Green Bean Casserole

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Forego the canned soup and store-bought fried onions and make a healthy take on green bean casserole, that most tried-and-true of decadent vegetable side dishes. By making your own soup mixture with coconut milk and gluten-free almond flour and topping with quickly fried shallots, you have an irresistibly creamy and crispy casserole without the harmful additives.

This recipe yields 4-6 servings

INGREDIENTS

  • 12 ounces green beans
  • 2 tablespoons ghee or bacon grease, divided
  • 8 ounces mushrooms
  • ¾ cup chicken stock
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup coconut milk
  • ¼ cup almond flour
  • 2 tablespoons arrowroot powder
  • 1 onion
  • 1 teaspoon garlic
  • 3-4 shallots
  • 12 ounces green beans
  • 2 tablespoons ghee or bacon grease, divided
  • 230 g mushrooms
  • 180 ml chicken stock
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 130 ml coconut milk
  • 32 g almond flour
  • 2 tablespoons arrowroot powder
  • 1 onion
  • 1 teaspoon garlic
  • 3-4 shallots

DIRECTIONS

  1. Bring a pot of water to a rolling boil. Place green beans into the hot water and cook for 4 minutes. 

  2. Immediately transfer green beans to a bowl of ice water to blanch so they stop cooking. Begin to prepare the condensed cream of mushroom soup mixture.

  3. Melt 1 tablespoon ghee or bacon grease in a Dutch oven. On medium-high heat, add mushrooms and cook until they have released their moisture and begin to wilt (approximately 5 minutes).

  4. Add chicken stock, onion powder, salt, pepper and garlic powder to mushrooms and turn heat down to a simmer. 

  5. In a separate bowl, whisk together coconut milk with almond flour and arrowroot powder until it is well incorporated.

  6. Pour milk and flour mixture over mushrooms and stir until it thickens (about 1 minute).

  7. Remove cream of mushroom soup mixture from the Dutch oven and set aside. 

  8. In the same pot, melt the remainder of the ghee or bacon grease.

  9. Add onions and let soften for approximately 5 minutes.

  10. Add garlic and cook for a few minutes to allow the garlic to release its aroma.

  11. Add green beans and cream of mushroom soup mixture to the Dutch oven and stir to incorporate.

  12. Transfer to the oven and bake for 30 minutes at 375 degrees Fahrenheit / 190 degrees Celsius. 

  13. While the green beans are baking, slice shallots into rings and fry them in cooking fat until they are brown and crispy. 

  14. Remove green beans from the oven and top with a layer of crispy shallots.

TIPS

**You can make the condensed mushroom mixture and store a day or two ahead of making and assembling the green bean casserole.

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Breakfast Hash

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Some mornings call for something hearty and satisfying for breakfast — this hash is just that dish. This lineup lends itself well to a variety of vegetables, and the addition of bacon and eggs rounds out the recipe to create a tried-and-true crowd-pleaser to start the day. 

This recipe yields 4 servings

INGREDIENTS

  • 5 strips bacon, finely chopped
  • 3 leeks (green part of leaf sheaths), diced
  • 1 red or orange bell pepper, diced
  • 1 tablespoon high heat olive oil or bacon grease for sautéing
  • 1 potato, diced
  • 4 eggs
  • 5 strips bacon, finely chopped
  • 3 leeks (green part of leaf sheaths), diced
  • 1 red or orange bell pepper, diced
  • 1 tablespoon high heat olive oil or bacon grease for sautéing
  • 1 potato, diced
  • 4 eggs

Directions

  1. Cook bacon at 400 degrees Fahrenheit / 200 degrees Celsius for 15 minutes. Let cool, then chop into bits.

  2. Sauté leeks and red peppers with olive oil on high heat.

  3. When the leeks begin to soften, add potato to the pan and cook until done.

  4. Sprinkle bacon bits on top of mixture.

  5. Serve with a poached or sunny-side-up egg on top. 

Tips

**You can use any vegetables you may have on hand; experiment to find your family’s favorite.
**Please note that potatoes are not SIBO-compliant. If you’re following this protocol, you can still  make this recipe without them.

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Celeriac Noodles

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Celeriac (a.k.a. celery root) is an under-celebrated root vegetable that has a distinctive herbaceous flavor. Its hearty texture makes for a satisfying pasta substitute and provides a nice comforting starch to any meal. 

This recipe yields 4 servings.

INGREDIENTS

  • 4 bulbs celeriac root
  • 2 tablespoons bacon grease
  • ½ teaspoon sea salt
  • 4 bulbs celeriac root
  • 2 tablespoons bacon grease
  • ½ teaspoon sea salt

Directions

  1. To prepare the celeriac, cut off both ends of the bulb with a chef’s or utility knife. Continue to shallowly slice the tough, bumpy skin around the bulb until you get to the white part. At this point, you can continue to cut with the knife or finish with a vegetable peeler until you get down to the white flesh.

  2. Using a spiralizer, spiralize the celeriac bulb to create spaghetti-like strands.

  3. Heat up a large skillet on medium-high heat with bacon grease.

  4. Add celeriac noodles and allow them to cook for 10 minutes or until soft.

  5. Remove from heat and toss with sea salt. 

  6. Serve as a side dish or top with pesto for a main entree.

Tips

*If you don’t keep bacon grease in your fridge, any high smoke point fat will work. This includes animal fats such as duck or chicken or coconut oil.

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