Julie’s Chicken Bamboodle Soup

Julie’s Chicken Bamboodle Soup

by | Jan 4, 2016 | Broths & Soups, Food & Recipes

Makes 4 servings

Julie's Chicken Bamboodle Soup
 
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Recipe type: Soup
Ingredients
  • 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
  • ¼ cup chopped parsley
  • ¼ cup chopped cilantro
Instructions
  1. In a 2-quart stockpot, combine all ingredients except chicken, parsley and cilantro.
  2. Bring to a boil; simmer about 15 minutes until vegetables are tender.
  3. Stir in chicken, parsley and cilantro; continue simmering for 5 minutes.
  4. 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.

Eggplant Bake

Eggplant Bake

by | Jan 3, 2016 | Entrees

Serves 4

Eggplant Bake
 
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Recipe type: Side Dish
Ingredients
  • 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
Instructions
  1. Preheat oven to 400°F.
  2. 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.
  3. Cool, peel, and mash the pulp.
  4. In a large, nonstick skillet or wok, saute the onions and garlic in the broth, for about 20 minutes, until soft.
  5. Stir in mashed eggplant, add turmeric and cumin, and saute for 2 minutes.
  6. Add tomatoes and cook for 5 minutes.
  7. 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.

Fat Flush Soup Recipe

Fat Flush Soup Recipe

by | Dec 27, 2015 | Broths & Soups, Fat Flush Soup, Food & Recipes

Makes 10-12 cups (Serving Size is 2 to 3 cups)

5.0 from 6 reviews
Fat Flush Soup Recipe
 
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Recipe type: Soup
Ingredients
  • 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
  • ⅛ tsp. cayenne pepper, or to taste
  • ¼ cup each fresh cilantro and parsley leaves, chopped
Instructions
  1. In sauce pot over medium-high heat, cook oil 30 seconds or until heated.
  2. Add beef, turkey or chicken and cook 5 minutes or until cooked through, stirring occasionally.
  3. Remove from skillet; drain, if desired.
  4. In same sauce pot, cook onions, peppers, zucchini, mushrooms and garlic for 5 minutes or until vegetables are crisp-tender, stirring occasionally.
  5. Stir in next 6 ingredients and cooked meat.
  6. Add up to 1 cup water to thin soup, if desired.
  7. Cover and bring soup just to a simmer (do not let boil).
  8. Reduce heat to medium-low and let simmer 20 minutes, stirring occasionally.
  9. 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.

Cinnamony Surprise Smoothie

Cinnamony Surprise Smoothie

by | Oct 16, 2015 | Food & Recipes, Smoothies

Serves 1

Cinnamony Surprise Smoothie
 
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Recipe type: Smoothie
Ingredients
  • 8 ounces water
  • 1 scoop Fat Flush Body Protein or vanilla Whey Protein
  • ½ medium peach
  • 5 seedless cherries
  • 1 tsp ground cinnamon (or to taste)
  • 1 tablespoon flaxseed oil
  • 1 tablespoon chia seeds
  • Ice cubes (optional)
Instructions
  1. Combine water, protein and fruit 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.

Indian Lamb Curry

Indian Lamb Curry

by | Sep 8, 2015 | Entrees, Food & Recipes

Makes 8 servings

Indian Lamb Curry
 
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Recipe type: Entree
Ingredients
  • Olive oil spray
  • 3 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
  • ¼ cup no-salt-added beef broth
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 2 bay leaves
  • ¼ teaspoon cayenne (or to taste)
  • 2 tablespoons peeled and minced fresh ginger
  • 2 teaspoons Garam Masala
  • ½ teaspoon turmeric
  • ½ teaspoon salt (optional)
  • 1 cinnamon stick
  • 4 plum tomatoes, chopped or 1 (14-ounce) can diced tomatoes
  • 1½ cups water
  • 1 cup fresh cilantro
Instructions
  1. Coat a Dutch oven or deep skillet (lid required) with a few spritzes of olive oil; heat over medium-high heat.
  2. Saute the lamb on all sides until browned, about 5 minutes and remove from the pan.
  3. Heat the beef broth in the pan over medium-high heat until bubbly.
  4. Saute the onions and garlic for about 5 minutes, or until softened and lightly browned.
  5. Stir in the remaining ingredients (including the lamb) except the tomatoes, water, and cilantro; simmer for 5 minutes.
  6. Add the tomatoes and water; reduce heat to low, and cover.
  7. Simmer the stew for about 1 hour, or until lamb is fork-tender.
  8. Before serving, remove the cinnamon stick and bay leaves; stir in the cilantro.

Make your own Garam Masala and no-salt-added Beef Broth using our recipes!

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

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