“The Fat Flush Plan” by Ann Louise Gittleman, Ph.D., C.N.S. is a New York Times bestselling that has rocked the world of dieters. Filled with detailed ways to cleanse your liver by eliminating toxins that prevent it from flushing fats efficiently the book also includes meal plans and recipes, an ongoing weight loss program, tips on eating out, and a newly developed lifestyle program for complete detox dieting. Millions of women who have followed Ann Louise’s proven path to a slimmer, healthier life, including me.
In “Three Favorite Fat Flush Plan Recipes,” I shared three of my favorite recipes using the Fat Flush Body Protein, a gluten and dairy-free protein powder containing yellow pea protein, brown rice protein, vanilla bean extract, guar gum, inulin, and stevia. The three Fat Flush recipes do not include this protein to illustrate you do not have to purchase and eat this protein type for success on the plan.
These recipes also happen to all include zucchini, a natural source of vitamins C, A, B-1 and B-6. Zucchini is also a natural source of phosphorus, copper, magnesium, zinc, iron, and calcium. It is also low in calories with just 25 calories in one medium-sized zucchini. Daily intake of zucchini helps to effectively lower your high homocysteine levels and is known to assist your body in supporting the arrangement of capillaries. Regular consumption of the vegetable helps to protect against colon cancer, averts high cholesterol and prevents multiple sclerosis.
So the next time you are in the produce section of the supermarket, be sure to pick up a few zucchinis and try one or all of the recipes below. I know you will be delighted by the taste while your body will reap the nutrients.
Zucchini and Beef Delight: In a large, nonstick skillet over medium heat, heat 1/2 c. chicken broth. Add 1 medium diced onion, 1 sliced green pepper, 4 minced garlic cloves and 4 small zucchini (cut into 1/4 inch slices) and sauté until soft. Transfer vegetables onto plate and set aside. In the same nonstick skillet, 1 lb. ground beef, 1 tsp. ground cumin, 1/2 tsp. cinnamon, 1 tsp. cayenne and 1 tsp. ground turmeric until beef is cooked through. Add cooked vegetables, diced one 14.5 oz. can no-salt diced tomatoes and 2 tbsp. tomato paste to skillet. Heat through and add a handful of fresh chopped cilantro before serving. Serves 4.
Zucchini Cheese Bake: Preheat oven to 350° F. For this recipe, you will need 2 c. thinly sliced zucchini, 4 ounces cubed Swiss cheese, 2 tbsp. grated Parmesan cheese, 2 tbsp. chopped fresh parsley, and 1 tbsp. chopped chives. In a nonstick baking dish you will create 3 layers. Spread the first layer with 1/3 of the above ingredients. Repeat this process twice and top with 1/2 cup bread crumbs. Bake uncovered for 30 minutes until the bread crumbs all golden brown, not burnt. Serves 4.
Zucchini Bread: Preheat oven 350° F. Lightly coat an 8- inch bread or loaf pan with olive oil spray. In a large bowl, stir together 1 c. spelt flour, 1 c. oat flour, 1 tsp. sea salt, and 1 tbsp. non-aluminum baking powder. In a small bowl or blender, combine 1/2 ripe banana, 3 tbsp. walnut oil, 1/2 c. water, 1/4 c. natural honey, 1/4 c. pure maple syrup, 1 egg, 1 oz. silken tofu, 2 cc. shredded zucchini, 1/2 c. chopped walnuts until smooth. Pour wet ingredients into dry, stirring just until mixed. Fold in zucchini and nuts. Pour batter into pan. Bake for 45 to 55 minutes, until knife inserted into center comes out clean and top springs back when lightly pressed with your finger. Cool completely before cutting.Store covered in refrigerator for up to 1 week. May also be frozen. Makes 1 loaf.
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