July 25, 2018

Reset: Suits all phases

Great Shape: protein, vegetable, dairy, fat

Serves 6


1 leek, coarsely chopped
1 onion, coarsely chopped
500g broccoli
250g cauliflower
500g sausages
60g butter
2 Tbsp Dijon mustard
1 cup sour cream
150g grated cheddar cheese
4 Tbsp fresh thyme leaves
Salt and pepper


  1. Preheat the oven to 225°C.
  2. Coarsely chop the leek and onion. Chop the broccoli and cauliflower florets into 3cm chunks. Slice the sausages into 2cm pieces.
  3. Fry the onion and vegetables in butter for about 5 minutes. Transfer to a baking dish. Fry the sausage slices in the same pan for 5 minutes, flipping them around occasionally to avoid sticking.
  4. Blend the mustard with the sour cream and pour over the vegetables.
  5. Scatter the sausage and cheddar cheese on top of the vegies, and season with thyme, and salt and pepper to taste. Bake for 15 minutes.
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