by ffadmin | Mar 19, 2016 | Breakfast, Food & Recipes
Makes 4 servings
- 2 cups cooked spaghetti squash
- 1 to 2 eggs
- Ground cinnamon to taste
- Stevia Plus to taste
In a medium bowl, combine the cooked spaghetti squash with the egg, cinnamon, and Stevia.
Heat a nonstick griddle pan that has been lightly coated with nonstick spray.
Ladle the squash mixture into the pan in portions of about 2 tablespoons per pancake and cook until small bubbles from on the surface.
Flip the pancakes over and continue cooking until almost “dry”. Repeat with the remaining batter.
Variations
For a savory treat, replace the cinnamon and Stevia with herbs such as minced fresh cilantro, parsley, basil, and oregano.
Adapted from ‘Hot Times: How to Eat Well, Live Healthy, and Feel Sexy During the Change’.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Mar 18, 2016 | Broths & Soups
Makes 4-6 servings
- 2 tablespoons olive oil
- 1 medium onion chopped
- 5 garlic cloves minced
- 1 green bell pepper cut into chunks
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 1/2 cups sliced mushrooms
- 1 cut sliced zucchini
- 1 cup sliced yellow squash
- 1 14-ounce can tomato purée (Muir Glen)
- 3 scallions cut into 4-inch lengths, white parts cut in half lengthwise
- 2 cups plum or cherry tomatoes quartered
- 1/4 cup minced cilantro
- 1/4 cup minced basil
- 1/4 cup minced Italian flat parsley
In a large skillet, heat 1 tablespoon of the oil over medium heat.
Add the onion, garlic, peppers, and mushrooms; sauté until the vegetables are tender. Remove to a separate bowl.
Heat the remaining tablespoon of oil and sauté the zucchini and yellow squash until softened.
Stir in the pepper mixture and tomato purée; cook over medium-low heat for about 10 minutes.
Stir in the scallions, plum tomatoes, cilantro, basil, and parsley.
Let simmer 5 to 10 minutes, stirring occasionally until heated through.
Serve warm.
Adapted from ‘Hot Times: How to Eat Well, Live Healthy, and Feel Sexy During the Change’.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Mar 17, 2016 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
- 1 head of cauliflower florets separated
- 1-2 tablespoon flax oil
- 1 teaspoon fresh parsley or chives chopped
- Salt and pepper to taste
Add cauliflower to a pot of boiling water and cook until crisp, about 5 minutes.
Remove with slotted spoon and place on serving plate.
Drizzle with flax oil and sprinkle with salt and pepper and parsley or chives.
Serve warm.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Mar 11, 2016 | Entrees, Food & Recipes
Makes 4 servings
- 1/4 cup no-salt-added beef broth
- 1 pound lean beef round tip steak sliced 1/4-inch thick
- 2 cups mushrooms thinly sliced
- 1 cup bamboo shoots
- 1 cup water chestnuts
- 1 cup bell peppers any color, seeded and sliced
- 1 cup broccoli florets
- 1 cup asparagus coarsely chopped
- 1 carrot thinly sliced
- 1 teaspoon ginger
- 1/4 teaspoon cayenne
Heat broth in a nonstick skillet over medium-high heat.
Add steak and cook until almost done.
Add all veggies and seasonings, cooking until tender.
Make your own no-salt-added Beef Broth using our recipe!
Variation: substitute with boneless, skinless chicken breast and no-salt-added chicken broth.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Mar 8, 2016 | Desserts, Food & Recipes
Makes 1 serving
- 1 apple Rome Beauty, Granny Smith, or McIntosh, peeled, cored, and sliced
- 1/4 teaspoon Stevia Plus or to taste optional
- 1/2 teaspoon cinnamon
Preheat oven to 300°F.
Arrange apple slices in a small baking dish.
Sprinkle with Stevia Plus and cinnamon and cover.
Bake for 15 minutes.
Mash when cooked and serve hot or cold.
Variations
– For a change of pace, substitute cherries (omit the cinnamon), berries, or a peach for the apple.
– Try adding a touch of cloves.
*Adapted from ‘The Fat Flush Cookbook’.
*Note: Remember to include ingredients when calculating daily intake allowances.
