by ffadmin | Mar 17, 2016 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
- 1 head of cauliflower florets separated
- 1-2 tablespoon flax oil
- 1 teaspoon fresh parsley or chives chopped
- Salt and pepper to taste
Add cauliflower to a pot of boiling water and cook until crisp, about 5 minutes.
Remove with slotted spoon and place on serving plate.
Drizzle with flax oil and sprinkle with salt and pepper and parsley or chives.
Serve warm.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Mar 8, 2016 | Desserts, Food & Recipes
Makes 1 serving
- 1 apple Rome Beauty, Granny Smith, or McIntosh, peeled, cored, and sliced
- 1/4 teaspoon Stevia Plus or to taste optional
- 1/2 teaspoon cinnamon
Preheat oven to 300°F.
Arrange apple slices in a small baking dish.
Sprinkle with Stevia Plus and cinnamon and cover.
Bake for 15 minutes.
Mash when cooked and serve hot or cold.
Variations
– For a change of pace, substitute cherries (omit the cinnamon), berries, or a peach for the apple.
– Try adding a touch of cloves.
*Adapted from ‘The Fat Flush Cookbook’.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Feb 8, 2016 | Entrees
Serves 4
- 4 5-ounce chicken breasts, boneless and skinless
- 2 cups no-salt-added chicken broth
- 1 medium red onion diced
- 2 1/2 red bell peppers chopped
- 2 zucchini sliced
- 8 garlic cloves minced
- 12 black olives sliced or chopped
- Juice of 1 lemon
- 2 8-ounce cans no-salt-added tomato sauce
- Handful of fresh cilantro chopped
Preheat oven to 350°F.
In a medium pot simmer chicken breasts and broth; poach chicken until tender.
When cooked, shred chicken into bite-sized pieces.
Place chicken, onion, red bell pepper, zucchini, garlic, olives, and lemon juice in a medium casserole dish and mix well.
Cover and bake in oven for 45 minutes.
Stir tomato sauce into the casserole and return to oven for 20 minutes uncovered.
Mix in cilantro and serve.
Make your own no-salt-added Chicken Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
Fan Photo:
Ronnie (New Jersey)
by ffadmin | Feb 3, 2016 | Beverages, Food & Recipes
Makes 32 ounces (1 quart)
- 12 ounces water
- 16 ounces brewed dandelion root tea made with 2 tea bags
- 4 ounces of unsweetened 100% cranberry juice
- 1-2 tablespoons fresh lemon juice
- 1/2 packet of Stevia Plus optional
- 1 small piece peeled fresh ginger about 1-inch
Combine all ingredients in a 32 ounce (1 quart) pitcher.
Chill and serve.
Submitted By: Light Dancer, Forum Member 6-16-07 “This iced tea is very easy to make and refreshing…a nice switch up from just plain Cranwater. I make my 32 ounce jug and carry it along wherever I go!”
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 13, 2016 | Broths & Soups
Serves 4
- 4 scallions chopped
- 2 garlic cloves minced
- 4 cups spinach well packed
- 2 & ¼ cups of no-salt-added vegetable broth
- 1 bay leaf
- 1 teaspoon onion powder
- 1 tablespoon fresh parsley or cilantro
- 1 12- ounce package of tofu
- Juice of ½ lemon
- Juice of ½ lime
In a large saucepan over medium heat, cook scallions and garlic in 1/4 cup of broth for 8 minutes (or until soft).
Stir in the spinach, cover, and cook for additional 5 minutes.
Add the remaining broth, bay leaf, and onion powder.
Simmer in a covered saucepan for an additional 5 minutes. Remove bay leaf.
Purée the soup in blender, adding parsley or cilantro, tofu, and lemon and lime juice.
Reheat if needed and serve immediately.
Make your own no-salt-added Vegetable Broth using our recipe!
Adapted from ‘The Fat Flush Cookbook’
*Note: Remember to include ingredients when calculating daily intake allowances.
