by FASST | Jun 4, 2021 |
Bruschetta Chicken With Roasted Zucchini
Ingredients
2 boneless skinless chicken breasts
4 small tomatoes, diced
1/4 cup red onion, finely sliced
2 tablespoons fresh basil, chopped
2 cloves garlic, minced
1 1/2 tsp balsamic vinegar
1 tsp garlic powder
1 tsp italian seasoning
2-3 medium-sized zucchini
4 1/2 tablespoons olive oil, divided
Salt and pepper, to taste
Directions
For the Zucchini
Preheat oven to 400 degrees. Cut each zucchini in half across the middle, then quarter each half
lengthwise. In a mixing bowl combine zucchini, 11/2 tablespoon of olive oil, garlic powder and
Italian seasoning. Mix to combine and season with salt and pepper. Bake for 20 minutes, flipping zucchini halfway.
For the Chicken
In a medium bowl, combine tomatoes, red onion, basil, garlic, balsamic vinegar, and 1 tablespoon olive oil. Season with salt & pepper, stir to combine, and set aside.
Slice each chicken breast in half horizontally ( butterflying). Pat chicken dry and season both sides
with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat until
shimmering. Add cutlets, working in batches if necessary. Sear chicken 3 to 4 minutes per side,
until chicken is cooked through. Transfer to a cutting board and let rest.
Spoon bruschetta mixture over chicken and serve alongside roasted zucchini.
by FASST | May 13, 2021 |
Classic Egg Salad
Ingredients
6 Tbsp mayonnaise
2 tsp Dijon mustard
2 tsp fresh lemon juice
8 large eggs, hard-boiled, peeled, and chopped
2 ribs celery, diced
3 green onions, diced (green and white parts)
about 1/4 cup fresh dill, chopped
1/4 tsp Salt
1/8 tsp freshly ground black pepper
Directions
In a medium bowl, mix together the mayonnaise, Dijon mustard, fresh lemon juice, celery, green onions, dill, salt and pepper until smooth.
Gently fold in the chopped egg. Taste and season with additional salt
and pepper if needed.
Serve on top of a bed of mixed greens, halved bell peppers or in a lettuce wrap.
Store leftover egg salad in the refrigerator for up to 5 days.
by FASST | Apr 23, 2021 |
Makes 5-6 servings
Ingredients
1.5 lbs. wild-caught salmon filet, skin on
½ small red onion, very thinly sliced
Juice of 1 large lemon, plus sliced wedges for garnish
1.5 tbsp capers, drained
1/2 cup fresh dill, chopped
2 tablespoons extra virgin olive oil
2 tablespoons (cold) grass-fed butter cut into 6 pieces
parchment paper
sea salt and pepper, to taste
Directions
Preheat oven to 400 degrees. In a small bowl, mix together the juice of 1 large lemon, extra virgin olive oil, capers, red onion, dill, and season with salt and pepper. Set aside while you prepare the salmon.
Place salmon skin-side down on a sheet pan lined with parchment paper. Pat salmon dry with paper towels. Season with salt and pepper. Place slices of butter evenly on top of the salmon fillet. Top salmon with 3/4 of the lemon, dill, caper, and red onion mixture. Bake in preheated 400-degree oven for 15-18 minutes or until salmon easily flakes with a fork. Top salmon with the remaining lemon, dill, caper, and red onion mixture. Serve with sliced lemon wedges.
by FASST | Apr 8, 2021 |
Serves 4
Ingredients
2 Ribeye Steaks
salt and pepper
2 large heads romaine lettuce, cut in half lengthwise
freshly grated parmesan cheese, optional
For the Caesar Dressing
1 cup mayonnaise
Juice of 1 lemon
2 tsp anchovy paste
2 garlic cloves, minced
2 tsp dijon mustard
1 tbsp red wine vinegar
½ tsp salt
¼ tsp pepper
Directions
Remove steaks from the refrigerator and allow them to come to room temperature before grilling.
Preheat grill to high heat. While the grill is heating, in a small bowl whisk together the ingredients for the caesar dressing and set aside.
Season both sides of the steaks liberally with salt and pepper. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest before serving.
Lower the heat on the grill to medium-low. Cut romaine lettuce heads in half lengthwise and drizzle cut sides with extra virgin olive oil and season with salt and pepper. Place lettuce cut side down on the grill and cook for 2-3 minutes per side. Remove lettuce from the grill and transfer it to a serving platter. Drizzle grilled romaine with the desired amount of caesar dressing and sprinkle with freshly grated parmesan cheese, if using. Slice steaks and serve alongside grilled romaine.
by FASST | Mar 4, 2021 |
SERVES 4
Ingredients
1 large sweet potato, cut in large cubes
1 lb Brussel sprout, halved if large
Olive oil
1/2 yellow onion, finely diced
1/2 tsp dried thyme
1.5 tbsp coconut aminos
1 tbsp tomato paste
1 lb Lean grass-fed ground beef (90/10)
1 tsp garlic powder
1 large egg, beaten
¼ cup Almond flour
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp BBQ sauce
Directions
Preheat oven to 425 degrees. Place cubed sweet potato and Brussel sprouts on a large rimmed baking sheet lined with parchment paper. Drizzle about a tablespoon of olive oil over vegetables and season with a pinch of salt. Toss to coat and spread out into a single layer, set aside.
In a large skillet, heat about 1/2 tablespoon of olive oil over medium heat. Add the onions and thyme and cook, string occasionally, for about 5 minutes or until onions are tender. Remove pan from heat and stir in tomato paste and coconut aminos, set aside to cool.
In a large mixing bowl, combine ground beef, garlic powder, egg, almond flour, cooled onion mixture, salt, and pepper. Use hands to mix until well combined. Divide meat into 4 equal portions and shape each portion into mini loaves.
Place the loaves on the pan with the vegetables making a little space for each loaf in between the vegetables. Evenly, brush the tops of each loaf with BBQ sauce. Bake in the preheated oven for 15 minutes.
After 15 minutes, remove the pan and toss vegetables. Return pan to the oven and cook for another 10 to 15 minutes or until the meat has cooked through. Remove from oven and let sit for 5 minutes before serving. Enjoy!
