by ffadmin | Dec 29, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes 16 crackers
- Olive oil spray
- 1 cup milled flax seeds
- 1/2 cup vegetable broth
- 4 tsp All-Purpose Seasoning
Preheat the oven to 275°F.
In a large bowl, mix dry ingredients.
Add the broth and let sit for 1-2 minutes.
Stir the mixture with a fork until the seeds start sticking together, about 5 minutes.
Spoon the mixture onto a cookie sheet sprayed with olive oil spray and cover with wax paper.
Using a rolling pin, or drinking glass, roll the mixture flat and out towards the edge of the cookie sheet; remove and discard the top wax paper.
Bake for 1 to 1 1/2 hours, until crackers lift off the cookie sheet and crack apart easily.
Make your own Fat Flush All-Purpose Seasoning!
Tip: Before you put the mixture in the oven, score them lightly with a pizza cutter so they’ll break into more even pieces.
Variation: Try using any of your favorite seasoning mixtures!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Dec 27, 2015 | Broths & Soups, Fat Flush Soup, Food & Recipes
Makes 10-12 cups (Serving Size is 2 to 3 cups)
- 2 tsp. olive oil
- 1 ¼ lbs. lean ground beef turkey or chopped chicken*
- 1 large onion peeled and chopped
- 1 large red orange and/or green pepper, seeded and chopped
- 1 large zucchini or yellow squash chopped
- 8 oz. mushrooms chopped
- 2 cloves garlic peeled and chopped
- 1 bottle 46 oz. reduced-sodium tomato or vegetable cocktail juice
- 1 can 15 oz. pinto, garbanzo or black beans, rinsed and drained
- 1 can 14 oz. crushed tomatoes
- 1 Tbs. fresh lime juice
- 1 Tbs. ground cumin
- 1/8 tsp. cayenne pepper or to taste
- ¼ cup each fresh cilantro and parsley leaves chopped
In sauce pot over medium-high heat, cook oil 30 seconds or until heated.
Add beef, turkey or chicken and cook 5 minutes or until cooked through, stirring occasionally.
Remove from skillet; drain, if desired.
In same sauce pot, cook onions, peppers, zucchini, mushrooms and garlic for 5 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in next 6 ingredients and cooked meat.
Add up to 1 cup water to thin soup, if desired.
Cover and bring soup just to a simmer (do not let boil).
Reduce heat to medium-low and let simmer 20 minutes, stirring occasionally.
Stir in cilantro and parsley; cover and let simmer 5 minutes more.
Garnish with shaved Parmesan cheese, if desired. Soup can be stored up to 5 days in the refrigerator or frozen for 2-3 weeks.
*Notes:
For vegetarian option, omit meat and add another can of beans.
Omit the beans for Phase 1.
Read more about the Fat Flush Soup Diet here.
by ffadmin | Nov 17, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
- 1 tablespoon olive oil
- 1 shallot chopped
- 1 clove garlic chopped
- 1 1/2 pounds turnip greens washed, stemmed, and chopped
- 1 cup no-salt-added chicken broth
- Cayenne optional; to taste
Heat olive oil over medium heat.
Add shallot and garlic and sauté until tender and fragrant.
Add washed and cleaned turnip greens. Mix together and cook until they have wilted, about 3 minutes.
Add cayenne to taste.
Add chicken broth to the wilted greens and cook until the liquid has all but evaporated.
Serve immediately.
Make your own no-salt-added Chicken Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Nov 12, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
- 1 pound fresh asparagus washed and dried
- Olive oil spray
Preheat the oven to 400°F.
Break off the tough ends of the asparagus and place on a baking sheet.
Spritz with olive oil, toss to coat and spread in a single layer.
Roast for 8-10 minutes, until lightly browned and tender when pierced with a fork.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Nov 11, 2015 | Entrees, Food & Recipes
Makes 4 servings
- 4 5-ounces each salmon fillets
- 2 teaspoons olive oil
- 3 tomatoes chopped, or 1 (14-ounce) can chopped tomatoes, drained
- 2 chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 green onions sliced for garnish
Preheat the oven to 400°F.
Stir the tomatoes, shallots, lemon juice, oregano and thyme in a medium bowl to blend.
Spritz the salmon with olive oil spray and place the salmon fillet, oiled side down, atop a sheet of foil.
Wrap the ends of the foil together to make individual salmon packets.
Spoon the tomato mixture over the salmon.
Fold the sides of the foil over the fish and tomato mixture, to cover completely, and pinch to seal the packet closed. Repeat until all packets have been made.
Place packets on a large baking sheet and bake until the salmon is just cooked through, about 25 minutes.
*Note: Remember to include ingredients when calculating daily intake allowances.
