|It's always a little difficult to not eat the entire pan while I'm putting it on the dehydrator trays!|
3 TB coconut oil
1 large white sweet potato, diced
1 large onion, diced
5 large carrots, peeled and grated
2 cups green beans, diced
1 clove garlic, minced
1 lb. lean ground chicken (or turkey) breast
1 14-oz can crushed pineapple in juice (no sweetener added)
1/4 cup coconut aminos
1 TB ground coriander
Preheat oven to 350.
If your coconut oil is not already liquid, put it in a large (13x9) casserole dish and put it in the oven while the oven is heating to melt it. This will make it easier to coat the veggies with it.
Meanwhile, prepare the vegetables, remembering that smaller pieces means easier to dehydrate and easier to rehydrate.
Once the oil is melted, take the pan out of the oven, add the sweet potato, onion, carrots, green beans and garlic, and stir to coat with the oil.
Return pan to oven and cook, stirring occasionally, for about 30 minutes, or until all of the veggies are mostly soft and cooked through.
When veggies are mostly cooked, add ground chicken, crushed pineapple with about 1/2 of it's juice, coconut aminos, and coriander. Stir to break up the chicken into smaller pieces.
Return to oven and cook another 15 minutes, or until all of the chicken is cooked through and you can no longer see any pink meat.
Let cool about 20 minutes, then spread on dehydrator trays covered in parchment paper and dehydrate 8-12 hours at 150 F, checking several times during this process to break up clumps and turn over. More dehydrating directions found here.
Throw it all in a pot, add water until just covered, and let it soak for as long as you have. When ready to cook, bring to a boil (you might have to add more water after soaking) and cook, stirring constantly for 5 minutes. Turn off heat, cover pot with lid and let sit for another 5-10 minutes. Open and enjoy!