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Serves 4 Ingredients Olive oil spritz 1 onion, chopped 1 orange or red bell pepper, seeded and chopped 1 1/4 pound lean ground beef (or turkey) 3 garlic cloves, chopped 2 teaspoons Shakedown Seasoning 8 large leaves of lettuce, rinsed 1/4 cup of salsa fresh cilantro Directions Coat a large skillet with a few spritzes of olive oil and heat over medium-high heat. Sauté the onions and peppers until softened. Add the ground beef and garlic and continue sautéing until ...Read More
Serves 4 Ingredients 2 cups cooked spaghetti squash 1 to 2 eggs Ground cinnamon, to taste Stevia Plus, to taste Directions In a medium bowl, combine the cooked spaghetti squash with the egg, cinnamon, and stevia. Heat a nonstick griddle pan that has been lightly coated with nonstick spray. Ladle the squash mixture into the pan in portions of about 2 tablespoons per pancake and cook until small bubbles from on the surface. Flip the pancakes over ...Read More
Serves 2 Ingredients: 2 5-ounce chicken breasts, boneless and skinless 1 cup 1-2-3 Chicken Broth 1/2 medium red onion, diced 1 red bell pepper, chopped 1 8-ounce can artichoke hearts, rinsed, and drained 4 garlic cloves, minced 6 black olives, chopped Juice of 1 lemon 1 8-ounce can no-salt-added tomato sauce Handful of fresh cilantro, chopped Directions: Preheat oven to 350°F. In a medium pot, place chicken breasts and broth and simmer. Poach chicken until tender. When cooked, shred chicken ...Read More
Serves 4 Ingredients: 1 pound lean ground beef 1 onion, finely chopped 2 garlic cloves, minced 1 egg, beaten 4 tablespoons plus 1/2 cup coconut milk, divided 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon cayenne 1/2 salt 3 tablespoons fresh cilantro, chopped Directions: Preheat broiler. In a large bowl, mix beef, onion, garlic, egg, 4 tablespoons of coconut milk, cumin, coriander, cayenne, and salt. Form into golf-ball size meatballs and place on a nonstick broiling pan. Broil ...Read More
Ingredients: 4 (5-ounce) chicken breasts, boneless and skinless 2 cups no-salt-added chicken broth 1 medium red onion, diced 2 1/2 red bell peppers, chopped 2 zucchini, sliced 8 garlic cloves, minced 12 black olives, sliced or chopped Juice of 1 lemon 2 (8-ounce) cans no-salt-added tomato sauce Handful of fresh cilantro, chopped Directions: Preheat oven to 350°F. In a medium pot simmer chicken breasts and broth. Poach chicken until tender. When cooked, shred chicken into bite-sized pieces. Place ...Read More
Serves 4 Ingredients ¼ cup 1-2-3 Vegetable Broth 1 pound scallops, rinsed and dried 1 tablespoon shallots, finely minced 1 teaspoon ground coriander 1 teaspoon dried fennel ¼ teaspoon ground cumin 1/8 teaspoon turmeric lemon slices Directions In a large, nonstick skillet, heat the broth over high heat. Add the scallops to the skillet, stirring slightly with a wooden spoon and cook for about 1 minute. Add shallots, coriander, fennel, cumin, ...Read More
Serves 1 Ingredients 1 5-ounce fish fillet (halibut, cod, grouper, flounder) 4 tablespoons lemon juice 1 clove garlic, minced 1 tablespoon fresh parsley, chopped 1 teaspoon gingerroot, grated Lemon wedges for garnish Directions Preheat oven to 350ºF. Place all ingredients in a bowl, mix well, making sure fillets are evenly coated with spices. Let stand for 15 minutes. Place fish in a shallow, nonstick pan and bake for about 12 ...Read More
Serves 4 Ingredients 1½ pounds of stew meat, lean, and trimmed of all visible fat, cut into chunks 4 Roma tomatoes, cut into chunks 2 scallions, thinly sliced 1 teaspoon Fat Flush Curry Seasoning 1 teaspoon cayenne 1 small head cauliflower, cut into florets 1 small head broccoli, cut into florets 1 carrot, grated 1 cup purified water Directions Mix all ingredients in a 3½ quart or larger slow cooker. ...Read More
Serves 2 Ingredients 2 small leeks, sliced- white part only 1 garlic clove, minced 2 scallions, sliced 1/4 cup 1-2-3 Vegetable Broth 4 eggs, lightly beaten Dried dill to taste 2 tablespoons water 1 3½-ounce can artichoke hearts, rinsed and sliced 6 black olives, pitted and minced 2 tablespoons cilantro, chopped 1 teaspoon fresh lemon juice Directions In a medium, nonstick skillet, sauté leeks, garlic, scallions, and broth until leeks are soft. Spread ...Read More
Serves 4 Ingredients: 4 medium eggplants 4 medium onions, chopped 16 garlic cloves, minced 8 tablespoons no-salt-added chicken broth 2 teaspoons ground turmeric 2 teaspoons ground cumin 8 Roma tomatoes, chopped 4 tablespoons fresh parsley, chopped Directions: Preheat oven to 400°F. In oven, roast eggplants whole on a nonstick baking sheet until brown on the outside and soft on the inside (test with a fork) for about 30 minutes or until done. ...Read More
Coming Soon... Fat Flush & Smoothie Shakedown iPhone/iPad app!
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