Sausage, Kale and Cauli Casserole
- 1 large head cauliflower – cored and cut into bite size florets ( or idk up Trader Joe’s already done for you Florets!)
- 1 tbsp coconut oil
1 lb italian sausage
1 med yellow onion – chopped
3 cloves garlic minced
1 tbsp fresh thyme
1 (28 oz) can diced tomatoes
4 cups kale – chopped
1/2 cup walnuts ** optional
Directions
Preheat oven to 350 F. Bring a large ot of water to boil. Add cauli florets and oil for 2-3 mins. Drain and rinse with cold water. Set Aside
heat coconut oil in a large pot over medium heat. Add sausage and cook, stir to break up large pieces, cook until mostly (80%) cooked
Add onion and cook, stirring occasionally- 3-5 mins
Add garlic and thyme. Saute for 1 min – add tomatoes and bring to rapid simmer. Cook 3-5 mins
Stir in Kale until wilted. Season to taste with Salt and pepper. Remove from heat and stern cauliflower. Transfer the mixture to a large casserole dish (9x 13) top with walnuts (optional)
BAKE for 15 mins.
** I love topping this with shredded pecorino -sheeps cheese.
ENJOY!!
Chinese Cabbage Salad
Dressing:
- 1/4 cup rice vinegar
- 3 tbsp Apple cider vinegar
- 3/4 cup EVOO
- 2 tsp minced ginger
- 2 tsp minced garlic
- 5 tbsp raw honey
- 1 tsp toasted sesame oil
- 1 large grapefruit juiced
SALAD
8 cups shredded cabbage
2 carrots shredded
1/2 red onion chopped
chopped fresh cilantro
Toppings:
Shredded chicken, sliced cold flank steak, flaked Tuna (wild planet is great) Avocado , sunflower seeds, walnuts, cashews