by FASST | Nov 19, 2020 |
Sheet Pan Kielbasa, Cabbage, & Potatoes
Ingredients
1 (14-16 oz) uncured kielbasa, cut into 4 pieces
1 pound of small potatoes, cut in half or quartered depending on size
1 small purple cabbage, remove outer leaves, leave core attached and cut into 8 wedges
1 small yellow onion, thinly sliced
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper, to taste
Grainy mustard, for serving
Sauerkraut, for serving
Directions
Preheat oven to 425 degrees. Place vegetables and sausage on a large rimmed sheet pan lined with parchment for easy cleanup. Drizzle with olive oil and season with garlic powder, onion powder, salt and, pepper. Stir with hands to combine. Bake for 20 minutes, stir, then bake for an additional 20 minutes or until vegetables are cooked through. Total cooking time 40-45 minutes. Serve immediately.
by FASST | Nov 19, 2020 |
Pork and Butternut Squash Stew
Ingredients
1 lb pork tenderloin, cut into 1-inch pieces
1 14 0z. can diced tomatoes, including juices
1 medium-sized butternut squash, peeled, seeds removed, and cut into 1-inch pieces
1 bunch kale, de-stemmed and chopped
1 small onion, chopped
3 cloves garlic, minced
Juice from 1 lime
2 teaspoons paprika
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
salt and pepper, to taste
Directions
Heat 1 tablespoon of oil in a large dutch oven over medium-high heat. Pat pork dry, cut into 1- inch cubes, and season with salt and pepper. Working in batches, brown pork evenly on both sides, remove and transfer to a plate.
Lower heat to medium and add in the remaining tablespoon of oil. Add onions and saute until tender about 5-6 minutes. Add in minced garlic and cook for 2-3 minutes. Add in paprika, chili powder, cumin, cinnamon, and season with salt and pepper. Stir and cook for 1 minute. Return pork and any reserved juices to the pot. Add in 1 can of diced tomatoes, juices included, and the juice from 1 lime. Stir and bring to a boil. Cover the pot with a lid and reduce heat to a simmer, cook for 15 minutes.
Add butternut squash and kale to the pot, stir and cover with the lid, cook for another 15 to 20 minutes, or until squash is tender. Taste and season with salt and pepper if needed.
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 | Jun 22, 2020 |
Each muffin has about 11 grams of carbs.
Ingredients
3 cups blanched almond flour
¼ tsp sea salt
1 ½ tsp baking soda
2 tbsp avocado oil
3 large eggs
2 ripe medium bananas, mashed
1 ½ cups fresh or frozen blueberries
1 tbsp maple syrup
1 tsp cinnamon, optional
Directions
Preheat oven to 350 degrees
Grease cupcake pan
Combine all dry ingredients.
Then add wet ingredients and thoroughly mix
Add mashed bananas and mix thoroughly
Fold in blueberries
Spoon batter into prepared muffin pan
Fill cups to 3/4 full. Makes 10 cupcakes
Bake cupcakes 25-30 minutes until golden brown and toothpick inserted comes out clean.
Let muffins cool in the pan for 5-10 minutes then gently remove them from pan and complete cooling on a rack.
