by FASST | Apr 11, 2020 |
This mixed berry crumble with coconut whipped cream is gluten-free and bursting with flavor. Serve it warm and top it with coconut whip cream for a delicious and guilt-free dessert.
Ingredients
For the Filling
20 oz frozen mixed berries(strawberries, blueberries, blackberries)
2 tsp lemon juice
¼ tsp salt
3 tbsp chia seeds
For the Crust
2 cups almond flour
¼ tsp salt
2 tsp pure vanilla extract
5 tbsp melted ghee
¼ cup walnuts or pecans, chopped
For the Coconut Whipped Cream
1 can coconut cream, chilled
1 tbsp pure maple syrup
1 tsp vanilla extract
Directions
Filling: In a saucepan, combine the berries, salt and lemon juice. Bring to a boil until berries are thawed and berries are mostly broken down about 5-7 minutes. Stir in chia seeds and let cool (it will thicken as it cools).
Crust: Preheat oven to 350 degrees. Line 8 x 8 inch pan with parchment paper. In bowl, combine almond flour, salt and mix. Then add vanilla melted ghee and nuts. Mix well. Remove 1/4 c of mixture. Press remaining mixture evenly along the bottom of the baking dish. Bake for 15-18 minutes until turns lightly brown. Let cool for 10 minutes.
Spread the filling evenly over the baked crust. Sprinkle the reserved crust mixture over the top along with some sliced almonds (optional). Bake 18-20 minutes to heat thoroughly.
Whipped coconut cream: Ensure coconut cream, beaters and bowl are all chilled at least 4 hours. Pour all ingredients in chilled bowl and mix on high until soft peaks begin to form, about 2 minutes. Refrigerate until ready to use.
Serve warm with a dollop of coconut whipped cream and a sprinkle of ground cinnamon.
by FASST | Apr 9, 2020 |
Slow cooked pork in a flavorful sauce with just a hint of spice. These slow cooked pork carnitas are a perfect addition to your weeknight menu. Just set it and forget it!
SERVES 6-8
Ingredients
3.5-4 lb. pork roast or pork shoulder
2 limes, juiced
2 small oranges, juiced
1 tbsp chilli powder
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp oregano
1 ½ tsp salt
½ tsp black pepper
4 cloves garlic, minced
Directions
Place pork in slow cooker and pour the lime and orange juice over top.
In a small mixing bowl, mix together remaining ingredients and rub over pork . Cover and cook on low heat for 7-8 hours or high for 4-5 hours.
Remove pork from the slow cooker and shred using 2 forks. Return meat to the pot and toss in the juices. Cover and let sit on warm for 30 mins.
If you want your pork with crispy ends… Preheat broiler and line a baking sheet with aluminum foil. Place the shredded meat on the baking sheet and pour a few spoonfuls of sauce over the top. Broil for 5 to 8 minutes, or until your pork has crispy edges. Be careful not to over cook and burn the pork.
Serve immediately with your favorite toppings in taco’s, lettuce cups, salads or halved peppers.
by FASST | Apr 8, 2020 |
A cleaned up version of a classic crowd pleaser. These Paleo chicken strips are grain-free, gluten-free, and most importantly kid approved!
Serves 4
Ingredients
For The Chicken Strips
2 lbs large chicken breast (about 1.5 pounds), cut into even sized strips or large (nugget-sized) chunks
½ cup pickle juice
¾ cup almond flour
¾ cup arrowroot powder (can sub with tapioca starch)
1 tsp garlic powder
1 tsp onion powder
¾ tsp sweet paprika
¾ tsp salt
½ tsp black pepper
½ cup avocado oil, plus more if needed
2 eggs
For The Honey Mustard Sauce
¼ cup mayonnaise
¼ cup honey
2 tbsp dijion mustard
Directions
For The Chicken
Cut chicken and place in a large bowl or ziplock bag with the pickle juice, cover and refrigerate for at least 2 hours or overnight. Please note: The pickle juice not only acts as a brine (resulting in tender juicy chicken), but also adds an extra element of flavor to the chicken.
Beat eggs in a shallow bowl with 1 tablespoon of water. In a separate shallow bowl whisk together the almond flour, arrowroot powder and spices. Drain chicken from the pickle juice. Dip chicken into the egg mixture and let the excess dip off, then coat in flour mixture. Repeat until all chicken is coated.
In a large cast iron skillet or dutch oven, heat avocado oil over medium- high heat. Working in batches, cook chicken until golden brown. About 2-3 minutes on one side and 1-2 minutes on the other side. Be careful to not overcook. Transfer chicken to a plate lined with paper towels to drain off excess oil. Serve with honey mustard sauce or your favorite dipping sauce.
For The Honey Mustard Sauce
Combine all the ingredients into a small mixing bowl and whisk until combined.
Recipe Alternatives
Give this recipe an Italian spin by switching out the paprika with 1 tablespoon of Italian seasoning. Serve with your favorite marinara sauce.
by FASST | Apr 8, 2020 |
Poached cod in tomato sauce is a delicious and foolproof weeknight meal. If you can’t find cod, halibut works as a great alternative.
Ingredients
1 lb cod or halibut (any white fish will work) cut into 4 equal portions
1 lb ripe tomatoes, chopped (any kind )
3 cloves of garlic, minced
1 tbsp Italian seasoning
¼ tsp red pepper flakes (optional)
1 cup chicken broth
2 tbsp extra virgin olive oil, plus more for drizzling
fresh basil, cut into ribbons, for garnish
salt and pepper, to taste
Directions
Heat 2 tablespoons of oil in a large skillet with high sides over medium-hight heat. Add in garlic and sauté for 1 to 2 minutes. Add in the diced tomatoes and season with 1 tablespoon Italian seasoning, red pepper flakes (optional), and a generous sprinkle of salt.
Reduce heat to medium, cover and let simmer for about 5 minutes. The tomatoes will burst open and start to release their juices.
Stir in chicken broth and let simmer for 3 to 5 minutes. Season both sides of the fish with salt and pepper. Gently place fish into tomato sauce. Cover and cook until the fish is opaque and cooked through, about 4 to 6 minutes. Please note: the thicker the fish, the longer it will take to cook through.
To serve, divide fish among 4 bowls and spoon tomato sauce evenly over top. Drizzle each bowl with extra virgin olive oil and top with fresh basil. You could also serve this dish atop mashed cauliflower or 1/4 cup of white rice, if you like.
by FASST | Apr 8, 2020 |
Creamy garlic mashed cauliflower is a delicious alternative to mashed potatoes. Low in carbs and packed with flavor, it makes the perfect clean eating side dish.
Ingredients
1 head cauliflower, cut into florets
2 cloves garlic, peeled
1 cup chicken broth, plus more if needed
2 tbsp ghee, or grass-fed butter
salt and pepper, to taste
fresh thyme, for garnish, optional
Directions
Place cauliflower, garlic cloves and 1 cup broth in a large pot and bring to a boil. Cover and reduce heat to a simmer and cook for about 10-15 minutes until cauliflower is fork tender.
Remove from heat, add in butter or ghee and season with salt and pepper. Blend using an immersion blender, food processor or blender. Add additional broth if necessary and blend until smooth. Season with additional salt, pepper and your favorite fresh herbs.
