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.

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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.

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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.

Enjoy!

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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

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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

Add:
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.

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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 :-)

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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!

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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!

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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!

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