by ffadmin | Nov 3, 2015 | Breakfast, Food & Recipes
Makes about 40 mini frittatas
- Olive oil spritz
- 8 large eggs
- 1 medium red pepper seeded and thinly sliced
- 1 medium bell pepper seeded and thinly sliced
- 1 small onion thinly sliced
Preheat the oven to 375°F.
Spritz 2 mini muffin tins with olive oil.
Whisk eggs in a large bowl, stir in vegetables.
Fill muffin cups 3/4 with the egg mixture.
Bake until the mixture puffs and is a bit firm in the center, about 8 to 10 minutes.
*Notes:
This recipe is great for experimenting with different vegetables. (Tomatoes, spinach, mushrooms, olives, squash, zucchini, etc.) Or try adding some herbs, like parsley.
Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Nov 1, 2015 | Salads, Sides, & Snacks
Makes 6 servings
- 1 tablespoon apple cider vinegar
- 1 tablespoon flaxseed oil
- 1 pound steamed green beans trimmed and cut into 1-inch pieces (cooled)
- 1 1/2 cup grape tomatoes quartered
- 1 cucumber sliced
- 1 clove garlic chopped
- 1/2 purple onion sliced
In a small bowl, whisk together vinegar and oil; set aside.
Combine all vegetables in a bowl.
Drizzle the vinegar and oil dressing over the top; stir to coat.
Variation: Add shredded chicken for a heartier version!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Oct 16, 2015 | Food & Recipes, Smoothies
Serves 1
- 8 ounces water
- 1 scoop Fat Flush Body Protein or vanilla Whey Protein
- 1/2 medium peach
- 5 seedless cherries
- 1 tsp ground cinnamon or to taste
- 1 tablespoon flaxseed oil
- 1 tablespoon chia seeds
- Ice cubes optional
Combine water, protein and fruit in a blender until smooth.
Add flaxseed oil, chia seeds, and cinnamon.
Blend until all ingredients are thoroughly incorporated.
Don’t forget the Fat Flush Body Protein or Whey Protein!
*Notes
If you prefer softer chia seeds, add the seeds and water to the blender first; let sit for 1-2 minutes.
Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Oct 15, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes 6 servings
- 1 1/2 pounds baby spinach leaves
- Olive oil spray
- 1/2 cup no-salt-added chicken broth
- 2 tablespoons chopped garlic about 6 cloves
- Lemon
Lightly coat a large pot or Dutch oven with olive oil spray and sauté the garlic over medium heat for about 1 minute, but not until it’s browned.
Add all the spinach to the pot, toss it with the garlic.
Turn the heat up to high and cook spinach for another minute, stirring until all the leaves are wilted.
Add small amounts of broth for moisture as needed.
Spritz with lemon, to taste.
Make your own no-salt-added Chicken Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Oct 11, 2015 | Entrees, Food & Recipes
Makes 4 servings
- 3 tablespoons lemon juice
- 2 tablespoons fresh parsley chopped
- 2 1/2 tablespoons cilantro chopped
- 2 garlic cloves minced
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne
- 4 5-ounce salmon fillets
Preheat the broiler.
Combine lemon juice, parsley, cilantro, garlic, cumin, and cayenne in a medium bowl.
Rub the fillets with the mixture until well-coated on both sides.
Chill and marinate for at least 1 hour.
Place fish in a nonstick broiling pan and cook for about 4 minutes on each side or until the salmon is opaque in the center.
Serve immediately.
*Note: Remember to include ingredients when calculating daily intake allowances.
