One-Pan Roasted Veggies & Sausage

 

veggies-and-sausageCan’t beat a simple, one-pan meal. It makes for an easy lunch or dinner and involves little fuss, other than chopping the vegetables. But, that’s a very small task to accomplish to create a healthy meal.

Feel free to make this dish your own by using the veggies, sausage and seasonings that you like. It’s easy to customize and leaves lots of room for variety. In terms of the sausage, I used Aidells Artichoke & Garlic Chicken Sausage, but an Italian variety (Applegate makes a good one) would be great too.

On another note, my 32nd birthday is today! Cheers, joy and well wishes to me! And, on yet another note, my husband and I leave for Iceland this Sunday! We will be there for a full week. It’s going to be majestic! The first stop once we arrive (at 6:45 a.m. their time) is the Blue Lagoon to restore, relax and kick the jet lag. We’re getting shuttled straight there from the airport. Expect some beautiful photos to ensue soon!

Ingredients:

  • 2 large carrots, sliced into 1/4″ rounds
  • 2 small-medium white sweet potatoes, peeled and cubed
  • 2 small heads broccoli, chopped into florets (peel and chop stem too)
  • 16 oz package artichoke & garlic or Italian chicken sausage, sliced
  • 2 cloves garlic, minced
  • 2 shallots, sliced
  • 2-3 Tbsp avocado oil or melted coconut oil
  • 1 Tbsp apple cider vinegar
  • Sea salt and black pepper to taste
  • 1/2 tsp granulated onion or onion powder
  • 1 Tbsp dried parsley
  • 1 Tbsp dried oregano
  • 1 tsp dried thyme
  • Pinch of cayenne

Directions:

  1. Preheat oven to 375 degrees F.
  2. On a large baking sheet, mix together the chopped veggies (make sure pieces are uniform for even cooking), minced garlic, sliced shallot and sliced sausage.
  3. In a small dish, mix the melted coconut oil (or avocado oil) with the apple cider vinegar, oregano, thyme, parsley, cayenne, granulated onion (or onion powder), sea salt and black pepper. Pour over vegetable mixture and toss with tongs to coat.
  4. Place pan in preheated oven and bake for 20 minutes. Stir and place back in oven for another 20 minutes or until vegetables are cooked through and tender.

Italian Beef and Vegetable Soup

Italian Beef and Vegetable Soup

Isn’t it hard to believe that it’s almost Autumn already? We’ve already had several days that feel and smell like fall, but they’ve been interspersed with hot days. I do enjoy fall, but am not quite ready for summer to be over yet, even though it’s been a scorching one. Summer is definitely my favorite and I love the warm weather. But, I have a lot of exciting things on my plate this fall, so the anticipation of the changing season is sweet.

Next month, Jesse and I are headed down to the LA area to complete a week-long training with Jill Miller of Yoga Tune Up. We both have a lot of respect for Jill’s work and are grateful for the opportunity to train with her. Then, in November, I’m headed to NYC with a very dear friend of mine. We’re going to a conference called, “I Can Do It!” and are spending some extra time there for fun (it’ll be my first visit to NYC!). I’ll get to visit my second cousin who lives in Brooklyn as well. In December, Jesse and I are headed to Honolulu for a week of pure vacation. The ticket prices were a super good deal, so we decided to bite. We won’t actually be spending Christmas there, but will be there a little bit before.

Tonight, we’re headed to an Empire of the Sun concert at Edgefield, and I’m really excited! Jesse surprised me with tickets a couple months ago, and it definitely was a pleasant surprise. I get the evening off from work to go too, which is a nice change of pace for a Friday.

Meanwhile, enjoy the soup recipe and if it’s still warm wherever you are, tuck this one away for a chilly fall or winter day.

Cheers!

Ingredients:

  • 1 Tbsp grass-fed butter or ghee
  • 1/2 large red onion, chopped
  • 3 large cloves garlic, minced
  • 3 celery stalks, chopped
  • 3 large carrots, sliced
  • 1.5 lb grass-fed ground beef
  • 1/2 lb Italian pork sausage
  • Sea salt and black pepper to taste
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • Pinch of cayenne pepper
  • 1 large bay leaf
  • 5.5 cups beef and/or chicken bone broth, preferably homemade
  • 1 box (~18 oz) unsweetened tomato sauce (I used this brand)
  • 2.5 Tbsp tomato paste
  • 3 medium zucchini, “noodled” with a spiralizer or julienne peeler
  • 1/2 cup fresh basil, chopped, plus extra for topping, if desired
  • Raw Parmesan cheese for topping, optional and if tolerated

Directions:

  1. Melt butter in a large soup pot over medium heat. Add the onion, garlic, celery and carrots. Sauté a few minutes, stirring occasionally. Then, add the ground beef and pork sausage, breaking up the meat with a spatula. Add the sea salt, black pepper, oregano, thyme and cayenne to the mixture, and stir.
  2. Once the meat is browned, add the broth, tomato sauce, tomato paste and bay leaf. Stir well and then add the zucchini noodles and fresh basil. Simmer for about 25 minutes. Taste soup after simmering and adjust seasoning as necessary. Remove bay leaf when ready to serve.
  3. Garnish with extra chopped basil and/or raw Parmesan cheese for serving, if desired.

Italian Meatloaf

Italian meatloaf

Well, the holiday season is officially over. It’s been fun, but I’m ready for some normalcy again. The decorations and tree are down, and the house is back in order. I’m usually a little blue after the holiday season, but I’m doing just fine this year. There are so many things to look forward to that I’m not too sad. I’m excited about 2015 and know that it’s going to be wonderful. It will be a great year because I’m going to make it great! Remember, that you choose what you want to create in your life and you choose your attitude.

On another note, I had to pick a new winner for the Paleo Eats giveaway. I tried notifying the first winner numerous times and allowed about two weeks for her to get back to me. So, the new winner was picked at random again and is Julie K. Julie left this comment, “I’d like to win this book so I have something tangible to reference when I’m at home, hangry, and about to go against my clean eating habits.” Julie, please email me your mailing address at paleoinportland@gmail.com. Thanks!

Meanwhile, this recipe turned out even better than I imagined, which made me happy. It’s total comfort food and hits the spot when you’re wanting both meatloaf and spaghetti. It’s seriously the best of both worlds. We ate ours on a bed of sautéed kale with marinara on top and a sprinkle of raw Parmesan, since we both tolerate it. It was perfection.

Enjoy and cheers to a New Year!

Ingredients:

  • 1 Tbsp grass-fed butter
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup crimini mushrooms, sliced
  • 1 lb grass-fed ground beef
  • 1 lb ground spicy Italian chicken sausage
  • 1 egg, preferably pasture-raised
  • 2 Tbsp tomato paste
  • 1 Tbsp coconut flour
  • 1.5 Tbsp Italian seasoning
  • 1/2 tsp sea salt or to taste
  • Pepper to taste
  • No sugar added marinara sauce, for serving (I like this one and this one)
  • If tolerated, raw Parmesan for serving, optional

Directions:

  1. Melt butter in a large skillet over medium heat. Once melted, add the onion, garlic and mushrooms. Sauté a few minutes, or until onion is softened. Set aside to cool.
  2. Meanwhile, preheat the oven to 350 degrees F.
  3. Once onion mixture is cool, place in a food processor or small prep blender like this one and pulse until big chunks are broken up into fine pieces.
  4. Then, in a large bowl, mix together the onion mixture, ground beef, ground chicken sausage, egg, tomato paste, coconut flour, Italian seasoning, sea salt and pepper. Mix everything well with your hands.
  5. Place meat mixture in a large loaf pan and spread out evenly with your hands. Bake for 60 minutes in the preheated oven.
  6. When the meatloaf is nearly done, pour some marinara sauce in a saucepan and let warm over medium-low heat.
  7. Serve meatloaf slices with warm marinara sauce and garnish with raw Parmesan, if tolerated and desired.

 

 

Chicken and Broccoli Egg Bake

chicken and broccoli egg bake

Chicken and broccoli are kind of a classic combo if you ask me, and these two foods especially taste wonderful together in casseroles. Something with chicken and broccoli was calling my name recently and in deciding what to make ahead of time for dinner the other night (since Jesse and I don’t get home until about 8pm), I threw together this little creation for us to eat when we got home. Every single ingredient was already in my kitchen, which goes to show that you can create easy, delicious meals without having to run to the store. Unless it’s a total Mother Hubbard’s cupboard scenario, which makes for a different story. That’s what my mom used to say whenever she needed to go to the store and I find that I say the same thing now when our fridge and cupboards are looking a little bare.

Anyway, it’s good to be back with a recipe. Hopefully, I’ll be back again soon with what I’m making on New Year’s day. Cheers and enjoy! Oh, and happy New Year too!

Ingredients:

  • 1/4 cup melted grass-fed butter, plus extra for greasing dish & sautéing veggies
  • 1 leek, chopped
  • 1 cup white button mushrooms, sliced
  • 1 large head broccoli, chopped into small florets
  • 1 lb cooked chicken breasts, shredded (leftovers work great)
  • 3/4 cup homemade almond milk or full-fat coconut milk
  • 6 eggs, preferably pasture-raised
  • 1 Tbsp dried oregano
  • 1 Tbsp dried parsley
  • Sea salt and pepper to taste
  • Pinch of cayenne pepper

Directions:

  1. Preheat oven to 400 degrees F. Grease a 2-quart casserole dish with butter and set aside.
  2. Melt a small amount of butter (about 1 Tbsp) in a large pan over medium heat. Add the leek and mushrooms, and saute a few minutes. Then, add the broccoli and season to taste with sea salt and pepper. Continue to saute a few more minutes, stirring occasionally.
  3. Once broccoli has slightly softened, add the shredded chicken and stir. Remove pan from heat and set aside.
  4. In a large bowl, whisk together the 1/4 cup melted butter, eggs and almond or coconut milk. Once mixed, add the oregano, parsley, cayenne and sea salt and pepper to taste.
  5. Next, add the chicken/veggie mixture and stir. Pour into the greased casserole dish and place in the preheated oven. Bake for 40-45 minutes or until golden brown and puffy.
  6. Let cool about 5-10 minutes before serving.

Yields: 4 servings

 

 

Simple Supper Friday: Sausage Bacon Squash Frittata

IMG_3841

I think I can accurately call eggs my favorite food. Seriously, they’re so versatile, nutritious and satisfying. Despite my love for this perfect food, I never really eat eggs for dinner — only breakfast. Occasionally, I’ll make a scramble for dinner or maybe my chicken curry egg bake, but never a frittata. This is mainly because I never had a good oven-proof skillet that wouldn’t end of sticking like crazy before. Luckily, I now have a handy cast iron skillet that I absolutely love. One of our friends bought it off of our wedding registry a few months ago and sent it to us. The pan makes my food and me happy, and is fun to cook with too. The really wonderful thing about it is that it’s virtually invincible and will probably belong to my great grandchildren someday. I love that. Why did I wait so long to get a cast iron skillet?

Anyway, I’ve been cooking with my cast iron skillet religiously since receiving it, but this was my first frittata I made in it. The pan did not disappoint (no sticking!) and neither did the frittata.

Happy Friday!

Sausage Bacon Squash Frittata

Ingredients:

  • 3 slices quality pork bacon, chopped
  • 1 lb bulk chicken sausage (bulk pork sausage works too)
  • 1/2 cup yellow onion, sliced into thin half moons
  • 1 10 oz bag frozen butternut squash
  • 10 eggs, preferably pasture raised
  • 2 Tbsp grass-fed butter, melted
  • 2 Tbsp fresh chopped basil
  • Sea salt and pepper to taste

IMG_3835

Directions:

  1. Add chopped bacon to a medium-sized oven-proof skillet over medium heat. Saute a few minutes, until bacon is cooked through. Then, add the yellow onion. Continue to saute a couple minutes. Then, add the chicken sausage and break up the meat with a spatula.
  2. While meat is cooking, whisk together the melted butter, eggs, sea salt and pepper. Set aside. Then, add the frozen butternut squash to the meat mixture and stir.
  3. Once sausage is cooked through and squash has softened a bit, pour the egg mixture evenly over the top. Top with the chopped basil and continue to cook over medium-low heat uncovered for 4-5 minutes.
  4. Remove skillet from stove top and place under the broiler for 4-6 more minutes or until eggs are cooked through.
  5. Slice and serve with avocado and tomato slices.

Yields: 5 servings

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Simple Supper Friday: Curried Country Style Ribs with Stewed Plums

 

pork-ribs-with-stewed-plumsHappy Friday the 13th, everyone! I actually didn’t even realize it was that special day until I saw it all over Facebook this morning. As a kid, Friday the 13th really freaked me out, but as an adult, not so much. The idea of Jason coming into my house with a hockey mask and machete has pretty much ceased in my mind. I do have fond memories of it scaring me though. Funny what we overcome, isn’t it?

Meanwhile, pull out your slow cookers! This one takes a little planning ahead due to the cooking time, but everything is incredibly easy. I made this recipe before coming home to Michigan and featured the Italian plums from my back yard once again. The plums with the slow cooked pork go together like peas n’ carrots.

Speaking of Michigan, today is my last full day here and will be my last night too. Time really does fly when you’re having fun. See you tomorrow, Portland.

Curried Country Style Ribs with Stewed Plums

For the pork ribs:

  • 1 Tbsp grass-fed butter
  • 2 lbs country style boneless pork ribs
  • 1 small yellow onion, chopped
  • 2 cloves of garlic, minced
  • Sea salt and pepper to taste
  • 2 Tbsp curry powder
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp water

Directions:

  1. Melt butter in a large pan over medium heat. Add the onion and garlic; stir. Meanwhile, season the pork ribs with sea salt and pepper.
  2. Continue to cook onion and garlic a few minutes, stirring occasionally. Once softened, pour into the bottom of the slow cooker. Then, add the ribs to the same pan over medium heat. Brown about three minutes per side.
  3. Once ribs are browned, add to the slow cooker with the curry, apple cider vinegar and water. Stir and place the lid atop of the slow cooker. Cook on low for 8 hours or high for 5-6 hours.

pork-with-plumsFor the stewed plums:

  • 6 Italian plums, pitted and quartered
  • 1 Tbsp fresh lemon juice
  • 1-2 Tbsp water
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cardamom
  • Dash of Himalayan salt
  • 2-3 tsp raw honey
  • 1 Tbsp grass-fed butter

Directions:

  1. Add the quartered plums to a large saucepan over medium heat. Add everything, but the butter and stir well.
  2. Continue to cook plums for about 7-10 minutes, stirring occasionally. The plums are done when they’re soft, but still have their shape. Don’t cook them too long or they’ll turn to mush.
  3. Once plums are softened, remove from heat and stir in the grass-fed butter.
  4. Serve warm atop of the pork ribs.

Chicken Almond Ding

Chicken almond ding

Over the weekend, I took it upon myself to test out this new recipe. It was inspired by something I saw in one of my old vegetarian cookbooks, but I changed it quite a bit to suit my taste and clearly, it’s not vegetarian. No major surprise there. The dish is definitely simple, but yields a lot of flavor and texture. I am a sucker for simplicity, especially in recipes, so I was pleased with the end result. I hope you will be too.

I recommend eating this on its own or atop of cauliflower rice. Either way, you can’t go wrong!

Ingredients:

  • 1 Tbsp pasture-raised duck fat
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups celery, chopped into 1/2-inch pieces
  • 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 8 oz can sliced water chestnuts, drained
  • 1 8 oz can bamboo shoots, drained
  • 1 Tbsp coconut aminos
  • 3 Tbsp dry sherry OR broth
  • 2 Tbsp water
  • 1.5 tsp coconut flour (or arrowroot if you can tolerate it — may need a lesser amount)
  • Sea salt to taste
  • 1/2 tsp white pepper
  • 1/2 cup spouted unsalted almonds, chopped

IMG_3740

Directions:

  1. Heat duck fat in a large skillet or wok over medium heat. Add the onion, garlic and celery; stir. After a minute, add the chicken pieces and white pepper, and season to taste with sea salt.
  2. Meanwhile, whisk together the sherry, coconut aminos, water and coconut flour (or arrowroot) in a small bowl.
  3. After about 7-9 minutes, add the bamboo shoots, water chestnuts and frozen peas. Stir and then pour in the sherry mixture.
  4. Continue to cook for 3-4 minutes over medium-low heat. Once done, remove from heat and stir in the chopped almonds. Serve by itself or atop of cauliflower rice.

Yields: 3-4 servings