Keeping up with eating nutritious, whole foods, and avoiding burn out from eating the same things over and over is one thing I am passionate in teaching others! Eating to heal the body doesn't mean you have to stick to the same plain old chicken, broccoli and rice all of the time. Creating variety at the kitchen table is most likely going to keep you excited about meal time and look forward to eating better so that you can reach your health and fitness goals.
One of my favorite tips and tricks is to keep Amylu Sausages on hand to help spruce up my meals and mix up my proteins from my typical chicken or beef meals. Keeping these sausages on hand helps not only prevent me from buying take-out, but most importantly, they are just another great resource to have on hand that make my meals simple, fast, and also exciting.
Here's one of my favorite ways to use this Andouille Chicken Sausage:
Skillet Sausage Hash
Serves 4
6 Amylu Andouille Chicken Sausages (cut into 1/2" thick circles)
1/4 c extra virgin olive oil
2 cups of frozen green beans
4 oz mushrooms (sliced)
1/2 red onion (diced)
3 medium sweet potatoes (cubed)
salt and pepper to taste
In a large skillet turn your pan on medium low heat. Add your oil, sweet potatoes, and green beans. Cover and and let cook for 20 minutes, stirring occasionally. Once sweet potatoes can be pierced with a fork add mushrooms, onions and sausage. Sauté on medium high heat for 5 minutes. Season with salt and pepper. Enjoy!
One reason I love using Amylu sausages is because they use real, whole food ingredients and NO high fructose corn syrup or dextrose, which is commonly found in most sausages. HFCS and dextrose are some of the most inflammatory man made sweeteners. Our bodies do best without those ingredients in our bodies. I love that every ingredient listed on the label is recognizable and from a while food source. Good sausages are hard to come by, so when I find one I really like, I keep it around!
Try this simple recipe out and let me know what you think!
Happy Cooking!
Love,
Danielle
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