by ffadmin | Sep 28, 2015 | Entrees
Try this healthy vegetarian dish as a change from meat, or add in your favorite meat in cubes.
- 1/4 cup no-salt-added vegetable broth or our 1-2-3 Vegetable Broth link below
- 2 garlic cloves minced
- 2 cups broccoli florets
- 1 red pepper cut into 1-inch squares
- 1 cup asparagus cut inot 1-inch lengths
- 1 cup zucchini halved and cut into 1/2 inch slices
- 1 carrot thinly sliced
- 1 leek cut into 1/4 inch slices
- 1 tomato cut into small cubes
- 1 pound firm tofu washed, drained, and cut into 1-inch cubes
In a large, nonstick skillet, heat broth over medium heat.
Add garlic and saute for 1 minute.
Add broccoli, red pepper, asparagus, zucchini, and carrot and stir-saute until crisp-tender.
Add leek and tomato and stir-saute for 2 minutes.
Add tofu and stir-saute until tofu is heated through.
To mix it up add different vegetables from whatever phase you are in. We like water chestnut, mushrooms, and even radishes. For phase 3 you can add salt to season or 2 tbsp of tamari.
Try with our 1-2-3 Broth
by ffadmin | Sep 21, 2015 | Food & Recipes, Smoothies
Serves 1
- 8 ounces water
- 1 scoop Fat Flush Body Protein or vanilla Whey Protein
- ½ cup kale
- ½ cup spinach
- 1 cup blueberries
- 1 tablespoon flaxseed oil
- 1 tablespoon chia seeds
- 3 ice cubes
Combine ice, water, powder, blueberries, and greens in a blender until smooth.
Add flaxseed oil and chia seeds.
Blend until all ingredients are 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 | Sep 17, 2015 | Beverages, Food & Recipes
Makes 1 serving
- 1 cup boiling water
- 1 scoop Fat Flush Chocolate Whey Protein
- Sprinkle of cinnamon
Blend together boiling water, chocolate whey protein and cinnamon.
Serve warm.
Don’t forget the Fat Flush Whey Protein!
Submitted By: Sarah M. (lindentree), Forum Member (4-15-06)
Sarah’s Notes: Especially wonderful after dinner when that chocolate “thang” hits! Also a great alternative when all your fruit is gone for the day! Whizzes up to a frothy hot cocoa drink– cozy and delish!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Sep 4, 2015 | Broths & Soups, Entrees, Food & Recipes
Makes 8 servings
- Olive oil spray
- 2 pounds lean beef flank or skirt steak, cut into 1 x 3-inch strips, or stewing beef, cubed
- 1/8 teaspoon cayenne
- 1/4 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 cups no-salt-added beef broth
- 1 large white onion chopped
- 4 to 6 cloves garlic minced
- 1 large bell pepper any color, chopped
- 2 jalapenos seeded and chopped (or to taste)
- 1 1/2 to 2- inch piece fresh ginger minced
- 28 ounce can crushed tomatoes
- 1 tablespoon apple cider vinegar
- 6 green onions chopped
- 1/4 cup chopped cilantro
In a large bowl, toss together beef and dry spices.
Lightly coat a 4- quart stockpot with olive oil spray; heat over medium-high setting.
Sauté beef on all sides until evenly browned, about 2 minutes.
Stir in beef broth. “Deglaze” the pan by stirring constantly (at medium-high heat) while loosening any brown bits stuck to the bottom.
Remove beef and broth mixture to a bowl.
In the same pot, lightly coat again with olive oil spray; heat over medium-high setting.
Sauté onion, garlic, peppers, jalapenos and ginger for about 5 minutes or until vegetables are tender.
Stir in tomatoes, vinegar and reserved beef and broth.
Cover; simmer over medium-low setting for 45 minutes to 1 hour or until beef is very tender and falls apart. (Do not let boil.)
Remove beef from pot and shred with a fork; return to pot to keep warm.
Garnish with chopped green onions and cilantro.
Serve with steamed vegetables. Dish may be made 2 days ahead. Reheat over medium-low setting until hot, about 10 minutes. May also be frozen.
Make your own no-salt-added Beef Broth using our recipe!
Submitted By: Nina M. (nina) Forum Member (8-3-06)
Nina’s Notes: Here you have a traditional Korean dish, Fat Flush style!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Aug 18, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
- Olive oil spray
- 1 large eggplant peeled and chopped into 1-inch chunks
- 1 quart no-salt-added chicken broth
- 1 cup chopped red pepper
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh parsley
- Juice of 1/2 lime
- 1 tablespoon Fat Flush Curry Seasoning
Preheat oven to 425° F.
Lightly coat a baking sheet with olive oil spray.
Arrange eggplant cubes on baking sheet.
Roast eggplant for about 15 minutes or until softened and browned, turning occasionally to prevent sticking. (Sprinkle with a little broth if needed.)
Add eggplant and remaining ingredients to a 2-quart pot.
Bring to a boil; let simmer, uncovered, for 5 minutes or until peppers and green onions are softened.
Make your own Fat Flush Curry Seasoning mix and no-salt-added Chicken Broth using our recipes!
Submitted by: Sarah M. (lindentree), Forum Member (3-16-06)
Sarah’s Notes: Zucchini and yellow squash also go nicely in this recipe! The texture is somewhere between a soup and a stew, and it makes a great side dish with sliced steak or shrimp. For a smokier taste, eggplant can also be sliced and cooked on the grill. I needed something that was FREE and UNLIMITED but would FEEL like another meal, if you know what I mean! This one hits the spot.
*Note: Remember to include ingredients when calculating daily intake allowances.
