Basil Chimichurri

Basil Chimichurri

by | Mar 23, 2017 | Dressings, Spices, & Seasonings

Basil Chimichurri
 
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Recipe type: Sauce
Ingredients
  • 1 cup basil, finely chopped
  • 2 cups spinach, washed and chopped
  • 2 tablespoons flaxseed oil
  • 2 cloves garlic
  • juice from one lemon
  • 1 tablespoon dijon mustard
  • ½ packet SweetLeaf stevia
  • splash of apple cider vinegar
Instructions
  1. Add ingredients to blender or food processor and mix well. Serve over cooked protein like salmon, chicken, steak, etc. OR enjoy as a veggie dip.

 

Spaghetti Squash Quiche

Spaghetti Squash Quiche

by | Feb 24, 2017 | Breakfast

5.0 from 1 reviews
Spaghetti Squash Quiche
 
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Recipe type: Entree
Ingredients
  • 2 Omega-3 eggs
  • 1 cup cooked spaghetti squash
  • 1 teaspoon phase-friendly spices
  • 1 tomato, chopped
  • 3 scallions, chopped
  • 6 black olives, rinsed and chopped
  • ½ jalapeno, diced
Instructions
  1. Spritz baking dish with olive oil spray.
  2. Blend eggs and spaghetti squash in blender until smooth.
  3. Add spices, pour into spritzed baking dish and top with tomato, scallions, olives and jalapeno.
  4. Bake for 30 minutes at 350 degrees fahrenheit.
  5. Variation: Add diced, cooked meat as a topping before baking.

 

Chocolate Pudding

Chocolate Pudding

by | Feb 14, 2017 | Desserts

Chocolate Pudding
 
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Recipe type: Dessert
Ingredients
  • ½ avocado
  • 1 tsp high-cacao cocoa powder
  • Drop Stevia Plus or pinch of Lakanto
Instructions
  1. Mash all ingredients together in a bowl and chill for 30 minutes in the refrigerator.

 

Blueberry Custard

Blueberry Custard

by | Feb 7, 2017 | Desserts

3.4 from 5 reviews
Blueberry Custard
 
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Recipe type: Dessert
Ingredients
  • 2 eggs
  • 1 packet of SweetLeaf stevia
  • 2 scoops Fat Flush Vanilla Whey
  • 2 cups cooked spaghetti squash
  • 1 cup frozen blueberries or berries of your choice
Instructions
  1. Blend eggs, stevia, whey protein and spaghetti squash until smooth. Pour mixture into a baking dish and top with blueberries. Bake in a 350F oven for 40 minutes or until top is golden brown. Cool for about 25 minutes.

 

Fat Flush Crockpot Spaghetti

Fat Flush Crockpot Spaghetti

by | Feb 4, 2017 | Entrees

Fat Flush Crockpot Spaghetti
 
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Recipe type: Entree
Serves: 7 cups (4 large servings)
Ingredients
  • 1 onion, diced finely
  • 4 cloves garlic, minced
  • 1½ pounds frozen lean ground beef
  • 2 stalks celery, finely diced
  • ½ cup bell pepper, finely diced
  • 1 14-ounce can Muir Glen (or similar) diced tomatoes
  • 2 6-ounce cans Muir Glen (or similar) tomato paste
  • 1 bay leaf
  • ¼ teaspoon SweetLeaf stevia
  • 1 teaspoon ground fennel seed
  • Dash of cayenne
  • ¼ cup fresh parsley, chopped (or 1-2 tablespoon dried parsley)
  • 1 cup sliced fresh mushrooms, set aside
Instructions
  1. Place onions and garlic in the bottom of the crockpot. If using the leanest ground meat simply unwrap and place frozen in crockpot. If you are using less lean meat, then you'll need to brown it first to render out the fat.
  2. Place chopped veggies (except mushrooms) over the beef. Pour undrained diced tomatoes over veggies and frozen beef. In a small bowl, mix tomato paste with spices. Pour spiced tomato paste into crockpot.
  3. Cover and cook on low 8-10 hours. In the last hour or so, break up the beef with a spoon and mix well. Stir in mushrooms. Cover and complete cooking.
  4. Serve over hot spaghetti squash.
  5. Phase 2 Variation: Add 2 teaspoons oregano
  6. Phase 3 Variation: Add oregano + ½ teaspoon thyme + ½ teaspoon salt (add salt just before serving)

 

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