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Tag Archives: sausage

Paleo Spinach Sausage Egg Bake

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I saw this really good looking recipe for a zucchini sausage egg baked thing and thought how good it looked. So on my Sunday shopping to Trader Joes, I wrote everything down I needed for the week making sure to get what was in this dish. I get home, and what do I forget? The main ingredient of zucchini! So I ended up making up an entirely new recipe with items that I bought and substituted the zucchini with spinach. It’s in the oven now, but it looks really good!

Ingredients:

*1/2 red onion

*About a cup of chopped mushrooms

*2 uncooked spicy sausages

*Huge handful or two of baby spinach

*About 10-15 cherry tomatoes cut into small pieces

*5-6 eggs

Directions:

1. This is pretty easy. Chop up the onions and mushrooms and sauté in ghee or butter. When those are slightly cooked, add the 2 sausages- make sure you squeeze them out of the casing and then chop up so it looks like ground beef. When everything is cooked well together add your spinach until just wilted. Add a dash of salt and pepper to taste.

2. Pour your mixture into a greased 8×8 baking dish. Add the cherry tomatoes on top and then whisk your eggs together in a bowl and pour on top of everything. Add parmesan cheese to the top if you want for an extra kick of flavor.

3. Bake for about 25-30 minutes and enjoy! I am going to put mine directly in the refrigerator for tomorrow’s breakfast.

If anyone makes this and would like to use zucchini instead, shred about 4-5 zucchini’s and add to mixture instead of spinach. Or leave the spinach in, might be even better!

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Posted by on September 29, 2013 in Breakfast, Sugar Detox approved!

 

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Stuffed Acorn squash

This was amazing. Joe said it tasted very ‘fancy’. It’s the perfect combo of spicy and savory and just downright delicious. It did take a little while to make so pop those squashes in the oven pronto and then get to work on the filling.

Ingredients:

  • 2 Acorn Squashes
  • 1/2 lb of grass fed ground beef
  • 1/2 lb spicy sausage (2 medium sized sausages should be fine, but make sure they are the ones you squeeze out of the casing)
  • tablespoon or so of coconut oil
  • salt and pepper to taste
  • 1/2 tsp fresh sage
  • 1 celery rib, 1/2 red onion, 2 cloves of garlic
  • 2 small apples, chopped
  • 1 egg beaten
  • 1/2 cup almond meal
  • 2-3 sprigs of fresh rosemary

1. Preheat the oven to 400. Cut the squashes in half and season them with some salt and pepper. Drizzle a little coconut oil into each of them and around the rim. Add the finely chopped sage to the inside of the squash. Roast for about 45 minutes.

2. Take your sausage and ground beef and add them to a pan, making sure the sausage and beef are totally combined together. When done cooking, set aside in a large bowl. Keep the fat from the meat inside the pan.

3. Finely chop the onion, garlic, and celery and add to the pan. Saute for a few minutes until they are softened. Add a little salt and pepper and then add the chopped apples. Saute these for a few more minutes.

4. Add the vegi mixture to your bowl containing the meat and blend together. Once it is slightly cool, add the beaten egg and almond meal. When everything is combined, chop up the rosemary into very find pieces and add to the filling mixture.

5. After the squashes are done (I put them face up and then half way through flipped them). Add the stuffing to the insides of the squashes. Make sure they are heaping mounds on top of the squash. Bake for another 15-20 minutes.

6. These are super hot so be careful about chowing down right away. Wait a few minutes and then serve with a light salad. These are pretty filling so you really only need some greens on the side, well, just because its always good to have some greens on the side!

This is the perfect meal for Fall. You could probably add more seasoning, or more vegi’s, but just experiment with this recipe and you are sure to make a hit dish. I cant wait for tomorrow to eat the other half for lunch!!

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Posted by on October 3, 2012 in Beef, Dinner

 

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Zucchini sausage pesto rolls

Day 11! Okay, we’ll I kind of cheated on the sugar detox yesterday but it was conscious decision and not a crazy craving. It was this magnificent piece of cheesecake which I only ate half, and I took the smallest little bites so it lasted like an hour. Yum. BUT, my stomach felt like shit and I got a sugar high right before I had to stand up and speak to about 40 people. I totally spazzed out and forgot what I was going to say and reverted to the scared of public speaking Kari from years ago. That sucked. I blame the cheesecake. But whatever, that’s after 11 days no sugar, no fruit.

Okay, on with today’s meal! I made this tonight for dinner and I either should have made a salad, side, or more. These should definitely be used for an appetizer. I saw this on paleOMG today and had to make it.

Ingredients:

  • Zucchini (about 2 or 3)
  • Italian sausages (I got the spicy chicken sausage from Whole Foods)
  • Fresh made pesto sauce

Cut the zucchini’s with a mandolin or about 1/4 inch thick. Spread on pan (or grill would be much better) and drizzle with olive oil and a little salt and pepper. I broiled them until they were tender and a little brown from broiling.

Put the sausages in a frying pan and cook them for about 10 minutes. Flip over when one side is brown and cook the other side.

Make your pesto sauce (basil, olive oil, garlic, a few walnuts)

Take your pesto and spread it on the zucchini strips. Take your sausage and cut it into 1 inch pieces and roll them up with the zucchini strips, pesto facing the sausage. You can put a toothpick in them or just set on the side that was last to be rolled. Enjoy!

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