Snow is coming down in Portland, or at least it was at the time I wrote this post on Thursday. I actually haven’t seen this much snow in the city since my first winter here, back in 2008. It’s beautiful, but I’m keeping my fingers crossed that it doesn’t impact my early morning flight to Kentucky today. I have some buffer room to get there, as my seminar doesn’t start until Saturday morning, but the less hiccups, the better. Really though, I kinda wish the snow would have held off until next week, but it is what it is. The same can be said about this head cold that I got too. Quite the combo to get right before a weekend of travel, but I guess it makes it that much more of an adventure (well, minus the being sick part).
Meanwhile, enjoy this simple, satisfying meal, which was inspired by the cauliflower recipe I shared last week. Cheers and happy weekend!
- ~1 lb bulk Italian chicken sausage
- 1 Tbsp grass-fed butter, separated
- 1 large or 2 small/medium zucchini, noodled with a spiralizer (straight blade attachment)
- 3 Tbsp blanched almond flour
- 1.5 tsp dried oregano
- 1/2 tsp dessicated garlic
- Sea salt and black pepper to taste
- Extra virgin olive oil for drizzling, optional
- Melt 1/2 tbsp of grass-fed butter in a large pan over medium heat. Once melted, add the chicken sausage. Continue to cook, stirring occasionally and breaking up large chunks with a spatula.
- Once sausage is browned, after 5-7 minutes or so, transfer to a large serving bowl and set aside.
- To the same pan, add the noodled zucchini and heat briefly over medium-low heat. After a couple minutes, transfer to the bowl with the sausage.
- Combine the almond flour, oregano, dessicated garlic, sea salt and pepper in a small bowl. Melt the remaining butter in the same pan over medium-low heat and then add the almond flour mixture.
- Stir mixture, allowing it to soak up the butter and continue to cook a few minutes, until golden brown.
- Sprinkle on top of the sausage and zucchini. Serve warm and drizzle with extra virgin olive oil, if desired. Add more sea salt and pepper to taste, if needed. If you tolerate some dairy, you could also sprinkle on a bit of raw Parmesan cheese.
Yields: 2-3 servings