4-5 cups broccoli
1.5 cup mushrooms
1 chopped onion
1 cup grated cheddar cheese
1 cup double cream
1.5 cup cooked quinoa (1/4 cup dry)
Spices: 1/4 tsp salt, cracked black pepper, garlic granules
- Preheat oven to 350F, 180C, Gas 4
- Wash and cook quinoa. For 1/4 cup quinoa, add 3/4 cup of water. Bring to boil, reduce and cover. Cook for 10-15 minutes
- Wash and prepare broccoli, mushroom and onions. Broccoli into small toddler pieces and mushroom and onion roughly chopped
- Chuck vegetables in a steamer for 10 minutes to take the edge off the rawness
- While veg are steaming, grate cheese
- Tip the steamed veg into a 9×12 rectangular pyrex dish, or something similar
- Add cheese, cream and mix in quinoa and spices
- Put into the oven and bake for 20-25 minutes. You want the cheese to turn a nice golden color and crisp around the edges
When I’m craving a pizza, on a Tuesday night, but don’t want the bloated and guilty feeling that comes with eating a pizza, on a Tuesday night, I make my grandmother’s casserole dish. My grandmother was an amazing cook. She lived around the corner from us, and I spent a lot of time at her house, eating her food. One year, during the Thanksgiving holiday, I packed a bag and moved in with her and my grandfather for an entire week. This is a long time for a seven year old. But we were tight. I loved being at her house.
We always ate real food in our family. This recipe, although it might sound indulgent, is all real food ingredients. Nothing processed – nothing refined, much healthier than a pizza. I modified the original because I’m a nutritionist, and that’s what I do, but the flavor is identical. It’s healthy and it makes my family happy. Dad devoured half of the casserole, standing over the stove. That is food joy!
Diary – should we eat it or shouldn’t we? Choosing a diary-free diet is almost as common as a gluten-free diet, and for good reason – many people are allergic or intolerant. However, if you don’t react badly to dairy, and if you consume it moderately from farms that respect their cows and produce organic, grass-fed products, in its full fat form, then I think dairy can be a wonderful and fun addition to cuisine. Real cream, real butter and whole milk not only taste better than the alternatives, but they are actually better for you. To be boring, consuming full fat dairy over low-fat alternatives will reduce insulin spikes, keep blood sugar balanced and it has a better fatty acid profile. So, ditch the low-fat, skimmed, soy alternatives and indulge in the option that is more of a real, whole food.