12:21 |
Protein |
47.4g |
|
138 |
<L2> detail
id |
ts |
key |
value |
138 |
2017-11-07 22:12:21 |
Fat |
25.7g |
|
140 |
<L2> detail
id |
ts |
key |
value |
140 |
2017-11-07 22:12:21 |
Calories |
481.4kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
394 |
<L2> ingredient
id |
ts |
value |
1 |
2017-11-07 22:08:39 |
1/4 oz Cilantro (Coriander) |
|
404 |
<L2> ingredient
id |
ts |
value |
20 |
2017-11-07 22:08:46 |
2 tsp Olive Oil |
|
397 |
<L2> ingredient
id |
ts |
value |
34 |
2017-11-07 22:09:05 |
1 clove Garlic |
|
398 |
<L2> ingredient
id |
ts |
value |
116 |
2017-11-07 22:10:09 |
1/4 oz Ginger |
|
403 |
<L2> ingredient
id |
ts |
value |
292 |
2017-11-07 22:11:33 |
1/8 tsp Crushed Red Pepper Flakes |
|
402 |
<L2> ingredient
id |
ts |
value |
388 |
2017-11-07 22:12:15 |
2 tbsp Butter |
|
395 |
<L2> ingredient
id |
ts |
value |
395 |
2017-11-07 22:12:21 |
2 medium (approx 2-3/4" long, 2-1/2" dia) Bell Peppers |
|
396 |
<L2> ingredient
id |
ts |
value |
396 |
2017-11-07 22:12:21 |
1 medium (2-1/2" dia) Onions |
|
399 |
<L2> ingredient
id |
ts |
value |
399 |
2017-11-07 22:12:21 |
1/4 cup Chicken Broth, Bouillon or Consomme |
|
400 |
<L2> ingredient
id |
ts |
value |
400 |
2017-11-07 22:12:21 |
16 oz Chicken Thigh Meat (Broilers or Fryers) |
|
401 |
<L2> ingredient
id |
ts |
value |
401 |
2017-11-07 22:12:21 |
1 1/2 tsp Curry Powder |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
193 |
<L2> direction
id |
ts |
value |
193 |
2017-11-07 22:12:21 |
Remove the stems from the cilantro leaves and discard stem. Rough chop the cilantro leaves and set aside. Remove the stems, pith and seeds from the bell peppers and discard. Slice the bell peppers into ¼-inch sliced pieces; set aside. |
|
194 |
<L2> direction
id |
ts |
value |
194 |
2017-11-07 22:12:21 |
Peel the onion and cut into -inch sliced; set aside. Finely chop garlic; set aside. Peel ginger and finely chop; set aside. In a small bowl mix together ¼ cup of water and chicken stock concentrate. |
|
195 |
<L2> direction
id |
ts |
value |
195 |
2017-11-07 22:12:21 |
Pat dry chicken thighs with paper towels and slice into ½-inch pieces. Set aside. Heat a butter in a medium non-stick sauté pan over medium high heat. Add the chicken and cook for 5 minutes or until cooked through. |
|
196 |
<L2> direction
id |
ts |
value |
196 |
2017-11-07 22:12:21 |
Add curry powder, red chili flakes and garlic and ginger and cook, stirring occasionally, 2 minutes. Add chicken stock and bring to a boil. Reduce heat to medium low; simmer, stirring occasionally, 5 minutes. Remove from heat and keep warm for plating. (U |
|
197 |
<L2> direction
id |
ts |
value |
197 |
2017-11-07 22:12:21 |
Heat a medium sauté pan over medium-high heat. Add 2 teaspoons of olive oil and when hot add the onions and bell peppers. - Sauté for 5 minutes or until onions are caramelized. |
|
198 |
<L2> direction
id |
ts |
value |
198 |
2017-11-07 22:12:21 |
In the center of two plates, place the bell pepper mixture. Top with the Chicken Curry on the side. Enjoy! |
|
id |
direction_id |
|
|
36 |
2017-11-07 22:12:25 |
Almond and Coconut Muffin in a Minute |
3 Minutes |
American |
1 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
36 |
<L2> category_1
id |
ts |
title |
2 |
2017-11-07 21:18:46 |
Breakfast Recipes |
|
62 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
84 |
<L2> category_1
id |
ts |
title |
4 |
2017-11-07 21:24:04 |
Snack Recipes |
|
109 |
<L2> category_1
id |
ts |
title |
5 |
2017-11-07 21:25:01 |
Sides |
|
136 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
141 |
<L2> detail
id |
ts |
key |
value |
141 |
2017-11-07 22:12:25 |
Protein |
9.7g |
|
142 |
<L2> detail
id |
ts |
key |
value |
142 |
2017-11-07 22:12:25 |
Fat |
16.8g |
|
143 |
<L2> detail
id |
ts |
key |
value |
143 |
2017-11-07 22:12:25 |
Fiber |
3g |
|
144 |
<L2> detail
id |
ts |
key |
value |
144 |
2017-11-07 22:12:25 |
Calories |
208.4kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
407 |
<L2> ingredient
id |
ts |
value |
142 |
2017-11-07 22:10:19 |
1 teaspoon Sucralose Based Sweetener (Sugar Substitute) |
|
411 |
<L2> ingredient
id |
ts |
value |
215 |
2017-11-07 22:10:59 |
1 large Egg |
|
405 |
<L2> ingredient
id |
ts |
value |
405 |
2017-11-07 22:12:25 |
2 Tbsp Almond Meal Flour |
|
406 |
<L2> ingredient
id |
ts |
value |
406 |
2017-11-07 22:12:25 |
1/3 Tbsp Organic High Fiber Coconut Flour |
|
408 |
<L2> ingredient
id |
ts |
value |
408 |
2017-11-07 22:12:25 |
1/2 tsp Cinnamon |
|
409 |
<L2> ingredient
id |
ts |
value |
409 |
2017-11-07 22:12:25 |
1/4 tsp Baking Powder (Straight Phosphate, Double Acting) |
|
410 |
<L2> ingredient
id |
ts |
value |
410 |
2017-11-07 22:12:25 |
2/24 tsp Salt |
|
412 |
<L2> ingredient
id |
ts |
value |
412 |
2017-11-07 22:12:25 |
1 tsp Extra Virgin Olive Oil |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
199 |
<L2> direction
id |
ts |
value |
199 |
2017-11-07 22:12:25 |
Place all dry ingredients in a coffee mug. Stir to combine. |
|
200 |
<L2> direction
id |
ts |
value |
200 |
2017-11-07 22:12:25 |
Add the egg and oil. Stir until thoroughly combined. |
|
201 |
<L2> direction
id |
ts |
value |
201 |
2017-11-07 22:12:25 |
Microwave for 1 minute. Use a knife if necessary to help remove the muffin from the cup, slice, butter, eat. |
|
id |
direction_id |
|
|
37 |
2017-11-07 22:12:33 |
Almond Muffin in a Minute |
3 Minutes |
American |
1 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
37 |
<L2> category_1
id |
ts |
title |
2 |
2017-11-07 21:18:46 |
Breakfast Recipes |
|
64 |
<L2> category_1
id |
ts |
title |
3 |
2017-11-07 21:23:24 |
Entree Recipes |
|
85 |
<L2> category_1
id |
ts |
title |
4 |
2017-11-07 21:24:04 |
Snack Recipes |
|
138 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
147 |
<L2> detail
id |
ts |
key |
value |
83 |
2017-11-07 22:11:10 |
Fiber |
3.6g |
|
145 |
<L2> detail
id |
ts |
key |
value |
145 |
2017-11-07 22:12:33 |
Protein |
12.3g |
|
146 |
<L2> detail
id |
ts |
key |
value |
146 |
2017-11-07 22:12:33 |
Fat |
23.5g |
|
148 |
<L2> detail
id |
ts |
key |
value |
148 |
2017-11-07 22:12:33 |
Calories |
276.9kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
417 |
<L2> ingredient
id |
ts |
value |
408 |
2017-11-07 22:12:25 |
1/2 tsp Cinnamon |
|
415 |
<L2> ingredient
id |
ts |
value |
409 |
2017-11-07 22:12:25 |
1/4 tsp Baking Powder (Straight Phosphate, Double Acting) |
|
413 |
<L2> ingredient
id |
ts |
value |
413 |
2017-11-07 22:12:33 |
1/4 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g) |
|
414 |
<L2> ingredient
id |
ts |
value |
414 |
2017-11-07 22:12:33 |
1 tsp No Calorie Sweetener |
|
416 |
<L2> ingredient
id |
ts |
value |
416 |
2017-11-07 22:12:33 |
1 dash Salt |
|
418 |
<L2> ingredient
id |
ts |
value |
418 |
2017-11-07 22:12:33 |
1 large Egg (Whole) |
|
419 |
<L2> ingredient
id |
ts |
value |
419 |
2017-11-07 22:12:33 |
1 tsp Canola Vegetable Oil |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
202 |
<L2> direction
id |
ts |
value |
199 |
2017-11-07 22:12:25 |
Place all dry ingredients in a coffee mug. Stir to combine. |
|
203 |
<L2> direction
id |
ts |
value |
200 |
2017-11-07 22:12:25 |
Add the egg and oil. Stir until thoroughly combined. |
|
204 |
<L2> direction
id |
ts |
value |
201 |
2017-11-07 22:12:25 |
Microwave for 1 minute. Use a knife if necessary to help remove the muffin from the cup, slice, butter, eat. |
|
id |
direction_id |
|
|
38 |
2017-11-07 22:12:37 |
Almond Protein Pancakes |
5 Minutes |
American |
10 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
38 |
<L2> category_1
id |
ts |
title |
2 |
2017-11-07 21:18:46 |
Breakfast Recipes |
|
140 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
149 |
<L2> detail
id |
ts |
key |
value |
149 |
2017-11-07 22:12:37 |
Protein |
21.9g |
|
150 |
<L2> detail
id |
ts |
key |
value |
150 |
2017-11-07 22:12:37 |
Fat |
9.1g |
|
151 |
<L2> detail
id |
ts |
key |
value |
151 |
2017-11-07 22:12:37 |
Fiber |
1.3g |
|
152 |
<L2> detail
id |
ts |
key |
value |
152 |
2017-11-07 22:12:37 |
Calories |
187.4kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
420 |
<L2> ingredient
id |
ts |
value |
420 |
2017-11-07 22:12:37 |
2 oz Vanilla Whey Protein |
|
421 |
<L2> ingredient
id |
ts |
value |
421 |
2017-11-07 22:12:37 |
1/4 cup Almond Meal Flour |
|
422 |
<L2> ingredient
id |
ts |
value |
422 |
2017-11-07 22:12:37 |
3 Tbsp Whole Grain Soy Flour |
|
423 |
<L2> ingredient
id |
ts |
value |
423 |
2017-11-07 22:12:37 |
1 tsp Baking Powder (Straight Phosphate, Double Acting) |
|
424 |
<L2> ingredient
id |
ts |
value |
424 |
2017-11-07 22:12:37 |
3 large Egg (Whole) |
|
425 |
<L2> ingredient
id |
ts |
value |
425 |
2017-11-07 22:12:37 |
1/3 cup Large or Small Curd Creamed Cottage Cheese |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
205 |
<L2> direction
id |
ts |
value |
205 |
2017-11-07 22:12:37 |
Mix the protein powder (1oz is about 4 Tbsp), almond meal, soy flour and baking powder together. Whisk the eggs, then blend together with the cottage cheese (substitute cream cheese if cottage cheese is not on your accepted foods list). |
|
206 |
<L2> direction
id |
ts |
value |
206 |
2017-11-07 22:12:37 |
Heat a large nonstick skillet or griddle over medium heat. Lightly grease with butter or canola oil. |
|
207 |
<L2> direction
id |
ts |
value |
207 |
2017-11-07 22:12:37 |
Using about 1/4 cup per pancake, drop batter onto the skillet. When bubbles begin to form in the middle of each pancake, turn over and cook another 2 minutes or until firm. |
|
208 |
<L2> direction
id |
ts |
value |
208 |
2017-11-07 22:12:37 |
Repeat, keeping pancakes warm in the oven. |
|
id |
direction_id |
|
|
39 |
2017-11-07 22:12:43 |
Almond Protein Pancakes with Blueberries |
5 Minutes |
American |
10 Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
39 |
<L2> category_1
id |
ts |
title |
2 |
2017-11-07 21:18:46 |
Breakfast Recipes |
|
141 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
155 |
<L2> detail
id |
ts |
key |
value |
63 |
2017-11-07 22:10:35 |
Fiber |
4.1g |
|
153 |
<L2> detail
id |
ts |
key |
value |
153 |
2017-11-07 22:12:43 |
Protein |
24g |
|
154 |
<L2> detail
id |
ts |
key |
value |
154 |
2017-11-07 22:12:43 |
Fat |
13.9g |
|
156 |
<L2> detail
id |
ts |
key |
value |
156 |
2017-11-07 22:12:43 |
Calories |
256.5kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
429 |
<L2> ingredient
id |
ts |
value |
409 |
2017-11-07 22:12:25 |
1/4 tsp Baking Powder (Straight Phosphate, Double Acting) |
|
426 |
<L2> ingredient
id |
ts |
value |
426 |
2017-11-07 22:12:43 |
2 Tbsp Blanched Almond Flour |
|
427 |
<L2> ingredient
id |
ts |
value |
427 |
2017-11-07 22:12:43 |
3/4 large Egg (Whole) |
|
428 |
<L2> ingredient
id |
ts |
value |
428 |
2017-11-07 22:12:43 |
1 1/2 Tbsp Whole Grain Soy Flour |
|
430 |
<L2> ingredient
id |
ts |
value |
430 |
2017-11-07 22:12:43 |
1/2 oz Large or Small Curd Creamed Cottage Cheese |
|
431 |
<L2> ingredient
id |
ts |
value |
431 |
2017-11-07 22:12:43 |
2 Tbsp Vanilla Whey Protein |
|
432 |
<L2> ingredient
id |
ts |
value |
432 |
2017-11-07 22:12:43 |
1/4 cup Fresh Blueberries |
|
id |
ingredient_id |
|
<L1> recipe_x_direction
id |
direction_id |
210 |
<L2> direction
id |
ts |
value |
206 |
2017-11-07 22:12:37 |
Heat a large nonstick skillet or griddle over medium heat. Lightly grease with butter or canola oil. |
|
211 |
<L2> direction
id |
ts |
value |
207 |
2017-11-07 22:12:37 |
Using about 1/4 cup per pancake, drop batter onto the skillet. When bubbles begin to form in the middle of each pancake, turn over and cook another 2 minutes or until firm. |
|
209 |
<L2> direction
id |
ts |
value |
209 |
2017-11-07 22:12:43 |
Combine the almond flour, protein powder, soy flour and baking powder together. Stir in the beaten egg and cottage cheese until blended. |
|
212 |
<L2> direction
id |
ts |
value |
212 |
2017-11-07 22:12:43 |
Serve with blueberries Or add blueberries to the pancake batter before cooking. |
|
id |
direction_id |
|
|
40 |
2017-11-07 22:12:49 |
Almond Raspberry Smoothie |
5 Minutes |
American |
Minutes |
Phase 1 |
<L1> category_1_x_recipe
id |
category_1_id |
40 |
<L2> category_1
id |
ts |
title |
2 |
2017-11-07 21:18:46 |
Breakfast Recipes |
|
142 |
<L2> category_1
id |
ts |
title |
6 |
2017-11-07 21:30:22 |
Gluten Free Recipes |
|
180 |
<L2> category_1
id |
ts |
title |
8 |
2017-11-07 21:15:02 |
Drink and Smoothie Recipes |
|
id |
category_1_id |
|
<L1> recipe_x_detail
id |
detail_id |
157 |
<L2> detail
id |
ts |
key |
value |
157 |
2017-11-07 22:12:49 |
Protein |
18.2g |
|
158 |
<L2> detail
id |
ts |
key |
value |
158 |
2017-11-07 22:12:49 |
Fat |
13.7g |
|
159 |
<L2> detail
id |
ts |
key |
value |
159 |
2017-11-07 22:12:49 |
Fiber |
6.9g |
|
160 |
<L2> detail
id |
ts |
key |
value |
160 |
2017-11-07 22:12:49 |
Calories |
259.4kcal |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
433 |
<L2> ingredient
id |
ts |
value |
433 |
2017-11-07 22:12:49 |
4 oz Greek Yogurt - Plain (Container) |
|
434 |
<L2> ingredient
id |
ts |
value |
434 |
2017-11-07 22:12:49 |
1/2 cup Red Raspberries |
|
435 |
<L2> ingredient
id |
ts |
value |
435 |
2017-11-07 22:12:49 |
20 each whole Blanched & Slivered Almonds |
|
436 |
<L2> ingredient
id |
ts |
value |
436 |
2017-11-07 22:12:49 |
1/2 cup Pure Almond Milk - Unsweetened Original |
|
id |
ingredient_id |
|
|
|