FastBeets FastChicks

Lately, I've been obsessing over coconut oil + turmeric.  The combination is so delicious! Plus, the fat in coconut oil helps your body absorb the curcumin (read: active ingredient in turmeric) because turmeric is fat soluble.  So grab your best turmeric powder or grind up your own some fresh turmeric root and let's do a fast and healthy sauté. 

This dish is ridiculously easy to make.  You can whip it up in five minutes in the morning while your oatbran is cooking and take it with you to lunch.  

Ingredients

• 1 heaping tablespoon coconut oil 
• 1-2 tablespoons organic turmeric (FastTip: Get a good quality turmeric powder for optimal taste)
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• 1 Tablespoon garlic granules (garlic powder is ok too, but I find the granules are tastier)
• 1 can of organic, bpa-free, no salt added, chickpeas
• 1 can of organic, bpa-free, low sodium, diced tomatoes
• 2 Tablespoons Nutritional yeast 
• Dash of Himalayan Salt

Method

Heat the spices with the coconut oil on medium heat for about 30 seconds.  Add the contents of both cans and sauté until fully mixed and chickpeas are as soft as you like 'em (5-10minutes).  

If you like your chickpeas more tender, sauté them for a few minutes before you add the can of tomatoes. 

Once plated, add a handful of any fresh greens for color and added nutrition.  The crunch of the fresh greens go well with the soft and moist chickpeas. Enjoy!

XX, SS

Warming Winter Stew

This quick and easy stew takes minimal little prep time but brings loads of goodness. Since it gets the #fastbeetsapproved seal, you know its loaded with vitamins, minerals, and fiber. 

Its perfect for those days you can't make it to the grocery store or those long home-bound snow days.  Because most of the ingredients can be bought ahead of time and stored in your pantry and freezer, you can make this anytime.  So if you're enjoying the great Snowmageddon 2016, grab a pot and get cooking. 

It holds well with a side of brown rice or quinoa and yet so good just on its own.

Ingredients

• 2 cans of organic, bpa-free chickpeas, drained
• 3 cans of organic, bpa-free diced tomatoes
• 1 can of organic, bpa-free tomato paste
• 4-5 organic carrots with the greens attached (optional if you're snowed in and can't get to a grocery store, but highly recommended)
• 2 bags of frozen organic mixed mushrooms
• 1 bag of frozen organic cauliflower (optional)
• 1-2 cups of butternut squash (optional)
• 2 heaping tablespoons tahini
• 1 tablespoon coconut oil
• 1 onion, chopped 

Spices:

• 1 teaspoon of cumin
• 1 tablespoon organic turmeric (if you're not using top quality or fresh turmeric, you may not want to use as much as it might be too bitter)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon himalayan salt, adjust to taste

Garnish

• Handful of chopped cilantro
• Chopped Carrot greens
• Chopped fresh tomatoes (optional)
• Juice of one lemon (optional)

Method

1. Add coconut oil to a pot on medium heat.
2. Toast all the spices in the coconut oil for roughly 30 seconds.
3. Sauté the onion in the seasoned oil until almost tender.
4. Add the chickpeas and sauté for 3 minutes.
5. While the chickpeas are sautéing, peel and chop the carrots. 
6. Add the remainder of the ingredients and let boil. 
7. Bring to simmer and let simmer until all the veggies are soft and fully cooked. 
8. Keep simmer until reaches your desired stew like consistency. Aim to keep in on the stove for a minumum of 30 minutes but you can leave it on for up to 2 hours while you attend to other business, like snowball fights. 
9. Taste your creating and adjust the seasonings. It might need more salt, cumin, or tahini. 
10. Wash and chop a few strands of the carrot greens and cilantro.
11. Plate your dish and top with any or all of the garnishes.  

3 Min Clean Green Salad

This is how all fast food should be: Fast, easy, healthy, cleansing, energy providing & nourishing. You can literally make this in 3 minutes.  Its incredibly satisfying and rich in nutrients.

I love when I bite into a salad and every bite is uniform in taste, texture and nutrition. This salad does just that.  

By using beans and hummus with no added oil or fat, I can then use my favorite oil, flax-seed.  Flax seed oil is one of the best sources of clean Omega 3 fatty acid.  Plus this is a very hearty combination.  So your tastebuds and waistline will agree. 

This is a fast recipe.  That means, the individual amount of each ingredient is not important.  You don't need exact measurements.  You can eye everything.  More or less of any ingredients makes no difference.

Ingredients: 

• 2 cups Kale, washed and cut up
• 1/3 cup Fat-free, low soduium, organic refried (black or pinto) beans in a bpa-free can.
• 1/3 cup Oil-free hummus (homemade or store bought)
• 2 tablespoons Flax seed oil
• Sprinkling of Hemp seeds
• Spinkling of Himalayan Salt
• (Optional: touch of hot sauce)

Method:

1. Mix everything together in a bowl. 
2. Plate it and eat it. 

I Can't Believe It's Not Penne Bolognese!

If you can boil water, you can make this recipe in ten minutes flat! This is one of my favorite recipes.  You won't know you're not eating penne bolognese! It's low carb, and has tons of clean protein and fiber! 

The secret is in the pasta and the chorizo.  The pasta is made entirely of lentils.  How amazing is that? It taste like pasta, cooks like pasta, but keeps your heart healthy like lentils. Quite amazing, actually. 

The chorizo is from wheat seitan (so if you are gluten intolerant, you should avoid this, or try crumbled tempeh).  I've scoured the supermarket shelves for a seitan that a) doesn't taste like rubber and b) uses natural ingredients. Upton's Natural Seitan makes the cut! 

Ingredients

• 2 Cups penne made of beans.  I prefer Tolerant Brand.  
• 2 Cups Rao's marinara's sauce (or pasta sauce of choice)
• 1/3 Cup olive tapenade or 1/3 cup chopped green and black pasta (you can find this in your local market's olive bar)
• 1 Package chorizo seitan (I used Upton's Natural Chorizo Seitan)
• 4 Large shitake mushrooms, washed and cut up
• 1 TBL Olive oil

Method

1. Boil the pasta as directed
2. While the pasta is boiling in a separate pan, saute the mushrooms in olive oil until cooked through. 
3. Drain pasta and return to pot. 
4. Add all other ingredients, except olives.  Heat on medium heat for 3 minutes. 
5. Add olives and heat for another minute. 
6. Eat!