by ffadmin | Jan 25, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes about 1 cup (or four1/4-cup servings)
Lemony Tapenade
- 1 cup black olives
- 4 teaspoons flaxseed oil
- 1 tablespoon fresh lemon juice
- 1-2 garlic cloves, minced
- Pinch of cayenne, optional
- In a blender or food processor, process all the ingredients until chunky.
- Store the tapenade in a covered container in the refrigerator.
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*Note: Remember to include ingredients when calculating daily intake allowances.
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.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 20, 2015 | Entrees, Food & Recipes
Makes about 8 servings
Cinnamon-Scented Cranberry Brisket
- Olive oil spray
- 3 pounds lean beef brisket, trimmed
- 1 (12-ounce) bag fresh cranberries, picked and washed
- 1 large onion, sliced
- 2 sweet potatoes, peeled and cut into chunks
- 6 garlic cloves, crushed
- 4 stalks celery
- 6 carrots, peeled and sliced
- 4 whole cinnamon sticks
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- Cayenne, to taste
- 1½ cups beef broth
- Preheat the oven to 425°F.
- Coat a roasting pan with a few spritzes of olive oil; lay the brisket in the pan.
- Arrange the cranberries, onions, sweet potatoes, garlic, celery, carrots, and cinnamon sticks around the outside edges of the brisket.
- Sprinkle with the rosemary, basil, and cayenne.
- Roast, uncovered for 30 minutes.
- Lower the oven temperature to 300°F.
- Pour the beef broth over the brisket.
- Seal the pan tightly on all sides with foil.
- Roast for 3 hours or until the brisket is fork-tender.
- Discard the cinnamon sticks.
- Place about half the veggies, cranberries, and juices in a blender or food processor; puree on low. (Do this in batches if needed.)
- Pour the gravy over the brisket.
- Let cook; then refrigerate for at least 8 hours, or overnight.
- Slice the brisket thinly and return to the pan to soak in the gravy.
- Heat the brisket in a gentle oven (about 250°F) until hot, about 25 minutes.
3.2.2885
Make your own Beef Broth using our recipe!
*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.
3.2.2885
*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.
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.