by ffadmin | Oct 12, 2014 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
- 1 medium spaghetti squash
- 2 large garlic cloves minced
- 1/2 teaspoon cinnamon
- 1-2 tablespoons flaxseed oil
Preheat the oven to 375°F.
Cut the squash in half and scoop out the seeds.
Place the squash halves on a nonstick baking sheet, cut-side down; pierce the rind with a fork.
Bake for 30 minutes.
With a fork, separate the spaghetti strands from the skin; place the strands on a serving dish.
Sprinkle with the garlic, cinnamon, and oil; toss lightly.
*Notes: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Oct 10, 2014 | Entrees, Food & Recipes
Makes 4 servings
- 1/4 cup green onion sliced
- 1/4 cup fresh parsley chopped
- 1 1/2 tablespoons lemon juice
- 1 teaspoon dried mustard
- 1 pound lean boneless lamb, cut into 1-inch cubes
- 2 tablespoons no-salt-added beef broth
- 1 garlic clove minced
- 1 green or red pepper thinly sliced
- 2 tablespoons no-salt-added beef broth
In a medium bowl, combine the onion, parsley, lemon juice and dried mustard.
Stir in the lamb, mixing well; set aside.
Heat 2 tablespoons of the broth in a nonstick skillet over medium heat.
Add garlic and peppers, sauteing for about 2-3 minutes over medium heat.
Remove them from the skillet and set aside.
Heat the remaining broth in the skillet, adding the lamb mixture; heat until cooked through.
Mix the garlic and peppers with the lamb mixture; continue cooking until all ingredients are heated through.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Oct 8, 2014 | Food & Recipes, Salads, Sides, & Snacks
Makes 1 serving
- 1/2 cup red bell pepper sliced
- 1/2 cup yellow bell pepper sliced
- 1/2 cup onion sliced
- 1/2 cup mushrooms sliced
- 2 tablespoons no-salt-added broth beef, chicken, or vegetable
Preheat the broiler.
Place veggies in a baking dish.
Add the broth and stir to coat.
Broil for about 10 minutes, or until the veggies are cooked through.
Variation: Try adding different Fat Flush vegetables like eggplant, zucchini, or yellow squash.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Oct 7, 2014 | Entrees, Food & Recipes
Makes 2 servings
- 8 ounces shrimp peeled and deveined
- 4 tablespoons no-salt-added vegetable broth
- 3 green onions white parts only, thinly sliced
- 1/2 cup celery thinly sliced
- 1/2 green pepper diced
- 1/2 red pepper diced
- 2 garlic cloves minced
- 1 14.5 ounce can no-salt-added tomato sauce
- 1/2 cup filtered water
- 1 teaspoon fresh parsley chopped
- 1/8 teaspoon cayenne pepper
Warm the broth in a nonstick skillet over low-medium heat.
Add the green onions, celery, green and red peppers, and garlic; saute until tender.
Add the tomato sauce, water, parsley, and cayenne; simmer uncovered for 20 minutes.
Add the shrimp and stir; bring to a boil, then reduce heat to low and cover.
Let simmer for 15-20 minutes or until the shrimp are done.
Make your own Fat Flush Vegetable Broth or Simple Tomato Sauce!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Oct 5, 2014 | Entrees, Food & Recipes
Makes 4 servings
- 1 pound lamb chops
- 2 tablespoons filtered water
- 1 tablespoon ground cinnamon
- 1 tablespoon ground coriander
Preheat the grill or broiler.
Brush the lamb with the water and rub with the cinnamon and coriander.
Grill over medium heat, turning occasionally, about 20 minutes until done.
*Note: Remember to include ingredients when calculating daily intake allowances.
