Cheesy spinach, cauliflower and broccoli casserole

I was getting off work late and I needed to think of something that I could whip up quickly and that I already had the ingredients for. We happened to have left over chicken so luckily I only had to come up with a side dish. Casserole is what I landed on and then thought of what was already in the freezer. With all the ingredients at home I set on making a yummy side dish

Ingredients:

1 bag of frozen chopped spinach

1 bag of frozen cauliflower and broccoli florets

1 bag of diced frozen onions

1 8oz package of mozzarella

1 tablespoon of Italian seasoning

1/2 tablespoon of coriander

Directions:

This is really easy, cook your onions in a pot until softened (use olive oil or butter to cook them in)

Once they are soft add in your cauliflower and broccoli and let the natural steam cook for about 5 minutes

Lastly add in your spinach and cook until slightly wilted.

Now just add your seasoning.

In the same pot of the heat mix in 3/4 of your cheese

Spoon your mixture into a baking dish and top with the rest of your cheese.

Bake your casseroles at 350 for about 10 minutes and broil for 2 more to get the crispy top.

And done!

 

Salud!

 

 

 

Creamy Cauliflower Squash Bacon Soup

This soup is delicious and nutritious and it is really filling as well. My family has been on this Paleo kick so this one is paleo friendly.
I love it because I was full on one bowl and on a chilly day it was just what we needed!

Creamy cauliflower squash bacon soup

Ingredients:

1 head of Cauliflower
4 cups summer squash (or squash of choice)
1 medium onion (chopped)
2 tbsps Herb de provence
3 Celery stalks (chopped)
3 Cloves of garlic (minced)
3 tbsps. EVOO (I used coconut oil)
2 cups chicken broth
2 cans coconut milk
1 package of bacon (chopped)
Arugula for topping
Salt & Pepper, to taste

Directions:
Pre-heat the oven to 400°. Chop up your pieces of cauliflower and your squash.
Place them both on a baking sheet and drizzle with coconut oil. Season with salt & pepper, to taste.
Place into oven.

Roast for about 20-30 mins, until lightly golden brown. Set aside.

Heat your saucepan and toss in your bacon and cook it up!

Remove the bacon and set onto a plate with a paper towel.

Leave the bacon grease in the saucepan and add your onion, celery, herb de provence and garlic.

Saute until tender, about 5-7 mins.
Add the roasted cauliflower, squash and vegetable broth to the saucepan and bring to a boil.

Reduce heat to a simmer and cook until the cauliflower is tender, about 15-20 minutes.
If you have an immersion blender, blend until the soup is smooth (this soup will start out thick so add more milk or broth if you want to thin it out).

Otherwise, pour soup into a blender/food processor and purée until smooth.

Stir in your coconut milk and cook for another 10 minutes. Blend your soup some more if needed.

Pour soup into bowls and top with your bacon and a little arugula if you would like. Enjoy!

Creamy cauliflower squash bacon soup

Salud!