The Lose Weight for the Last Time System

Welcome to my blog

If you're looking for articles featuring inspiration or the latest in health and weight loss news, look no further.

Welcome to my blog

If you're looking for articles featuring inspiration or the latest in health and weight loss news, look no further.

Categories

  1. Healthy Eating   
       9 posts
  1. Balance   
       4 posts
  1. Meal Planning   
       3 posts
  1. Parenting   
       2 posts
  1. Clean Eating   
       2 posts
  1. Gluten Free   
       2 posts
  1. Cheat Day   
       1 posts
  1. Inspiration   
       1 posts
  1. Guest Post   
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Beyond Diet Thanksgiving: "Isabel Approved" Stuffing

Wow! I reached out on Facebook last week and asked what holiday recipes you wish were "Isabel Approved," and I saw a TON of requests for stuffing.

Of course, this makes a lot of sense – it’s that darn bread that makes stuffing the scariest dish on the table.

But no fear my valiant healthy eaters! There are ways to make stuffing that is still delicious without sabotaging your health or your weight loss.

Here are two tasty, "Isabel Approved" ways to make stuffing for the holidays. The first recipe is from BD member Violet. It uses spelt bread, pork sausage, and classic ingredients like celery and onion. The second recipe comes from Sarah over at Everyday Paleo. It ditches the bread altogether but makes up for it with ample amounts of healthy sausage and some surprise deliciousness like almonds, mushrooms, and dried cherries.

Either way you go, you’ll definitely be beating the traditional wheat-filled stuff in both nutrition AND taste!

Classic Sausage Herb Stuffing by Vi

Note: Violet tells us that other ingredients can be used if desired, including pecans, apples and chestnuts.

Ingredients
  • 8 cups (1 loaf) spelt bread, day old
  • 1 pound pork sausage (nitrate/nitrite-free)
  • 1 large onion, finely diced
  • 2 cups celery (stalks and leaves), chopped
  • 1 Tbsp crumbed dried herbs (sage, thyme, etc.)
  • 1 tsp poultry seasoning
Directions

Cut day old bread in to 1-inch cubes and put into large mixing bowl.

Crumble and cook the sausage in a large skillets, until browned, about 10 minutes. Remove sausage and cook onion in the same pan until translucent, about 10 minutes. Then add a few bread cubes to the pan to absorb the fat.

Add soaked bread cubes back to the rest of the bread in the bowl, mix in sausage, celery, herbs and poultry seasoning. You can then bake it separately or inside the turkey.

If stuffing the turkey, it can be prepared the night before and kept in the refrigerator overnight.

If baking separately, put it in a greased loaf pan, add some turkey juice (using a turkey baster) to moisten, and bake in a 350°F oven for 30-40 minutes.

Stuffing by Sarah

Recipe courtesy of Sarah from Everyday Paleo

Ingredients Everyday Paleo Stuffing

  • 1 pound mild Italian pork or chicken sausage, casing removed
  • 4 ½ cups mushrooms, diced
  • 1 medium yellow onion, diced
  • 6 celery stalks, diced
  • 4 carrots, diced
  • ½ cup chicken broth
  • 1 Tbsp fresh sage, chopped
  • ½ tsp fresh thyme leaves, chopped
  • ½ cup dried cherries, finely chopped
  • ½ cup slivered almonds
  • ½ Tbsp minced garlic
  • 4 Tbsp butter or ghee (clarified butter)
  • Sea salt and black pepper, to taste
Directions

Preheat oven to 350°F.

In a large soup pot, sauté onions in butter or ghee until translucent.

Add the sausage and brown.

Add carrots, celery, mushrooms, chicken broth, cherries, almonds, sage, thyme, garlic, salt and pepper.

Mix well, bring to a simmer, and cook for 5-10 minutes or until the veggies begin to absorb the chicken broth.

Transfer to a large baking dish, cover tightly with aluminum foil and bake at 350°F for 45 minutes.

Categories

  1. Healthy Eating   
       9 posts
  1. Balance   
       4 posts
  1. Meal Planning   
       3 posts
  1. Parenting   
       2 posts
  1. Clean Eating   
       2 posts
  1. Gluten Free   
       2 posts
  1. Cheat Day   
       1 posts
  1. Inspiration   
       1 posts
  1. Guest Post   
       1 posts

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