1 15-ounce can pinto beans, cooked or canned (drained and rinsed well)
2 tablespoons chopped walnuts (omit if on 2 week NO FAT plan)
1 tablespoon quinoa flour (or other flour)
1 tablespoon nutritional yeast
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon rubbed sage
1/2 teaspoon dried basil
1/2 teaspoon thyme
red pepper flakes to taste
salt to taste
Fit a food processor with a chopping blade and turn it on. Drop the garlic into the running blades to mince. Add the onion and carrot and pulse several times to chop fine. (Or mince all by hand.)
Heat a small non-stick skillet and add the vegetables from the food processor along with the fennel seed.
Cook until carrots soften, about 4 minutes, adding water by the tablespoon if needed to prevent sticking.
Scrape into a medium-sized mixing bowl.
Put the pinto beans into the food processor and pulse until they are mostly broken down, but not a paste. Add to the vegetables in the bowl.
Add all remaining ingredients to the bowl and stir well. If the mixture seems too runny, add extra flour.
Preheat oven to 400F.
Line a baking sheet with silicone mat or parchment paper.
Using a 1/4 cup measuring cup, add bean mixture and press it in until it’s not quite to the top of the cup. Invert it over the prepared baking sheet and tap lightly, if necessary, to get the mixture to come out.
Repeat for remaining bean mixture.
Flatten each sausage slightly with a fork or the back of the measuring cup.
Bake for 25 to 30 minutes, until crispy on the outside but moist inside.
Allow to cool for a few minutes before removing from the baking sheet and serving.
This hearty meal will fulfill the largest of appetites and does so in a way that will not let you down. It packs a powerful flavor punch and fits perfectly within a paleo eating style. Adapted from Fresh Every Day by Sarah Foster
8-16 ounces mushrooms, chopped
4-5 tbsp olive oil
2 tbsp sherry or balsamic vinegar
8-10 chicken thighs
2 tbsp chopped fresh marjoram leaves
1 onion, diced
2 garlic cloves, minced
1 28-ounce can chopped tomatoes or spaghetti sauce or combo 1-1/2 cup chicken broth
2 tbsp chopped fresh parsley
Salt and pepper to taste Sauté mushrooms in 2 tbsp olive oil until slightly tender, then set aside.
Add 2 tbsp olive oil and chicken thighs and cook 4-5 minutes on each side until lightly browned.
Add mushrooms and cover to keep both warm.
Add remaining olive oil and chopped onion and cook until translucent, then add garlic and cook 1 more minute.
Now add chicken broth and scrape all the brown bits from bottom of skillet into broth, then add back chicken, mushrooms and tomatoes and simmer on low heat until sauce is thickened to desired consistency.
Add marjoram and parsley and cook an additional 2-3 minutes.
Delicious served over mashed cauliflower. In the photo, the greens poking out are wilted spinach. You can also add peppers or green onions or use fresh tomatoes from the garden for some taste variations.