Low Carb Bone Broth Diet – 21 Days to Lose Weight

Day 3 – Sausage and Squash Hash and Louisiana Creole Jambalaya

Low Carb Bone Broth Diet – 21 Days to Lose Weight. So today is day 3 of the Bone Broth Diet and it features some seriously awesome meals – Sausage and Squash Hash for breakfast and Louisiana Creole Jambalaya for Lunch/Dinner. Pretty excited to get some solid foods into me seeing yesterday was a pure fasting day of just bone broth.

Day 3 Menu
* Breakfast – Sausage and Squash Hash
* Lunch – leftover chicken pieces and carrots from the broth
* Dinner – Louisiana Creole Jambalaya
* Snack – 1 c warm Chicken Bone Broth

So if you’re ready for more delicious meals, let’s dig into the Sausage and Squash Hash and the Louisiana Creole Jambalaya recipes. Enjoy

Low Carb Bone Broth Diet – 21 Days to Lose Weight

Sausage and Squash Hash
makes 2 servings – 490 Calories and 12 g Carbs

INGREDIENTS
2 c squash diced in 1/2″ cubes (butternut, acorn, or any of the winter squashes). I used Acord Squash
1 c diced Mushrooms
2 cloves Garlic, crushed
½ pound spicy sausage (no-sugar added), casing removed and meat diced into 1-inch cubes. I used Chorizo
1 tbl Coconut oil
4 Eggs
Salt and pepper to taste
Parsley

INSTRUCTIONS
Preheat the oven to 375 degrees.
In a medium bowl, toss the squash, mushrooms, garlic, and sausage together. Spread the vegetable mixture into a baking dish, making sure not to overcrowd, and bake for 25-minutes or until the veggies are tender and the sausage is browned.

While the veggie mixture is baking, heat a medium skillet over medium heat. Starting with half the oil and adding more as needed, fry the eggs, two at a time, to your desired doneness. Remove the vegetable mixture from the oven and top with fried eggs. Garnish with parsley and salt and pepper to taste.

NOTE: I used Chorizo as my sausage that needed to be cooked first, so I fried it up in a pan prior to adding it to the vegetables.

LOUISIANA CREOLE JAMBALAYA
8 servings – 395 Calories and 12 g Carbs

INGREDIENTS
2 tbls Avocado or Olive Oil
12 oz Andouille sausage or kielbasa
1 lrg boneless Chicken breast, filleted in half and cubed
1 med yellow Onion
3 Celery stalks
1 green Bell Pepper
2 Garlic cloves
1 tsp dried thyme or 1 tbls fresh thyme leaves
1 tsp oregano or tbls fresh oregano leaves
2 tsp smoked Paprika
1/4 tsp cayenne or Chile flakes
1 tsp black Pepper
1 (28oz) can diced or crushed Tomatoes
2 c Chicken Bone Broth
10 lrg Shrimp, peeled and deveined
8 cups raw Cauliflower Rice, about 1 lrg head
1 tsp celtic or pink Himalayan Salt
Parsley, chopped for garnish

DIRECTIONS
In a Dutch oven heat the oil over medium heat, sauté sausage for about five minutes until it starts to brown. Add the chicken to the same Dutch oven and cook for 3 to 4 minutes. Flip and cook for another 3 to 5 minutes, transfer the chicken to paper towels with the sausage

Add the onion, celery, bell pepper, and garlic to the Dutch oven and sauté 2 to 3 minutes. Mix in the thyme, oregano paprika, cayenne, and black pepper. Stir in the tomatoes and chicken broth. Return the sausage and chicken to the Dutch oven and reduce to low heat, cover and simmer, stirring occasionally for 30 minutes.

Add the shrimp, cauliflower rice, and salt to the Dutch oven and simmer for 10 to 15 minutes or until cauliflower is soft garnish with parsley.

Well day 3 of dieting is now complete. I feel fully satisfied with the meals and not overly stuffed. Going to resist the temptation of getting on a scale first thing in the morning – I told myself that I’d only be weighing in ONCE A WEEK. Going to stick to that promise. See ya all tomorrow for day 4 of the Bone Broth Diet – the meals are equally as good 🙂