by ffadmin | Oct 20, 2016 | Desserts
- 2 egg whites
- 2 teaspoons fresh lemon juice
- zest of half a lemon
- 1 scoop Fat Flush Vanilla Whey Protein
- 1 packet SweetLeaf stevia
- 1/8 teaspoon cream of tartar
Preheat oven to 350 degrees Fahrenheit.
Beat egg whites, lemon juice and zest until foamy. Slowly add in whey, stevia and cream of tartar. Beat until stiff peaks form.
Use a teaspoon to spoon cookies onto a cookie sheet lined with parchment paper. Bake for 12 to 15 minutes until lightly browned all over.
Let cool and enjoy! Store in a seal container to retain crispness.
by ffadmin | Oct 13, 2016 | Broths & Soups, Entrees
- 1 lb stew meat cubed
- 1 onion chopped
- 2 cloves garlic crushed
- 1 tbsp oregano dried
- 1 tbsp basil dried
- 2 cups beef broth
- 1 large can diced tomatoes
- 4 carrots sliced
- 1 summer squash cubed
- 1 zucchini cubed
Add enough broth to the bottom of a large pan and saute the garlic and onions until browned. Add the stew meat, remaining broth, oregano and basil into the pan and bring to a boil. Transfer to a crockpot and add carrots and tomatoes. Let cook on high for two hours until carrots are firm, but soft. Add zucchini and summer squash, cover and cook for an additional hour.
by ffadmin | Oct 2, 2016 | Desserts
Makes 4 servings
- 4 medium apples Rome Beauty, McIntosh, Golden Delicious, cored and pared
- 1/2 cup cranberries fresh or frozen (thawed)
- 1 teaspoon Flora-Key or Stevia Plus
- 1 teaspoon cinnamon
- 3-4 tablespoons purified water
Preheat oven to 350°.
In a small bowl, blend cranberries, Flora-Key or Stevia Plus, and cinnamon.
Stuff apples with cranberry mixture.
Place in shallow baking dish, add water in baking dish with the fruit and cover.
Baste fruit with liquid during cooking and bake for about 30-40 minutes.
Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jul 13, 2016 | Broths & Soups, Food & Recipes
Makes 10-12 servings
- 1 bunch celery chopped
- 6 Kirby cucumbers chopped (or 3 large)
- 4 red bell peppers chopped
- 3 green bell peppers chopped
- 3 yellow bell peppers chopped
- 1 small red onion chopped
- 4 large ripe tomatoes chopped
- 1 - 28 ounce can Muir Glen diced tomatoes
- 1 - 28 ounce can Muir Glen tomato puree
- 6 lemons juiced
- 4 limes juiced
- 2 bunches Italian parsley minced
- 1/4 cup apple cider vinegar or to taste
- Cayenne to taste
Add all vegetables to a large bowl. Mix in diced tomatoes and tomato puree. Add 1/2 to 2/3 of mixture in batches to a blender or food processor and blend until gazpacho reaches desired consistency. If you like your gazpacho fairly chunky, puree half of the gazpacho and then stir in the remaining half of the chopped vegetables.
Return gazpacho to bowl; stir in lemon and lime juices, parsley, apple cider vinegar, and cayenne. If possible, refrigerate overnight to let flavors develop. Before serving, correct flavor by adding more lemon and lime juices, apple cider vinegar and cayenne if desired. Sprinkle with additional minced parsley.
*For Phase 3, top with a dollop of sour cream if desired.
by ffadmin | Jun 13, 2016 | Food & Recipes, Salads, Sides, & Snacks
Serves 4
- 1 pound asparagus spears trimmed
- Juice and zest of 1 lemon
- 1/4 cup flaxseed oil
- 1/4 cup apple cider vinegar
- 1 garlic clove minced
- 1 tablespoon chopped chives
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
Blanch asparagus spears in a large pot of boiling water for 5 minutes or until tender but not mushy.
Plunge the spears in ice cold water to cool quickly; drain.
Add the remaining ingredients in a small bowl and whisk together for the dressing.
Drizzle the lemon-flaxseed dressing over the asparagus before serving.
*Note: Remember to include ingredients when calculating daily intake allowances.
