by ffadmin | Feb 4, 2015 | Breakfast, Food & Recipes
Serves 1
- 1 cup chopped spinach fresh or thawed, drained, and patted dry
- 1/4 cup red pepper chopped
- 1 garlic clove minced
- Pinch of cumin
- 2 tablespoons no-salt-added chicken broth
- 2 eggs lightly beaten
In a nonstick skillet over medium heat, saute the spinach, red pepper, garlic, and cumin in the broth.
Pour the eggs over the vegetable mixture.
Reduce heat to low, cover, and cook until eggs are set.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Feb 3, 2015 | Broths & Soups, Food & Recipes
Serves 2
- 1 pound Brussels sprouts trimmed
- Water
- 1/4 teaspoon cinnamon
- Juice of 1/2 lemon
- Handful of fresh cilantro
- 2 cups no-salt-added Chicken Broth
Place the Brussels sprouts in a saucepan and cover with 4 inches of water.
Bring to a boil, reduce heat to medium, and cook for 10 minutes uncovered.
Drain Brussels sprouts, reserving the liquid; set the liquid aside.
Place Brussels sprouts and remaining ingredients in a blender.
Puree until smooth.
If too thick, add some of the reserved liquid until desired consistency is obtained.
Serve warm.
Make your own no-salt-added Chicken Broth with our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Feb 2, 2015 | Entrees, Food & Recipes
Serves 4
- 1 pound lean ground beef
- 1 cup onions chopped
- 4 garlic cloves minced
- 1 green pepper chopped
- 1 pound mushrooms sliced
- 12 black olives chopped
- 1 28-ounce can no-salt-added tomato puree
- 2 14 1/2-ounce cans no-salt-added diced tomatoes
- 1 tablespoon ground fennel
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Cayenne to taste
- Juice of 1 lime
- Fresh cilantro for garnish
In a large pot over medium heat, place the beef, onions, and garlic and brown until the beef is nearly done.
Add the green pepper and mushrooms; cook until beef is no longer pink.
Stir in the remaining ingredients except cilantro.
Bring to a boil, reduce heat, and simmer for at least 1 hour.
Garnish with cilantro just before serving.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Feb 1, 2015 | Entrees, Food & Recipes
Serves 4
- 1 3- pound beef brisket trimmed
- 2 cups no-salt-added beef broth
- 1 large onion stuck with 3 whole cloves
- 3 large carrots cut into chunks
- 4 celery stalks with the leaves cut into 1-inch pieces
- 1 bay leaf
- 3 garlic cloves minced
- 1/2 cup cauliflower florets
- 3 small carrots cut into chunks
- 4 small whole onions peeled
- 1/2 small head of cabbage quartered
- 1/2 teaspoon cayenne
In a large kettle, sear the beef brisket over medium heat until browned; pour off the fat.
Add the broth, onion, large carrot, celery, bay leaf, and garlic.
Cover, bring to a boil reduce heat, and simmer 1 1/2 hours.
Remove vegetables and bay leaf; reserve for gravy.
Add the remaining vegetables in order given: cauliflower, small carrots, and onions.
Sprinkle the cabbage with cayenne, then add to the pot.
Cover and simmer an additional 1 1/2 hours or until the meat is tender and the vegetables are cooked but not soggy.
Transfer to a serving platter.
For the gravy: mash the vegetables and bay leaf that was set aside earlier. Bring to a boil and reduce to desired consistency. Remove the bay leaf. Pour over the brisket when ready to serve.
Make your own no-salt-added Beef Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 23, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes 1 serving
- 2 cups mixed salad greens
- 1 medium tomato seeded and cut into wedges
- 1/4 cup chopped cucumber
- 1/4 cup chopped mixed fresh parsley, cilantro, and dill
- 1 tablespoon chopped onion
- 1/2 cup cauliflower florets
- 1/2 cup broccoli florets
- 4 canned artichoke hearts quartered
- 2 hearts of palm sliced
- 1 stalk celery chopped
- 3 baby carrots
- sliced
- 3 sliced olives
- 4 ounces of beef chicken, turkey, fish, seafood, tofu, or tempeh
- Dressing of your choice
Combine all the herbs and vegetables in a large bowl.
Toss the salad with your protein food and dressing of choice.
*Note: Remember to include ingredients when calculating daily intake allowances.
