In a large skillet over medium high heat, cook the sausage 10 to 15 minutes, until crispy. Remove the sausage and place on a paper towel lined plate. Store half of the sausage for lunch the next day (Sausage, Arugula and Spinach Salad)in the refrigerator. Chop the sausage for this recipe.

In another large skillet, heat coconut oil over medium heat. Add onion. Cook for 1 to 2 minutes then add in celery and zucchini. Saute until slightly tender, about 1 minute, then add in spinach, sausage, vinegar, coconut aminos, salt and pepper. Cook together for 3 to 5 minutes or until spinach is tender.