by ffadmin | Jan 17, 2017 | Salads, Sides, & Snacks
- 1 large sweet potato cubed
- 2-4 roasted garlic cloves
- 1-2 tablespoon flax oil
- 1/4 to 1/2 cup chicken broth spiced with Fat Flush spices of your choice and heated
Bake sweet potato cubes in baking dish until soft. Mash with roasted garlic, flax oil and chicken broth (use larger quantity if you like smoother, thinner, mashed potatoes).
by ffadmin | Jan 7, 2017 | Smoothies
- 1 cup blueberries
- 1 cup cranwater
- 1 tablespoon flaxseed oil
- 1 scoop Fat Flush Vanilla Whey or Body Protein
- 2 tablespoons lemon juice
Add all ingredients to blender and mix well. Enjoy!
by ffadmin | Nov 11, 2016 | Breakfast
- 2 eggs
- 2 ounces crabmeat warmed
- 1 tablespoon Fat Flush Mayo https://fatflush.wpengine.com/marvelous-mayonnaise/
Spray nonstick skillet with olive oil spray.
Beat two eggs and pour into pan, cook over low heat until set in large omelette.
Mix crabmeat with Fat Flush mayo and spoon mixture over the omelette.
Fold onto plate and enjoy!
by ffadmin | Nov 9, 2016 | Salads, Sides, & Snacks
- 2 lbs sweet potatoes peeled and cut into 1-inch chunks
- 1/3 cup flaxseed oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon cayenne powder or to taste
- 1/2 teaspoon ground cumin
- 1/4 cup fresh cilantro leaves finely chopped
- 1 medium red bell pepper seeded and chopped
- 3-4 scallions finely chopped
Boil the sweet potato chunks until soft (be careful not to overcook or they will be too soft). Drain water and transfer to a mixing bowl or casserole dish. Add the bell pepper, cilantro and scallions, and mix evenly.
Whisk the flaxseed oil, lime juice, cayenne and cumin together in a small bowl.
Toss sweet potato mixture with dressing and place in the refrigerator for 2-3 hours. Bring to room temperature for 30 minutes before serving.
by ffadmin | Nov 3, 2016 | Entrees
- 2 medium eggplants cut in half lengthwise
- 1/4 cup low sodium chicken broth more if needed
- 2 cloves garlic minced
- 1 lb. peeled tomatoes coarsely chopped (or 1 can stewed tomatoes)
- 2 teaspoons chives or scallions chopped
- 1/4 cup black olives pitted and halved
- 1 lb. cooked shrimp thawed and drained (can be chopped if you like)
Preheat oven to 350 degrees Fahrenheit.
Scoop out eggplant meat leaving a 1/2 inch thick shell.
Set shells aside. Chop eggplant flesh.
Heat chicken stock in a heavy nonstick skillet over medium heat.
Stir in garlic and eggplant flesh. Cover and cook 5 to 7 minutes or until eggplant is soft, stirring occasionally.
Stir in tomatoes, chives and olives. Increase heat to medium high and simmer 5 to 7 minutes. Remove from heat and stir in shrimp.
Spoon filling into eggplant shells. Bake 35 to 40 minutes or until top is brown and bubbly.
Phase 3 Variation: Melt no-salt added swiss cheese on top.
