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Tag Archives: whole 30

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!

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Chicken Teriyaki Meatballs

Being that it’s Thanksgiving, I should probably experiment with turkey recipes, but neither my husband or I are super crazy about it, although I do have my eyes set on tying to make roasted turkey legs (i’d prefer dark than white meat from a turkey anyway). I remembered I had ground chicken in my freezer and decided to give this one a shot, because chicken meatballs can take one sharp sauces such as teriyaki and I figured why not, it’s Black Friday and I am absolutely not about to go shopping – may as well cook!

Here’s what you’ll need for the chicken meatballs:

  • 1 lb or package of ground chicken
  • 1 egg
  • 1 tbsp olive oil
  • 1/4 cup breadcrumbs as a binding agent
  • Chopped veggies such as carrots, celery, and onion (aka Mirepoix – you can buy store made already which I did this time around)
  • Paprika
  • Garlic powder

Preheat your oven to 400 degrees. In a medium sized bowl, combine the ground chicken, egg, breadcrumbs, spices, oil, and mirepoix. It will be a rather sticky blend but it will bake just fine.

Line a baking pan with aluminum foil and spray with your choice of spray oil. Portion on the meatballs with a tablespoon, roll into balls and place on the tray. The mix should make around 16 meatballs. Bake for 30 minutes at 400 degrees.

For the teriyaki sauce, I used Primal Kitchen’s No Soy Teriyaki but added arrowroot to thicken it up and a bit more coconut aminos. The end result is a super delicious soy-free, paleo sauce to pour over the meatballs, and pair with a side of wild rice and veggies! Enjoy!

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!