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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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

Food on the Go!

Food on the GoMy husband and I were heading out-of-town and I knew we weren’t going to be stopping to get food on the way so I made some food before we went so we could be prepared to eat healthy. The trick is to think of recipes that you like, that you don’t mind eating cold potentially and that won’t stress you out cooking them up before you head out.

Here’s what I took for a few ideas…

For our trip, I prepared the following:
Sliced carrots
Sliced cucumbers
Apples (don’t have to do much to prepare those!)
Caprese salad (fresh tomatoes, mozzarella cheese, balsamic vinegar, EVOO, salt & pepper)
Faux PF Chang’s Asian Lettuce Wrap “salad”
Grilled chicken with sautéed shredded vegetables & avocado

What do you take while you go on vacation or on the road?

Green Beans with Bacon & Dried Onion

Another tasty fresh garden treat this summer – green beans! I have never loved them but I think I realized that I have been used to canned green beans. There is a HUGE difference. Fresh green beans are the bomb!

The ingredient line up:
2-3 cups fresh green beans (I cut the ends off of mine, but you don’t have to)
1 tablespoon olive oil (or you can use butter/coconut oil/bacon fat)
2 pieces of nitrate free bacon
1 Tablespoon of dried onions

Wash or cut ends of green beans. In a pan that you have a lid for, take 1/4 cup of water and steam the beans for about 4 minutes. Add the olive oil and let them sauté on low for about 5 minutes. Add in finely chopped bacon, cook for another 5 minutes, add in dried onions for final few minutes.

Enjoy!

**I ate them before I got a picture of my yummy green beans! Post yours in the comments!