by ffadmin | Jan 4, 2016 | Broths & Soups, Food & Recipes
Makes 4 servings
- 32 ounces no-salt-added chicken broth
- 1 bunch celery chopped
- 2 carrots chopped
- 1 medium onion chopped
- 2 cups green beans sliced
- 2 cans bamboo shoots drained
- 2 bay leaves
- Cayenne to taste
- Juice of 1 lemon
- 2 cups chopped cooked chicken breast
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
In a 2-quart stockpot, combine all ingredients except chicken, parsley and cilantro.
Bring to a boil; simmer about 15 minutes until vegetables are tender.
Stir in chicken, parsley and cilantro; continue simmering for 5 minutes.
Before serving, remove bay leaves.
Make your own no-salt-added Chicken Broth using our recipe!
Soup may be stored, covered in the refrigerator for 3 days. May also be frozen.
Submitted By: Julie, Forum Member 5-24-06
Julie’s Notes: My version of chicken noodle soup for all of you with colds and flu’s. The bamboo shoots look so much like egg noodles, they can even fool the kids!I tested this recipe with a 12 year old and no complaints!
*Notes:
This recipe can also be made in a slow-cooker! Simply combine all ingredients in the slow-cooker, and cook on high for 4 hours or low for 6 hours.
Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 4, 2016 | Salads, Sides, & Snacks
Serves 4
- 1/2 banana
- 1/2 cup cantaloupe chunks
- 1/2 cup pineapple chunks
- 1 cup strawberries or kiwis
- 4 skewers
Preheat grill to medium high and coat racks with nonstick cooking spray.
Make kabobs by alternating banana with cantaloupe, pineapple, and strawberries on the skewers.
Place kabob on the grill rack and cook for about 1 1/2 minutes on each side or until golden.
Variation: Try your own combinations using your favorite Fat Flush fruits! You may also enjoy the fruit skewers uncooked.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 3, 2016 | Entrees
Serves 4
- 4 medium eggplants
- 4 medium onions chopped
- 6 garlic cloves minced
- 8 tablespoons no-salt-added chicken broth
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 8 Roma tomatoes chopped
- 4 tablespoons fresh parsley chopped
Preheat oven to 400°F.
In oven, roast eggplants whole on a nonstick baking sheet until brown on the outside and soft on the inside (test with a fork) for about 30 minutes or until done.
Cool, peel, and mash the pulp.
In a large, nonstick skillet or wok, saute the onions and garlic in the broth, for about 20 minutes, until soft.
Stir in mashed eggplant, add turmeric and cumin, and saute for 2 minutes.
Add tomatoes and cook for 5 minutes.
Add parsley and stir until the dish is cooked through.
Make your own no-salt-added Chicken Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 2, 2016 | Entrees
Serves 4
- 4 6-ounce cans of tuna in water, rinsed and drained
- 4 tablespoons flaxseed oil
- 1 cup celery finely chopped
- 1/2 cup onion finely minced
- 2 teaspoons turmeric
- 4 medium tomatoes
Mix tuna, flaxseed oil, celery, onion, and turmeric together.
Cut off top of tomatoes about 1/4 of the way down and save tops.
Scoop out pulp, drain, and stuff with tuna salad.
Replace the top of the tomatoes.
Variations: Swap the tuna for salmon or mackerel. Swap the tomatoes with red bell peppers. Try sliced egg in your tuna salad!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 1, 2016 | Breakfast, Entrees, Salads, Sides, & Snacks
Simple and flexible, this recipe is great for snacks, breakfast, lunch or dinner. This faux-flatbread is not only healthy and low calorie, it is also full of protein and so delicious!
- 1 10 oz package frozen chopped spinach, thawed and drained
- 2 large eggs
- 2 large egg whites
- 1/2 tsp minced garlic
- 1/4 cup chopped onions
Preheat the oven to 400 F.
In a mixing bowl, stir together all the ingredients.
Line a baking sheet with parchment paper; pour the mixture evenly onto the pan.
Bake for 15 minutes.
Holding the ends of the parchment paper, pick up the flatbread and lay on a cooling rack or towel.
Cut into sandwich or wrap-size pieces and load with your favorite toppings.
Try adding 1/4 cup of both chopped red and orange bell peppers, to provide a colorful contrast to the bright green spinach. One-quarter cup each of chopped artichokes or water chestnuts are delicious additions as well.
In Winter and Spring Fat Flush, sprinkle with a pinch of basil and oregano for an Italian twist. This "flatbread" has so many functions... cut into wedges and top with your favorite veggies or spreads. Or cut it into squares, fill with tuna or egg salad, and it becomes a wrap. Its uses are only limited by your creativity!
Safe for all seasons
