Easy Chicken Curry

This has been one of favorite recipes lately with my grad-school schedule. We all have those days that we need something delicious and quick! This also makes 3-4 servings! 

You just need…

  • 1 crockpot or pressure cooker.
    • Takes about one hour in a pressure cooker. Let it marinate in a crockpot for 4-6 hours.
  • Approximately 1 lb of chicken breasts. I slice these, but I don’t worry about making small pieces. They will become tender and naturally pull apart.
  • Chopped veggies:  celery, onion, and carrotI like to buy a pre-chopped veggie cup at Trader Joe’s. I just dump them in the pot! This is approximately 1/2 cup- 1 cup of each veggie. The portion sizes are ultimately up to you!
  • 1 can of coconut creamSavoy is the best!
  • 2 tablespoons of curry powderI use the simple Curry Powder from Trader Joe’s or Siva’s Madras Curry Powder, which includes a mix of spices. You can find this and many other flavors at Shoreline Central Market. Curry Powder is the way to go. It’s very concentrated, cheaper, and has great flavor. It also isn’t going to have the extra sugar and additives that you will find in pre-made sauces. Let the natural flavors sing for themselves.
  • Water as needed…depends on how runny you like it. I might add around 1/2 cup- 1 cup, but no more.
  • Salt to taste.

Of course, you can experiment with your own version! You can mix up the vegetables, curry, and meat you choose. Ultimately, I think the most important part is using a great coconut cream and curry powder.

I’ll upload a picture soon!

🙂 Kendra


Bon Appetite!

Bonjour! It has been too long since I’ve posted. I’ll blame that on papers, homework, and children in general (but absolutely worth becoming a teacher someday). Summer break has finally come! A glorious week of sleeping in, getting sun kissed, laughing with friends, Netflix, and naps. And trying some new recipes, of course!

Since I last made Ratatouille, I’ve decided to experiment. I’ve combined two new recipes– a simple Allrecipes.com and a Parisian Chef’s version– into a sort of American-French hybrid. The sauce and flavor turned out amazing! So if you are looking for a relatively simple version of Ratatouille with authentic French flair, then you’ve come to the right place.

And did I mention that it’s Paleo/GAPS friendly?


Disney’s Ratatouille Recipe– http://m.allrecipes.com/recipe/222006/disneys-ratatouille/?mxt=t06rda

Cooking with Kurt- https://www.youtube.com/watch?v=56d1J_oCl04

How to chop eggplant (because let’s be real, chopping veggies can be confusing) – https://www.youtube.com/watch?v=CdaX8MDsJkc



  • 1 (6 ounce) can tomato paste
  • 1 small onion or 1/2 large onion, chopped
  • 1 small eggplant, trimmed and very thinly sliced
  • 1 zucchini, trimmed and very thinly sliced
  • 1 yellow squash, trimmed and very thinly sliced
  • 1 red bell pepper, cored and very thinly sliced
  • 1 yellow bell pepper, cored and very thinly sliced
  • 2 carrots, chopped
  • 2 tomatos, thinly sliced


  • 1/4 cup minced garlic OR small handful of fresh basil, chopped (I’ve been having trouble with garlic lately, but found basil to be a delicious alternative)
  • 4 tablespoon olive oil  (1 at beginning, 3 tbl at end- or to taste)
  • 3/4 cup water
  • salt and ground black pepper to taste
  • 1 teaspoon fresh thyme leaves, or to taste

PREP-45 min
Cook- 45 min
Ready In 1 h 30 m
Preheat the oven to 350 degrees F 


PART ONE: Preparing the sauce

  1. Chop 2 carrots and cook in a large pan with oil.
  2. Meanwhile: Optional- for a nice smoky flavor, turn the red and yellow peppers over the stove until they are crispy on the outside (see youtube video above). Then set peppers aside to cool.
  3. While the carrots are cooking and peppers are cooling, begin to chop the other ingredients: onion, tomato, eggplant, yellow squash and zucchini. You want THIN slices.
  4. Once carrots are looking tender, you’ll want to add the chopped red and yellow pepper to the pan. If you have smoked the peppers, removed the charred outer layer before chopping. Let the carrots and pepper sizzle together for several minutes or until softened.
  5. Next, toss in the onion. Stir and let sizzle for a couple minutes.
  6. Now add your tomato paste, basil/garlic, water, salt &pepper, and extra olive oil. You want a sauce that is thick and creamy but not chunky or watery. (See pictures below..my sauce right before I added a couple tbl of water)
  7. Once everything has simmered for 5-10 minutes and the vegetables look tender, set aside to cool. (If you want to speed up this process, pour into a bowl and cool for 5-10 minutes in the fridge/freezer.)

PART TWO: Preparing the pan & creaming the sauce

  1. Preheat oven to 350 F and oil the bottom of a 10×10 pan.
  2. Make sure the rest of your vegetables are sliced and ready to go: the zucchini, yellow squash, eggplant, and tomato.
  3. Now that your sauce has cooled, pour it into a blender or a food processor. Blend until creamy. It should have a sweet and slightly smoky/spicy flavor…yum! I think it’s the sauce that really makes or breaks Ratatouille.
  4. Pour the sauce into the pan, spread evenly. Dash on a bit of salt and red pepper.
  5. Now you can begin making your rainbow. Arrange alternating slices of eggplant, zucchini, yellow squash, and tomato, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors.
  6. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves.
  7. Cover with foil. Bake in the preheated oven until vegetables are roasted and tender, about 30- 45 minutes. This will be even faster in a toaster oven.
  8. If you’re able to eat dairy, serve with dollops of mascarpone cheese.


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Laura’s Guest Post-Thanksgiving Food Testing

Fall is my favorite time of the year, and with it comes my favorite holiday: THANKSGIVING! I love getting together with people I love and sharing wonderful food. This year I want to be  actually bring a dish myself (instead of just helping my mom) to be a contributing adult. Also, I just love making delicious food, and this was a great motivation to test out some new recipes!

Picking the right recipe was tricky. I wanted it to be something I can eat (no refined sugar, no grains, no dairy) but also something that people without restrictive diets would enjoy and not think was “too healthy” to be tried. That limited my options, but I found a great sweet potato dish, and thought I would give it a try to see if it would work for the big day.

So, after a longer than expected time in the kitchen (I don’t have a mandolin slicer, so I had to figure out how to work the food processor, and the onions made me cry), I came out with a delectable dish to my delight to make for Thanksgiving. I found the recipe here: http://thehealthyfoodie.com/2011/11/18/sweet-potato-casserole-gratin-style/ , so all credit goes there. The Healthy Foodie’s dish turned out magazine worthy, but mine is not bad to look at and has a wonderful taste.

P1060185  P1060179


  • 4 large onions
  • oil for caramelizing the onions
  • 2 large sweet potatoes, I used about 8 small sweet potatoes
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 c water
  • 3 tblsp honey
  • 1 tblsp mustard
  • 1 tblsp rosemary
  • Pinch of salt and pepper
  • ½ tsp cinnamon
  • Few shakes of nutmeg
  • ½ to 1/3 c chopped pecans
  • 1 tbsp honey

Putting it together:

  1. Preheat oven to 375.
  2.  Slice onions into thin half moons (cut in half, then chop thin slices).
  3. Peel and slice sweet potatoes very thinly ( I used a food processor which worked alright, but a mandolin slicer would probably work better if you have one available!)
  4. Heat some oil in a large skillet on med. heat (I used a tablespoon or so of coconut oil)
  5. Add onions, salt and pepper. Cook until soft and caramelized, ~20 minutes.
  6. Take 1/3 of the sliced sweet potatoes and line the bottom of a rectangular baking dish, generously overlapping the slices.
  7. Take 1/2 of the caramelized onions and spread evenly over the sweet potato layer.
  8. Arrange another layer of sweet potatoes on top of the onions, again overlapping generously.
  9. Place the rest of the onions evenly over the potatoes.
  10. Put final 1/3 potatoes layered over the onions. If you save the prettiest ones for the top, it might turn out prettier.
  11. Sprinkle pecans evenly over the top.
  12. In a small bowl, make a sauce by mixing the water, honey, mustard, rosemary, salt, pepper, cinnamon, and nutmeg.
  13. Pour over top.
  14. Loosely cover dish with foil, and bake for 40 minutes.
  15. Remove foil, bake 15 minutes.
  16. Drizzle honey over the top, and bake 5 more minutes.
  17. Remove from oven, let sit for ~10 minutes, then ENJOY!


*For this test, I used only one package of pecans ~57g, but it would be more of a pecan crust with more pecans! And that is what I will do for the actual big day of cooking!

Hope you enjoyed this guest post!

Mom’s Chicken Broccoli Casserol


A real feel good meal by only the best, Mama Adrian Sowers.


Serves 4 

30 min prep, 30 min bake


  • Broccoli, chopped, 1  1/2 cup
  • Brown rice (pre-cooked) 2  cup
  • Chicken, chopped (pre-cooked) 1  cup
  • Almonds (handful)

Sauce: (depends on how cheesy/creamy you like. These ingredients should total about 1-  1 .5 cups sauce to have a medium to sufficiently creamy covering)

  • 1/2 -3/4  cup vegetable broth
  • 1/4-1/2   cup onions
  • 1/4- 1/2 cup mozzarella cheese
  • 2 tbl gluten-free flour
  1. Preheat oven to 350 F
  2. Wash and steam broccoli until tender (5-10 min)
  3. Layer a pre-sprayed or buttered dish : rice at the bottom, chicken, then broccoli on top
  4. Meanwhile, make the cheese sauce. I like to do this impromptu- meaning that I am flexible with the amount of ingredients with keeping the goal of thick sauce. Pour vegetable broth onto a pan (enough to cover the surface), add onions, and cook on med-low until sweet. Now you’ll need the flour. It will want to lump together, especially around the onions, so be sure to mix it well with the broth. This will thicken the broth. This will take some time, but have a little extra flour handy in case it isn’t thickening enough. Lastly, add the cheese, and mix thoroughly.
  5. Pour cheese mix on top. Sprinkle with almonds, salt and pepper.
  6. Bake for 30 minutes, covered.


Spaghetti Squash Mac N’ Cheese *gluten-free, milk-free

Growing up,  squash made me wrinkle my nose. But now I’m overcoming my fears and discovering how fantastic spaghetti squash is.


Based off recipe by Laa Loosh: http://laaloosh.ziplist.com/recipes/1341007-Spaghetti_Squash_and_Cheese


  • 1 medium sized spaghetti squash, cooked
  • 1/4 cup gluten-free flour
  • 1 tbsp butter
  • 1 cup cheddar cheese
  • 1/3 cup fresh grated Parmesan cheese
  • 1 cup lactose-free or almond milk
  • 1 cup veggie broth
  • Salt and pepper to taste


  1. Preheat oven to 375 degrees.
  2. Butter a medium sized casserole dish
  3. In a medium sized sauce pan, melt butter and then whisk in flour. Reduce heat to medium, and stir constantly. Then pour in the milk and broth and raise heat to medium high. Continue to whisk constantly until mixture begins to thicken, about 3-4 minutes.
  4. Once sauce is thickened, remove from heat and stir in the cheddar and Parmesan cheese, stirring constantly until cheese is completely melted. Season cheese sauce with salt and pepper.
  5. In a large bowl, place cooked spaghetti squash strands in it, and pour cheese sauce over top. Sometimes squash vary in sizes. Make sure it’s well mixed without being runny (this will make for mushy left overs!). Then pour into casserole dish and bake in oven for about 20 minutes, until squash is heated through and bubbly. Serve immediately.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Serving size 1 cup, 6 servings