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


Homemade Meatballs


Flavorful & melt-in-your-mouth! An easy recipe, because YOU choose the flavors and outcome. It’s like making a mixed salad– dump it all in a big bowl & stir.

INGREDIENT essentials

  • 1 packet (1-2 lb organic) ground beef
  • 2 eggs
  • Approximately 1/3 cup flour (I prefer almond)
  • Salt & pepper to taste

YUMMY EXTRAS   ~choose all or some

  • Chopped tomatoes or plain organic sauce (1/3-1/2 cup)
  • 1 zucchini, shredded
  • Freshly chopped basil to taste (I love about 3 tbl)
  • Oregano to taste
  • Sweet or red onion finely chopped (1/3 cup)



  • Add all the extras in a big bowl first! Beef must come last. I’m able to whip the eggs around with the other ingredients pretty easily, and then I stir everything with a spoon.
  • Don’t add beef yet! Spray or oil a large pan (avocado or coconut oil work great and don’t spoil in high heat). Set oven for 350 degrees F


  • Now for the squishy hands-on part. Dump the ground beef into the large bowl and mix it with the other ingredients with your hands. When everything is thoroughly mixed, you may begin making balls! It’s a lot like making cookie dough balls, except that you don’t have to space them as far apart. The consistency should be wet but NOT runny. You should be able to mold a ball in your hands without any trouble of it breaking apart. If so, you have too much sauce…add in some thickeners like flour. (This may alter the amount of spice you need as well.)
  • Bake for approximately 30 minutes. Meatballs should be a warmly toasted color, cooked inside, but not dark. All of the fat will ooze out of the meat, so don’t be surprised by the appearance of the pan! The meatballs will separate from easily from the fat with a spatula. It’s also generally easy to scrape the fat off the pan.
  • Enjoy! Great with red sauce and parmesan cheese. You can also serve with pasta or a side of veggies! I really enjoy this recipe because the meatballs are tender and break apart easily for eating.

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.


Veggie Quiche Cakes

It’s the end of a long week of part-time job and house hunting (Craigslist and I need to take a break from each other this weekend, I’d say). I’m in the mood for some breakfast for dinner, and WOW, I love how these turned out!

Gluten-free, Dairy-free, Vegetarian

Makes 10-12 medium sized cakes, 20-30 min prep, 6 or so minutes per cake to cook (depending on size)




  • 1 cup of each veggie: shredded zucchini, chopped potato, onion, and yellow squash (about 1/2 of a squash, zucchini, 1 potato, 1 med-small onion)
  • 2 eggs
  • 1/4 tsp salt, 1/2 tsp pepper
  • 1/4 cup gluten-free all purpose flour (my mix below)

*This recipe may also be easier to double (instead of having halves of veggies left over)

  1. Boil potato until soft but firm
  2. Meanwhile, chop onion and squash, and shred zucchini. (Leave the dark green skin on- it’s healthy and adds flavor)
  3. Chop softened potato. Then add all ingredients together, with eggs and seasonings in a large mixing bowl.
  4. Spray/butter large pan or skillet. Heat over med-high, then reduce after hot to med-low. Drop mixture by 1/4 cupfuls. Cook about 3 minutes per side or until golden brown.



Gluten-free flour mix:
  • 1 part white rice flour
  • 1 part brown rice flour
  • 1 part tapioca flour
  • 1 part almond flour
  • xanthan gum (measure according to total amount of flour. For this recipe I’d use about 1/4-1/2 tsp)

Inspired by “Potato-zucchini pancakes w/ warm corn salsa,” a recipe by The Gluten-Free Bible


Zucchini Stir Fry

My favorite nanny experience this week: hiding peas in the one year old’s yogurt. I had deceived him until halfway through lunch, when he suddenly stared at me with a look of betrayal/horror. He reached slowly for his mouth and pulled out the yucky green substance. Hopefully I haven’t ruined his faith in humankind. Vegetables can really only be eaten undercover, though I’m trying to break away from their reputation in my own cooking.

Here’s the first stir fry I’ll post (more likely to come). I liked how this turned out! Has a pleasant, sweet taste with onions and zucchini, and a little garlic zest for pep. I also cheese sprinkled on top, and a little side of avocado.



1 zucchini

1 small, yellow/sweet onion

3-4 large spinach leaves

Approx 1/2 cup of pumpkin seeds

Tbl garlic (minced)

salt, pepper & basil as desired

olive oil and/or butter

I began with the chopped onions and garlic, letting them sizzle until sweet and tender  (low-med heat) in butter and olive oil. (Apparently olive oil gets rancid when hot, so I try to keep it on the down low when possible)

Then I peeled off strips of the zucchini skin, leaving decorative lines (which really doesn’t matter for taste). Sliced them into half circle pieces. Added pumpkin seeds.



Then the spinach!



That’s it!


Some Chicken Lemon Sizzle…

Spices + chicken + lemon + onion= 😀

A lovely almost summer dinner!



1 lb chicken breasts- boil until cooked and still tender

1 lemon

1 spoonful of garlic

2 basil stems (or 1-2 tbl)

1 small-med sweet onion

Salt + pepper as preferred

While boiling the chicken, I cooked sliced onion with the spices in another pan. I squeezed in 1/2 a lemon before adding chicken, and then 1/2 after. The sweet onion helped balanced out the sour of the lemon, but I also sprinkled a little bit of powdered maple syrup on top. It took perhaps 20-30 minutes total to make.
Great with avocado on top or on the side!