CREAMY COCONUT CHICKEN CURRY (AIP, PALEO, WHOLE30) - to try

 

• 1 boneless, skinless chicken breast
• ▢40 g (¼ cup) raisins
• ▢½ (⅓ cup) medium onion
• ▢1 teaspoon coconut oil or other oil of your choice)
• ▢125 ml (½ cup) coconut milk
• ▢½ teaspoon ground turmeric
• ▢Pinch of ground cinnamon
• ▢Pinch of ground ginger
• ▢Pinch of ground cloves
• ▢Pinch of sea salt

Optionnel :

• ▢1 tablespoon chopped cilantro or chopped parsley

INSTRUCTIONS

 

• Dice the onion. Heat 1 teaspoon coconut oil in a medium sized skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden.
• In the meantime, cut the chicken breast into cubes and add it to the skillet. Cook, stirring often, for about 2-3 minutes. Then add the raisins, coconut milk, turmeric, cinnamon, ginger,cloves and salt. Let it cook for about 5 more minutes, stirring regularly.
• Right before serving, add the cilantro or parsley. And voilà! If you are on an AIP, paleo or whole30 diet you can serve this with cauliflower rice (regular rice if you’re not on one of these diets) or with sweet potatoes and/or spinach.

  Bon appétit !

https://gohealthywithbea.com/coconut-chicken-curry/

Chicken & Veggies - To try

9/21/20

4 oz pastured chicken breast, diced

2 oz broccolini or broccoli

2 oz baby bok choy

2 oz napa cabbage

2 oz onion

2 oz coconut milk

Freshly squeezed lime juice, if tolerated (histamine)

Garlic powder [sub fresh]

Ginger

Cilantro

Sea salt

6 oz cauliflower rice



Cook diced chicken in a skillet for about 5 to 10 minutes until cooked through.

Add veggies, seasoning. Cook 3 to 5 minutes. Add coconut milk. Simmer another 5 minutes.

Cook cauliflower rice in a separate pot for about 5 minutes. Serve chicken and veggies over
cauliflower rice.

Adapted from Crystal Billings - called for 2 oz tikki masala sauce.  find sub

Collard Greens - to try

 

Ingredients

• 2-3 tablespoons olive oil
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 2 cups water
• 1 teaspoon smoked paprika
• 1 teaspoon salt, or more to taste
• 1/2 teaspoon red pepper flakes
• 2 pounds collard greens, cleaned and cut (2 large bunches)
• 1 tablespoon distilled white vinegar
• 1/4 cup sun dried tomatoes, chopped, optional
• hot sauce, optional

Instructions

• In a large deep pot, sauté the onion in the olive oil for 5-6 minutes over medium heat. Add the garlic and cook for 1 more minute until fragrant.
• To the pot, add the water, smoked paprika, salt and red pepper flakes. Stir and bring to a boil, then reduce heat so it's simmering gently.
• Add in the chopped greens. Cover the pot and simmer for about an hour. They shouldn't be boiling too hard, just gently simmering on low heat. Give the greens a stir every now and then.
• About halfway through cooking, add the vinegar and sun dried tomatoes, if using.
• After an hour, taste and add more salt, hot sauce or any other seasonings as desired. Enjoy!

Notes

1. Instant Pot Version: Use the sauté feature to cook the onion, then garlic. Add the ingredients for the broth and simmer, then turn off the Instant Pot for a moment. Add the greens, seal and cook at high pressure for 5 minutes. Let the pressure release naturally, then remove the lid. Stir in the vinegar, sun dried tomatoes and taste for salt. 
2. If you really dislike vinegar, you may omit it, but it adds a nice kick. 
3. Store in the refrigerator for 2-3 days. 

https://www.noracooks.com/vegan-collard-greens/

Fried Rice *****

I made this using the Veggie Broth Mix from My Plant-Based Family.  It was really good served with some hot sauce.  Yum!  I also made it and added greens instead of napa cabbage, which was very good.

(Or fry in avocado oil)

2 cups Cauliflower Rice 
Veggie broth for sautéing (I had 1 cup on hand)
Avocado Oil for sautéing
1 sweet onion, diced
4 cloves garlic, pressed
1" piece ginger, grated
1 large carrot, shredded [omit for low oxalate]
1/2 head Napa cabbage, shredded
Lime, juiced
Coconut Aminos, to taste, opt.
Himalayan pink salt to taste
Hot Sauce, opt.


Sauté onion, garlic, and ginger in a wok until soft. Stir in cabbage, carrots, and enough broth to keep from sticking, sautéing until tender-crisp.

Add miracle rice and more vegetable broth; stir-fry until heated through. Serve with lime juice and coconut aminos, adding Himalayan salt, as needed.

Easy Dirty Hippie Chai Latte *****

Easy Dirty Hippie Chai Latte

6 oz boiling water

1 Tbsp Truly Pure & Natural chai honey

4 oz strong brewed coffee or espresso

Coconut Milk to taste

Ground Cinnamon, opt.

Pour the water into a large mug. Add chai honey, stirring until all of the honey has melted.

Stir in the coffee.

Add coconut milk, and use a frother to mix.  (Or heat the coconut milk, froth, and then add to the mug.)

Sprinkle ground cinnamon on top and enjoy!

Strawberry Collagen Chia Pudding *****

Really good!  I like to make two jars at once.

• 1/3 cup coconut milk 
• 1/4 cup water
• 1/2 tsp vanilla
• 12 drops 100% liquid monk fruit
• 2 Tbsp chia seeds
• 1.5 Tbsp Collagen Peptides
• Organic frozen strawberries
• 1 half-pint canning jar

In a half-pint jar, mix coconut milk and water, vanilla, and monk fruit.  Cover and shake well.  Add chia seeds and collagen powder; cover and shake well again.  Cover and refrigerate overnight, shaking periodically.

Thaw frozen strawberries and puree in the small Cuisinart until smooth.  Pour into a mason jar, cover, and refrigerate.

In the morning, stir the chia seed pudding.  Stir in strawberry puree.