by FASST | Feb 25, 2021 |
Italian Wedding soup
Ingredients
For the Meatballs
8 oz grass-fed ground beef
8 oz ground pork
1 tsp salt
½ tsp fresh ground pepper
1 egg
¼ cup almond flour
2 cloves garlic, minced
3 tbsp fresh chopped parsley
For the Soup
2 tbsp olive oil
1 small yellow onion, diced
3 large carrots, chopped
3 stalks celery, diced
2 cloves garlic, minced
8 cups chicken broth
juice of 1/2 a lemon
1/4 cup fresh parsley, chopped
1/2 tsp dried oregano
4 cups baby spinach
salt and pepper to taste
freshly grated parmesan cheese, for garnish (optional)
Directions
Preheat oven to 400 degrees. In a large mixing bowl, combine all of the ingredients “for the meatballs”. Using your hands form into bite-sized meatballs and place onto a baking sheet lined with parchment paper. Cook meatballs in the preheated oven for 15 minutes or until meatballs have browned and are cooked through.
While the meatballs are cooking make the soup. Heat olive oil over medium-high heat in a large soup pot or dutch oven. Add the onions, celery, carrots, and garlic. Season with salt and pepper, and saute until softened, about 5-7 minutes.
Add the chicken broth, remaining parsley, dried oregano, and lemon juice and bring to a boil. Then, reduce heat to a simmer.
Add in meatballs and leafy greens. Stir and cook until greens have wilted. Season to taste with salt and pepper. Ladle into soup bowls and top with freshly grated parmesan cheese, if using.
Enjoy!
by FASST | Feb 19, 2021 |
MAKES 4 SERVING
Ingredients
2 Boneless, skinless chicken breast, butterflied and cut in half or 4 chicken cutlets
1 to 2 tablespoons avocado oil
1 tablespoon ghee
1 small onion, diced
3 cloves garlic, minced
1.5 teaspoons Italian seasoning
1/2 cup sundried tomatoes, roughly chopped
1/2 cup coconut cream
1 cup chicken stock or broth
2 cups fresh spinach, roughly chopped
salt and pepper, to taste
Directions
Pat chicken dry with paper towels and season both sides with salt and pepper. Heat 1 to 2 tablespoons of avocado oil (enough to coat the bottom of your skillet) in a large skillet over medium-high heat. Sear chicken on both sides for about 6 to 8 minutes per side (depending on thickness) until golden brown and cooked through. Transfer chicken to a plate.
Lower heat to medium and add 1 tablespoon of ghee. Add onion, season with salt and pepper, and saute until soft, stirring occasionally. Add garlic and Italian seasoning and cook until fragrant for about 1 minute. Add in coconut cream, chicken broth, sun-dried tomatoes, and chopped spinach. Stir to combine and bring to a simmer.
Simmer for about 5 minutes until sauces begin to thicken. Taste sauce and season with salt and pepper if needed. Return chicken and reserved juices to the pan and simmer for an additional 2 minutes. Serve over zoodles, cauliflower rice, spaghetti squash, or roasted potatoes. Enjoy!
by FASST | Feb 17, 2021 |
MAKES 1 SERVING
Ingredients
1 large collard green leaf, washed and stems trimmed
about 1/2 tsp yellow mustard
2-3 slices of ham
2- 3 slices mojo pork (https://www.fasstplan.com/recipes/slow-cooker-mojo-pork/)
2-3 slices Genoa salami
1 slice swiss cheese
2 dill pickles
Directions
Using a sharp knife remove the stem of the collard green, then run the knife down the rib of the collard green to make it the same thickness as the leaf.
Smear the mustard on the collard green leaf, then layer the remaining ingredients on top.
Carefully wrap the collard leaf just like you would a burrito and cut it in half.
by FASST | Feb 17, 2021 |
Slow Cooker Mojo Pork
Ingredients
3.5 to 5 lbs. boneless pork shoulder
3/4 cup fresh orange juice
1/2 cup fresh lemon juice
8 large garlic cloves, crushed
2 tsp. dried oregano
2 tsp. ground cumin
1/4 tsp. black pepper
1/2 tsp salt
2 bay leaves
Directions
In a small bowl, create your mojo sauce by mixing together the spices and citrus juices. Place pork in the slow cooker and pour mojo sauce over top. Cook on high for 4 to 6 hours. Slice thin and top with reserved juices.
by FASST | Jan 29, 2021 |
Lighten things up with this crunchy fennel salad. This salad works great as a refreshing side dish or serve it topped with grilled chicken or salmon for an easy weeknight meal.
Ingredients
For the Salad
1 large fennel bulb with fronds, cut in half and thinly sliced
3 cups arugula
1 small green apple, thinly sliced
2 stalks celery, chopped
1 small cucumber, thinly sliced
¼ cup dried cranberries or cherries
½ cup pecans, chopped
For the dressing
¼ cup extra virgin olive oil
juice of 1/2 a lemon (about 3 tablespoons)
1 tbsp dijon mustard
½ tsp ground cinnamon
¼ tsp salt
⅛ tsp fresh ground pepper
Directions
For the dressing
Place all the dressing ingredients into a small jar with a tight-fitting lid. Shake until well combined and dressing has emulsified.
For the Salad
Add all the salad ingredients into a large serving bowl. Drizzle the desired amount of dressing over the salad and toss to coat. Serve immediately.
