Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

If you love mushrooms, this is going to be one of your go-to recipes! It’s beyond easy to make and so yummy!

You can use a variety of sausage flavors. Change it up to change the flavor of the dish! You can spice this dish up by using hot Italian sausage or lower the kick by substituting sweet chicken sausage.

This is a great appetizer to serve next time you have some friends over or even for a holiday gathering or to bring to a potluck event.

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Sausage Stuffed Mushrooms
Diet Level:6
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Prep Time 15 Minutes
Cook Time 25 Minutes
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Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Preheat oven to 400 degrees.
  2. Stem the mushrooms, finely chop the stems, and set aside.
  3. Heat a medium skillet over medium heat. Add the sausage and cook, using a wooden spoon to break meat into small pieces, until cooked through and browned. About 6-8 minutes. Transfer to plate and set aside.
  4. Add the olive oil to that skillet, add the onion. Cook, stirring occasionally for 1 minute, then add the celery. Cook, stirring, until the celery is soft, about 10 minutes.
  5. Add the chopped mushroom stems, season with salt and pepper. Cook until soft, about 4 minutes. Now, add the cooked sausage back in and stir it all together. Turn heat off.
  6. Lightly season the inside of the mushroom caps with a little salt. Fill each mushroom with the sausage blend, being generous with how much you put in. It’s easy to do this right over the pan one at a time.
  7. Place mushrooms in a baking dish and lightly spray the top with oil.
  8. Bake until golden brown, about 17-20 minutes. Serve.
Plantain and Sausage Breakfast Casserole

Plantain and Sausage Breakfast Casserole

This recipe is a great candidate for a Sunday meal prep for the week to come! It reheats exceptionally well and freezes well, too. The plantains help provide a healthy dose of starch while the eggs and sausage offer up fat and protein. Next to some leafy greens or a piece of fruit, you have yourself a complete meal!

A note about choosing plantains: Most plantains at the grocery store are going to be green/yellow. At this stage, these plantains will be starchier and less-sweet than their brown (more ripe) counterparts. Unlike a banana, a completely brown plantain does NOT mean that it’s bad. It just means that it’s going to be more sweet then starchy. This casserole is better with sweeter plantains, so let 3 of the yellow/green plantains sit out on your counter top for about 5 days, or until they’re starting to look nice and brown. At this point, they’re ready for the casserole! Note that you CAN make this casserole with not overly-ripe plantains. You will follow all the same steps, but know that the plantain base will be more savory and less sweet.

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Plantain and Sausage Breakfast Casserole
Diet Level:5
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Prep Time 30 Minutes
Cook Time 25 Minutes
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Prep Time 30 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. In a large skillet, brown the breakfast sausage over medium/high heat, breaking it up with a spoon as it cooks. Cook until it looks crispy and has released a good amount of fat. Using a slotted spoon, transfer the browned sausage to a separate bowl, leaving the grease behind in the pan.
  2. Turn the heat to medium and add one layer of the sliced plantains. Cook on one side for about 3 to 6 minutes, or until they start to look golden brown. Flip them over and cook for an additional 3 to 6 minutes, or until golden brown. As the plantains are finished, add them to the bottom of a 9 inch by 13 inch casserole dish. Repeat until all the plantain pieces are cooked and spread out into one even layer in the bottom of the dish.
  3. Spread the sausage over the plantains and then pour the whisked eggs over the sausage. Sprinkle the top with the salt, pepper, and oregano.
  4. Bake the casserole at 350 F for 20 to 25 minutes, or until the center is firm (give it a shake and if it jiggles, it needs more time).
  5. Let the casserole cool for about 5 minutes then slice and serve.
Golden Milk

Golden Milk

Two ingredients you should stock in your pantry?  Ginger and turmeric. These two spices share a list of healthy benefits.  Ginger has antimicrobial properties that can stop viruses (like common respiratory infections) before they wreak havoc on your immune system, and it is also a well-known remedy for nausea and digestive issues. Curcumin, the active ingredient in the spice turmeric, is a natural anti-inflammatory that has been shown to ease muscle soreness after a tough workout, stop a headache in its tracks, support weight-loss goals, and improve your digestion.

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Golden Milk
Diet Level:6
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Category Smoothies
Diet Level 6: Clean Eating
Prep Time 5 Minutes
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Serving
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Category Smoothies
Diet Level 6: Clean Eating
Prep Time 5 Minutes
Servings
Serving
Ingredients
Diet Level:6
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Instructions
  1. Combine all the ingredients in a mason jar. Screw the jar's lid on tight, and shake well for about 2 minutes.
  2. Slowly pour the shaken mixture through a fine mesh strainer into a measuring cup or bowl. Then pour the strained almond milk back into a cup or mug to enjoy immediately.
Recipe Notes

If you prefer to enjoy your turmeric milk warm, feel free to heat yours in the microwave or on the stove top.

Chicken Nuggets

Chicken Nuggets

Who doesn’t love chicken nuggets? And, for sure, they are a kid’s favorite, right? Try the recipe below which uses a technique referred to in the cooking world as “reverse battering.” We are usually taught to bread meats using a liquid-then-flour (or flour-liquid-flour/breading) method.  However, Chinese recipes, sometimes bread their food with starch and then egg before placing it in the oil. Turns out it’s a genius idea for getting a light, crunchy, and satisfying texture for nuggets, without having to add wheat flour or breadcrumbs into your diet. (The trick is in not heating the oil too hot, so as to keep the egg from burning; medium heat works perfectly.) So, give it a try with this chicken nugget recipe!

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Chicken Nuggets
Diet Level:5
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Prep Time 60 Minutes (marinating time)
Cook Time 30 Minutes
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Prep Time 60 Minutes (marinating time)
Cook Time 30 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Combine the chicken pieces and pickle juice in a resealable plastic bag; marinate for at least 1 hour, but can leave for up to six hours. When the chicken has finished marinating, strain it through a colander to drain out the extra pickle juice. Move the chicken around to make sure it drains properly.
  2. As the chicken drains, prepare your breading by combining the starch, paprika, black pepper, and salt. Beat the eggs in a wide bowl and set aside.
  3. Preheat your oven to 250F. On your stove, warm the coconut oil in a cast iron skillet over medium heat for 3 minutes.
  4. In a mixing bowl, toss the chicken pieces with the starch mixture until evenly coated. With your fingers, dip a starchy chicken piece in the egg, shake off the excess egg, then carefully add it to the oil. Repeat until you have filled your skillet; being careful not to overcrowd the chicken pieces. Fry the chicken until cooked through, flipping every 2 minutes, about 6-8 minutes per batch.
  5. As you finish each batch, place the cooked pieces on a plate lined with paper towels; put them in the oven to stay warm. You should be able to cook the chicken pieces in about 3 or 4 batches, depending upon the size of your skillet. The oil should reach halfway up the chicken pieces while cooking, add more oil if needed. Be sure to watch the heat, as the skillet will get warmer over time; adjust heat as needed. You’re looking for an oil temperature around 350F. Use a splatter screen to prevent splattering.
  6. Serve warm with ketchup, barbecue sauce, or honey mustard. ALL SUGAR-FREE, OF COURSE!
Recipe Notes

*For the pickle juice, the juice that comes from Bubbies Kosher Dills is salt-brined, probiotic, delicious, and without any added vinegar, sugar or other additives.

FYI, this recipe does not fare well in the oven.

Quick Cheesy Zoodles

Quick Cheesy Zoodles

These quick and easy zoodles make a great lunch, snack, or side dish! If you haven’t had zoodles, they are noodles made with zucchini, and this is a delish way to prepare them! If you don’t have a way to spiralize your zucchini, you can now purchase pre-zoodled veggies in the produce section of your grocery store. YAY! (That’s what I do:)

You can also add chicken to this recipe if you would like to make it a complete meal!

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Quick Cheesy Zoodles
Diet Level:2
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Prep Time 5 Minutes
Cook Time 15 Minutes
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Prep Time 5 Minutes
Cook Time 15 Minutes
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Ingredients
Diet Level:2
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Instructions
  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or foil sprayed with cooking spray, and set aside.
  2. Spiralize the zucchini and place on the baking pan. Squeeze lemon juice over zucchini, followed by seasonings. Toss zucchini in lemon juice and seasoning until evenly coated.
  3. Top with cherry tomatoes and parmesan. Bake for 5-10 minutes, or until cheese has melted and zucchini and tomatoes are warmed through.
Recipe Notes

This recipe can also be made in a pan on your stove top, just cook over medium high heat for about 15 minutes.

NOTE: Although this recipe WILL have some sugar in it due to the lemon and tomato, it is still deemed "sugar-free" due to the fact that the sugar comes from natural sources.

Enchilada Sauce

Enchilada Sauce

This is a great tasting AND healthy enchilada sauce! Pair it with our Zucchini Enchilada recipe for a low-carb meal!

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Enchilada Sauce
Diet Level:5
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Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Cups
Ingredients
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Cups
Ingredients
Diet Level:5
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Instructions
  1. Heat saucepan over medium heat. Add the oil and garlic. Sauté until golden, about 1 minute.
  2. Add the broth, tomato sauce, chilies, chili powder, cumin, salt and pepper.
  3. Bring to a boil then reduce the heat to low and simmer, uncovered, for 7-10 minutes.
  4. Set aside to use immediately OR refrigerate or freeze until ready to use.
Slow Cooker Cubed Steak with Olives

Slow Cooker Cubed Steak with Olives

This slow cooker recipe is a flavorful, budget-friendly and family friendly dish you can make ahead and freeze. Just let it thaw in the fridge the night before to reheat.  It’s great served over cauliflower rice.
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Slow Cooker Cubed Steak with Olives
Diet Level:5
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Prep Time 5 Minutes
Cook Time 4 Hours
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Prep Time 5 Minutes
Cook Time 4 Hours
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Season beef with garlic salt and black pepper to taste.
  2. Place into the slow cooker, top with red bell pepper and onion.
  3. Pour tomato sauce and water over everything and add the olives, along with the olive juice.
  4. Cover and cook in slow cooker for 4 hours on high.
  5. Serve over cauliflower rice and with avocado.
Slow Cooker Ground Beef Tacos

Slow Cooker Ground Beef Tacos

Here’s a super easy slow cooker recipe for taco night! Be sure to check out the option in the “notes” for grain-free tortillas that can be found at Whole Foods!

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Slow Cooker Ground Beef Tacos
Diet Level:5
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Prep Time 5 Minutes
Cook Time 4 Hours
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MEXICAN SPICE INGREDIENTS (simply combine all together and mix)
Prep Time 5 Minutes
Cook Time 4 Hours
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Servings
Ingredients
MEXICAN SPICE INGREDIENTS (simply combine all together and mix)
Diet Level:5
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Instructions
  1. Add ground beef to your slow cooker.
  2. Top with onions and tomato paste.
  3. Prepare Mexican Spice and mix into the ground beef.
  4. Add in chicken broth and vinegar.
  5. Stir the mixture around to coat most of the meat.
  6. Cook for 4-6 hours on low heat.
  7. Serve with non-grain tortillas* and any other taco toppings. (See notes for tortilla suggestions.)
Cauliflower Jalapeno Fritters

Cauliflower Jalapeno Fritters

You can make these fritters ahead in big batches and freeze them, crisping them up in the oven again just before serving. You can serve them with cashew cream or cashew yogurt for dipping or they are good just plain.

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Cauliflower Jalapeno Fritters
Diet Level:6
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Prep Time 15 Minutes
Cook Time 30 Minutes
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Fritters
Ingredients
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Fritters
Ingredients
Diet Level:6
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Instructions
  1. Steam the cauliflower for about 10 minutes, or until very fork tender.
  2. Meanwhile, mix together all remaining ingredients save for avocado oil. Let the cauliflower cool slightly (so you don't end up with scrambled eggs) before using a wooden spoon to mix it into the egg mixture, mashing it as you go. You should end up with a lumpy looking batter — bits of cauliflower are great, but you want the egg and flour to be evenly distributed.
  3. Heat a large frying pan over medium heat, then coat the bottom lightly with avocado oil (or other high-heat oil of choice).
  4. Using two teaspoons, spoon batter into pan, pressing each fritter flat with the back of your spoon.
  5. Cook for 2-3 minutes on each side, or until you see the edges begin to turn golden. Transfer to paper towel. To keep warm, store in oven at 200°F until ready to serve.
Recipe Notes

These can be made ahead and frozen. Simply transfer directly from the freezer to a 350°F oven and reheat until crispy again.

Braised Short Ribs

Braised Short Ribs

Yet another very quick, slow cooker recipe! These short ribs can be paired with just about ANY side dish! If you want to put together a REALLY QUICK DINNER, just open up one of those bags of salad greens, tossed with a sugar-free dressing, microwave some broccoli or your favorite veggie, and DONE!  Dinner is on the table! Even your hubby will love this one!!!

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Braised Short Ribs
Diet Level:6
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Prep Time 10 Minutes
Cook Time 4 Hours
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Prep Time 10 Minutes
Cook Time 4 Hours
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Place the short ribs in the bottom of your slow cooker.
  2. Mix together the tomato sauce, tomato paste, orange juice, apple cider vinegar, garlic powder, onion powder, chipotle powder, salt and pepper.
  3. Pour the braising sauce over the ribs and turn the slow cooker to high for 4 hours.
  4. Turn the slow cooker off, let the meat cool and rest, and serve!
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