Breakfast Pot Pie: AIP & Whole30 compliant!

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I love eggs. I mean I really LOOOOOVVVEEE eggs. That yolk-y goodness is just irreplaceable, but even I like to do a little egg-less breakfast every now & then. I learned this skill during my AIP elimination phase. I wish I had thought this one up back then! It’s the brain-food baby of a paleo quiche I made & my cauli-alfredo sauce. Really… foods get it on in my head & make beautiful babies. I know, I’m weird.

You can put these together and store until ready to cook, or cook them all ahead, and store until ready to eat! Or prepare them for a brunch!

*Update I’ve made a cashew cream for my non-AIPers & a simpler cauliflower cream for this recipe… & two different variations!

You can make it with riced cauliflower or riced sweet potato & with cauli-cream or cashew cream!

I like the riced cauli with cashew cream for a low-carb (not AIP) version & the riced sweet potato with cauli cream for a hearty AIP version!
But you can combine it how you see fit!

Breakfast Pot Pie: AIP & Whole30 compliant!
Serves 1
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4383 calories
307 g
71 g
321 g
133 g
92 g
2005 g
2614 g
51 g
0 g
210 g
Nutrition Facts
Serving Size
2005g
Servings
1
Amount Per Serving
Calories 4383
Calories from Fat 2704
% Daily Value *
Total Fat 321g
493%
Saturated Fat 92g
462%
Trans Fat 0g
Polyunsaturated Fat 47g
Monounsaturated Fat 163g
Cholesterol 71mg
24%
Sodium 2614mg
109%
Total Carbohydrates 307g
102%
Dietary Fiber 40g
160%
Sugars 51g
Protein 133g
Vitamin A
1747%
Vitamin C
838%
Calcium
86%
Iron
257%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. What you'll need:
  2. 2 large pots
  3. 4 12-16 oz ramekins
  4. colander
  5. Ingredients:
  6. 2-3 Japanese sweet potato (or 2 cups riced cauliflower)
  7. 4 cups chopped kale
  8. 8 slices bacon (sugar, nightshade free)
  9. 2 cups cauli-fredo (or cashew cream)
  10. Cashew Cream
  11. 2 cups raw whole cashews + water to soak + 2 tsp salt
  12. 1/2 cup filtered water
  13. 2 tbsp lemon juice
  14. 1 tsp garlic powder
  15. 1 tsp black pepper
  16. Cauli Cream:
  17. 1/2 head cauliflower (about 2 cups diced)
  18. 1 small onion
  19. 2 garlic cloves
  20. 1/4 inch nub of fresh ginger
  21. 1/2 cup coconut milk, full fat, creamy part
  22. 1/2 cup broth
  23. 2 tbsp lemon juice
  24. pinch salt
  25. 1 tbsp coconut oil
Instructions
  1. Cashew Cream
  2. Place cashews in container & cover with water, mix in salt.
  3. Soak 3-4 hours. Drain & rinse, drain again.
  4. Then mix with remaining ingredient list in vitamix, blend until smooth.
  5. Use prod to keep it moving.
  6. Don’t stop when it’s almost smooth and you still see little grains, you want it silky!
  7. Store in air tight container in fridge, up to a week. Makes about 2 cups.
  8. Cauli-Cream
  9. Dice the onion, mince the garlic, ginger, dice the cauliflower. Do not mix, set aside.
  10. In a medium sauce pot heat coconut oil. Add in onion, ginger & garlic.
  11. Sauté for 6 minutes.
  12. Add in cauliflower. Stir occasionally for 6 minutes.
  13. Add in 1/2 cup broth, 1/2 cup coconut cream, 2 tbsp lemon juice, pinch salt.
  14. Stir. Lower heat. Cover.
  15. Simmer until cauli is fork tender.
  16. Transfer to blender, blend until smooth. Makes 1/2 quart. Store in fridge.
  17. Put it on all the things!
  18. Pot Pies:
  19. Peel sweet potato, then grate it using cheese grater or grater attachment of food processor.
  20. (alternatively, grate or rice the cauliflower now)
In 4, medium sized, oven safe, ramekins build your pot pies
  1. 1st layer: 1/2 cup riced sweet potato (or cauliflower)
  2. 2nd layer: 1 cup chopped kale, you can also add cabbage, spinach etc.
  3. 3rd layer: 1/2 cup cauli-fredo, be sure to get it on top and on the sides of the kale (or cashew cream)
  4. 4th layer/ crust: Arrange 2 slices of bacon, cut in half, to 4 short slices on across the top & tuck in the sides... you can also use prosciutto, or if you don't do pork, crack 2 eggs on the the top & they will bake right on!
  5. Bake at 350F for 15-20 minutes, until bacon is at desired crispiness.
beta
calories
4383
fat
321g
protein
133g
carbs
307g
more
The Castaway Kitchen http://thecastawaykitchen.com/
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