Spicy Italian Sausage Sauce with Sweet Potato Noodles

Here in Omaha the weather can’t quite makes its mind up it wants to be 70 and gorgeous or 50 and cloudy. Whatever it decides, we’re along for the ride. Chilly or gorgeous, this spicy Italian sausage sauce pairs perfectly with sweet potato noodles for a cozy and hearty dinner that doesn’t leave you feeling too heavy.

Spicy Italian Sausage Sauce with Sweet Potato Noodles

• 1 lb spicy Italian sausage

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 medium onion, diced

• 4 teaspoons garlic, minced

• red pepper chili flakes to taste

• 28 ounces diced tomatoes

• 2 teaspoons Italian seasoning

• 1 teaspoon salt

• 2 tablespoons olive oil

• 1 pound sweet potatoes, spiraled

• fresh basil for garnish

Place a large pot over medium heat. Put the olive oil in the pot and allow for it to heat for 30 seconds or so. Add in the Italian sausage and break up into small pieces with a spatula. Allow it to brown for about 3 minutes. Then add in the onions and peppers. Sprinkle in the salt, Italian seasoning, and red pepper flakes. Cook until the onions and peppers are soft, about 4-5 minutes. Add in the garlic and allow it to cook for 1 minute. Pour the diced tomatoes into the pot. Allow to simmer for 10 minutes.

Meanwhile take a non-stick skillet and place it over medium heat, put 1 tablespoon of olive oil in it and let it get hot. Place the spiraled sweet potatoes in the skillet and sauté until tender.

Serve the sauce over the sweet potato noodles and top with fresh basil.

Coconut Butter + Cinnamon Apple Slices

Snacks are my favorite meals. Some days I just eat snacks throughout the day and call it good. Popcorn for breakfast, apples and peanut butter for lunch, hummus and carrots for dinner. It works. If you find yourself having one of those snacky days and you need a little snack mix up, here you go. Apples + coconut butter pair together to make a very satisfying combo.

Coconut Butter + Cinnamon Apple Slices

• 1 honeycrisp apple

• 2 tablespoons coconut butter, melted

• 2 tablespoons walnuts

• cinnamon for sprinkling

Cut the honey crisp apple into thin slices. Arrange in a thin layer on a small plate. Drizzle the coconut butter over the apple slices. Sprinkle generously with cinnamon and top with walnuts. I recommend placing in the fridge for 3-5 minutes to allow the coconut butter to harden. This gives it kind of a white chocolate texture that I love! Serve immediately after the coconut butter hardens to avoid the apples browning.

Creamy Cauliflower Soup with Dill

Cauliflower is one of my favorite vegetables because it can be easily transformed into almost anything and you know whatever it’s turned into is gonna be hella creamy. I use it in so many recipes because I just can’t get enough! Dill on the other hand is not something I use often, but when I do I’m always left wondering why I don’t use it more. This soup makes ALOT. It’s perfect as a meal prep option at the beginning of the week or if you’re hosting a large get together. This soup is cozy and warm, but the dill brings a freshness that these winter days call for.

Creamy Cauliflower Soup with Dill

• 2 medium heads of cauliflower, cut up into 2” chunks

• 7 cups water

• 1 onion, diced

• 2 tablespoons coconut oil

• 3 cloves garlic, minced

• 1/2 cup dill, plus more for garnish

• 1/2 teaspoon salt

• more salt and pepper to taste

Heat a large pot over medium heat. Place the coconut oil in the pot and allow to melt. Add in the onions and salt and allow to cook until just soft, 3-5 minutes. Add in the garlic and cook for 1 minute. Add in the cauliflower, dill, and water. The water might not fully cover the cauliflower, but that’s okay. Bring the water to a boil, cover the pot, and then reduce the heat to a low simmer. Cook for about 20-25 minutes or until the cauliflower is soft. Allow to cool slightly. Then in small batches transfer the soup to a high-speed blender or food processor and blend until smooth. Place the soup back into the large pot and season with salt and pepper to taste. Garnish with additional dill. Serve warm or store in an airtight container in the fridge for up to 5 days.

Chocolate Berry Chia Pudding (GF + Vegan)

This chia pudding was born from a desire to eat something sweet, but not too sweet for breakfast. It’s creamy, dreamy, but not going to leave you feeling like your teeth are going to fall out or make your blood sugars crash by 10am. There’s healthy fats, it’s sweetened only with fruit, and you can easily meal prep it ahead of time to make mornings a breeze.

Chocolate Berry Chia Pudding

• 1 1/2 cups almond milk 

• 3 medjool dates, pits removed

• 4 cups frozen mixed berries 

• 3 tablespoons coconut butter or almond butter 

• 1/2 cup cashews 

• 1/4 cup cocoa powder 

• 6 tablespoons chia seeds

• sprinkle of salt

Heat almond milk, berries and dates in a medium saucepan over medium high heat. Bring to a boil and then simmer for 5-6 minutes, just until the berries and dates have softened fully. Allow to cool slightly and then transfer to a food processor or high speed blender. Add in the cashews, cocoa powder, coconut butter, chia seeds and salt. Blend until all of the ingredients are fully combined. Transfer to an airtight container and allow to cool thoroughly in the refrigerate before serving. Use additional berries, nuts, nut butters, and coconut flakes for serving if desired. Keep in the fridge for up to 7 days.

If you prefer your pudding a bit sweeter I suggest adding a few more dates or topping it with a little bit of maple syrup when serving.