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Sausage, Mushroom, & Fresh Thyme Casserole (gluten free, AIP/paleo)

This recipe is nutrient dense, Autoimmune Protocol (AIP) friendly, lower carb, grain free, gluten free, dairy free, nut free, egg free, nightshade free, paleo, primal, Whole30 compliant, & keto friendly!

What Makes this High-Vibing Food?

  • First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!

  • You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!

  • This dish is rich in protein, which is grounding and protective. It also supports the root chakra.

  • Contains zinc, which is needed for thousands of chemical reactions in your body involving protein, so it is also supportive to the root chakra.

  • Contains mushrooms, which are grounding and support the root chakra.

  • This recipe is full of healthy fats and/or oils, which supports the sacral chakra.

  • Contains yellow/tan/golden colored foods, which help raise the body’s frequency to that of the solar plexus, helping to balance it.

  • Contains cruciferous veggies, which are especially balancing to the heart chakra.

  • Contains leafy greens, which are especially supportive to the heart chakra as they contain life force, layers and depth.

  • Contains green colored foods, which support and balance the heart chakra.

A Short Note on Swaps or Ingredients:

*While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well! *

  • Use the Breakfast Sausage Spice if you're sensitive to nightshades or in the strict phase of the AIP. You can use it even if you're not sensitive to nightshades, but you can also use a premade organic breakfast sausage seasoning if you'd like! If you're not sensitive to nightshades or certain processed sugars, you can also buy premade ground pork breakfast sausage.

  • If you're sensitive to eggs or in the strict phase of the AIP, use my Egg Free Garlic Aioli. Alternatively, you can use a healthy mayo, like avocado oil mayo instead if you're not sensitive to eggs or in the strict phase of the AIP. I would add 1 tsp. garlic granules to the mayo if using, as it'll be more reminiscent of the garlic aioli.

  • Coconut aminos is a soy/gluten free soy sauce alternative that is DELICIOUS! It has a slightly sweeter tasted the soy sauce but it still deep and rich in flavor. I think it is wayyyy tastier! If you cannot find thins in your local grocery store in the Asian section, you can easily buy it online!

  • The bacon I use is sugar free, gluten free, nitrate/nitrite free and uncured. This is the only type of bacon I will use. I encourage you to at least find bacon that is uncured, nitrate/nitrite free.

Equipment Needed to Create this Recipe:

  • a good knife

  • cutting board

  • large oven safe skillet

  • wooden spoon

  • tongs

  • paper towels

  • measuring cups/spoons


Sausage, Mushroom, & Fresh Thyme Casserole

(gluten free & AIP/paleo)

Prep time: 10-15 minutes Cook time: about 30 minutes Yield: 6


  • 1 package of uncured, sugar/gluten free bacon, diced and then cooked into cracklings

  • 1 lb. ground pork + 3 tbsp. of my Nightshade free Breakfast Sausage Spice Mix (recipe HERE) or 1 lb. gluten free pork breakfast sausage

  • 16 oz. baby bella mushrooms, sliced

  • 12 oz. cauli-rice

  • 8 oz. shitake mushrooms, sliced

  • 1.5 cups of roughly chopped spinach 

  • ½ a large onion, chopped 

  • 1 tbsp. fresh thyme leaf (or 1 tsp. of dried thyme leaf)

  • 2 tbsp. of my Egg-Free Garlic Aioli (recipe HERE) or avocado oil mayo + 1 tsp. garlic granules.

  • 2 tsp. coconut aminos

  • 3-4 splashes of gluten free fish sauce

  • Pink Himalayan sea salt, to taste

How to Create this Recipe:

  1. First, prep your veggies. Then preheat your oven to 375 ° F. 

  2. Next, cook your bacon in a large oven safe skillet, until crispy and brown. Set the bacon on a paper towel lined plate. 

  3. Then, keeping the bacon fat in the pan, you'll add the meat in (along with the spice mixed into it) and cook the sausage up. Cook until the sausage is cooked through, crisp and brown. Then remove the meat from the skillet and set aside. 

  4. Now, add the onion and cauliflower-rice to the pan (you shouldn't need more oil, but if you do, add a bit of avocado oil). Thoroughly cook the veggies. 

  5. Then add the mushrooms and cook until they have lost some of their moisture and browned really nicely. 

  6. Finally, add the spinach, thyme, Garlic Aioli, coconut aminos, and fish sauce. Stir to combine well.  

  7. Then, pop the skillet into the oven for 10-15 minutes. Remove, let cool slightly, and enjoy!!



Serving Size: 1 (based off of 6 servings total)

Calories: 319

Fat: 19 g

Carbs: 13 g

Protein: 22 g

*All nutritional information are estimations and will vary.


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