Greek Sausage Dish

Greek Sausage Dish

Or Empty the Refrigerator

*Another tasty creation by Go Figure Chef David


This is a yummy and easy one-pot meal!

4 large Italian sausage (sweet or hot), sliced into bite sized pieces

2 stalks celery, chopped small                     2 Tbsp. olive oil

½ onion, chopped small                             ½ tsp. garlic salt

1 head broccoli, chopped small                   ¼ cup white wine

1 tomato, chopped small                            ¼ cup feta cheese, crumbled

1 dozen olives, green or kalamata

½ cup artichoke hearts, (canned in water, drained)


In a large sauté pan with oil on medium-high heat, add sausage and start to brown.  Turn heat to medium and add onions, broccoli, and celery.  Saute with sausage for about 5-10 minutes until soft.

Add tomatoes, olives, feta, artichokes and wine.  Sprinkle with garlic salt.  Mix in gently and simmer for 2 minutes.  Adjust wine and garlic salt to taste.

Additional veggies and herbs may be added: spinach, kale, fresh basil, oregano or rosemary.

©David and Cheryl MacDonald, 2014

Gluten Free Pie Crust!

David’s Gluten-Free Healthier, Lower Calorie Pie Crust

(But very good!)

Ok, this is not a recipe to lose weight with, but it is one to help prevent more weight gain.  It is for people who are going to make a dessert for the holidays or special occasions, and it’s a much less fattening and healthier alternative to a white flour pie crust or cake.  It’s also quite yummy! Happy Easter!


1 cup finely shredded unsweetened coconut

2 cups almond flour (Bob’s Red Mill or in bulk at Rosauer’s Huckleberry section)

1 ½  sticks softened butter

¾ cup coconut sugar (found in health food sections)

¼ cup cornstarch


Mix all ingredients together in electric mixer.  Pat into 2 pie pans on bottom and sides, fairly thin.  For a pre-cooked filling, bake pie crust at 350 degrees pre-heated oven, middle rack, for about 20 minutes or until golden brown.  Fill shell after cooling.  For a filling that needs to be baked in pie shell, fill shell before baking, and follow standard baking times for the particular filling.  Keep an eye on the crust, you may need to cover edges with foil to prevent burning if pie is being baked for an extended time.  Enjoy!

©David and Cheryl MacDonald, 2014

Creamy Sesame Dressing

Creamy Sesame Dressing


Are you tired of using the same dressing all the time?  Here’s a delicious one full of good fats and nutrients.  This will give enough for several days’ worth of salads.


1 clove garlic, finely chopped

¼ cup fresh lemon juice

¼ cup tamari (natural soy sauce)

¼ cup tahini (found in health food sections: a sesame seed paste)

2 Tbsp. coconut sugar (health food sections)

1 Tbsp. sesame oil

½ tsp. black pepper

¼ cup water

¼ cup toasted sesame seeds (health food sections: if they only have raw, toast them lightly on stovetop on low heat)


Place all ingredients in blender and blend until smooth!

©David and Cheryl MacDonald, 2014

Tuna with a Twist

Tuna with a Twist


*Another tasty recipe brought to you by Go Figure chef David

Add a couple new flavors to your tuna salad that you may not have tried before!

For Dressing:

1 (6 oz.) can tuna, albacore in water is best           ¼ cup apple cider vinegar

2 Tbsp. onion, chopped                                      1 ½ Tbsp. olive oil

¼ cup cucumber, chopped                                  ¼ tsp. garlic salt

¼ cup apple, chopped                                         ½ tsp. agave

¼ cup celery, chopped                                        1 ½ Tbsp. mayonnaise

2 Tbsp. jalapenos, chopped (optional)

Bibb lettuce/greens

Extra options: chives, cilantro, or other fresh herbs


Mix dressing ingredients in a bowl, add apple and vegetables except bibb lettuce.  Stir and let sit for several minutes while you open tuna can and drain.  Add tuna to veggie mix and serve on a bed of bibb lettuce.



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