by FASST | Dec 28, 2019 |
PROTEIN | HEALTHY FATS | NON-STARCHY VEGETABLES
4 SERVINGS
Ingredients
5 cups (2 heads) broccoli, cut into bite-sized pieces
½ cup red onion, finely diced
⅓ cup dried cranberries
¼ cup sunflower seeds
4 pieces cooked crispy bacon, diced
¾ cup mayonnaise ( made with olive or avocado oil)
1 clove garlic, minced
¼ cup apple cider vinegar
salt and pepper, to taste
Directions
In a large mixing bowl combine broccoli, bacon, red onion, sunflower seeds, and cranberries.
In a separate bowl whisk together mayonnaise, apple cider vinegar, garlic, salt and pepper.
Pour mayonnaise mixture over broccoli mixture and stir to combine.
Refrigerate for 30-45 minutes before serving. Will keep for up to 5 day in refrigerator.
by FASST | Dec 27, 2019 |
PROTEIN | HEALTHY FATS | LEAFY GREENS | NON-STARCHY VEGETABLES
6-SERVINGS
Ingredients
1 large sweet potato or yam, grated
2 tbsp extra virgin olive oil, divided
½ yellow onion, diced
½ bell pepper, diced
1 ½ cups broccoli florets
2 cups baby spinach
10 eggs, beaten
⅛ tsp garlic powder
salt and pepper, to taste
Directions
Preheat oven to 400 degrees. While oven is heating grate sweet potato using a box grater or your food processor. Mix grated sweet potato with 1 tablespoon of olive oil. Press sweet potato mixture into the bottom and sides of a well greased pie dish to form crust. Bake for 15-20 minutes or until soft and edges begin to brown.
While the crust is cooking, heat a large skillet over medium heat and add remaining 1 tablespoon of olive oil. Add vegetables and sauté for 5-7 minutes until tender. Remove from heat and set aside to cool.
Once sweet potato crust is done. Remove from oven and lower temperature to 375 degrees.
In a large bowl whisk together eggs, garlic powder, salt and pepper.
Add in sautéed vegetables to eggs and mix well.
Pour mixture evenly into the sweet potato crust.
Bake for 25-30 minutes or until eggs have set. Remove from oven and let cool 5-10 minutes before serving.
Notes
Customize this dish to your liking by swapping out the vegetables, adding meat, or fresh herbs.
by FASST | Dec 27, 2019 |
PROTEIN | HEALTHY FATS | NON-STARCHY VEGETABLES | LEAFY GREENS
4-SERVINGS
Ingredients
½ cup mayonnaise (made from olive oil or avocado oil)
1 tbsp curry powder
2 cups cooked chicken, diced
1 apple, diced
2 scallions, diced
2 sticks celery, diced
¼ cup almond slivers
½ lemon, juiced
¼ tsp salt
¼ tsp pepper
Directions
In a large mixing bowl, combined mayonnaise and curry powder.
Add remaining ingredients and mix well.
* Serving ideas: on a bed of lettuce, in lettuce cups, halved peppers or in collard green wraps
by FASST | Dec 25, 2019 |
PROTEIN | HEALTHY FATS | LEAFY GREENS | NON-STARCHY VEGETABLES
*Choose a high quality whey, paleo, collagen or plant-based protein powder with minimal ingredients.
Ingredients
1 serving vanilla protein powder
1 tbsp chia seeds
2 tbsp almond butter
2 cups almond milk
1 large handful baby spinach
1 small handful blueberries (about 1/4 cups)
1 handful of ice
Directions
Place all ingredients in a high-powered blender and mix until smooth.
by FASST | Dec 7, 2019 |
Get a nutritious start to your day with this green egg scramble with spinach and avocado.
PROTEIN | HEALTHY FATS | LEAFY GREENS |
SERVES 1
Ingredients
3 eggs, beaten
1 tbsp ghee, grass-fed butter, or olive oil
1 cup baby spinach or your choice of leafy green, chopped
avocado, diced
salt and pepper, to taste
Directions
Melt ghee in a nonstick skillet over medium heat.
Add spinach and saute for 2-3 minutes.
Add eggs and scramble until cooked through, about 2-3 minutes.
Remove from heat, stir in diced avocado and season with salt and pepper.
