My face + dairy = ticking time bomb
Wait. Wait. Face explosion.
When I was younger, I was severely lactose intolerant. Today, I don't eat enough dairy to know if my ermm.. digestive issues are still there, but even when I have a small dose, my face lets me know I've done so.
Sometimes food intolerance surfaces as acne, sometimes headaches, sometimes diarrhea or constipation. It's different for everyone. But, just because something is common, doesn't mean it's normal (i.e. I always get headaches -- that may be common for you, but it's not normal).
So, when I stumbled on a jar of nutritional yeast popped at my local health food store, light-bulbs went off in my head! In nutrition school, many of my fellow classmates were vegan or vegetarian. And they loved themselves some nutritional yeast.
I. Did. Not. Get. It.
Why would a person eat yeast? Well, like most things in my life -- I write it off at some point (ie. that's weird), and then it comes back to me with fervor (i.e. OMG I love it).
Nutritional yeast is a vegetarian dietary supplement with a pleasantly cheesy flavor. It is rich in vitamin B-12, and provides a bit of protein.
Reminiscent of the casseroles of my childhood, I'm in "OMG I love it" love with this Chicken & Broccoli Cheese Casserole.
Chicken & Broccoli "Cheese" Casserole
Recipe type: Main Dish
Cuisine: Gluten-free, Paleo, Whole30, 21DSD
Prep time: 20 minutes
Cook time: 30 minutes
Makes 4 servings
1 serving : 307 calories // 20 C // 15 F // 23 P
- 5 cups broccoli florets, or 2 medium broccoli heads (florets cut into small floret pieces)
- 1/2 Tbsp. butter
- 1/2 white onion, diced
- 10 cremini mushrooms, roughly chopped
- Dash of salt & pepper
- 2 cups cauliflower, riced
- 2 cups precooked shredded chicken
- 1 cup full-fat coconut milk
- 2 eggs, beaten
- 1/3 cup nutritional yeast
- Dash of salt and pepper
1. Preheat the oven to 375 degrees F.
2. Place chopped broccoli florets in a steamer basket and steam until tender when poked with a fork, 8-10 minutes.
3. In a medium skillet over medium heat, melt butter. Add in diced onions, mushrooms and a dash of salt and pepper. Cook until onions are translucent, 5-7 minutes.
4. Add riced cauliflower to skillet with onions and mushrooms. Cook and stir for 3 minutes, until cauliflower turns slightly tender.
5. In a large mixing bowl, using a spoon or your hands, combine precooked shredded chicken, coconut milk, eggs and nutritional yeast. Add a dash of sea salt and pepper. Lastly, add the cooked broccoli florets, cauliflower rice, onion and mushrooms. Combine well.
6. Pour the casserole mixture into a 9" x 12" casserole dish.
7. Bake for 25-30 minutes, until top turns slightly brown.
8. Remove and let cool for 10 minutes.
Dish out and serve!