Wednesday, November 26, 2014

Pattypan Squash Casserole (AIP)

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This is a late post from my dad's house. I'm not cooking Thanksgiving dinner this year. I'll be traveling to Florida to visit family. The decision wasn't made lightly. I'm still eating strict AIP with zero reintroductions. I also don't travel well. The whole process is a lot of stress for me. Because I'm detoxing from a parasite cleanse, I've also been experiencing some small flares here and there. All that aside, family is family so I decided to attempt the trip with a little extra planning.

1. Food: I brought snacks with me. I've got canned tuna, canned olives, sweet potato chips, guacamole, my AIP Restaurant-Style Salsa, fresh fruit, sauerkraut, kombucha, water kefir, and beet juice.
2. Packed Ahead: I wrote out my packing last several days ahead of time so that I could add to it as ideas popped into my head, and that I would be more clear-headed while actually packing.
3. Restaurant: I got the name of the restaurant from a family member and called them ahead of time. I explained that I had several food allergies and intolerance, but that I wanted to eat with my family. I asked to speak to the manager or chef who might be able to best help me with this problem. They said the chef would be willing to either help me the day of or create a special dish for me.
4. Letting Go: I have prepared as best as I can and that's all I can do. At this point, I just have to remind myself to relax and go with the flow and enjoy the special family time together since these moments are few and far between.

I'm excited about tomorrow now. I even remembered to prepare for the 6+ hour car ride by bringing the Paleo Approach with me so I can catch up on some reading!

Enjoy this casserole at your Thanksgiving table. It's a great side dish that AIP and non-AIP will both enjoy!

Pattypan Squash Casserole
6 oz bacon, diced
1 large onion, sliced
2 sticks of celery
3 cups pattypan squash (or summer squash), sliced
10 oz chopped cauliflower
½ cup bone broth
½-14 oz can coconut milk
1 tsp sea salt (or to taste)
⅛ tsp garlic powder
1 tbsp nutritional yeast

1. Preheat oven to 400°F. 
2. Saute bacon until crispy. Remove bacon from pan and set aside. 
3. In leftover bacon fat, saute onion and celery over medium low heat until edges start to turn translucent (about 5-7 minutes). Remove from pan and add to an 8x8 casserole dish. 
4. Saute squash for 3-5 minutes to soften edges, and add to casserole dish. 
5. Steam cauliflower in broth until fork tender. 
6. In a blender or food processor, combine cauliflower with coconut milk, garlic powder, and sea salt until a smooth puree. Add to casserole dish and mix until thoroughly combined. Smooth the top.
7. Top with bacon and nutritional yeast.
8. Cook for 25-35 min or until squash is tender.