Two of My Favorite Meals

While I enjoy cooking, I don’t really like cooking for just me. But, because of the 24 Day Challenge I’m doing, I’ve been cooking for myself more than normal.  These are two of my favorite recipes.

Sausage, Veggies & Brown Rice

{This is a perfect recipe for the Max Phase.}

Total time: 30 minutes
Servings: approximately 5-6 (1 cup of rice with 1 1/2 cups sauce over top)


  • 1 lb ground chicken sausage
  • 2 small/medium or 1 large zucchini
  • 2 small/medium or 1 large yellow squash
  • 1 large orange or red bell pepper
  • 1 medium yellow onion
  • 1 TBS diced garlic
  • 1 jar sugar-free pasta sauce (Sprouts in Colorado sells a sugar-free brand called Cucina Antica)
  • Brown rice (could use wild rice or black forbidden rice as well)


  1. Start your rice cooking.
  2. Prep all veggies by washing them, peeling them (for zucchini, squash, and onion) and chop all veggies to be approximately the same size.
  3. Saute the onions and garlic in 1 TBS olive oil.
  4. Add in the other veggies and saute until they are cooked, but retain a bit of a crunch rather than getting soggy.
  5. While sauteing the veggies, cook the ground chicken sausage in another pan until cooked through.
  6. Once the veggies and chicken sausage are all cooked, add the sausage to the veggies and dump the jar of pasta sauce over top. Mix everything together and get it nice and hot. Serve over rice.

Fish & Veggie Packets

{This could be used for the Cleanse Phase and/or the Max Phase. Just modify as necessary.}

Total time: 20-15 minutes


  • Fish filets (as many individual filets as packets you want to create. So two filets if you’re feeding two people, etc. Ideas are salmon, tilapia, halibut, etc.)
  • Baby spinach (I buy a HUGE carton of this)
  • 1 lemon
  • Fresh herbs (I use dill)
  • Tomato (1 tomato per fish filet)
  • Olive oil
  • Salt (I recommend Himalayan pink salt for it’s added minerals, etc. versus regular table salt)

Steps to assemble the packets:

  1. Preheat oven to 375 degrees,
  2. Lay out a sheet of parchment (I had to use tinfoil as I was out of parchment, but cooking on/in tinfoil is not recommended overall. Parchment is a much better option.).
  3. Put several large handfuls of baby spinach down (this will cook down significantly, so go for it!).
  4. Place fish filet over top and drizzle with a little bit of olive oil and then sprinkle with salt.
  5. Slice the tomato and lay on top of the fish.
  6. Chop your fresh herbs and sprinkle over everything.
  7. Squeeze a slice of lemon over the whole pile.
  8. Lay another sheet of parchment on top and fold the edges over.
  9. Repeat for additional packets (1 filet per packet).
  10. Lay all the packets in a single layer on a cookie sheet.
  11. 15 minutes at 375 degrees does it for a thinner filet like tilapia. The cooking time will be longer for something like salmon, etc.

You can serve this over rice, or just eat it straight-up if you’re not a grain eater.

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