by ffadmin | Oct 16, 2017 | Salads, Sides, & Snacks
Braised Asparagus and Onions
- ¼ cup red onion, sliced
- ⅛ cup chicken broth
- ½ pound asparagus, bias-sliced into 2" pieces
- ¼ teaspoon dried oregano
- ⅛ teaspoon garlic powder
- ½ cup sliced water chestnuts, cut into thin strips
- Add onions to medium skillet with spritz of olive oil spray and braise until onions are translucent. Add chicken broth to keep from burning.
- In a medium saucepan, cook asparagus covered in a small amount of boiling salted water for 5-7 minutes or until just tender. Drain and add to onions in skillet.
- Add oregano and garlic powder to mixture and stir to coat. Add water chestnuts and cover and cook about 1 minute, or until heated through. Serve immediately.
3.5.3226
by ffadmin | Oct 9, 2017 | Smoothies
Pumpkin Pear Smoothie
- 1 pear, peeled and seeded
- ½ cup canned 100% pumpkin (unsweetened)
- 1 scoop Fat Flush Whey Protein
- 1 tablespoon flaxseed oil
- 8 ounces cran-water
- Spices to taste (legal for your phase)
- Add all ingredients to blender and mix well. Pour into glass and enjoy.
3.5.3226
by ffadmin | Oct 2, 2017 | Dressings, Spices, & Seasonings
Sweet Hot Cranberry Vinaigrette
- ½ cup unsweetened cranberry juice
- ½ cup purified water
- ½ packet Sweetleaf Stevia
- ¼ cup chopped onion
- Sprinkle of cayenne
- Pinch of tarragon (phase 2 & 3)
- 1 tablespoon flaxseed oil
- Add all ingredients except for flaxseed oil to saucepan and simmer until reduced to 3 to 4 tablespoonfuls or about ¼ cup. Remove from heat. Stir in flaxseed oil and drizzle while still hot over a large entree salad with protein.
3.5.3226
by ffadmin | Sep 18, 2017 | Salads, Sides, & Snacks
Spicy Moroccan Style Eggplant
- 1 eggplant, cubed
- 1 can stewed tomatoes, no-salt-added
- 4 garlic cloves, crushed
- 1 teaspoon cinnamon or to taste
- 1 teaspoon cumin or to taste
- 1 teaspoon ginger or to taste
- Preheat oven to 350F. Mix together in a casserole dish and bake for 40 minutes.
3.5.3226
by ffadmin | Sep 11, 2017 | Entrees
Crockpot Beef Braciole
- 1 pound thinly sliced round steak
- 6 black olives
- 2 artichoke hearts
- 2 cloves of garlic
- 2 teaspoons organic extra virgin olive oil
- juice of half a lemon
- toothpicks
- olive oil spray
- 1 32-ounce can Muir Glen Chunky Tomato Sauce
- Place olives, garlic, artichoke hearts, juice of half a lemon and olive oil and place in a mini food processor and blend until creamy. Lie out the round steak on a cutting board.
- Next, spritz a stainless steel skillet with olive oil spray and warm over medium high heat. Begin spreading a thin layer of the olive mixture onto each steak. Roll up the steak and secure with the toothpicks.
- Place each in the pan to brown each side.
- Then, place each roll in the crockpot. Pour a small amount of beef broth into the skillet to deglaze the little brown bits. Pour the juice from the skillet over the braciole.
- Next, pour 2 cups of marinara sauce over the meat and cook on low for 8-10 hours.
3.5.3226
