This turned out SO well, in spite of forgetting to set my timer and going past my estimated baking time by about 20 minutes! 😯 No doubt about the vegetables being well cooked, that's for sure!
Preheat your oven to 350°
CHOP or SLICE:
1-2 lg. carrots
3-4 ribs of celery
a big handful of broccoli florets
6oz. roasted chicken
a generous amount of fresh greens
~ I used baby arugula and spinach
SHRED: 6-8oz. strong flavored cheese
Next, put the following in your blender jar:
1-2 lg. carrots
3-4 ribs of celery
a big handful of broccoli florets
6oz. roasted chicken
a generous amount of fresh greens
~ I used baby arugula and spinach
SHRED: 6-8oz. strong flavored cheese
Next, put the following in your blender jar:
8 lg. pasture raised eggs
1/3-1/2c liquid - I used coconut milk. Chicken broth would also be good.
3T Buckwheat flour - in spite of its name, this IS gluten-free!
1/2T baking powder
a big shake of smoked sea salt
- or- smokey paprika
1t± oregano leaf
1t black+cayenne pepper
1/2T good quality curry powder
Layer the vegetables in a buttered 9-13" pan. Add the chicken and greens. Pulse everything in the blender, just until smooth. Pour over the vegetables. Gently move everything around with a spatula to coat everything with the egg mixture without disturbing the layers. Sprinkle the shredded cheese over everything. Bake ? probably 35 minutes or until sides are browned and the center is firm.
I omitted onion from this recipe since I'll be sharing it with my Old-Man-Puppy Oliver 🐶 . . . Lin
3T Buckwheat flour - in spite of its name, this IS gluten-free!
1/2T baking powder
a big shake of smoked sea salt
- or- smokey paprika
1t± oregano leaf
1t black+cayenne pepper
1/2T good quality curry powder
I omitted onion from this recipe since I'll be sharing it with my Old-Man-Puppy Oliver 🐶 . . . Lin
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