by ffadmin | Mar 20, 2016 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
Sweet 'n Sour Cucumber & Red Onion Salad
- 3 cucumbers, sliced
- 1 small red onion, quartered and sliced
- 4 plum tomatoes, quartered (optional)
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- Stevia Plus, to taste
- Chopped dill weed, as desired
- Chopped Italian (flat) parsley, as desired
- Mix all ingredients in a nonmetal container and cover.
- Refrigerate for at least 6 hours, shaking the pan occasionally, to allow flavors to develop.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Mar 18, 2016 | Broths & Soups
Makes 4-6 servings
Springtime Ratatouille
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1½ cups sliced mushrooms
- 1 cut sliced zucchini
- 1 cup sliced yellow squash
- 1 (14-ounce) can tomato purée (Muir Glen)
- 3 scallions, cut into 4-inch lengths, white parts cut in half lengthwise
- 2 cups plum or cherry tomatoes, quartered
- ¼ cup minced cilantro
- ¼ cup minced basil
- ¼ cup minced Italian (flat) parsley
- In a large skillet, heat 1 tablespoon of the oil over medium heat.
- Add the onion, garlic, peppers, and mushrooms; sauté until the vegetables are tender. Remove to a separate bowl.
- Heat the remaining tablespoon of oil and sauté the zucchini and yellow squash until softened.
- Stir in the pepper mixture and tomato purée; cook over medium-low heat for about 10 minutes.
- Stir in the scallions, plum tomatoes, cilantro, basil, and parsley.
- Let simmer 5 to 10 minutes, stirring occasionally until heated through.
- Serve warm.
3.2.2885
Adapted from ‘Hot Times: How to Eat Well, Live Healthy, and Feel Sexy During the Change’.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 13, 2016 | Broths & Soups
Serves 4
Spinach Soup
- 4 scallions, chopped
- 2 garlic cloves, minced
- 4 cups spinach, well packed
- 2 & ¼ cups of no-salt-added vegetable broth
- 1 bay leaf
- 1 teaspoon onion powder
- 1 tablespoon fresh parsley or cilantro
- 1 12-ounce package of tofu
- Juice of ½ lemon
- Juice of ½ lime
- In a large saucepan over medium heat, cook scallions and garlic in ¼ cup of broth for 8 minutes (or until soft).
- Stir in the spinach, cover, and cook for additional 5 minutes.
- Add the remaining broth, bay leaf, and onion powder.
- Simmer in a covered saucepan for an additional 5 minutes. Remove bay leaf.
- Purée the soup in blender, adding parsley or cilantro, tofu, and lemon and lime juice.
- Reheat if needed and serve immediately.
3.2.2885
Make your own no-salt-added Vegetable Broth using our recipe!
Adapted from ‘The Fat Flush Cookbook’
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 10, 2016 | Salads, Sides, & Snacks
Serves 4
Spinach Stuffed Mushrooms
- 1 10-ounce package frozen spinach, thawed and drained
- 1 egg yolk
- 1 garlic clove, minced
- 12 large white mushrooms, cleaned and stemmed
- Heat oven to 350ºF.
- Spray a small baking sheet with nonstick cooking spray.
- In a large bowl, mix spinach, egg yolk, and garlic.
- Stuff each mushroom with spinach mixture and place on baking sheet.
- Bake for 15-20 minutes or until mixture is firm to the touch.
- Serve hot.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 9, 2016 | Food & Recipes, Salads, Sides, & Snacks
Serves 4
Broccoli-Cauliflower Salad
- 4 cups cauliflower florets
- 4 cups broccoli florets
- 2 tablespoons apple cider vinegar
- 4 tablespoons flaxseed oil
- 1 garlic clove, minced
- 2 tablespoons scallions, finely chopped
- ½ teaspoon dried mustard
- In a steamer, place the cauliflower and broccoli and steam until just under-cooked, about 6 minutes.
- Transfer to a bowl and let cool.
- In a small bowl, blend vinegar, oil, garlic, scallions, and mustard.
- Pour the dressing over the cauliflower and broccoli; toss to coat.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
