Spicy Veggie Sausage and County Potatoes

Spicy Veggie Sausage and County Potatoes

by | Nov 5, 2018 | Health, Home, Recipes

Tender skillet potatoes are a hearty companion to veggie sausage, and kale in this savory skillet dish.

veggie sausage and country potatoes

 

What is a food you’ve been afraid to eat but recently decided to incorporate?  I’ve learned many people tend to have what they deem “good” foods and “bad” foods.  I don’t think it is fair to write off vegetables or food groups needlessly. 

I think what’s important is to make meals with foods in a way that is beneficial to your health and well-being.

If you guys have been following me along since the beginning of this blog, then you may know I believe in cycle-syncing.  This is lifestyle created by Alisa Vitti, the author of WomanCode, which involves eating and exercising based on where you are in your menstrual cycle.  You can read about how I got started with it and how it helped me here.

Let’s circle back to what I was talking about initially: good and bad foods.  So, during my luteal phase, I lean towards roasted, hearty dishes.  Earlier this year I began craving white potatoes during this phase.  While I do like potatoes (who doesn’t?), they were a feared food.  I’ve always heard they are nothing but carbs and mess with your blood sugar.

Personally, I did feel the effects of white potatoes on my blood sugar.  Though, the little root vegetable is a host of some valuable nutrients so I wanted to find a way to alleviate that problem.  The blood sugar spike can be mostly avoided by pairing potatoes with other substantial ingredients or reducing their starch.

veggie sausage and country potatoes    

Yes, you read that right.  It is possible to reduce the starch in potatoes! 

Here is how:

It’s no secret potatoes are super starchy.  Though, there is a way to cut down that starch and get crispier potatoes!  If you can plan ahead, peel and chop your potatoes and cover them in water.  Let them soak in a water bath in your fridge for at least 24 hours.  If you soak them longer, you can change out the water, too. 

Then, when you’re ready to cook, drain the water and rinse the potatoes.  Pat them dry and cook up in a skillet or in the oven.  The interiors will still get soft and fluffy but the outside develops a crispy coat.  I’ve tried this method for cooking potatoes different ways and I notice a difference in how I feel after eating them.  My blood sugar isn’t spiked and I satisfy my craving for potatoes. WIN-WIN!

Give this method a try by cooking some homemade oven fries or the following skillet country potatoes with veggie sausage. 😉

veggie sausage and country potatoes

Spicy Veggie Sausage and County Potatoes
Recipe Type: Brunch
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 2 servings
Tender skillet potatoes are a hearty companion to veggie sausage and kale in this savory skillet dish.
Ingredients
  • 1/3 cup onion, finely chopped
  • 1/3 cup green bell pepper, finely chopped
  • 2 ½ cups, russet potatoes, chopped into cubes
  • ¼ tsp garlic powder
  • 2 Hilary’s Spicy Veggie Breakfast Sausages
  • 1 ½ cups frozen or fresh kale, chopped
  • Salt and pepper
  • Optional: Spicy Mayo, for serving (see notes)
Instructions
  1. In a cast-iron skillet, on medium heat, sauté the onion and green bell pepper with a pinch of salt until soft—about 5 minutes.
  2. Add the chopped potatoes, garlic powder, and another couple of shakes of salt. Don’t skip this or the potatoes won’t be nearly as tasty!
  3. Cook until the potatoes start to brown and then stir them around. When it looks like the potatoes are slightly browned on the outside, place the veggie sausages into the skillet. Then, cover the pan with a lid so the potatoes can cook through. I like to let mine get nice and soft on the inside but cook time will vary depending on how small you chopped the potatoes. Cook time is anywhere from 20-40 minutes.
  4. While the potatoes cook, you can make the optional spicy mayo.
  5. The potatoes are ready when you can pierce a potato cube with a fork. Taste it to see if it is tender enough for your liking and, if so, stir in the frozen or fresh kale. This only takes about a minute so the kale can wilt and soften. Sprinkle some fresh cracked blacked pepper over it all and enjoy!
Notes
Spicy Mayo two ways:[br][br]Chipotle Mayo[br]2 tbsp chipotle in adobo sauce, finely chopped[br]4 tbsp vegan mayo or mayo of choice[br][br]Kimchi Mayo[br]4 tbsp spicy kimchi with brine[br]3 tbsp vegan mayo or mayo of choice[br][br]The spicy mayos will not be smooth but the flavors will still be excellent. This is how I enjoy them but you may also blend these us to make them smooth.

The veggie sausage and country potatoes serves 2 modest portions as a meal or side.  I like to eat this skillet dish as a meal with the spicy mayo drizzled on top.  You can eat it with a spinach and tomato salad (yum!) or eggs, if you eat eggs.

For more savory brunch inspiration check out my Fresh Shakshuka and Egg, Zucchini, and Pesto Tacos.

Thanks for reading and thank you to Hilary’s for allowing me to test out some of their plant-based patties.  You can find these in a store near you using the store locator on the Hilary’s Eat Well website!

xoxo,

Melanie

 

Mango Blackberry Coconut Baked Oatmeal

Mango Blackberry Coconut Baked Oatmeal

by | Jul 4, 2017 | Health, Home, Recipes

You all know I enjoy cooking, but I can also appreciate the savior that is meal-prepping.  It makes a difference to batch-cook entrees or staples items to have easy to assemble meals throughout the week.  I thought lunch, dinner, and snacks were the only thing worth prepping until today.  This past weekend I whipped up a Mango Blackberry Coconut Oatmeal Bake for my family breakfast and got to ride the wave of leftovers for two days.   And let me tell ya…

Oatmeal bakes are highly underrated. 

Not only is the one-dish meal convenient for feeding a crowd but it keeps really well, too!  It tastes amazing on Day 1 but then something magical happens when the leftovers go into your fridge.  The texture gets better and the flavors meld together even more (similar to the way banana bread gets better the day after you bake it)!  Leftovers keep well for up to 5 days in the fridge. You can eat it cold, if you prefer, but I like to reheat a portion in the microwave for a minute, then add it to a cast-iron skillet greased with coconut oil so the bottom gets crispy. 😉  Oooh yeaaah.

Plus, if I haven’t already convinced you, baked oatmeal is versatile and a great way to use up lots of fruit.  My inspiration for baked oatmeal actually comes as an adaptation of a Love and Lemons recipe for Blueberry Coconut Baked Oatmeal.  Her recipe is splendid but this tropical version with mango and plump juicy blackberries is so perfect for summer! 😀

This bake can be assembled ahead of time or simply the day you want to serve it.

Also, don’t be put off by the long list of ingredients.  You likely have most of them on hand already and, if not, sub in what you do have!  I like making the oatmeal mixture the night before so that way all I need to do is slip it into the oven in the morning.  EASY.  The oatmeal could also be assembled and baked straight away if that’s more your thing. My instructions are for the latter option but do what works for you.

Mango blackberry coconut baked oatmeal

If you like oatmeal, also be sure to check out my single-serving

Zucchini Stovetop Oatmeal!  It is chewy, creamy, and involves zero fruit!

Mango blackberry coconut baked oatmeal

Who’s making this for weekend brunch? 🙋 Drop me a comment or tag me on Instagram if you do!

Mango Blackberry Coconut Baked Oatmeal
Recipe Type: Breakfast, Brunch
Cuisine: American
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
  • 2 tablespoons ground flaxseed + 6 tablespoons warm water
  • ¾ cup water or almond milk
  • 2 tablespoons melted coconut oil
  • ¼ cup brown sugar or coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¾ teaspoon sea salt
  • ¾ tsp vanilla extract
  • ½ tsp coconut extract (optional)
  • 2 cups whole rolled oats
  • ½ cup chopped or slivered almonds (save half for topping)
  • ⅔ cup coconut flakes (save half for topping)
  • 1 cup packed diced mango (from about 2 large mangoes)
  • ½ – 1 cup blackberries (mixed in or as topping)
Instructions
  1. Preheat the oven to 350°F and grease an 8×8-inch (or 9×11) baking dish with coconut oil or use cooking spray.
  2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
  3. Then, combine the water OR almond milk, coconut oil, and brown sugar and whisk to combine.
  4. Next, add in the baking powder, cinnamon, salt, and extracts. Stir in the rolled oats and HALF of the almonds and coconut flakes.
  5. Mix in the mango (and blackberries, if desired. I like to serve them fresh, as shown in the photo) before pouring the mixture into a baking dish. Cover the top with reserved coconut flakes and chopped almonds, lightly pressing the toppings into the oatmeal.
  6. Bake for 40-50 minutes or until the top is crisp and golden. If the coconut flakes have browned then definitely remove the bake from the oven.
  7. Lastly, let the oatmeal cool for 10 minutes before slicing and serving. Top with as many fresh blackberries as your heart desires!
Notes
You can substitute whatever fruit you like. I find that 1-1 ½ cups of fruit is ideal. The bake is only lightly sweetened but you can add in an extra ¼ cup of either sugar if your fruit isn’t very sweet or if you just prefer sweeter food.

Mango blackberry coconut baked oatmeal 

Adapted from: Love and Lemons Blueberry Coconut Baked Oatmeal