flaxseed oil Archives - Little Choices Everyday

Omega-3 Sources

admin — Sun, 10 Oct 2010 18:42:12 +0000

Carol’s Facebook Quick Tips #21

Omega-3 are essential to good health. They help your body burn fat more efficiently! They raise your metabolism & lower your triglyceride levels. Sources include ground flaxseed, flaxseed oil, fish oil, tuna, salmon, sardines, walnuts & leafy greens. I keep a jar of flax seeds in my pantry & add them in my recipes, mix them with my Greek yogurt, protein drinks, toss on a salad, and in my steel cut oats. Flaxseed is are an excellent source of fiber.

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Beef Tacos

admin — Tue, 18 May 2010 02:22:34 +0000

Phase 2 recipe

Beef Tacos

100 grams of lean ground beef or ground sirloin
Lettuce leaves
1 Tbs minced onion
1 clove crushed and minced garlic
Dash of garlic powder
Dash of onion powder
Dash of paprika
Dash of ground Cumin
Pinch of dried oregano
Cayenne pepper to taste
Ground red pepper to taste
Salt and black pepper to taste

Brown ground beef. Add onion, garlic and spices and a little water. Simmer for 5-10 minutes. Add salt/pepper to taste. Serve taco style in romaine leaf or lettuce tortillas. optional * serve with side of tomatoes or salsa
Makes 1 serving ( 1 protein, 1 vegetable)
Phase 3 modifications: serve with cheddar cheese, sour cream( or Greek yogurt) and guacamole.

Recipe compliments of @Leeska

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Jambalaya

admin — Sun, 16 May 2010 17:34:24 +0000

Phase 2 recipe

Jambalya

Ingredients:

100 grams shrimp (chicken, beef, or chicken sausage can be used)

Tomatoes or celery chopped

1 cup vegetable broth or water

1 tablespoon lemon juice

1 tablespoon chopped onion

1 clove garlic crushed and minced

Dash of Worcestershire sauce

Dash of hot sauce

Dash of liquid smoke (optional)

Pinch of cayenne to taste

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

Pinch of thyme

Salt and pepper

Water as needed

Directions

Lightly sauté shrimp or chicken with celery or tomatoes, garlic and onion in

lemon juice until cooked or lightly browned. Deglaze the pan with broth

and add seasonings. Simmer on low for approximately 20-30 minutes until

liquid is slightly reduced adding additional broth or water to achieve desired

consistency.

Makes 1 serving (1 protein, 1 vegetable, 1 fruit)

Phase 3 modifications: Add chopped red and green bell pepper and

additional seafood, chicken, sausage, etc.

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Health Benefits of Flax seed Oil

admin — Fri, 02 Apr 2010 19:33:50 +0000

Flaxseed oil is a very healthy addition to our everyday diet. Flax Seed Oil contains omega-6 and omega-9 essential fatty acids, B vitamins, potassium, lecithin, magnesium, fiber, protein, and zinc and also provides approximately 50% more omega-3 oils than what you could get from taking fish oil.

Flaxseed in the seed form, is a very stable commodity. But once the seed coating is removed and the oil pressed from it, flax oil becomes very fragile, breaking down rapidly when exposed to light, heat or oxygen. In the unfiltered oil contains Lignans (the very fine particles of the flax seed, the skin) and are an essential part of the “good stuff” so we recommend unfiltered.

Benefits:

Eases weight loss in people afflicted with obesity.

Shortens recovery time for fatigued muscles after exertion.

Increases the body’s production of energy and also increases stamina

Stimulates brown fat cells and increases the metabolic rate making it easier to burn off fat.

Improves the absorption of Calcium.

Promote healthy skin, hair and nails

Lower cholesterol, protect against heart disease and control high blood pressure

How to use:

Take by the tablespoon every day.

Mix fruit, milk, protein powder, flax seed oil and blend it up. protein/fat/carbs all in one!

Drizzle over veggies or meat after cooking

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Missing mashed potatoes? Try Creamed Cauliflower

admin — Wed, 25 Nov 2009 18:28:12 +0000

Phase 3 recipe

Mashed Cauliflower

1 head cauliflower — cut into florets
1/2 cup water
1/3 cup heavy whipping cream
3/4 tsp salt
1/4 tsp white pepper
1/8 tsp garlic powder
1/8 tsp onion powder

Divide a head of cauliflower into florets that are all roughly the same size.
Steam cauliflower pieces over boiling water (15 to 20 minutes), or until the cauliflower is tender. Drain the cauliflower and toss it in a bowl of ice water to bring the cooking process to a screeching halt.

When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture.

Pour all of the pureed cauliflower into a medium sauce pan.

Add the cream, salt, white pepper, garlic powder and onion powder to the cauliflower and stir. Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick.

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