Favoreats
Favoreats LLC
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INGREDIENTS
2 cups
cooked chicken (diced)
1
bag frozen chopped broccoli (or about 2-2 1/2 cups fresh broccoli, steamed until tender-crisp)
1
bag frozen cauliflower rice (or a small head of cauliflower, riced)
1/2 cup
paleo mayonnaise
1/2 cup
sliced almonds
salt (to taste)
1/4 cup
fresh parsley (chopped)
2 tbsp
ghee (or butter if not on Whole30)
8 oz
mushrooms (diced)
1/2
large onion (diced)
2 cloves
garlic (minced)
1 tsp
salt
3/4 cup
chicken broth (if not only Whole30 and using white wine, use 1/2 cup chicken broth)
1/4 cup
white wine if not only Whole30
1 cup
coconut cream
1 tsp
dried thyme (or other dried herb like tarragon, basil, etc. If you use dried herbs rather than ground, use 1/2-1 teaspoon. If using ground herbs, use 1/4 teaspoon)
2 tbsp
arrowroot powder
1/4 cup
nutritional yeast
9
x13" casserole dish
immersion blender
NOTES
Preheat oven to 350º.
In a large saucepan, heat ghee or butter over medium heat. Add mushrooms and onion and sauté 5-10 minutes or until softened. Add minced garlic and cook about 30 seconds, stirring constantly, or until fragrant.
Add chicken broth and white wine (if using) and use a whisk to loosen the browned bits on the surface of the saucepan. Bring mixture to a boil and reduce heat to medium. Sprinkle in arrowroot powder, salt, dried herb, and nutritional yeast, then boil mixture until reduced by about 1/3 or 1/2. Use an immersion blender to blend mixture until about half smooth, leaving a a few pieces of mushroom.
Add in coconut cream and whisk until smooth.
Mercedes Attig • 2018-11-18
