Chicken Curry

2-3 chicken breasts, sliced thinly
1 can of full fat coconut milk
2 Tbsp coconut oil (one for the chicken and one for the veggies to stir fry them)
2 Tbsp curry powder
2 tsp onion powder + a few shakes (meat cooking)
1 tsp garlic powder or minced garlic + a few shakes (veggie cooking)
1/2 tsp chili powder + a few shakes (meat cooking)
1/2 tsp ginger powder or fresh ginger
1/4 tsp chili flakes
sea salt

Veggies of your choice, these seem to go well: (I tend to use 3-4)
Chopped sweet potato / yam / purple potato
1/4-1/2 chopped butternut squash
2 zucchini, chopped
1/2 yellow onion or 1/2 purple onion
2-4 carrots peeled & chopped
red or yellow pepper, thinly sliced and seeds removed

**A few other add-in options that top it off:
diced pineapple
can of bamboo

If you like it more saucy/soup like, then I’d suggest adding a little chicken stock to make it more liquid-soup like.

Directions:
Take half the coconut oil, sauté the veggies for about 8-10 minutes, add a few shakes of sea salt and a few shakes of garlic powder on medium-low and set aside. Take the other half of the fat and sauté the chicken for about 8-10 minutes on medium low. Throw in a  few shakes of onion powder, chili powder and sea salt.
Add vegetables to the chicken. Add the coconut milk and turn temp down just a little. Add in the seasonings: curry, onion powder, garlic powder, chili powder, ginger, chili flakes. Let it simmer for 15-20 minutes. Test the taste for your liking…add in a few more pepper flakes for some heat or a little more salt or curry if it is lacking some pizzazz.

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Sweet Potato Soup (Bisque)

sweet potato soupThis is so good and pretty quick & easy once you have your potatoes cooked.

Ingredients:
3-4 cooked sweet potatoes (I baked mine and then just took the peel off or you could peel, cut & roast them as an option)
3 celery stalks, chopped
1-2 carrots, chopped
1/2 onion, chopped
2-4 cups chicken stock (depending how liquid you like your soup)
Sea salt
1 Tbsp Onion powder
1 Tbsp Garlic powder
1 Tbsp butter/olive oil/coconut oil

Optional Add-ins to change the flavor:
Grated cheese
Curry powder & Coconut milk
Red pepper & mustard powder

Directions:
In a cast iron pot or regular pot add in oil, chopped vegetables and let cook for about 5-8 minutes until sautéed through. Add in the cooked sweet potatoes, and spices then using your spoon or kitchen utensil mash it up a bit so that it breaks apart from its whole form. Let cook for another 6-8 minutes. Add in chicken stock and stir for a minute or so. In batches, dump mixture into a blender and if you have a “soup” setting put it on soup if not let it blend up until it is mixed through. Once you have mixed all of your batches, either store in a few mason jars and freeze them once they have cooled or store in the fridge so it’s ready to eat.

Great additions after it’s cooked:
Grilled chicken, shredded chicken, diced tomatoes, chopped cilantro, chopped fresh basil, diced peppers

Sweet Potato Pizza Crust or Sweet Potato Crackers

Sweet potato cracker/pizza crustIngredients:
1 cooked sweet potato
1 1/2 C gluten-free flour
1/2 C almond flour
3 Tbsp butter
1/4 C water
Sea salt
1 tsp Garlic powder
2 tsp Onion powder

Optional add in spices: oregano/rosemary as well as shredded parmesan cheese
Directions:
In a mixer, mix potato and butter together
Add in flour & spices
Slowly add in the water
Flatten the dough between two pieces of wax paper, poke holes in the dough

Cook at 350 degrees for 10-12 minutes on each side (keep the bottom wax paper left on the cookie sheet and remove the top one each time you cook)

Meatloaf Update

I have started using my food processor to blend the meats together because it was seeming like I’d get a bite of beef and then later a bite of chicken and I wanted a more consistent tasting meatloaf. This has really solved my problem!

1 lb grass-fed beef (or ground pork)
1 lb ground chicken (or ground turkey)
1 egg (optional if you use a food processor to mix together, not really needed)
Dash of sea salt
2 finely chopped celery stalks
3 shredded carrots
1 zucchini shredded
1/2 chopped onion (I use a yellow or sweet onion)
1-2 Tbsp minced garlic
1 tsp of cumin
Few shakes of parsley flakes
Few shakes of oregano
A squirt or two of organic ketchup
A squirt of mustard

For the vegetables: carrots, zucchini, onion and even the celery you can just use your food processor to do the shredding/chopping for you to make the veggies nice and fine. This saves a little time. Shred and or cut up veggies and set aside.

Take half of each meat add to the food processor and mix together. Pull out and do the same with the second half of the remaining meats. Add the shredded vegetables, blended meat together in the food processor. I just pulsed it a few times until things were starting to look even. At that point add in all the spices, ketchup and mustard. Again pulse a few times until blended. Pull out the meat and add it to your meatloaf pan. Cook for 45-50 minutes at 350. Enjoy!

 

Other things that can be quite tasty to mix in include:
cilantro
spinach
shredded sweet potato

Updated Chicken & Roasted Veggies

Like I mentioned in a previous post, I like to try to make a protein ahead of time to use for fast meals or snacks. I did another batch of chicken breast shredded in the crock pot which saves me … Continue reading