So, this is one of Matt's favorite low carb meals. It can feel restrictive to eat low carb sometimes, but this dish is really pretty awesome. Hope your family likes it too!
1 lb chicken breast, cut into cubes (I have them cube it for me at Whole Foods)
½ head of fresh cauliflower, grated (food processor shred wheel or with a cheese grater)
½ cup of frozen peas
1-2 carrots, diced small (same size as peas, and about 1/2 cup diced)
2 T Bragg’s liquid aminos, divided (basically a healthy, non-gmo sub for soy sauce, can sub regular soy sauce or teriyaki sauce)
1 T sesame oil, divided
1) Marinate the chicken in about half of the liquid aminos for 30 minutes (optional)
2) Head a large skillet to medium high, and brown the chicken in 11/2 tsp sesame oil. If you didn't marinate the chicken, then add 1 T liquid aminos at this point.
3) Turn skillet down to medium and continue to cook the chicken through
4) Dump the chicken out on a clean plate, and put the skillet back on the heat to cook the veggies
5) Add the remaining sesame oil, peas, and carrots – heat still on medium.
6) When veggies are crisp tender, and add the shredded cauliflower to the mix. Put a lid on the pan for a minute or two to steam it. Alternatively, you can steam the cauliflower in a zip and steam, and dump it in at this point. Do not over cook – it will get mushy!
7) Push the veggies to one side of the pan, and crack the eggs in the other side. Use wooden spoon or spatula to break up the eggs, and semi-scramble them in the pan.
8) Once the eggs are cooked, mix with the veggies, and add the remaining liquid aminos (1 T).
9) Add the cooked chicken, and taste for seasoning. Add more liquid aminos, if it needs it (if you're watching your sodium...be careful!)
So, the next time you have a potluck and need to bring a casserole - MAKE THIS ONE. I can't claim it as my own recipe, I adapted it from this gal here. I do think there could be improvements in her method, and I'll mention those as I go. I also used slightly different measurements. This casserole is really a pretty balanced meal all in one - you've got tons of protein, healthy fat, greens, and healthy carbs with the sweet potato. It's kind of perfect. So, without further ado...
Paleo Sausage and Sweet Potato Breakfast Casserole
1 lb breakfast sausage
1 tsp coconut oil
2 sweet potatoes, peeled and shredded
1 medium sweet onion, diced
1 tsp garlic powder
1/4 tsp nutmeg
1 tsp sea salt
1 tsp pepper
1/4 cup coconut milk
2 cups power greens (kale, spinach, arugula)
Heat oven to 375 degrees. Melt coconut oil in large skillet over medium heat and then add sausage. Brown and break up with a wooden spoon, and allow to drain and cool on a paper towel. Beat eggs in extra large bowl, and add coconut milk and seasonings. Shred sweet potatoes with your food processor shredding wheel, or by hand works too. Dice your onion. Add sweet potato, onion, and greens (I used prewashed baby kale) into egg mixture. Last, add in the cooked sausage. Pour the whole thing into a 9x13 pan and spread out. Bake for 45 minutes. Cover with foil and cook for 10 more minutes or until center is set. Enjoy!
And we're done! So pretty!
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Hey there! I'm J-L (short for Jennie-Laurie), and I'm a wife, mom of 2, and I love all things health and fitness. Welcome to my blog!