Blueberry Mini Chiacakes

Blueberry Mini Chiacakes

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

 

Makes 1 serving

Blueberry Mini Chiacakes
 
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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
 
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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.

Quick n’ E-Z Spicy Shrimp

Quick n’ E-Z Spicy Shrimp

by | Oct 25, 2014 | Entrees, Food & Recipes

Makes 4 servings

Quick n' E-Z Spicy Shrimp
 
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Recipe type: Entree
Ingredients
  • Juice of 2 limes
  • 2 garlic cloves, chopped
  • ½ teaspoon ground cumin
  • Cayenne, to taste
  • 1¼ pounds medium raw shrimp, peeled with tails left on
  • Olive oil spray
Instructions
  1. Combine the lime juice, garlic, cumin, and cayenne in a large baking dish.
  2. Add the shrimp; toss to coat.
  3. Refrigerate the shrimp for 15 minutes.
  4. Lightly coat a broiler pan with a few spritzes of olive oil spray.
  5. Broil the shrimp for approximately 3 minutes, or until just pink, occasionally basting with the marinade.
  6. Discard any leftover marinade.

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

Poached Salmon with Fresh Herbed Mayonnaise

Poached Salmon with Fresh Herbed Mayonnaise

by | Oct 23, 2014 | Entrees, Food & Recipes

Makes 4 servings

Poached Salmon with Fresh Herbed Mayonnaise
 
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Recipe type: Entree
Ingredients
  • 8 cups of water or fish stock
  • 1 carrot, sliced
  • 2 shallots, sliced
  • 1 stalk celery, sliced
  • 3 lemons, sliced
  • 8 sprigs fresh dill
  • 8 sprigs fresh parsley
  • 1 pound salmon fillet
  • ½ cup Fresh Herbed Mayonnaise
Instructions
  1. Prepare the poaching liquid by placing the water (or fish stock), carrot, shallots, celery, 2 lemons, 4 sprigs of dill, and 4 sprigs of parsley in a large deep skillet with a lid.
  2. Bring the liquid to a gentle boil; reduce to a simmer.
  3. Add the salmon to the poaching liquid; cover.
  4. Maintain a simmer, poach for 8 to 10 minutes, or until the salmon is opaque and flakes easily with a fork.
  5. Place the salmon on a serving plate; refrigerate for at least an hour or until thoroughly chilled.
  6. Before serving, carefully sliced the salmon into 4 fillets; top each fillet with 2 tablespoons of Fresh Herbed Mayonnaise.
  7. Garnish with the remaining dill, parsley, and lemon slices.

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

Make your own Fat Flush-friendly Fresh Herbed Mayonnaise using our recipe!

Chunky Artichoke Dip

Chunky Artichoke Dip

by | Oct 3, 2014 | Food & Recipes, Salads, Sides, & Snacks

 

Makes about 5 (1/2-cup) servings

Chunky Artichoke Dip
 
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Recipe type: Snack
Ingredients
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (7-ounce) can water chestnuts, drained and chopped
  • ¼ cup seeded and diced red bell pepper
  • ½ cup Marvelous Mayonnaise
  • 1 tablespoon fresh lemon juice
  • ¼ cup chopped fresh parsley
  • Cayenne, to taste
Instructions
  1. In a medium-size bowl, stir together all ingredients; chill.
  2. Store the dip in a covered container in the refrigerator.

Make your own Fat Flush-friendly Marvelous Mayonnaise!

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

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