by ffadmin | Nov 1, 2016 | Entrees
- 1 whole roasting chicken about 6 lbs
- 40 cloves of garlic about 4 bulbs with skin removed
- 1 cup Fat Flush-friendly chicken broth
- Dill
- 1 bay leaf
- Olive oil spray
Preheat over to 400 degrees Fahrenheit. Mist the chicken lightly with olive oil spray, sprinkle dill on the chicken and rub until skin is coated.
Carefully separate the skin from the body on the top of the bird without breaking the skin and insert the bay leaf and two cloves of garlic on each side.
Place 12 cloves of garlic in the chicken cavity, and add the remaining cloves around the body of the chicken.
Roast 20 minutes at 400 degrees Fahrenheit, then reduce heat to 350 degrees Fahrenheit for 60 to 90 minutes more or until the juices run clear.
Remove garlic from the chicken and from the pan. In your food processor, puree the garlic and broth until smooth.
In a small saucepan, bring broth mixture to a boil, remove from heat and simmer for 5 to 10 minutes.
Serve chicken with sauce.
by ffadmin | Oct 27, 2016 | Desserts
- 1 scoop Fat Flush Vanilla Whey
- 1 egg
- 1/2 teaspoon cinnamon
- dash of ground cloves
- 1/8 teaspoon stevia or to taste
- 1/4 cup fresh raspberries mashed
- 6 whole raspberries shaken with stevia in a small ziploc bag
Preheat oven to 300 degrees Fahrenheit.
Mix all ingredients except raspberries in blender until smooth. Pour into mixing bowl, fold in mashed berries and stir well.
Using a muffin pan, lightly coat each of the six cups with olive oil (or use a paper liner if you prefer). Pour batter evenly into the six cups (about 1/4 full). Top each "cookie" with a stevia-coated raspberry.
Bake for 15 minutes or until set.
by ffadmin | Oct 24, 2016 | Entrees
- 1 tablespoon fennel seeds
- 1 pound ground turkey or chicken
- 2 cloves garlic minced
- 2 large onions sliced
- 2 red bell peppers sliced
- 28- ounce can Muir Glen crushed tomatoes
- Pinch of cayenne or to taste
In a pan, toast the fennel seeds over medium heat. Once toasted, remove to cool.
Spray a light coating of olive oil spray in the same pan and add ground turkey and cook until cooked through.
While turkey cooks, crush fennel seeds with a mortar and pestle or rolling pin.
Once meat is ready, add crushed fennel seeds, garlic and onion. Cook until onion begins to soften, then add red pepper. Cook 2 to 3 minutes, then add tomatoes and cayenne.
Reduce heat slightly and cook until tomatoes thicken to desired consistency. Enjoy!
Phase 2 Variation: Add 1/2 tablespoon oregano and basil
Notes: Excellent served over spaghetti squash, zucchini or spinach!
by ffadmin | Oct 20, 2016 | Desserts
- 2 egg whites
- 2 teaspoons fresh lemon juice
- zest of half a lemon
- 1 scoop Fat Flush Vanilla Whey Protein
- 1 packet SweetLeaf stevia
- 1/8 teaspoon cream of tartar
Preheat oven to 350 degrees Fahrenheit.
Beat egg whites, lemon juice and zest until foamy. Slowly add in whey, stevia and cream of tartar. Beat until stiff peaks form.
Use a teaspoon to spoon cookies onto a cookie sheet lined with parchment paper. Bake for 12 to 15 minutes until lightly browned all over.
Let cool and enjoy! Store in a seal container to retain crispness.
by ffadmin | Oct 17, 2016 | Entrees
- 2 large chicken breasts bone-in
- 3 leeks chopped
- 2 carrots sliced
- 1 can artichoke hearts drained and quartered
- 2 garlic cloves
- 1 tablespoon toasted fennel seeds
- 1/2 teaspoon red pepper flakes
- 1 cup chicken or turkey broth
- 1 tablespoon apple cider vinegar
Spray a large saute pan with a light coating of olive oil. Saute chicken breasts, skin side down until browned. Flip and add remaining ingredients. Cover and braise for 20 minutes or until the chicken is done. Stir gently and serve chicken with vegetables and sauce.
