Chicken Broccoli Casserole

Chicken Broccoli Casserole
Chicken Broccoli Casserole 
 
Ingredients:  
 
2 tablespoons coconut oil, divided4 cups fresh broccoli florets1 medium white onion,
diced (use less onion to cut carbs, if desired)Sea salt and pepper8 oz. mushrooms sliced3 cups cooked chicken, shredded1 cup chicken bone broth (buy here)

1 cup full fat coconut milk (organic heavy cream will also work)

2 eggs (pastured soy free are best)

1/2 teaspoon nutmeg

Cooking Directions: Broccoli Casserole

Preheat the oven to 350 degrees. Grease a casserole pan with half the coconut oil and set aside. Steam the broccoli until just barely cooked and set aside, uncovered. In a sauce pan melt the coconut oil, brown the onions and season with salt and pepper. Add the mushrooms, saute until cooked and move the pan off the heat. Transfer the broccoli, mushroom, onions, and shredded chicken into the casserole pan distributing evenly. Mix the bone broth, coconut milk, eggs, nutmeg with a generous pinch of salt and pepper in a bowl with a whisk and pour it over the contents of the casserole dish. Make sure the mixture is spread evenly and all the contents are covered. Place the casserole in the oven and cook for 35 to 40 minutes until done in the middle. Remove from the oven and let it cool for 5 to 10 minutes before serving.

Paleo western omelet

Paleo western omelet

Western Omelet

3 eggs
1 tablespoon of extra virgin olive oil
1 cup fresh baby spinach
1/4 cup onions, diced small
1/4 cup green bell pepper, diced small
1/4 baby bella mushroom, diced small (or any type you like)
1/4 cup tomatoes, diced small
hot sauce (optional)

1. In a small mixing bowl, whisk eggs until frothy.
2. In a large non-stick pan heat one tablespoon of olive oil. Add the diced onions,
bell peppers and cook about 3 to 4 minutes until veggies are translucent. Now add
the tomatoes, mushroom and spinach cook about 2 more minutes. Remove from pan and
set aside.
3. Pour eggs into 10-inch non-stick pan. Continue cooking until eggs are almost firm
in the center.
4. Spoon the onions, green peppers, mushroom, tomatoes and spinach on top of half of
the eggs and when eggs are firm all over fold the other side over top of the veggies,
using a rubber spatula.
5. Continue cooking until desired color.

Info

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Paleo pancakes

Paleo pancakes

Paleo Pancakes

1-1/2 cups of almond flour
1/2 cup coconut milk
4 eggs (whipped)
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract

1. Combine almond flour, baking powder, cinnamon and mix well.
2. In a sperate bowl beat eggs. Add the vanilla and coconut milk and mix well.
3. Pour liquid ingredients into the dry ingredients and mix well.
4. Drop batter in large spoonfuls onto preheated griddle.
5. Turn over pancakes when the bubbles form and are golden brown on the bottom.