by FASST | Dec 29, 2019 |
PROTEIN | HEALTHY FATS | LEAFY GREENS | NON-STARCHY VEGETABLES
4-SERVINGS
Ingredients
1 lb ground grass-fed beef (you can use ground turkey or chicken as well)
2 tbsp homemade taco seasoning (see link in comments)
¼ cup water
1 head romaine lettuce, chopped
1 bell pepper, thinly sliced
1 cucumber, diced
1 avocado, sliced
1 tomatoes, diced
prepared salsa
Directions
Prepare lettuce and vegetables and divide evenly between 4 plates.
Brown meat in a skillet over medium-high heat. When meat is no longer pink, add in 2 tablespoons of taco seasoning and 1/4 cup water water.
Mix well and bring to a boil. Reduce to a simmer and cook 3-4 minutes.
Divide meat evenly between the 4 prepared salads and top with salsa.
by FASST | Dec 29, 2019 |
PROTEIN | HEALTHY FATS | LEAFY GREENS | NON- STARCHY VEGETABLES
4-SERVINGS
Ingredients
1 lb Sushi grade Ahi tuna, cut into 1/2 inch cubes
¼ cup Coconut Aminos
2 tbsp Sesame oil
1 tsp Rice wine vinegar
1 tsp Freshly grated ginger
1 Pinch of crushed red pepper flakes (optional)
2 Green onion, thinly sliced, plus more for garnish
1 tsp Toasted sesame seeds, plus more for garnish
1 Pinch sea salt
Ideas For Serving
Cauliflower rice
Shredded cabbage
Sliced cucumbers
Sliced bell peppers
Sliced radish
Shredded carrots
Sliced avocado
Sugar snap peas
Directions
In a large bowl, whisk together coconut aminos, rice vinegar, sesame oil, ginger, red pepper flakes(if using), green onions, sesame seeds and a pinch of sea salt. Add cubed tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
To serve, add cauliflower rice and shredded cabbage to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.
by FASST | Dec 28, 2019 |
PROTEIN | HEALTHY FAT | NON-STARCHY VEGETABLES |
4-SERVINGS
Ingredients
3 medium tomatoes, quartered (about 6 cups)
1 red bell pepper, coarsely chopped
12 jalapeños, seeds removed (optional)
2 onions, chopped
4 tbsp extra virgin olive oil
2 large cloves garlic, minced
1 2 inch piece fresh ginger, peeled and minced
1 tbsp curry powder
1 tbsp ground cumin
1 tsp ground turmeric
½ tsp ground cardamon
salt, to taste
1 cup plain coconut yogurt ( ex. Coyo)
6 fl oz can tomato paste
2 small red potatoes, cut into 3/4 inch cubes
1 carrot, cut into 1/4 inch coins
2 lbs boneless, skinless chicken thighs, cut into 1 inch pieces
14 fl oz can full-fat unsweetened coconut milk
3 tbsp ghee
1 cup cilantro, coarsely chopped, divided
3 small zucchinis, cut using spirializer into noodles
Directions
Blend tomatoes, bell pepper, and jalapeños in a blender or food processor until almost smooth; set aside
Heat oil in a large pot over medium. Add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Add ginger, cumin, curry powder, turmeric, and cardamom; season generously with salt. Cook, stirring, until very fragrant, about 1 minute.
Add reserved tomato mixture to pot and stir well to combine. Stir in yogurt and tomato paste, potatoes and carrots, cover pot, and simmer 25-28 minutes, stirring occasionally, until vegetables are nearly tender.
Add chicken, coconut milk, ghee (if using), and 1 cup cilantro. Stir to combine, then simmer until chicken is tender and sauce thickens, about 20 minutes. Season with salt.
Divide zoodles among bowls. Spoon chicken, vegetables, and sauce over. Top with cilantro leaves.
Notes
If you do not have a spiralizer, you can use a vegetable peeler to cut zucchini into long noodle like strands.
by FASST | Dec 27, 2019 |
PROTEIN | HEALTHY FATS | NON-STARCHY VEGETABLES | LEAFY GREENS
4-SERVINGS
Ingredients
½ cup mayonnaise (made from olive oil or avocado oil)
1 tbsp curry powder
2 cups cooked chicken, diced
1 apple, diced
2 scallions, diced
2 sticks celery, diced
¼ cup almond slivers
½ lemon, juiced
¼ tsp salt
¼ tsp pepper
Directions
In a large mixing bowl, combined mayonnaise and curry powder.
Add remaining ingredients and mix well.
* Serving ideas: on a bed of lettuce, in lettuce cups, halved peppers or in collard green wraps
