Italian Sweet Potatoes (Whole 30 Compliant)

Italian Sweet Potato

I’ve really been on an Italian sausage kick recently.  Maybe because it’s the perfect blend of salty, sweet, spicy, and delicious Italian goodness.  Something about the mixture of Italian sausage and anything sweet, be it fruit or vegetable, that is pretty irresistible to me.  On this particular night, I had a couple sweet potatoes left with no plan for them.  I had Italian sausage, a couple yellow squash left over from the farmer’s market, an onion, and a red pepper.  SCORE!  Stir-fry on top of a baked sweet potato.

Italian Sweet Potatoes (Whole 30 Compliant)

Serves 2-4

1 pound Italian sausage, sliced

1/2 onion, cut in small wedges and separated

1 red bell pepper, cut into 1-2″ squares

1 yellow squash, cut into half-moon chunks

2-4 small sweet potatoes, cleaned and pierced

1.- Pierce sweet potatoes in a few places with a fork.  Place potatoes directly on cold oven rack (you can put a piece of aluminum foil on the rack below the rack your potatoes are on).  Turn oven on 425 and bake for 1 hour.  After one hour, turn oven heat off and leave the potatoes in the oven for 30-60 minutes.

2.- Heat large skillet over medium-high heat.  Once hot, add Italian sausage.  Fry until cooked through.  Remove from pan, draining all but 1 Tbsp of fat.

3.- Turn heat down to medium and add onions and yellow squash.  Cook until onions are beginning to turn translucent.  Add red pepper to the pan and cook until just starting to soften.

3.- Add sausage back in and toss to combine.  Spoon sausage mixture into each sweet potato and serve immediately.

Italian Coconut Kale Soup (Whole30 Compliant)

Italian Coconut Kale Soup

Soup, soup, and more soup!  Seriously, you can make anything into a soup meal.  Well, other than chocolate chip cookies, and I’m guessing if you added hot fudge, you could do that too.  We had a few things in the refrigerator that I didn’t know what I was going to do with…kale, Italian sausage, chicken broth, and about 2/3 of a can of coconut milk.  Add an onion and soup is born!

A note about kale: I’m trying to force myself to like it.  I’ve sauteed it, baked it into chips, eaten in plain, and put it in smoothies.  I.  HATE.  IT.  But I actually loved it in this soup…so I guess that’s a good thing!  (On another note, what are your favorite kale recipes?  Maybe I’ll try some of them!)


Italian Coconut Kale Soup

Serves 4

1 pound Italian sausage, sliced thin

1/2 Tbsp fat of choice

4 C chicken broth

1 can coconut milk

1/2 to 1 C water (taste for your preference)

1 yellow onion, roughly chopped

3 cloves garlic, minced

5 oz washed kale, roughly chopped

salt and pepper

Italian parsley to garnish

1.- In Dutch oven, melt coconut oil over medium heat.  When oil is hot, add Italian sausage and raise heat to medium high.

2.- Sear the sausage, turn the heat down to medium low, and add onions, garlic, salt, and pepper.  Cook until onions start to get soft.

3.- Add chicken broth, coconut milk, and water.  Raise heat to medium high until liquid begins to simmer.  Add kale, lower heat slightly, and cover.  Let the soup simmer for 20-25 minutes.  Ladle into bowls, garnish with Italian parsley, and serve.