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Weekend Turkey-and-Egg Bake

Weekend Turkey-and-Egg Bake: Official Fat Flush Recipe

Makes 2 servings Ingredients 1/2 pound lean ground turkey 1 cup mushrooms, chopped 1/2 cup onion, chopped 1/2 cup red pepper, chopped 1/4 teaspoon dill 1/4 teaspoon fennel, crushed 1 garlic clove, minced 2 eggs, beaten 1/4 cup fresh parsley, minced 2 medium tomatoes, thinly sliced Directions 1. Preheat the oven to 350°F. 2. In a large skillet, cook the turkey, mushrooms, onion, red pepper, dill, fennel, and garlic together until the turkey is done. 3. Drain off the liquid, ...Read More

Tuesday, October 28, 2014
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Fresh Cranberry Chutney

Fresh Cranberry Chutney- Official Fat Flush Recipe

Makes about 8 (1-cup) servings Ingredients 2 cups apple, peeled, cored, and chopped 4 cups fresh or frozen cranberries 1/4 cup chopped onion 2 stalks celery, chopped 1 red bell pepper, seeded and chopped 1/2 cup apple cider vinegar 1 tablespoon grated fresh ginger, or 1 teaspoon ground ginger 1 teaspoon ground cinnamon Zest from 1 orange 1 tablespoon Flora-Key Directions 1. Combine all the ingredients, except Flora-Key, in a 2-quart saucepan. 2. Simmer for 20 to 25 minutes, or ...Read More

Monday, October 27, 2014
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Quick n’ E-Z Spicy Shrimp

Quick n' EZ Spicy Shrimp- Official Fat Flush Recipe

Makes 4 servings Ingredients Juice of 2 limes 2 garlic cloves, chopped 1/2 teaspoon ground cumin Cayenne 1 1/4 pounds medium raw shrimp, peeled and tails left on Olive oil spray Directions 1. Combine the lime juice, garlic, cumin, and cayenne in a large baking dish. 2. Add the shrimp; toss to coat. 3. Refrigerate the shrimp for 15 minutes. 4. Lightly coat a broiler pan with a few spritzes of olive oil spray. 5. Broil the shrimp for approximately ...Read More

Saturday, October 25, 2014
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Poached Salmon with Fresh Herbed Mayonnaise

Poached Salmon with Fresh Herbed Mayo- Official Fat Flush Recipe

Makes 4 servings Ingredients 8 cups water or fish stock 1 carrot, sliced 2 shallots, sliced 1 stalk celery, sliced 3 lemons, sliced 8 sprigs fresh dill 8 sprigs fresh parsley 1 pound salmon fillet 1/2 cup Fresh Herbed Mayonnaise Directions 1. Prepare the poaching liquid by placing the water (or fish stock), carrot, shallots, celery, 2 lemons, 4 sprigs of dill, 4 sprigs of parsley in a large deep skillet with a lid. 2. Bring the liquid to a ...Read More

Thursday, October 23, 2014
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Fruity Fruit Sorbet

Fruity Fruit Sorbet- Official Fat Flush Recipe

Makes 1 serving Ingredients 1/2 cup strawberries, halved 1/2 cup raspberries 1 teaspoon fresh lemon juice (optional) 1/4 to 1/2 teaspoon Flora-Key or Stevia (optional) Directions 1. Place all ingredients in a food processor or blender and puree until smooth. 2. Freeze until firm, about 3-4 hours. *Notes: This recipe is approved for Phase 3. Remember to include ingredients when calculating daily intake allowances. Follow

Saturday, October 18, 2014
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Zesty Coleslaw

Zesty Coleslaw- Official Fat Flush Recipe

Makes 4 servings Ingredients 1 cup shredded green cabbage 1/2 cup shredded red cabbage 1/2 cup jicama, peeled and grated 1/2 small green pepper, coarsely chopped 1/2 small red pepper, coarsely chopped 1/2 small onion, coarsely chopped 1 small stalk of celery, chopped 1/2 cup apple cider vinegar 1/2 teaspoon garlic, minced 1/2 teaspoon Flora-Key or Stevia (optional) 1/2 teaspoon cayenne pepper (optional) Directions 1. Combine the cabbage, jicama, peppers, onion, and celery in a large serving bowl. 2. In ...Read More

Friday, October 17, 2014
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Warm Asparagus & Mushrooms

Warm Asparagus & Mushrooms- Official Fat Flush Recipe

Makes 4 servings Ingredients 1 pound fresh asparagus spears, cut into 1-inch pieces 1 tablespoon no-salt-added vegetable broth 4 cups mushrooms, thinly sliced 1/2 cup onion, chopped 1 tablespoon garlic, minced 1/4 cup fresh lemon juice 2-4 tablespoons flaxseed oil Directions 1. Prepare the asparagus by gently bending the stalk until it snaps. 2. Discard the bottom half and slice the rest on the diagonal. 3. Steam the asparagus for about 5-6 minutes until crisp but tender; set aside. 4. ...Read More

Thursday, October 16, 2014
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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 375°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 fork, separate the spaghetti pulp from the skin; place the pulp on a serving dish. 6. Sprinkle on garlic, cinnamon, and oil; ...Read More

Sunday, October 12, 2014
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