Sweet Hot Cranberry Vinaigrette

Sweet Hot Cranberry Vinaigrette

Sweet Hot Cranberry Vinaigrette
 
Serves: 1 serving
Ingredients
  • 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
Instructions
  1. 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.

 

Turkey Sausage and Kale Soup

Turkey Sausage and Kale Soup

Turkey Sausage and Kale Soup
 
Prep time
Cook time
Total time
 
Recipe type: Soup
Serves: 3 quarts - 8 to 10 servings
Ingredients
  • 2 large sweet potatoes, cubed
  • 1 large onion, chopped
  • 6 cloves garlic, minced/pressed
  • 8-10 baby carrots, halved
  • 8-10 grape tomatoes
  • 1 medium eggplant, cubed
  • 1 large bunch kale, coarsely chopped
  • 2 large portobello mushrooms, cubed
  • 1 quart low-sodium chicken or beef broth
  • 1 14.5 ounce can organic diced tomatoes
  • 1 teaspoon fennel seed
  • ½ teaspoon thyme
  • ½ teaspoon dried parsley
  • 3 bay leaves
  • Cayenne pepper to taste
  • Turkey Sausages:
  • 1 lb ground turkey
  • 1 tablespoon red pepper, finely chopped
  • ½ small onion, diced
  • ½ teaspoon fennel seed
  • 1 tablespoon dried parsley
  • 1 clove garlic, minced/pressed
  • 1 egg
  • 3 tablespoons ground flax seeds
Instructions
Soup
  1. Saute onions, sweet potatoes and carrots for five minutes.
  2. Add garlic and broth and simmer one minute.
  3. Toss in remaining ingredients and add more broth if needed.
  4. Simmer on low heat covered for two hours. While simmering make Turkey Sausages
Turkey Sausages
  1. Mix all ingredients and form into mini turkey balls the size of a quarter. Brown in pan coated with thin layer of chicken broth or olive oil spray. Turn frequently. Cut in half and saute the the middle. Add to soup.

 

Spicy Moroccan Style Eggplant

Spicy Moroccan Style Eggplant

Spicy Moroccan Style Eggplant
 
Prep time
Cook time
Total time
 
Recipe type: Side Dish
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 350F. Mix together in a casserole dish and bake for 40 minutes.

 

Crockpot Braciole

Crockpot Braciole

Crockpot Beef Braciole
 
Cook time
Total time
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Place each in the pan to brown each side.
  4. 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.
  5. Next, pour 2 cups of marinara sauce over the meat and cook on low for 8-10 hours.

 

Cinnamon Dumplings

Cinnamon Dumplings

Cinnamon Dumplings
 
Recipe type: Breakfast
Serves: 1 serving
Ingredients
Fruit topping:
  • ½ cup raspberries (fresh or frozen)
  • ½ peach (or 5 frozen slices)
  • ½ packet SweetLeaf Stevia (optional)
  • Cinnamon to taste
Dumplings:
  • 1 scoop Fat Flush vanilla whey
  • ½ egg (beat egg and use ½)
  • dash cinnamon
  • dash ground cloves
Instructions
  1. Warm berries, peaches, stevia and cinnamon in a pan spritzed with olive oil spray.
  2. Mix whey powder, egg and dash of cinnamon in a bowl until you get a dumpling consistency.
  3. In a separate pan, boil a cup of water with a dash of cinnamon and cloves. Spoon dumpling batter into boiling water by the heaping teaspoon. You will have enough for 4 cute dumplings. Cook for 1½ minutes. Serve in a bowl with warm berries and peaches.

 

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