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


Carrot Breakfast Cake

Mmmm… there are few things I’ve loved more this month than tea, friends, and a cozy-up book on a rainy night. And tonight I was able to add a simple carrot cake to the mix. Score!


Thanks to Juli @ PaleOMG for this recipe! (her pic below as well)



Prep time:  10 mins
Cook time:  35 mins
Total time:  45 mins
Serves: 8
  • 2 large carrots, finely shredded
  • ⅔ cup almond butter
  • 2 eggs
  • 3 tablespoons raw honey
  • 35 grams (or 1 heaping scoop) Formulx Vanilla Whey Protein Powder (or 2 tablespoons coconut flour if you do not eat use protein powder)
  • 1 tablespoon cinnamon
  • ½ teaspoon baking powder
  • pinch of salt
  • ½ cup raisins

After debating, I decided to include this recipe in “Something Sweet,” but it isn’t very sweet without something extra on top. I’d highly recommend fresh raspberries, jam, or almond butter.

  1. Preheat oven to 350 degrees.
  2. Shred carrots as thin as possible. Place in large bowl.
  3. Add almond butter and eggs and mix well.
  4. Then add honey, protein powder, cinnamon, baking powder and salt and mix well.
  5. Fold in raisins.
  6. Grease an 8×8 glass baking dish with coconut oil, pour batter into the dish and place in oven. Bake for 35 minutes or until the top of the cake has a nice crust to it.
  7. Let cool before cutting.
Makes 8 pieces of cake

Painting the Town (and other ways to enjoy life with and without food)

Before turning 23 last week, I was stressed about how to celebrate. How does one have a birthday that doesn’t revolve around food in some capacity? Good thing there are places like Paint the Town. Unleashing our creativity, check. Catching up, check. Making memories to keep, check.


Now I have a beautiful plate marking a new year of adventures. (Each balloon is a thumbprint from one of the girls.) Someday, I will bake a cake and eat it on this plate. So far a Maple Apple cake is in the lead! But for now I’m enjoying peaches and almond butter.




I’m celebrating this new week of 23 with other ordinary and wonderful delights, like tea with a good friend.



And as a bonus dinner tonight, fresh carrots from my dad’s garden:


Did you know some come in corkscrews? They must all become boring on their way to our grocery stores.


And even if I can’t eat much other food right now, that doesn’t mean it can’t become a creative project.
Apple printing with my preschool kids…a cute way to get them excited about the fall season and learning!




Anyway, it’s all about simple, whole, pure food right now. And today I’m feeling okay with that.

Lean Shepherd’s Pie in a Crockpot

Today I was reminded of choices.

The choice to be discontent. The choice to be thankful.

Sometimes, being a twenty-something doesn’t feel anything like what it’s hyped up to be. I’m young, fresh out of school, and supposed to be enjoying the “best years of my life.” Or so they say. Sometimes, it feels like a lot of pressure. Especially when I’m feeling a little blues-y. We all know how those days go.

But I was able to sit out in the sun with my favorite sun hat, eat a new and delicious dinner, and catch up with a friend who happened to walk by. Already, three things to be thankful for in that one sentence.




This recipe reminded me so much of shepherd’s pie without the extra butter and potato. I discovered I can eat sage after all during this month, so that turned out to be a delicious, dominating flavor.


(Makes 4-6 servings)

  • 1 lb ground beef
  • 1 small yellow onion, chopped
  • 1 cup chopped carrots
  • 1 head of broccoli, steamed, chopped
  • Splash of (almond) milk
  • 1/2- 3/4 cup of cheddar or Mexican-style cheese
  • Spices to taste: salt, pepper, sage (unfortunately I didn’t measure these out, and wouldn’t want to be the cause of an especially salty or bland dish for anyone trying this recipe out. However, these spices should dominate in the mix before adding later. STRONG sage flavor is fantastic.)
  1. Turn crockpot on high (prepare to cook for about 4-5 hours)
  2. Steam broccoli for 5-10 minutes. Meanwhile, chop carrots and onion.
  3. Add carrots, onion, and uncooked ground beef in crockpot.
  4. Now for the broccoli, cheese, and spices. Begin by heating up a medium-large sized pan. Next, if you happen to have a smoothie blender on hand, that is a fast way to blend the softened broccoli. Add a splash of (almond) milk before blending. Otherwise, chop into very small pieces so it can become more like a sauce, and add the almond milk in the pan. Add your spices and cheese, stir and taste until satisfied. Cheese should be completely melted and blended. Remember that the flavor will be diluted once it mixes in the crockpot.
  5. Almost done! Now add everything together, mix, and let cook for at least 4 hours. Make sure the ground beef is completely cooked and carrots are softened to your liking before eating.


Carrot Nutmeg Cupcakes

“Did you know that carrots make your eyes strong?” I asked the four year old girl I nanny, who was chomping on some veggies.

She paused and stared up at me with her big, blue eyes. “But carrots don’t have eyes!”

I tried not to laugh and re-explain how it works. But she had already decided that carrots being good for anything specific didn’t make any sense.

Good news, this recipe IS good for eyes! And it’s seriously cupcake sweet and moist too. Here goes a dessert craving satisfied.



I slightly altered this recipe here, thanks to: http://www.cupcakeproject.com/2012/03/paleo-diet-carrot-cupcakes-gluten-free.html   *this one includes coconut frosting, cardamom, cinnamon, and pecans that I didn’t have on hand or can’t eat. Paleo recipes are generally really difficult with a coconut allergy, so I decided to skip the frosting. This link should help any of you who want some!

*paleo, gluten-free, dairy-free (if you substitute the butter for almond or grapeseed oil)

*makes 12 cupcakes


    • 1 1/2 cups blanched almond flour
    • 1 teaspoon sea salt
    • 1/2 teaspoon baking soda
    • 1 teaspoon nutmeg (OR 1/2 tsp nutmeg, 1/2 tsp cinnamon)
    • 3 eggs
    • 1/4 cup maple syrup
    • 2 tablespoons butter
    • 1 1/2 cups carrots, finely chopped (The food processor is the easiest way to do this.)
    • 1/2 cup pureed dates (If you buy dried dates and they are too hard to puree in your food processor, microwave them with a little bit of water to soften them. Strain out any excess water and then puree them.)

    (How to puree dates to sweeten up a date 😉 — http://www.yumuniverse.com/2011/06/07/sweeten-with-whole-foods-easy-and-convenient-date-puree/)


    • Preheat oven to 325 F.
    • In a large bowl, combine almond flour, salt, baking soda, (cinnamon), nutmeg.
    • In a separate bowl, mix together eggs, maple syrup, and butter.
    • Mix carrots and dates into the wet ingredients.
    • Stir wet ingredients into the dry ingredients.
    • Divide evenly between 12 cupcake liners.
    • Bake at 325 F for 20 minutes or until a toothpick comes out dry.

    And there you are! Cool and enjoy.