Quick Chicken Curry over Mashed Sweet Potatoes

I have a new found love of Indian food.

Curry powder is a new favorite of mine. So flavorful. Very few ingredients came become a masterpiece of a dinner.

This chicken curry was so yummy.

What you need:

  • Two chicken breasts, cubed
  • A small nob of ginger, minced
  • One onion, roughly chopped
  • 1/2 red bell pepper, thinly sliced
  • A couple handfuls of fresh green peas
  • 1 can coconut milk
  • 1 heaping tablespoon tomato paste
  • Salt, pepper, curry powder and cayenne, to taste

Heat up a pan with a little avocado oil. Sauté the chicken with curry powder, cayenne and pepper.

Add in the veggies. Cook until onions soften, about 10 minutes. Add more curry, cayenne and salt, if you want.

Stir in tomato paste and coconut milk.

Cube potatoes and put in a pot of water. Bring to a boil. Boil for 20 minutes until potatoes are soft.

Drain the potatoes. Put back in the warm pot. Mash. Season with salt and pepper.

Enjoy!

Steak Kabobs

When your local farmers market has filet mignon kabob meat, you get it.

Because life is too short for ordinary kabobs.

This is so easy.

Just be sure to not stab yourself with the bamboo skewers like I did. Twice.

What you need:

  • Filet mignon kabob meat
  • Cherry tomatoes
  • Onion, cut into big chunks
  • Green bell pepper, cut into big chunks
  • Avocado oil
  • Fennel and Fire After Grill Steak Seasoning
  • Fennel and Fire Sriracha Sea Salt

Heat the grill to 350 degrees. Soak the bamboo skewers in water for at least 10 minutes.

Prep the veggies and meat. Coat the steak with a little avocado oil and steak seasoning.

Put each ingredient on the skewer until all are gone.

Grill for about 10 minutes. The steak pieces are small, and you don’t want to overcook them. Turn the skewers a couple times to get good grill marks.

I plated mine with a side of cauliflower rice.

Very filling. A pretty dinner.

What are your favorite things to kabob?

Asian Chicken Soup

This soup is a serious nod to Nom Nom Paleo’s Chinese Chicken and Bok Choy Soup in the Whole30 cookbook.

Sometimes I stand in my kitchen and look aimlessly around the room and hope I generate a delicious idea. And sometimes I need a nudge in some direction.

This nudge came from her Asian inspired soup.

It’s cooling down here. And it happened to be a little rainy the evening I made it. But all the stars aligned to create this goodness.

So thank you Nom Nom Paleo for the inspiration.

What you need:

  • Four chicken breasts
  • Garlic powder
  • Ginger powder
  • One carrot, cut in half moons
  • 1/2 onion, roughly chopped
  • 1 packet of baby portobello mushrooms, sliced
  • 1 cup bok choy, roughly chopped
  • 6 cups chicken bone broth
  • 1 big spoonful of Red Boat’s Fish Sauce
  • 1 big spoonful coconut aminos
  • Salt and pepper, to taste

Heat a skillet in the stove to medium heat to cook the chicken. Season the chicken liberally with ginger and garlic powder. Sauté until chicken is cooked completely. Set aside.

Heat a large pot on medium high heat. Add coconut oil with the carrot and onion. Season with salt and pepper. Let cook until onions start turning translucent, about 7 minutes.

Add the mushrooms and season with a little more salt and pepper. Cook about 3 minutes. Pour in chicken broth (I used broth made from my big fancy dinner chicken)and add bok choy, coconut aminos and fish sauce. Bring to a boil. Reduce heat and simmer 20 minutes.

Right before serving, dice up the chicken and add to the pot. Cook 5 more minutes to combine all the flavors.

Serve and enjoy.

This soup is definitely a favorite of ours. And I’ll have to make it again and again. I hope you enjoy it as much as we did.

Paleo Pancakes

The one thing about Whole30 that gets me down is the you-can-only-have-eggs-for-breakfast thing. Sometimes, a girl just wants a stack of pancakes.

So with September Whole30 coming to a close, we thought it would be a good idea to try out some paleo pancakes.

Originally, I had planned to make them from scratch. But wondering the aisle of Whole Foods, I found this little beauty.

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Here are the ingredients: almond flour, arrowroot, organic coconut sugar, organic coconut flour, cream of tarter, baking soda and sea salt.

You mix in eggs, milk (I used the Original flavored Nutpods) and oil (I used coconut oil).

And you have delicious paleo pancakes.

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I topped my pancakes with Thrive Market Crunchy Almond Butter and a little dab of Cinnamon Pecan Creamed Honey from Lake in the Willows Apiary from my favorite farmers market.

The only non-compliant things on this gorgeous plate is the creamed honey topping and the coconut sugar in the pancake mix. Coconut sugar has a lower glycemic index than traditional sugar, supports good gut bacteria and has less fructose than other forms of sugar. The honey just made it decadent.

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But here’s the thing. We both had full plates, but we didn’t eat everything. We ate until we were full. And then we acknowledged that we were indeed full so we stopped eating. Food Freedom Rule 1: Don’t eat it just because you think you have to.

I’m excited to share our Food Freedom journey with you. It’s always a learning process, but this time it feels different to me. I plan on finding paleo alternatives whenever possible and go back to the Whole30 rules when I feel like I’m losing control.

Chili Dogs

Who says Whole30 has to be filled with boring dinners?

Not me.

I’m all in for flavor and healthy.

So how does chili dogs apply to that?

One big and flavor packed way.

Applegate makes Whole30 compliant hot dogs. I happened to be at Whole Foods (shopping for Amazon discounts) when I spotted them.

Then, it hit me.

Chili dogs.

So I made the classic chili recipe from the Whole30 book, and Whole30 chili dogs were born.

And we weren’t sad about it.

Only thing not pictured in the photo was a squiggle of mustard.

It was a favorite of ours.

And it will happen again soon.