Throwback: Chicken Sausage Kebabs + Roasted Cauliflower

My Daughter and I- Chicken Sausage Kebabs + Roasted Cauliflower

So I mentioned awhile back that we were eating a bit differently lately. While I feel like I’m mostly healthy eater, I enjoy pizza, pasta and bread often! And don’t even get me started on beer!

The gym where Jordan and I work out offers these weight loss challenges on a regular basis and even though I’ve worked out there for almost three years, I’ve never taken part in one – until now. However, I didn’t do it to lose a bunch of weight. I did it to see if I could actually do it, and also to try something new with my eating. I went through a difficult period of time where I was bedridden due to chronic pain issues. After months on pain meds and more tests and doctor appointments then I care to recall, I was still in pain and my liver was damaged due to the meds. After months of pain, tests and meds; one doctor suggested that I might have an autoimmune disease. By then I was so over doctors and I decided to do something different. I started moving more – moving even though I was in agony, and you know what? It worked! I’m off all meds and feeling really well. I remember about four years ago going to my first stand up paddle board class and crying because I was able to do it. It was such a turning point for me. I started walking slowly around our house, and then eventually adding more distance and speed and after almost a year of that I got up the nerve to join a boot camp for one month on a Groupon. I was weak and so afraid to get hurt, but I kept going. It’s been the best thing for me. I love it and I feel like it has made such a huge difference in my overall health.

Over the past several months I have really increased my training. I still go to boot camp four mornings a week but I started incorporating yoga once or twice a week along with some serious hikes. Jordan and I are heading out on the JMT in July and I needed to get trail ready. We did a portion of the JMT last summer, but our goal this year is to do the whole thing. So I needed to get myself ready. One of the ways I am doing it it is by eating as healthy as I possibly can – fueling my body well for all the hard workouts. We cut all processed sugar, flour, grains, pasta, beans etc. I was a little worried if I’d be able to do it, but it was easier than I thought and the results have been amazing. I feel so much better. I don’t have the stomach aches that I had before, my energy level is higher and I’m drinking less coffee. My pain levels are much lower too. The six week challenge ends this week, but I plan to keep up a lot of the dietary changes. I will still eat pasta, bread and pizza – but just not as often as I did before the challenge.

DSC_0455

So with all of that said – here is a recipe I made the other day to go along with our new way of eating. We roast a lot of veggies, eat a lot of salads and grill fish and chicken. But I got it in my brain that I wanted to make kebabs but with sausage pieces. I found some amazing and delicious chicken sausages at Costco that were organic, gluten free and nitrite free. They were flavored with spinach and red peppers and were delicious.

Chicken Sausage Kebabs
1 bell pepper (any color), cut into 1″ pieces
1 red onion, cut into large pieces
1 package sausage of your choice

Thread the chicken, peppers, and onions onto water soaked wooden skewers. Spray lightly with olive oil or coconut oil spray and grill until everything is heated and has a bit of grill marks on it.

You can add any veggies you like such as squash, mushrooms etc. Because the sausage is precooked, this meal just takes minutes to heat on the grill.

Roasted Cauliflower

You can make this recipe with almost any veggie – it is definitely a favorite around here. I have made a yummy combination of cauliflower and broccoli before and we also follow this basic recipe when roasting asparagus, Brussels sprouts and even butternut squash.

I started the cauliflower first and got it roasting so everything would be ready at the same time.

1 head cauliflower, cut into chunks.
Minced garlic
Olive oil
Salt and pepper
Creole seasoning
Parmesan cheese

Preheat over to 425* and put the oven rack on the upper third of the oven. Line a baking sheet with foil. Put washed, cut veggies on tray. Drizzle with olive oil and then sprinkle on the garlic, seasonings of your choice, grated Parmesan cheese. Toss to cover and stick into a preheated oven. Stir veggies after about 10 minutes and keep checking on them. You want them to brown up a bit – but don’t over cook them. I usually cook mine for about 20 minutes.

 

Cindy

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Flashback: Crockpot Beef Stew

 

Well, it’s 80* in November again, so it seemed very fitting to repost this delicious beef stew recipe! My Daughter and I- Crockpot Beef Stew

Everyone is talking about comfort food, snow and seriously, Christmas decorations! While it may be like the arctic in 50% of the U.S. – we are having Santa Ana’s in Southern California right now. When it is 75-85 degrees during the day, it’s hard to get excited about making a hot and hearty meal. But I persevered with a fall recipe and I’m so glad I did. Jordan and I visited the farmer’s market on Saturday and got a beautiful bunch of rainbow colored carrots. I remembered that I had some stew meat in the freezer along with some red potatoes and sweet potatoes in the pantry. I looked online for beef stew recipes that I could throw in the crockpot and then I modified it a bit. So in record time, we had a delicious and hearty meal. I loved the addition of the sweet potatoes. It was so colorful and flavorful. I also loved how everything just got dumped in- it truly was a one pot meal. No browning the meat before. Yay! The meat was tender and the beef stew had a rich flavor.

We made a batch of our delicious one hour cast iron focaccia to go with it. Who cares if we ate the stew in our shorts and tank tops – it was delicious!

My Daughter and I- Crockpot Beef Stew 1

The Best Crockpot Beef Stew
Ingredients
2 pounds beef stew meat, (cut into bite-sized pieces), I used a bit less
1 tsp Salt
1 tsp pepper
1 medium onion, finely chopped
1 T minced garlic
6 oz can tomato paste
32 oz beef broth
2 Tablespoons Worcestershire sauce
2 cups carrots, diced
5 – 6 small red potatoes, cut into bite-sized pieces (about 3 cups)
2 medium sweet potatoes, diced
1 tablespoon dried Italian seasoning

1 cups frozen peas
1 cup frozen corn
1/4 cup flour
1/4 cup water

1. Combine the first 12 ingredients in the crock pot and mix well. Cook on LOW for 10 hours or on HIGH for 6-7 hours.

2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.

Recipe found on familyfreshmeals.com and adapted slightly.

Cindy

Chicken Sausage Kebabs + Roasted Cauliflower

My Daughter and I- Chicken Sausage Kebabs + Roasted Cauliflower

So I mentioned awhile back that we were eating a bit differently lately. While I feel like I’m mostly healthy eater, I enjoy pizza, pasta and bread often! And don’t even get me started on beer!

The gym where Jordan and I work out offers these weight loss challenges on a regular basis and even though I’ve worked out there for almost three years, I’ve never taken part in one – until now. However, I didn’t do it to lose a bunch of weight. I did it to see if I could actually do it, and also to try something new with my eating. I went through a difficult period of time where I was bedridden due to chronic pain issues. After months on pain meds and more tests and doctor appointments then I care to recall, I was still in pain and my liver was damaged due to the meds. After months of pain, tests and meds; one doctor suggested that I might have an autoimmune disease. By then I was so over doctors and I decided to do something different. I started moving more – moving even though I was in agony, and you know what? It worked! I’m off all meds and feeling really well. I remember about four years ago going to my first stand up paddle board class and crying because I was able to do it. It was such a turning point for me. I started walking slowly around our house, and then eventually adding more distance and speed and after almost a year of that I got up the nerve to join a boot camp for one month on a Groupon. I was weak and so afraid to get hurt, but I kept going. It’s been the best thing for me. I love it and I feel like it has made such a huge difference in my overall health.

Over the past several months I have really increased my training. I still go to boot camp four mornings a week but I started incorporating yoga once or twice a week along with some serious hikes. Jordan and I are heading out on the JMT in July and I needed to get trail ready. We did a portion of the JMT last summer, but our goal this year is to do the whole thing. So I needed to get myself ready. One of the ways I am doing it it is by eating as healthy as I possibly can – fueling my body well for all the hard workouts. We cut all processed sugar, flour, grains, pasta, beans etc. I was a little worried if I’d be able to do it, but it was easier than I thought and the results have been amazing. I feel so much better. I don’t have the stomach aches that I had before, my energy level is higher and I’m drinking less coffee. My pain levels are much lower too. The six week challenge ends this week, but I plan to keep up a lot of the dietary changes. I will still eat pasta, bread and pizza – but just not as often as I did before the challenge.

DSC_0455

So with all of that said – here is a recipe I made the other day to go along with our new way of eating. We roast a lot of veggies, eat a lot of salads and grill fish and chicken. But I got it in my brain that I wanted to make kebabs but with sausage pieces. I found some amazing and delicious chicken sausages at Costco that were organic, gluten free and nitrite free. They were flavored with spinach and red peppers and were delicious.

Chicken Sausage Kebabs
1 bell pepper (any color), cut into 1″ pieces
1 red onion, cut into large pieces
1 package sausage of your choice

Thread the chicken, peppers, and onions onto water soaked wooden skewers. Spray lightly with olive oil or coconut oil spray and grill until everything is heated and has a bit of grill marks on it.

You can add any veggies you like such as squash, mushrooms etc. Because the sausage is precooked, this meal just takes minutes to heat on the grill.

Roasted Cauliflower

You can make this recipe with almost any veggie – it is definitely a favorite around here. I have made a yummy combination of cauliflower and broccoli before and we also follow this basic recipe when roasting asparagus, Brussels sprouts and even butternut squash.

I started the cauliflower first and got it roasting so everything would be ready at the same time.

1 head cauliflower, cut into chunks.
Minced garlic
Olive oil
Salt and pepper
Creole seasoning
Parmesan cheese

Preheat over to 425* and put the oven rack on the upper third of the oven. Line a baking sheet with foil. Put washed, cut veggies on tray. Drizzle with olive oil and then sprinkle on the garlic, seasonings of your choice, grated Parmesan cheese. Toss to cover and stick into a preheated oven. Stir veggies after about 10 minutes and keep checking on them. You want them to brown up a bit – but don’t over cook them. I usually cook mine for about 20 minutes.

 

Cindy

Crockpot Beef Stew

My Daughter and I- Crockpot Beef Stew

Everyone is talking about comfort food, snow and seriously, Christmas decorations! While it may be like the arctic in 50% of the U.S. – we are having Santa Ana’s in Southern California right now. When it is 75-85 degrees during the day, it’s hard to get excited about making a hot and hearty meal. But I persevered with a fall recipe and I’m so glad I did. Jordan and I visited the farmer’s market on Saturday and got a beautiful bunch of rainbow colored carrots. I remembered that I had some stew meat in the freezer along with some red potatoes and sweet potatoes in the pantry. I looked online for beef stew recipes that I could throw in the crockpot and then I modified it a bit. So in record time, we had a delicious and hearty meal. I loved the addition of the sweet potatoes. It was so colorful and flavorful. I also loved how everything just got dumped in- it truly was a one pot meal. No browning the meat before. Yay! The meat was tender and the beef stew had a rich flavor.

We made a batch of our delicious one hour cast iron focaccia to go with it. Who cares if we ate the stew in our shorts and tank tops – it was delicious!

My Daughter and I- Crockpot Beef Stew 1

The Best Crockpot Beef Stew
Ingredients
2 pounds beef stew meat, (cut into bite-sized pieces), I used a bit less
1 tsp Salt
1 tsp pepper
1 medium onion, finely chopped
1 T minced garlic
6 oz can tomato paste
32 oz beef broth
2 Tablespoons Worcestershire sauce
2 cups carrots, diced
5 – 6 small red potatoes, cut into bite-sized pieces (about 3 cups)
2 medium sweet potatoes, diced
1 tablespoon dried Italian seasoning

1 cups frozen peas
1 cup frozen corn
1/4 cup flour
1/4 cup water

1. Combine the first 12 ingredients in the crock pot and mix well. Cook on LOW for 10 hours or on HIGH for 6-7 hours.

2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.

Recipe found on familyfreshmeals.com and adapted slightly.

Cindy