by FASST | Jan 3, 2020 |
PROTEIN | HEALTHY FAT | NON-STARCHY VEGETABLE
Ingredients
½ lemon, juiced
2 tbsp Dijion Mustard
1 tbsp Fresh dill, minced
1 1.5 to 2 pound salmon filet or 4 portions, skin on
1 bunch asparagus
1 clove garlic, minced
2 tbsp Extra virgin olive oil, divided
salt and pepper, to taste
Directions
Preheat the oven to 425 degrees. Line an 18 X 13 inch sheet pan with parchment paper.
In a small bowl, mix together the lemon juice, dijon mustard, minced garlic, dill and 1 tablespoon of extra virgin olive oil. Season mixture with salt and pepper.
Place salmon on one side of the sheet pan skin side down and rub with mustard dill mixture.
Trim the ends off the asparagus, place in a bowl and coat with remaining tablespoon of olive oil. Season with salt and pepper. Spread asparagus on the other half of the sheet pan.
Bake for 12-20 minutes or until salmon is cooked through. You will know your salmon is done when it flakes easily with a fork.
Serve with sprigs of fresh dill and lemon slices.
by FASST | Dec 29, 2019 |
Tomato and Cucumber Salad
Ingredients
4 medium ripe tomatoes, chopped or 1 pint cherry tomatoes, cut in half
1 large cucumber, cut in half then sliced
½ small red onion, thinly sliced
½ cup katamala olives, pitted
1 tsp dried oregano
⅓ cup red wine vinegar
3 tbsp extra virgin olive oil
salt and pepper, to taste
Directions
Add all ingredients into a large bowl and mix to incorporate. Let sit for at least 20 mins before serving. This salad will continue to develop favor the longer it sits.
by FASST | Dec 29, 2019 |
PROTEIN | HEALTHY FATS | LEAFY GREENS | NON-STARCHY VEGETABLES
4-SERVINGS
Ingredients
1 lb ground grass-fed beef (you can use ground turkey or chicken as well)
2 tbsp homemade taco seasoning (see link in comments)
¼ cup water
1 head romaine lettuce, chopped
1 bell pepper, thinly sliced
1 cucumber, diced
1 avocado, sliced
1 tomatoes, diced
prepared salsa
Directions
Prepare lettuce and vegetables and divide evenly between 4 plates.
Brown meat in a skillet over medium-high heat. When meat is no longer pink, add in 2 tablespoons of taco seasoning and 1/4 cup water water.
Mix well and bring to a boil. Reduce to a simmer and cook 3-4 minutes.
Divide meat evenly between the 4 prepared salads and top with salsa.
by FASST | Dec 29, 2019 |
PROTEIN | HEALTHY FATS | LEAFY GREENS | NON- STARCHY VEGETABLES
4-SERVINGS
Ingredients
1 lb Sushi grade Ahi tuna, cut into 1/2 inch cubes
¼ cup Coconut Aminos
2 tbsp Sesame oil
1 tsp Rice wine vinegar
1 tsp Freshly grated ginger
1 Pinch of crushed red pepper flakes (optional)
2 Green onion, thinly sliced, plus more for garnish
1 tsp Toasted sesame seeds, plus more for garnish
1 Pinch sea salt
Ideas For Serving
Cauliflower rice
Shredded cabbage
Sliced cucumbers
Sliced bell peppers
Sliced radish
Shredded carrots
Sliced avocado
Sugar snap peas
Directions
In a large bowl, whisk together coconut aminos, rice vinegar, sesame oil, ginger, red pepper flakes(if using), green onions, sesame seeds and a pinch of sea salt. Add cubed tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
To serve, add cauliflower rice and shredded cabbage to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.
