meal components: protein + veggie
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| Servings |
servings
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Ingredients
Sausage:
- 7 oz ground chicken
- 1 tsp minced garlic
- 1/2 tsp ground fennel
- 1/2 tsp ground sage
- 1/2 tsp salt
- 1 tsp fresh lemon juice
Mash:
- 3 cups chopped cauliflower florets
- 3/4 tsp salt
- 1/2 cup sliced yellow onion
- 1/2 tsp Braggs aminos
- 1/2 cup beef broth
Ingredients
Sausage:
Mash:
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Instructions
- Heat a medium skillet over medium heat. Add the onions to the hot pan with Braggs aminos. Spread the onions evenly over the pan. After 10 minutes, sprinkle over a pinch of salt. Add a little bit of the beef broth at a time to the pan, approx. 1 to 2 Tbsp at a time.
- Let the onions cook for another 30 minutes, add more beef broth until it’s evaporated. Be sure to let the onion brown before stirring. Remove from heat once caramelized.
- In a large bowl, combine chicken, garlic, fennel, sage, and lemon juice. Use your hands to make sure all the ingredients are evenly distributed. Form the mixture into 4 sausage patties and set aside.
- Heat a large skillet over medium-high heat. Once the pan is hot, add patties and cook until golden brown on both sides, approx. 3 to 4 minutes per side. Set aside and keep warm.
- Bring a large pot of water to a boil. Once boiling, add cauliflower. Boil until tender, approximately 15 minutes. Reserve 1/2 cup of cooking liquid. Drain the cauliflower and add to a high power blender or food processor.
- Add 1/4 cup of the reserved cooking liquid to the cauliflower with 1/2 tsp salt. Puree until smooth. If the mixture is too thick, add more water 1 Tbsp at a time until desired consistency.
- Divide the cauliflower mash between two bowls. Top each bowl with two chicken sausages and half of the caramelized onions. Serve immediately.
HCG DIET ADVICE:
—- P3 RECIPE: CAROB VANILLA BEAN SMOOTHIE —-
—- INTERVIEW: JENNY’S PHASE 3 SUCCESS —-
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