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Jan 20

Sunday Session: Sausage Stew, Breakfast Bacon muffins, Spaghetti Squash, Chopped Veggies

With today’s freezing weather I found it to be a great time to spend some time in the kitchen. This is what I’ve made for the week.

Veggie Sausage Stew:

  • 1/2 lb farmer’s market ground sausage
  • 1 green pepper diced
  • 1 onion diced
  • 3 cups celery diced
  • 1 medium to large zuchini cubed
  • 7 tomatoes cubed
  • 2 cups sliced mushrooms
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoon basil
  • 1 tsp apple cider vinegar
  • 1 tsp of roasemary
  • 1/2 cup parsley, freshly chopped
  • Crushed red pepper flakes, to your liking
  • salt to taste

Method: Brown sausage, combine all ingredients in a slow cooker, and allow it to cook on low for several hours. Batch half the meal in a freezer safe container and store half in the refrigerator for the week. *I doubled this recipe by just multiplying the ingredients by 2, but you may want to also increase the amount of spice. This stew was also good with some spaghetti squash. Provided a more comfort food craving. 

Paleo Infused Breakfast Muffins – Bacon:

  • Uncured bacon, strips (I did some with leftover proscuitto too)
  • Framer’s market eggs, or I like Trader Joe’s free range
  • Spices – crushed red pepper, pepper, coriander.

Method: Heat oven to 375F, using a cupcake baking pan, line the cups with the bacon, allowing for none of the pan to show, crack open an egg in each cup and add spices. Cook for about 20-25 minutes, pull out of the oven, allow it to cool, and store for the week.

Spaghetti Squash

  • 1 squash, cut length-wise

Method: Preheat oven to 375 degrees F. Once the squash is cut length-wise, remove the seeds and strings with a spoon. Place a sheet of foil on a baking sheet, place the 2 squash halves faced down. Bake for 45-50 minutes. Pull out of the oven, allow to cool until you are able to touch, and fork the squash to create angel-hair like pasta. Store in the refrigerator up to a week and season with a variety of spices and ingredients. A few ideas include olive oil, lemon and basil, marinara sauce, coconut oil with cinnamon, ginger and raisins or it’s great just plain!

Snacks

I chopped raw veggies to have on hand for quick snacks and as a side for lunch. If I don’t have my vegetables cut, in a clear container, I am less likely to eat them.

I also had a nice stash of hard boiled eggs in the fridge from last week

I have plenty of raw fruit on my table including clementines, apples, oranges and bananas. Sometimes having a fruit bowl makes me happier than a bouquet of flowers. The fruit is colorful and purposeful!

Have a good week team!