Who doesn't love a good casserole. I have to be completely honest here when I say that before moving to Omaha, I was pretty unfamiliar with casseroles. I honestly cannot remember my mom making casserole... maybe I'm having a huge memory blank, but I cannot remember such a thing.

It wasn't until I moved to Omaha that I heard of Green Bean Casserole (or GBC) or any type of casserole for that matter. My friend told me the reason for casseroles were so that when men got off the farm they had meat and potatoes in one dish. Well I think it's safe to say, casseroles have come a long way since then.

Today, casseroles in my mind are combos of delicious foods that are all in one dish and SO easy to prepare, cook and enjoy. Last week was a busy week for us, it seemed like we had something every single day after work, so an easy meal was exactly what we needed. This casserole was filling, super flavorful and so easy to prepare and throw in the oven when we were ready! I hope you enjoy and please, please share your casseroles with me! I'm new to them, but I am loving them!

Ingredients: 

• 4 cups fresh broccoli
• 1 medium onion, diced
• 6 ounces of mushrooms, sliced (I used a whole carton from the grocery store) 
• 2 garlic cloves, minced
• 2 chicken breasts, cooked and shredded
• 1 cup chicken broth
• 1 cup full fat coconut milk
• 2 eggs
• 1/2 teaspoon nutmeg
• salt and pepper

How to Make: 

1. Preheat oven to 350 degrees. 
2. Cook the chicken and shred (place chicken breasts in a sauté pan covered with water, with a lid on medium heat. Once cooked, place on cutting board and shred with two forks).
3. Steam broccoli until barely cooked, set aside. 
4. Brown the onions and garlic and season with salt and pepper. Add the mushrooms and sauté until cooked. Remove from heat and set aside. 
5. Put the broccoli, onions, garlic, mushrooms and chicken into a casserole pan. 
6. Mix the broth, coconut milk, eggs and nutmeg with salt and pepper. 
7. Pour over the contents of the casserole dish. 
8. Place casserole in the oven and cook for 35 minutes (or until hot in the center)
9. Remove and let sit for 10 minutes. 
10. Enjoy! 

It's no secret that I am a bread lover. Being a bread lover while trying not to eat bread is really quite difficult. Luckily for me I found a super delicious recipe that is considered paleo. Hooray!

When I first made this recipe the entire loaf fell apart. When I made this the second time, it was about  inch thick and kind of mushy. When I made this recipe the third time, it was devoured in two days. I think it's safe to say I've semi mastered this one. I'm still trying to modify it, but I promise, this is so delicious.

Ingredients: 

• 2 medium bananas- mashed 
• 2 1/2 tablespoons honey
• 2 teaspoons vanilla extract
• 3 1/2 tablespoons coconut oil, melted 
• 1/4 cup unsweetened applesauce
• 4 eggs 
• 1/2 cup coconut flour 
• 1/2 cup almond meal
• 3/4 teaspoons baking soda
• 3/4 teaspoons baking powder
• dark chocolate chips

How to Make: 

1. Preheat your oven to 340F.
2. Line a small loaf tin with parchment paper and set aside.
3. In a medium mixing bowl, mash your bananas and add in your honey, vanilla, melted butter/coconut oil, applesauce and eggs.
4. Mix in your coconut flour, baking soda, baking powder and almond meal and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will soon absorb the liquid and form a thicker batter. 
5. Mix in the chocolate chips.
6. Pour your banana bread mixture into your prepared loaf tin and bake for 40 minutes to an hour  or until your loaf is cooked through and a toothpick inserted into the middle removes clean.