Lamb and Kale Casserole

We have been practicing ‘clean’ eating lately, inspired by Alejandro Yunger M.D. books ‘Clean’ and ‘Clean Eats and we must say, feeling great on his diet! This recipe is inspired by his eating plan and has wonderful Mediterranean/Moroccan flavors. This recipe is full of protein and nutrition and is gluten-free.

PRINT Lamb and Kale Casserole from MS Word



Lamb and Kale Casserole

Yield: 4 generous servings

1 lb. ground organic lamb
1 cup cooked brown rice
1 cup cooked quinoa 
1 small red onion fine dice
2 cloves of garlic fine dice
5 Crimini mushrooms sliced
5 Kalamata olives chopped
4 cups kale
2 teaspoons coconut oil
2 teaspoons salt
1 teaspoon gr. cumin
1 teaspoon gr. coriander
½ teaspoon allspice
Fresh cracked black pepper to taste

Sauté ground lamb, mushrooms onions and garlic in coconut oil. Add kale, brown rice, quinoa, olives and seasonings and cook until lamb is fully cooked.
Serving suggestion: Serve with steamed organic asparagus.

©2015 Aron David Bradley


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