Cheesy Nested Eggs Recipe

cheesy nested eggs

Let’s be honest.  Eggs get boring.  Especially when you aren’t regularly eating things like toast and pancakes for breakfast (though, to be fair, I treat my family to grain-free pancakes often and an occasional loaf of grain-free bread!).  We eat lots of scrambled eggs, some fried eggs and plenty of boiled eggs.  I make omelets at least once a week.  Here’s where I start running out of ideas… and desire to eat eggs.  Because eggs are nutrient-packed full of protein and fat that is essential for growing babies and bellies, not eating them is not an option.

After making a coconut-nested egg recipe from the book Make It Paleo, I decided to try something new and add cheese, which, come on, is much more satisfying with eggs than coconut.

To make cheesy nested eggs, you’ll need:

4 eggs

1/2 cup shredded cheese (cheddar is great, but any will do; I use raw cheese as often as possible.)

Dash sea salt


Egg separator

Stand or hand mixer

Parchment-lined baking sheet (I love this parchment!)

To make:

Preheat oven to 350°.

Start by separating the egg yolks from the whites, careful preserving the yolks so that they don’t burst.

Put all of the whites in a stand mixer or use a bowl with a hand mixer and beat the whites on high until they become thick and fluffy (this should only take a minute or two), dash in some sea salt as they whip.

Once the whites are nice and whipped, fold in the cheese.  This will decrease the volume of the egg whites, which is fine.

Scoop four even scoops of the whites onto the parchment-lined baking sheet.  Keep in mind your egg whites should be very stiff, so that when you place a scoop on the sheet, you can form it.

With the tip of a spoon, create a divot in each scoop of egg white.

Carefully transfer one egg yolk onto each scoop of egg white and form the whites to make a neat circle.

Bake for 12-15 minutes.

Let cool before serving.

These are really fun and can be eaten by hand, which makes them great for kids or even for appetizers!  And my kids and I are happy to have a different option for eating our breakfast eggs.

How do you get creative with eggs?



How to Make Beet Kvass

beet kvass crop

I’ve been experimenting with fermented vegetables for around a year now.  I would still consider myself “in progress” in this department, but gosh, I love having jars of various veggies fermenting away on my counter top!  I was intimidated for years before I finally decided to give it a try, and you know what?  I shouldn’t have been so worried!  Fermenting is really quite easy.  And though there are lots of different ways of doing it, a beginner such as myself can start with the simplest of ways: using a canning jar.

The benefits of drinking beet kvass:

Beet kvass is a wonderful aid for digestion and promotes regularity.  It’s known as a blood tonic and alkalinizes the blood, as well as cleanses the liver and can even help to treat kidney stones.  It’s a simple but powerful way to get nutrients into your body.  If you recall my post on nettle tea, you know I like simple ways of getting a lot of nutritional bang for my buck.

To make beet kvass, you will need:

Beets, 2 large or 3 medium

1 tbsp. sea salt

1/2 gallon jar with airtight lid

Filtered water

The simple instructions:

Give the beets a good scrubbing, then chop them up coarsely.

Place beets and sea salt in jar and fill with filtered water, leaving about 1-2 inches of space at the top.

Secure the lid and leave out on the counter at room temperature for two days.

Transfer to the refrigerator after two days and drink 4 oz day and night, starting off slowly and working your way to this full dosage.

Once you have finished most of the kvass, you can leave a cup or two in the jar and refill it with filtered water, then leave it out for another two days for a weaker second ferment.  Once the beets have been used twice, however, you’ll want to toss them and start again.  You can also reserve a small amount from each batch to add to the next to help inoculate it.

*Note: people ask me “does beet kvass taste good?”  My personal opinion?  It tastes like salty dirt water.  But I’m not especially fond of beets anyhow.  My two-year-old, however, loves beet kvass!

Additional options:

I made two half-gallon jars of beet kvass this time, and in one, I added about a tbsp. of grated ginger.  I can’t wait to taste the difference and see if it tastes less like dirt and more like ginger!

Also, I tried a new method this time and added a layer of organic olive oil to the top of the water before sealing the jar off.  This is something I read about recently to help keep air out of the ferment and prevent mold.  Because I think I may have had trouble with mold growth once, I thought I would try it this way this time to be safe.  I just drizzled it over the top until the entire top of the water had a layer of oil on it.

I plan to try some other ways and products soon as well, including these cool “Crock Rocks” which sit on top and keep the veggies down below the water, these “Kraut Kaps” which help keep the bacterial environment perfectly balanced for proper fermentation, and someday I’d love to get a fermenting crock!

For more great fermented vegetable recipes, check out Nourishing Traditions by Sally Fallon!

I’ve also made ginger carrots, sauerkraut and pickles!  Have you experimented with fermented vegetables?  Do you have a favorite vegetable or method you’d like to share with us?

Gluten and Grain-Free Peanut Butter Chocolate Chip Cookies Recipe

peanut butter chocolate chip cookies copy

Last month, I shared one of my favorite cookie recipes on Modern Alternative Mama.  Here it is again below.  Enjoy!

As a lover of both peanut butter and chocolate, I strive to find healthy ways to enjoy both!  One day, when I was making some simple peanut butter cookies, I decided to throw some chocolate chips in the batter.  The combination is delicious, and the recipe so simple, I don’t even have to look it up to remember what ingredients to put into it.  Plus, it’s very quick to make, which is handy when I need a treat for the kids (who, by the way, love these cookies too!).

The recipe is made healthy by using organic or natural peanut butter (I’m sure by now you know how toxic conventional peanut butter is!), honey as the sweetener, and Enjoy Life chocolate chips, which are dairy, soy, nut and gluten-free.

Prep time: 5 mins

Cook time: 8 mins

Total time: 13 mins



  1. 1 cup organic or natural peanut butter
  2. 1/4 cup honey
  3. 1/8-1/4 cup Enjoy Life chocolate chips
  4. 1 egg
  5. 1 tsp vanilla
  6. 1/2 tsp baking soda
  7. 1/4 tsp salt


  1. Preheat oven to 325*.
  2. Combine peanut butter, honey, egg and vanilla in mixing bowl.  (Mixing by hand with a spoon is sufficient.)
  3. Add salt and baking soda and combine thoroughly.
  4. Add chocolate chips, more or less depending on your taste.
  5. Drop spoonfuls approximately 1 1/2 TBS in size onto parchment-lined baking sheet.
  6. Press dough balls with a fork, just like classic peanut butter cookies.
  7. *Note: different brands of natural peanut butters will have varying textures.  If dough is too gooey or sticky, try putting it in the refrigerator for 10-20 minutes.  Alternately, you can try wetting the fork before pressing.
  8. Bake for 8-10 minutes.

What’s your favorite grain/gluten-free treat?

How to Make GAPS Gravy

GAPS Gravy

If you are familiar with the GAPS (Gut and Psychology Syndrome) Diet, you know that it can be very limiting and become bland and boring at times.  Don’t get me wrong, there is still tons you can eat on GAPS while you’re healing, but you do have to get creative.  I won’t go into the details about the diet here because it would require a very in-depth explanation, but I will say GAPS is wonderful and provides a great deal of healing for those adhering to it.

So, why GAPS gravy?  Well, for one, it’s a great way to thicken and flavor soups and sauces.  But more importantly, it’s an awesome way to get some extra nutrients into your diet.

Here’s how you make it:

After you have made bone broth (and I would suggest making 2-3 batches out of the same bones and bits), you will find that the bones become very soft and can crumble between your fingers.  There will also be cartilage and other gummy pieces surrounding the bones.  I used to toss all of this because it isn’t particularly appetizing.  But wait!  Before you toss it, crack open one of those bones!  It is full of nutrient-dense bone marrow (you’ll notice it’s the dark reddish-brown, spongy-looking stuff inside the bones).  Bone marrow is an amazing food for healing.  Just a small amount contains lots of protein, fat and minerals.  Check out this post from Mark’s Daily Apple to read up on the health benefits of bone marrow.

So, you can crack open the bones and try to extract the marrow, OR you can throw it all in your high-powered blender or food processor and blend it up.  For my gravy, in went all leftover bones, skin, small bits of chicken, cartilage and anything else left in the pot after making broth from a whole chicken (after I make broth from a whole chicken, I pull all the chicken off to use in several meals and leave the bones and other stuff behind to make another batch or two of broth).  I also added salt and pepper (about a tsp. of salt and 1/2 tsp. of pepper) and about a cup of nicely gelled bone broth.  You could start with a half cup of broth to achieve a little thicker gravy, or eliminate it altogether and see how you like the texture.

*One important note: I would not do this with a conventional chicken or its bones.  If you are familiar with how conventional chickens are raised, I don’t have to go into much explanation as to why they are not a good choice for food period, but especially for this recipe.  Chickens that are kept piled on top of one another to spread disease and sickness, then get pumped full of antibiotics and who-knows-what-else are not healthy birds.  Make sure to find pastured chicken from a reputable source: local, organic is best.

In addition, you could add a clove or two of pressed garlic, veggies that have been simmered in broth or spices for extra flavor.  I like to keep things simple, and with my recipe, it can easily be added to any soup to enhance the flavor and nutritional content.

I added it to our broccoli soup today for lunch and no one was the wiser.  It added a little more flavor and I love that I got to sneak in extra nutrients without force-feeding anyone (because, really, how would I otherwise get my kids to eat bones and cartilage?).

So, what do you think?  Would you, could you, eat every part of the chicken?


Why We DON’T Potty Train

potty training

Image Credit

We don’t potty train our kids.  At least not anymore.  Now, before you start assuming our kids will be going off to college (or not) in diapers, let me tell you what we do do.  Ha.  Pun totally intended.

Let me backtrack a bit here and tell you what a nightmare potty training our oldest was.  It was a constant battle of wills.  And we were constantly second-guessing ourselves: “is he ready?” “is he not ready?” “should we reward him?” “should we make it no big deal?”  Let’s just say we purchased a steam cleaner during this season and have never regretted it (no really, how do parents of small children live without a steam cleaner???)!  I cleaned up a lot of messes and it was no fun.  We tried training him early, around 20 months, in hopes of having him potty trained before our next son came along.  That didn’t work.  So, we held off and tried again after he turned two.  We powered through it, but it took months.  None of that “weekend potty training” business.

Kicking Potty Training to the Curb

With our second son, we wanted to do things differently.  So, we decided to start the potty training process much earlier, thus eliminating it altogether.  We began by sitting him on the potty at bath time around 10-11 months.  Most the time he would pee in the potty and we’d make a big deal out of it so he knew it was a good thing.  After that, we would just sit him on when an opportunity presented itself, but never forcing or pushing him to sit if he didn’t want to.

Something amazing and (dare I say?) miraculous happened: he began using the potty on his own without any coercion before the age of two.  He was “potty-trained” at his second birthday party without us ever having trained him.  After the day he decided to start using the potty he never had an accident or used a diaper again.

Taking It a Step Further

With our third son, we saw how much better things went with our second, so we planned to follow suit.  However, we took it a step further and let him go diaper-free a lot early on.  I’m not sure if this was a good thing or not, honestly.  I think when babies are able to have an awareness of their bodily functions outside of a diaper, there is some benefit to that, but let’s just say I might’ve gotten pooed on once or twice.  I’m not really sure there was any benefit to that.

However, as babies get more mobile and active, I think letting them be naked outside is a fabulous idea (assuming the weather is warm)!  Not only do they get the opportunity to gain that awareness, but they can also soak up some good ol’ sunshine (without tan lines! 😉 ).  Not only did he spend a lot of time diaper-free early on, but I began sitting him on the potty very early as well.

everett potty copy

                              Sitting Baby E on the potty at less than three months.

Boy, did I get some interesting comments when I posted this picture on my personal facebook page!  Of course I wasn’t trying to “potty-train” a two-and-a-half-month old!  But I was doing something important: giving him a feel for using something that many kids feel afraid of when forced to use much later on.

Did It Work?

You bet it did!  Now, our number three son, at less than two years old, has started using the potty on his own because he wants to.  He’s been using it off and on for a few months now and the first couple of times, we just walked in on him in the bathroom standing on a little stool using the potty like it was no big deal.  He has not been a “once and we’re done” kind of kid like our second was, but he gets the majority of his pees in the potty now.  He is trying with number twos, which is fine with me!  I fully anticipate him using the potty full-time before number four gets here in a couple of months.

So, are you curious exactly how we have potty trained two children without potty training them?

How To Not Potty Train a Child:

1. Start sitting your baby on the potty early on.  This doesn’t have to be two months old, but it can be.  I wouldn’t wait until a year old either, though.

2. Allow your baby to spend time naked, especially after he gets a little more mobile and can play outdoors in warmer months.

3. Take your child’s cues!  When your little guy (or gal) starts showing interest in the potty, take advantage of it!  Encourage him to use the potty, and if there are bigger siblings around to show him how it’s done, even better!

4. Don’t expect to have perfection (although with our second son, it was about as close to perfect as you can get!).  Like I said, we have a steam cleaner.  It gets used.  Messes happen.  We clean them up and move on.

5. Make a big deal out of successes in the potty!  Even from an early age, babies know when you are pleased with them.  If you make a big deal about them going in the potty, they eventually start to connect the two, even if they don’t even know they’re using the potty early on.

6. Kick yucky potty chairs and pull-ups to the curb!  Yeah, we have to wash soiled underpants on occasion (which, mind you, is no worse than cloth diapers), but cleaning a child’s potty training chair, to me, is just gross.  We used one with our first and it was such a hassle.  This way, there’s never a need for a training chair.  Or buying unnecessary training pants (which I feel are just glorified diapers anyways).

Do you plan to use (or have you used) any unconventional “potty-training” methods?

All About Nettle Tea- and Why You Should Drink It!

nettle tea

Image Credit

Truth be told, I hadn’t even heard of nettle (Urtica dioica) until a couple of years ago.  I started occasionally using it for sinus and allergy issues like congestion or runny nose, but I had no idea how many wonderful medicinal benefits nettle actually offers!  These days, I drink a cup of it at least several times a week, if not every day.

Read on to find out why you should be drinking nettle tea too!


Nettle loosens and dissolves accumulation of minerals in the kidneys so that they can be safely eliminated.  I personally had a kidney stone about two or three months ago and used nettle tea to help it pass quickly and with relatively little pain.


Nettle increases fertility in both men and women.  It helps to adjust and balance hormones and adrenals.


Because of nettle’s high content of vitamins and minerals, it is especially nourishing to momma and baby.  The high iron content helps to build good, strong blood volume, and the other vitamins and minerals are easily assimilated when you drink nettle as an infusion (tea).

I’m not a huge fan of taking supplements because so many of them are synthetic or difficult for your body to even use.  I love that nettle tea is such a rich source of needed vitamins and minerals during my pregnancy!

Nettle is an Excellent Source of:

  • Vitamin A
  • Vitamin C
  • Vitamin D
  • Vitamin K
  • Calcium
  • Potassium
  • Phosphorus
  • Iron
  • Sulphur

Before, During and After Birth

The vitamins and minerals provided by nettle tea also supports the following benefits:

  • Easing leg cramps (the high mineral content helps the muscles to relax.)
  • Preventing after-birth hemorrhage (the high vitamin K content increases available hemoglobin.)
  • Reducing hemorrhoids (nettle tightens and strengthens blood vessels.)
  • Increasing breastmilk supply (nettle is a galactagogue.)
  • Prevents hypertension (nettle lowers blood pressure.)

How to Prepare Nettle Tea

Because herbs are most easily assimilated through water preparations, my favorite way to use herbs is in tea form (vs essential oils or other medicinal preparations).  I find that herbal teas work quickly and efficiently.

I keep a large bag of dried nettle leaves on hand and scoop a little out each time I want to brew a cup.  Use a tea ball or other type of infuser to steep one tsp of dried nettle leaves in one cup of boiling water.  Cover and let steep for 10-15 minutes.  Remove cover and drink when cool enough.  Nettle tea is not terribly strong-tasting, though it does have a distinctively “green”, mineral-y taste.  I don’t mind it at all.  I try to drink a cup at bedtime as I’m unwinding and look at it as another wonderful thing I can do for my body.

Alternately, you can easily find high-quality nettle tea bags already prepped, such as these from Traditional Medicinals (one of my favorite tea brands), or these from Alvita (my other favorite).

There is not an easier way to get all of the vitamin and mineral content of nettle tea in such an easily-assimilated form!  While the benefits to pregnant women can’t be overemphasized, nettle tea is good for men and women of all ages to drink daily.  My toddler even steals sips from me when he sees me drinking it!

To learn more about the benefits of drinking nettle tea, check out Wise Woman Herbal for the Childbearing Year!

I’ve been so delighted to find more and more benefits of drinking nettle tea the more I learn about it!

What’s your favorite herb to drink as a tea?

How I Saved My Cloth Diapers from Ammonia

Cloth diapers ammonia

Image Credit

So, you want to do the right thing when it comes to diapering your baby: cloth is eco-friendly, budget-friendly, and healthier for your little one.  You don’t even mind that you’ll have to clean the poo off and wash them several times a week.  You’re a natural momma; you got this cloth-diapering thing down!

Then you learn that cloth diapering is an adventure.

I have gone through several “stashes” trying to find the perfect set-up of cloth diapers.  We started with pockets with microfiber inserts.  I hated everything about them: microfiber does not do great in hard Texas water, nor do I enjoy stuffing or unstuffing pockets.  Then I got cotton prefolds with PUL covers.  I was in love!  I really, really do love prefolds.  After about six months, we started having terrible ammonia build-up and nothing I did removed it.  Finally, a friend suggested I ditch the PUL in favor of wool.  I did that and boiled all of the prefolds to strip them.  It worked great and our ammonia problem was gone… for a while.

Eventually, the ammonia came creeping back and I was so incredibly frustrated.  If you’ve had ammonia problems, you know ammonia doesn’t just give your baby a rash, it leaves burns on their tender little skin.  That was heart-breaking for this momma!  Just as I was ready to throw in the towel (or the prefold, as it were), I decided to do a little more research to see if I could save our cloth.  I came across lots of suggestions and tried pretty much all of them, so I’m not sure exactly which step got rid of the ammonia or if it was all of them combined.

Here’s what I learned:

1. Vinegar is a huge (HUGE) no-no in hard water.  Hmph.   I had been using vinegar as my detergent for as long as I can remember.  This is likely what caused the ammonia in the first place.

2. Once you have ammonia build-up in the diapers, the uric acid crystals stay in the diapers, and every time your kid pees, it reactivates those crystals, which instantly turn to ammonia.  Regular washing of the diapers does not remove this uric acid.

3. Hard water may take some additional product/s in order to get the diapers thoroughly cleaned each load.

Here is exactly what I did to strip the ammonia from my diapers:

1. Two cold rinses.

2. One hot and heavy wash with Rockin Green Hard Rock and Funk Rock Ammonia Bouncer and BLEACH in the bleach compartment.  (I had to go out and buy bleach for this specific purpose.  That was hard for me to do because I really feel it is pretty nasty stuff!  I found it to be necessary to use bleach in this case.  I used regular bleach, not color-safe, and it didn’t leave any bleach stains on my colored diapers.)  Finally, I also put a capful of Calgon in the wash, as it is formulated to break down hard water.  I added an extra rinse to the cycle, for two rinses at the end.

3.  Two more rinses.

4. Another hot, heavy wash, this time with Grapefruit Seed Extract (which kills bacteria).  I used about 1-2 tsp.  I also used the Rockin Green products and Calgon again in this wash, and again added an extra rinse for two rinses on this load.

5. 2-4 more rinses.  (I know I did a total of 8-10 rinses).

6.  Hang in the sun to dry.  The sun naturally bleaches the diapers and removes bacteria.

How I wash my diapers now that they are free of ammonia:

1. I rinse overnight diapers before putting them in the pail.

2. I never, ever use vinegar!  (I will resort back to the bleach on occasion if funk ever starts to build up again, but never vinegar!)

3. I use 1 TBS each of Hard Rock and Funk Rock per load, as well as a capful of Calgon.

4. My load is as follows in our HE washing machine: cold rinse, hot, heavy wash, followed by an extra rinse for two rinses.

5. If the weather is nice, I like to hang them in the sun to dry, otherwise, we do fine with the dryer.

That’s it!

What’s your top tip for keeping cloth diapers clean and free of buildup?

This post may contain affiliate links.  This means if you click on the link and purchase the item, I will receive a small affiliate commission, which helps to support my blogging activities. Please know that I only recommend products or services I use personally and believe will be beneficial for my readers.

Paleo Cinnamon Raisin Granola Recipe

paleo cinnamon raisin granola

Paleo granola: another one of those Paleo food oxymorons, I suppose.  “Nutandseedola” just doesn’t quite have the same ring, eh?  While this granola may not have the oats of its namesake, I think it does a pretty good job of filling in all the granola-shaped holes that were left in my life when I went off grains.

To make Paleo Cinnamon Raisin Granola, you’ll need:

1 cup pecan pieces

1 cup sliced almonds

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1 tbsp. salt (Real Salt and Himalayan Salt are good choices)

1/2 cup shredded coconut

1/2 cup raisins

1/4 cup honey

3 tbsp. coconut oil

1 tsp cinnamon

1 tsp vanilla

I’ve been soaking my nuts and seeds for quite some time now.  It improves their digestibility and nutrient absorption, as well as counteracts their anti-nutrients.  To soak your nuts and seeds, simply dump them altogether in a large bowl.  Add a tbsp. of real salt and stir.  Fill the bowl with filtered water so that it covers the nuts and seeds by a couple of inches (the mixture will soak up the water and if you don’t have enough water, the ones on top will not end up getting soaked).  Let your nuts and seeds sit overnight, covered by a towel.

In the morning, set your oven to 150°.  Rinse the nuts and seeds in a colander, then pour them out on a parchment-lined baking sheet (for this amount, it make take two baking sheets).  Place the sheet/s in the oven and let nuts and seeds dehydrate for 8-12 hours.  You can give them a stir somewhere around the halfway point to ensure all of the nuts and seeds are getting evenly dehydrated.

Once the nuts and seeds are dry and slightly crispy, you’re ready to make your granola.

Preheat your oven to 275°.

In a large mixing bowl, combine your honey, coconut oil, cinnamon and vanilla and mix well.

Add the shredded coconut, raisins and mixed nuts and seeds and combine the ingredients well.

Pour the mixture back onto the parchment-lined baking sheet/s and pop back in the oven.

After 10-15 minutes, give your granola a stir.

Let bake for another 5-10 minutes, watching the nuts carefully (nuts go from perfectly crisp to perfectly burned rather quickly!).

Remove from the oven and let cool.

Serve over yogurt, in raw milk, or eat as a snack by the handful like my kids do!

This post may contain affiliate links.  This means if you click on the link and purchase the item, I will receive a small affiliate commission, which helps to support my blogging activities. Please know that I only recommend products or services I use personally and believe will be beneficial for my readers.

Easy Gluten / Grain- Free Peanut Butter Chocolate Chip Cookie Recipe

peanut butter chocolate chip cookies

As a lover of both peanut butter and chocolate, I strive to find healthy ways to enjoy both!  One day, when I was making some simple peanut butter cookies, I decided to throw some chocolate chips in the batter.  The combination is delicious, and the recipe so simple, I don’t even have to look it up to remember what ingredients to put into it.  Plus, it’s very quick to make, which is handy when I need a treat for the kids (who, by the way, love these cookies too!).

Head on over to Modern Alternative Mama for this simple and delicious recipe!  Enjoy!

What’s your favorite gluten-free treat?

Paleo Chicken Enchiladas Recipe

paleo enchiladas

Paleo enchiladas may sound like an oxymoron, and I’ve certainly had trouble finding good recipes, but I was determined to have enchiladas again!  Surprisingly, the sauce was the hardest part to come up with.  I even looked for organic enchilada sauce at the health food store just to make it easy, but they all had soybean oil and other junk in them.  Turns out, I shouldn’t have stressed because it was easy to make Paleo enchilada sauce once I got down to it!

First, you’ll want to make the “tortilla” part.  For this, use my cauliflower wraps recipe.

While the cauliflower wraps are baking, you can prepare the rest of the enchiladas.


2 cups shredded chicken, salted and peppered to taste (I like to boil a whole, pastured chicken all at once and use the broth for later, then pull all the chicken off to use in several meals.)

1/4- 1/2 cup diced onion

1 cup tomato sauce (I prefer organic tomato sauce from a jar and avoid cans!)

1/2 cup chicken broth

1/2 cup coconut milk

2 cloves garlic

1 tbsp. chili powder

1 tsp. salt

1/8-1/4 tsp. cayenne pepper (you can increase this or omit it, depending on how spicy you’d like it to be)


Place the sauce, broth, coconut milk, garlic and spices in a blender and combine well.

When the wraps are done baking, begin layering them in a glass casserole dish.

Toss the diced onions with the shredded chicken.

On top of each layer of wraps, spread out some of the shredded chicken, then cover with a layer of sauce.

Alternate layers until you run out of ingredients.  You should get about three layers.

Cover casserole dish and bake (oven should already be heated to 325* after you’ve made the wraps) for about 30 minutes.

After you remove the enchiladas from the oven, let cool and top with diced and salted avocado.

Optional additional garnishes: fresh cilantro, sour cream or shredded cheese (which can be added to each layer for a delicious cheesy enchilada!  Of course, the addition of sour cream and/or cheese would make this primal and not Paleo, but who’s counting? 😉 )

Turns out you can have your Paleo enchiladas and eat them too!

What’s your favorite dish to remake, Paleo-style?