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.