Butternut Squashed Fritters

Butternut Squashed Fritters

by | Jan 3, 2015 | Breakfast, Food & Recipes

Makes 1 serving

Butternut Squashed Fritters
 
Save Print
Recipe type: Breakfast
Ingredients
  • Olive oil spray
  • 2 tablespoons water
  • 1 apple, peeled, cored and cut into chunks
  • ¼ teaspoon ground cinnamon
  • ½ cup cooked butternut squash, well drained
  • 1 large egg, beaten
  • 1 scoop Fat Flush vanilla Whey Protein or Body Protein
  • 1 tablespoon chia seeds
  • 1 teaspoon Flora-Key
Instructions
  1. Spritz a small skillet with the olive oil spray; add water to the pan and heat over medium heat.
  2. Saute the apple slices with the cinnamon, stirring constantly, for 1-2 minutes or until softened.
  3. In a blender or food processor, blend the apples with the remaining ingredients, except the Flora-Key, until just small chunks remain.
  4. Lightly coat the skillet again with a spritz of olive oil; heat over medium heat.
  5. Ladle the squash mixture into the pan by the heaping tablespoon and cook for about 3 minutes per side, until lightly browned.
  6. Carefully flip the fritter, cooking only until done, about 1 minute.
  7. Sprinkle with the Flora-Key.

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

Blueberry Mini Chiacakes

Blueberry Mini Chiacakes

by | Dec 28, 2014 | Breakfast, Food & Recipes

 

Makes 1 serving

Blueberry Mini Chiacakes
 
Save Print
Recipe type: Entree
Ingredients
  • Olive oil spray
  • 1 large egg
  • 2 tablespoons cranwater (or plain filtered water)
  • 1 tablespoon chia seeds
  • 1 scoop Fat Flush vanilla Whey Protein or Body Protein
  • 1 cup blueberries
  • 1 teaspoon Flora-Key
Instructions
  1. Lightly coat a medium-size pan with a spritz of olive oil.
  2. In a medium-size bowl, whisk together all ingredients except the blueberries and Flora-Key.
  3. Gently fold ½ cup of the blueberries into the batter.
  4. Heat the pan over medium heat.
  5. Using a tablespoon, ladle the chia mixture into the pan.
  6. Cook until tiny bubbles form on the surface and the chiacakes are solid enough to turn.
  7. Carefully flip the chiacakes, cooking until done; transfer to a plate and keep warm.
  8. Repeat the process with the remaining batter, spritzing the pan with olive oil as needed.
  9. Garnish with the remaining blueberries and sprinkle with Flora-Key.

*Note:

Remember to include ingredients when calculating daily intake allowances.
Try experimenting with other fruit such as raspberries, pears, or apples!

Roasted Eggplant Spread

Roasted Eggplant Spread

by | Dec 16, 2014 | Food & Recipes, Salads, Sides, & Snacks

Makes about 2 cups (or four 1/2-cup servings)

Roasted Eggplant Spread
 
Save Print
Recipe type: Snack
Ingredients
  • Olive oil spray
  • 1 large eggplant, roasted
  • ½ cup minced fresh cilantro
  • ½ cup minced fresh parsley
  • ¼ cup red and/or orange bell pepper, seeded and chopped
  • 1 clove garlic, minced
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon ground cumin
  • Cayenne, optional
  • Sliced green onions, for garnish
Instructions
  1. In a medium bowl, scrape the flesh of the roasted eggplant and mash coarsely.
  2. Stir in the remaining ingredients except the green onions.
  3. Top with the sliced green onions.
  4. Chill for about 30 minutes to allow the flavors to blend.
  5. Serve with your favorite veggie dippers.

To roast an eggplant:

1. Preheat the oven to 350°F.
2. Lightly coat a rimmed baking pan with a spritz of olive oil.
3. Remove the stem from the eggplant and cut in half lengthwise.4. Place the flesh side down on the baking pan.
5. Roast for about 15 minutes, or until the skin becomes darkened and starts to collapse. (The flesh should be very soft.)
6. Let cool.

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

Maple-Infused Pears

Maple-Infused Pears

by | Dec 13, 2014 | Desserts, Food & Recipes

Makes 4 servings

Maple-Infused Pears
 
Save Print
Recipe type: Dessert
Ingredients
  • Olive oil spray
  • 4 medium-firm pears, cored and quartered
  • ¼ cup pure maple syrup
  • 2 tablespoons chopped walnuts
  • 2 tablespoons cacao powder
  • 4 teaspoons Flora-Key
  • ¼ teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 350°F.
  2. In a small bowl, mix the cacao powder, Flora-Key and cinnamon; set aside.
  3. Lightly coat an 8-inch square baking dish with a few spritzes of olive oil; arrange pears in the dish.
  4. Drizzle the maple syrup over the pears; scatter the walnuts over the pears.
  5. Bake until the pears are soft but not mushy, about 20 minutes, basting after 10 minutes.
  6. Let cool slightly.
  7. Dust the pears lightly with the Cacao-Cinnamon mixture.

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

Favorite Pumpkin Pie

Favorite Pumpkin Pie

by | Nov 5, 2014 | Desserts, Food & Recipes

Makes 8 servings (one 9-inch pie)

Favorite Pumpkin Pie
 
Save Print
Recipe type: Dessert
Ingredients
  • 1¼ cups spelt flour
  • Pinch of salt
  • 1 packet Stevia
  • 3 tablespoons Fat Flush Vanilla Whey Protein mixed with 3 tablespoons water
  • ¼ cup macadamia nut oil
  • 1 (15-ounce) can unsweetened solid pumpkin
  • ¼ cup plus 2 tablespoons Fat Flush Vanilla Whey Protein mixed with ½ cup water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon salt
  • 3 packets Stevia
  • 3 tablespoons honey
  • 2 large eggs, beaten lightly
Instructions
  1. Preheat the oven to 425°F.
  2. To prepare the crust: In a medium-size bowl, stir together the spelt flour, salt, and Stevia. In a small bowl, stir together the whey mixture and oil. Add the wet ingredients to the dry, mixing well. Form the crust mixture into a ball; press onto the bottom of a 9-inch pie plate and 1 inch up the sides.
  3. To prepare the filling: In a large bowl, blend together the pumpkin, 2 tablespoons of the whey mixture, the spices, and the salt. Add the remaining filling ingredients. Mix gently just until all the ingredients are thoroughly combined.
  4. Pour the filling into the pie crust.
  5. Bake for 15 minutes; lower the heat to 350°F and bake for an additional 40 minutes, or until a knife inserted into the center comes out clean.
  6. Check the pie after about 25 minutes.
  7. If the outside gets too brown, cover the edges with foil.

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

Pin It on Pinterest