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Chicken Sausage Brown Rice Pasta Salad

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This gluten-free Chicken Sausage Brown Rice Pasta Salad is made with brown rice pasta and veggies. It’s a healthy salad that’s perfect for weekly meal prep!


Between our anniversary, my birthday, family parties, and everything else in between, it’s been hard to keep my healthy eating habits in check this summer.  I’ve eaten way too much ice cream – that’s for sure – and definitely started to feel it! 

I mean, I’ve made a ridiculously delicious S’mores Ice Cream Sandwich Cake a few weeks ago and had two back-to-back Mr. Softee dipped ice cream cones at my nieces’ joint birthday party (it was so worth it, at the time).  Not to mention that ice cream has been on sale nearly every week at the grocery store.  I’ve had more than enough of my fill!

So I’m restarting the Fast Metabolism Diet as a reset for my body.  But I’m doing my own version of it.  I’m still following the schedule of Monday and Tuesday being fruit and healthy carb days, Wednesday and Thursday being protein days, and Friday, Saturday, and Sunday being focused on healthy fats.  I’m just not being as strict about it. 


Since pasta salads are always a summer staple for us, I decided to make a healthier version based off a FMD pasta recipe for Chicken Sausage Fusilli.  Just like the FMD recipe, this pasta salad uses brown rice fusilli.  It’s a little stickier than traditional pasta, but it’s gluten-free and just as filling and satisfying! 

The trick in making brown rice pasta is not to overcook it or it’ll become mushy.  Draining the pasta and rinsing it with cold water stops the cooking process and gives you that perfect pasta texture!

The “bulk” of this Chicken Sausage Brown Rice Pasta Salad

 
I included the chicken sausage in my pasta salad to bulk it up and add a good dose of lean protein.  Then, I tossed in a bunch of veggies like fresh broccoli florets, roasted red peppers, zucchini, and onions.  I dressed my salad with lemon juice and Italian dressing seasoning.  Before serving, I added a little chopped parsley for some added freshness.  

Oil isn’t restricted on the FMD, but it’s mostly reserved for “healthy fats” days. So I skipped adding it to my lemon dressing. I didn’t want to saturate my pasta.  I just wanted to give it some flavoring.  You can definitely tweak the dressing, or use your favorite pasta salad dressing, if you feel it needs more.

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Chicken Sausage Brown Rice Pasta Salad

Chicken Sausage Brown Rice Pasta Salad

Ingredients

  • 6 oz. brown rice fusilli pasta
  • 3 sweet Italian chicken sausage links, cut into 1 inch pieces
  • 1/2 cup red onion, chopped
  • 1 generous cup broccoli florets, cut into small pieces
  • 1/3 cup roasted red pepper strips, chopped
  • 1 1/2 cup zucchini, seeded and cubed
  • Juice of 1 lemon
  • 1/2 tsp. Italian seasoning, or Italian dressing seasoning

Instructions

  1. Bring a pot of water to a boil and prepare the brown rice fusilli according to the package. Don't overcook the pasta and rinse with cold water as soon as it's done to stop the cooking process.
  2. Add the pasta to a large bowl or container.
  3. Heat a skillet over medium heat. Add about a tablespoon of water and the chicken sausage to the pan. Cook until completely and browned on the outside, about 6-8 minutes.
  4. Add the chicken sausage to the pasta bowl. Then, add in the vegetables.
  5. In a small bowl, whisk together the lemon juice and Italian seasonings.
  6. Pour over the pasta salad, mix to combine, and serve.
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When I first put this pasta salad together, I think I expected it to be a bit bland and boring. But it’s so fresh, so satisfying, and has a nice flavor to it, thanks to the chicken sausage and simple lemon dressing.  Eat it cold or leave the lemon dressing out and reheat this as a warm pasta dish.

Whether or not you’re on a special diet, you can’t deny a good pasta salad during the summer!  They’re perfect for meal prepping and taste better by the day! 

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If you like this pasta salad recipe, you might enjoy these as well:

Roasted Beet Salad with Goat Cheese and Walnuts

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Lettuce turn up the beet with this delicious Roasted Beet Salad with Goat Cheese and Walnuts!  It’s a light, late summer dish that’s perfect for welcoming in some fall flavors!


Yesterday was my birthday. And while most people celebrate a birthday week or even month, I kind of ignore it.  I’ve never liked having the spotlight on me.  I’d love to crawl under the table when the birthday cake comes out and “Happy Birthday” is sung.  Plus, when it’s 90-something degrees outside, there’s not much I feel like doing other than being inside with the air conditioner pumping. 

Instead, I had a small celebration over the weekend and went on a little shopping spree my birthday morning.  One place that I stopped at was Whole Foods.  I made this roasted beet salad last week and had a craving for it again. The roasted beets give the salad a slight sweetness and every bite is a mouthful of deliciousness! 

A flavorful transition from summer to fall!

 
To me, this salad tastes like a seasonal transition. Once my birthday ends, I am so ready for the fall (in fact, I bought a Halloween lantern and fall candles during my shopping trip yesterday). Not that I wasn’t ready for it during the first heatwave, but creeping into August makes it feel like it’s just around the corner!

This salad is just the right balance of a light summer dish with cool weather veggies that welcome in the next season.  It’s perfect for making that mealtime transition from summer to fall recipes.  I even whipped up a homemade balsamic Dijon dressing to drizzle onto the salad that’s tangy and slightly spicy.


I know that beets are an iffy little root veggie for some people.  But if you’re trying them for the first time, I always recommend roasting them in a drizzle of olive oil.  Beets are earthy, but a sweetness comes out in them when they’re roasted that makes them so delicious! 

I also recommend using food safe gloves when you’re preparing beets.  They’re pretty color will stain your hands (and clothes, etc.)!  And don’t toss the tops!  They taste similar to kale and can be used in a saute with a little olive oil and garlic.

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Roasted Beet Salad with Goat Cheese and Walnuts

Serving Size: 2

Roasted Beet Salad with Goat Cheese and Walnuts

Ingredients

    For the salad:
  • About 4 cups mixed salad greens
  • 2 medium beets, roasted and sliced
  • 1/2 small red onion, sliced
  • 1/4 cup snap peas, sliced
  • 1/4 cup crumbled goat cheese
  • 2-3 tbsp. walnut halves, crushed
  • Optional: fresh thyme
  • Balsamic Dijon dressing
    • For the balsamic Dijon dressing:
  • 2 tbsp. balsamic vinegar
  • 1/2 tbsp. Dijon mustard
  • 1 tsp. honey
  • 1 tbsp. extra virgin olive oil
  • Salt and pepper, to taste

Instructions

    For the salad:
  1. Divide salad greens evenly among salad plates.
  2. Top with roasted beet slices, snap peas, goat cheese, walnuts.
  3. Garnish with fresh thyme and drizzle with balsamic Dijon dressing.
    4. For the dressing:
  4. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and olive oil.
  5. Season with salt and pepper.
  6. Then, drizzle over each of the salads.

Notes

To roast the beets: remove the stems and wash. Place the beets in foil and drizzle with olive oil. Wrap tightly and roast in the oven at 400 degrees for about an hour, or until fork tender. Once they are cool to the touch, you can easily rub the skin off of the beets. Slice and add to the salad.

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There’s really just so many great flavors going on in this salad! And it’s got such pretty, deep colors, too!  If you’re not quite ready to let go of summer salads, but are looking forward to the fall, this roasted beet salad is definitely one to put on your menu! 

If you give this salad a try, share your pics of this recipe on social media using the hashtag #livinglavidaeats.  Don’t forget to tag me @lavidaholoka!

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If you like this salad recipe, you might enjoy these as well:

S’mores Ice Cream Sandwich Cake

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This easy S’mores Ice Cream Sandwich Cake is made with layers of ice cream sandwiches, marshmallow whipped topping, graham crackers, and chocolate syrup!


Our 7th wedding anniversary was this past weekend and my 28th – I mean, 38th birthday is on Monday.  There’s a lot to celebrate!  It’s become kind of a yearly tradition that my husband and I work on an anniversary project together.  But the 7th wedding anniversary is the copper and wool anniversary. 

I’m allergic to wool and I came up short with copper projects.  So instead, we spent loads of quality time together since my husband was off last week.  That was enough to keep my heart full.

This year, instead of sharing an anniversary project, we’re skipping straight ahead to my birthday!  What I want to eat for my birthday is never really a hard decision (it’s usually steak or seafood – or both).  It’s deciding on dessert that tends to stump me.  Honestly, I’m not a big fan of cake – ice cream or baked. 


Usually, I’ll have my husband make me brownies (he makes the best brownies).  A couple years ago, we made our own s’mores over fire in the backyard.  Simple, but a quintessential summertime treat.  I was thinking about those s’mores recently and decided that I wanted to celebrate my birthday with a s’mores-inspired ice cream cake this year. 

Yes!  Ice cream cake!

But not just an ice cream cake – a S’mores Ice Cream Sandwich Cake!

An easy, s’mores style summer dessert!

 
Have you made an ice cream sandwich cake before?  It’s such an easy summer dessert to make!  Ice cream sandwiches get layered in a loaf pan with whipped topping, candies, sweet sauces, and whatever else you want to add to the cake!

Because I wanted a s’mores style cake, I stirred marshmallow creme into my tub of Cool Whip.  One layer of ice cream sandwiches was added to the pan.  Then, a layer of marshmallow creme topping.  After that, I added crushed up graham crackers and a drizzle of chocolate syrup. 

I followed with another layer of ice cream sandwiches, spread the whipped topping on top again, and froze the cake for a couple of hours.  Once everything was frozen solid, I removed the cake from the pan.  Then, I frosted the entire cake with whipped topping and froze it again.  When it was time to serve, I added more graham crackers on top and finished with a drizzle of chocolate syrup.

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S’mores Ice Cream Sandwich Cake

S’mores Ice Cream Sandwich Cake

Ingredients

  • 1 box of square ice cream sandwiches (I used Klondike)
  • 8 oz. Lite Cool Whip
  • 7 oz. jar marshmallow Fluff
  • 6-8 low fat graham crackers, crushed
  • Chocolate syrup

Instructions

  1. Line a loaf pan with wax paper.
  2. In a bowl, mix the Cool Whip and Fluff together. Set aside
  3. Add a layer of ice cream sandwiches to the bottom of the loaf pan. You may have to cut a sandwich in half to make them fit.
  4. Follow with a layer of the marshmallow whipped topping.
  5. Then, add crushed graham crackers and a drizzle of chocolate syrup.
  6. Add another layer of ice cream sandwiches on top of that.
  7. Cover the loaf pan and place in the freezer for about an hour, or until solid.
  8. Carefully remove the cake from the pan and place on a serving plate.
  9. Frost the entire cake with whipped topping and place back into the freezer for at least two hours.
  10. Before serving, add more crushed graham crackers on top. Finish with a drizzle of chocolate syrup.
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When it’s time to serve, slice this baby up to reveal the delicious layers inside! I’m pretty sure this cake has made me an ice cream cake lover now. Well, at least an ice cream sandwich cake lover!  It’s like the best of summer all rolled into one delicious dessert!

Share your pics of this recipe on social media using the hashtag #livinglavidaeats.  Don’t forget to tag me @lavidaholoka!

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If you like this recipe, you might enjoy these as well:

Jalapeno Popper Quiche

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This Jalapeno Popper Quiche is a fun way to spice up your breakfast or brunch! It’s classic quiche meets everyone’s favorite spicy appetizer!


We have some pretty amazing pepper varieties growing in our garden this year!  We’re growing orange bell peppers, Sweety Drop peppers, Cubanelle peppers, Pimento peppers, and Coolapeño peppers.  It’s our first year seeing coolapeno plants available.  They’re a heatless variety of jalapeno peppers.  It’s kind of crazy!  They look exactly like a jalapeno, but they’re all pepper flavor.  No heat!

It’s been nice to have heatless varieties of peppers this year since we haven’t been eating much spicy food.  Ever since my husband started having trouble with acidic foods, we’ve cut back on a lot.  Including our favorite spicy foods!  I still get cravings for it from time-to-time.  But since the summer heat’s been kicked up to 90, I’m already sweating my face off and would rather not have to feel anymore heat.  Especially from my food!


The first time I made this quiche, I used one of our coolapeno peppers. This last time, I made it – well, we had eaten all of the fully grown coolapenos, so I grabbed a couple jalapenos from the store.  My husband isn’t much of a quiche eater, so I didn’t have to really worry about the spice level.  It wasn’t too bad anyway since I only used one jalapeno pepper.  I also seeded the jalapeno and removed the ribs (both hold heat).

This quiche has quickly become a make-again breakfast recipe.  It’s easy to put together, has a ton of jalapeno popper inspired flavor, and makes a great heat-and-eat breakfast!  Like a classic quiche, I’ve added heavy cream, a mixture of cheeses, and bacon to my egg mixtures.  It’s not the healthiest breakfast, but it’s pretty damn delicious and worth every single calorie!

If you’re worried about the calorie count in this Jalapeno Popper Quiche, there are a few ways you can lighten it up:
  • Go crustless (especially if you’re like me and can’t make a pretty crust edge to save your life)!  Grease a pie plate, whip up the egg mixture, pour it into the pie plate and bake!
  • Instead of heavy cream, whisk in milk.
  • Use turkey bacon or low sodium bacon to cut calories and salt.
  • Ditch the brie and sub in a different cheese, or just use a low fat cheddar.
  • And if jalapenos aren’t your thing, sub in your favorite heatless pepper.

Just use the same amount of ingredients that you would in the recipe below and you’ll have a lighter version of this Jalapeno Popper Quiche!

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Jalapeno Popper Quiche

Jalapeno Popper Quiche

Ingredients

  • 1 store bought pie crust (or homemade if you're fancy like that)
  • 6 large eggs
  • 1 cup heavy cream
  • 6 slices bacon, cooked and roughly chopped, with a little set aside for garnishing
  • 4 oz. triple creme brie, cubed
  • 1 jalapeno, seeded and chopped
  • 1 cup shredded cheddar blend, divided in half
  • Salt and pepper, to taste
  • Optional: scallions for garnish

Instructions

  1. Preheat the oven to 350 degrees. Prepare the pie crust in a pie plate and set aside.
  2. In a mixing bowl, whisk the eggs and heavy cream together. Season with salt and pepper.
  3. Add the bacon, brie, jalapeno, and half of the cheddar to the bottom of the pie crust.
  4. Pour the egg mixture into the crust.
  5. Bake the quiche for 40-45 minutes, or until the eggs are set.
  6. While the quiche is still warm, add the other half of the cheddar cheese on top and allow to melt.
  7. Garnish with chopped bacon and scallions. Then, serve.
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You might think this Jalapeno Popper Quiche is heavy because of the cream and cheese in it.  But it’s not at all!  The eggs are so fluffy and light and the cheese melts perfectly into every inch of this quiche.  Make it ahead of time or serve it as breakfast, brunch, lunch, or dinner! 

Did you make this Jalapeno Popper Quiche recipe?  Make sure to share your delicious pics with the hashtag #livinglavidaeats and tag me @lavidaholoka!

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If you like this recipe, you might enjoy these as well:


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