[RECIPE] Fat Burning Vegetable Casserole

Published: Thu, 01/09/20

Dear ,

We're almost certain you've heard us say this before, but we want to say it again... your body is an incredible machine… a machine that has the power to heal itself from the inside out.

The sad truth is most people live their entire lives letting this machine stay dormant, never actually unlocking its true healing potential. If you haven't unlocked your body's true potential, the time to start is now...

Our friend and colleague, Dr. David Jockers, is hosting a special event right now called the Keto Metabolic Breakthrough Masterclass. This masterclass can help you experience greater mental clarity and focus, improve your quality of sleep, achieve lasting weight loss… and so much more.

And (as part of the exclusive showing), he’s giving away his jam-packed keto recipe book 100% free.

His ketogenic recipe book is LOADED with over 80 great low-carb, nutrient dense recipes designed to flood the body with powerful nutrition.

This includes green juices, anti-inflammatory drinks, smoothies, snacks, main courses and incredible desserts.

In fact, here’s one recipe we think you’re absolutely going to love…

Ingredients

8 oz. chopped spinach
8 oz. steamed broccoli
3 tbsp. coconut oil
1/2 chopped yellow onion
1/2 diced red onion
2 cups of full fat coconut milk
1 cup organic, free range chicken stock (or stock alternative)
1 tbsp. coconut flour
8 oz. grated grass-fed cheddar cheese
3 beaten pasture-raised eggs
1 tsp. garlic powder
1/2 cup of parsley to garnish
Pink salt and pepper to taste

Instructions

Step 1: Steam spinach and broccoli until wilted.
Step 2: In a sauté pan, sauté onion in coconut oil until translucent.
Step 3: Add coconut flour and sauté for another minute under med-low heat. Let it cool down.
Step 4: Combine eggs and cheese with coconut milk.
Step 5: Add coconut milk mixture with stock and garlic to the onion mixture then salt and pepper to taste.
Step 6: Put coconut oil on a baking pan and start the layering. First the spinach and broccoli then a layer of the coconut milk mixture... repeat until you run out of ingredients or fill the dish. If you are using the gluten-free pie crust, you would just layer inside of that.
Step 7: Bake in a 350 degree oven for 25-30 minutes and then let cool.

Serving Size: 6 Slices

The best part with this recipe guide is it’s totally free when you register for the world premier of his keto masterclass.

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Here’s your private link to sign up AND get your complimentary recipe book:

>>Go Here To Register & Claim Your Copy Of This Recipe Book

We’re very excited about this showing and hope you check it out for yourself as well!

To Your Health,

Healing Gourmet