Chili with Italian Sausage, Peppers and Onions

Chili with Italian Sausage, Peppers and Onions - Healing and Eating

I love Italian sausage with red bell peppers and onions, so I decided to make it into a summer chili with shredded zucchini. I bought spicy Italian sausage, but it can easily be made with sweet Italian sausage instead. Everything cooked up very quickly so it was a nice meal that took only 15-20 minutes to make. Plus, it made a lot of food, and I’m always a fan of leftovers!  This turned out to be an easy one pot meal that I can definitely, see myself repeating in the future.

Chili with Italian Sausage, Peppers and Onions
 
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Serves: 3-4
Ingredients
  • 4 spicy Italian sausages
  • 4 zucchinis, shredded
  • 1¾ cups of red bell pepper, diced
  • 2 cups of white onions, diced
  • 2 tsp of sea salt
  • 1 tbsp of coconut oil
  • 5-6 grinds of fresh ground black pepper
  • (optional) 1 tbsp of chopped fresh flat-leaf parsley for garnish
Instructions
  1. Shred zucchini in a food processor, and chop onions, and bell pepper.
  2. Saute diced onions in coconut oil in a large dutch oven for a few minutes.
  3. Remove sausage from casing, and add to dutch oven.
  4. Stir until sausage is cooked through, about 5-10 minutes. Add diced red bell peppers when sausage is mostly cooked. This is added towards the end, so that the bell pepper stays firm and crisp. (The way I like it) If you like them soft, add them earlier with the onions.
  5. When sausage is cooked, stir in the shredded zucchini, and serve.
  6. (optional) add some chopped fresh parsley for garnish

Pickled Red Onions

Pickled Red Onions - Healing and Eating

These quick pickled red onions taste delicious over a salad or with Mexican food. They are really easy (and fast!) to make and I can definitely think of a ton of uses for them. For instance, add them to taco lettuce wraps, include them in a mexican cobb salad, or serve them over chili. Think of them as a delicious edible garnish that will   be sure to impress your friends and family.

Pickled Red Onions
 
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Serves: 16 oz
Ingredients
  • 1 cup of water
  • 2 cups of white vinegar
  • ½ cup of honey
  • ½ tsp sea salt
  • 3 grinds of fresh black pepper
  • 1 bay leaf
  • ½ tsp ground cumin
  • 1 whole red onion, sliced
Instructions
  1. Slice red onions and add to a saucepan with the rest of the ingredients.
  2. Bring everything to a boil, and let boil for 5 minutes.
  3. Then transfer pickled onions to a jar, and fill jar with remaining brine (or liquid).
  4. Refrigerate for at least 24 hours. Then enjoy.

Dark Cherry Popsicles

Dark Cherry Popsicles - Healing and Eating

These dark cherry popsicles contain no added sugar, not that you need any since the cherries are so sweet! I had my hubby taste test just to be sure it wasn’t just me that thought these were sweet enough. Normally, I just snack on them frozen, since they come pitted and frozen from Trader Joes. Look for a bag that says Pitted Dark Sweet Cherries.

I did two versions of the popsicles to see which one turned out prettier and/or tasted better. In the first version, I defrosted the cherries overnight in the fridge, completely blended them with no added water, and made them into popsicles. The second version, I added a little bit of water (to get it to blend) and used frozen cherries.

The color was a little brighter on the frozen cherries and I kept the blended cherries pretty chunky. You do get air bubbles spooning a chunky mixture into the popsicle molds, but I don’t mind if it doesn’t look completely perfect. In fact, it looks more homemade which I always think is a good thing. My hubby said they tasted the same, but here is what they look like side by side … I prefer the frozen with air bubbles since the color is a little bit brighter, but either way they are delicious.

Frozen and Defrosted Cherry Popsicle Comparison - Healing and Eating

Dark Cherry Popsicles
 
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Serves: 10 popsicles
Ingredients
  • 2 1lbs bag of pitted dark cherries (Trader Joes)
  • ¼ cup of water
Instructions
  1. Place cherries and water in a Vitamix and blend. Use the masher to mix if it gets stuck or add more water.
  2. Spoon the cherries slushie mixture into popsicles molds, and freeze for a few hour or overnight, depending on strength of freezer.
  3. When done, run under hot water to remove from molds, and place on parchment paper back in freezer to create frost effect.
Notes
Drink leftover cherry slushie mixture or save for a berry smoothie later.

BLT Salad with Avocado

zBLT Salad with Avocado - Healing and Eating

This BLT salad with avocado will make your taste buds very happy. I definitely didn’t miss the bread. The key to making this salad awesome is the bacon. I made my own bacon bits (or bacon lardons if you want to be fancy!) Plus, I used a mixed variety of cherry tomatoes for different colors and flavor. I also made a lemon dijon dressing with some fresh lemon juice, which is crazy important to cut through the fat from the bacon and avocado. Seriously, I could drink this dressing it’s so good. It’s actually my favorite dressing to use if there is bacon involved. When you’re eating fatty foods like bacon and avocado, you need some acidity to balance it out and make the dish taste light and fresh. I loooove my paleo fats! And, this dish has them in abundance – bacon fat, avocado, and olive oil. Sounds good right?

BLT Salad with Avocado
 
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Serves: 3-4
Ingredients
  • 3 romaine hearts, chopped
  • ½ cup of mixed cherry tomatoes, halved
  • 2 avocado
  • 12 oz package of bacon (or 2 tbsp of bacon bits per salad)
  • ½ cup of fresh lemon juice (about 5 lemons)
  • 1 cup of extra virgin olive oil
  • ½ tsp sea salt
  • 2 tbsp dijon mustard
  • 2 tbsp of honey
  • (optional) fresh ground black pepper to taste
Instructions
  1. Chop bacon up into small pieces and saute in batches until golden brown. Drain on paper towels and set aside.
  2. Chop lettuce, halve cherry tomatoes, and slice avocados.
  3. Combine ingredients on a large plate and then sprinkle 2 tbsp of crispy bacon bits over top.
  4. For the dressing, in a container mix lemon juice, sea salt, olive oil, dijon mustard, and honey. Drizzle over salad.
  5. (optional) add some fresh ground black pepper to taste.

Shrimp and Zoodles with Roasted Cherry Tomatoes

Shrimp and Zoodles with Roasted Cherry Tomatoes - Healing and Eating

Shrimp and zoodles with roasted cherry tomatoes is a light Italian dish that is perfect for summer. I went a bit overboard buying cherry tomatoes, but they are crazy delicious since they are in season, plus they were on sale. So, this likely won’t be the last recipe with them this summer. I also roasted some red onions with balsamic vinegar and sauteed the shrimp in some olive oil with garlic, and mixed it up with everything in the end. I’m really happy with result, and hope you guys like this recipe as much as I do.

Shrimp and Zoodles with Roasted Cherry Tomatoes
 
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Serves: 2-3
Ingredients
  • 4 zucchini
  • 3 small cloves of garlic, minced
  • 3 cups of cherry tomatoes
  • ½ lb of peeled and deveined shrimp
  • 1 red onion
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 4 large leafs of basil (chiffonade basil)
  • 1 tsp sea salt or to taste
  • some fresh ground pepper to taste
Instructions
  1. Half and quarter cherry tomatoes, roast in a baking dish with 1 tbsp olive oil and ½ tsp sea salt at 350 degrees for half hour or until soft.
  2. Julienne zucchini and set aside.
  3. Cover a baking sheet in foil and grease with olive oil.
  4. Slice red onion so you get medallions or rings. Drizzle with balsamic vinegar until both sides are coated and roast at 350 for 15-20 minutes or until onions start to soften and brown.
  5. Then add a tbsp of olive to a dutch oven and add minced garlic.
  6. Add shrimp and saute until shrimp are pink and cooked. Set shrimp aside then add roasted cherry tomatoes, and zoodles. Saute zoodles until soft about 3-4 minutes.
  7. Then stir in roasted red onions, fresh basil, half the shrimp, and ½ tsp sea salt
  8. Plate dishes, and add leftover shrimp on top.
  9. Then add some fresh ground black pepper and serve.

Grilled Flank Steak with Zoodles and Chimichurri

Grilled Flank Steak with Zoodles and Chimichurri - Healing and Eating

This was my first attempt at grilled flank steak. We live in an apartment so I used a nonstick grill pan (instead of an actual grill) from Costco, which I’m kind of loving. I also made some homemade chimichurri to go with the steak and zoodles. The chimichurri drips down through the pieces of steak and get all over the noodles, and makes them taste so good. Seriously, I could drink chimichurri. Plus, the extra will make great salad dressing for the week. If you don’t have a julienne vegetable peeler for zoodles I highly recommend the Kuhn Rikon Julienne Peeler.  Grilled Flank Steak with Zoodles and Chimichurri - Healing and Eating

Grilled Flank Steak with Zoodles and Chimichurri
 
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Serves: 3
Ingredients
  • 1 lb flank steak
  • 3 zucchini
  • 1 cup flat leaf parsley
  • ½ cup of extra virgin olive oil
  • 2 tbsp of raw and fermented red wine vinegar (by Eden Foods)
  • 3 cloves of pressed garlic
  • 1 tsp sea salt
  • ¼ tsp ground fresh black pepper
  • ¼ tsp red pepper flakes
Instructions
  1. With a vegetable julienne peeler, make zucchini noodles ahead of time. Use a fork to hold zucchini down instead of your hands to prevent injury.
  2. Add parsley, olive oil, red wine vinegar, pressed garlic, sea salt, black pepper and red pepper flakes to food processor to get chimichurri sauce.
  3. Grill flank steak on a grill pan for 5 minutes on eat side or until internal temperature reaches 130 - 135 degrees for medium rare. Then let steak rest for 10 minutes before slicing thinly against the grain.
  4. Saute zoodles in a little bit of olive oil for 4 minutes to soften them up before plating your dish. Add slices of flank steak on top, then drizzle or spoon chimichurri over steak. Enjoy!

 

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