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.
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*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.
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*Note: Remember to include ingredients when calculating daily intake allowances.
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.
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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.
*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 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.
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Chicken Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
