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


Easy Grain-free Peanut Butter Muffins

Simple and a great source of protein!


  • 1 cup peanut butter (or almond butter)
  • 4 eggs
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup honey

Then bake at 325 F for 8-10 minutes

Easy Bake Breakfast

I’m so excited to be beginning grad school in just a couple weeks! It certainly adds to the food prep stress though. I’m searching for new strategies to make snacks and meals easier.

Here is one success so far!

Easy Bake Mini Quiches- 

  • eggs, whipped
  • spices like: fresh basil, chives, oregano, pepper, etc
  • veggies/fruit of choice: onions, tomato, zucchini etc
  • meat of choice: bacon, ground beef, chicken, etc
  • cheese, if able

Proportions? Up to you! I chose to do 12 cup liners, so I used 10 whipped eggs, 3 oz ground beef, and 5 strips of bacon. I had enough to make a pie-size quiche as well. So you certainly could cut my number of ingredients in half for just 12 breakfast cups!

Also, I’d highly recommend plastic baking cups. They are reusable and easy to clean. They’ve saved me time and don’t cling to the quiche.

  • I liked to pre-cook the meat to soak up some of the grease, so it wouldn’t get in the quiche. Your choice though.
  • I added maybe 1/4 cup of meat on the bottom with veggies and poured the egg mix over.
  • Bake for 20-30 min at 350 F or until toasty golden color and bubbling.

Merry breakfast-ing!



The Smith Family Pumpkin Pancakes

Of the many pancake recipes I’ve tried, this one may be the winner. It’s simple, healthy and fills the kitchen with a warm, festive glow. Also, it passes the taste-bud test of a five and seven year old, which is a compliment and a half.









Mix dry ingredients:

2 cups ground oats
2 tsp baking powder
2 tsp cinnamon

*also, if you’re feeling daring you may enjoy substituting the cinnamon with half nutmeg, half ginger. You can even substitute sweet potato for pumpkin. Yum!


Mix wet ingredients:

1/2 cup pumpkin
4 tbsp oil
1 cup applesauce
1/4 cup maple syrup
3 eggs

Combine wet and dry.

Scoop 1 tbl-1/4 cup size batter onto preheated pan (med heat)