Less than one week to go and we will have completed 30 days of Whole30! I’m almost sad to see it go, but without my beans and lentils, I’ve turned to more meat as a protein source. I will be happy to have pulses back in my life!
Brunch: We had a late breakfast-turned-brunch this morning, which was a perfect way to start the weekend… nice and slow.
Merguez Sausage with Blistered Tomatoes and Garlic Smashed Potatoes
1/2 pound merguez sausage
1 pint cherry tomatoes, prick each one with the tip of a sharp knife
1 pound yellow baby potatoes, cleaned
3 cloves garlic
extra virgin olive oil
salt and freshly ground black pepper to taste
For the Potatoes: In a large pot of boiling water, cook the potatoes until tender, about 15-20 minutes; drain well. Place the potatoes onto a parchment lined baking sheet. Using a fork, carefully smash the potatoes until flattened but still in one piece. Drizzle with extra virgin olive and season with salt and pepper to taste. Place in a 425F oven and bake until the potatoes begin to brown but aren’t yet tender, about 20 minutes. Remove potatoes from the oven and sprinkle with chopped garlic; toss to coat. Return to oven and roast until potatoes are golden and tender, about 5 to 10 minutes more.
Meanwhile, prepare the sausages. These little guys cook up pretty fast, like 5 minutes and done fast. In a large skillet heat olive oil over medium-high heat add the tomatoes and cook for about 2 minutes or until they start to blister. At this point toss them around a bit and cook a few more minutes. Remove to a serving dish and add the merguez to the same skillet. Saute for 5 minutes, or until cooked through. Add to the same serving dish with the tomatoes and Serve.
Unfortunately I fell ill shortly after lunch and nothing was going to settle in my stomach, so I retreated to the couch with my trusty sidekick, Wolfie (the Yorkie) and slept most of the day away. I did drink a few teas and of course water, but couldn’t stomach much of anything else. Sorry guys, no lunch and dinner today.