Easy to Make Vegetable Casserole

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Casserole, Easy to Make Vegetable Casserole

Casserole, Easy to Make Vegetable Casserole

Fat Burning Vegetable Casserole:

This vegetable casserole recipe is from my wife Angel, who loves to make food and home and body care recipes that support people’s journey to optimal health.  Check out my wife’s website and facebook page where she shares stories and pics about our life.  We know that you will LOVE this spinach kale casserole recipe!

If you enjoy recipes like this, you may be interested in my new book the Keto Metabolic Breakthrough.

Casserole, Easy to Make Vegetable Casserole

Casserole, Easy to Make Vegetable Casserole

Fat Burning Vegetable Casserole




Yield 8 slices


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 coconut milk

1 cup organic, free range chicken stock

1 tbsp. coconut flour

8 oz. grated grass-fed cheddar cheese

3 beaten pasture-raised eggs

1 tsp. garlic powder

Pink salt and pepper to taste

1/2 cup of parsley to garnish


Gluten-Free Pre-Maid Pie Crust 


Step #1:  Steam spinach and broccoli until wilted.

Step #2:  In a saute pan, saute 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, chicken 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 350 degree oven for 25-30 minutes and then let cool.

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above** 

Courses main course

Nutrition Facts

Serving Size 1 slice

Amount Per Serving

Calories 320

% Daily Value

Total Fat 28 g


Total Carbohydrates 8 g


Dietary Fiber 1 g


Sugars 2 g

Protein 11 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Casserole, Easy to Make Vegetable Casserole

Dr Jockers Comments:

This is an amazing recipe that combines phytonutrient rich veggies such as spinach and broccoli with good fats and proteins.  The array of powerful brain-boosting nutrients is vast in this recipe with pastured eggs, grass-fed raw cheese and coconut oil.

Bone broth is extremely rich in nutrients such as gelatin that improve gut function and immunity.  It is best to make your own bone broth from pastured chicken bones or grass-fed beef bones.  You will be able to extract significantly more nutrition out of these bones than if you were to use a store bought organic broth.

The recipe image shows a gluten-free pie crust, but you don’t necessarily need this.  You can this without any sort of pie crust if you are keeping your carbs down and it is fantastic!!

You can get some great organic meats and stock bones from US Wellness Meats

Casserole, Easy to Make Vegetable Casserole

Casserole, Easy to Make Vegetable Casserole

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Dr. David Jockers is a doctor of natural medicine, functional nutritionist and corrective care chiropractor. He currently owns and operates Exodus Health Center in Kennesaw, Georgia. He has developed 6 revolutionary online programs with thousands of participants.


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