Often we make healthy eating way too complicated! We think we have to stock our kitchens with all sorts of expensive and unique ingredients and we usually end up stressed and wanting to order take-out.
Most nights, I cut up some vegetables, sauté in butter and season with sea salt. I usually serve the vegetables with some kind of protein (chicken, beef, wild seafood, etc.) and then cook the protein in a bit of butter, or roast it in the oven with ghee. So easy!
Sure, I sometimes make recipes that take lots of steps and require more time, but that’s not the norm.
So, if you’re feeling overwhelmed, make sure you’ve got some vegetables, protein and healthy fats in your fridge, and then you can whip up an amazing meal in about 15-20 minutes!
This Sausage, Cherry Tomato and Broccoli Skillet is a great example of a simple, healthy meal. The vegetables, meat and fat are all cooked in one skillet, and can be on the table quicker than it takes for take-out to be delivered. Enjoy!Print
Sausage, Cherry Tomato and Broccoli Skillet
Adapted from Bon Appetit.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- 1 tablespoon ghee
- 12 ounces cooked organic Italian sausage, cut into coins
- 2 pints cherry tomatoes
- 2 cloves garlic, chopped
- 1 teaspoon Celtic sea salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 2 bunches baby broccoli, ends trimmed
- 2 tablespoons unsalted butter
- Place the ghee in a large skillet over medium heat and swirl to coat. Add the sausage and cook for 10 minutes, stirring occasionally until lightly browned. Stir in the tomatoes and cook for 5-7 minutes until tomatoes begin to burst (you can also press down on some of the tomatoes with the back of a wooden spoon to encourage the bursting). Add the garlic and cook for about 30 seconds until fragrant. Stir in the salt, thyme and pepper and cook for 1 minute. Add the baby broccoli and then cover with a lid and cook for 3 minutes. Remove from the heat and stir in the butter until melted. Serve immediately.
- Serving Size: Serves 4
Photo Credit: Becky Winkler