Baked Cranberry Apples

Baked Cranberry Apples

Makes 4 servings

Baked Cranberry Apples
 
Recipe type: Dessert
Ingredients
  • 4 medium apples (Rome Beauty, McIntosh, Golden Delicious), cored and pared
  • ½ cup cranberries, fresh or frozen (thawed)
  • 1 teaspoon Flora-Key or Stevia Plus
  • 1 teaspoon cinnamon
  • 3-4 tablespoons purified water
Instructions
  1. Preheat oven to 350°.
  2. In a small bowl, blend cranberries, Flora-Key or Stevia Plus, and cinnamon.
  3. Stuff apples with cranberry mixture.
  4. Place in shallow baking dish, add water in baking dish with the fruit and cover.
  5. Baste fruit with liquid during cooking and bake for about 30-40 minutes.

Note: Remember to include ingredients when calculating daily intake allowances.

Pear Gingersnap Smoothie

Pear Gingersnap Smoothie

Serves 1

Pear Gingersnap Smoothie
 
Recipe type: Smoothie
Ingredients
  • 8 ounces water
  • 1 scoop Fat Flush Body Protein or vanilla Whey Protein
  • 1 pear
  • ⅛ teaspoon ground cinnamon
  • 1 tablespoon flaxseed oil
  • 1 tablespoon chia seeds
  • ½-inch cube fresh ginger
Instructions
  1. Combine water, fruit, ginger and powder in a blender until smooth.
  2. Add flaxseed oil, chia seeds, and cinnamon.
  3. 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.

All-Purpose Seasoning

All-Purpose Seasoning

Makes about 3/4 cup

All-Purpose Seasoning
 
Recipe type: Seasoning
Ingredients
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 teaspoons ground coriander
  • ¼ cup dried parsley
  • 1 teaspoon minced lemon zest
  • ¼ teaspoon cayenne
  • ¼ cup ground cumin
Instructions
  1. Combine all ingredients and place in a covered container.
  2. Store at room temperature.

Add to your veggies, sprinkle on your salad, use to season your meats, and more!

Spaghetti Squash Pancakes

Spaghetti Squash Pancakes

Makes 4 servings

Spaghetti Squash Pancakes
 
Recipe type: Breakfast
Ingredients
  • 2 cups cooked spaghetti squash
  • 1 to 2 eggs
  • Ground cinnamon, to taste
  • Stevia Plus, to taste
Instructions
  1. In a medium bowl, combine the cooked spaghetti squash with the egg, cinnamon, and Stevia.
  2. Heat a nonstick griddle pan that has been lightly coated with nonstick spray.
  3. Ladle the squash mixture into the pan in portions of about 2 tablespoons per pancake and cook until small bubbles from on the surface.
  4. Flip the pancakes over and continue cooking until almost “dry”. Repeat with the remaining batter.

 

Variations
For a savory treat, replace the cinnamon and Stevia with herbs such as minced fresh cilantro, parsley, basil, and oregano.

Adapted from ‘Hot Times: How to Eat Well, Live Healthy, and Feel Sexy During the Change’.

*Note: Remember to include ingredients when calculating daily intake allowances.

Warm Cauliflower Salad

Warm Cauliflower Salad

Makes 4 servings

Warm Cauliflower Salad
 
Recipe type: Side Dish
Ingredients
  • 1 head of cauliflower, florets separated
  • 1-2 tablespoon flax oil
  • 1 teaspoon fresh parsley or chives, chopped
  • Salt and pepper, to taste
Instructions
  1. Add cauliflower to a pot of boiling water and cook until crisp, about 5 minutes.
  2. Remove with slotted spoon and place on serving plate.
  3. Drizzle with flax oil and sprinkle with salt and pepper and parsley or chives.
  4. Serve warm.

*Note: Remember to include ingredients when calculating daily intake allowances.

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