Roasted Red Pepper Sauce over Sausage and Zucchini Ribbons

My wedding might be featured in a few magazines (stay tuned!), and in order to make the submission more desirable, my wedding planner asked me to write up some copy to go along with the pictures: how we met, the proposal, the planning process, the day of, our lovely vendors, and more. It was SO fun to go back through and relive all of that again. It was also a great exercise for me to think back to how this journey began and all of the joyous moments Colin and I have experienced together so far. It left me thankful, happy, and grounded. It’s just another reminder to keep a gratitude journal or to think daily of what I am grateful for.

I’ve been working on the vow that I posted last week, and it has been good to keep that positive mindset alive throughout the week. I can certainly get frustrated that Colin sometimes forgets his dish duty—the deal is that I do all the cooking and he does the dishes—or I can focus on ALL of the incredibly sweet and thoughtful things that he does on a daily and weekly basis: he rubs my feet, asks if I need help with anything, takes the dog out on walks, puts oil in my car, tells me I’m beautiful, sleeps in the other room when he’s sick so as not to disturb my sleep, and so much more. Man, I’m lucky. Right now, as I am writing this, he is cleaning the backyard to help me prepare for a baby shower that I’m throwing next weekend. He is the best man I know. Being mindful of the good, and not focusing on the bad, is not only good for the relationship, it is healthier for me and is really beneficial for him! Everyone likes to feel appreciated—especially men. In fact, one of the most common relationship complaints men have is that they feel like they are not good enough, mostly because women are known to nag them. Guilty!

I’m working on this, and the next vow that I will work on is, I promise to support and protect your freedom; because although our lives are intertwined, your choices are still yours alone. More on this next week!

Happy cooking, eating, and loving yourself and others,

Ily xoxox

Roasted Red Pepper Sauce over Sausage and Zucchini Ribbons

1 lb Italian Sausage (if you don’t want it spicy, pick another more mild sausage)

2 red bell peppers

1 package zucchini, 1 lb (Trader Joe’s)

1 can full-fat coconut milk (I use the Whole Foods brand!)

2 teaspoons Italian seasoning

1 tablespoon extra-virgin olive oil

Salt and pepper to taste

Options for those not on a low FODMAPs diet (I did not use these items and the dish was still fabulous!):

**3 cloves garlic, minced

**1/2 red onion, diced

**1/2 cup parmesan cheese (leave out for Paleo)

Instructions:

Turn your oven broiler on to high heat and let it warm up for 5-7 minutes. Place your 2 whole red bell peppers on a pan, and place in the oven a few inches away from broiler. Broil each side for about 5 minutes—you want the peppers to get a nice char on them—total, about 15-20 minutes. When done, remove from the oven and let cool for a few minutes before you handle them. Once cool, or you can use an oven mitt, cut off tops and remove stems and seeds.

While the peppers are cooking, in a large sauce pan add the oil, and remove the sausage from their casings, and pinch off little pieces to add to the pan. Cook until well browned on all sides. Remove and set on a plate with foil covering it.

Add the roasted peppers to a food processor or good blender. **if you are adding in the garlic and onions, you can add them to the processor now. Process until smooth.

In the same large sauce pan, pour out some of the leftover oil and add the pepper mixture, Italian seasoning, and a little salt and pepper, and cook on medium heat for 3-4 minutes. Pour coconut milk into the pan and stir well. **if you are using the parmesan cheese, add it now. Cook about 5 minutes more, stirring frequently. Add in the cooked, crumbled sausage and stir. Let sausage heat through for a few minutes, and then serve over your zucchini ribbons!

Other Options:

-You can certainly serve the sausage and sauce over any sort of pasta, regular or gluten free. I am going to try that next time I make this dish, which will be often! It is so easy and flavorful.

-You can add any veggies that you want to the dish: carrots would be a great addition. Tomatoes would be great too!

-You can leave out the sausage to make the dish vegan.

-you can use any sort of sausage you want—play around with the flavors!

-you can use ground beef or chicken/turkey instead of the sausage, if you wish.

-you can add fresh herbs, like basil or parsley.

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