by ffadmin | Jan 3, 2016 | Entrees
Serves 4
- 4 medium eggplants
- 4 medium onions chopped
- 6 garlic cloves minced
- 8 tablespoons no-salt-added chicken broth
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 8 Roma tomatoes chopped
- 4 tablespoons fresh parsley chopped
Preheat oven to 400°F.
In oven, roast eggplants whole on a nonstick baking sheet until brown on the outside and soft on the inside (test with a fork) for about 30 minutes or until done.
Cool, peel, and mash the pulp.
In a large, nonstick skillet or wok, saute the onions and garlic in the broth, for about 20 minutes, until soft.
Stir in mashed eggplant, add turmeric and cumin, and saute for 2 minutes.
Add tomatoes and cook for 5 minutes.
Add parsley and stir until the dish is cooked through.
Make your own no-salt-added Chicken Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 2, 2016 | Entrees
Serves 4
- 4 6-ounce cans of tuna in water, rinsed and drained
- 4 tablespoons flaxseed oil
- 1 cup celery finely chopped
- 1/2 cup onion finely minced
- 2 teaspoons turmeric
- 4 medium tomatoes
Mix tuna, flaxseed oil, celery, onion, and turmeric together.
Cut off top of tomatoes about 1/4 of the way down and save tops.
Scoop out pulp, drain, and stuff with tuna salad.
Replace the top of the tomatoes.
Variations: Swap the tuna for salmon or mackerel. Swap the tomatoes with red bell peppers. Try sliced egg in your tuna salad!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 1, 2016 | Breakfast, Entrees, Salads, Sides, & Snacks
Simple and flexible, this recipe is great for snacks, breakfast, lunch or dinner. This faux-flatbread is not only healthy and low calorie, it is also full of protein and so delicious!
- 1 10 oz package frozen chopped spinach, thawed and drained
- 2 large eggs
- 2 large egg whites
- 1/2 tsp minced garlic
- 1/4 cup chopped onions
Preheat the oven to 400 F.
In a mixing bowl, stir together all the ingredients.
Line a baking sheet with parchment paper; pour the mixture evenly onto the pan.
Bake for 15 minutes.
Holding the ends of the parchment paper, pick up the flatbread and lay on a cooling rack or towel.
Cut into sandwich or wrap-size pieces and load with your favorite toppings.
Try adding 1/4 cup of both chopped red and orange bell peppers, to provide a colorful contrast to the bright green spinach. One-quarter cup each of chopped artichokes or water chestnuts are delicious additions as well.
In Winter and Spring Fat Flush, sprinkle with a pinch of basil and oregano for an Italian twist. This "flatbread" has so many functions... cut into wedges and top with your favorite veggies or spreads. Or cut it into squares, fill with tuna or egg salad, and it becomes a wrap. Its uses are only limited by your creativity!
Safe for all seasons
by ffadmin | Dec 29, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes 16 crackers
- Olive oil spray
- 1 cup milled flax seeds
- 1/2 cup vegetable broth
- 4 tsp All-Purpose Seasoning
Preheat the oven to 275°F.
In a large bowl, mix dry ingredients.
Add the broth and let sit for 1-2 minutes.
Stir the mixture with a fork until the seeds start sticking together, about 5 minutes.
Spoon the mixture onto a cookie sheet sprayed with olive oil spray and cover with wax paper.
Using a rolling pin, or drinking glass, roll the mixture flat and out towards the edge of the cookie sheet; remove and discard the top wax paper.
Bake for 1 to 1 1/2 hours, until crackers lift off the cookie sheet and crack apart easily.
Make your own Fat Flush All-Purpose Seasoning!
Tip: Before you put the mixture in the oven, score them lightly with a pizza cutter so they’ll break into more even pieces.
Variation: Try using any of your favorite seasoning mixtures!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Dec 27, 2015 | Broths & Soups, Fat Flush Soup, Food & Recipes
Makes 10-12 cups (Serving Size is 2 to 3 cups)
- 2 tsp. olive oil
- 1 ¼ lbs. lean ground beef turkey or chopped chicken*
- 1 large onion peeled and chopped
- 1 large red orange and/or green pepper, seeded and chopped
- 1 large zucchini or yellow squash chopped
- 8 oz. mushrooms chopped
- 2 cloves garlic peeled and chopped
- 1 bottle 46 oz. reduced-sodium tomato or vegetable cocktail juice
- 1 can 15 oz. pinto, garbanzo or black beans, rinsed and drained
- 1 can 14 oz. crushed tomatoes
- 1 Tbs. fresh lime juice
- 1 Tbs. ground cumin
- 1/8 tsp. cayenne pepper or to taste
- ¼ cup each fresh cilantro and parsley leaves chopped
In sauce pot over medium-high heat, cook oil 30 seconds or until heated.
Add beef, turkey or chicken and cook 5 minutes or until cooked through, stirring occasionally.
Remove from skillet; drain, if desired.
In same sauce pot, cook onions, peppers, zucchini, mushrooms and garlic for 5 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in next 6 ingredients and cooked meat.
Add up to 1 cup water to thin soup, if desired.
Cover and bring soup just to a simmer (do not let boil).
Reduce heat to medium-low and let simmer 20 minutes, stirring occasionally.
Stir in cilantro and parsley; cover and let simmer 5 minutes more.
Garnish with shaved Parmesan cheese, if desired. Soup can be stored up to 5 days in the refrigerator or frozen for 2-3 weeks.
*Notes:
For vegetarian option, omit meat and add another can of beans.
Omit the beans for Phase 1.
Read more about the Fat Flush Soup Diet here.
