Ack. Seven consecutive night shifts were staring at me in the face, but I couldn’t pull the trigger on preparing food for the week ahead. Too lazy, I guess. The best I could muster was to sprinkle Magic Mushroom Powder on a couple of rib eyes before plopping them into the SousVide Supreme.

At least one of our meals this week will be a no-brainer.

After depositing the spawn at school, I headed to the women’s class at CrossFit Palo Alto, where we grunted under barbells to hit our CrossFit Total.

Although I PR’d on all three lifts, I’m embarrassed to admit that my total score was just a smidge above Alma’s and Webby’s over 300-pound one rep max deadlifts. No matter – I’m just proud that I can finally deadlift a decent amount more than my body weight.

When I came home, I made myself a frittata with the leftover saucy sausage and baby kale stuffing from last night’s dinner

…and crammed some roasted yam purée into my belly.

Before the kiddos got home from school, I managed to get piles of laundry done and conked out for my pre-work power nap.

I woke up still unsure of what to make for dinner. Scavenging through the fridge, I eventually cobbled together the ingredients for an impromptu Paleo casserole: a large eggplant, marinara sauce, homemade dairy-free “cheese,” leftover braised beef shanks, and baby kale.

First, I sliced the eggplant into discs…

…before brushing on melted coconut oil and sprinkling the slices with Magic Mushroom Powder. 

I stuck the tray of aubergine under the broiler (the only part of my busted wall oven that’s currently operational) for a couple of minutes on each side until they got nice and toasty.

I reheated the braised shanks in a cast iron skillet and added chopped mushrooms and baby kale.

Next, I messily poured Rao’s Marinara Sauce on the bottom of a baking dish…

…nestled the broiled eggplant slices in the sauce, and added dollops of my homemade “ricotta.”

I piled on the reheated meat and veggies…

…added more “cheese”, another layer of eggplant…

…and a final glop of marinara sauce.

I stuck the casserole in my super-awesome countertop toaster oven until the sauce was bubbly.

This casserole was a mash-up of two of my favorite Italian dishes: eggplant parm + lasagna with braised beef.

I know what you’re thinking: PALEO CHEESE? What’s in this dairy-free “ricotta”?

Any guesses?

Methinks you’ll be seeing this “ricotta” in a bunch of my dishes this fall…

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *