by ffadmin | Nov 11, 2016 | Breakfast
- 2 eggs
- 2 ounces crabmeat warmed
- 1 tablespoon Fat Flush Mayo https://fatflush.wpengine.com/marvelous-mayonnaise/
Spray nonstick skillet with olive oil spray.
Beat two eggs and pour into pan, cook over low heat until set in large omelette.
Mix crabmeat with Fat Flush mayo and spoon mixture over the omelette.
Fold onto plate and enjoy!
by ffadmin | Nov 3, 2016 | Entrees
- 2 medium eggplants cut in half lengthwise
- 1/4 cup low sodium chicken broth more if needed
- 2 cloves garlic minced
- 1 lb. peeled tomatoes coarsely chopped (or 1 can stewed tomatoes)
- 2 teaspoons chives or scallions chopped
- 1/4 cup black olives pitted and halved
- 1 lb. cooked shrimp thawed and drained (can be chopped if you like)
Preheat oven to 350 degrees Fahrenheit.
Scoop out eggplant meat leaving a 1/2 inch thick shell.
Set shells aside. Chop eggplant flesh.
Heat chicken stock in a heavy nonstick skillet over medium heat.
Stir in garlic and eggplant flesh. Cover and cook 5 to 7 minutes or until eggplant is soft, stirring occasionally.
Stir in tomatoes, chives and olives. Increase heat to medium high and simmer 5 to 7 minutes. Remove from heat and stir in shrimp.
Spoon filling into eggplant shells. Bake 35 to 40 minutes or until top is brown and bubbly.
Phase 3 Variation: Melt no-salt added swiss cheese on top.
by ffadmin | Nov 1, 2016 | Entrees
- 1 whole roasting chicken about 6 lbs
- 40 cloves of garlic about 4 bulbs with skin removed
- 1 cup Fat Flush-friendly chicken broth
- Dill
- 1 bay leaf
- Olive oil spray
Preheat over to 400 degrees Fahrenheit. Mist the chicken lightly with olive oil spray, sprinkle dill on the chicken and rub until skin is coated.
Carefully separate the skin from the body on the top of the bird without breaking the skin and insert the bay leaf and two cloves of garlic on each side.
Place 12 cloves of garlic in the chicken cavity, and add the remaining cloves around the body of the chicken.
Roast 20 minutes at 400 degrees Fahrenheit, then reduce heat to 350 degrees Fahrenheit for 60 to 90 minutes more or until the juices run clear.
Remove garlic from the chicken and from the pan. In your food processor, puree the garlic and broth until smooth.
In a small saucepan, bring broth mixture to a boil, remove from heat and simmer for 5 to 10 minutes.
Serve chicken with sauce.
by ffadmin | Oct 27, 2016 | Desserts
- 1 scoop Fat Flush Vanilla Whey
- 1 egg
- 1/2 teaspoon cinnamon
- dash of ground cloves
- 1/8 teaspoon stevia or to taste
- 1/4 cup fresh raspberries mashed
- 6 whole raspberries shaken with stevia in a small ziploc bag
Preheat oven to 300 degrees Fahrenheit.
Mix all ingredients except raspberries in blender until smooth. Pour into mixing bowl, fold in mashed berries and stir well.
Using a muffin pan, lightly coat each of the six cups with olive oil (or use a paper liner if you prefer). Pour batter evenly into the six cups (about 1/4 full). Top each "cookie" with a stevia-coated raspberry.
Bake for 15 minutes or until set.
by ffadmin | Oct 24, 2016 | Entrees
- 1 tablespoon fennel seeds
- 1 pound ground turkey or chicken
- 2 cloves garlic minced
- 2 large onions sliced
- 2 red bell peppers sliced
- 28- ounce can Muir Glen crushed tomatoes
- Pinch of cayenne or to taste
In a pan, toast the fennel seeds over medium heat. Once toasted, remove to cool.
Spray a light coating of olive oil spray in the same pan and add ground turkey and cook until cooked through.
While turkey cooks, crush fennel seeds with a mortar and pestle or rolling pin.
Once meat is ready, add crushed fennel seeds, garlic and onion. Cook until onion begins to soften, then add red pepper. Cook 2 to 3 minutes, then add tomatoes and cayenne.
Reduce heat slightly and cook until tomatoes thicken to desired consistency. Enjoy!
Phase 2 Variation: Add 1/2 tablespoon oregano and basil
Notes: Excellent served over spaghetti squash, zucchini or spinach!
