Today I went to the Divisidero Farmers Market in NOPA, San Francisco. While there, I picked up some Free Range Italian Sausage, from SF Grill, along with other veggies I thought would work with it. Being mindful of my nutritionist's, Jae Berman, suggestion that I eat more protein so I can reach my goal on building more muscles and keeping my sugar levels from fluctuating too much, I thought I made a good purchase for a breakfast meal :)
I used a whole purple onion and sauteed it with leftover grape seed oil. Then I added the 3/4 of Italian sausage package as I tried to spread the meat around, cooking it for another five minutes with the cover on top. In the meantime, I diced 3 regularly sized portabella mushrooms and added it to the mix and continued to cook it for another 4 minutes. I turned off the heat and let it sit for another minute. The above picture is of the end product of a very tasty meal, of which I will be using for breakfast for the next two to three days, along with some greens, radishes and other grains. YUMMY!
