by ffadmin | Jan 6, 2016 | Food & Recipes, Salads, Sides, & Snacks
Serves 4
- 2 eggplants
- 1 garlic clove
- 4 tablespoons flaxseed oil
- 1 tomato diced
- 2 tablespoons onion minced
- 2 tablespoons parsley chopped
- 1 tablespoon apple cider vinegar
Preheat oven to 350ºF.
Place eggplants on a nonstick baking dish and bake for about 1 hour.
Cool, peel, and dice eggplants and set aside.
In the meantime, rub a salad bowl with the garlic clove and then discard the garlic.
Place diced eggplant in salad bowl and add oil, tomato, onion, and parsley.
Sprinkle the vinegar over the mixture and toss well.
Chill before serving.
Variation- Try adding different vegetables to this dish. (Mushrooms, peppers, and squash work well!)
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 6, 2016 | Food & Recipes, Smoothies
Serves 1
- 8 ounces Cran-Water
- 1 scoop Fat Flush Body Protein or Whey Protein
- 1/2 cup unsweetened applesauce
- 1 tablespoon lemon juice
- Cinnamon to taste
- 1 tablespoon flaxseed oil
- 1 tablespoon ground flax or chia seeds
- Ice cubes optional
Combine the fruit, lemon juice, powder, and cran-water in a blender until smooth.
Add the flaxseed oil, cinnamon and chia seeds.
Blend until all ingredients are 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 to the blender first; let sit for 1-2 minutes.
Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 6, 2016 | Food & Recipes, Smoothies
Serves 1
- 8 ounces water
- 1 scoop Fat Flush Body Protein or vanilla Whey Protein
- 1 cup frozen strawberries
- 1 cup fresh or frozen rhubarb chopped into small pieces
- 1 tablespoon flaxseed oil
- 1 tablespoon chia seeds
- Ice cubes optional
Combine fruit, powder, and water in a blender until smooth.
Add the flaxseed oil and chia seeds.
Blend until all ingredients are 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 to the blender first; let sit for 1-2 minutes.
Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 6, 2016 | Entrees
Serves 1
- 1 5-ounce fish fillet (halibut, cod, grouper, flounder)
- 4 tablespoons lemon juice
- 1 clove garlic minced
- 1 tablespoon fresh parsley chopped
- 1 teaspoon gingerroot grated
- Lemon wedges for garnish
Preheat oven to 350ºF.
Place all ingredients in a bowl, mix well, making sure fillets are evenly coated with spices; let stand for 15 minutes.
Place fish in a shallow, nonstick pan and bake for about 12 minutes or until the fish is flaky; baste occasionally with the marinade.
Garnish with a lemon wedge.
Serve immediately.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 6, 2016 | Entrees
Serves 2
- 2 small leeks sliced- white part only
- 1 garlic clove minced
- 2 scallions sliced
- 1/4 cup no-salt-added vegetable broth
- 4 eggs lightly beaten
- Dried dill to taste
- 2 tablespoons water
- 1 3½-ounce can artichoke hearts, rinsed and sliced
- 6 black olives pitted and minced
- 2 tablespoons cilantro chopped
- 1 teaspoon fresh lemon juice
In a medium, nonstick skillet, sauté leeks, garlic, scallions, and broth until leeks are soft.
Spread evenly over the bottom of the skillet.
Mix dill and water with eggs and pour into the skillet.
Arrange the artichoke slices and olives on top of the egg mixture.
Sprinkle with cilantro and cook over low heat until egg mixture is set— about 8 minutes— shaking skillet occasionally.
Cover the skillet handle and place under broiler until lightly browned— about 2 minutes.
Cut into wedges and drizzle with lemon juice.
Make your own no-salt-added Vegetable Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
