Ingredients
Scale
- 1 lb Italian sausages (ensure no added sugar)
- 2 large bell peppers, sliced
- 1 medium zucchini, sliced into rounds
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- 8 oz cream cheese, softened (for fat bombs)
- 1/2 cup grass-fed butter, softened
- 1/3 cup powdered Erythritol
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Wash all your vegetables thoroughly. Slice the bell peppers into thin strips and the zucchini into half-moons. Line a large sheet pan with parchment paper to make cleanup easier. In a small bowl, mix the softened cream cheese, butter, Erythritol, cocoa powder, and vanilla extract until the mixture is completely smooth and creamy.
- Place the sausages, peppers, and zucchini on the prepared sheet pan. Drizzle the olive oil over everything and sprinkle with oregano, salt, and pepper. Toss with your hands to ensure an even coating. Spread everything out in a single layer. Roast in the oven for 20 to 25 minutes, or until the sausages are cooked through and the vegetables are tender and slightly charred. While the meal cooks, scoop the fat bomb mixture into small balls using a cookie scoop and place them on a plate in the freezer to set.
- Remove the sheet pan from the oven and let it cool for a few minutes. Divide the sausage and vegetable mixture evenly into four meal prep containers. Once the fat bombs are firm, place two fat bombs into a separate small compartment or a silicone muffin liner within each container. Secure the lids and store them in the refrigerator for up to four days.
- Cook Time: 40 minutes