http://www.tgipaleo.com/

Ingredients
6 Granny Smith Apples
1 T Coconut Oil
1 lb Pork Sausage
1 Egg
1/2 Onion
1 Medium Carrot
1/4 c Pecans, chopped
1/4 t Black Pepper
1/4 t Cinnamon

Directions
Carefully cut out the core of the apples and create a nice little cavity for the stuffing. Leave at least 1/2″ of flesh all around. Grate the onion and carrot in a food processor, or at least dice them all really fine. Set aside. Heat the oil over medium-high heat and brown the sausage. Remove to a mixing bowl, reserving the grease in the pan. Add the veggies to the drippings and cook for 3-4 minutes. Add veggies to ground sausage along with the pecans, pepper, egg, and cinnamon. Fill the apples with the sausage stuffing and arrange in a baking dish. Sprinkle the tops with a little more cinnamon if desired. Bake at 350 degrees for 40 minutes, until heated through.

From 21 Day Sugar Detox

Ingredients
1 lb Italian sausage (or ground pork with Italian sausage seasonings)
2 T coconut oil, divided
2 bell peppers, sliced
1/2 medium red onion, sliced
1/2 fennel bulb, sliced
1 T dried parsley
1 tsp granulated garlic
1 tsp onion powder
1 T dried basil
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp salt
14.5 oz can diced tomatoes

Directions
In large saucepan over medium heat, melt 1 T of the coconut oil. Add the sausage to the pan and cook for about 10 minutes or until just a little pink is left. Remove the pork from the pan with a slotted spoon and set aside. Place the remaining 1 T of coconut oil in the pan and add the bell peppers, onion, and fennel. Cook until the bell peppers start to soften, about 5 minutes. Sprinkle the parsley, granulated garlic, onion powder, basil, thyme, oregano, and salt over the peppers and stir for 30 seconds. Place the pork back in the pan and add the tomatoes; stir to mix well and reduce the heat to medium-low. Simmer for 10 minutes or until sauce begins to thicken. Remove from the heat and let cool for 5 minutes before serving.