Tag: healthy casseroles

Sweet Potato & Egg Casserole {Dairy-Free, Gluten-Free, Paleo}

I’m a big fan of smoothies for breakfast, but sometimes I want to change things up and have something warm.

Plus, my husband really loves eggs, so we try to get creative with how we prepare them.

You can use any combo of vegetables you want (onions, peppers, mushrooms, broccoli, etc.), so this is a super versatile dish. It’s also a great way to easily get in several servings of vegetables. Vegetables are some of the most nourishing foods we can eat and are my top beauty-boosting, anti-aging foods.

Plus, I will eat just about anything made with sweet potatoes 🙂 They are one of my favorite foods!

Try this dish for any meal – breakfast, lunch, dinner or brunch. It’s a great, crowd-pleasing casserole!

eggs banner egg casserole

Yield: 12-16 servings

Ingredients (*Organic as often as possible)

  • 2 medium, sweet potatoes, peeled and sliced thin
  • 1 tablespoon coconut oil, ghee (clarified butter), or extra virgin olive oil (We use coconut oil for high heat cooking because it’s more stable when heated than olive oil.)
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 2 cloves garlic, minced
  • 2 cups kale or spinach, chopped
  • 12 cage-free, pastured eggs
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon crushed red pepper flakes


  1. Preheat oven to 350F. Grease a 9×13 baking dish. (We use coconut oil or ghee (clarified butter)).
  2. Place the sweet potato rounds on the bottom of the baking dish, covering the bottom completely. You may need to make a double layer, depending on how many slices you have.
  3. Saute onions, red pepper and garlic in oil in a saute pan over medium heat until softened. Add kale or spinach and saute until wilted but still bright green.
  4. Spread sauteed vegetables evenly on top of sweet potato slices.
  5. Whisk eggs in a bowl with salt, pepper and red pepper flakes and pour eggs over vegetables.
  6. Bake in the oven for 45 minutes or until eggs are set. Cut into squares and serve.

Comforting Curried Lentil & Rice Casserole {Gluten-Free, Vegan}

Mashed potatoes. Ice cream. Pizza. Mac & cheese.

We tend to crave these foods. They comfort us. We have really great memories of them from a young age.

Broccoli. Brussels sprouts. Carrots. Spinach. Butternut squash. Collard greens. 

Not exactly the same effect, right?

Many of us grew up thinking that only the foods in the first group can taste good and make us feel good.

What if the same foods that “comforted” us also nourished us? It’s possible!


Our body has an amazing ability to adapt our taste buds and preferences, even for those of us who consider ourselves picky eaters.

Trust me. I get it. For most of my life, I was one of the pickiest eaters you would ever meet! I was loyal to my egg noodles, parmesan cheese, chicken fingers, and broccoli. Sauces / soups / salads / seafood / sandwiches / dips / dressing / ethnic food?…no thanks!

I didn’t eat any of it.

Now, Bill and I eat lots of foods that not only make us feel good but also nourish our bodies.

I’m excited to share one of my NEW favorite, Indian-inspired recipes with you! I just made it for the first time last week, and Bill and I loved it. It’s one of the tastiest, most warming and wonderful meals we’ve ever made. We had it for a week and never got sick of it. You have to try it!

Keep in mind…

  • You will do very little cooking. The only thing you actually take time to cook in this recipe are the onions (mixed with spices).
  • The rest of the meal is “set it and forget it.” Once you’ve cooked the onions, you pretty much dump them and all of the other uncooked ingredients into a casserole dish and leave it alone in your oven until it’s finished cooking. It’s almost impossible to mess this one up!
  • This recipe makes A LOT of food. Perfect if you’re having lots of friends over for dinner or want a meal you can cook once and eat about 4-5 times. I cooked it in a deep lasagna pan.
  • Don’t be intimidated by longer ingredient lists. Just because an ingredient list looks longer than you’re used to doesn’t mean it’s more difficult to make. A lot of the time, our ingredient lists may appear longer because half of the ingredients are herbs and spices. Fortunately, they don’t make the recipe take any longer to prepare but do add tons of flavor! Just make a list and pick them up on your next shopping trip.

casserole bannerIngredients

a few tablespoons extra virgin olive oil OR coconut oil (we used coconut oil)
1 medium onion, chopped
1 to 2 tablespoons fresh ginger root, peeled and finely chopped
1 tablespoon finely chopped fresh turmeric, or 1 teaspoon dried
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
2 teaspoons sea salt
4 carrots, chopped
1 1/2 cups french lentils or green lentils
1 cup long grain brown rice
5 cups water
1 can coconut milk (full fat)

Click here for the full recipe from Nourishing Meals!

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