by ffadmin | Jan 6, 2016 | Food & Recipes, Salads, Sides, & Snacks
Serves 4
Eggplant Salad
- 2 eggplants
- 1 garlic clove
- 4 tablespoons flaxseed oil
- 1 tomato, diced
- 2 tablespoons onion, minced
- 2 tablespoons parsley, chopped
- 1 tablespoon apple cider vinegar
- Preheat oven to 350ºF.
- Place eggplants on a nonstick baking dish and bake for about 1 hour.
- Cool, peel, and dice eggplants and set aside.
- In the meantime, rub a salad bowl with the garlic clove and then discard the garlic.
- Place diced eggplant in salad bowl and add oil, tomato, onion, and parsley.
- Sprinkle the vinegar over the mixture and toss well.
- Chill before serving.
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Variation- Try adding different vegetables to this dish. (Mushrooms, peppers, and squash work well!)
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Nov 12, 2015 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
Roasted Asparagus
- 1 pound fresh asparagus, washed and dried
- Olive oil spray
- Preheat the oven to 400°F.
- Break off the tough ends of the asparagus and place on a baking sheet.
- Spritz with olive oil, toss to coat and spread in a single layer.
- Roast for 8-10 minutes, until lightly browned and tender when pierced with a fork.
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*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Nov 1, 2015 | Salads, Sides, & Snacks
Makes 6 servings
Tomato & Green Bean Salad
- 1 tablespoon apple cider vinegar
- 1 tablespoon flaxseed oil
- 1 pound steamed green beans, trimmed and cut into 1-inch pieces (cooled)
- 1½ cup grape tomatoes, quartered
- 1 cucumber, sliced
- 1 clove garlic, chopped
- ½ purple onion, sliced
- In a small bowl, whisk together vinegar and oil; set aside.
- Combine all vegetables in a bowl.
- Drizzle the vinegar and oil dressing over the top; stir to coat.
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Variation: Add shredded chicken for a heartier version!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Feb 22, 2015 | Broths & Soups, Food & Recipes
Serves 2
Very Veggie Soup
- 2 cups no-salt-added Vegetable Broth
- 1 zucchini, sliced
- 2 carrots, sliced
- 1 celery stalk, sliced
- ½ tablespoons fresh parsley or coriander, for garnish
- Combine all ingredients in a medium pot; bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
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For a smoother soup, puree the soup in a blender.
Make your own no-salt-added Vegetable Broth using our recipe.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Feb 16, 2015 | Food & Recipes, Salads, Sides, & Snacks
Serves 4
Zucchini Cheese Bake
- 2 cups zucchini, thinly sliced
- 4 ounces Swiss cheese, cubed
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon chives, chopped
- ½ cup Fat Flush Bread Crumbs
- Preheat the oven to 350°F.
- In a nonstick baking dish, spread ⅓ of the zucchini, Swiss and Parmesan cheese, parsley, and chives.
- Repeat the process twice and top with the bread crumbs.
- Bake uncovered for 30 minutes, or until the bread crumbs are golden brown (not burnt).
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Make the Fat Flush Bread Crumbs with our recipe!
*Notes:
Remember to include ingredients when calculating daily intake allowances.
This recipe is approved for Phase 3.
