I won’t lie! The star of this dish is the organic smoked sausage! I found organic, locally crafted, nitrate free smoked sausage at my local grocery store. The flavor is deep with a hint of smoke that makes any simple dish taste elegant. You won’t regret spending a little bit more on the star, especially when veggies are inexpensive.
This ONE PAN WONDER is so easy to make and perfect for taking to work or reheating later in the week when you’re short on time, but want a balanced meal. Even my brother approves!
​​Preheat your oven to 400 degrees.
Chop your baby carrots in half and mini potatoes half or fourths.
Melt the coconut oil and add the seasonings to a large bowl. Set aside half.
Add the carrots and potatoes and cover thoroughly. Pour on to a baking sheet.
While cooking, chop off the ends of the the asparagus and then chop into 1 inch pieces.
Add the asparagus, mushrooms and the sausage to the rest of the oil mixture to the large bowl.
Mix thoroughly and pour over the veggies on baking sheet.
Bake for another 15 minutes or until the carrots and potatoes are tender.
During the last 5 minutes, add the sun dried tomatoes and watch so they don’t burn.
Looking for more dinner ideas? Check out my Thai Curry recipe today!
This Thai Curry is so simple that once you make it, you’ll be wondering where it’s been all of your life.
After living in Asia for 2 years, and enjoying the locals’ finest in multiple countries, I became obsessed with learning how to cook some of those recipes. The challenge for most of those mouth-watering dishes is that they don’t work well with an anti-inflammatory diet. However, Thai curry has been my go-to for years when I want something exotic, without dairy or grains!
I’ve been working on mastering this particular dish and finally created a recipe I am proud to share. Without a doubt, I’ll be adding variations of this curry as there are so many options. Take note that this recipe is about a 3.5 out of 5 stars, but you can always use fresh lime to calm it down if you don’t like it spicy.
I rarely add rice, but if I do, I make a lime cauliflower rice, so I can avoid grains. If you just can’t live without rice, go for it. You don’t need more than 1/2 cup as the STAR is the curry itself. Better yet, you don’t have to worry about getting your daily veggie allotment with this recipe.
So snuggle up by a fire or sit down with good friends and family for this perfect treat on a cold winter night.
Cut the chicken in to 1 inch pieces. Add coconut oil to the pan and melt. Add the chicken and cook half way through. Add the jar (about 4 T) of Red Curry paste and mix in to the cooking chicken. Add the coconut milk and veggies. Cover and let simmer, stirring occasionally, for about 20 minutes or until the veggies are soft. Add fresh basil and SERVE!
In honor of Valentine’s Day, I created a simple and satisfying chocolate dessert to share with our members at Orangetheory Fitness. It was a hit and in honor of sharing the love, I’ll continue with sharing this recipe.
Keep in mind, the baking chocolate I used had organic sugar added as it’s 70% cacao. I didn’t think many people would be down with 100% that I normally use and when you use cacao powder with coconut oil and a bit of maple syrup (yes, another sugar source) it needs to be refrigerated to maintain it’s consistency. Thus, I opted for a bit of sugar. With the single size portion (2 – 2 inch pieces), there is nothing to worry about. Plus I always find that allowing for little indulgences help to reduce the chances of binge eating.