Osteo-Fix

I don't have a problem with the flavor of Osteo-Fx as I did with the BTT. By itself it's just a sweet vanilla flavor drink but it lacks flavor. Here's my favorite go-to drink smoothie mix for the Beyond Osteo-fx Powder.

  • 2 cups water
  • 1½ cups Mango Fruit Blend**
  • 1 scoop Beyond Osteo-fx
  • 1 tbsp flax seed*
  • 16 oz Blender Bottle*

*optional items
**I purchased this from Target (Market Pantry)

 

 

This is similar to how the BTT Jamba Me Up! recipe was created but instead I used a different fruit mix. Add the Mango Fruit blend and a scoop of Beyond Osteo-fx into your blender. I like to add flax seed next to prevent the seeds from floating to the top right away. Now add the water and blend until you have the consistency you desire. This should fit a 16 oz Blender Bottle as well. 

Italian Inspired Soup

Perfect for a cold snowy or 'not-so-snowy' night, this soup will keep you warm and full.  Italian spices will bring a little bit of Italy to your soul.  

Ingredients:

  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 small head of cabbage or half a large one
  • 1/4 cup coarsely cut parsley 
  • 5 red potatoes cut in fours
  • 1 tablespoon minced garlic
  • 1 cup diced onions
  • 1 large diced tomato
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1 teaspoon Italian Seasoning
  • 1 tablespoon Himalayan Salt or sea salt (slowly add salt and adjust to your liking)
  • 1/4 teaspoon black pepper 
  • 8 cups chicken stock
  • Meatballs*

In a large stockpot, combine all the vegetables, seasoning, and chicken stock.  Let it simmer until all vegetables except potatoes are soft.  Add the meatballs and allow it to cook.  Continue to boil for another 15-20 minutes until all potatoes are tender.

Serve with a sprinkle of grated Parmesan cheese and garnish with fresh parsley.

Enjoy!

 

*I made meatballs specifically for this soup.  Using the meatball recipe, I took 1 pound and made them into mini meatballs and 'not-so-perfectly-round' as a "crumble in the soup" and took the other 1 pound and made large meatballs. 

Italian Meatballs

These are 'make-ahead' meatballs and toss 'em in anything you like.  You can make these meatballs as a topping for pizza, meatball sub sandwich,  pasta, and even your Italian soup!

Ingredients:

  • 2 pounds of ground meat (I made a combination of beef and pork)
  • 2 eggs 
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cup almond flour or almond meal*
  • 1 tablespoon Italian seasoning
  • 2 teaspoons minced garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt

*I used almond meal and made my own using my Vitamix

Combine all ingredients together.  Create a ball the size of a golf ball (or to the size of your choosing).  Place the meatballs in a pot of boiling water.  Meatballs will sink to the bottom.  When they are cooked, they will float to the top.  Remove from water.  You can serve them immediately with marinara sauce or top them on your pizza or pasta.  You can also choose to freeze them for future use.  Before freezing, be sure the meatballs are at room temperature.   

**This recipe was modified from the Simply Gluten Free Magazine, January-February 2015 issue.

Jamba Me Up!

The Beyond Tangy Tangerine mixed with only water was too tart for my taste. Through many trial an error experiments, I have found the mix that works for me; it tastes just as great as those at the smoothie shops.

vitamix.jpg

First, combine the Tropical Fruit Blend with the powder mixes (Beyond Tangy Tangerine [aka BTT] and Osteo-Fx).  Then, add the flax seed and water.  Blend until the smoothie has a nice smooth consistency.  Add the banana to reduce the tangy flavor of the BTT.  Blend until you have the consistency that you desire. The amount for this recipe should be enough to fill one 16 oz. Blender Bottle to the top.  

Check out what we did with the Osteo-fx Powder mix at the Osteo-Fix Page.

*optional items
**I purchase this from Target (Market Pantry)

Almond Chicken Fingers

Slice chicken breast into thin pieces.  You may coat your chicken with egg then dip it into the Almond "Breaded" Crumbs that we made earlier.  I personally don't use the egg and just jump right into coating the chicken with the almond mixture.

Preheat your over to 375°F.  Bake chicken for 8 minutes, then flip the chicken tenders and continue to bake for another 8 minutes.  

2-4 servings

Almond "Bread" Crumbs

It's good to have this on hand.  Store it tightly in your fridge or pantry.  You may never know when you'll want something with that "fried" texture. 

  • 1 cup roasted almonds*
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/4 tsp crushed pepper flakes (optional)***
  • 1 tbsp flax seed (optional)

In a food processor**, combine all ingredients until almond mixture is the consistency of flour.  Be careful not to over process your almonds as it may turn into mush.

*You may substitute roasted almonds with pre-made almond flour that you can find at your grocery store.
**I use the Vitamix Dry Blade Container as my "food processor".
***I actually put 1 tsp of crushed pepper flakes, it has a good spicy kick.