It was going to be a hectic week. Two night meetings, two late evening workouts and one super early bootcamp, a walk through the new condo, plus getting ready to head to Vermont. So on Sunday, despite the fact that my entire body hurt, I knew I needed to get food ready for the week. When I say my whole body hurt, I am not exaggerating. On Saturday sweet Jackie from the gym and I took a gymnastics class. Let me remind you that I am 30 and that equals to 13 years out of practice. I thought that because I'm so much stronger and in better shape than ever before that it wouldn't be a problem. This makes me laugh at how wrong I was as I sit here typing! It may have felt ok at the time, but as each hour passed various parts of my body started to get sore. By mid day I was in pain head to toe. Good pain, but pain nonetheless. What I will say, is that gymnastics is a little like riding a bike and according to the instructor "muscle memory is an amazing thing". True dat sista love! In fact, during the open gym portion, round off handsprings came very easily and I managed to get the courage up to try standing tucks with her spotting of course. Gymnastics is half ability and half mental. So even though my old lady body was totally cooked on Sunday from it, I'm giving myself a huge pat on the back! Anyway back to cooking. I knew mornings were going to be rough for me this week since I'd be out late working and back up early. And you know I don't go without a pretty full breakfast, so I decided to pre-make some sausage balls that I could reheat in the mornings for quick breakfast. They weren't really breakfast sausage, but I don't really care if it's actual breakfast food at breakfast time. They turned out great and were super easy.
Here's the breakdown:
1 lb sweet italian sausage
1/2 - 3/4 cup dried cherries
1/2 medium union, diced small
2 ribs celery, diced small
1/2 cup almond flour
1 egg
1 tsp dried parsley
1/8 tsp Cardamom
S&P
Coconut oil
In a skillet over medium-lowish heat sauté onions and celery in coconut oil. You won't need much oil. Stir them until they are soft. Pre-heat your oven to 400 degrees or if your oven runs hot like mine does, bring it down 25 degrees. Throw everything (minus oil) into a bowl. Then roll the mix into golf ball size or a bit smaller balls. Just make sure they're somewhat uniform in size so they cook in the same time. Ya don't want raw sausage ball! Ick! Bake these little beauts for about 25-25 minutes. You'll want to flip them over about half way through.
It absolutely astounds me how good these are! Josh was VERY SKEPTICAL when I added cardamom, but I think it worked perfectly with the cherries. Another successful risk! This recipe makes a bunch of them so just store them in your fridge, pop in the microwave for 1 minute and keep moving, just like I have done so far this week! Total lifesaver!
Salud!
Here's the breakdown:
1 lb sweet italian sausage
1/2 - 3/4 cup dried cherries
1/2 medium union, diced small
2 ribs celery, diced small
1/2 cup almond flour
1 egg
1 tsp dried parsley
1/8 tsp Cardamom
S&P
Coconut oil
In a skillet over medium-lowish heat sauté onions and celery in coconut oil. You won't need much oil. Stir them until they are soft. Pre-heat your oven to 400 degrees or if your oven runs hot like mine does, bring it down 25 degrees. Throw everything (minus oil) into a bowl. Then roll the mix into golf ball size or a bit smaller balls. Just make sure they're somewhat uniform in size so they cook in the same time. Ya don't want raw sausage ball! Ick! Bake these little beauts for about 25-25 minutes. You'll want to flip them over about half way through.
It absolutely astounds me how good these are! Josh was VERY SKEPTICAL when I added cardamom, but I think it worked perfectly with the cherries. Another successful risk! This recipe makes a bunch of them so just store them in your fridge, pop in the microwave for 1 minute and keep moving, just like I have done so far this week! Total lifesaver!
Salud!
No comments:
Post a Comment