Asparagus with Flaxy Lemon-Herb Dressing

Asparagus with Flaxy Lemon-Herb Dressing

by | Jun 13, 2016 | Food & Recipes, Salads, Sides, & Snacks

Serves 4

Asparagus with Flaxy Lemon-Herb Dressing
 
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Recipe type: Side Dish
Ingredients
  • 1 pound asparagus spears, trimmed
  • Juice and zest of 1 lemon
  • ¼ cup flaxseed oil
  • ¼ cup apple cider vinegar
  • 1 garlic clove, minced
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Blanch asparagus spears in a large pot of boiling water for 5 minutes or until tender but not mushy.
  2. Plunge the spears in ice cold water to cool quickly; drain.
  3. Add the remaining ingredients in a small bowl and whisk together for the dressing.
  4. Drizzle the lemon-flaxseed dressing over the asparagus before serving.

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

Shrimp Caesar Salad

Shrimp Caesar Salad

by | Jun 10, 2016 | Food & Recipes, Salads, Sides, & Snacks

Makes 4 servings

Shrimp Caesar Salad
 
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Recipe type: Salad
Ingredients
  • 8 cups romaine lettuce, washed, dried and torn
  • ½ pound grilled shrimp
  • ½ cup Caesar Dressing
Instructions
  1. Put the lettuce in a bowl; drizzle the dressing on top and toss to coat.
  2. Top with the shrimp and serve.

Make a Fat Flush-friendly Caesar Dressing with our recipe.
Try using our Fiery Shrimp Skewers recipe with this salad!

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

My Grandfather’s Greek Fish

My Grandfather’s Greek Fish

by | May 27, 2016 | Entrees, Food & Recipes

Makes 4 servings

My Grandfather's Greek Fish
 
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Recipe type: Entree
Ingredients
  • Olive oil spray
  • 1 large onion, sliced
  • 2 large tomatoes, sliced
  • 1 large bunch parsley, coarsely chopped
  • 4 (4 to 6 ounce) boneless mild fish fillets (See Notes)
  • 1 lemon, halved
Instructions
  1. Preheat oven to 350° F.
  2. Lightly coat a 9 x 13-inch casserole dish with olive oil spray.
  3. Layer the bottom of dish with ½ of the onions, followed by a layer of ½ of the tomatoes and a layer of ½ of the parsley.
  4. Arrange fish fillets in a single layer on top of parsley.
  5. Squeeze lemon juice over fish.
  6. Repeat the same layers in reverse. (parsley, tomato, onion)
  7. Bake uncovered for 20 to 25 minutes, depending on the thickness of the fillets. (To test for doneness, fish should be opaque and flake easily with a fork.)

 

Submitted By: Rubyrose77, Forum Member 7-6-06

Ruby’s Notes: “This is a recipe that my grandpa taught me. He always just called it Greek Fish. Who knew that it fits perfectly into Phase 1?  I’ve used walleye, cod and recently with tilapia, which is really tasty. This dish is especially delicious in the summer when you can use home grown tomatoes.”

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

Caesar Dressing

Caesar Dressing

by | May 16, 2016 | Dressings, Spices, & Seasonings, Food & Recipes

Makes about 1 cup

Caesar Dressing
 
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Recipe type: Dressing
Ingredients
  • 1 large egg, raw or coddled
  • Grated zest from 1 lemon
  • Juice from 1 small lemon
  • 1 to 2 garlic cloves
  • ¼ to ½ teaspoon dry mustard
  • Pinch of salt (optional)
  • 2 tablespoons raw apple cider vinegar
  • ½ cup flaxseed oil
Instructions
  1. Place all ingredients, except the flaxseed oil, in a blender or food processor.
  2. Drizzle in the flaxseed oil and blend until thickened and smooth.
  3. Store in the refrigerator.

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

Sautéed Mushrooms & Onions

Sautéed Mushrooms & Onions

by | May 1, 2016 | Food & Recipes, Salads, Sides, & Snacks

Makes 2 servings

Sautéed Mushrooms & Onions
 
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Recipe type: Side Dish
Ingredients
  • ¼ cup no-salt-added chicken or beef broth
  • 8 ounces mushrooms, sliced
  • 3 onions, sliced
  • 1 garlic clove, minced
  • 1 teaspoon lemon juice
Instructions
  1. In a medium skillet, heat broth over medium-high heat.
  2. Add mushrooms, onions, and garlic.
  3. Cook until onions are translucent and tender.
  4. Add lemon juice and serve.

Make your own no-salt-added Chicken Broth or Beef Broth!

Tip: This recipe makes a delicious companion to any beef entrée, or even on top of a juicy burger or scrambled eggs.

*Adapted from ‘The Fat Flush Cookbook’

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

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