Breakfast Casserole | Esther Blum | Education to Empowerment

Breakfast Casserole

Education to Empowerment with Esther Blum, Integrative Dietitian and High Performance Coach

Breakfast Casserole

  • 1 tablespoon to grease baking dish
  • 3 tablespoons avocado oil to cook the ground beef and onions with
  • 1.5 lbs ground beef
  • 1 cup of coconut cream (Trader Joe’s has it)
  • 1/2 head of cauliflower, broken into florets
  • 2 peaches, apples diced small or 1/2 cup berries
  • 4 cups spinach, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh parsley, chopped
  • salt, to taste

Preheat over to 400F.

Grease a large casserole baking dish with the 1 tablespoon of avocado oil and set aside.

Add the 3 tablespoons of avocado oil to a large frying pan and brown the beef and onions. Season with salt, to taste.

In a blender, blend the cauliflower florets with the coconut cream.

Mix the beef, onions, and the rest of the ingredients together in a large bowl. Season with some salt.

Pour the mixture into the greased baking dish.

Bake for 35 minutes.

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