Not for the fat-phobic, this meal slides in perfectly to my low-carb, high-fat, moderate protein diet. For the last 3 days I’m hitting 115 g Protein, 55 g Fat, and 20 g Carbohydrates, with a “re-feed” coming up on Tuesday to keep up my momentum.
This little meal was inspired by my quest for new sources of protein, as I had fallen into the bad habit of eating wayyyy too much chicken and protein powder, and was losing my appetite, as well as my body’s usual responsiveness to a dial-in. Armed with a whole new palette of flavors to work with, I came up with this treat two nights ago and it has turned into a new favorite, (they’re all new favorites! )….
What You’ll Need…
1 tsp olive oil
1 english sausage, (about 60 grams each)
1 tsp olive oil
1 Tablespoon red onion, julienned
1/2 c julienned savoy cabbage, blanched
2 tsp rice vinegar
salt and pepper to taste
5 oven-roasted cherry tomatoes
1 Tablespoon dijon mustard
Get a non-stick fry pan up to medium-high heat, add the olive oil, and when it starts to shimmer, lay down the sausage. Let sear on one side, and then turn over, getting a good sear on as much of the outside as you can, (because of the shape of the sausage searing probably won’t be even). Remove from the pan, and put in the toaster oven on the middle rack at 200˚F to finish cooking. In the same pan, add the rest of the oil, bring up to heat, and then add your onion and cook until it softens. Stir in the cabbage, vinegar and seasoning, and let cook for another 2 minutes or until the cabbage starts to brown a little. Remove the sausage from the over, cut open length-wise, and plate the cabbage, sausage, add a few tomatoes and a good helping of dijon mustard and enjoy!
The sausage that I used was 9 g of fat, 4 grams of protein and 4 grams of carbohydrates…
