Last week, my family and I enjoyed Spinach Lasagna. Usually, I make the lasagna with zucchini or with eggplant but this time I used Against All Grains tortillas. Which I am obsessed with!!! The Ingredients:
1 batch of tortillas from Against All Grains.
1lb ground beef
1 jar of tomato sauce
Italian seasonings (I used garlic powder, onion powder, oregano, thyme, basil)
Raw Spinach (use as much or as little as you want)
If you can handle dairy use raw cheese or ricatta cheese
1 – Make the tortillas
2 – Make the meat sauce.
Brown meat. You can add onion and garlic, if you choose. I was just out this time! After the meat is browned, strain and add seasonings and sauce.
3 – Build that lasagna.
In a glass 9X13 dish, add a TBSP of sauce and spread around. Lay down your first row of tortillas. (I kept my in the circle shape but feel free to cut into more of a noodle shape!). Row 2 – add some meat sauce. Row 3 – add a layer of raw Spinach. If you are adding dairy, not necessary but if you are, that would be row 4. Sprinkle a little cheese or ricotta. Repeat until you are all out of tortillas. I had three full rows and topped my lasagna with very little raw cheese.
Bake at 375 degrees for 30 – 45 minutes.
2 eggs, room temp
1/2 cup palm shortening
1/4 – 1/2 cup maple syrup (you can also use coconut Sugar)
1/4 cup honey
1 TBSP & 1 tsp Vanilla
3 cups Almond Flour
1/4 cup Coconut Flour
1 tsp baking soda
1 tsp sea salt
1/2 cup Enjoy Life Chocolate Chips
Preheat oven to 350 degrees.
In a food processor mix eggs and palm shortening, until smooth. Add the rest of the wet ingredients and mix again, until smooth.
Add all the Dry Ingredients, except the chocolate chips and mix for 30 seconds or so. Scrap the edges down and mix again.
Mix in the Enjoy Life Chocolate Chips in by hand.
Scoop the cookie dough and place onto a cookie sheet with Parchment Paper. I use a small cookie scooper. After scooping the dough out, lightly press down the balls.
Bake for 12 minutes.
Last night we made these awesome Chicken Enchiladas! Joshua, our 6 year old said it is his new #2 favorite meal! I made Against All Grains tortillas and filled them with a simple mixture.
For the Tortillas
- Ingredients (yields 10 crepes)
6 large eggs
1 cup unsweetened almond milk
3 tablespoons coconut flour, sifted
2 teaspoons coconut oil, melted
1 teaspoon arrowroot powder
¼ teaspoon sea salt
Coconut oil or butter for pan
For the tortilla directions visit Against All Grains :)
For the filling:
2 Split Chicken Breast
1 cup salsa verde
1/4 (or so) cup tomatillos salsa
Preheat oven to 350 degrees.
Rinse and pat the Split Breast dry. Drizzle with Olive Oil and season with Salt&Pepper, Garlic Powder and any other seasonings you wish. Bake for 30 – 35 minutes depending on the size of the split breasts. Once chicken is done, set aside to cool while you start on the tortillas.
Directions for the tortillas are on Against All Grains page.
Once the tortillas are done, begin to prep the filling. Shred the chicken and add into a medium-sized bowl. Add in both salsas and mix until all the chicken is coated with the salsa. I added salt&pepper and garlic powder to the chicken mixture and also a little cilantro.
Fill the Tortillas with chicken mixture. I added a pinch of freshly grated raw cheese to each. Place into a greased casserole dish. Continue with the remaining tortillas, placing them close together in the dish. If you have extra chicken or broken tortillas, you can use them to fill in the sides of the dish. Top with the reserved sauce and remainder of the cheese.
Bake at 350 degrees for 25 minutes.
We served ours with Avocado.
This week, we started adding juicing into our weekly prep! Sunday I made three pitchers of juice of three different juices. I made a green, a purple and an orange. We are adding the juice into our daily routine. The boys love it, so it is nice to know that the boys are getting a load of vegetables.
This weeks favorite is HULK JUICE.