Exciting news! As of today, I’ve officially reached 500 followers on my Instagram page! It’s a small milestone, but I’m really happy that I’ve been able to connect with so many people and hopefully inspired them to try out some of my recipes and quick tips for living a healthy, (mostly)* gluten-free lifestyle without spending an extravagant amount of money. I start graduate school in a few short weeks, and I’m looking forward to continuing to post and blog about my mishaps and adventures along my way to an M.Ed!**
To thank you all for the support over the past couple of months since I started this blog, I’m sharing a recipe for a Sausage and Sweet Potato Skillet dinner. It’s easy to make, although I must warn you that it is slightly time-consuming, but totally worth it! From start to finish, this baby should be ready in about an hour and a few minutes 🙂 Plus it’s filled with all kinds of delicious, healthy food that you get to eat all at once! What could be better!
First, get yourself a big bowl of kale.
Jk…you do need a lot of kale…and I kind of overdid it…but everything tastes better with more veggies!
- 2 sweet potatoes
- 2 tbsp coconut oil
- 1 lb. sausage (any kind/flavor; I used Italian)
- 1/4 cup dried shallots
- 1/4 tsp minced garlic
- 4 cups kale, removed from stems
- 2 cups (or about 4 servings) rice
- 1-2 tbsp of your favorite seasoning***
- Preheat oven to 400 degrees. Clean the sweet potatoes, and pierce them with a fork a couple of times. Place them on the middle rack of the oven and bake for about 45-50 minutes. The actual time will depend on the size of your potatoes. When the potatoes are done, allow them to cool almost completely before chopping them into bite-sized pieces.
- While the potatoes are baking, start cooking the rice. For the amount needed for this recipe, it should take about 45-50 minutes. Just follow the instructions on the package for the particular rice you are using. Feel free to try this with quinoa, or any other type of gluten-free grain!
- Heat up a large skillet, and add the coconut oil. Let the oil heat for a bit, and then add the sausage, shallots, and garlic to the pan. Keep the heat on medium. Break the sausage up with a fork as it cooks. Stir the mixture frequently until the sausage is cooked through and broken into bite-sized pieces.
- While all these other things are going on, remove the kale leaves from their stems. Make sure you rinse your kale well because fresh kale tends to have a lot of dirt stuck in the leaves closest to the stems!
- When the sausage is finished cooking, add the kale leaves and seasoning to the skillet. Cover the pan, and allow the kale leaves to wilt. This will take about 5 minutes, but will depend on how much kale you use!
- Add the sweet potato pieces to the skillet, and cover. Let the mixture sit for about 2 more minutes to allow the potatoes to warm up and mix in with the different flavors.
- Serve the skillet mixture over the rice, and enjoy!
Once again, I hope that you find this dish relatively easy to make, and to be very versatile. You can definitely substitute the sausage for ground beef, or pulled chicken or pork. Choose any seasoning you like! The rice can be exchanged for quinoa, and the sweet potatoes could be swapped for roasted golden or red bliss potatoes. And spinach is always an easy alternative to kale!
Peace, love, and the 500 Club,
*All of my recipes are intentionally gluten-free, to accommodate my food allergies. However, I have been known to *cheat* a little, especially when it comes to irresistible desserts (aka cookie dough ice cream)
**Hopefully coming in May 2017!!
***I used Penzey’s Mural of Flavor seasoning, because it includes so many spices and tastes without adding plain salt!