It feels like we’ve been going non-stop for about a week straight. Maybe because we have. It’s one of those beyond-busy-seasons of life for us right now. And it’s exactly those times that it’s often easy to rationalize grabbing some fast food and falling off the healthy eating train. Our track record isn’t perfect, but we’re trying to cook more than a couple healthy meals each week.
I find the key is to pick a few relatively easy recipes that don’t call for a lot of ingredients. And if you don’t mind being repetitive, go ahead and make them every week for a while to get you through the crazy times. Repetition means you don’t have to think so much. When there’s so many other details to keep straight, that’s huge.
Over the past three or more weeks, this is one of those recipes for us. It’s easy and we love it. A good friend got the recipe from her doctor and shared it with us. We’re not sick of it yet.
Sausage with Wilted Spinach & Fennel
1 lbs. ground sausage
2 T almond oil
1 bulb fresh fennel, thinly sliced
3 cloves garlic, minced
1/2 chicken broth
1 bag baby spinach
1. Put the sausage on a lipped baking sheet (in small chunks).
2. Place the baking sheet into oven, set to broil.
3. In a large frying/sauté pan heat oil on medium high.
4. Add garlic and fennel. Cook for 4 minutes.
5. Turn sausage to finish cooking in the broiler.
6. Add broth and spinach to pan. Stir until spinach wilts.
7. Spoon spinach mixture onto plate and top with spinach.
The recipe didn’t call for it, but we’ve also served it on quinoa.