by ffadmin | Oct 16, 2017 | Salads, Sides, & Snacks
- 1/4 cup red onion sliced
- 1/8 cup chicken broth
- 1/2 pound asparagus bias-sliced into 2" pieces
- 1/4 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1/2 cup sliced water chestnuts cut into thin strips
Add onions to medium skillet with spritz of olive oil spray and braise until onions are translucent. Add chicken broth to keep from burning.
In a medium saucepan, cook asparagus covered in a small amount of boiling salted water for 5-7 minutes or until just tender. Drain and add to onions in skillet.
Add oregano and garlic powder to mixture and stir to coat. Add water chestnuts and cover and cook about 1 minute, or until heated through. Serve immediately.
by ffadmin | Oct 9, 2017 | Smoothies
- 1 pear peeled and seeded
- 1/2 cup canned 100% pumpkin unsweetened
- 1 scoop Fat Flush Whey Protein
- 1 tablespoon flaxseed oil
- 8 ounces cran-water
- Spices to taste legal for your phase
Add all ingredients to blender and mix well. Pour into glass and enjoy.
by ffadmin | Oct 2, 2017 | Dressings, Spices, & Seasonings
- 1/2 cup unsweetened cranberry juice
- 1/2 cup purified water
- 1/2 packet Sweetleaf Stevia
- 1/4 cup chopped onion
- Sprinkle of cayenne
- Pinch of tarragon phase 2 & 3
- 1 tablespoon flaxseed oil
Add all ingredients except for flaxseed oil to saucepan and simmer until reduced to 3 to 4 tablespoonfuls or about 1/4 cup. Remove from heat. Stir in flaxseed oil and drizzle while still hot over a large entree salad with protein.
by ffadmin | Sep 18, 2017 | Salads, Sides, & Snacks
- 1 eggplant cubed
- 1 can stewed tomatoes no-salt-added
- 4 garlic cloves crushed
- 1 teaspoon cinnamon or to taste
- 1 teaspoon cumin or to taste
- 1 teaspoon ginger or to taste
Preheat oven to 350F. Mix together in a casserole dish and bake for 40 minutes.
by ffadmin | Sep 11, 2017 | Entrees
- 1 pound thinly sliced round steak
- 6 black olives
- 2 artichoke hearts
- 2 cloves of garlic
- 2 teaspoons organic extra virgin olive oil
- juice of half a lemon
- toothpicks
- olive oil spray
- 1 32- ounce can Muir Glen Chunky Tomato Sauce
Place olives, garlic, artichoke hearts, juice of half a lemon and olive oil and place in a mini food processor and blend until creamy. Lie out the round steak on a cutting board.
Next, spritz a stainless steel skillet with olive oil spray and warm over medium high heat. Begin spreading a thin layer of the olive mixture onto each steak. Roll up the steak and secure with the toothpicks.
Place each in the pan to brown each side.
Then, place each roll in the crockpot. Pour a small amount of beef broth into the skillet to deglaze the little brown bits. Pour the juice from the skillet over the braciole.
Next, pour 2 cups of marinara sauce over the meat and cook on low for 8-10 hours.
