Posted By: Linda Leekley (4-23-03)

VEGGIE CHIPS

zucchini or yellow squash, sliced 1/4" or less
large cookie sheet lightly sprayed with Olive Oil Pam spray

preheat oven to 350 degrees

Layer veggie slices close together but not touching on cookie sheet.
Bake for 10 minutes, remove from oven and turn chips over,
return to oven and bake until lightly toasted, or to your preference
Do not overbake or they will taste burnt

They can be stored in tight container in refrigerator till
next day. Return to warmed oven, not Microwave, to re-crisp.

Enjoy!!

Linda Leekley
Fat Flush Forum Moderator

Posted by: Lynn (IVillage)

LYNN'S FAT FLUSH BAPTIST EGGS

I love deviled eggs (although we have a family joke of calling them "Baptist eggs" after a little old lady told me the women at her church had all agreed to call them that!) so I decided to give the recipe from FFP (p. 157) a try. I wasn't thrilled at first, but made some legal adjustments and had some quite yummy... Baptist eggs. LOL!

I made them strictly to the recipe at first, but the yolk mixture was too dry, imo. So I added more flaxseed oil and more apple cider vinegar. I also upped the onion & garlic, but I'm pretty hard core on garlic anyway. I put an olive on top of each one because they just needed something salty -- they're eggs after all, right? (Thank goodness ALG approves of olives!) And finally, a little squeeze of lemon juice over the finished dish kicked it up a notch. I *really* enjoyed them -- it almost felt like cheating!

Note: With 1 T of flaxseed oil in this dish, you need to remember to adjust your oil allotments for the remainder of the day!

Here's the adjusted recipe:

LYNN'S FAT FLUSH BAPTIST EGGS

2 eggs, hard-boiled
1 T flaxseed oil
1 tsp apple cider vinegar
1/4 tsp dried mustard
1 tsp green onion, white part, finely minced
1 tsp garlic, finely minced (1 large clove)
Pinch of cayenne
Dried dill
4 olives
lemon juice to taste

Cut eggs in half, remove yolks into a small bowl. Add oil, vinegar, onion, garlic, mustard and cayenne. Mix thoroughly and spoon into egg halves. Sprinkle with dill, top with olives and a squeeze of lemon juice.

Enjoy! Lynn

I've looked over all the versions of Flax Crackers posted here and at ivillage. There is one basic recipe from which all variations flow . I like JennyE's mixing method as it results in a stronger cracker. So here's the "ultimate" basic cracker and some possible variations.

BASIC (SWEET) FLAX CRACKERS
(makes 16 crackers)

1 cup milled flax seed (I think a mixture of gold & brown flax seeds tastes the best)
1 t. stevia
2 t. cinnamon
½ t. ginger
½ cup cran-water

1) mix dry ingredients in medium bowl. Add cran-water and let sit (skip this step if you are using golden flaxseeds). After a couple minutes, stir mixture vigorously with a fork for about 5 minutes or until seeds stick together. Let mixture rest for 15 minutes (skip this step if you are using golden flaxseeds).
2) spray cookie sheet with 3 second spray of olive oil. Spoon flax seed mixture onto cookie sheet (if you are using ANY golden flaxseed, cover cookie sheet with parchment paper or the crackers will stick big time). Cover with waxed paper (or parchment paper or plastic wrap). Use smooth-sided glass or rolling pin to roll the mixture flat and to the sides of cookie sheet. When mixture is evenly distributed on sheet, remove and discard waxed paper.
3) score seeds lightly with pizza cutter into 16 crackers. Bake in 275 degree oven for 1 to 1 ½ hours, until crackers lift off the cookie sheet and crack apart easily. Store in airtight container.
One cracker = 1 T. Flax seeds.

Variations:
For a savory version, replace cran-water with broth. Replace spices with 2 t. onion powder, 1 t. garlic powder, 1 t. dill, dash of cayenne. (Experiment with your favorite spices: try cumin, curry, etc.)

For a fruity version, add a scoop of legal strawberry whey to basic sweet recipe.
Edited 8/4/04 to add:
Try placing thin slices of apple/peach across the sweet crackers prior to baking. The fruit bakes right into the crackers. YUM! Seems to me this would also work with the savory cracker version, using chunks of onion, tomato, pepper, etc. (LOL, for some of us, it's all about the surface excitement! [] )

For a more dense cracker, decrease flax seeds by half cup and add half cup of flax meal.

****Golden Flaxseed**** is inclined to stick. However, it makes a lighter flavored cracker than brown flax seed. Try mixing the two 50-50. Or get used to baking with parchment paper if you prefer golden flaxseed.

Flax Muffin Recipe

3 Omega 3 eggs beaten
2 scoops plain whey powder
4 tbsp Cranwater, just filtered water will do
1 1/2 Cups ground toasted flax seed
1 tbsp lemon juice
2 tsp cream of tartar
stevia to taste
1 tsp cinnamon, 1/2 tsp gr. ginger
Mix above ingredients and allow to rest 10 minutes
Use nonstick muffin tins, or wipe cups with olive oil sparingly
You could probably use cupcake liners if you don't want to use oil
Just before you scoop into muffin tins to 3/4's full, add frozen berries.
I like mixed berries as you never know what you will get till you bite into it.
Make sure you get a few berries in each muffin
Bake at 300 F for 30 to 40 minutes, batter should pull away from sides when done.
Let cool thoroughly before storing
I like to freeze and take one out for my morning snack
Hope you like them!
Makes 12 small muffins

Hi, I am in Canada and we can't get stevia plus here yet. I use a stevia powder called BioQuest. For this amount I use about 1/8 of a tsp as it is quite a strong sweetener. But once I mix up the batter I taste a little just to be sure it tastes right. I only eat one muffin a day. I make a batch of 12, and freeze them so I can grab one and throw it in my lunch for my midmorning snack. I added a little extra lemon juice in my last batch and they turned out fine. Real Canadian Superstore sells a bag of mixed frozen berries that work great, because you get a surprise with every muffin. Enjoy!


Hi guys, I just made some more muffins, this time I added 1/2 cup of cooked sweet potato, and 1 cup of blueberries, I made this recipe in the blender, so I had to add a little more water, about 1/2 cup to keep it from bogging down. This would make the recipe P2, and I usually take 1 or 2 to work as a snack. They took an extra 10 minutes to bake due to more moisture. Final result was pretty taste.

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Spinach Artichoke Dip

1 can artichoke hearts, packed in water, drained
1 bag frozen organic spinach (Trader Joes!) - thawed and drained
3 cloves garlic
juice of one lemon
2 eggs
2 tablespoons ground flax seeds
cayenne pepper

Finely chop both the artichoke hearts and spinach.
Crush the 3 garlic cloves
in a small bowl, break the 2 eggs into the juice of one lemon and mix with a fork.
Add 2 tablespoons ground flax seeds to the lemon/egg mixture.
Mix in the artichokes and spinach, and add the cayenne to taste.

Spray a small glass casserole dish (8 inches square) with olive oil.
Cover and bake for 25 - 30 minutes at 350 degrees.

Remove cover and bake or broil another 5 - 10 minutes.

I ate this tonight to accompany steamed salmon. MMMMMM

This turned out a little dryer than I imagined - will need to reconsider - perhaps add a bit of water or broth?

Makes 4 servings. (If you eat half, it is only 1 egg, but that was too much for me.)

I think it would be good to stuff mushrooms, tomatoes, or zucchini...
And some toasted health seed spelt bread crumbs on top would be good, too.

Debbie

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Jicama salad
This is one of my childhood most beloved foods. In my country (Mexico)It is very common to have vendors in small carts going on the streets selling fruit with lime juice and chilli powder (not the one with spices, just plain chile pepper).
It's very simple and quick to make and depending on what phase of FF you are in, you can add other fruits like sliced mango, papaya, pineapple and watermelon to it. You can prepare Quince the same way way, however is not an easy fruit to find here in the US.

1 Medium Jicama (Peeled, cut in slices or cubes)
2 limes

Chile Powder options:
Cayenne Pepper
Chilli powder (I prefer one without garlic or other spices[xx(])
Paprika

Put the jicama in a glass bowl container, add the juice of the 2 limes, drizzle to your taste buds the chilli powder and toss. (can't remember if salt is allowed, if it is you can put a little bit too). Eat immediately. 2 servings

For one serving, cut ingredients in half, I normally drink the lime juice that it's left at the bottom of my bowl.

For a complete fruit cocktail, add the following: (not phase 1)
sliced and cut in squares
1 mango cut and sliced (no skin)
2 cups of Papaya
2 cups of pineapple
2 cups of watermelon
Add the juice of 2 more limes (4 total)

You can play with how much Cayanne
Pepper you can tolerate, the sweet of the fruit with the chilli and lime, makes a tangier sweet and sour taste. I can eat the whole bowl by my self[]. Fruit salad yields 6 servings (1 cups each).