Tag Archives: keto

Sausage and Peppers

Peanut butter and jelly. Macaroni and cheese. Donuts and coffee. Okay, the donuts and coffee doesn’t necessarily fit the analogy, but I can always go for a donut when I have coffee it sort of counts. Classic pairings are sometimes even more delicious than getting ultra creative and trying hard in the kitchen. During today’s current reality (I REFUSE to say new normal, because nothing about this is normal, it’s our current reality and if things shift afterwards – hopefully they do – it will be our new reality), it’s damn near impossible to order groceries on whatever site you use, grab a delivery slot, and get everything you hoped for. Sometimes, we have make do with what we have, and that’s what sausage and peppers was for me.

I’m a purist when it comes to certain foods, and sausage is one of them. I’m not a huuuge turkey or chicken sausage fan, I just feel like the flavor in pork sausage tastes better, and it’s higher fat for a reason! Trader Joe’s makes an awesome pork and beef uncured sausage link pack that I am dying to grab again, when I am brave enough to venture to stores. I had a pack in the freezer and decided “THIS is a good time to take these out and make lunch with them.” I had also ordered several bell peppers from the previous week’s grocery delivery, so AHA!… let’s make sausage and peppers. I’d like to take a moment to settle a debate here too: I despise green peppers. There is no room for them at the table: they smell and taste like dirt and are super bitter. I prefer orange and yellow bell peppers and usually have them on hand.

Here’s what you’ll need for this super simple and tasty dish:

  • 1 pkg sausage (I’ll allow turkey or chicken substitutes here), sliced into small rounds
  • 2 medium peppers, julienned (sliced thin)
  • 2 tbsp olive oil
  • Your favorite spicy seasoning – I use a fajita mix or cajun mix, I would also use New Bae seasoning from Primal Palate, found here!

Start by heating a large sauté pan with the olive oil. Throw in the peppers and let them cook down until they begin to sweat and slightly brown, this will be around 5-7 minutes. Throw in the sliced sausage and sprinkle in your seasoning. Cook until the sides of the sausage are browned and the peppers are soft.

This dish is perfect on its own, over orzo pasta, paired with rice, or can be tossed with other roasted veggies. I will also say this stays well in the fridge so it’s a perfect stay-at-home meal prep for lunches. Enjoy!

Ground Turkey and Chickpea Skillet with Roasted Veggie Medley

Good ol’ quarantine. Welcome to week 5 of stay-at-home, and getting creative in the kitchen. I accidentally bought a 5lb (YES 5LB) bag of carrots from Whole Foods a few weeks ago, and have been lucky to snag some slots at Whole Foods and Fairway delivery frantically throwing in zucchini and yellow squash into the cart, hoping that they still had it in stock. Thankfully, they did. I’m breastfeeding and while there really isn’t much science to back up cruciferous vegetables tend to make babies gassy, I still err on the side of caution and stick to spinach and zucchini for my vegetables.

I love ground turkey, and when I wasn’t much of a red meat eater (which changed the minute I tried Bistecca Fiorentina in Florence on my honeymoon five years ago), I relied heavily on ground turkey for everything. I find the key to making it tasty is a generous amount of seasoning and bone broth. That’s why I love this skillet: it has an abundance of flavor from cumin, onion, and garlic powder, a splash of dry white cooking wine (because why not?) and chicken bone broth from Kettle and Fire. I thickened the skillet with my trusty arrowroot and sprinkled some sharp white cheddar on top and broiled until it was perfectly melted. Let’s get down to business…

Here’s what you’ll need:

  • For the ground turkey skillet:
    • 1 pkg or 1lb ground turkey (I like dark meat turkey – that’s where the flavor and juices are!)
    • 1 tbsp oil (I prefer Olive or Avocado oil)
    • 1 cup garbanzo beans, rinsed and drained
    • 1.5 cup baby spinach
    • 1/4 cup bone broth or chicken stock (you could use vegetable stock too!)
    • Splash of dry white cooking wine
    • Onion powder
    • Garlic powder
    • Cumin powder
    • Salt
    • Pepper
    • 1/4 cup sharp cheddar (or any kind of shredded cheese – this is completely optional)
  • For the roasted veggies:
    • 3 large carrots, rinsed and sliced into long quarters
    • 2 zucchini, sliced into thick rounds
    • 1 yellow squash, sliced thick

Begin with cutting/slicing the vegetables and toss in some oil then layer onto a baking sheet lined with aluminum foil. Sprinkle salt, pepper, and dried basil and/or rosemary. Bake at 375* for 35 minutes.

In the meantime, grease a cast iron skillet with the oil of choice and set the heat to a medium flame. Add in the ground turkey and cook until 90% browned. Add in the garbanzo beans, spinach, and let the spinach begin to wilt – trust me it will. Add in seasonings and toss together. Pour in white wine to deglaze the skillet, and add in the broth. Turn flame up a little bit to bring to a gentle boil and add in arrowroot/thickener. Mix together until broth and turkey/garbanzo mixture becomes thick. Sprinkle cheese on top and broil for 3 minutes. Serve on top of the veggies or make a side of rice, either way, this is a perfect “what do I have on hand?” meal fit for a family at home 🙂 NOMaste healthy and safe my friends!

Stove Top Braised Short Ribs

It’s almost one month since I’ve given birth to our sweet, lucky little boy – Rowen Gray – and boy has it been an adjustment. We’ve started on the “sleep deprivation” spiral, zero time for laundry, constantly burping him (as he has reflux), and loving every second of his adorable little self. You never fully understand how much it will change your life when you have a child, until you actually have one. As exhausting and frustrating it can be, I would not trade it for the world.

With that said, balancing having a newborn and being in the kitchen is a real struggle. Granted it’s only been a few weeks, and I’m still learning ways to navigate Rowen and while I can strap him in a carrier and cook, I also need to take time for myself and, like, sleep. This week began Passover, and coincidentally, we are all going through one of the most challenging and uncertain times as a country, as a human species, and I would be remiss if I did not mention how eerily similar this pandemic is to the story of Passover. I think now more than ever we have to be grateful for the family and loved ones around us, stay home and do our part to slow the spread of this COVID-19, count our blessings, and manifest kindness.

Passover this year was very different: no traditional Seder, not even a Seder plate. We had a virtual Seder on Wednesday which is better than not being able to see them at all. I had taken out short ribs that I ordered from Whole Foods but wasn’t even sure what I wanted to do with them, let alone was I sure I wanted to cook. Nevertheless, I made them, and they came out beyond incredible.

Here’s what you’ll need:

  • 2lbs short ribs (I prefer bone in – it adds more collagen and nutrients)
  • 1 carton beef stock or bone broth – I love Kettle and Fire brand
  • 1/4 cup wine (I used white because it was open, but red would be great too).
  • 1 cup coconut aminos
  • 2 celery stalk, chopped
  • 2 large carrots, peeled then sliced thick
  • 2 medium zucchini, rinsed then chopped
  • Salt
  • Pepper
  • Rosemary
  • Basil

We have a decent amount of fresh produce and so I knew I wanted to incorporate that into this dish anyway, so I got started on the short ribs. I seared them in some avocado oil with a heavy seasoning of salt, pepper, and rosemary. I let them brown on all sides and then deglazed the pot with the broth, coconut aminos, and dry white wine.

I threw in the chopped veggies and added a bit more salt and pepper. Covered the pot and turned the flame to a medium low for two and a quarter hours (2.25 hr). Literally that’s it. The meat fell off the bone and the veggies were the perfect tender consistency. We had potato kugel with it and some matzo ball soup because #passover, and it was a delicious Seder for a newly family of three. L’chaim.

Zucchini Lasagna

Lately, I have been trying to incorporate as many vegetables as possible when cooking. Whether its sautéing all the older veggies in the fridge and throwing them into pasta, or adding them as a side to a nice piece of steak. Either way, getting our vegetables in on a daily basis is important for overall health. As it is passover week, we are steering clear of bread products, and I decided it was time to recipe test a fan favorite, lasagna. Only, this lasagna, is made solely from zucchini. BOOM. (mic drop)

Zucchini happens to be one of my all time, OG vegetables. It is versatile, easy to cook, and a slow-resistant starchy vegetable. It’s also predominately made out of water, so it can be very filling due to the water content. Nevertheless, I decided that tonight was the night to make lasagna using zucchini as the noodles. Granted, it definitely does not taste the same as regular noodles, it was still rather yummy. I also don’t have a mandolin, so I had to make sure my slices were fairly thin, but not too thin that they would break easily. I should mention here, that I laid the zucchini out with salt to wick the moisture out, as I stated zucchini holds a lot of water (even after baking, there was still a good amount of water).

The lasagna is assembled much like a regular one would. Start with some marinara on the bottom of the pan to hold the zucchini in place. Then, add in the first layer of zucchini (I used a 13×9 pan and fit six zucchini slices across the bottom). I added ricotta and smoothed it across (as best as I can) to coat the zucchini. Next, dollops of marinara sauce, followed by a thin coating of mozzarella cheese. I repeated this until I had no more zucchini left (approximately equal to 4 layers).

I topped off the final layer with a generous serving of cheese, and baked this in the oven for 25 minutes at 375 degrees. Towards the end, about 3-4 minutes, I turned the oven to broil. Let cool down for a bit before serving, especially as the zucchini will let out a lot of moisture so this will help everything set. This is such a good party dish, although it is a bit difficult to assemble. Still, very tasty, and healthy 🙂 NOMaste!

Cauliflower “Fried” Rice

Bienvenidos semana tres de Reset. For those who are confused, I did not move to Spain. I am currently approaching week THREE of my reset and am super excited to see subtle changes to my body as well as my overall health. I am feeling more energized, my pants fit easier, and my face doesn’t look like I am carrying acorns in my cheeks. My reset isn’t about dropping weight as it more of just looking and feeling like my best self. I weighed myself, and was legit depressed for two days about the number, but honestly, it is JUST A NUMBER. I want to get back to health and healthy foods, something I have a major passion for. I wanted to try incorporating cauliflower into my meals and this was the best way, making a “rice”.

I bought store bought, so sorry for those who want to make it from scratch. I have done this and I’ll tell you, it’s a mess. Buying store-bought cauliflower rice is the easier way, and it’s hassle free! I accidentally ordered a Misfits Market box of 18, yes 18 POUNDS, of vegetables, so there is virtually no excuse not to use them. We got Anaheim peppers (which are milder than jalapeño peppers, but can depend based on origin), cabbage, onions, jalapeño peppers (8 of them… hello salsa!), string beans, avocado, and more. I’m grateful to have received (and been able to keep) the produce even if it were by accident. If anyone is willing to try, and be open for whatever is delivered, definitely check them out!

Cauliflower rice is not so different than traditional fried rice, except it holds more moisture. I started by chopping an onion, carrots, cabbage, one Anaheim pepper, and green beans. I heated a large sauté pan and added avocado oil (my favorite brand is Primal Kitchen). I tossed in the chopped onion, pepper, and carrots to simmer and sweat. I then added in the chopped cabbage, let it seam, then after five minutes, threw in the green beans. I cooked with a cover so everything can wilt and render down, mainly for the cabbage to bring out its moisture.

Afterwards, I pushed all the vegetables aside so I can add in the egg, there is no excluding this part, it is the best part of fried rice. I scrambled the egg and tossed it together with the veggies. My last step was to add the cauliflower rice, so with a helping of garlic powder and salt added, I poured in the bag of cauli-rice and stirred. This sat cooked for 8 minutes, so the cauliflower can begin to sweat (there’s a lot of sweating happening in this dish).

I seasoned with a generous helping of coconut aminos and sesame oil and continued to let it cook for another 5-7 minutes. Turn the heat off and let stand still, then ladled into large bowls for my lunch for the week. The taste of this dish is very umami and while it does not taste 100% like the real fried rice, it is a pretty darn delicious rendition! NOMaste 🙂

Cauliflower “Fried” Rice

Course Dinner
Cuisine Healthy, Meal Prep, Vegetables
Keyword dinner, healthy, meal prep, veggies, whole30
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 cups
Author nomastehungry

Ingredients

  • 1 package Cauliflower Rice
  • 1/2 large onion chopped
  • 1 cup carrots chopped
  • 1 cup red cabbage chopped
  • 1 cup green beans chopped
  • 1 Anaheim pepper chopped and cleaned
  • 2 eggs lightly beaten
  • 2 tbsp avocado oil
  • 2 tbsp sesame oil
  • 3 tbsp coconut aminos
  • garlic powder to taste
  • sea salt to taste

Instructions

  1. Prep all vegetables by slicing and roughly chopping the onions, carrots, pepper, cabbage, and green beans.  Separate the cabbage and green beans from the onions, etc. Set aside

  2. Heat a large sauté pan, add in avocado oil, then stir in the onions, carrots, and pepper.  Stir and coat with oil for five minutes.

  3. Add in red cabbage. Cover and let sit for five minutes. Stir once or twice to prevent burning.

  4. Add in green beans.  Cover and let sit for five minutes. Stir to prevent burning.

  5. Push vegetables aside, and add in the egg.  Scramble egg and stir in with the vegetables.  Season with garlic powder and sea salt.  Cover and let sit for three minutes.

  6. Pour in cauliflower rice.  Stir to mix together. Cover and let cook for eight minutes, stirring occasionally.

  7. Add in coconut aminos and sesame oil. Stir together.  Let cook for another three to five minutes.  Serve immediately.