Sausage + Veggie Roast • Paleo-Friendly

Sausage Veggie Bake

Weekday dinners can easily turn into a hassle. And, after a full day's work, slaving over a stove isn't most people's idea of heaven on Earth. Especially, if you're trying to follow dietary restrictions. 

But, it doesn't always have to be that way! 

These baking pouches come together super quick and easy. And the possibilities are endless! So, you could make it multiple times a week, and it'll feel like a different meal every time. Simply pick 2-3 vegetables and a protein. We recommend sausage, chicken, or fish, since they all cook at the same rate as the vegetables. 

This recipe is easily made Paleo-friendly by using Paleo-compliant vegetables and meat. For our version, we used Bilinski's Sweet Apple Chicken Sausage, zucchini squash, and yam. And for a lil' bit o' extra flavor, we threw in garlic and shallots.

All you have to do is chop your veggies and protein into bite-sized pieces, and toss it onto parchment paper. Then, grab whatever herbs and spices tickle your fancy (we used salt and pepper) and season to taste. Finally, we drizzled the whole shebang in olive oil.

To make your pouch, fold in the top and sides of the parchment paper and press the folds well, to secure it. You can also use twine if you have trouble keeping the pouch folds closed.

Place pouch on a baking sheet, and bake until vegetables are tender. Depending on what vegetables you choose, it will take 30-45 minutes. If you're feelin' some extra protein, we recommend topping your baked goodies with a fried egg (Team Sunny-Side Up in the house)! Let the pouch cool down for 5 minutes, carefully open it, top with your egg, and dig in!


Recipe by Gibson's Natural Grocer
• Makes 1 generous serving
•PREP: 15 minutes, BAKE: 30-45 minutes


2 links Bilinksi's Sweet Apple Chicken Sausage, cut into 1" segments

1/2 large or 1 small yam, cut into 1/2" cubes

1/2 large or 1 small zucchini, cut into 1" segments

3 small shallots, peels and cut in half

2 garlic cloves, peeled and crushed

1 large egg

1-2 TBS olive oil

salt and pepper to taste


  • Preheat oven to 375*
  • Tear off a piece of parchment paper about 18-24 inches long
  • Place sausage and all chopped vegetables on center of parchment paper
  • Season with salt and pepper to taste, then drizzle with olive oil
  • Fold parchment paper into pouch by bringing top edges together and folding down tightly. Do same with each side.
  • Place on rimmed baking sheet, and bake for 30 minutes, or until vegetables are tender.
  • While pouch is cooling, fry egg in olive oil over low heat.
  • Place pouch in plate, carefully open pouch (watch out for hot steam!), and top with fried egg.
  • Bon Appetit! 

Ginger Maple Pumpkin Pie - Gibson's

It's finally the time of year where the weather gets cooler, the drinks get warmer, and get-togethers with friends and family get planned. Which means, inevitably, someone will get asked to bring dessert. Maybe you've got in-laws to impress. Or, perhaps, you're determined to bake a dessert that rivals grandma's apple pie (good luck with that). Or, possibly, you're in the mood to try a new spin on an old classic. Whatever the case may be, this pumpkin pie would be a great addition to any holiday feast. Maybe grandma will even ask you for the recipe.


Serves 8


9 inch organic whole wheat pie crust

1 - 15 oz. can organic pumpkin puree

3 large eggs

3/4 c. pure maple syrup

1/4 tsp. ground ginger

1/8 tsp. nutmeg

1/8 tsp. cinnamon

1 tsp. vanilla

Pinch of sea salt

1/2 - 13.5 oz. can organic coconut milk


Preheat oven to 425 F. 

In a large mixing bowl, beat eggs. Add maple syrup and 1/2 can of coconut milk, and mix well. Add ginger, nutmeg, vanilla, and salt, and mix well. Add pumpkin puree and mix until smooth.

Pour into prepared pie crust. 

Bake for 15 minutes at 425 F. Reduce heat to 350F, and continue baking until center sets, 30-45 minutes.


  • To prevent crust from burning, cover crust edges with aluminum foil. 
  • Pumpkin puree can be replaced with canned sweet potato puree, as well.
  • All ingredients can be found at Gibson's Natural Grocers, including gluten-free pie crust!



Chicken Cacciatore - Sarah Warren

Sarah Warren, 35, Ruston - Wife, mom of 3, avid runner & marketer

Sarah Warren, 35, Ruston - Wife, mom of 3, avid runner & marketer

About a year ago my bosses brought in an Italian woman to do a cooking demonstration for a sizeable group of their clients on back to back nights, and I essentially served as her sous-chef for those two evenings. Since then, my family has adopted her Chicken Cacciatore into our regular meal repertoire. Besides making my kitchen smell heavenly, I love this recipe because it’s so flexible and forgiving. No wine?  Then use chicken stock. No, celery? Then leave it out. Don’t like picking out bones? Then use boneless chicken. Makes fabulous leftovers, too!

(Makes 12 servings)
6 lbs chicken - cut into large chunks, bone in
1 carrot cut in half
½ stalk of celery
½ a lemon
½ an onion
White wine to cover chicken
1 cup white wine vinegar
1 whole clove garlic
1 small red chili pepper, whole
salt generously
1 cup olive oil
4 sprigs fresh rosemary
7 leaves fresh sage

Simmer first 9 ingredients uncovered over low heat until liquid is almost gone (about 35 minutes). Add herbs and olive oil and cook another 5 minutes. Serve.