by ffadmin | Jan 25, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes about 1 cup (or four1/4-cup servings)
Lemony Tapenade
- 1 cup black olives
- 4 teaspoons flaxseed oil
- 1 tablespoon fresh lemon juice
- 1-2 garlic cloves, minced
- Pinch of cayenne, optional
- In a blender or food processor, process all the ingredients until chunky.
- Store the tapenade in a covered container in the refrigerator.
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*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 23, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes 1 serving
Dragon Bowl Salad
- 2 cups mixed salad greens
- 1 medium tomato, seeded and cut into wedges
- ¼ cup chopped cucumber
- ¼ cup chopped, mixed fresh parsley, cilantro, and dill
- 1 tablespoon chopped onion
- ½ cup cauliflower florets
- ½ cup broccoli florets
- 4 canned artichoke hearts, quartered
- 2 hearts of palm, sliced
- 1 stalk celery, chopped
- 3 baby carrots,
- sliced
- 3 sliced olives
- 4 ounces of beef, chicken, turkey, fish, seafood, tofu, or tempeh
- Dressing of your choice
- Combine all the herbs and vegetables in a large bowl.
- Toss the salad with your protein food and dressing of choice.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 19, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes about 4 (1/2-cup) servings
Ginger-Honey Yogurt Dip
- 2 cups plain yogurt
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- In a medium bowl, stir all the ingredients together.
- Store the dip in a covered container in the refrigerator.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 13, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes about 4 (2-cup) servings
Just Vegg'n-Out Munchies
- 1 cup broccoli or cauliflower florets
- 1 bell pepper (any color), seeded and sliced
- 8 baby carrots, sliced
- 4 stalks celery, chopped
- 2 cups shredded green or red cabbage
- ¼ cup black olives, sliced
- 1 cup chopped fresh fennel
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- ¼ cup flaxseed oil
- ½ cup apple cider vinegar
- 1 tablespoon Seaweed Gomasio
- In a large bowl (with a lid), combine the veggies and herbs; set aside.
- In a small bowl, stir together the oil, vinegar, and Seaweed Gomasio.
- Pour the oil and vinegar mixture over the vegetables.
- Cover and shake well.
- Refrigerate the veggies for several hours or overnight, shaking the container occasionally to evenly distribute the marinade.
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Try this recipe using a variety of Fat Flush vegetables!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 4, 2015 | Desserts, Food & Recipes
Makes 1 serving
Black n' White Yogurt Parfait
- 1 cup plain yogurt
- ½ scoop Fat Flush Vanilla Whey Protein
- ½ scoop Fat Flush Chocolate Whey Protein
- 1 tablespoons chia seeds
- ⅛ teaspoon ground cinnamon
- 1 teaspoon Flora-Key
- Mix ½ cup of the yogurt with the vanilla whey; set aside.
- Mix the remaining yogurt with the chocolate whey; set aside.
- Mix the chia seeds with the cinnamon and Flora-Key.
- In a glass or parfait dish, alternate layers of the vanilla mixture, chia seed mixture, and chocolate mixture; repeating as needed.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
