Don’t get mad. I made something that’s not completely strict paleo. But f*ck is it delicious. Like, seriously SERIOUSLY delicious. The recipe did not last long in my house. I think I ate half of it in one sitting. Don’t do that. You’ll feel sick. Too much food. But worth every bite. If you are worried about the cheese, don’t add it, duh. If you are worried about the xanthan gum in the lasagna sheets, wellll stop freaking out, but you can also make pasta from Paleo Cupboards recipe! So no complaining needed! How wonderful is that? So wonderful.

So I’m back in California right now. Eating up a storm. Writing a cookbook is pretty fun. Mostly because half of your job includes eating. But sometimes, meaning 99.9% of the time, I eat too much. When you live in a kitchen, you’re going to eat. At least that’s how it is for me. That’s truly the only reason I go sit in a coffee shop half of the time when I’m at home. If I stay home, I’ll continue eating. I’ll be sitting on the couch and think “eating would be fun. chocolate would be more fun. nut butter dipped in chocolate would be even more fun. but nut butter makes me sick. oh f*ck it. i’m getting a spoon.” I also don’t think with capital letters. Obviously.

In order to burn off some of the weight I’ve gained with creating this cookbook, I’ve taken up trampoline exercise. Not really taken it up, because I’ve only done it once, but I’m real into it. We went to a trampoline park where you can jump, play games, and try to not hurt yourself. Rad. After not jumping on a trampoline for at least 10 years, it was an interesting feeling. Growing up sucks in a lot of ways. First of all, your brain tells you no, unlike when you were younger and tried anything your body told you to. I tried to do a belly flop on the trampoline and my brain said “are you high?” I said, “I wish.” Kidding, drugs are bad. Second of all, your body doesn’t feel like it did when you were younger. At least mine. My body is pretty messed up right now, I can’t squat and my hips burn when I just walk, so my body is a bit more screwed up. But when I would jump and land funny, I’m pretty sure my discs would squish together, in a bad way. Like there is a good way. I’m not sure it works like that, but it sure felt like it. I’m not dead or paralyzed, so I think I’m ok. I mean, all I did was jump and tumble. I’m still too scared to flip, but maybe someday. I’m going again tonight so I’m going to practice flips into the foam pit, like a pro. Because that’s what I am.

I leave for the east coast soon. Since being warm on the west coast isn’t fun enough, I’m heading to the much colder east coast. Boston, to be exact. Actually I don’t really know what the temperature is like there, but last time I was there, which was a super warm week, it was still bone chilling cold when the wind blew. Anywho, packing for the west coast then for the east coast in one small carry on is highly difficult. I have to wear my nice outfits on the plane so they don’t get wrinkled when heading to Boston. They’ll still wrinkle and smell like creepy plane people, but at least I tried. Trying is what counts when teaching cooking classes. Right? Answer: no.

Every article of clothing I packed on this trip smells like food. Damnit.

By the way, if you’re bored, there is some voting going on right now for paleo recipes and blogs! If you feel like supporting me even knowing I’m a weirdo, I like you. But you can support whomever you’d like, my dear. Check it out.

4.9 from 26 reviews

Creamy Rosemary Chicken Lasagna (gluten free, not strict paleo)
 
Prep time

Cook time

Total time

 

Serves: 4-6

Ingredients
  • 1 (12 ounce) container of Cappello’s lasagna sheets
  • 2 tablespoons coconut oil
  • 2 cups button mushrooms, sliced
  • 1.5 tablespoons fresh rosemary, finely chopped
  • 4 garlic cloves, minced
  • 1 (14 ounce) can of coconut milk
  • 4 cups spinach
  • 2 cups shredded chicken (I used a rotisserie chicken and shredded it)
  • 7 ounces Kerrygold cheddar cheese, grated
  • salt and pepper, to taste

Instructions
  1. Preheat oven to 350 degrees.
  2. Place a large pan over medium heat. Add two tablespoons of coconut oil to the pan along with the sliced mushrooms.
  3. Brown mushrooms until slightly soft. Then add chopped rosemary and minced garlic cloves.
  4. Once garlic becomes fragrant, add coconut milk. Sprinkle with a bit of salt and pepper.
  5. Let coconut milk simmer at a medium heat, stirring every couple minutes for about 6 or so minutes.
  6. When coconut milk has thickened slightly, add spinach to the pan and cover to help wilt the spinach.
  7. Once spinach has wilted, add shredded chicken and mix it all together.
  8. Pull out an 8×8 glass baking dish. Add a small spoonful of the coconut milk mixture to the bottom and spread out to keep the lasagna sheet from burning.
  9. Add 2-3 lasagna sheets to the bottom of the pan. You may need to cut the sheet to help them fit. On top of the lasagna sheets, add a couple large spoonfuls and spread through lasagna sheets. Sprinkle with cheese. Repeat with lasagna sheets, coconut milk mixture, cheese and one more topping of lasagna sheets. Sprinkle with cheese on top.
  10. Place in oven to bake for 10-15 minutes until cheese has bubbled and browned.
  11. Let rest for 5-10 minutes before slicing.

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