Meal Plan Monday- Mushroom stuffing! WAYYYYY GOOD!

(Don't be intimidated by this, it is amazing!)

Low-Carb Mushroom Stuffing

3 cups mushrooms, chopped

1 small zucchini, cubed (about 1 cup)

1 small onion, chopped (about 1/2 cup)

1 sweet red pepper, chopped (about 1 cup)

2 ribs celery, chopped (about 1 cup)

1/2 cup sundried tomatoes, chopped

1/2 cup almond meal (if you have a good blender you can blend up hole almonds to make the meal, you can also buy it at the store)

1/4 cup sage, finely chopped

salt and pepper to taste

Olive oil

Sage sprigs

Topping:

1/2 cup almond meal

1/4 coconut oil or olive oil

zest of 1/2 lemon

4 sage leaves

pinch of salt

Brown the onion and celery in pan; set aside. Brown mushrooms; when liquid becomes substantial push the mushrooms to the side of the pan and add the sundried tomatoes to the center of the pan, allow them to cook in the liquid and soak it up. Set aside. Brown the zucchini, then add the red pepper and allow to cook until just tender. In a large bowl, mix up the cooked ingredients along with the sage, almond meal, salt and pepper. Pour into baking dish.

Topping:

Mix topping ingredients in food processor. Crumble across the top. Garnish with sprigs of sage.

Bake at 350 degrees for 25 minutes.

• 1 1/2 Cups is a serving.

If you're on an EM MEAL PLAN this is perfect for meal #3 or #5!  (just remember it includes one of your healthy fats with the nuts.)