Spaghetti Squash Chicken Enchilada Casserole

The inspiration for this casserole came from Juli Bauer’s Pizza Casserole … We love that casserole but I wanted to make something with my homemade enchilada sauce. This came out so good!

2 large chicken breast, cooked and shredded
1 medium spaghetti squash, cooked the “noodled”
3 green onions, chopped
2-3 cups enchilada sauce (I used homemade but canned sauce will work)
4 eggs, scrambled

- Mix all ingredients in large bowl.
– Pour into greased casserole pan and bake at 400 degrees until center is firm to touch. About 40-50 minutes.
– Allow to cool for at least 15 minutes before serving.







Baked Persimmon Pudding

I love persimmons ! They are amazing in baked goods… This recipe was a total accident that turned out to be something amazing… Go figure! This also makes a great pie filling !

4 eggs
1 teaspoon vanilla
3 tablespoons Grassfed Butter , melted
1/4 cup maple syrup
1/3 cup coconut flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon baking soda
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon sea salt
1 cup blended persimmon pulp

- Preheat oven to 350, generously cover pan with coconut oil.
– Whisk eggs, melted butter, maple, and vanilla until smooth.
– Add remaining ingredients and whisk until smooth.
– Pour into pan and bake until center is firm.
– Allow to cool on counter for at least a couple of hours.






Eggnog Banana Pudding

This treat is sinful! Seriously unbelievable ! So simple!

1 1/2 cups Calafia Egg Nog
1 banana
1 teaspoon vanilla
1-3 tablespoons maple syrup (optional)
1/3 cup organic chia seeds
1 large mason jar

- Blend the Egg Nog, banana, vanilla and maple syrup of you are using it.

- Throw into your large mason jar and add the chia seeds.

- Cover and shake well.. Place in fridge overnight if possible or until firm.







Persimmon Cranberry Sauce

3-4 cups fresh organic cranberries
4-5 persimmons, chopped
3-4 apples, peeled and chopped
Rind of 1 orange
Rind of 1 lemon
Fresh juice of 4 oranges
3 cloves
1 teaspoon ground ginger
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon vanilla bean powder, optional
1 cup honey or maple
1 cup water

Place everything on pot and simmer for 1 hour

Cool, Serve and Freeze leftovers




Fergie’s Persimmon Ketchup

I was trying to make something amazing with my persimmons other than cookies or bread! I thought I would make some BBQ sauce but it ended up tasting more like an amazing ketchup!!!! You must make this !!!

8 persimmons, the softer the better, cubed with skins
1 large onion, chopped
2 garlic cloves
5 tablespoons avocado or olive oil

- Sauté until the onions are soft

1 cup water
1/4 cup maple syrup
3 tablespoons tomato paste (can omit if AIP)
2 tablespoons apple cider vinegar
2 cloves
1 teaspoon cumin
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste

- Bring to a boil and reduce heat to simmer.
– Cook until reduced to half
– Allow to cool and blend in high power blender (VitaMix or Blendtec)
– Store in covered container in refrigerator for up to 2 weeks, or freeze what you are not going to use.



Fergie’s Hot White Chocolate

First cold night of the year!!!!! I’m so excited! Do you know what this means? Hot bubbly casseroles, warm delicious soups, and best of all Hot Chocolate ! I was in the mood for something special to mark the start of yummy cold nights…

Fergie’s White Hot Chocolate

3 cups almond milk
1 cup coconut milk
5 tablespoons maple syrup
1/4 cup cacao butter, grated
2 tablespoons coconut oil
2 teaspoons vanilla
1 teaspoon cinnamon
Pinch of sea salt

- Heat the almond and coconut milk until just before boiling.

- In a high power blending add the maple syrup, cacao butter, coconut oil, vanilla, cinnamon and pinch of salt.

- Pour the hot milk over the above ingredients and allow to sit for 2-3 minutes.

- Place the top on blender and blend on high for 30-40 seconds.

- Serve immediately !

Oh and … You are welcome :-)


Fergie’s Leek Gravy

I somehow lost the pictures I had edited for my leek gravy so you will have to just take my word for it.

4 leeks, washed, roots and dark green part removed, sliced
1 large onion, sliced
1 fennel bulb, sliced
5 carrots, peeled and chopped
4 garlic cloves
5 tablespoons olive or avocado oil
1 1/2 to 3 cups rich chicken stock or broth
Salt and Pepper to taste

- Cook the leeks, onion, fennel, garlic, carrots, oil, salt and pepper until soft, golden brown and caramelized.

- Place the caramelized vegetables in a high power blender like a VitaMix or a Blentec … Turn on and slowly add broth or stock until you reach the perfect gravy consistency you want!

Serve over delicious warm mash!

Cream of Mushroom Soup / Gravy

My son will eat mushrooms however he can get them … I must say my mushroom soup is pretty damn amazing … Not only is this soup ridiculous but it doubles as a muchroom gravy …. Yes … The heavens just parted and you are hearing the Angels sing!

1 onion, diced
1 fennel, diced
4 carrots, peeled and diced
4 garlic cloves, chopped
1 container crimini mushrooms, 8 oz
3-4 cups chicken or vegetable stock or broth
Salt & Pepper
3 tablespoons fat

- Heat the fat and add the onions, fennel, carrots and garlic… Cook until soft and caramelized

- Set aside 4 mushrooms, chop them and set them aside.

- Chop the remaining mushrooms and add to the onion mixture. Cook until mushrooms are soft and set aside to cool.

- Once everything is cool place the vegetables in high speed blender like VitaMix or Blentec … Add 3 cups of broth/stock for gravy and 4 cups for soup. Blend until smooth.

- Pour the blended mixture into pot with remaining mushrooms and bring to a simmer.

- Enjoy in a nice bowl or pour over some delicious mashed taters!







Roasted Chicken and Fall Veg Soup

I am trying to cook on a budget these days … AIP can get a little pricey! This meal is amazing, simple and easy to make but best of all $2.37 a serving! Wwwwaaaaaaa!

1 whole roasted, back down cut off
6 organic carrots, peeled and chopped
1 delicata squash, peeled and chopped
1 whole onion, sliced
1 fennel, sliced
1 large sweet potato, peeled and sliced
2 containers organic chicken broth
4 tablespoons melted ghee
2 tablespoons Flavorgod Seasoning
2 tablespoons sea salt
1 teaspoon oregano
1/2 teaspoon ground pepper

- In a large bowl Mix all the veggies with 2 tablespoons ghee, 1 tablespoon Flavorgod, 1 teaspoon sea salt, oregano and ground pepper.

- Place the mixed vegetables at the bottom of roasting pan and spread out evenly.

- Place the chicken on vegetables and smoother in remaining ghee, Flavorgod and sea salt.

- Bake in 400 degree oven until the inner chicken temp is 165 degrees or about 45-55 minutes.

- Remove the chicken from pan…

- Blend the veggies in 3 batches with the 2 containers of chicken broth. Pour into large pan and bring to simmer. Adjust salt and pepper if needed.

- Cut chicken into pieces and serve with soup!









Shhh Not Paleo Pork Fried Rice

3 cups organic, non gmo jasmine rice
5 cups water
2 tablespoons avocado oil

1 pound ground pork
5 slices bacon, chopped
4 garlic cloves
2 carrots, peeled and cubed
1/2 bunch of kale
1/2 red onion
5 tablespoons avocado oil
5 tablespoons coconut aminos
2-5 tablespoons fish sauce, I use Red Boat Fish Sauce
4 eggs, scrambled with 1 tablespoon seasoning salt, I used Flavorgod Garlic

- Rinse rice well until water runs clear.
– Place rice, water and oil in a pan and bring to a boil. Subsequently reduce to low and over.
– When all liquid is absorbed turn heat off and keep covered for at least 30 minutes.
– In food processor mince the onion, carrot, kale and garlic.
– Heat a large wok or skillet and add the ground pork and sliced bacon.
– Keep on high heat and add the minced vegetables.
– Cook on high for about 3-4 minutes.
– In a separate skillet cook eggs to scrambled perfection.
– Keeping the heat on high add the cooked rice, scrambled eggs, oil, coconut aminos and fish sauce … Toss quickly until everything is mixed and coated !
Serve and enjoy!