Sausage Stuffed Apples

I’ve entered a local cooking contest a few years in a row now, and this gem of a recipe happens to be an award-winner for the main entree category. The glorious scent of apples baking with maple syrup will give you all the fall feels, so get out your favorite football hoodie and start coring some apples. It is ideal for dinner, but the maple syrup flavor makes left overs suitable for breakfast too.

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Sausage Stuffed Apples

  • Servings: 6
  • Difficulty: Moderate
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Ingredients

  • 6 crisp apples, cored and hollowed (discard the seeds, save the flesh!)
  • 1 1/2 celery stalks, chopped
  • 1/2 onion, chopped
  • 1 Tbsp sage
  • 1 Tbsp oregano
  • 1/2 lb organic pasture-raised mild pork sausage
  • 1/3 cup maple syrup
  • 1/2 cup crushed walnuts

Directions

Preheat oven to 350. Using an apple corer or grapefruit spoon, hallow out the flesh of 6 apples, discarding the seed and core, and setting aside the remaining white flesh. Brown sausage in a large skillet along with celery, onion, sage, oregano, and reserved apple flesh. Cook until tender. Add maple syrup and walnuts to the skillet and mix thoroughly. Stuff sausage mix into the hollowed apples and bake for 45 minutes or until the apples are tender.

Left with extra sausage stuffing? Load up an egg crepe or top a scrambled egg with the mixture for a re-purposed breakfast!

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018


Pizza Pasta Perfection

If you’re looking for a recipe to feed a crowd, or just a hungry family, stop right here. This Paleo pizza bake has been on my regular menu rotation in our family for over a year now and I’ve perfected the true pizza taste. Left overs get even better, and it’s truly nothing but meat, veggies, and a few eggs on top. Yes, those are eggs…not cheese, but it can trick picky eaters.

Pizza Pasta Perfection

This recipe can easily be doubled to stash one in the freezer, although I find with all spaghetti squash recipes they end up really watery when thawed. If you do freeze this, make sure it’s completely thawed before cooking, and drain any excess water off before you reheat it.

Pizza Pasta Perfection 2

What’s my beef about conventional beef?
Why did I specify organic, grass-fed, pasture-raise, and nitrate-free meat? I’m glad you asked. We’ve all heard the phrase “you are what you eat,” but it’s not that simple. Take it a step further and consider “you are what you eat, ate.” In other words, becoming conscious of the food chain up stream from our dinner plates can have a considerable effect on your health. Conventional meat and poultry from large feed lots and factory farms are supplemented with everything from cement dust, red skittles, animal waste, rotten food, and large amounts of GMO corn to fatten them up for the slaughter. Furthermore, conventionally raised cattle are regularly given growth hormones to fatten them up quicker, and cattle and hogs are regularly given continuous low-doses of antibiotics as a preventive measure. Some researchers suspect the addition of growth hormones in our food supply is part of the reason why girls are starting their menses so much sooner than generations ago.

On the flip side, sustainably produced meat, dairy, and poultry are proven to have higher levels of omega 3 fats, antioxidants, and CLA which help with inflammation. These animals are treated humanely and live in environments that are more environmentally conscious, and their products often have a better taste along with their richer nutrient profile. Organic and pasture-raised products often cost more, but consider that each time you buy these products, you are casting a vote for the world you want to live in.

Pizza Pasta Perfection 3

Pizza Pasta Perfection

  • Servings: 8-12
  • Difficulty: Moderate
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A hearty Paleo dinner guaranteed to feed a crowd.

Ingredients

  • 1 medium spaghetti squash
  • 1 lb hamburger (grass fed, organic preferably)
  • 1/2 lb Italian pork sausage (pasture raised, preferably)
  • 8-10 slices of pepperoni (uncured, nitrate free, preferably)
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 small can sliced black olives, drained
  • 1 jar pizza sauce
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 6 eggs, whisked

Directions

  • Cut spaghetti squash in half, remove seeds, and bake at 400° F in a cake pan with water in the bottom for 45 minutes. Set aside to let squash cool as you prepare the rest. In a large skillet, brown the beef and sausage. Add the veggies, continuing to cook the beef through. I like to reserve a few sections of sliced peppers and onions to church it up for the top, but you can easily omit this step and stick to diced veggies on the inside only. Drain grease. Add pizza sauce, olives, basil, and oregano to the skillet and mix well. Remove threads of spaghetti squash and add to the skillet, stirring to combine. Add evenly to a baking dish, top with cut slices of pepperoni, peppers, and onions.
  • Lastly, whisk eggs and pour over the top so there is a “crust.” Place in oven at 350° F and bake for 45 minutes for crust to form, or until the center reads 165° F when the eggs would be done. Let rest 5 minutes before cutting.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018