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

The GREAT Pumpkin Pie.

 I am about as stoked about this pie as Charlie Brown felt waiting for the Great Pumpkin to arrive on Halloween. 

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If you’re like me, you know that good desserts are hard to come by.
It’s a satisfying discovery! I’ve merged two recipes to create a tasty pumpkin pie. People with and without diet restrictions have really enjoyed it. It’s creamy sweet and delicate. The coconut gives it a melt-in-your-mouth texture without overpowering the pumpkin flavor or the festive spice. 


Can’t believe it’s Gaps, Grain Free, Sugar-Free (no cane sugar), Dairy-Free, Paleo, Primal

~  Pumpkin Pie Filling  ~

Thanks to Deliciously Organic @ http://deliciouslyorganic.net/pumpkin-pie-grain-free-paleo-primal-gaps/!   I’ve modified this slightly.

Serving Size: Makes two 9-inch pies or 1 full 9 inch pie. I prefer one large 9 inch pie.

* It’s important to use a pie shield or foil over the crust to ensure the crust doesn’t burn. The filling can also be made two days in advance and stored in an airtight container in the refrigerator.

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Ingredients:

  • 1/2 cup coconut sugar     (or honey)
  • 1 tsp of Trader Joe’s Pumpkin Spice      (OR 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 tsp ginger.)  I love TJ’s pre-mixed spice because it also has cardamom, cloves, and lemon peel.
  • 3/4 cup pureed pumpkin    (if using fresh pumpkin then strain the pumpkin for about 5 minutes in a fine mesh sieve to remove excess moisture)
  • 1 tablespoon of potato flour   (or arrowroot for a rigid Paleo diet…it is helpful to include an alternative thickener)
  • 2 large eggs
  • 2 cups canned coconut cream (Approximately 1 can). I would highly recommend Savoy Coconut Cream, which is 100% coconut without any additives. It has the best flavor I’ve tried..fresh, slightly sweet, and creamy….better than many other brands that are “organic’ or have additives.

Instructions:

Preheat oven to 450°F and adjust rack to middle position. Place all ingredients in a blender. Blend until smooth. Pour filling evenly into unbaked pie shell(s). Place pie dishes on a large baking sheet. Cover crust with a pie shield or foil to ensure the crust doesn’t burn. Bake at 450°F for 15 minutes. Turn oven down to 350°F and bake for an additional 20 minutes until edges of pie are set. Cool to room temperature before serving. Serve alone or with whipped coconut cream.

~  Paleo Pie Crust  ~

Thank you, Elena! @ http://elanaspantry.com/paleo-pie-crust/

Paleo-Pie-Crust-08431Serves: 1 pie crust
Ingredients:
2 cups blanched almond flour
¼ teaspoon celtic sea salt
2 tablespoons coconut oil
1 large egg
Instructions:
Place flour and salt in food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into a 9-inch pie dish
Bake at 350° for 8-12 minutes

* ~ * ~ *  And Enjoy! Happy Fall!!  

(Life outside of grad school and pies..besides eating pie to feel better about having homework 🙂 haha!)   12072606_10207976099304204_4475206639432544936_nIMG_20150924_191006   12068988_10207900742140322_655884765907960716_o 12119067_10207900823422354_3496920423911965873_n                    IMG_20151011_180705 IMG_20151030_170622

Strawberry Surprise

A pie for two!  Spring is finally here and I’ve discovered the perfect little dessert for a sunny day in the backyard.

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*Gluten-free, sugar-free

CRUST

  • 1 cup almond flour
  • 1/8 tsp sea salt
  • 1/4 tsp baking soda
  • 1/8 cup butter, melted
  • 1-2 tbl honey or maple syrup (it will be very sweet with 2 tbl)
  • 1/2 tbl vanilla extract

based off of recipe by http://www.elanasprantry.com

*double ingredients to make a standard pie size.

FILLING

  • 8 oz strawberries
  • About 1/2 cup coconut cream
  • 1 tbl cocoa powder
  • honey to drizzle
  • handful of almond slices
  • cinnamon to sprinkle

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  1.  Preheat oven for 350 degrees F.
  2. Combine ingredients for dough in a bowl, mixing dry first. Then stir everything together with a spatula or spoon. Should be thick and easy to mold.
  3. Press dough inside a pre-sprayed or oiled baking dish. The one I used is 7 x 5 ” inner and oval shaped. The dough covered this very well. You could use a small, circular pie pan as well. This dough will NOT cover a 10″ diameter dish. I’d recommend doubling the ingredients for that.
  4. Slice strawberries.
  5. Pour coconut cream into pie dish about 1/2 the way up. Sprinkle cocoa powder on top.
  6. Fill up the other half with lot’s of strawberries 🙂
  7. Sprinkle cinnamon, almonds, and drizzle honey on top to taste (and a dash of salt if you prefer)

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8. Bake for 6-15 minutes. Crust should be a golden toasty color.

Enjoy!!

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Everyday Yummy Tricks!

How I substitute healthy foods for daily ingredients:

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Instead of SUGAR…

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Banana   – thickener & sweetener for baking

Honey  –  baking & hot drinks

Agave   -baking, cold & hot drinks (ex. smoothies, alcoholic drinks)

Maple Syrup  – baking, cold drinks

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Instead of CREAM & DAIRY…

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Coconut cream has the near consistency of whipped cream– super thick and just coconut! Great over desserts (such as pies) or with a bowl of fresh berries and honey. Also for flavor & thickener in tropical smoothies.

Coconut milk is wonderful in pies, quiche, smoothies & a little bit in tea. Unlike coconut water it is slightly thicker, but nearly as rich & filling as coconut cream.

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Sugar-free TRAIL MIX!

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Blend nuts & berries of your choosing for on-the-go!

I love the almond & raisin combination with some freeze dried fruit! The perfect blend of tart, nutty & sweet.

And all the ingredients are whole… you aren’t eating any preservatives or extras.

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Avocado is nature’s butter.

Bananas have a wonderful creamy texture as well, but a very dominate flavor.

Both are great for smoothies, baking & pudding. You can even make a mean Avocado Alfredo by throwing in a blender: 1 avocado, a handful of basil, 1/4-1/3 cup of water, and salt & pepper to taste. Creamy & guilt-free!

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LETTUCE THAT LASTS!

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Have you ever bought lettuce with the roots attached?

This baby lettuce is wonderful because it lasts for weeks! I don’t need to be stressed about eating it within a week or guilty if I forget about it for awhile.

Just keep it in the fridge and peel off the layers as needed.

McKenna’s Peanut Butter (Chocolate Nib) Cookies

Nothing like laughter, steaming plates, and a twinkling dance floor to top off a beautiful wedding ceremony.

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I just got back from celebrating a dear friend’s wedding in Yakima. (Yay Laura and Keith!!) So how can I not bake some cookies tonight in continued good cheer? I pulled out a cookie recipe my sister McKenna made for me. How sweet of her (pun intended)! It’s not your grandma’s famous chocolate chip recipe. BUT it’s my small, savory heaven —  a break from the dull routine of my diet. It’s firm on the outside, peanut butter soft inside, and can include cocoa nibs for fun.

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Here is the recipe below, see both sides:

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Some more unusual ingredients:

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*I’d also recommend keeping an eye on the oven, especially since it’s an alternative recipe. I always like the soft inside, so I tend to pull cookies out a little earlier. (Also great with a drop of maple syrup on top!)

Banana Chocolate Birthday Waffles

Last night, the kitchen became like an art studio: a palette of flavors, a couple brush strokes of birthday fun, and some sculpting whimsy. In other words, I made my good friend Michelle a birthday waffle cake. I just couldn’t help but snap some pictures of the process. Happy 24 years, Michelle!!

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RECIPE:

2 cups oat flour

3 eggs

1/3 cup powdered chocolate/ground cocoa beans

1/4 cup honey or maple syrup

1 tsp vanilla

1 banana

4 tbl coconut oil, melted

Combine in a blender and pour into oiled waffle maker. Makes 12 + waffles, depending on the size.

*add peanut butter to stack

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