|
|
Serves 4 Ingredients 1 pound asparagus spears, washed and dried 2 teaspoons fresh ginger, grated 2 garlic cloves, minced 2 teaspoons fresh parsley, chopped 1/4 cup 1-2-3 Chicken Broth 2 teaspoons fresh lemon juice 1 tablespoon flaxseed oil (optional) Directions In a medium-sized bowl, toss the asparagus with ginger, garlic, and parsley and let stand for 20 minutes (or longer). Bring broth to a quick boil in a nonstick skillet. Add asparagus and herbs to the broth, lower heat, ...Read More
Yields 4 Servings Ingredients 1 head of cauliflower, florets separated 1-2 tablespoon flax oil 1 teaspoon fresh parsley or chives, chopped Salt and pepper, to taste Directions Add cauliflower to a pot of boiling water and cook until crisp, about 5 minutes. Remove with slotted spoon and place on serving plate. Drizzle with flax oil and sprinkle with salt and pepper and parsley or chives. Serve warm.
Serves 4 Ingredients 1 10-ounce package frozen spinach, thawed and drained 1 egg yolk 1 garlic clove, minced 12 large white mushrooms, cleaned and stemmed Directions Heat oven to 350ºF. Spray a small baking sheet with nonstick cooking spray. In a large bowl, mix spinach, egg yolk, and garlic. Stuff each mushroom with spinach mixture and place on baking sheet. Bake for 15-20 minutes or until mixture is firm to the touch. Serve hot. Adapted from ‘The Fat Flush Cookbook’
Serves 4 Ingredients 8 cucumbers, cut into spears or chips 1 cup apple cider vinegar 1 garlic clove, minced 2 teaspoons fresh dill Dash of turmeric Directions In a medium bowl, stir cucumbers, vinegar, garlic, dill, and turmeric. Cover, refrigerate for at least 6 hours and enjoy.
Yields about 2 cups Ingredients 1-2 fresh, small jalapeños, minced (optional) 1/8 cup fresh cilantro, finely minced 1/4 cup green pepper, finely minced 2 garlic cloves, finely minced 1 14.5-ounce can no-salt-added Muir Glen Diced Tomatoes, drained Juice of 1/2 lime 6 scallions (white parts only), finely diced 2 tablespoons apple cider vinegar Directions In a medium bowl, mix all ingredients until well blended. Refrigerate a few hours or overnight.
Serves 2-4 Ingredients 4 eggs Zest of 1 lime Juice of 1/2 lime 2 scallions, thinly sliced 1 6-ounce can crab meat, well rinsed and drained 1 tablespoon fresh chives, chopped 1 Roma tomato, finely diced Directions Preheat oven to 425º F. Whisk all ingredients together. Fill two 12-hole, nonstick, mini muffin tins 3/4 full with mixture. Bake for 15 mins or until lightly golden.
Serves 4 Ingredients 1/2 banana 1/2 cup cantaloupe chunks 1/2 cup pineapple chunks 1 cup strawberries or kiwis 4 skewers Directions Preheat grill to medium high and coat racks with nonstick cooking spray. Make kabobs by alternating banana with cantaloupe, pineapple, and strawberries on the skewers. Place kabob on the grill rack and cook for about 1 1/2 minutes on each side or until golden.
Serves 4-6 Ingredients: 2 small onions, chopped 2 green peppers, chopped 1/2 cup no-salt added chicken broth 4 cups cooked cauliflower, diced 1/2 teaspoon dried dill 1 teaspoon garlic, minced Directions: In a nonstick skillet, sauté onion and green pepper in broth for about 5 minutes over medium heat. Add cauliflower and toss until heated through. Add dill and garlic. Transfer to a bowl and mash. Serve hot.
Coming Soon... Fat Flush & Smoothie Shakedown iPhone/iPad app!
© 2012 First Lady of Nutrition, Inc.
Disclaimer: All material provided on this page is for informational or educational purposes only, and should not be construed as a substitute for medical advice. Please consult a qualified health practitioner regarding matters of personal wellbeing.
