A tasty meal with some simple ingredients…
Cabbage and Chicken Skillet (Paleo)
1 tbsp avocado oil
1/2 tbsp minced garlic
1/2 large onion, chopped
1 and 1/2 tbsp paprika
1/2 tsp dried thyme
1/2 head of raw green cabbage, chopped
1 chicken breast, cooked and cubed (I use leftover grilled chicken)
1/3 cup tomato/marinara sauce
1/3 cup beef broth
2 bay leafs
salt and pepper
Heat oil in a deep skillet over medium-low heat. Add garlic and onion and sauté for 5 minutes. Add paprika and thyme and cook for 1 more minute. Throw in cabbage, chicken, tomato/marinara sauce, broth, bay leafs, and salt and pepper. Stir altogether and top skillet with lid. Let cook for 30 minutes, stirring occasionally. Remove bay leafs and serve.
This casserole definitely fits the bill as comfort food. It has a rich taste that you can (and will) keep piling into your mouth. Unlike most comfort food, however, this casserole is jammed packed with veggies and all-good-for-you ingredients. So feel free to go back for second, third, and forth helpings!
Vegetable Casserole (Paleo)
1 cauliflower, chopped into florets
2 tbsp ghee
1 lb green beans, chopped into bite-sized pieces
1 onion, chopped
1 cup raw carrots, coined
1/2 cup celery, chopped
1 cup fresh spinach, roughly chopped
3/4 cup canned coconut milk
2 tsp garlic powder
salt and pepper, to taste
Preheat the oven to 350 degrees and grease a 9×13 baking dish.
Place cauliflower into a pot with water and bring to a boil. Cook until tender. Drain and transfer cauliflower to a food processor. Add in ghee and blend until cauliflower is at a mashed potato-like consistency. Transfer cauliflower to a large bowl. Add in the rest of the ingredients and stir all together.
Spread the casserole ingredients into the baking dish. Place in the oven for 40 minutes. Let cool before serving.