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.
by ffadmin | Oct 13, 2016 | Broths & Soups, Entrees
- 1 lb stew meat cubed
- 1 onion chopped
- 2 cloves garlic crushed
- 1 tbsp oregano dried
- 1 tbsp basil dried
- 2 cups beef broth
- 1 large can diced tomatoes
- 4 carrots sliced
- 1 summer squash cubed
- 1 zucchini cubed
Add enough broth to the bottom of a large pan and saute the garlic and onions until browned. Add the stew meat, remaining broth, oregano and basil into the pan and bring to a boil. Transfer to a crockpot and add carrots and tomatoes. Let cook on high for two hours until carrots are firm, but soft. Add zucchini and summer squash, cover and cook for an additional hour.
by ffadmin | Oct 6, 2016 | Entrees
- olive oil spray
- 2 pounds boneless skinless chicken breasts
- 2 cans Shelton's low sodium chicken broth
- 1 small onion diced
- 3 carrots sliced
- 3 stalks celery thinly sliced
- 3 jalapeno peppers roasted and diced
- 2 cloves garlic minced
- 2 teaspoons cumin
- 1 teaspoon cayenne
- 2 tablespoons parsley fresh or dried
- 1/2 cup fresh cilantro
- 2 sweet potatoes peeled and cubed
- juice of 1-2 limes
Spritz a large skillet with olive oil spray. Warm over medium heat and add chicken breasts, cooking 4 to 5 minutes per side until both sides are browned and chicken is completely cooked. Set aside to cool.
Using same skillet, add another sprtiz of olive oil spray. Reheat the pan and add onion, garlic, carrots and celery. Saute until slightly soft.
Once chicken is completely cooled, shred the meat.
In a soup pot, add broth, shredded chicken, sauteed vegetables, diced, roasted jalapeno, dry spices and fresh herbs. Bring mixture to boil, then lower heat and simmer for 30 minutes. Adjust seasonings to taste and cook for another 15 minutes. Add sweet potatoes to pot and continue cooking until soft.
Right before serving, add lime juice and stir. Serve and enjoy!
by ffadmin | Oct 2, 2016 | Desserts
Makes 4 servings
- 4 medium apples Rome Beauty, McIntosh, Golden Delicious, cored and pared
- 1/2 cup cranberries fresh or frozen (thawed)
- 1 teaspoon Flora-Key or Stevia Plus
- 1 teaspoon cinnamon
- 3-4 tablespoons purified water
Preheat oven to 350°.
In a small bowl, blend cranberries, Flora-Key or Stevia Plus, and cinnamon.
Stuff apples with cranberry mixture.
Place in shallow baking dish, add water in baking dish with the fruit and cover.
Baste fruit with liquid during cooking and bake for about 30-40 minutes.
Note: Remember to include ingredients when calculating daily intake allowances.
