I got a food processor! I can’t believe I never had one before. I feel a little guilty for feeling like I needed one because we already have a Vitamix. It’s an awesome kitchen tool, though. It makes food prep a breeze. For this recipe, I was able to shred 2 pounds of raw Brussels sprouts in just two batches. The whole process of setting it up, shredding the brussels, and cleaning the machine took less than 5 minutes.
The original recipe comes from PaleOMG.com; this version is a little modified. All the recipes I’ve tried by Juli have been amazing, and this one is no exception!
2 lbs raw Brussels sprouts, shredded using the slicing attachment on a food processor
2 tablespoons coconut oil
1 large onion, diced
1 clove garlic, minced
4 links precooked sausage (I used artichoke mozzarella chicken sausage)
2 tablespoons apple cider vinegar
salt and pepper to taste
1. Heat coconut oil in a dutch oven or large stockpot. Add the diced onions and cook over medium heat for about 3 minutes, until they begin to caramelize and soften. Add the garlic and cook for 30 seconds more.
2. Add the shredded Brussels sprouts, sliced sausage, and apple cider vinegar. Stir in until the brussels begin to wilt down. Cover the dutch oven or stockpot and reduce heat to low. Simmer for 15 minutes or until the brussels shreds are tender.
3. Season with salt and pepper to taste.
I love that this recipe is easy to make and super flavorful thanks to the addition of sausage. Enjoy!
When I was a kid, I could eat 20 Pizza Rolls in a single sitting and still be hungry. I’m sure I could still do that, but I would probably feel sick to my stomach afterward. Here’s a healthier way to indulge in bite-sized pizza -like snacks! These zucchini medallions are delicious and filling. A single zucchini and link of chicken sausage make 20 mini “pizza bites.”
1 fully cooked chicken sausage link (I used Casual Gourmet red pepper and spinach sausage)
1/4 cup finely shredded cheese (I used Colby jack)
1/3 cup marinara sauce (I used La Victoria brand)
1. Slice the zucchini into 1/4″ thick slices, or about 20 pieces. If you’re in a hurry or really hungry, save time by cutting the zucchini lengthwise into 4-5 strips instead.
2. Broil the zucchini on a baking sheet for 2-3 minutes, then flip the slices and broil for 2-3 minutes more on the other side.
3. While the zucchini slices are broiling, slice the sausage link carefully into 20 slices. If you’re making zucchini strips, you can just cut the sausage into 4-5 strips lengthwise instead.
4. Top each medallion or zucchini strip with a thin layer of marinara sauce, a sprinkling of cheese, and a slice of chicken sausage.
5. Broil for 2 minutes more, or until the sausage is heated through and cheese is bubbly. Serve immediately and enjoy!
Look at all that food! All for under 300 calories and ready in less than 15 minutes.
I hope you’ll enjoy this healthy alternative to Pizza Rolls and Bagel Bites as much as I did! I had them for dinner a few nights in a row since zucchini was only a dollar a pound at the grocery store.
Good morning, mountain paradise! This place is unbelievable.
Can you imagine a more stunning view with breakfast?
Everyone was cooking up a storm this morning.
They made a huge batch of eggs and bacon.
I’d like to share a recipe for this delicious sugar detox mountain breakfast with you:
1. Sauté sliced zucchini and chicken sausage in a bit of olive oil. Set aside once golden.
2. In the same pan, scramble eggs to absorb the flavor from the sausage and veggies.
3. Serve with paleo toast and sharp cheddar cheese.