Kerri WaldronPaleo restricts processed foods that are loaded with salt and sugar. It also removes whole grains, legumes (beans, peas and lentils), tofu and peanuts, which are high in lectins and phytic acid.
The diet includes fruits, vegetables, meats and fish, especially those from grass-fed sources. It also allows eggs (choose organic and cage-free), nuts (except peanuts, which are considered legumes) and healthy fats like olive oil.
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Salty olives and capers and a good-quality chicken sausage make all the difference in this Paleo Diet-friendly main course. To reduce prep time further, shop at a salad bar for cut vegetables. Feel free to add red bell peppers, eggplant or tomatoes, and adjust the cooking time accordingly.
We used an organic apple chicken sausage made by Coleman Natural Foods, available at Whole Foods Markets.
Ingredients
Servings: 4
Directions
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Step 1
Cut the onion into very thin slices. Cut the sausage crosswise into 2-inch chunks.
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Step 2
Heat the oil in a large skillet over medium heat. Add the sausage chunks and onion; cook, stirring occasionally, for 10 to 12 minutes. The sausage should be browned and cooked through, and the onion should be softened and lightly browned; transfer them to a plate.
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Step 3
Meanwhile, cut the squash and zucchini into 1-inch chunks. Coarsely chop the herbs. Cut each olive in half.
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Step 4
Add the squash and zucchini to the skillet; cook, stirring occasionally, for about 8 minutes or until just tender. Season with the salt and pepper, then return the sausage and onion to the skillet. Add the olives and capers, stirring to incorporate.
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Step 5
Squeeze the juice from the lemon half over the mixture in the skillet; cook until the mixture is evenly heated through. Taste and adjust seasoning as needed. Remove from the heat, then stir in the herbs.
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Step 6
Divide among individual plates. Serve warm.
Source: washingtonpost.com
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