Cauliflower & Spicy Italian Sausage

Today it was well below zero.  I've been burning a fire all day to keep up with keeping the place warm. And drinking Baileys and coffee to keep me warm. 

We also have to keep our wildlife fed during the cold part of the winter.  The treat is they usually will come out during the day to feed.  Today we had over 20 deer wondering the woods waiting to feed.  It  was awesome to watch them.

It was also a great day to prep and make food for the week.  

With a roast in the crock pot, and taco soup on the stove, I whipped up a new dish that is OUTSTANDING.  

It's sure to be a repeat meal.  
http://www.paleocupboard.com/pork-chops-with-mushroom-sauce.html

Ingredients are pretty simple

1 lbs Hot Sausage, taken out of casings 
1 head of Cauliflower (recipe calls for Broccoflower but I wasn't about to run around to find one)
1 C Diced Red Bell Pepper
1/2 C Chopped Fresh Parsley

Instructions

1. Begin heating a large pot or Dutch oven over medium heat.
2. Remove the casing from the spicy Italian sausage.
3. Brown the sausage in the pan, using a fork or spatula to break up into pieces.
4. While the sausage is cooking, cut up the Cauliflower into smaller florets, place in a 8×8 glass dish, cover with plastic wrap and heat for 4 minutes on high in the microwave. 
5. Place the Cauliflower in a food processor and pulse until approximately the size of rice. (in multiple batches if necessary.)
6. Once the sausage is completely browned, add the “riced” Cauliflower to the pan and stir while cooking for about 5-10 minutes.
7.  Remove the pan from the heat and stir in the red bell pepper and parsley.

My Poor Parsley Plant had to give up all it's fruit for this dish.  I hope it grows back fast.

Baked Green Beans (and another round of Mushrooms & Pork Chops)

Happy Valentines Day

Today started off great.  Had an early morning ultra sound (darn middle age) and at 10am Girl Power at the gym.  Now let me remind you, my gym is awesome.  The owners do all the programming and are amazing to say the least.

EMOM (forgot, maybe 8 min)

pull to snatch position 2

pull to snatch position 2

hang snatch

hang snatch

Then we worked up to a heavy 3 rep snatch.  My back was bothering me so I just went for ME (1rep)

I've been at 95lb for over a year.  I hit 105 lbs one time back in June.  Today......

110 lbs

HELL YEAH

It felt good and probably could have gotten more, but what I learned over the last 6 months or so is patience.  Slow and steady wins the race.  

This is me^^^^ during the EMOM

DINNER

I repeated the pork chops and mushrooms because it was so yummy last time.  Today I served with baked green beans.  Simple easy and yummy.

http://www.primaverakitchen.com/how-to-make-crispy-roasted-green-beans/ 

How to make crispy roasted Green Beans

 

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Prep time

5 mins

Cook time

18 mins

Total time

23 mins

 

Ingredients

• 2 pounds green beans, trimmed
• 4 teaspoons extra virgin olive oil
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp chili flakes
• Salt and Pepper

Instructions

1. Preheat oven to 425°.
2. Place a jellyroll pan in oven for 10 minutes.
3. In a medium bowl, place green beans and all the ingredients.
4. Mix well everything together.
5. Arrange green bean mixture in a single layer on preheated baking sheet.
6. Bake for about 8 minutes or until crisp-tender.

Here are some shots of the Pork Chops and Mushrooms. The recipe is a few blogs back.  But here's the link again.  http://www.paleocupboard.com/pork-chops-with-mushroom-sauce.html