I am really excited about this post today! Along with having a great new pasta with broccoli and chicken sausage recipe to share with you THIS IS THE FIRST POST WRITTEN ON MY NEWLY DESIGNED BLOG ?✨
Do you like it??
For those of you have been following me for the past two years you know I have fallen in love with the 21 Day Fix program, especially the nutrition aspect. Being a foodie who has always enjoyed cooking and dining out in restaurants I never used to really pay attention to what I was eating or how MUCH I was eating.
At the end of the summer of 2014 I decided that enough was enough. I was sick and tired of not feeling comfortable in my clothes and I knew a change had to be made.
Enter the 21 Day Fix.
Although it was a little overwhelming at first to read through all of the program information I was lucky to have an amazing coach who made sure I understood everything and was set up for success. She knew I was nervous about the size of the color coded containers but promised me that they were deceiving to eye and that if I filled them with food and then poured it out on a plate I would be very surprised at how much food they held. And she was right ?
While after two years I have been able to “graduate” to more advanced programs such as the 21 Day Fix Extreme, Insanity Max:30, and 22 Minute Hard Corps I still follow the Fix nutrition. Although I am able to better eyeball out my portion size I actually still prefer to use my containers to ensure I am staying on point to continue to see results. It is a lot easier for me to add a little extra bit here or a few more bites there if I am not measuring and honestly the portion size I get for meals using my containers is way more than enough to keep me full and happy!
Here’s an example of a salad I had for lunch recently. You can see how I measured out all the ingredients in my containers and then assembled them on a plate – it’s a lot of food!
I get asked all the time how I track my containers each day and while there is a really cool app called the 21 Day Fix Tracker® I am much more of a pen and paper gal.
How fun are the covers? They are so colorful!
I love these journals because I can track my progress with my weight and measurements and I can write out all my meals for the day or week and then mark off my containers as I eat them throughout the day. I also love that I can track my water and log what workout I did along with any notes I want to make for myself. If I am doing a program with weights and I know I will be ready to bump up my weight choice next time I do that workout I write that down! That way next time I go to do that workout I can just flip back check out my notes and remember to make that change.
These make great gifts and I love to give these out to the amazing people who join me in my monthly challenge groups. If these journals will help people stay on track and excited about their own health and fitness journey I want to share the goodness!
So in honor of creating the recipe below for Carrie Elle and her family and for my brand new wellness group that is kicking off September 5th I will be giving away journals to the next 3 people who decided to start their health and fitness journeys with me for the month of September. To enter just fill out this form so I can learn a bit more about you and your goals. Once completed I will reach back out to you within 24-28 hours to get started!
I am so excited to be sharing my Pasta with Chicken Sausage and Broccoli recipe. I am always on the lookout for a recipe with minimal ingredients and that can be whipped up in under a half hour for those busy weekday nights.
The chicken sausage is pre-cooked and packed full of flavor with a little bit of spice. I chose to use RP’s Pasta Gluten Free Fusilli. I found it in the refrigerated section of my grocery store alongside the other fresh pasta. I do not follow a gluten free diet but like to cut it out where I can and this is the first pasta I have tried that tastes just as good as regular pasta and it cooks in about 3 minutes. You can use any pasta you choose and I find whole grain or quinoa pasta to work really well in this recipe also!
I hope you enjoy this recipe and take time to check out all of Carrie Elle‘s amazing products – along with the wellness journals she has beautiful meal planners, blog planners, life planners, chore charts, and digital downloads.
Thank you Carrie for partnering with me on this really fun post!
Adapted from Fork Knife Swoon
- 1 small head of broccoli, cut into florets, approx. 4 cups
- 1 9oz package of fresh pasta (I used RP's Gluten Free Fusilli), or 8oz of dried pasta
- 1 small onion, diced
- 1 package of precooked sweet Italian chicken sausages, sliced into rounds (4 sausages per package)
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
- ¼ cup of grated Parmesan cheese
- ¼ cup of fresh parsley, chopped
- Himalayan pink salt (or sea salt) to taste
- Freshly ground black pepper (to taste)
- Chop the broccoli into florets and steam for 3-5 minutes until vibrant green but not mushy. Remove from the pot and set aside.
- Fill the same pot of water and bring to a boil. Cook the pasta according to the package directions. Drain and set aside.
- Meanwhile dice the onion, mince the garlic, and slice the chicken sausage into small rounds.
- Heat the olive oil in a large skillet over a medium heat.
- Add the onion and cook for 5 minutes until translucent.
- Add the chicken sausage and cook for 6 minutes, stirring halfway through to flit the sausage so it browns on each side.
- Add the garlic and the steamed broccoli to the pan. Cook for 1 minute until the garlic becomes fragrant.
- Add the cooked pasta.
- Top with grated Parmesan cheese and fresh chopped parsley. Season with salt and pepper according to your taste.