by FASST | Mar 12, 2021 |
1 SERVING
Ingredients
1 cup Almond milk
½ small avocado
1 large handful spinach
¼ tsp peppermint extract
1 serving vanilla protein powder
1 tbsp cacao powder
1 tbsp ground flax seeds
1 tbsp chia seeds
1 handful of ice
Directions
Place all ingredients into a high-powered blender and mix until smooth.
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 |
Makes about 20 cookies. Total of 4 carbs per cookie. Enjoy!
Ingredients
2 1/2 cups almond flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/4 cup avocado oil
1/4 cup maple syrup
1 Tbsp vanilla extract
1/4 c dark chocolate chips ( at least 72 % cacao) if you cannot find chocolate chips, you can coarsely chop a chocolate bar
Directions
In a large bowl, combine the dry ingredient (almond flour, salt. baking soda, and baking powder). Mix to combine. Next, add your wet ingredients to the bowl (avocado oil, maple syrup, and vanilla extract). Mix well. The mixture will look a little crumbly. Fold in the chocolate chips.
Preheat oven to 350ºF and line a baking sheet with parchment paper. Make a dough ball about 1 1/2 inches in size. Place dough on cookie sheet and flatten a bit with your palm to about 1/2 inch thick. Cookies should be about 2 inches in size.
Bake 10 to 12 minutes until cookies are lightly brown. Enjoy!
by FASST | Dec 15, 2020 |
Makes 6-7 salmon cakes ( about 3 inches in size and 1 inch high)
Serving is 1-2 cakes
Ingredients
For the Salmon Cakes
2 cups cooked or canned salmon
1 medium red or yellow bell pepper, diced
1 medium yellow onion, diced
5 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 tsp salt
2 tsp ground pepper
2 tsp lemon zest
juice of half a lemon
2 tsp herbs of Provence
2 tsp cumin
1 egg
1/2 cup almond flour
1/3 cup cassava flour ( add 1-2 tbsp. if mixture is too wet)
Avocado oil for pan frying
For the Tartar Sauce
½ cup homemade or avocado oil based mayonnaise
¼ cup dill relish or diced pickles
2 tsp horseradish (optional to spice it up)
Directions
For the salmon cakes
Combine all ingredients in a large mixing bowl, Mix well. Form mixture into 6-7 cakes, 3 inches round and about 1 inch thick. Heat 2 tablespoons of avocado oil in a large skillet over medium- high heat. Working in batches cook salmon cakes about 5 to 7 minutes per side until golden brown. Transfer patties onto a plate lined with paper towels. Let rest for 2 minutes before serving.
For the tarter sauce
In a bowl, combine all ingredients, mix well.
