Sunday, February 24, 2013

Plantain Chips

Am I excited that I am leaving for Dubai in 72 hours? YES. Can I believe it is real? ABSOLUTELY NOT. Someone over there must have been preparing for my visit because I just saw this great article from Time Out Dubai talking about the increasing demand of local, organic produce in Dubai over the last year. There are now 3 farmers markets running every week, so I am sure I will feel right at home! The journey of packing has officially begun, and I am certain I will continue to shove things in the suitcase up until 30 seconds before I have to leave. 

I need to get back to my list-making, but I wanted to share a new recipe for plantain chips. Buying the container from Whole Foods is way too dangerous, so I bought one lonely plantain and made a reasonable serving size of chips for myself. I hadn't used the dehydrator in a while, and it continues to amaze me. I am definitely going to try out some fruit leathers, dried veggies, and jerky when I am back from my trip. Stay tuned!

Plantain Chips: Prep time: 5 min, Cook time: 8 hours

- Plantains
- Fine sea salt

1. Slice the ends off of the plantains, and then make a slit length-wise through the skin/peel (avoid slicing all the way through into the plantain itself). 
2. Remove the peels from the plantains and then slice the plantains into very thin pieces
3. Arrange the plantain pieces on your dehydrator trays, and lightly sprinkle with sea salt
4. Dehydrate for 8 hours at 130 degrees until crunchy


Saturday, February 23, 2013

Easy Shrimp & Veggie Soup

If you were wondering what an unhappy spatula looks like, you have come to the right place! I was in my room working yesterday, and when I opened my door to get a glass of water, I smelled a horrible whiff of burning plastic. The dishwasher had just finished running, and apparently my favorite spatula had fallen through the racks and was burning. This is actually pretty ironic because this was the only spatula that I could flawlessly flip omelets with. This took years to master, and I finally got it down in 2012. Now that my doctor banned me from eating eggs, it is probably fitting that my omelet spatula needs to be thrown in the trash. Hopefully the next sign from above doesn't include burning any more of my kitchen tools - that seems a little unnecessary if you ask me! 

Today's recipe is my new chicken-free take on a traditional chicken soup recipe. I recently picked up some wild-caught shrimp from Trader Joes, so I figured I could make a new soup recipe with it. It was actually great to have such a different twist on such a standard soup. This is incredibly easy to prepare, and you can substitute the veggies for anything you have in the house. I will absolutely be making this again and experimenting with other creative dishes with shrimp. Give it a try and let me know what you think!

Easy Shrimp & Veggie Soup: Serves 4, Prep time: 15 min, Cook time: 35 min

- 1 Tbsp. olive oil
- 1 large onion
- 1 Tbsp. chopped garlic
- 3 carrots, peeled & chopped
- 5 celery ribs, chopped
- 2 large red peppers, chopped
- 1 tsp. thyme
- 1/2 tsp. pepper
- 2 quarts (8 cups) organic vegetable stock/broth
- 1 lb. wild caught shrimp (I used frozen from Trader Joes that had tails removed and was de-vained)
- 6 oz. fresh spinach

1. Heat olive oil over medium heat
2. Add onions and garlic and cook for 10 minutes until soft
3. Add carrots, celery, and peppers and cook for another 10 minutes
4. Add thyme, pepper, and vegetable stock and bring to a boil
5. Turn heat to medium low and cook covered for another 10 minutes
6. Rinse shrimp in a colander and then slice into bite-sized pieces (I cut each shrimp into three pieces)
7. Add the shrimp and the spinach to the pot and cook for another 5 minutes


Friday, February 22, 2013

Breakfast Mash Bowl

I was forced to give my breakfasts a serious makeover. As some of you know, I have battled a variety of stomach issues my whole life. I finally decided to get to the bottom of everything in 2012 when I started the paleo diet last July. While certain aspects of my digestion got much better, I knew things still weren't right so I went to a new integrative physician to get checked out. I got a ton of testing done, and it turns out that I have leaky gut syndrome. Note that this isn't as gross as it sounds - read about it here. The good news is that the paleo diet is helpful in healing leaky gut, but the bad news is that I also found out I have a load of paleo-friendly food intolerances I never knew about. The top tier sensitivities are asparagus, avocado (almost cried over this), cantaloupe, cashews, cauliflower, cucumbers, egg whites, egg yolks, eggplant, lemon, pineapple, sesame, squash, walnuts, and watermelon. The second tier (which I also will need to avoid) includes almonds, cabbage, chicken, and sunflower. I am meeting with an RD, but sadly I will need to cut out all of these foods for at least 4-8 weeks while I take probiotics and digestive enzymes to try to heal my gut. These foods may be fine over time, but for now they have to go. As you can imagine, it was an overwhelming conversation because I already limit my foods so dramatically with paleo. To now cut out eggs, chicken, nuts, and so many fruits and vegetables will be an added challenge. The food sensitivity testing is complicated because there can be false positives, but I will still need to eliminate these foods temporarily to be safe.

The first major change had to be breakfast. No baked goodies with almond flour, and no omelets/casseroles/quiches. The good news is that this recipe creation turned out absolutely amazing. The flavors were perfect for breakfast, and I loved the color combination. 

I have a few posts on deck that will be posted in the next week with some newly forbidden ingredients (almond flour, chicken, etc.), but after those are shared I will be sharing my new adventures in the kitchen according to these new guidelines. I am determined to prove that I can still make beautiful and delicious food even with the new restrictions. Best of luck to me and all of my other nut, egg, and chicken-free paleo friends out there!

Breakfast Mash Bowl: Serves 4-6, Prep time: 15 min, Cook time: 20 min

- 4 small sweet potatoes 
- 1 lb grass-fed ground beef
- 1 onion, sliced
- 1 Tbsp. garlic
- 1 lb. mini portobello mushrooms, chopped
- 1 large bunch kale, stems removed & chopped
- sea salt & pepper (optional)

1. Bake or steam your sweet potatoes. To bake, poke holes in the potatoes, wrap in foil, and bake at 375 degrees for one hour. To steam, cut into chunks and steam for 10 minutes.
2. Cook ground beef over medium heat until cooked through 
3. Drain excess fat from the beef, and then set the beef aside
4. Use the same pan to cook the onions and garlic until soft (about 10 minutes)
5. Add the portobello mushrooms and cook another 5 minutes
6. Add back the meat and the kale and cook for 2-3 minutes until kale cooks down
7. Mash the sweet potatoes (one in each bowl), and then drop a scoop of the veggie/meat mixture in the middle
8. Add salt and pepper to taste if desired
9. Enjoy your new and improved breakfast!


Wednesday, February 20, 2013

Steamed Veggies

The countdown is on. In exactly one week I will be on a 13-hour plane ride to Dubai freaking out. I have actually always liked flying, but anything over 5 hours makes my brain do crazy things. I start thinking about the fact that I am basically in a floating school bus above the ocean and will magically land on the other side of the world. Maybe this seems like a normal concept to you, but it certainly doesn't to me. Once I tried talking about these feelings with the person next to me, and it did not go very well. I luckily have great seats for the flights (aisles all the way), and I promised my mom I would do stretches, plane yoga, and walk around a little so I don't explode. I have never gone anywhere so far away before in my life, and I am sure it will be the experience of a lifetime. 

While I await my trip and try to keep busy, I have been experimenting with my newest kitchen toy - a metal steamer basket. I got this for $6 at Bed Bath & Beyond, and it is absolutely fantastic. If you can believe it, I had never steamed anything before in my life, and it is my new favorite way to cook veggies. I used to bake sweet potatoes all the time, and they took an hour minimum to really cook through. Steaming a sweet potato takes TEN minutes - if you don't realize how much of a game-changer this is, you clearly aren't paying attention.

Steamed Veggies: Prep time: 5 min, Cook time: varies

- Any veggies you want! My favorite lately is a broccoli/carrot/celery medley or sweet potato

1. Boil 2 inches of water
2. Place the metal basket inside of the pot and add in your veggies
3. Cover the pot leaving it slightly open for the steam to escape
4. Steam until the veggies reach the desired consistency (carrots & sweet potatoes take about 10 min, celery 7-8 minutes, broccoli 4-5 minutes)


Tuesday, February 19, 2013

Rainbow Carrot Cake

Having a blog is perfect for my inner (and outer) math geek. I get limitless entertainment from reviewing my stats. With 10,000 hits last night and visitors from over 50 countries, I get pretty excited. I love seeing what people are searching for like "sooo hungry now paleo" and "paleo dessert asap". I think the common theme is that all you paleo followers out there love good food, want it fast, and are dying for new dessert recipes. With that in mind, I am posting dessert #2 from ladies night this past weekend. The cobbler/crumble was a huge hit, and the carrot cake did not disappoint either. This recipe made a lot of cake, so I sent everyone home with a little piece. I figured that was a better idea than devouring the entire rest of the cake in bed at midnight when they all left! Carrot cake has always been one of my favorite desserts. The frosting is my least favorite part, so I didn't even bother making a paleo version. Next time I will probably attempt it just to see how it comes out. This cake was extra special because it used fresh rainbow carrots and eggs from the farmers market. It was beautiful to make and delicious to eat! If you don't want an enormous cake, you could cut the recipe in half, bake it in a round pie dish or an 8x8 square pan, and bake it for about 40 minutes. Enjoy!

Rainbow Carrot Cake: Serves 12-15, Prep time: 20 min, Cook time: 45 minutes

- 3 cups almond flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 Tbsp. cinnamon
- 5 eggs
- 1/3 cup organic grade B maple syrup
- 1/3 cup coconut oil, melted
- 3 cups carrots, shredded
- 1 cup raisins
- 1 cup pecans 

1. Preheat oven to 350 degrees
2. Combine almond flour, salt, baking soda, and cinnamon
3. In a separate bowl, combine eggs, maple syrup, and coconut oil
4. Add carrots, raisins, and pecans to the wet ingredients 
5. Mix wet and dry ingredients together and pour into a 9x12 baking dish
6. Bake for 45-50 minutes until a toothpick comes out clean
7. Let cool, frost if you like, and enjoy!


Monday, February 18, 2013

Lean & Mean Turkey Meatloaf Muffins

I am officially ready for Spring! I had to pass on my daily wheatgrass routine this morning because it was only 12 degrees! I did some yoga in my warm apartment instead of braving the cold, and it was a great start to the day. I missed the morning walk but looked at this picture of my favorite part of Union Park while I sipped my tea. It may be freezing, but Boston is a gorgeous place to be. 

Last week some people (aka Mal) were weirded out by my spinach and mushroom turkey pie. It was simply a green meatloaf in a pie dish, but I know it raised a few eyebrows. I figured I'd switch it up this week and try a meatloaf muffin recipe. I had some fresh parsnips and onions from Silverbrook Farm in Dartmouth, so I threw those in with some celery and made 10 little meat muffins. They are the perfect travel meal or snack. Each muffin has about 2oz. of lean meat, and they are packed with flavor. You can switch up the veggies (think mushrooms, broccoli, spinach, or whatever you have in your fridge) and play with the herbs as well. It's almost impossible to mess these up, so be creative!

Lean & Mean Meatloaf Muffins: Serves 5, Prep time: 20 min, Cook time: 30 min

- 1.2 lbs ground turkey 
- 1 egg
- 1/4 cup almond flour
- 1 Tbsp. italian seasoning (oregano, thyme, marjoram, basil, rosemary, and sage)
sea salt & pepper
- 1/2 sweet onion, diced
- 1 Tbsp. chopped garlic
- 3 stalks celery, diced
- 1 parsnip, peeled and diced
- olive oil

1. Preheat oven to 350 degrees
2. While oven preheats, heat olive oil over medium heat
3. Add onion and garlic, and saute for 5 minutes
4. Add celery and cook for another 5 minutes
5. Add parsnips and cook for another 5 minutes
6. Mix veggies with the meat, egg, almond flour, italian seasoning, sea salt, and pepper in a bowl until thoroughly combined
7. Spoon mixture into a greased muffin tin - I made 10 muffins (about 2 oz. of meat each)
8. Bake for 30 minutes until there is no pink in the center


Sunday, February 17, 2013

Blueberry Peach Cobbler Crisp

I had to take a few days off from blogging after I had my first ever epic kitchen fail last week. I had dreamt up this creative beet chili recipe, and it was a complete disaster. I decided to pre-boil the beets a bit to soften them, and while I was on a 5-minute phone call, the beets absorbed 100% of the water in the pot, and burnt to a crisp. My entire apartment smelled like fiery beet smoke (not very inviting if you were wondering), and I even had to throw my pot away! I soaked and washed it multiple times and even put it through the dishwasher, but I think a layer of the pot itself burnt off, so I had to ditch it. Needless to say, I had some making up to do in the kitchen. 

I took a couple days off and then geared up for a ladies night potluck dinner party I threw last night. Ten wonderful ladies came over, and we had an amazing time. There was a recipe contest, and Sheena won with curried goat. It was my first time trying goat, and it was fantastic. Katherine's Moroccan chicken tagine was a close second - I will definitely be getting the recipes for both dishes and trying to recreate them. I was in charge of dessert, so I made a carrot cake (will be featured in a couple of days) and this blueberry peach concoction. My favorite farm at the Cambridge Winter Farmers Market occasionally has some summer staples that were picked fresh months ago and frozen to last through winter. I have missed out on the peaches every week until yesterday. I was so thrilled, and I decided to make a very summery dish. You can switch this up and use any fruit you have in season (apples, pears, cherries, etc.). This dish was a huge hit, and there wasn't an ounce left over. The peaches tasted insanely ripe, and they brought back amazing memories of my favorite meal of the summer up at Ryan's lake house when we made grilled peaches stuffed with prosciutto and fresh basil. Trust me when I tell you that you should make this cobbler. It is hands down my favorite paleo dessert to date. Summer will be here before we know it!

Blueberry Peach Cobbler Crisp: Serves 10, Prep time: 15 min, Cook time: 45 min

- 6 peaches, sliced
- 3 cups blueberries
- 1 Tbsp. lemon juice
- 1 Tbsp. vanilla

- 2 1/2 cups almond flour
- 1/2 cup chopped pecans
- 1/2 cup unsweetened coconut flakes
- 1 Tbsp. cinnamon
- 1/2 tsp. salt
- 1/2 cup coconut oil, melted
- 1/4 cup organic grade B maple syrup

1. Preheat oven to 375 degrees
2. Toss the fruit with the lemon juice and vanilla
3. Put fruit mixture in a 9x12 casserole dish
4. In a small bowl, combine almond flour, pecans, coconut flakes, cinnamon, salt, coconut oil, and maple syrup
5. Mix until well combined and then crumble topping over the fruit  (I used my hands)
6. Bake for 45 until fruit is bubbly and the top is golden brown


Tuesday, February 12, 2013

Spinach & Mushroom Turkey Pie

I have inadvertently become the gadget queen. My latest addition to the kitchen is an awesome Misto sprayer that I use for olive oil. It was only $9.99 from Bed, Bath, and Beyond ($8 with the coupon!). It basically sprays your oil like traditional cooking sprays but without the chemical additives. It was a little stiff at first, but after a few uses, it is really perfect now. You can save a lot of olive oil by using one of these - you can perfectly cover pans, veggies, salads, etc. with a fraction of the oil. 

Today's recipe was supposed to be a traditional turkey meatloaf, but I got a little creative (aka carried away) in the kitchen. I decided the meatloaf should have a lot of veggies in it, and then I realized my food processor has been lonely lately, so I threw everything in there. The finely chopped spinach/veggie mixture turned my meatloaf green, and then I decided to bake it in a pie dish. The meatloaf quickly transformed into a spinach pie/quiche lookalike. In reality, the consistency is similar to your typical meatloaf, but the added veggies and herbs give it a great distinct flavor. This is an incredibly quick and easy dinner to prepare - mix all the ingredients in a bowl, and then pop it in the oven. Serve with salad or some freshly steamed veggies, and you're good to go!

Spinach & Mushroom Turkey Pie Serves 5, Prep time: 15 min, Cook time: 30 min

- 1.25 lb. ground turkey (or other ground meat of choice)
- 1 small onion, chopped
- 1 Tbsp. garlic, chopped
- 4 medium button mushrooms
- 1 cup spinach
- 2 eggs
- 1/2 cup almond flour
- 2 Tbsp. dried basil
- 1 Tbsp. dried parsley
- 1 tsp. garlic powder
- 1/2 tsp. sea salt
- 1/2 tsp. pepper

1. Preheat oven to 375 degrees
2. Add spinach to food processor and pulse until finely chopped
3. Add mushrooms and onion and pulse until chopped 
4. Put veggie mixture, ground meat, and all other ingredients in a bowl, and mix until well combined
5. Press meat mixture into a pie dish or arrange it on a cookie sheet in the shape of your choice (heart for Valentine's day anyone?)
6. Bake for 45 minutes until cooked through (toothpick should come out clean)
7. Let sit for 5 minutes, and then slice and enjoy!



Monday, February 11, 2013

Roasted Tomato Soup w/ Fresh Basil

The Nemo aftermath is crazy in Boston. After my travels home from NYC, it took me almost an hour to catch a cab home. The snow banks were well over 6 feet tall, and there were no cabs in sight. I tried to walk home but failed miserably with 4 bags, so much snow, and no boots. I finally decided to go to a hotel and have them help me hail a cab. 20 minutes later I was riding in a cab with my first-ever female driver. So many roads were closed, and it was quite the adventure getting home. I trekked through the snow this morning for my wheatgrass shot, and I couldn't believe how many cars are still completely buried. 

Weather like this clearly calls for soup, so I made one of my old favorites. I have to admit that this soup should be made in the summer when tomatoes and basil are fresh and available at the farmers market, but I couldn't resist. The market was closed this weekend (and I was away), so I went to Foodies and got what I could. This recipe is inspired by a blog I used to read all the time called Two Peas in their Pod. Their recipes are great, and this soup is fantastic. Roasting the tomatoes first brings out such an amazing flavor - you won't be disappointed. Try it out this winter, and then try it again in the summer with fresh picked tomatoes and basil from the garden!

Roasted Tomato Soup w/ Fresh Basil Serves 4-6, Prep time: 15 min, Cook time: 90 min

- 3 pounds roma tomatoes
- 3 Tbsp. olive oil
- sea salt & pepper
- 1 sweet onion, chopped
- 1 shallot, chopped
- 1 heaping Tbsp. chopped garlic
- 1/2 cup packed fresh basil (about 20 leaves)
- 1 can diced tomatoes (I used 14.75 oz., organic & no salt added)
- 1 qt. vegetable broth (I used organic, low sodium from Trader Joes)

1. Preheat oven to 400 degrees
2. Slice the tomatoes length-wise, and arrange them on a foil-lined baking sheet
3. Drizzle 1 Tbsp. of olive oil over the tomatoes, and season with sea salt and pepper
4. Roast tomatoes for 45 minutes
5. In a large soup pot, heat the other 2 Tbsp. of olive oil over medium heat, and add the onion, shallot, and garlic. Cook for 5-10 minutes until tender
6. Add the can of tomatoes, fresh basil, and broth
7. Stir in the roasted tomatoes
8. Cook for 45 minutes uncovered over medium-low heat
9. Puree the soup with your immersion blender until smooth. 
10. Serve with sliced avocado or a grilled cheese if you are really feeling dangerous!


Tuesday, February 5, 2013

Lemon Rosemary Salmon

Madness: I leave for my Dubai trip 3 weeks from tomorrow. To say I'm excited would be an understatement. I feel pretty sorry for whoever has to sit next to me on the flight over. The longest flight I've ever taken was 7 hours, so I think 14 will be interesting to say the least. I'll try to keep busy with movies, airplane yoga, paleo snacks, and hopefully some solid sleep. I watched Sex and the City 2 this past weekend, and I learned exactly what not to do while I'm there thanks to the shenanigans the girls had in Abu Dhabi. I will be full of stories (and new recipes) when I return, so get excited!

I had to share this picture on my blog. The other morning I woke up for yoga and the sun was rising and shining into my living room. That statue on the end table was my grandmother's, and it is the one thing in my apartment that I have of hers. The gorgeous sunrise created such a beautiful picture with the shadow of the statue. I felt like a little piece of my grandma was there that morning, and it was a perfect way to start the day.

Tonight's recipe is a quick and easy dish - beautifully cooked salmon in 10 minutes. You can buy some tasty wild-caught salmon frozen from Trader Joes for half the price of the fresh alternative from Whole Foods. It only takes a few extra minutes to cook, so give it a try!

Lemon Rosemary Salmon: Serves 3, Prep Time: 5 min, Cook Time: 10 min

- 1 lb. fresh wild-caught salmon
- Olive oil
- 1 lemon
- 1 sprig of rosemary

1. Preheat oven to broil
2. Place salmon filets on a foil-lined cookie sheet
3. Brush very lightly with olive oil
4. Cover filets with juice from the lemon and then cover in rosemary
5. Broil for 10 minutes or until fish is cooked through and flakes with a fork


Sunday, February 3, 2013

Beet Red Soup w/ Sweet Potatoes & Kale

So happy to report that both PaleOMG cooking classes went great. Juli was awesome, and I met some really fun people along the way. I got the chance to spread the word about my Paleo cooking classes, and I hopefully will have a few scheduled over the next few months. Julie made no-bake berry bars and magic brownies on Thursday and then maple breakfast meatballs on Friday. The recipes were all great, and it was cool to meet a ton of other paleo crossfitters from around Boston. 

Tonight's recipe is the result of my fridge running low last week. I threw the last few ingredients from the farmers market together and made some soup. I totally forgot about it while it was simmering, so it really wasn't soup when all was said and done. The good news is that the longer you cook the beets and sweet potatoes, the sweeter it becomes. The kale is a nice added twist, and the flavors are incredible together. Bon appetit!

Beet Red Soup w/ Sweet Potatoes & Kale Serves 2, Prep time: 10 min, Cook time: 1 hour

- 1 Tbsp. olive oil
- 1 sweet onion, chopped
- 5 cloves garlic, chopped
- 1 medium beet, peeled & chopped
- 1 medium sweet potato, peeled & chopped
- 1 qt. low sodium organic vegetable broth or stock
- 1 bunch kale

1. Heat olive oil over medium heat
2. Add onions and garlic, and cook for at least 10 minutes until soft and lightly browned
3. Add chopped beets and sweet potatoes and cook for 5 minutes, stirring often
4. Add vegetable stock, bring pot to a boil, and then lower to low heat 
5. Cook on low heat for 30 min - 1 hr. I cooked mine for over an hour (by mistake) and it turned into an amazing soup/side dish with very little liquid because it all got absorbed
6. Remove the stems from the kale, break it into 1-inch pieces, and then add it to the soup
7. Cook for an additional 5 minutes and then serve. The longer you cook it, the sweeter it will be!


Friday, February 1, 2013

Warm Winter Paleo Pot Pie

Happy February! It's a new month, so it's time to share my new routine. January was a cold, dreary month, so I needed to switch things up a bit. Working from home can be a challenge at times because there is less motivation to get up early, get in a good workout, and stay on schedule. I am experimenting with a new plan that consists of either a long walk or yoga first thing in the morning and then a stroll to the Five Seventy Market to get a shot of wheatgrass. By the time I get home, I am so energized and ready to start the day - all before 8am. The benefits of wheatgrass are extensive and include:

1. Detoxification
2. Improved thyroid function
3. Lowered blood pressure
4. Weight loss
5. Improving pH in the body
6. Better digestion
7. Oxygen supply
8. Cancer treatment
9. Anti-aging
10. Increased vitamins and nutrients

I don't know about you, but I like the looks of that list. I have been dealing with stomach issues my whole life, and I am hoping this is going to be a nice little addition to my paleo lifestyle for overall health and wellness. The picture above was from my first experience. I got the juice to-go so I could experiment at home (next to the sink just in case it was disgusting). It was actually super fresh and sweet, and the orange slice is a perfect finisher. Now I am hardcore and get the juice at the cafe - they serve it in a shot glass, and it is kind of hysterical to take a shot at 7am, suck on an orange slice, and walk home. It's no tequila and lime, but it sure is doing the trick!

The wheatgrass is great, but it still is winter, and that means we all need a little comfort food. Warming foods are great for you in the coldest months, and this recipe will not disappoint. The recipe was adapted from Paleo Comfort Foods - a great cookbook my mom got me. I made this recipe for ladies night earlier in the week, and it was a big hit. The leftovers are keeping me warm and well-fed, and I will definitely make this again before winter is over. 

I'm off to PaleOMG cooking class #2, and I will post all the great details this weekend!

Warm Winter Paleo Pot Pie Serves 8-10, Prep time: 45 minutes, Cook time 75 minutes

- 2 cups almond flour (I used Trader Joes almond meal)
- 1/2 cup olive oil
- 1 tsp. baking soda
- 1/2 tsp. sea salt

- 2 Tbsp. olive oil
- 2 sweet onions, chopped
- 2 Tbsp. garlic, chopped
- 2 cups mushrooms, chopped
- 1 bunch celery, chopped (about 5 stalks)
- 5 carrots, peeled & chopped
- 2-3 cups broccoli, chopped
- 2 lbs. poached chicken, cubed
- 2 cups organic vegetable stock
- 1.5 Tbsp. coconut flour
- 2 tsp. parsley
- 1 tsp. pepper

1. Mix the almond flour, olive oil, baking soda, and sea salt in a bowl
2. Roll the mixture on wax paper (I ended up using a rubber spatula and then my fingers - much easier) - you want it to be the size of whatever casserole dish you are making
3. Cover the crust with another piece of wax paper and refrigerate while you prep the rest of the dish
4. Heat olive oil over medium heat
5. Add onions and garlic and cook for 5-10 minutes until soft
6. Add mushrooms and cook another 5 minutes
7. Add carrots, celery, and broccoli, and cook another 10 minutes
8. Add stock, parsley, and pepper, and stir well
9. Add coconut flour and cook on low for 10 minutes
10. Pour mixture into a casserole dish 
11. Top with the crust (not as easy as it looks - used my fingers to help quite a bit)
12. Bake for 30 minutes and then let sit for 10 minutes before serving