Chicken Apple Sausage & Polenta

Chicken Apple Sausage & Polenta

Chicken Apple Sausage & Polenta

4 Organic Chicken Apple Sausages
1 Organic Sweet Pepepr
1/2 Small Organic Red Onion
4 Organic Button Mushrooms
2 Cups Organic Unsweetened Apple Sauce
2 tbsp Organic Orange Juice
2 tbsp Organic Dried Orange Peels
2 tbsp Organic Carribean BBQ Seasoning
Organic Extra Virgin Olive Oil
1 Package Ready Made Organic Polenta

1. Cut up the onion, pepper and mushrooms into desired sized pieces.
2. Cut up the sausages into desired thickness rounds. Make sure your slices aren’t too big so they can cook through in reasonable time.
3. Cover the bottom of your cooking dish with olive oil but save some to mix in with the sausage and vegetables. (In the summer you can make the same meal but wrapped in tinfoil packets. The sausage and veggies taste amazing on the grill.)
4. Put all the cut veggies and sausages in your dish and pour in the remaining olive oil. Mix to make sure everything is covered.
5. Add your spices and mix everything together.
6. Cover with tin foil and bake in the oven at 375-400 for 30 minutes. Check periodically to make sure nothing burns.
7. While the sausage and veggies cook cut up your polenta into 1 1/2 inch thick rounds.
8. Bruch olive oil on to each side of the round.
9. You can bake the rounds at the same temperature as the sausage and veggies.
10. When one side is golden brown flip the rounds and bake until brown.
11. Once everything has cooked place the sausage and veggies on top of the rounds either individually or place a few rounds on each plate and top with the sausage and peppers.

Eco Products

5 Fab Foods to Help You Stay on Track

On my never ending mission to be in shape I find and read many health articles and blogs. I think it is interesting the differing sciences that can figure out how each body works and preform at its best. There are so many schools of thought and everyone seems to think they have the best plan. It’s difficult for me to know who is the “right one”. I prefer articles that gear it’s help with the use of science. After reading a few articles on what foods help keep your weight loss efforts in line I tried to get them all into one list using all of the information I read but “trimmed the fat” a bit.

1. Replace carbohydrates from sugar and refined grains with “good carbs” from fruits and vegetables. Orang-hued foods were found to be the most effective substitutes. Being that fruits and vegetables are high in fiber, they keep you full longer, high levels of antioxidants like vitamin C and beta-carotene fend off the fat. You can get a good amount of beta-carotene from carrots, cantaloupe, squash and peaches.

2.About 25 percent of your daily calories should come from protein, but you should choose lean sources like poultry, fish, low-fat yogurt, and fat-free milk to keep your calories down. Protein helps to you boost your energy, aiding in calorie burning.

Selenium can lower rates of abdominal obesity. Several foods contain selenium, so it’s difficult to know if you’re getting the recommended 55mcg per day. The best sources are nuts, whole grains, poultry and seafood. Foods rich in vitamin E, like nuts and seeds, will increase the effectiveness of selenium in the body. Natural Raw Organic Cashews

4.    Several studies suggest that alcohol is fine in small amounts, protects against weight gain. Data reviewed have suggested one 4-ounce glass of wine as the best bet. While one glass has great health benefits, having more is just going to add inches to your waistline.


Eating good fats like monounsaturated and omega-3s make it easier to stay slim, these fats are found in fish, nuts, olive oil, & avocados examples of bad fats, like saturated and trans are found in butter, shortening, pre-packaged cakes and cookies.

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Italian Pasta Salad

1 box whole wheat pasta (your favorite shape)
1 small can organic sliced ripe black olives
1/4 cup organic green pepper sliced
1/4 cup organic red bell pepper sliced
1/4 cup organic red onion, diced chopped
1/4 cup organic carrot chopped
1 oz. turkey pepperoni (optional)
1/4 cup organic uncooked broccoli chopped
1/4 cup organic uncooked cauliflower
1 tsp organic black pepper
1 tsp organic hot red pepper
1 tsp organic oregano
1 tsp organic parsley
1 tsp organic garlic powder
1 tsp organic basil
Organic White Balsamic Vinegar
Grated Parmesan Cheese
Organic Extra Virgin Olive Oil

Begin by boiling the pasta according to the boxes instructions. While the pasta cooks start chopping your peppers, onions, broccoli, cauliflower, olives & turkey pepperoni. After chopping all vegetables and pepperoni place in a large bowl. By this time the pasta should be ready to drain. Make sure the pasta is drained completely, then add the pasta to the bowl and mix. You can add some olive oil at this time to make everything mix smoothly. Also add a small amount of the vinegar as well so the taste has time to set in.
Now begin to add the basil, parsley, garlic powder, oregano, hot red pepper & black pepper. Mix thoroughly and add a little more olive oil and more vinegar. You don’t want to add too much vinegar because it can make the salad soggy while you let it sit and cool. You can always add more vinegar later to give it more taste. Place in refrigerator and let cool for 30 minutes minimum. When you are ready to serve you can add more vinegar if you need to add more for taste. Then mix in the parmesan cheese and sprinkle some on the top before serving.

Organic Twice Baked Potato & Broccoli Mash



* 8 organic potatoes (your preferred size & color)
* 2 tablespoons Brummel & Brown or organic butter
* 1/2 cup organic sour cream
* 1/2 cup organic milk
* 2 teaspoons sea salt
* 1 1/2 teaspoons freshly grown organic black pepper
* 1 1/2 cup shredded monetary jack or cheddar cheese
* 1/2 steamed organic broccoli
* 1 teaspoon organic garlic powder
* 1 tespoon organic onion powder
* 1 large organic lemon


Preheat the oven to 500 degrees F.

Scrub the potatoes well and rinse under cool running water. Pat dry with towel and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

When the potatoes have cooled, cut the potatoes and broccoli into small pieces and begin to mash them in a large bowl. After mashing add 2 tablespoons of Brummel & Brown, organic sour cream, organic milk, sea salt, garlic powder, onion powder and pepper. Then mash until desired smoothness. Add 1 cup of shredded cheese and mix again. After the mashing is finished place in a baking pan and smooth top. Use the 1/2 cup shredded cheese to top off the bake!

Butter a 9 by 13-inch casserole dish with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.

Place the seasoned potato mixture in the prepared casserole dish and top with the remaining grated cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot

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