by FASST | Nov 29, 2019 |
NON-STARCHY VEGETABLES | STARCHY VEGETABLES|
2- SERVINGS
Ingredients
2 cups fresh tomatoes, diced (about 3 large tomatoes or 1 pint cherry tomatoes)
2 zucchini’s cut into noodles using a spiralizer or vegetables peeler
1 small sweet potato or yam cut into noodles using a spiralizer or vegetables peeler
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tbsp Italian seasoning
¼ tsp red pepper flakes
salt and pepper, to taste
fresh basil, chopped, for garnish
Directions
Prepare vegetables accordingly. Heat oil in a large sauté pan over medium-high 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, and a sprinkle of salt.
Reduce heat to medium, cover and let simmer for about 5 minutes. The tomatoes will burst open and start to release its juices.
Add in spirlized sweet potato noodles and stir . Cover and let cook 5 minutes. Add in zucchini noodles, cover and cook an additional 5 minutes. Be careful not to over cook the vegetable noodles. You want them to be slightly al dente.
Remove cover, stir and season with salt and pepper. Transfer to a serving dish and top with fresh chopped basil. Serve alongside your choice of protein to make it a complete meal.
by FASST | Nov 29, 2019 |
| NON-STARCHY VEGETABLES |
4-SERVINGS
Ingredients
1 head cauliflower, riced or 1 bag pre-riced cauliflower
1 tbsp coconut oil
1 tbsp cilantro, chopped
1 cup full-fate coconut milk
½ lime, zested and juiced
salt and pepper, to taste
Directions
Break the cauliflower into florets. Using a cheese grater, grate the cauliflower. Or, if you have a food processor, add florets to the bowl of your food processor and pulse until cauliflower looks like rice. ( if using pre-riced cauliflower, skip to step 2)
Heat a large non-stick skillet over medium heat. Add the coconut oil. Once the oil has melted add in the riced cauliflower and cook for 3 to 4 minutes.
Add in the coconut milk , lime juice, and zest and mix well. Cover with a lid and let steam for about 10 minutes or until the coconut milk has been absorbed.
Stir in the chopped cilantro and season with salt and pepper.
Remove from pan and serve immediately
by FASST | Nov 29, 2019 |
| STARCHY VEGETABLE |
4-6 SERVINGS
Ingredients
1 ½ lbs red potatoes, cut into 1 1/2 inch cubes
3 tbsp red wine vinegar
⅓ cup extra virgin olive oil
½ cup flat leaf parsley, finely chopped
1 tbsp fresh chives, finely chopped
salt and pepper, to taste
Directions
Cover potatoes with water, bring to a boil and salt the water. Cook potatoes until just tender, about 15 minutes, then drain and return them to the hot pot.
Add vinegar, olive oil, parsley, salt, and pepper to the pot. Toss to coat and transfer to a serving dish. Refrigerate overnight or for a minimum of 2 hours. Sprinkle with 1 tablespoon of fresh chopped chives before serving.
by FASST | Nov 29, 2019 |
| STARCHY VEGETABLE |
4-SERVINGS
Ingredients
1 Acorn Squash, cut into 1/2 inch slices
1 tbsp Your choice of cooking fat,(olive oil, avocado oil, ghee, or coconut oil)
¼ tsp Ground cinnamon
¼ tsp Kosher salt
Directions
Preheat oven to 400 degrees. Cut squash in quarters and scoop out the seeds. Then cut into 1/2 inch slices.
Place squash on a baking sheet and add 1 tablespoon of cooking fat and sprinkle with salt. Toss to combine. Roast in oven for 15 minutes.
After 15 minutes, remove pan from over and turn pieces over to brown evenly on both sides. Sprinkles with 1/4 teaspoon of cinnamon and roast for another 10-15 minutes.
