“Gotta eat.” It’s a phrase that rings true for every single one of us. This simple Paleo Casserole is a delicious and extremely healthy solution for mealtimes!
We all know how difficult it can be to juggle it all. And at the end of a particularly long day, cooking may be the last thing we want to do. That exhaustion and that busy-ness can be the quickest stumbling block to our health. What’s the first thing we compromise? Sadly, it’s often our nutritional health. Food is what fuels our bodies, our minds, our digestive and immune health. What we eat really, really matters.
This marks the beginning of some original Dr. Jessica-approved Paleo meal recipes. We want to equip you with the tools to keep your clan healthy and keep you happy! This Paleo casserole makes a perfect breakfast, lunch or dinner, and can easily be made to freeze for those days that you just don’t want to cook. Consider doubling the recipe, eating one right away and freezing the other.
We hope you enjoy!
- 1 lb. grass fed beef
- 1 yellow onion
- 6 cloves of garlic
- 1 yellow bell pepper
- 1 red bell pepper
- 4 Portobello mushrooms
- 1 dozen farm fresh eggs
- 1 drop Young Living thyme oil
- Salt (to taste)
- Pepper (to taste)
- freshly grated grass fed cheese
1/ Preheat your oven to 350 degrees.
2/ Dice three cloves of fresh garlic and half of the yellow onion and put in a skillet with a tablespoon of coconut oil. Sauté over medium/low heat. This caramelizes the onion and gives it a really delicious sweet taste. The coconut oil keeps everything from scalding and gives it the best taste!
3/ Chop up the yellow and red bell peppers and add to the skillet, lightly salt and pepper the mix. Adding your salt and pepper as things cook really brings out the flavors, especially with fresh vegetables. Taste as you go so you don’t oversalt!
4/ In a separate skillet on medium heat, combine 1 teaspoon coconut oil, three chopped cloves of garlic and the other half of your chopped onion. In about a minute, the garlic will become very fragrant. Add one pound of ground beef to the skillet, about two modest teaspoons of salt and fresh ground pepper. Cook the meat thoroughly without drying it out. It will bake in the oven shortly so don’t be too concerned with it! (Alternately, if you have leftover meat from a previous meal, you can totally use it in this recipe but chopping it up evenly and adding to the pepper and onion skillet.)
5/ Once the meat is cooked, transfer the meat to the skillet of peppers and onion. Chop four portobello mushrooms and add to the skillet. Simmer on low-medium heat so the mushrooms slightly sauté.
6/ In a large mixing bowl, add eggs, about a teaspoon of salt, fresh ground pepper and whisk briskly. Add in one drop of Young Living thyme oil. Whisk some more.
7/ Add the meat and vegetable mix to the eggs, stir to combine well and pour into a lightly oiled oven-safe casserole dish. Grate a firm grass-fed cheese on top. We used Mt Sterling’s Raw Goat Milk Sharp Cheddar. Yum.
8/ Bake for 45 minutes. If using a clear dish, you can see whether the casserole is baked all the way through, or test by inserting a fork in the center of the dish. If it comes out clean, it’s ready to pull! You want the top of the casserole to be golden.
9/ Allow to cool slightly, then slice and enjoy! You can grate a little fresh cheese on top for extra flavor. For a total lunch or dinner, serve on a bed of fresh greens with a delicious homemade vinaigrette drizzled on top. Other variations: you could use fresh spinach in the casserole, cubed sweet potato, chorizo for a kick, turnips, rutabaga and more. Enjoy!