2/15/17

Layered Taco Casserole: SCD, Gluten-Free, Sugar-Free

SCD Paleo Tace Casserole
SCD Paleo Taco Casserole
SCD Paleo Taco Casserole

Between our hectic soccer schedule, basketball, ballet, tennis and school work, I have little time to focus on dinner. It's no secret that the SCD (Specific Carbohydrate Diet) diet is extremely time-consuming, as all meals and snacks need to be made by scratch to ensure they are free of starches, sugars, additives and preservatives. After a year of the clean-eating lifestyle, I have finally figured out that casseroles and the crock-pot are my best friend! I honestly think I couldn't survive these crazy days if it weren't for simple meals that can be prepped and made ahead of time.

"Tuesday Taco" night is a huge hit with the kids, but we like to get a little creative and whimsy with the concept of the taco. Since we don't eat corn, and tortillas and shells are out (unless I make them with coconut or almond flour) we came up with a "de-contrucdted" taco dish. Think of all the savory flavor of a melted enchilada minus the hard-to-digest ingredients and you have one amazing casserole bursting with zest.

LAYERED TACO CASSEROLE
SCD, Gluten-Free, Sugar-Free
Yield: 8 servings

INGREDIENTS:
Casserole
1 yellow pepper, diced
1 small onion, diced
16 ounces (2 cups) salsa, homemade or store bought*
4 chicken breasts, cooked and shredded
2 cups gruyere cheese
15 ounces black beans*
1/2 cup spinach, choppped
1/2 cup sliced cherry tomatoes
1 cup sharp cheddar cheese

Guacamole
3 avocados
Paleo Powder
Juice of 1 lime
Kale Powder, optional
2 Tbs. salsa
salt & pepper

EQUIPMENT NEEDED:
13x9 Baking Dish
Immersion Blender
Cutting Board
A good knife, I've been loving the ceramic knives

INSTRUCTIONS:
1. Combine the peppers, onions, salsa and shredded chicken in a large bowl and mix well. Spread over the bottom of a casserole dish.
2. Sprinkle the gruyere cheese over the mixture.
3. Add the black beans on top of the cheese.
4. Combine the spinach and tomatoes in a bowl and spread over the black beans.
5. Top with the remaining cheddar cheese.
6. Bake at 400 degrees until the top layer of cheese is melted and slightly browned, about 12-15 minutes.
7. To make the guacamole combine the ingredients and blend well with an immersion blender.
8. When serving the casserole, top with guacamole and enjoy!

*While black beans are allowed on the SCD diet, only introduce them when you are symptom free and after being on the diet for 3 months. They MUST be soaked for at least 10-12 hours prior to cooking. Make sure to discard the water since it contains sugars that have been removed from the legumes during the soaking process. After soaking the dried beans, cook according the the package.
*Salsa should be homemade to ensure it is compliant with the SCD diet.

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