I love good food. Probably a little too much…
In the past I’d eat a big pasta dinner, burgers and fries or, my old faves, fried fish tacos and burritos. These meals tasted delicious, but left me feeling overly full, bloated and lethargic.
It was a double edged sword. I’d enjoy great flavors but then deal with weight gain, digestive discomfort and reduced energy.
This left me wondering…Shouldn’t great food leave me feeling great?
After removing the grain, gluten, refined sugar, soy and dairy from my diet I was finally able to enjoy delicious food without the food hangover.
Now I’m passionate about creating recipes like this Hearty Chicken Casserole that really satisfy while leaving you feeling light, tight and energetic.
Casseroles like this are a lifesaver on busy week nights, and unlike most casserole recipes, this one is dairy, grain and gluten free.
The tender, hearty veggies and chicken are mixed with tomatoes and basil then topped with a sprinkle of toasted ground nuts and nutritional yeast. You get to enjoy delicious flavor while filling up on protein, veggies and fiber that powers your body and energizes your day.
Now that’s good food!
2 teaspoons olive oil
2 cloves Garlic, minced
1 yellow onion, chopped
2 bell peppers, chopped
2 eggplants, chopped
2 cups roasted chicken, cubed
1 (28 oz) can crushed tomatoes
3 tablespoons fresh basil, chopped
¼ cup white wine
Preheat the oven to 350 degrees F. Lightly grease a casserole dish with coconut oil.
In a large skillet, place the olive oil over medium heat. Add the garlic and onions and cook for 5 minutes. Add the pepper and eggplant and continue to cook for 5 minutes.
Mix in the chicken, tomatoes, basil and wine. Bring to a boil, then simmer for 5 minutes.
Spread the chicken and veggie mixture into the prepared casserole pan. Evenly sprinkle the Real Healthy Cheese Substitute over the top of the casserole. Cover with foil and bake for 50 minutes. Remove the foil and bake for another 10 minutes. Enjoy!