Tomato Dijon Vinaigrette
Ingredients
Method
- Combine all ingredients in a blender or food processor. Store in refrigerator.
Oven-baked Sweet Potato Fries
Ingredients
Method
- Preheat oven to 425 degrees Fahrenheit. Line a large cookie sheet with parchment paper lightly sprayed with olive oil.
- In a medium mixing bowl, whisk egg white until foamy. Mix in Fat Flush seasonings.Add sliced sweet potatoes and toss until covered with egg white/seasoning mixture.
- Spread fries evenly on prepared cookie sheet so that they aren't touching. Bake for 15 minutes, then turn fries over and bake for 15 more minutes. Remove from oven and serve immediately.
Caribbean Stew
Ingredients
Method
- Saute onions in 1/2 cup stock until transparent. Add cumin, cinnamon and cayenne, stir and continue to cook on medium heat for about 5 minutes.
- Stir in the sweet potato chunks and the remaining stock. Simmer covered for 5 to 10 minutes. Add the zucchini and tomatoes and continue to simmer for 15 minutes or until vegetables are slightly tender. Add the kale and continue cooking for 10 to 15 more minutes. Stir in the lime/lemon juice and cilantro.
- Variations: For a protein option, add in diced chicken. It's a great way to use leftovers! For phase 2, serve over spaghetti squash. For phase 3, serve over brown rice.
Summertime Gazpacho
Makes 10-12 servings
Ingredients
Method
- Add all vegetables to a large bowl. Mix in diced tomatoes and tomato puree. Add 1/2 to 2/3 of mixture in batches to a blender or food processor and blend until gazpacho reaches desired consistency. If you like your gazpacho fairly chunky, puree half of the gazpacho and then stir in the remaining half of the chopped vegetables.
- Return gazpacho to bowl; stir in lemon and lime juices, parsley, apple cider vinegar, and cayenne. If possible, refrigerate overnight to let flavors develop. Before serving, correct flavor by adding more lemon and lime juices, apple cider vinegar and cayenne if desired. Sprinkle with additional minced parsley.
- *For Phase 3, top with a dollop of sour cream if desired.
Asparagus with Flaxy Lemon-Herb Dressing
Serves 4
Ingredients
Method
- Blanch asparagus spears in a large pot of boiling water for 5 minutes or until tender but not mushy.
- Plunge the spears in ice cold water to cool quickly; drain.
- Add the remaining ingredients in a small bowl and whisk together for the dressing.
- Drizzle the lemon-flaxseed dressing over the asparagus before serving.
*Note: Remember to include ingredients when calculating daily intake allowances.
