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
Full credit goes to my sister’s co-worker who told her about this little gem and she passed it along to me! Threw it together yesterday and it is super tasty (odd combination I wouldn’t have normally thought to put together), but nonetheless will add this to my rotation! It reminds me of a BLT in salad form. I think it normally calls for spiralized cucumber but I just didn’t have time to do that over lunch yesterday and I’m also not sure if it has an official name. So, thanks to my sister’s co-worker whom I have not met 🙂
Cucumber Bacon Salad
- Cucumber (sliced, spiralized, etc.)
- Cherry tomatoes, halved
- Bacon pieces
- Mayo (I use Primal Kitchen)
- Dash of salt/pepper
I didn’t measure any ingredients, I just eyeballed it so feel free to use as much of each ingredient as you prefer for your own taste. Toss them all together and enjoy fresh (this would be a great dish to make for any kind of party, tailgate, etc.)!
Typically Seth and I vacation each year over the week of Thanksgiving, it’s always a good time for us both to be away. Last year we had a long vacation to Peru and we’re in the midst of planning another long international trip next May, so this year we decided to stay domestic. Because we had such a wonderful experience staying with Belmond (properties) on our trip through Peru and were so impressed with their organization and handling of our itinerary, we decided to stay with them again in the US. They only have three properties in the US and one happens to be in Charleston, SC…where we decided to vacation this past Thanksgiving. We have close friends that used to live in Charleston, and have always heard wonderful things about the city (food, how walk-able it is, history, etc.).
We had a lot of fun while we were there, and for the most part ate our way through the entire city. We’re huge seafood fans so we consumed copious amounts of all things seafood while in town, including She Crab Soup – goodness that stuff is amazingness in a bowl.
Now that we’re back home and I’m not traveling for work for a while I’m cooking more again, and especially soups since Minnesota is all of a sudden frozen tundra. I put this soup together the other night and it is hearty and rich. It isn’t quite She Crab Soup but it has the flavor! I just wanted to substitute for some cleaner and more nutrient rich ingredients in mine.
Not Quite She Crab Soup
- 2 cans full fat coconut milk
- 32 oz chicken stock
- 1/3 cup sherry cooking wine
- 1 1/2 white onions, diced
- 3 TBSP minced garlic
- 6 drops of Tabasco sauce
- Couple shakes of cayenne pepper
- 1 stick garlic herb Kerrygold butter
- 13 – 16 oz lump crab meat (I used blue crab)
- 2 TBSP tapioca starch mixed with water (gluten-free thickener)
- Sea salt and fresh black pepper to taste
Combine everything except the crab meat and bring to a boil, continuing to stir so the onions cook and start to become transparent. Add the crab and let the soup simmer for 30 minutes or so until more crab flavor is incorporated. I drained one can of crab meat, but used the juices in the other can for more flavor.
Bear with me…I know pizza is not to be messed with, BUT I still really enjoy the flavors of pizza without the impending delayed blood sugar spike from the crust, and the overall gross feeling I get when I eat any grain in general. Years ago Seth introduced me to his favorite kind of pizza – pepperoni and banana (pepperoncini) pepper, YUM. The spiciness of the pepperoni with the vinegary-ness of the peppers is a perfect match! Last Thursday I was craving eggs, but with some different flavor. I happened to have uncured pepperoni and banana peppers, with a few other ingredients so I decided to make a pepperoni pizza egg scramble – really easy and tasty!
Pepperoni Pizza Egg Scramble
- 3 eggs
- 1/4 cup mild banana peppers, cut into pieces (I would’ve added more, but that’s all I had)
- 1/2 cup uncured pepperoni, cut into pieces
- 1/4 cup sun dried tomatoes, cut into pieces
- Garlic goat cheese
- 2 TBSP ghee
Melt ghee in a saute pan and break eggs, scrambling. Add cut up pepperoni, banana peppers and sun dried tomatoes (I find it easiest to use kitchen shears and just cut right into the pan). Continue sauteing until eggs are cooked and all other ingredients are warm. Season with salt, pepper and top with dollops of garlic goat cheese.
We’ve been cleaning up our act around here with eating – mostly tightening things back up to where they were and incorporating more whole foods instead of gluten-free convenience foods. Although, I always seem to forget (and it’s a good reminder) that whole food can be convenient too. I was wanting something sweet last week after lunch, so I pre-bolused for some fruit and waited for my insulin to start working then enjoyed a banana sliced with a sprinkle of sea salt and cinnamon. Easy, tasty, sweet and salty! Sometimes it really is as simple as fruit with a spice on it.