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PEPPER & GARLIC GREEN LENTIL TOFU For Green Lentil Tofu 1 3/4 cup soaked green lentils 1 1/2 cups boiling water (to blend) 1 1/2 cups water (for pot) 2 seasoning cubes (I used Edwards & Sons brand) 1 tsp each (once set): Salt & pepper Garlic powder Ginger powder Onion powder 3 tbs arrowroot starch 2 jalapenos 5-6 cloves of garlic 1/3 cup chopped scallion INSTRUCTIONS Add soaked lentils, seasoning cubes and boiling water to a blender. Blend until smooth. Transfer mix to wide pan and cook down on

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cinnamon rolls bites dough: 3/4 cup (180g) warm milk 1 pack (7g) instant yeast 1/4 cup (50g) sugar 1 egg 1 egg yolk (I ended up using only 1 egg but either works!) 1/4 cup (57g) melted unsalted butter 3 cups (360g) bread flour 3/4 tsp (4g) salt *add warm milk into a large bowl and sprinkle on the yeast. give it a little mix and then add in the sugar, eggs, and melted butter. note: if you’re using active dry yeast, you’ll need to activate it in warm milk and sugar first before adding the other in

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50 30 EP. 8 CRISPY RICE AND CHICKEN SALAD 51g Protein | 635 Kcal | 29g Fat | 44g Carbs Welcome to 50 30. Recipes with over 50g of protein that take less than 30 minutes to make. Ingredients for 2 200g Cooked Sushi Rice (cold) 300g Skin-On Chicken Thighs 200g Cherry Tomatoes 1 Carrot 1 Cucumber 2 Eggs 3 Spring Onions 1 Shallot 20g Coriander FOR THE DRESSING 2 Limes 2 Tosp Fish Sauce 1 Tbsp Soy Sauce 1 Tbsp Rice Vinegar 1 Tbsp Gochugaru 1 tbsp sugar Method Start by boiling the eggs. Bring a saucep