by FASST | Jan 21, 2021 |
FASST Buffalo Wings With Homemade Ranch
Ingredients
For the Chicken Wings
3 lbs chicken wings
2 tbsp olive oil or avocado oil
1 tsp salt
½ tsp garlic powder
½ cup Franks Red Hot
1.5 tbsp ghee or grass-fed butter
For the Ranch Dressing
½ cup mayonnaise
1/4 to 1/3 cup unsweetened canned full-fat coconut milk (mixed well)
1 tsp dried parsley
1 tsp dried dill
½ tsp garlic powder
½ tsp onion powder
½ tsp dried chives
1 tsp red wine vinegar
¼ tsp sea salt
¼ tsp fresh ground black pepper
Directions
To Make the Dressing
Place all ingredients into a bowl and mix until well combined. If dressing is too thick, add in more coconut milk until you reach desired consistency.
Chill for at least 30 minutes before serving. Store in an airtight container for up to one week.
Make the Chicken Wings
Preheat the oven to 400° and place a wire rack over a baking sheet lined with aluminum foil. Pat wings dry with paper towels. In a large bowl, toss chicken wings with oil and season with garlic powder and salt. Transfer to the prepared baking sheet. Bake chicken for 45 minutes, flipping the wings halfway through.
In a small saucepan combine the butter and hot sauce and bring to simmer. Stir and cook until butter is melted and slightly reduced, about 2 minutes.
After wings have cooked for 45 mins. remove from oven and preheat oven to broil. Move oven rack to the top position and place wings under the broiler and cook for about 2 to 3 minutes per side until crisp and golden brown. Watch wings closely, careful not to burn. SERIOUSLY, DO NOT WALK AWAY FROM THE OVEN!
Place baked wings in a large mixing bowl and toss with the desired amount of buffalo sauce until completely coated. Transfer to a serving platter and serve with fresh vegetables and homemade ranch dressing.
by FASST | Jan 15, 2021 |
Dairy-Free Beef Stroganoff with Cauliflower Rice
Ingredients
1 lb sirloin steak, cut into thin strips
4 tbsp ghee or avocado oil, divided
1 onion, chopped
3 cloves garlic, minced
8 oz button or baby bella mushrooms, sliced
2 cups beef broth
1 (5.4 oz.) can coconut cream
¼ tsp apple cider vinegar
juice of 1/2 a lemon
1 tsp Dijon mustard
1 tbsp coconut aminos
2 tbsp arrowroot flour
salt and pepper, to taste
1 package frozen cauliflower rice
Directions
In a large high-sided skillet, heat 2 tablespoons of oil or ghee over medium-high heat. Add steak in a single layer, season with salt and pepper, and brown on each side, about 2 to 3 minutes per side. Remove steak and transfer to a plate.
Lower heat to medium and add the remaining 2 tablespoons of oil or ghee to the skillet. Add onions and season with a pinch of salt, saute for 3 to 4 minutes until soft. Add in sliced mushrooms and stir occasionally until cooked, about 5 minutes. Add in minced garlic and cook for one minute, until fragrant.
In a large bowl, whisk together the beef broth, coconut aminos, dijon mustard, and arrowroot flour until smooth. Add mixture to skillet, stir to combine, and simmer for about 5 minutes.
Meanwhile, in a medium-sized bowl, whisk together the coconut cream, lemon juice, apple cider vinegar, and a pinch of salt. Add steak and reserved juices to the skillet along with the coconut cream mixture. Stir to combine and simmer for 5 minutes.
While Stroganoff is simmering, cook frozen cauliflower rice according to package instructions.
Serve stroganoff over cauliflower rice and garnish with fresh chopped parsley.
by FASST | Jan 8, 2021 |
There is something about chicken noodle soup that brings back instant nostalgia, comfort, and warmth. We’ve lightened up this classic dish by swapping out the noodles for zucchini to create a healthy and comforting 30-minute meal the whole family will enjoy.
MAKES 4 SERVINGS
Ingredients
1 small onion, diced
3-4 carrots, peeled and sliced into coins
3-4 stalks celery, diced
2 tablespoons extra virgin olive oil
1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon dried parsley
6 cups chicken stock
2 cups cooked chicken (rotisserie chicken works great.)
2 medium zucchini, cut into noodles using a spiralizer or vegetable peeler
1/2 lemon, juiced
salt and pepper, to taste
Directions
In a soup pot or dutch oven, heat oil over medium-high heat. Add onions, carrots, and celery, season with salt, and saute for 5 to 6 minutes, until vegetables start to soften.
Add in the parsley, thyme, bay leaf, chicken stock, and cooked chicken. Bring to a boil, season with salt and pepper. Reduce to a simmer, cook for about 20 minutes.
Turn off the heat and stir in the zucchini noodles (zoodles) and the juice from 1/2 a lemon. Serve immediately.
by FASST | Dec 15, 2020 |
Avocado Deviled Egg Salad
Ingredients
6 hard-boiled eggs, chopped
1/2 ripe avocado, diced
1/4 cup mayonnaise ( preferably made from avocado oil or homemade)
2 ribs celery, diced
2 scallions( green onion), diced
4 slices cooked bacon, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
juice of 1/2 a lime
few dashes of smoked paprika
Directions
In a large mixing bowl combine eggs, avocado, mayonnaise, celery, scallions, bacon, salt, pepper, and lime juice, mix well. Top with a few dashes of smoked paprika. Serve on top of mixed greens or in lettuce cups.
by FASST | Dec 15, 2020 |
Quick, easy, and crowd pleasing is how I would describe this dish. It literally take less than 5 minutes to pull this recipe together in your crock pot and then just set it and forget it. If you are not a fan of pork, simply swap it out with 2 pounds of chicken thighs.
Serves 6
Ingredients
2 to 3.5 lb. pork shoulder or pork loin roast
1 (16 ounce) jar of mild salsa Verde
1 (4 ounce) jar of mild fire roasted chilies
Juice of 1/2 a lime
1/2 cup fresh cilantro, chopped, plus more for garnish
1/2 tsp ground cumin
salt and pepper, to taste
Directions
Place all ingredients in slow cooker. Cover and cook on low heat 6-8 hours or high heat 4-5hours ( pork should be tender and easy to shred). 30 minutes before serving, remove pork and shred using 2 forks. Return shredded pork to crock pot and cook an additional 30 minutes.
Serve over cauliflower rice or in lettuce cups topped with your favorite salsa and guacamole.
