by ffadmin | Jan 1, 2016 | Breakfast, Entrees, Salads, Sides, & Snacks
Simple and flexible, this recipe is great for snacks, breakfast, lunch or dinner. This faux-flatbread is not only healthy and low calorie, it is also full of protein and so delicious!
- 1 10 oz package frozen chopped spinach, thawed and drained
- 2 large eggs
- 2 large egg whites
- 1/2 tsp minced garlic
- 1/4 cup chopped onions
Preheat the oven to 400 F.
In a mixing bowl, stir together all the ingredients.
Line a baking sheet with parchment paper; pour the mixture evenly onto the pan.
Bake for 15 minutes.
Holding the ends of the parchment paper, pick up the flatbread and lay on a cooling rack or towel.
Cut into sandwich or wrap-size pieces and load with your favorite toppings.
Try adding 1/4 cup of both chopped red and orange bell peppers, to provide a colorful contrast to the bright green spinach. One-quarter cup each of chopped artichokes or water chestnuts are delicious additions as well.
In Winter and Spring Fat Flush, sprinkle with a pinch of basil and oregano for an Italian twist. This "flatbread" has so many functions... cut into wedges and top with your favorite veggies or spreads. Or cut it into squares, fill with tuna or egg salad, and it becomes a wrap. Its uses are only limited by your creativity!
Safe for all seasons
by ffadmin | Jan 31, 2015 | Desserts
Makes 4 servings
- 16 ounces sweet potato cooked and chilled
- 2 large eggs
- 2 scoops Fat Flush Vanilla Whey Protein
- Zest from 1/2 orange
- 1 orange peeled and seeded
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 cup chia seeds
Preheat the oven to 350°F.
Line a baking sheet with parchment paper.
Place all ingredients in a blender or food processor and mix until smooth, adding drizzles of water if the mixture is too thick. (However, do not thin the batter more than necessary-- the mixture should remain thick.)
Using 1/4-cup measure, form into sixteen mounds on the prepared baking sheet.
Flatten with a spatula into circles.
Bake for 25 to 30 minutes, until the cookies are puffed, golden, and firm.
Remove from the oven and let cool thoroughly before removing from the pan.
Refrigerate in a loosely covered container, separating layers with waxed paper.
*Notes:
Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 30, 2015 | Desserts, Food & Recipes
Makes about 4 cups (or four 1-cup servings)
- 20 frozen peach sections the equivalent of 4 peaches
- Juice of 1 lemon
- Juice of 1 lime
- Grated zest of 1/2 a lemon
- Grated zest of 1/2 a lime
- 1 1/2 teaspoons grated fresh ginger
- 4 teaspoons Flora-Key
- Pinch of cayenne or to taste (optional)
Using a blender or food processor, blend all the ingredients until slushy.
Serve immediately as a delicious soft sorbet or freeze, thawing about 15 minutes before serving.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 29, 2015 | Dressings, Spices, & Seasonings, Food & Recipes
Makes about 10 (2-tablespoon) servings. Each serving = about 1 tablespoon oil
- 1/2 cup flaxseed oil
- 1/4 cup apple cider vinegar
- 1/4 cup fresh lemon juice
- 1/4 cup roasted red peppers
- 1 1/2 teaspoons Dijon mustard
- 1 garlic clove
- 8 black olives
- Cayenne to taste
Place all ingredients in a blender.
Blend until the peppers and olives are finely minced, or until your desired consistency.
Store the vinaigrette in the refrigerator.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 26, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
- 1 small bunch dandelion greens
- 1 small head endive
- 1 small head watercress
- 1 small head radicchio
- 1/2 red onion cut into thin slices
- 4 ounces mozzarella shredded or cubed
- 1/4 cup dried tart cherries
- 1/2 cup almonds toasted
- 2 tablespoons fresh orange juice
- 1 tablespoons fresh lime juice
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- 2 teaspoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons Flora-Key
- 1/4 cup olive oil
Combine the first 8 ingredients in a large bowl to make the salad; set aside.
To make the dressing: Combine the last 8 ingredients, except the olive oil, in a blender or food processor. Slowly add the oil, blending until the vinaigrette is thickened.
Drizzle the dressing over the salad and toss well.
*Note: Remember to include ingredients when calculating daily intake allowances.
