Chicken Sausage Skillet with sweet potatoes and brussels sprouts cooked in a sweet and savory maple glaze that will have you licking your fingers, spoons, and plates. No judgment. (Gluten Free, Paleo)
No idea why this didn’t post this morning and everything went so fast I didn’t notice!
So what’s going on in the land of you? Hmmm? How goes the rush before the holidays? Have you fallen into a deep sugar coma from all the holiday parties yet? The fam comes in tomorrow, which is exciting! We will have one giant young always happy dog annoying the crap out of one tiny angry old man dog. I’m not sure if this will prove to be more fun than Thanksgiving when we had dogs, cats, and babies throwing up all over the carpet, or not.
I know I complain, but really, I think the holidays are just the best. Mainly because my husband loves them so much, and that makes me love them. I’m just trying not to get jingle bells stuck in my head and to stay out of the sugar coma. Some days go great and others, cough * like yesterday * cough are truly sugar-riffic.
So far, Arizona has decided that it doesn’t want to participate in winter. I still regularly leave the house in short sleeves or shorts. I sleep in the same clothes I did this summer. It is by far the warmest winter I ever remember. I think my hormones might have something to do with it too. Before I got them back, I was cold ALL THE TIME. Now I’m hot ALL THE TIME. Typically this means your metabolism is running a little better so I guess I will take that into account every time I eat a Christmas cookie.
This skillet recipe was supposed to be in my healthy fast dinners ebook I’m making for Newsletter subscribers in January. However, I immediately decided I had to share it BEFORE Christmas. The maple glaze, OMG you guys, OMG. It doesn’t exactly help you avoid sugar, but it is freaking delicious. You will probably want to eat the whole pan, I mean literally, it’s so good you may try to eat the pan itself. That kind of good.
Don’t blame me if you do, you have appropriately been warned.
- 3 small sweet potatoes cut into bite size cubes
- 10 ounces of brussels sprouts cut into quarters
- 12 ounces of pre-cooked sweet Italian chicken sausage (cut into rounds)
- 2 tablespoons avocado oil
- 1/2 cup maple syrup
- 1/4 cup Worscestshire Sauce
- 2 tablespoons lemon juice
- salt and pepper to taste
- Prep sauce by combining maple syrup, Worscestshire sauce, and lemon juice in a small bowl. Set that aside.
- Add 1 tablespoon of oil to a large skillet (needs to have a lid) on medium-high. Add chicken sausage to skillet and brown to a desired level on both sides. Remove the chicken sausage from the pan.
- Add 1 tablespoon of oil to the skillet and add the veggies. Brown the veggies until desired level, then add the sauce and cooked covered until they are tender.
- Once veggies are tender, add the chicken and cook until the sauce reduces to a glaze/syrup.
Holidays? Love them, hate them? How do you stay on track?
My eating is all over the place, thanks to sampling extra treats “for the blog.” (Hey I think it’s important to make healthy real food treats too!) The one thing I’m consistent with is my working out! I opt toward faster and heavier HIIT style workouts, and leave the long runs for some other time since I’m not training. Anything over 6 miles makes me think I have a license to consume all food, which isn’t exactly a great mindset during the holidays.