by FASST | Dec 15, 2020 |
Cranberry Sauce
Ingredients
2 (12 oz.) packages fresh cranberries
1 cup freshly squeezed orange juice
3⁄4 cup honey
2 tsp grated orange zest (* be sure to zest your oranges before cutting them)
1⁄2 tsp ground nutmeg
1 tsp ground cinnamon
Directions
Mix all the ingredients in a saucepan over medium-high heat. Bring the sauce to a
boil, then reduce the heat to medium-low and simmer, about 25-30 minutes,
stirring occasionally.
Remove from the heat and transfer to a bowl. Cool to room temperature, then
cover and refrigerate for a few hours to cool and thicken. Best served chilled.
Leftovers will keep in the refrigerator for up to a week .This recipe makes around 4
cups of sauce, with the average serving size around 1/4 cup or less, you will have
plenty leftovers. Simply freeze your leftovers and defrost in the refrigerator
overnight.
by FASST | Dec 15, 2020 |
Green Beans With Shallots & Bacon
Ingredients
1 pound fresh green beans, ends trimmed
8 slices of bacon, chopped
2 shallots (about 2/3 cups), sliced into thin rings
salt & pepper, to taste
Directions
Blanch green beans in boiling salted water, cook about 5 minutes or until crisp-
tender; drain. Plunge into ice water to stop the cooking process; drain & pat dry.
Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on
paper towels, reserving 2 Tbsp. drippings in skillet. Add shallots, cook over
medium- low heat and sauté 4 minutes or until tender and lightly browned. Add
beans; sauté 5 minutes or until thoroughly heated. Taste and season with salt and
pepper, if needed. Transfer to a serving dish and top with cooked bacon.
by FASST | Nov 19, 2020 |
Watermelon Salad
Ingredients
4 cups watermelon, cubed
1 cucumber, diced
1 avocado, diced
1/2 small red onion, thinly sliced
1/4 cup fresh mint, cut into ribbons
For the dressing
1 tbsp balsamic dressing
1/2 lime juiced, about 1 tbsp
2 tbsp extra virgin olive oil
salt & pepper, to taste
* whisk all ingredients together in a small bowl
Directions
In a large bowl combine watermelon, cucumber, avocado, onion, and mint. Pour over the dressing, toss to combine. Garnish with a sprig of fresh mint and a sprinkle of flaky sea salt.
by FASST | Nov 19, 2020 |
This nutrient-packed twist on a classic is easy to make and is both gluten-free and dairy-free. You’ll see that I’ve replaced traditional croutons with crispy roasted chickpeas. Why? because if cauliflower can be pizza than chickpeas can be croutons!
You can use any variety of kale to make this dish. One tip to avoid bitter, or tough kale is to de-stem and chopped the kale before you wash it. Then, once you have rinsed and dried the kale, give it a good massage using your hands. This will help break down some of the fibrous characteristics of kale making it less bitter and easier to chew and digest.
Unlike traditional caesar salad, this dish can be made in advance, making it a great meal prep option.
Ingredients
For the Salad
2 large bunches kale (any variety), de-stemmed, chopped and rinsed
¼ cup grated parmesan cheese, optional- leave out to make dairy-free
For the dressing
1 cup mayonnaise
Juice of 1 lemon
2 tsp anchovy paste
2 garlic cloves, minced
2 tsp dijon mustard
1 tbsp red wine vinegar
½ tsp salt
¼ tsp pepper
For the roasted chickpeas
1 can chickpeas (garbanzo beans), rinsed and drained
1.50 tbsp olive oil
generous sprinkle of sea salt
½ tsp garlic powder
Directions
Preheat oven to 425 degrees. Rinse and drain chickpeas. Spread chickpeas over a kitchen towel and gently pat dry, removing any excess moisture. Transfer to a baking sheet lined with parchment paper and coat with olive oil and a generous sprinkle of sea salt. Roast for 10-15 minutes until crispy, tossing halfway. Remove from oven and toss with 1/2 tsp of garlic powder. Allow chickpeas to cool before adding to the salad.
While chickpeas are cooking place chopped kale in a large salad bowl and massage with your hands for about 2 minutes. In a small bowl, whisk together dressing ingredients. Pour the desired amount of dressing over the kale and toss to combine. Top with roasted chickpeas and parmesan cheese (if using). Serve with your choice of protein.
