Easy Sausage, Potatoes, Peppers and Onions

It’s back to school and here’s an easy recipe that will be a go to for you and your family. I love making this for my family because it’s quick, healthy and fills their bellies. When school starts back we all are in the grind of life, adjusting to a new school year schedule. There are footballs practices, ballet rehearsals, music recitals and a thousand other things we have to focus on, so let dinner be one thing, you pour Love into, but not lots of time. But hey it can taste like it. 😉

Note: A short cut here for this recipe is to precooked the potatoes the night before or use frozen potatoes. I prefer to precook fresh potatoes the night before, fresh ingredients really does make a difference. If you do, cook them until they are mostly tender and not mushy. They will cook later in the recipe.

INGREDIENTS:

2 Tablespoons olive oil

4-5 Sweet Italian Turkey sausage links

10 medium red potatoes, cut in half

1 large yellow onion, sliced

3 bell peppers, any color, sliced into strips. I used what was in the fridge.

2 garlic cloves, minced

3/4 cup Low Sodium Vegetable Broth

1 1/2 teaspoon Italian seasoning

Sea salt to taste

1/4 teaspoon crushed red pepper flakes (optional)

DIRECTIONS:

Add the red potatoes to a pot of boiling water, cook until mostly tender, they will cook in the saucepan with the sausage and peppers later. Drain and set aside.

*If you are using precooked potatoes or frozen, skip this step above.

While the potatoes are cooking, Poke each sausage a few times with a paring knife or fork (this helps release steam as they cook).

In a large skillet with a lid, heat olive oil over medium heat. Once hot, add sausages and brown gently and slowly. Cook for 3- 5 minutes, turning occasionally to gently brown on all sides. (They should not be fully cooked.) Once browned, remove sausages to a plate. Set aside.

Increase heat to medium high. Add onion and pepper slices. Toss to coat in oil and sear vegetables until slightly blackened, stirring often. Add garlic and cook for 1 more minute.

Add vegetable broth, to deglaze the saucepan, scraping bottom of pan with a wooden spoon to release bits. Simmer the vegetable broth until reduced by half.

Add Italian seasoning. Stir well to combine. Add sausages and the potatoes. Add salt to taste and gently toss. Bring to a simmer then reduce the heat to low. Cover and simmer until potatoes and peppers are soft and sausages are cooked.

Broccoli and Parmesan Cheese with a twist

This is a simple recipe, but it has a twist. Instead of using water to steam the broccoli you use vegetable broth. It gives the broccoli so much flavor. In a sauce pan add a bit of oil on heat the stove on medium heat . Toss in 2 cups of broccoli florets. Stir the florets around in the pan to help coat them with the oil. Add in a 1/3 cup of low sodium vegetable. Place the lid on top of the pan and allow to steam until the liquid has evaporated. Remove from heat and add parmesan cheese on top, place lid back onto the pan to help the cheese melt. Serve immediately. Enjoy

Pear and Beet Salad 5 under 30

I am so excited about cooking and sharing on Fox 5 Good Day Atlanta, how you can stay Fit and Fabulous for 2017, using 5 main ingredients under 30 minutes.

This salad was inspired by that simple challenge. We can do it and we can do it deliciously, with hardly no effort at all, using some of my easy recipes. It just takes some preparing and a bit of creativity. I love this salad, because it has over 26 grams of protein, that is vegetarian and about 15 grams of carbs. I love those numbers.

I hope you tune in to Fox 5 Good Day Atlanta Thursday Feburary 9th at 9:00 am, but until then, enjoy this salad. Oh yeah! Do not forget to always Set the Table with Love.

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Pear and Beet Salad Fit and Fabulous

Pear and Beet Salad

Ingredients:

4 small roasted or marinated beets, (I used Love Beets, already peeled and marinated or roasted for you and they are organic and delicious.)

1 bosc pear

2 cups of your favorite greens, chopped, ( I used romaine lettuce.)

2 tbsp of your favorite cheese, ( I used parmesan, vegetarian.)

1/2 cup roasted pumpkin seeds

Directions:

Add the lettuce to a salad bowl. Place the beets around in different places around lettuce, add the pears on top of the lettuce, sprinkle the cheese and the pumpkin seeds. You may have pumpkin seeds left over, eat them as a snack later.

Add a pinch of sea salt, cracked black pepper. Drizzle a little balsamic glaze and olive oil. Salad done.

You can also use nuts, instead of seeds. You can also add other veggies, like sautéed zucchini and yellow squash.

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Pear and Beet Salad Fit and Fabulous

 

 

 

Healthy Holiday Thanksgiving sides dishes at William Sonoma ~ Turnips and Greens with Orange, Rosemary and Pomegranate

Yesterday was incredible at William Sonoma in Norcross in the Peachtree Forum.  I got a  chance to cook for their customers. The evening was about Farm to Table Healthy Holiday Side Dishes. My biggest conviction about food is EAT LOCAL. SUPPORT FARMERS. EAT MORE PLANT BASED MEALS. So, it’s really cook when William Sonoma welcomes you back to share your convictions with a side of farm fresh yummies.

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TURNIPS AND TURNIPS GREEN WITH ORANGE, ROSEMARY AND POMEGRANATE 

This particular dish was a big hit. The recipe was from Vicky Fry, the amazing farmer and friend I get my produce from, she is the owner of Fry Farm in Bethlehem, Ga.  She told me how she made her turnips and I decided to take that beautiful recipe on and make it for my cooking demo.  It was so much fun, watching people here in the south, eat turnips and turnip greens in a totally different way. Okay, here’s the deal on that statement. Southerns love our turnips and turnip greens cooked for 2 hours with a piece of fatback swimming around in the pot. Hey I am Georgia girl I get it and my mom did some mean greens, y’all, but we have to think about sound the box sometimes. I am very grateful for Vicky sharing this recipe. You know how we do it, the recipe was a little this and a little of that. LOL. I hope you will like how I put together a little of this and a little that, and perhaps use this recipe for your Holiday festivities.

Until next time, Remember to Set the Table with Love.

Ingredients:

A bunch of turnips and turnip greens washed, turnips quartered, greens finely chopped

1 tbsp olive oil

1 tbsp butter

1 med garlic clove, diced finely

1 tsp fresh rosemary leaves, pull the leaves of the stalk

1/2 tsp dried thyme

1/2 tsp dried oregano

1 large orange, cut in half  or quarters

sea salt and black pepper to taste

red pepper flakes, to taste

pomegranate for garnish

 

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TURNIPS AND TURNIPS GREEN WITH ORANGE, ROSEMARY AND POMEGRANATE

Directions:

Add oil and butter to a sauté pan on medium high heat. Add in your turnips, season with salt and sauté for a 3-4 minutes until you get a little caramelization onto the the turnips. Add in garlic, rosemary,thyme, oregano and red pepper flakes, continue to cook and stir. Add in juice from the orange, continue to cook. Remove turnips from the pan into a bowl, set a side. Add greens into the sauté pan, stir. Add seasonings, black pepper, sea salt, dried thyme and oregano. Sauté for 2 -3 minutes. Remove from pan. Plate the greens on a platter, add the turnips on top, add the pomegranate on top with a little orange zest ( optional). I like to squeeze a little of the orange juice on top.

* NOTE: YOU CAN ADD THE ORANGES INTO THE TURNIPS WHEN COOKING TO GIVE MORE A CITRUS FLAVOR TO THE TURNIPS. I ADD THEM CLOSE TO THE END OF COOKING. YOU CAN KEEP THEM IN IF YOU LIKE AS A COLORFUL GARNISH.

 

 

 

RAW Carrot Cake Muffins with a NF/GF Coconut Frosting

Here’s the recipe for the Raw Carrot Cake Muffins. These are Gluten free and Nut free. Yay Me!!

RAW Carrot Cake Muffins with a NF/GF Coconut Frosting
RAW Carrot Cake Muffins with a NF/GF Coconut Frosting

BREAKFAST~ Raw Vegan Carrot Cake Muffins w/ Raw Coconut Frosting.
Recipe:

1 1/2 cup gluten free oats
3/4 cup organic shredded coconut
1 scoop Vega One Vanilla smoothie mix
3 small carrots, peeled and chopped
1/2 cup raisins
1/2 cup chopped pineapples
1 tsp organic maple syrup
1 tsp cinnamon
Pinch of sea salt

RAW Carrot Cake Muffins with a NF/GF Coconut Frosting
RAW Carrot Cake Muffins with a NF/GF Coconut Frosting

Make flour. In a food processor add oats. Blend until you have a flour consistency. Add coconut. Add carrots. Process until incorporated in flour. Then add raisins. Process until raisins are incorporated into mixture but not completely broken down. Add the remaining ingredients and process in your food processor. Put in a large bowl. If the muffins are too wet? Add a some gluten free oats to the dough and mix.
Take a muffin size ball in hand and place in a muffin pan and shape it to look like a muffin. Set these aside.  This recipe makes 3-4 regular size muffins.

RAW Carrot Cake Muffins with a NF/GF Coconut Frosting
RAW Carrot Cake Muffins with a NF/GF Coconut Frosting

NUT FREE Coconut Frosting:
1/2 cup gluten free oats
1/2 cup organic coconut flakes shredded
2 tbsp. organic coconut
1 tbsp. maple syrup
1 tbsp. purified water ( or more if needed).

 Add all ingredients to the food processor, except the water. Add it as needed for your preference of how you would like the consistency of your frosting. I added a tbsp.
Pinch of sea salt.
Add frosting to the top of the muffins. Sprinkle with cinnamon and coconut. Refrigerate for 15-20 minutes for muffins to set. Serve immediately.
Enjoy.
#recipeoftheday#nutfree#glutenfree

Breakfast ~ RAW Oatmeal Cinnamon, Apple and Raisin Chia Pudding

RAW Oatmeal Cinnamon, Apple and Raisin Chia pudding, that’s a mouth full. I decided to make my breakfast last night. I made this delicious heart healthy and very detoxifying, chia pudding. Why heart healthy and detoxifying? Okay, let me put on my Nutrition and Wellness Hat ! Got it. Okay here we go a little 411.

Chia seeds are a great source of Omega-3 and -6 essential fatty acids. They are high in fiber and protein. This is a great detoxifying breakfast option,  because of all the fiber that is included in this recipe, from the chia seeds, to the apples, raisins and gluten free oats. A sliding board for your intestines, LOL. 🙂

There are no sweeteners in this recipe outside of the raisins, but the cinnamon, raisins and apples soaking in the  pudding over night gives it a wonderfully sweet taste.  I love to have this chia pudding with a cup of ginger tea. Enjoy!

RAW Oatmeal Cinnamon Apple, Raisin Chia Pudding
RAW Oatmeal Cinnamon Apple, Raisin Chia Pudding

RAW Oatmeal Cinnamon, Apple and Raisin Chia Pudding

1 mason jar with a lid or a glass container with a lid

1 cup non- dairy milk, I used Almond milk

3 tablespoons chia seeds

1/4 cup gluten free oatmeal

2 tablespoons raisins

1/4 cup chopped gala apples

1/2 teaspoon cinnamon

1/4 teaspoon ginger

pinch of sea salt

ALWAYS DREAM OUT LOUD! 

Raw Cinnamon, Apple and Raisin Chia Pudding
Raw Oatmeal Cinnamon, Apple and Raisin Chia Pudding

Directions

Add the non-dairy milk with all the ingredients in your mason jar or bowl and mix well. Allow the mixture to rest for 10 minutes and stir again until thoroughly combined.  Put the lid on the mason jar or bowl and put it in the fridge for overnight, so the chia seeds can fully absorb the flavor and soften. In the am you can remove the lid and add more non-dairy milk, apples and raisins, if you desire. I topped mines with also a little more cinnamon. This can be refrigerated for 2-3 days, if stored in an airtight container.

Set the Table with Love. 🙂