Recipes Cookbook - Cream Of Mushroom Paleo Casserole

Cream Of Mushroom Paleo Casserole | #Paleocasserole #Cauliflowergnocchirecipe #Wholefoodrecipes #Paleocasserolerecipes #Paleosalads #Whole30butternutsquash #Wholefoodrecipes #Cookingrecipes #Realfoodrecipes #Easywhole30recipes #Whole30mealplan #Paleowhole30

Ingredients

• Base
• 4 cups cauliflower rice
• 8 oz crimini mushrooms
• 1 cup chopped fresh basil
• 1 small red onion chopped
• 3 medium garlic cloves minced
• Sauce
• 1 can full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy). I use Thai Kitchen brand.
• 1 cup chicken broth or beef broth
• 1 large egg
• 1/4 cup nutritional yeast
• 1/4 cup tapioca flour
• 1-2 tablespoons Italian spice blend
• 1 1/2 teaspoon poultry seasoning
• 1 teaspoon sea salt
• 1/4 teaspoon garlic powder
• fresh cracked pepper to taste

Instructions

1. Preheat oven to 350F. Grease a 8" square casserole baking dish with avocado oil.
2. In a skillet, sauté the chopped onions and minced garlic in water or oil until soft.
3. Layer in the cauliflower rice, sautéed onions and garlic, mushrooms, and fresh basil into the casserole dish and set aside.
4. Add all the ingredients for the sauce into a saucepan. Blend using a hand immersion blender or whisk. Once the mixture is smooth, bring to a simmer and continue to whisk (or if you are using a hand blender- just blend it on occasion). Simmer and whisk for a few minutes until the sauce thickens, then take off the heat and pour over the casserole.
5. Bake casserole on 350F for about 55 minutes until the edges are golden.

recipe adapted >>>>>  here

Recipes Cookbook - 3 Ingredient Paleo Flatbread

3 Ingredient Paleo Flatbread | #Paleochocolatechipcookies #Paleogeneraltsochicken #Paleoflatbread #Whole30chinesefood #Paleoasianchicken #Paleochinesefood #Paleoflatbread #Glutenfreenaan #Ketonaanbread #Paleorecipesdinner #Paleonaanbreadrecipe #Healthyrecipes

Ingredients

• 1/4 cup coconut flour, sifted
• 2 tsp homemade paleo Baking Powder (use standard if not strictly paleo)*
• 12 egg whites (not from a carton)
• 1 tsp sea salt
• Herbs of choice (I've used basil, red pepper flakes, garlic powder and rosemary before)
• Coconut oil/cooking spray

Instructions

1. In a large mixing bowl, combine the egg whites and whisk lightly. Add the coconut flour, baking powder, salt and any other spices and whisk immediately to avoid clumping. Set aside.
2. Coat a large frying pan with oil and on low heat, allow to heat up completely. Once hot, pour 1/4 of the mixture into the pan and cover immediately. Once bubbles start to appear on the edges, remove cover and flip and cook for 1-2 minutes. Repeat the process until you have four, large flatbreads.
3. Allow to cool completely before using it as a wrap.

recipe adapted >>>>>  here

Recipes Cookbook - EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved}

EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved} | #Healthyrecipes #Cookingrecipes #Wholefoodrecipes #Realfoodrecipes #Whole30diet #Zoodlerecipes #Cookingrecipes #Healthyrecipes #Nocarbdiets #Whole30recipes #Ketodietrecipes #Lowcarbketo

Ingredients

• 3–4 large zucchini (see notes for prep) – Should be close to 5 to 6 cups spiralized noodles
• 12 oz canned tuna (around 2.5 cans) – Drained. 3 cans (15 ounces) may be used boost protein if desired!
• 4 oz of diced green chiles (no additive canned works)
• 1/2 c real mayo with olive oil or we use Primal Kitchen Chipotle Mayo (no additives or sugar added) *add 1/4 c more if you want extra creamy
• 2 tbsp chopped chives (plus extra for topping)
• 1/2 tsp seasoning salt of choice or natural sea salt with dehydrated garlic or onion added (primal palate has a great selection)
• 1 tbsp organic mustard (spicy or regular without added sugar. Annie’s Organic is Whole30)
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 c chopped onion (peeled)
• 1/2 cup chopped celery
• 1 tbsp avocado or olive oil
• 2 tbsp coconut flour or tapioca starch (Almond flour works too but does not hold together as well as other flours)
• 1/2 cup coconut milk or cream without additives (see notes for alternatives)
• 1/2 tsp chili pepper or red pepper flakes
• Parsley to garnish (optional)

Instructions

1. Wash and clean your veggies. Preheat oven to 350 F
2. Oil a 9x 13 shallow casserole dish. Set aside.
3. Ribbon cut or spiralize your zucchini into noodles. Press/Squeeze as much excess water out of them as you can. You can do so with a paper towel. Set aside. (see notes on how to remove excess water from zucchini noodles first)
4. In another bowl, combine your tuna (drained), mayo, green chiles, chives, mustard, pepper, and garlic powder. Mix thoroughly. Set aside.
5. Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minute so medium or until onion brown a bit.
6. Next add your coconut flour and milk to the skillet. Stir together with the celery and onion mix until no longer clumpy. this basically acts as a thickener. It’s okay if it’s not a smooth mixture, just make sure it’s mixable when adding to the zucchini noodles..
7. Add your zucchini noodles to the skillet and toss all together. Cover and let the noodles and mix cook together for 1 or 2 minutes on medium heat until zucchini is softened but not thoroughly cooked. Don’t let it get soggy
8. NOTE –> Try to press out ALL water from tuna and zucchini before mixing all together. You don’t want the casserole to have too much liquid
9. Remove skillet from heat and pour contents into a large bowl.
10. Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix).
11. Toss everything together.
12. Pour mix from the large bowl into your casserole dish. Top with extra seasoning of choice.
13. Bake for 15 -20 minutes or until edges are brown. If the casserole does not brown after 15 minutes, leave in an extra 5 -10 or until crispy edges.
14. Broil last minute or so to make crispier edges.
15. Remove from oven.
16. Garnish with optional parsley, chives, and top with red chili pepper flakes.
17. Serve immediately.
18. Keeps well in sealed container in fridge for up to 1 week. Freezes for up to 6 weeks but will contain extra water once thawed out.
19. See notes for tips and whole30 suggestions or regular Paleo options

recipe adapted >>>>>  here