by ffadmin | Dec 6, 2014 | Food & Recipes, Salads, Sides, & Snacks
Veggie Chips
- Zucchini or yellow squash, sliced ¼" or thinner
- Olive oil spray
- 1 teaspoon All-Purpose Seasoning (optional)
- Preheat the oven to 350°F.
- Lightly spritz a large baking sheet with the olive oil spray.
- Layer the veggie slices close, but not touching, on the baking sheet; sprinkle with the seasoning (if using).
- Bake for 10 minutes, turn the chips over, and continue toasting until lightly toasted (or to your preference). Be careful not to overbake!
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Make your own Fat Flush All-Purpose Seasoning!
Store the chips in an airtight container in the refrigerator. To recrisp, we recommend warming them in the oven not the microwave.
*Notes:
Feel free to use different spices and seasoning combinations!
Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Oct 17, 2014 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
Zesty Coleslaw
- 1 cup shredded green cabbage
- ½ cup shredded red cabbage
- ½ cup jicama, peeled and grated
- ½ small green pepper, coarsely chopped
- ½ small red pepper, coarsely chopped
- ½ small onion, coarsely chopped
- 1 small stalk of celery, chopped
- ½ cup apple cider vinegar
- ½ teaspoon garlic, minced
- ½ teaspoon Flora-Key or Stevia (optional)
- ½ teaspoon cayenne pepper (optional)
- Combine the cabbage, jicama, peppers, onion, and celery in a large serving bowl.
- In a separate bowl, stir together the vinegar, garlic, Flora-Key or Stevia (if using), cayenne pepper; mix well.
- Add the vinegar dressing to the vegetable mixture and toss lightly.
- Cover and refrigerate for at least 1 hour before serving.
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*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Oct 16, 2014 | Food & Recipes, Salads, Sides, & Snacks
Warm Asparagus & Mushrooms
- 1 pound fresh asparagus spears, cut into 1-inch pieces
- 1 tablespoon no-salt-added vegetable broth
- 4 cups mushrooms, thinly sliced
- ½ cup onion, chopped
- 1 tablespoon garlic, minced
- ½ cup fresh lemon juice
- 2-4 tablespoons flaxseed oil
- Cayenne, to taste (optional)
- Prepare the asparagus by gently bending the stalk until it snaps; discard the bottom part; continue for the rest of the spears.
- Steam the asparagus for about 5-6 minutes until crisp but tender; set aside.
- Heat the broth, mushrooms, onions, and garlic in a nonstick skillet, cooking until soft.
- Add the asparagus and drizzle with lemon juice; stir to combine.
- Heat over low-medium until the asparagus is warmed through.
- Remove from the skillet onto serving platters and allow to cool.
- Drizzle ½ tablespoon to 1 tablespoon flaxseed oil over each serving at room temperature.
- Sprinkle with cayenne, if using.
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Make your own no-salt-added Vegetable Broth using our recipe!
*Notes: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Oct 13, 2014 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
Marinated Artichoke Salad
- 2 cans (13-15 ounces) artichoke hearts packed in water (or 2 cups filtered water plus 4 fresh artichoke hearts)
- 1 garlic clove, minced
- 4 tablespoons flaxseed oil
- ¼ cup fresh lemon juice
- 1½ tablespoons apple cider vinegar
- ½ teaspoon cayenne (or to taste)
- Greens, for garnish
- Drain the artichoke hearts and rinse well with water.
- Place 4 artichoke hearts in a large bowl and mash with the garlic.
- Stir in the flaxseed oil, lemon juice, vinegar, and cayenne; mix well.
- Quarter the remaining hearts; mix well with the dressing.
- Refrigerate for at least 1 hour before serving.
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*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Oct 12, 2014 | Food & Recipes, Salads, Sides, & Snacks
Makes 4 servings
Savory Spaghetti Squash
- 1 medium spaghetti squash
- 2 large garlic cloves, minced
- ½ teaspoon cinnamon
- 1-2 tablespoons flaxseed oil
- Preheat the oven to 375°F.
- Cut the squash in half and scoop out the seeds.
- Place the squash halves on a nonstick baking sheet, cut-side down; pierce the rind with a fork.
- Bake for 30 minutes.
- With a fork, separate the spaghetti strands from the skin; place the strands on a serving dish.
- Sprinkle with the garlic, cinnamon, and oil; toss lightly.
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*Notes: Remember to include ingredients when calculating daily intake allowances.
