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12 ounces Al Fresca Italian Chicken Sausage or Aidells Chicken

  Sausage (they have many varieties, use ones without sugar)

1 Tbs. organic coconut, sesame or grapeseed oil

1 small-medium Vidalia onion, roughly chopped

1 red, orange or yellow organic bell pepper, roughly chopped

8 ounces sliced mushrooms

2 handfuls of organic grape tomatoes, halved

5 ounces organic baby spinach leaves

Himalayan pink sea salt and freshly-ground pepper, to taste


Heat oil in a large stainless-steel pan over medium-high heat. Sauté sausage until brown on one side. Flip sausage over and add peppers, onion, mushrooms, salt and pepper. Sauté 5-7 minutes. Add in tomatoes and spinach and turn off heat, gently stirring them into the pan until wilted, but not overcooked.


Change things up a bit by using different vegetables, like broccoli florets, asparagus, zucchini, cabbage, bok choy, etc.

Can be served over a bed of cauliflower rice, too.