As many of you know, I typically cook and bake for feast days. You can see that by the way I have chosen to organize Liturgy Kitchen by month, for easy access to saint feast days, and by the name of each recipe. Yet, there are other times when I make what I call, 'any season' meals, still keeping with the mission of intentional liturgical and season living. While I'd like to think I am so organized and over the top energized that I could cook each day for a saint, that just isn't the case. And I think we all need those healthy, tasty day in-day out recipes.
This is an addition to that, but I am taking it a step further. I have been practicing the Whole 30 with my husband, mostly for health reasons, and it has been a challenge to say the least. Oh I forgot to say, a good challenge, not one of those never will I ever hurdles. It has been a learning curve to meal plan, which I am already bad about, and another climb to find recipes that are Whole30 approved that we enjoy. That being said, what we have accomplished has felt physically, mentally, and emotionally uplifting. I feel as if I'm not as weighed down by the amount of processed foods and sugar that we typically take in. All this combined, especially during the Lenten season, has been the spiritual exercise that I needed too.
This was a recipe that I thought was worth documenting and one that I thought you might like as well. Every ingredient used is Whole30 approved! I even went two steps further to make sure that the bacon and the sausage met the standards. I have listed the specific brand in the ingredients to take that extra work out of it for you.
Let's serve up a bowl of health and happiness!
Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: 4-6 servings
1 pack Aidell's chicken apple sausage, cut into rounds
1 pack Pederson's Bacon, no sugar added, uncured, cut into 1 inch pieces
1 lb brussels sprouts, bottoms cut and halved
1 lb cubed butternut squash, bought cubed
2 small gala apples, cubed
1/4 cup olive oil
1/4 cup coconut aminos
1 tbsp dijon mustard
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp sea salt
Take one package of bacon and cut the strips into 1 inch pieces. Lay them out on a lined baking sheet and bake at 425 degrees for 8 minutes.
While that is baking, cut the bottoms off 1 lb of brussel sprouts and then half them. When you are finished put them in a large mixing bowl. Pour in a 1 lb package of cubed butternut squash, and 2 small apples cubed. Lastly, add 1 package, 4 links, of sliced sausage.
Prepare the marinade by combining 1/4 cup olive oil, 1/4 cup coconut aminos, 1 tbsp dijon mustard, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp chili powder, and 1/2 tsp sea salt into a mixing bowl. Whisk thoroughly to combine.
Pour the marinade over your bowl of ingredients and mix to thoroughly coat.
When the bacon pieces are finished take them out of the oven and pour the bowl of ingredients onto the sheet pan. Stir everything on the sheet pan so the bacon and bacon grease combine with your sausage and veggies.
Bake in the oven at 425 for 18-20 minutes or until the vegetables have browned to your liking.
We added cauliflower rice to this meal and it was absolutely delicious and filling. Save the leftovers for tomorrow's lunch!
Did you make this recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media Facebook @HisGirlSunday or Instagram @steffani_hisgirlsunday.
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