by FASST | Apr 14, 2020 |
Eat your greens! This Chopped 5 Green Salad is loaded with vitamins, minerals, healthy fats and fiber. This dish is great for a light lunch or pair it with your favorite protein like grilled chicken or salmon for a super healthy weeknight meal.
| HEALTHY FAT| LEAFY GREENS | NON-STARCHY VEGETABLES|
SERVES 2
Ingredients
4 cups baby green lettuce, chopped
1 small cucumber, chopped
1 cup sugar snap peas, chopped
1 avocado, chopped
1 small green apple, chopped
½ lemon, juiced
2 tbsp extra virgin olive oil
salt and pepper, to taste
Directions
Place chopped baby greens in a large bowl or arrange on a platter. Top with chopped cucumber, sugar snap peas, green apples, and avocado. Drizzle with fresh lemon juice, extra virgin olive oil and season with salt and pepper.
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.
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 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.
