by ffadmin | Nov 12, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
- 1 pound fresh asparagus washed and dried
- Olive oil spray
Preheat the oven to 400°F.
Break off the tough ends of the asparagus and place on a baking sheet.
Spritz with olive oil, toss to coat and spread in a single layer.
Roast for 8-10 minutes, until lightly browned and tender when pierced with a fork.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Nov 11, 2015 | Entrees, Food & Recipes
Makes 4 servings
- 4 5-ounces each salmon fillets
- 2 teaspoons olive oil
- 3 tomatoes chopped, or 1 (14-ounce) can chopped tomatoes, drained
- 2 chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 green onions sliced for garnish
Preheat the oven to 400°F.
Stir the tomatoes, shallots, lemon juice, oregano and thyme in a medium bowl to blend.
Spritz the salmon with olive oil spray and place the salmon fillet, oiled side down, atop a sheet of foil.
Wrap the ends of the foil together to make individual salmon packets.
Spoon the tomato mixture over the salmon.
Fold the sides of the foil over the fish and tomato mixture, to cover completely, and pinch to seal the packet closed. Repeat until all packets have been made.
Place packets on a large baking sheet and bake until the salmon is just cooked through, about 25 minutes.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Nov 10, 2015 | Food & Recipes, Smoothies
Serves 1
- 8 ounces water
- 1 scoop Fat Flush Body Protein or vanilla Whey Protein
- 1/2 cup peaches
- 1/2 cup strawberries
- 1 tablespoon flaxseed oil
- 1 tablespoon chia seeds
Combine water, protein and fruit in a blender until smooth.
Add flaxseed oil and chia seeds.
Blend all ingredients until 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 first; let sit for 1-2 minutes.
Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Nov 7, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes 12 servings
- 12 large eggs boiled
- 1/4 cup chopped pickles
- 2 tablespoons mayonnaise
- 1/2 teaspoon All-Purpose Seasoning or to taste
Peel the eggs and halve lengthwise.
Remove the yolks and put in a bowl with the pickles, mayonnaise, and seasoning; mix thoroughly.
Spoon the mixture into the egg white halves.
Place the eggs on a plate, garnish with an extra sprinkle of the All-Purpose Seasoning (optional).
Cover loosely with plastic wrap and chill until ready to serve.
Make your own Fat Flush Pickles, Fat Flush-friendly Mayonnaise, and All-Purpose Seasoning using our recipes!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Nov 3, 2015 | Breakfast, Food & Recipes
Makes about 40 mini frittatas
- Olive oil spritz
- 8 large eggs
- 1 medium red pepper seeded and thinly sliced
- 1 medium bell pepper seeded and thinly sliced
- 1 small onion thinly sliced
Preheat the oven to 375°F.
Spritz 2 mini muffin tins with olive oil.
Whisk eggs in a large bowl, stir in vegetables.
Fill muffin cups 3/4 with the egg mixture.
Bake until the mixture puffs and is a bit firm in the center, about 8 to 10 minutes.
*Notes:
This recipe is great for experimenting with different vegetables. (Tomatoes, spinach, mushrooms, olives, squash, zucchini, etc.) Or try adding some herbs, like parsley.
Remember to include ingredients when calculating daily intake allowances.
