Spicy Italian Kale Casserole
Day 23 - Day 25: Healthy Cravings
To simply say Whole30 has changed us is an understatement. I can’t say enough good things about this program. Besides the endless benefits such as energy boost, weight loss, better skin, the most valuable benefit has been the unexpected and lasting change of our food habits. I used to crave chocolate daily, or anything else sugary and sweet. Not only are those sugar cravings gone, but I’m automatically desiring healthier food.
When I went to get a coffee today at work I saw a huge bowl of Cadbury Mini Eggs Chocolates, which I absolutely LOVE. For a brief second I was sad I couldn’t eat them, but was surprised I wasn’t actually tempted. I saw chocolate all day-long or heard people talking about it, and it never stayed top-of-mind for me. Strangely enough I was actually dreaming about Daniel’s Spicy Italian Sausage Kale Casserole all day instead of chocolate - who am I?! The fact that I couldn’t have chocolate today didn’t bother me, what made me sad is that we no longer have leftovers of this kale casserole. I kid you not, if you put both in front of me and said I could eat one or the other, I’d pick the casserole in an instant. Scary thing is I’d pick a lot of things over chocolate now, and that NEVER used to be the case. It used to be chocolate over anything. Whole30 has not only been an internal body reset for us, it has also pushed a reset button on our psychological link to food as well.
This Spicy Italian Sausage Kale Casserole was inspired by a food blogger we admire, Nom Nom Paleo, and it is in my top 5 favourite recipes Daniel has made during the Whole30. It’s the first recipe that’s made it to the top of the list that does not involve any sweet potato, so this is a pretty big deal. It’s delicious, healthy and perfect for leftovers! This is one I’ll definitely be re-creating on my own over and over and over again.
½ kg spicy Italian sausage
½ kg kale
2 big carrots
1 cup vegetable stock
Preheat the oven to 180°C.
Prepare your mise en place of the ingredients below, while bringing a medium pan with olive oil to medium/high heat.
Cut the onions and carrots in stripes.
Roughly chop the kale.
Dice the tomatoes.
Slice the mushrooms.
Remove the skin of the sausage and fry the meat inside in the pan until cooked through.
Add the onions, carrots and mushrooms and fry for another 3 minutes.
Add the tomatoes and vegetable stock and let it simmer.
After about 15 minutes, add the kale and mix all ingredients together.
Pour the mixture from the pan into a casserole and let it cool down for 15 minutes.
Beat 5 whole eggs in a bowl and pour it over the sausage mix in the casserole. Make sure everything is well mixed.
Place the casserole in the oven for about 30-40 minutes.