Thursday Thoughts

I’m doing my best to be mindful about how I’m living: to be kind and patient, and not to impose bad mood on somebody else. Being mindful is as good a way to be spiritual as anything else.

–Deirdre O’Kane

2017 Books!

A simple blog post that I can continue to return to as I finish reading books throughout 2017! I have a goal to increase reading for pleasure, but also to read all the books I’ve purchased over the last few years.

2017 Books!

  • I Could Chew on This: And Other Poems by Dogs by Francesco Marciuliano
  • The Girl with the Lower Back Tattoo by Amy Schumer

Sausage Zoodle Marinara on Roasted Eggplant

We’re on a zoodle kick, can you tell? Several weeks ago a friend of mine (via snapchat) asked if I was cooking dinner one particular evening and I replied and said, probably? Nothing specific planned though. He replied and said, oh well you should cook dinner and snap it, I always like to see what you create. So, I did and here is what I ended up with that evening.

Sausage Zoodle Marinara on Roasted Eggplant

  • Zoodles (I used zuchinni)
  • Sausage sliced (of choice)
  • One white onion, loosely diced
  • 1 stick Kerrygold garlic herb butter
  • Dried basil
  • Sugar free marinara sauce
  • 1 eggplant
  • Avocado oil
  • Sea salt
  • Black pepper

Start by getting the eggplant roasting so it’s finished at the same time as the zoodle marinara. This is my favorite method for roasting eggplant as it gets a little more crisp, rather than being more spongey/mushy. Wash and thinly slice your eggplant. Place slices on a lightly greased and foiled cookie sheet (if you don’t grease the foil it will stick really bad). Generously drizzle avocado oil on the slices and sprinkle with sea salt and fresh ground black pepper. Roast in the oven at 400 degrees while preparing the rest of the dish.

Start by melting the stick of butter in a saute pan, then add the diced white onion and cook for about 4 minutes. Add marinara sauce, cut sausage and dried basil. Saute for about 10 minutes until the sausage is heated through. Add the zoodles, and saute another 5 minutes or, until done to your preference (I prefer al dente). Sprinkle with sea salt and fresh ground black pepper.

Place roasted eggplant slices on a plate and top with sausage zoodle marinara! Reheated really well.

*side notes: I use avocado oil because it has a higher smoke point and doesn’t create carcinogens when heated at high heat. I use Bilinski’s brand sausages (pre-cooked) and for this recipe I used their wild mushroom with Italian herbs – they’re my favorite chicken sausages, super clean ingredients from pastured chickens. Sugar free marinara-getting easier to find! Super Target is where I buy mine, and they now carry 3-4 different brands that have zero added sugar. Last, I don’t really measure things, I just kind of eyeball and taste-test, if I think there should be more of something I add it, but I start with less and then add more since I can’t take ingredients back out

Thursday Thoughts

As I would not be a slave, so I would not be a master. This expresses my idea of democracy.

–Abraham Lincoln

Thursday Thoughts

Complaining not only ruins everybody else’s day, it ruins the complainer’s day, too. The more we complain the more unhappy we get.

–Dennis Prager