Something I love to do is recreate my favorite meals into healthier versions of themselves. I have found that THIS is what makes my nutrition plans a lifestyle versus a “diet”. I never go without any food group or type of food that I like to eat. I do create healthier versions of many items and fit them into my¬†allotted¬†maconutrient needs.¬†

¬†This year my husband tried sauerkraut for the first time at my sister’s house. He fell in love!! I literally think it might be his favorite food. LOL… So, of course I just had to figure out how to make this dish healthy. While it can be prepared with a pork tenderloin (I tried that), we like it much better with sausage.

A little back ground info about me: I never ate meat growing up. I just hated the texture of any kind of meat. ESPECIALLY ground ¬†beef, pork, turkey or chicken. I hated it all! My mom was finally able to get me to eat white meat chicken and turkey, but even then I was very picky! Fast forward to my first competition prep…let just say that I began to try many more kinds of meats and foods in general. Something as specialized as competition prep forces you to get creative. If you are anything like me, when I have a goal there is NOTHING getting in my way of completing it with 100% effort. So, there was no cheating on my “diet”, I made every meal work! Back then, I admit, I was taking advice from a few different source and prepping the ‘old school’ way and eating the same exact foods every single day with not much flavor. At the time, I didn’t view it as torture because I just thought that’s what it took to win. Now that I am more experienced and wiser, I have realized it doesn’t have to be like that. After the competition I wanted to keep the hot body I had achieved in order to step on stage, but I was no longer motivated to eat the bland foods….that’s when I began creating “on plan” meals and it all turned into a lifestyle!!¬†

So, my version of a common Polish dish of Kielbasa sausage and Sauerkraut is very simple:

This is the sausage I found at Whole Foods. It is Turkey instead of Pork or beef and MUCH leaner. Check out the label:

 

 

 

 

A usual pork kielbasa has 16g of fat PER SERVING!!! No thanks!

All I do for this recipe is put 2 packages of the sausage in the crock pot and top it with Sauerkraut.¬†I am simple and not picky about it and use a large can, but if you prefer to buy it in the produce section that will work fine too. The acid in the sauerkraut softens the sausage even more. I set the crock pot for 4-8¬†hours¬†depending on my schedule that day.¬†The sausage is already smoked and has a great flavor so all I do when it’s finished warming up is crack¬†some¬†fresh black pepper and add hot sauce. You can season it to your liking. ¬†

You can add whatever sides you’d like to what ever your meal calls for. I added fresh spinach (that I steamed in a skillet on the stove) and canned black eyed peas. I pretty much put Texas Pete of all of my food so of course, I added hot sauce. HAHA

Enjoy!

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