by FASST | Apr 9, 2020 |
Slow cooked pork in a flavorful sauce with just a hint of spice. These slow cooked pork carnitas are a perfect addition to your weeknight menu. Just set it and forget it!
SERVES 6-8
Ingredients
3.5-4 lb. pork roast or pork shoulder
2 limes, juiced
2 small oranges, juiced
1 tbsp chilli powder
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp oregano
1 ½ tsp salt
½ tsp black pepper
4 cloves garlic, minced
Directions
Place pork in slow cooker and pour the lime and orange juice over top.
In a small mixing bowl, mix together remaining ingredients and rub over pork . Cover and cook on low heat for 7-8 hours or high for 4-5 hours.
Remove pork from the slow cooker and shred using 2 forks. Return meat to the pot and toss in the juices. Cover and let sit on warm for 30 mins.
If you want your pork with crispy ends… Preheat broiler and line a baking sheet with aluminum foil. Place the shredded meat on the baking sheet and pour a few spoonfuls of sauce over the top. Broil for 5 to 8 minutes, or until your pork has crispy edges. Be careful not to over cook and burn the pork.
Serve immediately with your favorite toppings in taco’s, lettuce cups, salads or halved peppers.
by FASST | Apr 8, 2020 |
A cleaned up version of a classic crowd pleaser. These Paleo chicken strips are grain-free, gluten-free, and most importantly kid approved!
Serves 4
Ingredients
For The Chicken Strips
2 lbs large chicken breast (about 1.5 pounds), cut into even sized strips or large (nugget-sized) chunks
½ cup pickle juice
¾ cup almond flour
¾ cup arrowroot powder (can sub with tapioca starch)
1 tsp garlic powder
1 tsp onion powder
¾ tsp sweet paprika
¾ tsp salt
½ tsp black pepper
½ cup avocado oil, plus more if needed
2 eggs
For The Honey Mustard Sauce
¼ cup mayonnaise
¼ cup honey
2 tbsp dijion mustard
Directions
For The Chicken
Cut chicken and place in a large bowl or ziplock bag with the pickle juice, cover and refrigerate for at least 2 hours or overnight. Please note: The pickle juice not only acts as a brine (resulting in tender juicy chicken), but also adds an extra element of flavor to the chicken.
Beat eggs in a shallow bowl with 1 tablespoon of water. In a separate shallow bowl whisk together the almond flour, arrowroot powder and spices. Drain chicken from the pickle juice. Dip chicken into the egg mixture and let the excess dip off, then coat in flour mixture. Repeat until all chicken is coated.
In a large cast iron skillet or dutch oven, heat avocado oil over medium- high heat. Working in batches, cook chicken until golden brown. About 2-3 minutes on one side and 1-2 minutes on the other side. Be careful to not overcook. Transfer chicken to a plate lined with paper towels to drain off excess oil. Serve with honey mustard sauce or your favorite dipping sauce.
For The Honey Mustard Sauce
Combine all the ingredients into a small mixing bowl and whisk until combined.
Recipe Alternatives
Give this recipe an Italian spin by switching out the paprika with 1 tablespoon of Italian seasoning. Serve with your favorite marinara sauce.
by FASST | Apr 8, 2020 |
Poached cod in tomato sauce is a delicious and foolproof weeknight meal. If you can’t find cod, halibut works as a great alternative.
Ingredients
1 lb cod or halibut (any white fish will work) cut into 4 equal portions
1 lb ripe tomatoes, chopped (any kind )
3 cloves of garlic, minced
1 tbsp Italian seasoning
¼ tsp red pepper flakes (optional)
1 cup chicken broth
2 tbsp extra virgin olive oil, plus more for drizzling
fresh basil, cut into ribbons, for garnish
salt and pepper, to taste
Directions
Heat 2 tablespoons of oil in a large skillet with high sides over medium-hight heat. Add in garlic and sauté for 1 to 2 minutes. Add in the diced tomatoes and season with 1 tablespoon Italian seasoning, red pepper flakes (optional), and a generous sprinkle of salt.
Reduce heat to medium, cover and let simmer for about 5 minutes. The tomatoes will burst open and start to release their juices.
Stir in chicken broth and let simmer for 3 to 5 minutes. Season both sides of the fish with salt and pepper. Gently place fish into tomato sauce. Cover and cook until the fish is opaque and cooked through, about 4 to 6 minutes. Please note: the thicker the fish, the longer it will take to cook through.
To serve, divide fish among 4 bowls and spoon tomato sauce evenly over top. Drizzle each bowl with extra virgin olive oil and top with fresh basil. You could also serve this dish atop mashed cauliflower or 1/4 cup of white rice, if you like.
by FASST | Apr 8, 2020 |
Prosciutto, avocado, and grapefruit salad is a simple meal that can be enjoyed for breakfast, lunch, or dinner. Yes, even Breakfast! This dish requires zero cooking and comes together in minutes.
Ingredients
3 cups arugula
1 medium grapefruit, peeled and segmented
1 ripe avocado, sliced
4 slices prosciutto, sliced
¼ cup walnuts, chopped
1 tbsp extra virgin olive oil
salt and pepper, to taste
Directions
Divide arugula between 2 plates. Top each plate evenly with grapefruit, avocado, prosciutto, and walnuts. Drizzle each plate with 1/2 tablespoon extra virgin olive oil and season with salt and pepper.
by FASST | Mar 7, 2020 |
PROTEIN | HEALTHY FAT | NON-STARCHY VEGETABLES
SERVES 3-4 PEOPLE
Ingredients
1 lb scallops
4 slices sugar and nitrate free bacon. chopped
juice of 1 lemon
⅓ cup white wine or chicken broth
1 tbsp grass-fed butter or ghee
1 tbsp fresh parsley, plus more for garnish, chopped
2 medium-sized zucchini’s, cut into noodles
salt and pepper, to taste
Directions
In a large skillet, cook bacon over medium heat until crispy. Remove bacon using a slotted spoon and transfer to a plate lined with a paper towel, reserving bacon grease in the skillet.
Pat scallops dry using a paper towel and season both sides with salt and pepper. Heat skillet with reserved bacon grease over medium high heat. Add scallops and sear for 2-3 minutes on each side. Transfer scallops to a plate.
Add in about 1/3 cup of white wine or chicken broth and scrap the bottom of the pan. Reduce heat to medium low and add in lemon juice and butter, stir until butter is melted and simmer for 1 to 2 minutes. Return bacon and scallops to the pan and top with fresh parsley. Serve immediately over zucchini noodles.
