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Parsley & Dill Snapper Fillets

Parsley & Dill Snapper Fillets- Official Fat Flush Recipe

Makes 4 servings Ingredients 1 pound red snapper (or fish of your choice) 1/2 cup no-salt-added vegetable broth 2 tablespoons parsley, minced 1 tablespoon shallots, minced 1 tablespoon fresh dill 1/4 cup fresh lemon juice Directions 1. Preheat the oven to 300°F. 2. Arrange the fish in the center of a baking dish; add the broth, parsley, shallots, and dill. 3. Place the dish in the oven and roast until snapper is opaque in the center, about 15-25 minutes. 4. ...Read More

Wednesday, October 15, 2014
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Marinated Artichoke Salad

Marinated Artichoke Salad- Official Fat Flush Recipe

Makes 4 servings Ingredients 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 1/4 cup fresh lemon juice 1 1/2 tablespoons apple cider vinegar 1/2 teaspoon cayenne (or to taste) Greens, for garnish Directions 1. Drain the artichoke hearts and rinse well with water. 2. Place 4 artichoke hearts in a large bowl and mash with the garlic. 3. Stir in the ...Read More

Monday, October 13, 2014
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Savory Spaghetti Squash

Savory Spaghetti Squash- Official Fat Flush Recipe

Makes 4 servings Ingredients 1 spaghetti squash 2 large garlic cloves, minced 1/2 teaspoon cinnamon 1-2 tablespoons flaxseed oil Directions 1. Preheat the oven to 350°F. 2. Cut the squash in half and scoop out the seeds. 3. Place the squash halves on a nonstick baking sheet, cut side down. 4. Bake for 30 minutes. 5. With a a fork, separate the spaghetti pulp from the skin and place in a serving dish. 6. Sprinkle with the garlic, cinnamon and ...Read More

Sunday, October 12, 2014
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Lamb Stir-Fry

Lamb Stir-Fry: Official Fat Flush Recipe

Makes 4 servings Ingredients 1/4 cup green onion, sliced 1/4 cup fresh parsley, chopped 1 1/2 tablespoons lemon juice 1 teaspoon dried mustard 1 pound lean boneless lamb, cut into 1-inch cubes 2 tablespoons no-salt-added beef broth 1 garlic clove, minced 1 green or red pepper, thinly sliced 2 tablespoons no-salt-added beef broth Directions 1. In a medium bowl, combine onion, parsley, lemon juice, and dried mustard. 2. Stir in the lamb, coating them thoroughly, and set aside. 3. Heat ...Read More

Friday, October 10, 2014

Gingered Shrimp & Snow Pea Soup

Gingered Shrimp & Snow Pea Soup- Official Fat Flush Recipe

Makes 4 servings Ingredients 4 cups no-salt-added vegetable broth 1/4 cup fresh ginger, sliced 1/4 to 1/2 teaspoon cayenne pepper 2 cups snow peas, trimmed 1 pound shrimp, peeled and deveined 1 lemon, cut into wedges 2 tablespoons fresh cilantro or parsley, chopped Directions 1. Place broth and ginger in a large pot; cover and simmer over medium-high heat for 15 minutes. 2. Strain out ginger and return the broth to the pan. 3. Add cayenne and snow peas; cover ...Read More

Thursday, October 9, 2014
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Roasted Veggie Medley

Roasted Veggie Medley- Official Fat Flush Recipe

Makes 1 serving Ingredients 1/2 cup red bell pepper, cut into strips 1/2 cup yellow bell pepper, cut into strips 1/2 cup onion, sliced 1/2 cup mushrooms, sliced 2 tablespoons no-salt-added broth (beef, chicken, or vegetable) Directions 1. Preheat the broiler. 2. Place veggies in a baking dish. 3. Brush the vegetables with the broth, and stir to coat. 4. Broil for about 10 minutes. Variation: Try adding eggplant, zucchini, or yellow squash. *Note: Remember to include ingredients when calculating ...Read More

Wednesday, October 8, 2014
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Shrimp Creole

Shrimp Creole- Official Fat Flush Recipe

Makes 2 servings Ingredients 8 ounces shrimp, peeled and deveined 4 tablespoons no-salt-added vegetable broth 3 green onions (white parts only), thinly sliced 1/2 cup celery, thinly sliced 1/2 green pepper, diced 1/2 red pepper, diced 2 garlic cloves, minced 1 (14.5 ounces) can no-salt-added tomato sauce 1/2 cup filtered water 1 teaspoon fresh parsley, chopped 1/8 teaspoon cayenne pepper Directions 1. Warm the broth in a nonstick skillet over low-medium heat. 2. Add the green onions, celery, green and ...Read More

Tuesday, October 7, 2014
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Grilled Lamb Chops with Cinnamon & Coriander

Grilled Lamb Chops Cinnamon & Coriander- Official Fat Flush Recipe

Makes 4 servings Ingredients 1 pound lamb chops 2 tablespoons filtered water 1 tablespoon ground cinnamon 1 tablespoon ground coriander Directions 1. Preheat the grill or broiler. 2. Brush the lamb with filtered water and rub with cinnamon and coriander. 3. Grill over medium heat, turning occasionally, about 20 minutes until done. Follow

Sunday, October 5, 2014
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Cumin Sauteed Scallops

Cumin Sauteed Scallops- Official Fat Flush Recipe

Makes 1 serving Ingredients 4 tablespoons no-salt-added vegetable broth 2 scallions, minced 2 garlic cloves, minced 1/4 teaspoon cumin 4 ounces scallops, trimmed and rinsed Directions 1. Heat broth in a nonstick skillet over medium heat. 2. Add the scallions, garlic, and cumin; saute for about 1 minute. 3. Add the scallops and saute until opaque. 4. Remove the scallops, place on serving plates; sprinkle with additional cumin, if desired. *Note: Remember to include ingredients when calculating daily intake allowances. ...Read More

Saturday, October 4, 2014
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Chunky Artichoke Dip

Chunky Artichoke Dip- Official Fat Flush Recipe

Makes about 5 (1/2-cup) servings Ingredients 1 (14-ounce) can artichoke hearts, drained and chopped 1 (7-ounce) can water chestnuts, drained and chopped 1/4 cup seeded and diced red bell pepper 1/2 cup Marvelous Mayonnaise 1 tablespoon fresh lemon juice 1/4 cup chopped fresh parsley Cayenne, to taste Directions 1. In a medium-size bowl, stir together all ingredients; chill. 2. Store the dip in a covered container in the refrigerator. *Note: Remember to include ingredients when calculating daily intake allowances. Follow

Friday, October 3, 2014
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