Paleo Broccoli and Cauliflower Casserole

I found this yummy casserole recipe here. Of course I changed a few minor details to suit our needs.

5 cups broccoli florets
3 cups cauliflower florets
1 shallot minced
5 cloves of garlic minced
1 can coconut milk
4 eggs
Salt and pepper to taste

Combine vegetables in a 9x13 casserole dish. In a small bowl whisk together milk, eggs, salt and pepper. Pour milk mixture over the veggies. Sprinkle sunflower seeds on top if you want some added crunch. I'm sure slivered almonds would be yummy too. Bake at 350 degrees for about 45 minutes. It kind of tastes like a quiche without cheese. A great way to serve creamy veggies without the dairy!

Dairy Free Cashew Alfredo Sauce

I can't remember where I found this original recipe on the Internet, but it is an amazing dairy free replacement for Alfredo sauce!

1 cup coconut milk canned or homemade
1/4 cup raw cashews
2 cloves garlic
1 tsp. dried basil
salt and pepper to taste

Blend all ingredients in a blender. I use my Vitamix and I don't know how smooth a less powerful blender will make it. To keep the sauce raw, just pour over noodles and meat and serve. I like to heat mine up a little with some cooked chicken and serve over pasta or zucchini noodles.

Chocolate and sugar free "Hot Chocolate"

I am currently on some heavy diet restrictions due to medications that I am on. Last night I had a craving for hot chocolate and I managed to create a yummy substitute!

1 1/2 cups milk of your choice (I used homemade coconut milk)
1 tbsp. carob powder
1 scant tbsp. xylitol
1/2 tsp vanilla extract or 1/4 tsp ground vanilla beans
Put all ingredients in a small pot and heat on stove with medium heat. Serve warm. It's not quite the same as chocolate but still really yummy!

Curry Pasta

1 1/2 c veg. broth
1 c. light coconut milk
1 tsp each sugar and coriander
1/2 tsp each cumin and chili pwd.
1/4 tsp each curry pwd and ginger
8 oz rotini pasta (about 3 cups dry)
1 c frozen green peas thawed OR 1 cup cooked lentils (I use lentils instead of peas)
1/2 c fine chopped red pepper
1/4 c dried currants (I use Craisins)

Combine broth, milk, sugar and spices in saucepan. Bring to a boil. Add pasta, reduce heat to med-low. Cover and simmer for 6 min, occasionally stir. Add peas, pepper and currants. Simmer 6-7 min more, until liquid is absorbed and pasta is tender. Let stand 5 more min. Makes 4 servings.