by ffadmin | Jul 28, 2016 | Broths & Soups
- 2 cups chopped onion
- 2 cups no-salt-added vegetable or chicken stock
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne or to taste
- 2 cups sweet potatoes cut into 1 to 2 inch pieces
- 2 cups zucchini cut into 1 to 2 inch pieces
- 1 14- ounce can no-salt-added canned tomatoes coarsely chopped
- 4 cups shredded kale loosely packed
- 2 tablespoons fresh lime or lemon juice
- 3 tablespoons fresh cilantro finely chopped, or to taste
Saute onions in 1/2 cup stock until transparent. Add cumin, cinnamon and cayenne, stir and continue to cook on medium heat for about 5 minutes.
Stir in the sweet potato chunks and the remaining stock. Simmer covered for 5 to 10 minutes. Add the zucchini and tomatoes and continue to simmer for 15 minutes or until vegetables are slightly tender. Add the kale and continue cooking for 10 to 15 more minutes. Stir in the lime/lemon juice and cilantro.
Variations: For a protein option, add in diced chicken. It's a great way to use leftovers! For phase 2, serve over spaghetti squash. For phase 3, serve over brown rice.
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.
by ffadmin | Jun 10, 2016 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
- 8 cups romaine lettuce washed, dried and torn
- 1/2 pound grilled shrimp
- 1/2 cup Caesar Dressing
Put the lettuce in a bowl; drizzle the dressing on top and toss to coat.
Top with the shrimp and serve.
Make a Fat Flush-friendly Caesar Dressing with our recipe.
Try using our Fiery Shrimp Skewers recipe with this salad!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jun 9, 2016 | Desserts, Food & Recipes
Makes 1 serving
- 1/2 cup strawberries halved
- 1/2 cup raspberries
- 1 teaspoon fresh lemon juice optional
- 1/4 to 1/2 teaspoon Flora-Key or Stevia optional
Place all ingredients in a food processor or blender and puree until smooth.
Freeze until firm, about 3-4 hours.
*Notes:
Remember to include ingredients when calculating daily intake allowances.
