by ffadmin | Jan 25, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes about 1 cup (or four1/4-cup servings)
- 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.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 23, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes 1 serving
- 2 cups mixed salad greens
- 1 medium tomato seeded and cut into wedges
- 1/4 cup chopped cucumber
- 1/4 cup chopped mixed fresh parsley, cilantro, and dill
- 1 tablespoon chopped onion
- 1/2 cup cauliflower florets
- 1/2 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.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 20, 2015 | Entrees, Food & Recipes
Makes about 8 servings
- 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
- 1 1/2 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.
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
- 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.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 16, 2015 | Entrees, Food & Recipes
Makes about 8 (2-cup) servings
- Olive oil spray
- 2 1/2 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 2 1/2 hours.
When the meat is tender, shred gently with a fork.
Remove and discard the bay leaves before serving.
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.
