One Pan Sausage, Asparagus + Sweet Potatoes

One Pan Recipes are meant to make your life easier! You can significantly cut-down on cooking time without sacrificing the taste or nutritional benefits of a healthy meal! I can’t stress enough the importance of using high-quality meat for this recipe as sausage can come with lots of unwelcome preservatives and fillers. I recommend getting organic when possible, and if not look for the nitrate-free varieties.

One Pan Sausage, Asparagus and Sweet Potatoes Recipe

Ingredients:

• 1 package of organic mild chicken sausage (or preferred flavor.

• 2 sweet potatoes

• Bunch of asparagus

• Everything But the Bagel Seasoning

• Pink salt + pepper

• Extra virgin olive oil

Directions:

1. Preheat oven to 425 degrees.

2. Cut up sausages, dice sweet potatoes and cut the ends off of the asparagus.

3. Add to sheet pain and drizzle with olive oil, Everything But the Bagel Seasoning (I got it from Trader Joe’s), pink salt and pepper.

4. Cook for 25-30 minutes.

   If your sausage is precooked already may want to remove it from oven sooner than the veggies, depending on the consistency you like (we prefer that grilled taste so I leave it in for the duration).

5. Let the pan cool and serve using spatula for easy removal.

**DIY Everything But the Bagel Seasoning

The Everything But the Bagel Seasoning blend is a favorite in our house for breakfasts, lunches and dinners! If you don’t have it handy, you can easily make your own blend! It consists of sesame seeds (white and black), sea salt flakes, dried minced garlic, dried minced onion, and poppy seeds. Combine the ingredients and sprinkle on the meat and veggies.

TIP: If you like spicier food, by all means you can use a hot or seasoned sausage blend instead. The mild version we use has a little bit of a kick to it already, so combined with the seasoning it’s quite flavorful.

Skillet Sweet Potatoes

Get all the nutrients and fuel you need from this super easy recipe!!

Ingredients:

• 2 sweet potatoes (cut into cubes)

• 1 cup chopped spinach

• 1 bell pepper

• 1/4 cup of diced onion

• Handful of fresh cilantro

• Pink salt + pepper

• Red Pepper Flakes

• EVOO or coconut oil

Directions:

1. Cube sweet potatoes, dice up the onion, cut-up bell pepper into small pieces, and chop the spinach.

2. Cook all veggies over EVOO or coconut oil on stovetop with a sprinkle of pink salt and pepper, frequently stirring. Cook until potatoes start to soften and brown. Can cover with lid for a few minutes to speed up the process, but do not leave on for the entire time.

3. Remove from heat and top with crushed red pepper and fresh cilantro.

Taco Lasagna

Taco Lasagna: A mexican twist on the traditional comfort food! And it will fill-up the family for more than one dinner! I used all organic ingredients. If you are vegetarian, leave out the meat and add extra beans. For vegan or dairy-free use all beans and a plant or nut based cheese instead. 

Ingredients:

-Small corn shells
-1lb grass fed ground beef
-1/2 package of mild shredded cheddar (I like the thicker 365 brand bc melts like mozzarella)
-1 can garbanzo beans
-1 can black beans
-2 bell peppers (color of your choice)
-1 handful of romaine lettuce
-1 handful of fresh parsley
-Organic taco seasoning packet
-1 Tsp cumin
-1/2 an avocado
-1 container of salsa (I prefer the 365 black bean corn salsa)

RECIPE:

1. Preheat oven to 350. Brown the ground beef on stove top, mix with taco seasoning. At the same time add a drizzle of olive oil and heat can of garbanzo beans, black beans and diced bell peppers with cumin in a pan on low to medium heat. 

2. Once meat is done add the bell pepper/bean mixture to the the meat pan and stir. Add jar of salsa and mix well. 

3. Spray the bottom of Pyrex dish or wipe with olive oil. Add 6 corn tortilla shells for the bottom layer. Then top with the meat mixture, then cover with shredded cheese. After that, repeat the next layer by adding another 6 shells, then meat mixture, then cheese. 

4. Cook in oven at 350 for 20-25 minutes, until shells are crispy. Let cool and top with chopped romaine lettuce, cilantro and diced Avocado--can also drizzle on some fresh lyme juice. Cut with a knife and serve with spatula like lasagna.

Italian Veggie Tortellini Soup

This soup is super easy and super satisfying for these colder winter evenings!! I used all organic products to put this recipe together!

Ingredients:

• 2 packages of cheese tortellini
• 2 zucchinis
• 1 large container of organic vegetable broth
• 5 large carrots chopped up
• Handful of fresh parsley
• 3 garlic cloves
• 1 jar of organic basil marinara sauce
• Olive oil (for sauteing carrots) 
• Dried Italian seasoning 
• 2 cups of chopped spinach 
• Pink salt and pepper to taste

Directions:

• Cut up veggies and sauté carrots in pan with olive oil to soften a bit.
• Add zucchini, garlic, veggie broth, spinach, dry seasonings, and marinara to large pot on stove-top. (I only used 3/4 of the jar of marinara for a more soupy consistency)
• Add carrots and parsley to the pot. 
• When veggies seem softened enough, add the tortellini and cook for about 15 minutes or until soft. (careful to not overcook the pasta)
• Garnish with more fresh parsley, salt, pepper and optional-parmesan cheese

**Can also cook in a crock-pot, but same as the above recipe do NOT add in the tortellini until the last 15-20 minutes because they will get soft quick. Time will vary based on your crock-pot**