Sunday, November 17, 2013

Paleo Green Bean Casserole

Paleo Green Bean Casserole
Serves 6-8

1 1/2 lb. frozen, organic, green beans, thawed
1 1/2 cups  Coconut Milk
3 tablespoons Organic Butter
3/4 cups of Almond Flour
8 or 1/2 lb. Mushrooms, chopped
1 Onion, diced
Sea Salt
1 teaspoon Garlic Powder
1 teaspoon turmeric
Fresh pepper
3 Cloves Garlic, minced
1 tablespoon Coconut Oil
1 tablespoon Organic Coconut Flour


Place green bean in a colander, pour hot water over them to quick thaw them out.  Drain, and spread into a prepared 9x13 pan. 

In sauté pan, cook the onions, mushrooms and garlic until soft in the ghee or grass fed butter.   Add to the green beans, mix and spread evenly.

In a medium bowl, mix together the Coconut milk, garlic powder, turmeric, and coconut flour.    Pour the mixture over green beans, which should cover them about halfway.  Add salt and pepper over whole dish.

Bake on 350 for 30 minutes.  Add almond meal to top and place under the boiler for 5-10 minutes.  Allow the casserole to cool for 5-10 minutes prior to serving.

*Photo courtesy of Dr. Jockers and his lovely staff.

1 comment:

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