Sausage Sheet Pan Supper

Guest Post by Whole30 Certified Coach Rachel Rivera

Sheet Pan Meals have become so trendy, and with good reason! They are extremely convenient when you are short on time, plus they require minimal cleanup. It’s a win-win!

One thing I love about this particular recipe is that it is so versatile when it comes to the spices. You can go in a few different directions with this. Sometimes I use sazon seasoning or adobo seasoning instead, basically anything you like you can do! Enjoy.

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 5 mins 
  • Servings: 4

Ingredients

  • 1 pound Whole30 compliant Italian Sausage
  • 4-6 Sweet potatoes chopped into chunks
  • 4 Carrots chopped into coins or matchsticks
  • 2 Onions quartered
  • 4 cloves Garlic diced
  • Olive Oil
  • Salt
  • Parsley
  • Paprika

Instructions

  1. Pre-heat oven to 400F.
  2. Spread all the chopped veggies onto a large sheet pan.
  3. Drizzle with olive oil, and sprinkle on salt and spices to taste.
  4. Carefully mix until everything is evenly coated.
  5. Lay Italian sausages on top of veggies.
  6. Bake for approximately 50 minutes, or until veggies are tender, and sausages reach an internal temperature of 165F.

Rachel Rivera is a Whole30 certified coach from southern Connecticut. She grew up in Massachusetts and is also a piano teacher. Rachel found the Whole30 while struggling with infertility, and she wanted to optimize her health naturally. She can relate especially to women struggling with infertility but would love to coach anyone on their journey to better health.

For more inspiration, visit her website at https://thecleanhappylife.com/ and find her on Instagram @thecleanhappylife.

Rhonda’s Pineapple Chicken

Guest Post by Whole30 Certified Coach Jacob Heath Henriquez

My mom, Rhonda, did her first round of Whole30 five years ago when I asked for accountability partners online and no one replied. Not really knowing what she was getting herself into, working three jobs while putting my sisters through college, and being my biggest supporter, she completed her first Whole30 and lived to tell the tale.

She lives in a rural area where Walmart is the grocery store of choice and Whole Foods is an all-day road trip to get to. With no convenience products to help, she got crafty but she also got real. There were days when lunch was canned sardines and tomatoes because that was all she had time to pack and then there were days where she would make Whole30 magic in the kitchen.

The recipe I’m sharing today is my mom’s, adapted over the years, and updated today with a trendy twist. I hope Rhonda’s Pineapple Chicken brings you the same comfort and satisfaction it’s brought me over the past five years.

INGREDIENTS
1.5 lbs ground chicken
1 16oz can diced pineapple, drained or 2 cup fresh diced pineapple
1 medium onion diced
2 cloves garlic minced
2 tsp coconut aminos
1 medium head cauliflower, riced (frozen fine here)
1 tbsp avocado oil
1 tsp garlic powder
2 tsp salt
1 tsp pepper
DIRECTIONS

  1. Heat skillet over medium heat; add avocado oil once hot.
  2. Toss in onion and garlic and cook until softened
  3. Add in ground chicken and pineapple
  4. Cook until chicken starts to brown and is cooked through, about 9-10 minute; if there’s too much
    liquid to brown, pour off and continue cooking until slightly browned
  5. Remove mixture from pan and set aside
  6. Add cauliflower rice to pan with coconut aminos, salt, pepper, and garlic powder
  7. Cook until cauli rice mixture is softened and taste for salt
  8. Serve chicken over cauli rice and drizzle with hot sauce; I like The New Primal’s Hot Buffalo Sauce

Want to try The New Primal’s Buffalo sauce – or any of their awesome Whole30 Approved products? Use code “whole30facebook” at www.thenewprimal.com to grab 25% off your order. Not an affiliate code – We’re just sharing the love of one of our favorite brands!

For more inspiration you can find Jacob on Instagram at jacoblheath.

Three Recipes That’ll Snap You Out Of Food Boredom

In every single round I’ve gone I’ve had a few days where NOTHING is appealing, usually around day 20 or so. Seriously, you could take my biggest food weakness (it’s chocolate by the way!) and put it in front of me and I wouldn’t touch it.

Each time that this has happened, I’ve found something that has helped snapped me out of that. If you’re at that stage, I hope one of these recipes will tempt you.

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Tostones – Be still my beating heart, these are AMAZING! If you’ve never had them before, run to your grocery store and get some. No, they don’t taste like bananas–it’s more starchy like a potato. You can get the recipe here.

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Smashed Potatoes No complicated recipe here. Just grab some little potatoes and toss them in some EVOO. Add some seasonings of your choice and roast them. When they’re almost done, take something flat and squish them (you don’t have to get all crazy and actually smash them!). Brush a little EVOO on them and put them back in the oven for 10 minutes. They’re crunchy and perfect with pesto!

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Chicken Chili This recipe from the Whole30 Slow Cooker cookbook (I did it in the Instant Pot instead) did the trick–food boredom gone! It’s taste hint of lime that did the trick for me! If you haven’t got the book, it’s worth getting–lots of great recipes to choose from!

So, these are my food boredom busters. What are yours?