Spicy Sausage & Spaghetti Squash

by admin


  • 1/2 spaghetti squash
  • 2 handfuls fresh basil
  • 1 bag of fresh spinach
  • 3-4 Mango Habanero Sausage (nitrate & gluten-free)
  • 3 minced garlic cloves
  • 4 green onions
  • Mrs. Dash extra spicy (to taste)
  • 2 Tbsp. oregano

Cut spaghetti squash in half lengthwise, take the seeds out, and bake rind side down in 1 cup of water for 45 minutes at 375 degrees.

When it’s done, gently scrape a fork around the edge of the spaghetti squash to shred the pulp into strands.

Cut the sausage into bite size pieces.

Saute the garlic in oil of your choice for 3-5 minutes.

Add in the spaghetti squash, green onions, seasoning, fresh basil and spinach, and sausage, mixing well.

Turn to simmer and cover for 35-40 minutes, stirring occasionally.


Spicy Cauliflower Celery Soup

by admin

1 large head of cauliflower
2-3 celery stalks, chopped
1 carrot, chopped
2 cloves garlic, chopped
1-2 onions, chopped
1-2 teaspoons ground cumin
½ teaspoon pepper
Parsley springs
¼ teaspoon sage

  • Chop head of cauliflower and put in soup pot (save a handful of tiny flowerets for a raw garnish)
  • Add celery, carrots, garlic and onions
  • Add spices
  • Barely cover with water, bring to boil, then simmer until veggies are tender.
  • Blend the contents of the pot and adjust seasonings to taste.
  • Add a little hot water if the soup is too thick.
  • Optional: pour soup into blender to make a smooth texture
  • Serve garnished with raw flowerets.
  • This is a Paleo recipe