by ffadmin | Jan 6, 2016 | Food & Recipes, Smoothies
Serves 1
- 8 ounces water
- 1 scoop Fat Flush Body Protein or vanilla Whey Protein
- 1 cup frozen strawberries
- 1 cup fresh or frozen rhubarb chopped into small pieces
- 1 tablespoon flaxseed oil
- 1 tablespoon chia seeds
- Ice cubes optional
Combine fruit, powder, and water in a blender until smooth.
Add the flaxseed oil and chia seeds.
Blend until all ingredients are thoroughly incorporated.
Don’t forget the Fat Flush Body Protein or Whey Protein!
*Notes:
If you prefer softer chia seeds, add the seeds and water to the blender first; let sit for 1-2 minutes.
Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 6, 2016 | Entrees
Serves 1
- 1 5-ounce fish fillet (halibut, cod, grouper, flounder)
- 4 tablespoons lemon juice
- 1 clove garlic minced
- 1 tablespoon fresh parsley chopped
- 1 teaspoon gingerroot grated
- Lemon wedges for garnish
Preheat oven to 350ºF.
Place all ingredients in a bowl, mix well, making sure fillets are evenly coated with spices; let stand for 15 minutes.
Place fish in a shallow, nonstick pan and bake for about 12 minutes or until the fish is flaky; baste occasionally with the marinade.
Garnish with a lemon wedge.
Serve immediately.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 6, 2016 | Entrees
Serves 2
- 2 small leeks sliced- white part only
- 1 garlic clove minced
- 2 scallions sliced
- 1/4 cup no-salt-added vegetable broth
- 4 eggs lightly beaten
- Dried dill to taste
- 2 tablespoons water
- 1 3½-ounce can artichoke hearts, rinsed and sliced
- 6 black olives pitted and minced
- 2 tablespoons cilantro chopped
- 1 teaspoon fresh lemon juice
In a medium, nonstick skillet, sauté leeks, garlic, scallions, and broth until leeks are soft.
Spread evenly over the bottom of the skillet.
Mix dill and water with eggs and pour into the skillet.
Arrange the artichoke slices and olives on top of the egg mixture.
Sprinkle with cilantro and cook over low heat until egg mixture is set— about 8 minutes— shaking skillet occasionally.
Cover the skillet handle and place under broiler until lightly browned— about 2 minutes.
Cut into wedges and drizzle with lemon juice.
Make your own no-salt-added Vegetable Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 6, 2016 | Food & Recipes, Smoothies
Serves 1
- 8 ounces water
- 1 scoop Fat Flush Body Protein or vanilla Whey Protein
- 1/2 frozen pear chunks peeled, cored
- 1/2 cup frozen blueberries
- 1/2 teaspoon anise seeds
- 1 tablespoon flaxseed oil
Combine water, fruit and protein powder in blender until smooth.
Add flaxseed oil and anise seeds.
Blend all ingredients together until they are thoroughly incorporated.
Don’t forget the Fat Flush Body Protein or Whey Protein!
Submitted By: Charli S., Forum Moderator Emeritus 12-6-06
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 5, 2016 | Broths & Soups
Serves 4
- 2 quarts purified water
- 1 large onion cut into 1-inch pieces
- 3 celery stalks cut into 1-inch pieces
- 1 carrot cut into 1-inch pieces
- 1 bunch of scallions chopped
- 8 garlic cloves minced
- 8 sprigs fresh parsley
- 8 ounces mushrooms cut into 1/2-inch slices
- 2 bay leaves
Place all ingredients in a large stockpot and bring to a boil.
Reduce heat and simmer uncovered for about 1 hour.
Strain and discard vegetables and bay leaves.
Refrigerate and use within 3 days, or freeze.
*Note: Remember to include ingredients when calculating daily intake allowances.
