by FASST | Nov 19, 2020 |
Serves 6
Ingredients
6 bell peppers, tops and seeds removed
1 lb grass-fed ground beef
10 oz bag frozen riced cauliflower
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 (24 oz.) jar marinara sauce (no added sugar)
1 tbsp cinnamon
1 tsp cumin
1 tsp paprika
½ cup pitted green olives, sliced
salt and pepper, to taste
Directions
Preheat oven to 375 degrees. Cut the tops off each pepper and discard the ribs and seeds. Using a sharp paring knife, carefuling carve a small jack o’lantern face into each pepper (optional). Lightly rub the outside of each pepper with oil and place in a large baking dish along with the pepper tops.
In a large, deep skillet, heat olive oil over medium heat. Add onion and season with salt and pepper, cook, stirring occasionally, until softened, about 5 minutes.
Add garlic and ground beef, and cook, breaking up the meat with a wooden spoon and cook until no longer pink, about 8 minutes. Remove skillet from heat and drain off any excess grease.
Return skillet to medium-high heat and add the frozen cauliflower rice, cinnamon, cumin, and paprika, stir and cook for 1-2 minutes. Add tomato sauce and olives. Bring to a simmer and stir until all the ingredients are combined. Spoon mixture evenly into each pepper. Bake for 35-40 minutes or until peppers are tender. Allow peppers to cool for at least 5 minutes before serving.
by FASST | Aug 7, 2020 |
Celebrate the tastes of Summer with this simple yet flavorful meal that’s ready in under 30 minutes.
SERVES 4
Ingredients
2 large boneless, skinless chicken breast
3 ripe peaches (about 1 pound), cored and cut into slices
1 lb ripe tomatoes (any variety) cored and cut into bite-sized wedges
1 small shallot, thinly sliced
10 mint leaves, cut into thin ribbons
1/2 lemon, juiced
1 ½ tbsp apple cider vinegar
4 tbsp extra virgin olive oil, divided
1 tbsp your favorite poultry seasoning, divided
salt & pepper, to taste
Directions
In a medium bowl, combine tomatoes, peaches, shallot, mint,apple cider vinegar, lemon juice, and 2 tablespoons of extra virgin olive oil.
Season with salt & pepper, stir gently to combine, and set aside.
Slice each chicken breast in half horizontally (butterflying). Pat chicken dry and season both sides with poultry seasoning, 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 peach and tomato salad over chicken and enjoy!
by FASST | Jun 22, 2020 |
HEALTHY FATS | DARK LEAFY GREENS | NON-STARCHY VEGETABLES
SERVES 6-8
Ingredients
1 head cauliflower, riced (about 4 cups)
⅓ cup red onion, finely chopped
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
1 cucumber, chopped
2 cups arugula or baby spinach
1 can garbanzo beans ( chickpeas drained and rinsed
½ cup kalamata olives, chopped
1 can quartered artichoke hearts, drained and rinsed
salt and pepper, to taste
For the dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 clove garlic, minced
1 tsp dijon mustard
1 tsp dried oregano
½ lemon, juiced
salt and pepper, to taste
Directions
For the dressing
Place all ingredients into a small jar with a tight-fitting lid. Shake until well combined.
For the salad
Remove cauliflower florets from the stem. Place in a food processor (working in batches, if necessary) and pulse until they resemble grains of rice. If you don’t have a food processor, chopped cauliflower into small pieces. Transfer cauliflower to a large bowl and add remaining ingredients. Pour dressing over top and toss to combine.
by FASST | Apr 16, 2020 |
| PROTEIN | HEALTHY FAT | NON-STARCHY VEGETABLES
SERVES 6
Ingredients
For the Chicken
2 lbs chicken breast or chicken thighs, cut into 1 inch cubes
2 cloves garlic, chopped
1 tsp garlic salt
1 tsp garlic powder
1 tsp onion powder
¼ cup extra virgin olive oil
For the Sauce
2 tbsp extra virgin olive oil
2 tbsp ghee
1 onion, diced
3 cloves garlic,minced
2 tbsp fresh ginger, minced
1 tbsp + 2 tsp garam marsala
1 tbsp + 2 tsp ground cumin
1 tbsp cinnamon
1 tbsp chilli powder
1 tsp turmeric
1 tsp salt
½ tsp ground black pepper
1 (14 oz) can diced tomatoes
½ cup chicken stock or bone broth
1 (14 oz) full-fat coconut milk
juice of 1/2 lemon
For the Cauliflower Rice
1 head cauliflower, cut into florets
2 tbsp oil of choice ( ghee, coconut oil, or olive oil)
½ can full-fat coconut milk
½ tsp garlic powder
½ tsp onion powder
½ tsp pepper
1 tsp salt
Directions
For the Chicken
Preheat oven to 350 degrees. In a bowl, mix olive oil and spices together. Add cut chicken and coat well in mixture. Line a baking sheet with parchment paper and spread chicken evenly over pan. Bake for about 20 minutes or until chicken is cook through.
For the Sauce
Melt olive oil and ghee in a deeper skillet or pot. Add onion, garlic and ginger. Cook until onions are translucent. Stir in remaining spices, tomatoes and stock, simmer about 15 minutes. Add coconut milk and lemon juice, simmer another 5 minutes. Add chicken to sauce and keep warm until ready to serve.
For the Cauliflower Rice
Pulse cauliflower florets in food processor until it resembles grains of riced. Melt oil in a saucepan and add remaining ingredients and simmer for about 10 minutes until coconut milk has been absorbed.
To Serve
Portion rice into bowls and top with butter chicken mixture. Garnish with fresh cilantro and 1-2 scoops of plain coconut-based full fat yogurt. Enjoy!
by FASST | Apr 14, 2020 |
Heart warming, nutrient-dense and well balance. This ham, white bean and kale soup with leeks is the perfect soup to make when you have leftover ham from the holidays.
| PROTEIN | HEALTHY FAT | LEAFY GREENS | NON-STARCHY VEGETABLES |
SERVES 6
Ingredients
2 tbsp extra virgin olive oil
1 onion, diced
2 leeks(white and light green parts only), chopped
4 cloves garlic, minced
1 tsp fresh thyme
1 bayleaf
2 cups ham, diced
2 (15 oz.) cans great northern/canellini beans, drained and rinsed
1 bunch lacinato(dinosaur) kale, de-stemmed and chopped
1 quart chicken stock or bone broth
1 cup water
salt and pepper, to taste
Directions
Heat oil in a large stock pot over medium heat. Add leeks and onions, season with salt and pepper. Sauté 6-8 minutes, stirring frequently, until tender. Add in garlic, thyme, and bayleaf, cook 2-3 minutes, until fragrant.
Add in the ham, beans, kale, chicken stock and water, bring to a boil. Reduce to a simmer and cook uncovered for 15-20 minutes.
Remove from heat and discard bayleaf. Taste and season with additional salt and pepper if needed.
