by ffadmin | Jun 20, 2015 | Breakfast, Food & Recipes
Makes 1 serving (3 waffles)
- Olive oil spray
- 1 scoop Fat Flush vanilla Whey Protein
- 2 eggs
- Dash Stevia Plus
- Dash cinnamon
Coat waffle iron with a 3 second spray of olive oil.
In a medium bowl, mix together all ingredients with a stick (wand) blender. (You can also use a full size blender)
Heat waffle iron according to manufacturer’s recommendations.
Pour batter into hot waffle iron and cook until just done. (These waffles tend to be dry so undercook them just a bit.)
Remove waffle with a spatula; keep warm. Repeat with remaining batter.
Don’t forget the Fat Flush Whey Protein!
Tidbit: Make a fruit topping by coarsely pureeing 1 cup berries (or fruit of your choice) mixed with a dash of Stevia Plus in blender or food processor. YUM!
Submitted By: Charli S. (csoar), Forum Moderator Emeritus (5-14-05)
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jun 14, 2015 | Desserts, Food & Recipes
Makes 4 servings
- 1 cup frozen strawberries and blueberries
- 1 small to medium banana special occasion ingredient
- 1/2 cup whole milk plain yogurt special occasion ingredient
- 1 scoop Fat Flush Body Protein
Combine ingredients in a blender until smooth
Pour into popsicle molds and freeze
Don’t forget the Fat Flush Body Protein!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Feb 26, 2015 | Dressings, Spices, & Seasonings, Food & Recipes
Makes about 1 cup
- 1/2 pound cranberries
- Seeds of 1/2 pomegranate
- 1/2 cup red onion thinly sliced
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 teaspoon Stevia
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
In a medium saucepan over medium heat, cook the cranberries, pomegranate seeds, onion, and water until the cranberries soften.
Stir constantly to avoid burning.
Place cranberry mixture into a food processor or blender and blend until smooth.
Place the mixture back into the saucepan.
Add the vinegar, Stevia, cloves, and cinnamon to the mixture.
Stirring constantly, cook until thickened, about 8-10 minutes.
Keep in the refrigerator.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Feb 25, 2015 | Broths & Soups, Food & Recipes
Serves 2
- 1 large red pepper chopped
- 2 small leeks white part only, chopped
- 1/2 cup onion chopped
- 2 teaspoons fresh dill
- 1/2 teaspoon chives
- 1/4 teaspoon onion powder
- 3 tablespoons plus 2 cups no-salt-added Chicken Broth divided
- 3 tablespoons fresh cilantro chopped
- 1 cup silken tofu
Combine red pepper, leeks, onion, dill, chives, onion powder, and 3 tablespoons of the chicken broth in a medium size pot.
Saute over medium heat for 8-10 minutes or until tender, adding more broth if needed.
Add remaining broth, bring to a boil, lower heat, and simmer for 20 minutes.
Remove from the heat and let stand for 10 minutes.
After cooled, puree in a blender with cilantro and tofu.
Return to the pot and reheat.
Serve hot.
Make your own no-salt-added Chicken Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Feb 23, 2015 | Broths & Soups, Food & Recipes
Serves 4
- 1 pound button mushrooms thinly sliced
- Pinch of cumin
- 1 teaspoon onion powder
- 1 tablespoon plus 2 cups no-salt-added Chicken Broth divided
- 2 teaspoons plus 3 tablespoons lemon juice divided
- 1 bunch watercress chopped
- 1/2 cup onion chopped
- 1 1/2 cups silken tofu
- 2 tablespoons fresh parsley or cilantro chopped
In a medium saucepan over medium heat, steam mushrooms, cumin, onion powder, 1 tablespoon of broth, and 2 tablespoons of lemon juice.
Steam for about 10 minutes, stirring occasionally.
Drain steamed mixture and set aside, reserving the liquid in the pot.
To the pot, add the watercress and chopped onion.
Saute for 2 minutes.
Add the remaining broth and 1/2 of the mushroom mixture; simmer for another 10 minutes.
In a blender, place the mixture, tofu, parsley, and the remaining lemon juice; puree the mixture.
Place the pureed mixture back in the pot, add the remaining mushrooms and reheat.
Serve hot.
Make your own no-salt-added Chicken Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
