SERVES 6

PREP TIME: 10 minutes

COOK TIME: 55 minutes

If you don’t want to use shredded cheese in this recipe, check out the Melty “Cheese” on the opposite page. It’s 100 percent dairy-free and delicious in this dish.

Not sure how to spiral-slice a jicama? It’s easy! Simply peel the jicama, then slice it in half from the top down. You’ll be left with two moon-shaped pieces. Cut the ends off the pieces at the pointiest part to give you a flat space to use in a spiral slicer.

⅓ cup (80 ml) avocado oil, or ⅓ cup (70 g) coconut oil or ghee

1¾ pounds (785 g) bulk/ground Italian sausage

1 large jicama (about 25 oz/700 g), peeled and spiral sliced

1 small red onion, sliced

1 tomato, diced

3 cloves garlic, minced

2 teaspoons dried basil

1 teaspoon dried oregano leaves

1 teaspoon dried thyme leaves

1 teaspoon finely ground sea salt

½ teaspoon dried rosemary leaves

¼ teaspoon ground black pepper

2 cups (280 g) shredded cheddar cheese (dairy-free or regular), or 1 batch Melty “Cheese” (see recipe, opposite)

  1. Preheat the oven to 400°F (205°C).
  2. Heat the oil in a large frying pan over medium heat. Add the sausage and sauté until no longer pink, about 10 minutes.
  3. Meanwhile, place the remaining ingredients, except the cheese, in a 13 by 9-inch (33 by 23-cm) baking pan. Toss to combine.
  4. When the sausage is done, transfer it to the baking pan along with the fat in the pan. Toss to coat, then top the entire dish with the shredded cheese or Melty “Cheese.”
  5. Bake for 45 minutes, until the jicama noodles are fork-tender and the cheese has melted.

STORE IT: Keep in an airtight container in the fridge for up to 5 days.

REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 2 minutes; or place in a frying pan, cover, and reheat over medium heat for 5 minutes.

make it AIP:

Omit the tomato and black pepper. Do not use ghee.

make it COCONUT-FREE:

Do not use coconut oil. If using dairy-free cheese, make sure it’s also coconut-free.

make it DAIRY-FREE:

Do not use ghee. Use dairy-free cheddar cheese or Melty “Cheese.”

make it NIGHTSHADE-FREE:

Omit the tomato.

Per serving, made with avocado oil and dairy-free cheddar cheese:

calories: 607 | calories from fat: 436 | total fat: 48 g | saturated fat: 15 g | cholesterol: 93 mg

sodium: 1438 mg | carbs: 19 g | dietary fiber: 10 g | net carbs: 9 g | sugars: 5 g | protein: 24.8 g

FAT : 71%
CARBS : 13%
PROTEIN : 16%

How to

Make

MELTY “CHEESE”

¼ cup (55 g) coconut oil or lard

2 cups (475 ml) nondairy milk

1½ teaspoons finely ground sea salt

1 teaspoon lemon juice

½ teaspoon garlic powder

½ teaspoon onion powder

3 tablespoons arrowroot starch or tapioca starch

3 large eggs

This is a great dairy-free cheese alternative for lasagna and other similar casseroles. For the nondairy milk, I like to use almond milk or coconut milk.

Melt the oil in a small saucepan over medium heat. Meanwhile, place the milk, salt, lemon juice, garlic powder, and onion powder in a small bowl; stir to combine. Whisk the starch into the melted oil. When the starch is fully incorporated, slowly pour the milk mixture into the starch mixture, whisking to combine. Continue to whisk until smooth, then remove the pan from the heat and allow to cool for 15 minutes.

Meanwhile, beat the eggs in a small bowl. Once the milk mixture has cooled, slowly whisk in the eggs. Adding the eggs will make the sauce thinner. Do not worry! The sauce will thicken up when it’s baked. Pour the Melty “Cheese” over the top of the casserole and bake as you normally would.

Use the Melty “Cheese” immediately; it does not keep well.

Per serving, made with “Melty Cheese”:

calories: 599 | calories from fat: 401 | total fat: 44.6g | saturated fat: 19.5g | cholesterol: 175mg

sodium: 1998mg | carbs: 18.4g | dietary fiber: 7g | net carbs: 11.4g | sugars: 5.5g | protein: 27.8g

FAT : 68%
CARBS : 13%
PROTEIN : 19%