by ffadmin | Jan 16, 2015 | Entrees , Food & Recipes
Makes about 8 (2-cup) servings
Cuban Ropa Vieja (Stove or Slow Cooker)
Olive oil spray 2½ pounds flank steak, cut crosswise into three pieces 2 large onions, sliced thinly 2 bell peppers (any color), sliced thinly and seeded 3 garlic cloves, minced 2 tablespoons apple cider vinegar 2 cups beef broth 1 (14-ounce) can diced tomatoes 2 bay leaves 2 tablespoons ground cumin 1-2 jalapenos, chopped 2 tablespoons tomato paste
Lightly coat a large pot with a few spritzes of olive oil; heat over high heat. Brown the meat on all sides, approximately 5 minutes. Transfer the meat to a plate and set aside. Spritz the pot again; heat over medium-high heat. Add the onions, peppers, and garlic; stir until they begin to brown. Add the vinegar; stir, scarping up any brown bits from the bottom of the pan. Add the broth and diced tomatoes. Bring to a boil. Add the bay leaves, cumin, jalapenos, and tomato paste, stirring until all the ingredients are blended. Return the steak to the pot. Bring the mixture back up to a boil, cover; lower the heat and simmer until the meat is very tender, about 2½ hours. When the meat is tender, shred gently with a fork. Remove and discard the bay leaves before serving.
3.2.2885
Make your own Beef Broth using our recipe!
To prepare in the slow cooker:
1. Lightly coat a large saute pan with a spritz of olive oil; heat over high heat.
2. Brown the meat on all sides, about 5 minutes; transfer the meat to the slow cooker.
3. Add the remaining ingredients.
4. Cook on low for about 6 hours, or until the meat is tender.
5. When the meat is cooked and tender, shred gently with a fork.
6. Remove and discard the bay leaves before serving.
*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.
3.2.2885
Try this recipe using a variety of Fat Flush vegetables!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 12, 2015 | Entrees , Food & Recipes
Makes 4 servings
Pan-Roasted Chicken with Sweet Potatoes
Olive oil spray 1 lemon, sliced ½ teaspoon grated lemon zest 1 tablespoon freshly squeezed lemon juice 7 cloves garlic, minced 1 teaspoon fresh oregano (or ¼ teaspoon dried oregano) 8 skinless chicken thighs 12 black olives 4 small sweet potatoes, peeled, quartered and sliced
Preheat the oven to 425°F. Coat a large roasting pan with a few spritzes of olive oil. Layer the slices of lemon in the bottom of the pan. In a large bowl, stir together the lemon zest, lemon juice, four cloves of the minced garlic and oregano. Add the chicken; toss to coat. Arrange the chicken in a single layer on top of the lemon slices. In a medium-size bowl, combine the olives, sweet potatoes, and the remaining minced garlic; toss to coat. Arrange the sweet potato mixture over the chicken. Bake for 40-45 minutes, or until the chicken is cooked through and the sweet potatoes are soft.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 6, 2015 | Entrees , Food & Recipes
Makes 4 servings
Turkey Scaloppine Skillet Supper
Olive oil spray 1¼ pounds turkey breast fillets (can also use chicken) ½ cup no-salt-added chicken broth 1 cup sliced onions 2 cups sliced mushrooms ¼ cup minced fresh parsley, plus extra for garnish
Lightly coat a large skillet with a few spritzes of olive oil; heat over medium heat. Saute the turkey until browned and almost cooked through. Transfer to a plate and keep warm. Heat the broth in the skillet and saute the onions and mushrooms until nicely browned. Return the turkey to the pan. Stir in the minced parsley; continue heating until bubbly and the turkey is cooked through. Sprinkled with additional minced parsley.
3.2.2885
Make your own no-salt-added Chicken Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 3, 2015 | Breakfast , Food & Recipes
Makes 1 serving
Butternut Squashed Fritters
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
Spritz a small skillet with the olive oil spray; add water to the pan and heat over medium heat. Saute the apple slices with the cinnamon, stirring constantly, for 1-2 minutes or until softened. In a blender or food processor, blend the apples with the remaining ingredients, except the Flora-Key, until just small chunks remain. Lightly coat the skillet again with a spritz of olive oil; heat over medium heat. Ladle the squash mixture into the pan by the heaping tablespoon and cook for about 3 minutes per side, until lightly browned. Carefully flip the fritter, cooking only until done, about 1 minute. Sprinkle with the Flora-Key.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.