by FASST | Oct 7, 2019 |
PROTEIN | HEALTHY FAT | LEAFY GREENS | NO-STARCHY VEGETABLES
6-SERVINGS
Ingredients
2 tbsp extra virgin olive oil
1 sweet potato or yam, diced
1 lb (sugar-free, nitrate-free) breakfast sausage
½ yellow onion, diced
1 zucchini, diced
½ red pepper, diced
2 cups baby spinach or other dark leafy green, chopped
10 eggs, beaten
salt and pepper, to taste
Directions
Preheat oven to 400 degrees. Toss diced sweet potatoes with 1 tablespoon of olive oil and season with salt. Place sweet potatoes on a baking sheet and bake for 15 to 20 minutes until soft.
While sweet potatoes are cooking, cook breakfast sausage in a large skillet over medium heat until no longer pink. Remove sausage from pan and let drain on a paper towel.
Wipe grease from pan and add the remaining 1 tablespoon of olive oil. Add onion and red pepper and cook over medium heat for 3-4 minutes. Add zucchini and spinach and cook for 3-4 minutes until all vegetables are tender.
Place sausage in a baking dish and top with sweet potatoes and sautéed vegetables.
Beat eggs in a large bowl and season with salt and pepper. Pour eggs evenly over meat and vegetables.
Bake in the oven for 25-30 minutes until eggs are cooked through. Remove and let rest for 5 minutes before serving.
Notes
To reheat, microwave serving on high for 30 seconds to 1 minute.
by FASST | Oct 5, 2019 |
PROTEIN | HEALTHY FATS | LEAFY GREENS | NON-STARCHY VEGETABLES
SERVES- 2-3 PEOPLE
Ingredients
1 large sweet potato or yam
Your favorite toppings (see suggestions below)
Directions
Preparation
1. Wash sweet potato and pat dry.
2. Using a large sharp knife, trim off ends and slice sweet potato lengthwise into 1⁄4 -1⁄2 inch thick slices. (you can also use a mandolin for even slicing)
3. Cook either in the oven or the toaster.
Oven Instructions
1. Preheat oven to 350 degrees. Place a wire rack on a large rimmed baking sheet. Bake for 15-20 minutes, until potatoes are fork tender.
For crispier toast, set oven to broil and continue to cook for one minute on each side (keep an eye on them, they can burn easily). Cool slightly before adding your favorite toppings.
Toaster Instructions
1. Insert slices into toaster (similar to bread) and toast twice on your toasters highest setting. You want the sweet potatoes to be fork tender. A third toasting may be necessary.
2. Cool slightly before adding your favorite toppings.
Suggested Toppings
– Spinach, bacon, and a fried egg
– Cashew cheese, smoked salmon, cucumber slices and fresh dill
– Avocado slices and hard-boiled eggs
– Almond butter, berries, and hemp seeds
– Smashed avocado and bell pepper
by FASST | Sep 27, 2019 |
PROTEIN | HEALTHY FAT | LEAFY GREENS
6-SERVINGS
Ingredients
1 Large sweet potato or yam
1 tbsp Avocado oil or extra virgin olive oil
8 oz (About 6-8 slices) Nitrate-free bacon, diced
2 bunches, fresh collard greens ( about 3 cups), de-stemmed and chopped
10 eggs, beaten
⅛ tsp garlic powder
salt and pepper, to taste
Directions
Preheat oven to 400 degrees. While oven is heating grate sweet potato using a box grater or your food processor. Mix grated sweet potato with 1 tablespoon of oil. Press sweet potato mixture into the bottom and sides of a well greased pie dish to form crust. Bake for 15-20 minutes or until soft and edges begin to brown.
While crust is cooking. Heat a skillet over medium heat and cook diced bacon until crisp. Remove bacon and let drain on a paper towel and set aside.
Pour out all but 1 tablespoon of the bacon grease from skillet. Add in chopped collard greens and cook over medium-low heat until wilted. Transfer cooked greens to a mixing bowl and let cool.
Once sweet potato crust is done. Remove from oven and lower temperature to 375 degrees.
In a large bowl whisk together eggs, garlic powder, salt and pepper. Add egg mixture and bacon to the collard greens. Mix well.
Pour mixture into sweet potato crust evenly.
Bake for 25 minutes or until eggs have set. Remove from oven and let cool 10-15 minutes before serving.
by FASST | Sep 27, 2019 |
PROTEIN | LEAFY GREENS
MAKES 15 MEATBALLS
Ingredients
½ lb ground turkey
½ lb (sugar-free, nitrate-free) breakfast sausage
1 cup baby spinach, chopped
¼ cup dried apricots or dried cranberries, chopped
Directions
Preheat oven 400ºF.
Combine all ingredients in a mixing bowl and mix well with hands.
Form mixture into 15 meatballs and place on baking sheet (for easy clean up line baking sheet with parchment paper).
Bake in oven for 15 minutes or until cooked through.
