It’s a Souffle Thing, Y’all!

Happy Monday y’all!
Election Day is tomorrow! Have you voted? Do I sound like a walking advertisement? Pretty much. 
It’s not like I’m throwing an election party or anything and if that is your sort of thing…more power to ya! Okay, so this weekend was definitely one of those “study study study” weekends where my mind was so burnt out on learning anatomical structures and the names of a trillion bacteria that cause diseases, that I couldn’t force myself to get creative in the kitchen. Instead, I settled for something simple, quick, and delicious Sunday afternoon while I took a break from the studying world. 
Now, I have always loved me some good ole’ southern casserole type of dishes. My grandmother is the queen of King Ranch Chicken Casserole, and I have had my fair share of sweet potato casseroles, and various casseroles with 10 cans of “cream of chicken something” in them. However, the first time I had carrot casserole, or carrot souffle, I was in utter shock. Now, I don’t really remember where I had it, but I can tell you that I had no freaking idea that it was made of carrots. It was so sweet and delicious. So, yesterday people, yesterday was all about the carrot souffle. 
Boiled me some carrots. 

Whipped em’ in a food processor with some other healthy ingredients. 

After a good time in the oven…bada-bing!
Oh, and this dish is Paleo and also super super healthy. Just saying. 

I ate it for breakfast this morning…No joke. 
This just might be on my holiday dinner menu. 
Paleo Carrot Souffle (GF):
1 lb. carrots, peeled
3 T. egg white substitute or 1 large egg
3 T. unsweetened, vanilla almond milk
1 T. melted coconut oil
1/2 T. coconut flour
1/2 t. pure vanilla extract
pinches of each nutmeg, cinnamon, and cloves
2 packets of Truvia (or stevia), optional
1. Spray a large, round, ceramic souffle dish with cooking spray. Pre-heat the oven to 350 degrees F. 
2. Fill a dutch oven (or large soup pot) with water. Heat over high heat on the stove.  
3. Place the peeled carrots in the dutch oven and let boil for 15-18 minutes, or until the carrots are just tender and can be easily peeled with a fork. 
4. Drain the pot and let the carrots cool completely. 
5. Place the carrots, egg whites, milk, coconut oil, coconut flour, and vanilla extract into the food processor and process on high until smooth.
6. Add the nutmeg, cinnamon, cloves, and sweetener and process again. Taste and adjust spices to your liking.
7. Pour the carrot mixture into the prepared souffle dish. Bake for 25-35 minutes or until the top of the souffle is firm.
8. Serve warm.
Makes 1 9-in. round souffle dish.


  1. I’m carb counting to prevent diabetes. Any idea what the carb count is on this?

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