Italian Sausage, Spinach and Tomato Smoked Gouda Pasta

Italian Sausage, Spinach and Tomato Smoked Gouda Pasta


  1. 1 pkg 16 oz brown rice spiral pasta
  2. 1pd ground turkey sausage *use vegan sausages
  3. 1 tbsp minced garlic
  4. 4 cups spinach or arugula
  5. 2 cups halved cherry tomatoes
  6. 1 cup yellow, red or orange peppers
  7. 1 small onion, chopped
  8. ¼ cup parmesan cheese *use “parma” parmesan cheese for vegan
  9. pepper to taste
  10. 1 cup shredded smoked gouda (you will have to shred yourself) *use vegan cheddar cheese
  11. 1 tbsp basil
  12. 1 tbsp garlic powder


  1. Boil pasta as directed
  2. Sauté onions, minced garlic, peppers in a saute pan for 4-6 min in olive oil or butter. Sprinkle with garlic powder and basil and pepper to taste. 
  3. Add halved tomatoes for 2-4 more min. 
  4. Add spinach last and set aside 
  5. Grab another saute pan and cook sausage until done, add vegetables pack to pan. 
  6. When noodles are done cooking save 1 cup of water and place it into a medium sized pan for the cheese mixture.
  7. Add 1 cup Gouda, 1/4 cup parmesan and pepper to taste to the water from noodles. 
  8. Mix with whisk until thickened. Low heat is best. 
  9. Add noodles and cheese to meat and vegetable mixture and cook until noodles are coated with cheese. 
  10. Serve immediately.

This recipe is brought to us by our friend Jennifer Smits, personal chef and fitness instructor.

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Italian Sausage, Spinach and Tomato Smoked Gouda Pasta

Sweet Potato Soup

Sweet Potato Soup

This sweet potato soup with cinnamon, brown sugar and chickpeas is vegan, vegetarian, paleo, and gluten free!

1 medium sweet onion chopped into 1/4th chunks
4 cloves garlic, peeled and finely chopped
3 large sweet potatoes, washed and cubed
2.5 tbsp yellow curry powder
1 tsp salt
3 cups coconut milk
1 cup vegetable stock

1 28 oz can chickpeas or garbonzo beans
1 tsp cinnamon
1 tsp nutmeg
1 tsp brown sugar or coconut sugar
1 tsp coriander
1 tsp salt
3 tbsp olive oil or melted coconut oil

Place all soup ingredients into a crock pot on high for 4 hours
Meanwhile, pre-heat oven to 400 degrees
Drain and rinse beans and place into a large plastic bag
Drizzle oil and seasonings into bag and shake well
Cover a baking sheet with foil and spray with cooking spray
Place chickpeas onto baking sheet and sprinkle a little more cinnamon and salt over top
Bake for 30 minutes
When crock pot is done, place soup into a blender and blend until smooth
Garnish with chickpeas and basil

This recipe was brought to us by our friend Jennifer Smits of The Seasoned Chef. Jennifer is a fitness trainer and personal chef who runs the blog The Seasoned Chef.

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Sweet Potato Soup

Simple Smoothie

Simple Smoothie

This smoothie is simple to make and you can easily substitute any of the fruits out for whatever you already have on hand.


1 banana, cut in chunks
1 cup grapes
1 (6 ounce) greek vanilla yogurt
1/2 apple, cored and chopped
1 1/2 cups fresh spinach leaves

Place all ingredients into a blender. Cover, and blend until smooth. You may have to stop to push down anything that is stuck to the sides. Pour into 2 glasses and serve.

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Simple Smoothie