A plantain casserole to get you through any week

A plantain casserole to get you through any week

Sometimes I think my weeknights are more relaxing than the weekends. Seems silly huh. I try and meal prep and lesson plan all weekend so that the week goes smoothly, which means by weeknight evenings I do not have as much to do as I do over the weekends. I mean all I want to do anyways is snuggle the dog. Not that she wants to snuggle, she just wants to hump her boyfriend. Don't worry shes fixed, and her boyfriend, or girlfriend, who am I to decide, is a stuffed white dog from chapters that looks just like her, except its missing an ear and is soaking wet from being groomed. We have to take it away at bed time cause she won't stop...What a weirdo...

I am just as weird, I am currently watching a show on netflix called Rita. Its about a teacher. I mean you'd think I would be sick teacher anything after being one all day, but nope I really like it. I pretend its research... It's really good. It's also in Danish so it requires a little extra focus than most netflixing.

With my Rita fix today I tucked into another casserole. I know, I know I have a casserole problem. But they are just so darn easy for meals. Everything is in one nice package, veggies, protien and carbs. Plus a little saucy-ness. Yum. 




  • 4 ripe plantains
  • 1/2 cup avocado oil
  • 1/2 tsp salt and turmeric
  1. Preheat the oven to 400
  2. Combine all ingredients in a high-powered blender or food processor and blend till smooth
  3. Spread out in a greased casserole dish and bake for 20-25 mins (till set)


  • 2 heads tuscan kale
  • 1 tblsp fat
  1. De-steam the kale and chop it into small pieces
  2. Melt the fat and add in the kale - I like to steam/saute the kale, aka put a lid on for a few mins, remove and stir and replace the lid, basically letting the kale steam in the fat
  3. Remove the kale and layer it on top of the cooked crust

The rest

  • 1 tsp ghee
  • 1 onion
  • 1/2 tsp salt
  • 2 peppers (I used red)
  • 1 lb ground beef
  • 1 can tomato sauce
  • 1 can tomato paste
  • 1/4 cup bone broth
  • 1  tsp each of garlic and onion flakes
  • 1 tsp each of cumin and chili powder
  • 1 tsp each of coconut aminos and apple cider vinegar (ACV)
  • 1/2 cup goat gouda (optional)
  • 1/2 red onion, chopped
  1. Melt 1 tsp ghee in a skillet
  2. Dice and add the onions and salt
  3. Stir till translucent and then add the peppers
  4. After they start to soften (2-3 min) add the beef
  5. Cook, stir often, until not more pink reamins
  6. Add the rest of the ingredients (except the cheese and red onion) and simmer for 10-15 mins, or until some of the liquid has cooked off and the sauce is thick and bubbly
  7. Layer the meat mixture on top of the kale, which is on top of the crust
  8. Sprinkle the cheese and red onions on top
  9. Bake for 30-40 mins at 400
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