Meet Alexa Federico! She is the informative voice behind Girl in Healing, a fellow Crohn’s Disease warrior, soon-to-be certified AIP coach, and inspiration to many. Alexa’s blog provides healthy recipes and lifestyle tips with a particular focus on the autoimmune disease community. I recently connected with Alexa and she has been nothing short of helpful, kind, and amazing. As we transition seasons, I am so excited to share the guest recipe post she has prepared below!
Paleo Sausage and Veggie Bowls
Leaving summer behind makes me a bit sad. But then I remember, instead of the sweltering days we have cool ones, instead of green trees we have colorful ones, and instead of light meals, we get to indulge in warm, hearty dishes.
Cue these Paleo Sausage and Veggie Bowls.
Sausages are classic for summer barbecues, but they really transform a dish in the fall and winter months. I love ground sausage for its versatility. In this case, the sausage adds a flavorful and filing protein to these bowls. But that’s just one layer of heartiness!
Butternut squash is a rockstar vegetable. Its color captures the essence of fall, and gives a glimpse into the nutrients it holds! It’s a good idea to eat butternut squash with a healthy oil or another fat to help your body absorb the vitamins and minerals.
But don’t forget the greens! Whatever type of greens you choose adds a light and refreshing component, especially with the pomegranate seeds. Those remind me of candy that just pop in your mouth.
- 1 lb ground sausage (I used sweet Italian chicken sausage)
- ½ a butternut squash
- 1-2 TBSP olive oil
- 1 tsp sea salt
- 1 tsp garlic powder
- 2 packed cups of greens (I used a mix of greens)
- ¼ cup pomegranate seeds
- a drizzle of olive oil & vinegar
- In a large skillet, brown the sausage. While the sausage is cooking, cut the butternut squash into small bite-sized chunks and season with salt and garlic powder.
- When the sausage is done, remove it from the pan into a paper towel lined bowl and add the butternut squash. If the sausage didn’t produce a lot of oil, add 1-2 TBSP of olive oil.
- Stir the squash periodically. It is done when a fork can pierce it easily.
- In a medium-large bowl, Add the finished sausage and butternut squash. (Nice presentation is optional!).
- Add the greens, pomegranate seeds and drizzle with your desired amount of olive oil and vinegar. Then serve!
What I enjoy about this meal is that there are multiple ingredients but all of the cooking is done in one skillet and served in one bowl! Less dishwashing (or less things taking up space in a dishwasher) are always welcomed in my book!
I think these come together beautifully (and deliciously!) and just scream “fall.” What Are your fall-inspired combinations?!
Alexa is the owner and writer of the blog, Girl in Healing, where she strives to teach those newly diagnosed with autoimmune conditions like Crohn’s Disease and Ulcerative Colitis the power of a real food lifestyle. She will be a practicing AIP Certified Coach and Nutritional Therapy Practitioner by the end of 2017. You can follow along with her on Instagram, Facebook, Pinterest, and Twitter.