by ffadmin | Oct 23, 2014 | Entrees, Food & Recipes
Makes 4 servings
- 8 cups of water or fish stock
- 1 carrot sliced
- 2 shallots sliced
- 1 stalk celery sliced
- 3 lemons sliced
- 8 sprigs fresh dill
- 8 sprigs fresh parsley
- 1 pound salmon fillet
- 1/2 cup Fresh Herbed Mayonnaise
Prepare the poaching liquid by placing the water (or fish stock), carrot, shallots, celery, 2 lemons, 4 sprigs of dill, and 4 sprigs of parsley in a large deep skillet with a lid.
Bring the liquid to a gentle boil; reduce to a simmer.
Add the salmon to the poaching liquid; cover.
Maintain a simmer, poach for 8 to 10 minutes, or until the salmon is opaque and flakes easily with a fork.
Place the salmon on a serving plate; refrigerate for at least an hour or until thoroughly chilled.
Before serving, carefully sliced the salmon into 4 fillets; top each fillet with 2 tablespoons of Fresh Herbed Mayonnaise.
Garnish with the remaining dill, parsley, and lemon slices.
*Note: Remember to include ingredients when calculating daily intake allowances.
Make your own Fat Flush-friendly Fresh Herbed Mayonnaise using our recipe!
by ffadmin | Oct 17, 2014 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
- 1 cup shredded green cabbage
- 1/2 cup shredded red cabbage
- 1/2 cup jicama peeled and grated
- 1/2 small green pepper coarsely chopped
- 1/2 small red pepper coarsely chopped
- 1/2 small onion coarsely chopped
- 1 small stalk of celery chopped
- 1/2 cup apple cider vinegar
- 1/2 teaspoon garlic minced
- 1/2 teaspoon Flora-Key or Stevia optional
- 1/2 teaspoon cayenne pepper optional
Combine the cabbage, jicama, peppers, onion, and celery in a large serving bowl.
In a separate bowl, stir together the vinegar, garlic, Flora-Key or Stevia (if using), cayenne pepper; mix well.
Add the vinegar dressing to the vegetable mixture and toss lightly.
Cover and refrigerate for at least 1 hour before serving.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Oct 16, 2014 | Food & Recipes, Salads, Sides, & Snacks
- 1 pound fresh asparagus spears cut into 1-inch pieces
- 1 tablespoon no-salt-added vegetable broth
- 4 cups mushrooms thinly sliced
- 1/2 cup onion chopped
- 1 tablespoon garlic minced
- 1/2 cup fresh lemon juice
- 2-4 tablespoons flaxseed oil
- Cayenne to taste (optional)
Prepare the asparagus by gently bending the stalk until it snaps; discard the bottom part; continue for the rest of the spears.
Steam the asparagus for about 5-6 minutes until crisp but tender; set aside.
Heat the broth, mushrooms, onions, and garlic in a nonstick skillet, cooking until soft.
Add the asparagus and drizzle with lemon juice; stir to combine.
Heat over low-medium until the asparagus is warmed through.
Remove from the skillet onto serving platters and allow to cool.
Drizzle 1/2 tablespoon to 1 tablespoon flaxseed oil over each serving at room temperature.
Sprinkle with cayenne, if using.
Make your own no-salt-added Vegetable Broth using our recipe!
*Notes: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Oct 15, 2014 | Entrees, Food & Recipes
Makes 4 servings
- 1 pound red snapper or white fish of your choice
- 1/2 cup no-salt-added vegetable broth
- 2 tablespoons parsley minced
- 1 tablespoon shallots minced
- 1 tablespoon fresh dill
- 1/2 cup fresh lemon juice
Preheat the oven to 300°F.
Arrange the fish in the center of a baking dish; add the broth, parsley, shallots, and dill.
Place the dish in the oven and roast until snapper is opaque in the center, about 15-25 minutes.
Transfer the fish to a serving dish.
Add lemon juice to the pan with the broth; gently scrape the pan to deglaze.
Slice the fish into 4 servings; pour the broth mixture over each piece.
Make your own no-salt-added Vegetable Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Oct 13, 2014 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
- 2 cans 13-15 ounces artichoke hearts packed in water (or 2 cups filtered water plus 4 fresh artichoke hearts)
- 1 garlic clove minced
- 4 tablespoons flaxseed oil
- 1/4 cup fresh lemon juice
- 1 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon cayenne or to taste
- Greens for garnish
Drain the artichoke hearts and rinse well with water.
Place 4 artichoke hearts in a large bowl and mash with the garlic.
Stir in the flaxseed oil, lemon juice, vinegar, and cayenne; mix well.
Quarter the remaining hearts; mix well with the dressing.
Refrigerate for at least 1 hour before serving.
*Note: Remember to include ingredients when calculating daily intake allowances.
