by ffadmin | Dec 6, 2014 | Food & Recipes, Salads, Sides, & Snacks
- Zucchini or yellow squash sliced 1/4" or thinner
- Olive oil spray
- 1 teaspoon All-Purpose Seasoning optional
Preheat the oven to 350°F.
Lightly spritz a large baking sheet with the olive oil spray.
Layer the veggie slices close, but not touching, on the baking sheet; sprinkle with the seasoning (if using).
Bake for 10 minutes, turn the chips over, and continue toasting until lightly toasted (or to your preference). Be careful not to overbake!
Make your own Fat Flush All-Purpose Seasoning!
Store the chips in an airtight container in the refrigerator. To recrisp, we recommend warming them in the oven not the microwave.
*Notes:
Feel free to use different spices and seasoning combinations!
Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Dec 3, 2014 | Food & Recipes, Smoothies
Serves 1
- 8 ounces water
- 1 scoop Fat Flush Body Protein or vanilla Whey Protein
- 1 baked apple
- 1 teaspoon cinnamon
- 1 tablespoon flaxseed oil
- 1 tablespoon chia seeds
- 3-4 ice cubes
Combine water, powder, and fruit in a blender.
Add the 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 | Nov 19, 2014 | Food & Recipes, Smoothies
Serves 1
- 8 ounces water
- 1 scoop Fat Flush Body Protein
- 1 pear
- 1/2 cup kale
- 1 tablespoon flaxseed oil
- 1 tablespoon chia seeds
- 3-4 ice cubes
Combine water, powder, ice, greens and fruit in a blender until smooth.
Add flaxseed oil and chia seeds.
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; let sit for 1-2 minutes before adding the other ingredients.
Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Oct 28, 2014 | Breakfast, Food & Recipes
Makes 2 servings
- 1/2 pound lean ground turkey
- 1 cup mushrooms chopped
- 1/2 cup onion chopped
- 1/2 cup red pepper chopped
- 1/4 teaspoon dill
- 1/4 teaspoon fennel crushed
- 1 garlic clove minced
- 2 eggs beaten
- 1/4 cup fresh parsley minced
- 2 medium tomatoes thinly sliced
Preheat the oven to 350°F.
In a large skillet, cook the turkey, mushrooms, onion, red pepper, dill, fennel, and garlic together until the turkey is cooked through.
Drain off the liquid and place the mixture in a pie plate.
In a medium bowl, stir together the eggs and parsley; pour over the turkey mixture.
Bake uncovered for 25-30 minutes or until the top is set.
Garnish with a nice arrangement of tomato slices.
*Notes:
Feel free to experiment with other Fat Flush-approved vegetables!
Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Oct 25, 2014 | Entrees, Food & Recipes
Makes 4 servings
- Juice of 2 limes
- 2 garlic cloves chopped
- 1/2 teaspoon ground cumin
- Cayenne to taste
- 1 1/4 pounds medium raw shrimp peeled with tails left on
- Olive oil spray
Combine the lime juice, garlic, cumin, and cayenne in a large baking dish.
Add the shrimp; toss to coat.
Refrigerate the shrimp for 15 minutes.
Lightly coat a broiler pan with a few spritzes of olive oil spray.
Broil the shrimp for approximately 3 minutes, or until just pink, occasionally basting with the marinade.
Discard any leftover marinade.
*Note: Remember to include ingredients when calculating daily intake allowances.
