Sausage and Veggies

sausageveggies

Have you ever had one of those moments where you feel as petulant as your two year old? Because you’ve been busy doing errands and you both need to eat and there is no prepared food in sight, and you refuse to break down and eat at a less-than-healthy restaurant (which is just about everything when you have allergies)?

And as I drive by a Taco Time I wonder: is it really better than fainting from hunger?

So as the same two questions get hurled at me from the backseat “Why this?” “Why that?” the tension mounts on the way home. The darling sweet girl becomes a mighty force to be reckoned with as the hunger deepens. And mom needs to eat too.

That is a recipe for momentarily forgetting the beautiful, sacred moments of being together and radiating love for each other.

How we cope?

The first thing we do when we get in the door is drink a Nuplus each. I have to mention it because it is only thing that keeps us happy (and sane) in these types of moments. We feel nourished in under 2 minutes and it holds us long enough to create some sort of meal.

Thank God for Sunrider. I say that so many times everyday.

Then that little face looks up and says, “More please, Mommy!” And I can feel the love radiating once more in both of us. That force to be reckoned with in a two year old body becomes a darling angel as we both calm down and start feeling good again.

Now it’s time to eat.

We are still hungry, so we need something hearty and quick. This is one of our favorite stand-bys as it takes only about 15 minutes to make.

Sausage and Veggies

Ingredients:

  • Bulk sausage (PCC brand Chicken Apple or Turkey Breakfast are the best)
  • 1/2 organic onion, chopped
  • 1-2 cups frozen okra (or fresh if you can get it)
  • 4 leaves of organic kale, chopped
  • a big handful of organic cherry tomatoes
  • 1 organic baby bok choy, chopped
  • 1 cup green olives, chopped
  • 2 Tablespoons organic sunflower or organic coconut oil
  • 1 teaspoon organic Italian herbs (basil, oregano, rosemary, etc). We used a premixed blend from PCC’s bulk spice section.

Dishes Used:

  • Knife and cutting board
  • Pan and spatula

Directions:

  1. Heat up a pan on medium heat and add in oil. 
  2. Brown sausage on both sides and cut into pieces.
  3. Add onion and herbs and mix well.
  4. Once onion is translucent, add the rest of the ingredients and mix well.
  5. Cook until kale and okra are a nice, bright green, about 4-5 minutes.

That’s it!

 

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