Fat Flush Memorial Day Menu

May 27, 2016

Celebrate spring’s end and warmer days ahead.

The upcoming holiday weekend—which concludes with Memorial Day—is all about gratitude and remembrance for those who died in service to our country. It also heralds the unofficial start of summer and the prospect of sunny days and relaxing evenings that are just around the corner. Many of you will be heading out of town for the long weekend. Others will gather with friends and family for barbecues and get-to-gethers.

Whatever your plans are, a holiday menu is likely to be featured. For those trying to stick with their spring diets, there may be some concerns. That’s why I’m sharing a delicious and Fat Flush-friendly menu that will make you—not break you—and show off the season’s most tasty offerings.

So, please raise your glass for a cran-water toast to the longer days and delightful meals to come this summer season.

Fat Flush Memorial Day Menu

Kick-Off Kabobs
Serves 4, All Phases

Ingredients
½ pound organic, pasture-raised meat, cubed (choose from chicken, turkey, or lamb)
1 red bell pepper, cut into chunks
1 yellow zucchini, thickly sliced
1 zucchini, thickly sliced
1 red onion, cut into chunks
Lime wedges for garnish
Seasoning
3 teaspoons basil
3 teaspoons paprika
1 teaspoon chili pepper
2 teaspoons onion powder
1 teaspoon fresh ground pepper
1 teaspoon dried oregano

Directions
Mix all seasonings into a separate dish and then lightly coat the meat. Alternate meat and veggies on skewers. Grill on a low flame or coals for 15-20 minutes, turning once. Garnish with lime and serve.

Spice Mash Mushrooms
Serves 4, All Phases

Ingredients
½ teaspoon ground cumin
¼ teaspoon crushed fennel
½ teaspoon ground coriander
½ teaspoon onion powder
½ teaspoon garlic powder
1 garlic clove, thinly sliced
1 stalk celery, minced
1 bay leaf
½ teaspoon dried dill
¼ cup purified water
¼ cup apple cider vinegar
1 pound small, whole button mushrooms or large mushrooms, quartered
Juice of 1 lemon
¼ cup avocado oil

Directions
In a saucepan, combine everything but the mushrooms, lemon juice and avocado oil, and bring to a boil. Reduce heat, cover, and simmer for about 5 minutes. Add mushrooms, return to a boil, reduce heat, then simmer for another 5 minutes. Remove from stove and remove bay leaf. Let cool and add lemon juice and avocado oil. Place all ingredients in a glass jar, refrigerate, and let marinate for at least one hour. Serve cold.

I Can See Summer Quinoa Salad
Serves 4, Phase 2

Ingredients
2 cups cooked quinoa
1 can no-salt-added organic chicken broth (optional)
2 escarole (or organic lettuce of your choice)
2 cups diced tomatoes
1 large cucumber, sliced and quartered
½ cup chopped basil (or to taste)
½ cup olive oil

Directions
Cook quinoa in water or no-salt added chicken broth. Place lettuce in a bowl, add the cooked quinoa and gently mix. Mix tomatoes, cucumbers and basil in a separate bowl, and then add over the top of the quinoa and lettuce. Drizzle with olive oil and serve.

Ruby Red Weekend Tea (Nonalcoholic)
Fits in a 32-ounce container, All Phases

Ingredients
12 ounces purified water
16 ounces brewed dandelion root tea (made with 2 teabags)
4 ounces unsweetened 100% cranberry juice
1-2 tablespoons fresh lemon juice
½ packet of Stevia Plus (optional)
1 small piece peeled fresh ginger (about 1-inch)

Directions
Combine all ingredients into a 32-ounce container and add ice (or frozen cranberries).

Sparkling Spice Sipper (Alcoholic)
Serves 1, Special Occasion

Ingredients
2 ounces purified sparkling water
1 tablespoon fresh-squeezed lemon juice
2 ounces organic vodka
1 tablespoon organic honey
1 small slice of red chili pepper
Slice of lemon for garnish

Directions
Combine ingredients into a cocktail shaker and shake well. Strain over ice in a glass and garnish with a slice of lemon.

Chia “Cheat” Pudding
Serves 4, Special Occasion

Ingredients
½ cup Chia seeds
2 cups organic coconut milk
½ teaspoon vanilla extract
¼ cup (or to taste) maple syrup
¼ teaspoon cinnamon (optional)
¼ cup Fat Flush Chocolate Whey Protein (optional)

Directions
Excluding the Chia seeds, blend all of the ingredients in a blender until the texture is completely smoothe, then whisk in the Chia seeds. Pour the mixture into a glass bowl and let chill for at least four hours. This is great to make the evening before and leave in the fridge overnight.

Thank you tremendously to every person who has served our country—and may you all have a wonderful holiday weekend!

P.S. This is a great time to stock up on CLA-1000—UNI KEY is offering 20% off through May 31. There’s no coupon code required and this sale cannot be coupled with other discounts. CLA (conjugated linoleic acid) is the perfect belly blasting fat burner to couple with this yummy menu.

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Ann Louise Gittleman, PhD, CNS, is an award-winning New York Times bestselling author of more than thirty books including The Fat Flush Plan series and her latest book, Radical Metabolism. She’s been rewriting the rules of nutrition for more than 40 years and is internationally recognized as a pioneer in the field of diet, detox and women’s health issues. 

For a FREE daily dose of tips and strategies for maintaining healthy weight, conquering insomnia, and much more…check out my Radical Health Tips.

I’d like to meet and greet you on my Facebook groups, so won’t you check us out at the Radical Metabolism RevolutionFat Flush Nation, or my Inner Circle!

3 Comments

  1. Lisa

    Thanks for all the delicious looking recipes! I can’t wait to try them this weekend.

    Reply
  2. Team ALG

    Team ALG here: Please note, if you have any allergies to (or dislike) any of spices, feel free to switch them up to what suits you—it won’t harm the recipe and will still be absolutely delicious!

    Reply
  3. Kathleen

    Thank you for these great recipes–so healthy and sounds delicious!

    Reply

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