Slice the red meat into 1in cubes and sear it in butter, just enough to brown all sides
Add everything into your crockpot and set it for 8hrs
The meat turned out really tender and the subtle flavor of the cumin, with the basil and rosemary, tied the whole meal together nicely! I used all organic vegetables for this meal. There is truly a difference in flavor when cooking with organic food. This is hands down the best stew I’ve ever made.
1lb of Hot Italian Sausage (I love Mulay’s Brand Sausage)
1 large, long butternut squash
1 small red onion, chopped
3 garlic cloves,
5 large Basil leaves (or less, I love Basil)
1 jar/can of no sugar added pizza or spaghetti sauce like Cucina Antica or Muir Glen
1 to 2 cups of dairy free Mozzarella cheese (My fav is Follow Your Heart Brand)
Red Pepper Flakes if you want to add a little heat
Preheat oven to 400 degrees F
Cook sausage with chopped onions and garlic
Meanwhile, multi-task by slicing the butternut squash. Cut the bulbous part off and save for another dish if you like. It’s just difficult to slice up. Use a mandolin or carefully slice the squash longways, about 4in long.
Coat an 8×10 baking dish with a cooking spray. Begin prepping the dish by adding the first layer of sauce then the squash then the sausage. Repeat, ending with squash then sauce then cheese.
Bake for 30min then top with cheese and bake for another 10 to 15min or until brown and bubbly. Allow it to sit and cool for about 30min before cutting into it. I like my cheese extra crisp so I’ll bake a while longer.
Add yummy fats to these meals by adding some avocado slices, a drizzle of Primal Kitchen brand dressing or a sprinkle of your favorite seed like Ground Flaxseed, Pumpkin or Sunflower.
I personally enjoy pairing Chicken with Cilantro Lime Jasmine Rice and Lazy Beef Chili with Sweet Potatoes. Each meal will get an equal split of bok choy. This will yield 6 meals in total which I will have for lunch and dinner.
How about some breakfast?! I’ve got another post about that right -> here!
When it comes to fitness and/or physique goals, consistency in what you eat and daily caloric intake matters.
I have found that in any meal plan that includes breakfast, lunch and dinner, it is most pleasurable to mix things up for lunch and dinner while eating pretty much the same breakfast everyday.
This is my everyday breakfast and has been since 2017. I really enjoy this combination of foods and have not gotten tired of it.
So every morning my breakfast consists of:
1 cup of Egg Whites
1/2 an Avocado
1/2 cup of Rolled Oats prepped in water with 3 tbsp of Peanut Butter Powder
What varies are the veggies I cook my eggs in and oat toppings. I usually saute raw baby spinach but when I have extra veggies laying around (and the time to chop up) like mushrooms, onions, peppers and tomatoes, I’ll throw those into the mix. I usually have some sort of kimchi or fermented beets & carrots in the fridge, so I’ll add 2 tbsp of that on the side for a little extra probiotics.
I love Raw Unfiltered Honey in my oats but will swap it for Stevia Cinnamon Vanilla if I’m planning on eating something higher in sugar later in the day. I’ll also add some blueberries, bananas or apples when I have some available.
So, how to build your breakfast? To get the most variety of nutritional benefits, it should include:
1 protein (Eggs, Egg Whites, Bacon, Sausage, Chicken or Red Meat or a combination)
1 complex carbohydrate source like Rolled Oats, Whole Wheat Toast or English Muffin or Cereal.
1 source of fibrous veggies like sauteed spinach, zucchini or sweet potato noodles, mushrooms, tomatoes, onions, and/or peppers. Feel free to also throw in some berries or grapefruit.
and to make it a “balanced” meal, add healthy fats like avocado, cooked in coconut oil or butter or full fat Greek yogurt or cottage cheese.
Find your favorite breakfast items so it’s a meal you really look forward to everyday!
My Saturday night indulgence was the bomb! I’m calling this gluten free dessert “Cinnabomb Pizza”!
We LOVE Against the Grain Gluten Free Pizza Crust and my husband has been begging for a dessert using this crust, so I finally did!
This is like a Cinnamon Roll with a nutty background flavor. This is a cheese based crust but you don’t even taste it! This crust bakes to a perfect crunchy & flakey crisp. I’m not a fan of floppy pizzas.
So, here’s what you need:
1 Against the Grain Crust
1c unsalted Kerrygold Irish Butter, softened
1c Coconut Palm Sugar
1/2c Gluten Free Rolled Oats
6 tbsp Cinnamon
The Cream Cheese Glaze:
4tbsp unsalted Kerrygold Irish Butter, softened
2oz Organic Valley Cream Cheese, softened
3/4c Powdered Sugar Substitute (3/4c of Xylitol OR Erythritol & 1tbsp of Arrowroot Powder, I used my Breville blender until powdery)
1/2tsp of Vanilla Extract
Pre-heat oven to 375.
In a small bowl combine the dry ingredients of the spread then add the softened butter and mix thoroughly to make crumbles.
On a frozen crust, spread the mixture evenly. Keep the outer inch of the crust exposed. This allows room for the bubbly gooeyness to spread.
Bake for about 8 to 10min or until lightly brown.
Now make the glaze! Combine Xylitol and Arrowroot powder together. In a separate bowl, beat the softened butter, cream cheese and vanilla extract. I used a handheld mixture to beat on high. Slowly add the powdered sugar into the mixture and continue to beat until it becomes a thick glaze. Drizzle over pizza and enjoy by itself or add a scoop of Halo Top Vanilla Ice Cream!
I cut it to yield 12 small slices so that I can have a yummy little taste.