Creamy Chicken and Vegetable Stew

I can’t seem to get enough one-dish meals. In fact, I’ve been making my slow cooker curried chicken stew on repeat (which can easily be made on the stovetop too) and while I’m still not sick of it, I wanted to mix up the flavors a bit.

With an initial idea and some flavor research, this recipe came together even better than I imagined. It has a lighter, spring flair to it and is abundant in flavor. The coconut milk makes it creamy, as does the starch from the sweet potato, after it cooks down. It’s wonderfully savory and satisfying, and loaded with vegetables and shredded chicken. I admit that from an appearance standpoint, it strongly resembles my slow cooker curried chicken stew, but I assure you, it’s quite different. I also opted to make this one on the stovetop too, but it could be made in the slow cooker, if desired. Anyway, I’m gearing up to make this recipe again soon and can’t wait!

Cheers and enjoy!

Ingredients:

  • 1 Tbsp grass-fed ghee or coconut oil
  • 1 yellow onion, chopped
  • 1 fennel bulb, chopped (save fronds for garnish, if desired)
  • 1-inch piece ginger, peeled and finely chopped
  • 4 cloves garlic, minced
  • 13.5 oz can full-fat coconut milk (I like this brand)
  • 1.5 cups chicken bone broth, plus extra if needed or desired
  • 1/2 large lemon, juiced
  • 2 tsp sea salt
  • 4 boneless skinless chicken breasts (about 2 lb worth)
  • 2 large carrots, peeled and chopped
  • 2 medium golden beets, peeled and chopped
  • 1 small-medium sweet potato, peeled and chopped (I used a white sweet potato)
  • 14 oz bag cauliflower rice
  • 1 bunch curly green kale, stemmed and chopped

Directions:

  1. Melt ghee or coconut oil in a large pot over medium heat. Add the onion and fennel, and sauté a couple minutes. Then, add the garlic and ginger, and sauté for 1-2 minutes more.
  2. Next, add the coconut milk, lemon juice, broth and sea salt. Stir well. Then, add the chicken breasts and bring to a simmer. Reduce heat to medium-low, cover (tilt lid, if needed), and continue to cook for 45-60 minutes.
  3. After 45-60 minutes, break up the chicken a bit with a wooden spoon or spatula. Then, add the beets, carrots, and sweet potato. Cover again and cook over medium-low heat for 15-20 minutes.
  4. Break up the chicken a bit more, if needed (it’ll start to break up on its own too). Then, add the cauliflower rice and kale. Stir well and add a bit more broth, if needed or desired. Cover and cook for another 3-5 minutes. Taste and adjust flavor as desired.

Yields: 6 servings

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Chocolate Matcha Avocado Pudding

Chocolate avocado pudding is creamy, delicious, and whips together in a pinch, but surprisingly, not something I make very often. Honestly, I don’t even remember the last time I made it — I just know it’s been a long time. But, I had a leftover ripe avocado in my fridge after my KATU Afternoon Live segment the other day and got to thinking about how I wanted to use it (other than the obvious fact that it tastes amazing on top of everything). Somehow, chocolate matcha avocado pudding came to me and fortunately, I only needed one more avocado to make this recipe work. Everything else was already in my kitchen.

I’ve really taken a liking to matcha and love how it can be incorporated into treats as well. It tastes lovely with coconut and chocolate, so I figured it would take chocolate avocado pudding to the next level. And, I think it did. At the very least, it’s a nice way to mix things up a little!

If matcha is not your thing, it can easily be omitted from this recipe. Also, the great thing about this pudding is that while you’re making it, you can taste along the way. If you’re not sure about the matcha, start with one teaspoon and work your way up from there. Everything can easily be adjusted to your preference, so use this recipe as a baseline. Also, know that the matcha is not over-powering, bitter or strong, but adds a delicate grassy, green tea flavor. It’s magnificent!

Cheers and enjoy!Ingredients:

  • 2 large ripe avocados, quartered, pitted and peeled
  • Heaping 1/3 cup cocoa or cacao powder
  • 1 Tbsp + 1 tsp ceremonial matcha powder (I used this brand)
  • Pinch of sea salt
  • 3-4 Tbsp raw honey or maple syrup
  • 1/2 cup full-fat coconut milk
  • 2 tsp pure vanilla extract

Optional toppings for serving:

  • Unsweetened shredded coconut
  • Cacao nibs
  • Chopped almonds, cashews, pistachios, pumpkin seeds, etc.

Directions:

Place all ingredients in a food processor or high-powered blender and blend until smooth, scraping down the sides with a spatula as needed. Taste and adjust flavor to your liking. Serve as is or with any of the optional toppings. Store any leftovers in the refrigerator and eat within a few days.

Yields: 4 servings

Curried Avocado Egg Salad

Easter may be over, but one thing probably remains — leftover colored hard-boiled eggs. I actually haven’t participated in this Easter tradition for a number of years now (this year included), so did not have any occupying my fridge. Instead, I opted to hard-boil a half dozen just for this recipe. For those of you with leftovers, you’re already ahead of the game.

Unlike traditional egg salad, this one uses avocado as a base instead of mayo. Now, I have nothing against mayo if it’s high-quality — either homemade with avocado oil (macadamia nut oil is delicious too) or Primal Kitchen brand in a pinch, but wanted to mix things up for this recipe. Plus, I know there are some people out there that actually don’t like mayo — crazy, I know! But, avocado is amazing and has quite the following as well.

In terms of spices, I had to go with a curry theme. I’ve been really into those flavors lately and knew it would be awesome for egg salad. So, there’s curry powder, turmeric, fresh ginger, and fresh cilantro in the mix — among other things. It’s fresh, flavorful, and has a wonderful chunky texture. I like it mixed into baby greens with a side of plantain chips, but there are many other ways to eat it. Choose your vehicle wisely!

On another note, I’ll be back on KATU Afternoon Live next Tuesday, April 10 and will be making my mighty green chicken salad. Stay tuned!

Cheers and enjoy!

Ingredients:

  • 1 large avocado, quartered, pitted and peeled
  • 1/2 lemon, juiced
  • 1 Tbsp coconut aminos
  • 1/2 dozen hard-boiled eggs, preferably pasture-raised, peeled
  • 1 small carrot, peeled and grated
  • 1-inch piece fresh ginger, peeled and finely grated
  • 1 Tbsp curry powder
  • 1/2 tsp ground turmeric
  • 1/4 tsp granulated garlic or garlic powder
  • Sea salt and black pepper, to taste
  • 2 green onions, chopped
  • 1/4 cup cilantro, roughly chopped

Directions:

  1. Place avocado quarters in a large bowl with the lemon juice and coconut aminos, and coarsely mash with a fork. Leave some chunks of avocado, if you like. Then, add the peeled hard-boiled eggs, and use a fork and knife to cut the eggs into the avocado mixture.
  2. One eggs are coarsely chopped and stirred into the mixture, add the carrot, fresh ginger, curry powder, turmeric, granulated garlic, sea salt and black pepper. Mix well with a fork. Lastly, stir in the green onion and cilantro.
  3. Taste and adjust seasonings, if desired. Serve over mixed greens, in a lettuce wrap or grain-free tortilla, or with sliced veggies and/or plantain chips.

Yields: ~3 servings

No-Bake Carrot Cake Bites

Sometimes, you want cake, but don’t want to buy special ingredients to make it or have an entire cake in your house. Am I right? Well, you can have your cake and eat it too with these scrumptious no-bake carrot cake bites. Not only are these grain-free, but they’re also dairy-free and date-sweetened. They’re incredibly easy to make and won’t wreck your gut either. Plus, you can’t go wrong with carrot cake, especially this time of year. It’s reminiscent of both spring and Easter, and tastes magnificent too.

These bites are loaded with healthy fats from the walnuts and coconut, and are naturally sweet from both the dates and carrots. Not only that, but you get a dose of vitamins and antioxidants from the carrots too. The warm spices add the perfect amount of zest to these melt-in-your mouth morsels.

If you don’t have walnuts on hand or just want to mix it up, try pecans instead. Also, feel free to tweak the spice ratios to your preferred taste. Luckily, you can taste along the way with this recipe, so it’s easy to adjust the flavors to your liking.

Cheers and enjoy!

Ingredients:

  • About 2 large carrots, peeled and sliced (~1.5 cups grated)
  • 3/4 cup unsweetened shredded coconut
  • 1 cup raw walnuts, preferably sprouted (pecans would also work well)
  • 10 Medjool dates, pitted
  • 1/4 cup coconut butter, melted (I used this brand)
  • 1 tsp pure vanilla extract
  • 1.5 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt
  • Extra unsweetened shredded coconut for rolling, if desired

Directions:

  1. Place sliced carrots in food processor bowl. Process until finely grated.
  2. Next, add all the remaining ingredients, except for the extra unsweetened coconut (for rolling at the end). Process until ingredients are fully incorporated, scraping down the sides as needed. Mixture will be sticky when done.
  3. Shape into 1-2 Tbsp sized balls with hands (I did a generous tablespoon size for the amount I yielded). Roll into extra shredded coconut, if using. Place in the refrigerator to set for at least 20-30 minutes.
  4. Store any leftovers in the refrigerator.

Yields: ~25-30 bites

Slow Cooker Curried Chicken Stew

This stew is becoming a new staple in my house. I’ve made it numerous times already and enjoyed it immensely each time. It kinda has that comforting chicken soup vibe to it and feels so good to eat. The chicken is slow cooked, tender, and easily shreds apart. The stew is well-spiced, flavorful, nourishing, and loaded with veggies. It’s the epitome of a perfect meal and has been especially nice on some of the chillier days we’ve been having. It may officially be spring, but it’s still cold! Plus, you really can’t beat curry, can you?

Meanwhile, did you catch my segment on KATU Afternoon Live from last Friday? If not, check it out HERE. I made my magic green muffins that I shared last week for St. Patrick’s Day. Check out that recipe HERE if you haven’t already.

Cheers and enjoy!

Ingredients:

  • 2 lb boneless skinless chicken breasts
  • 1 yellow onion, chopped
  • 1-inch piece ginger, peeled and finely chopped
  • 3 cloves garlic, minced
  • 2 Tbsp curry powder
  • 1 Tbsp paprika
  • 1 tsp ground turmeric
  • Sea salt, to taste
  • 13.5 oz can full-fat coconut milk (I like this brand)
  • 1 cup chicken stock or bone broth, preferably homemade
  • 1/2 lemon, juiced
  • 2 Tbsp coconut aminos (find HERE)
  • 2 medium sweet potatoes, peeled and cubed
  • 2 large carrots, peeled and chopped
  • 1 bunch Italian kale, chopped
  • 1 cup frozen peas

Directions:

  1. Place the chicken, onion, ginger, garlic, curry, paprika, turmeric, sea salt, coconut milk, broth, lemon juice and coconut aminos in the slow cooker. Cover and cook on high for 2 hours.
  2. Add the sweet potatoes and carrots to the slow cooker and let cook for another 2 hours. Break up and shred the chicken a bit, and then add the kale and peas. Let cook for another 20-30 minutes or until kale has softened a bit.
  3. Serve on its own or over cauliflower rice.

Yields: ~6-7 servings

St. Patrick’s Day Flourless Cinnamon Raisin Muffins

These muffins are kinda magical. They have the power and capability to turn a beautiful mossy green on their own, which is perfect for St. Patrick’s Day. The green is not mold or anything bad, and does not affect the flavor or nutrient profile either. It’s purely a natural chemical reaction.

So, here’s the deal: sunflower seeds contain chlorophyll — also known as chlorogenic acid. This acid reacts with baking soda (or baking powder) once heated and cooled, and turns green. It’s a natural phenomenon, but can be startling if you don’t know it’s coming!

If you want to make these muffins during other times of year and don’t want the green color, feel free to swap the sunflower seed butter for almond or cashew butter instead. Alternatively, if you still want to use sunflower seed butter, you can reduce the amount of baking soda to 1/2 tsp and up the apple cider vinegar to 1 tsp (lemon juice works as an alternative too). This will negate the green color.

Meanwhile, catch me making this recipe on Friday, March 16 between 3-4 p.m. PST on KATU Afternoon Live! Watch the replay of my segment HERE.

Cheers and enjoy!

Inspired by this recipe.

Ingredients:

  • 3/4 cup unsweetened sunflower seed butter (I used this brand)
  • 2 eggs, preferably pasture-raised
  • 3 Tbsp full-fat coconut milk
  • 1/4 cup melted coconut oil, grass-fed butter or ghee, plus extra for greasing muffin tin
  • 2 tsp pure vanilla extract
  • 3/4 tsp apple cider vinegar
  • 2-3 Tbsp raw honey or maple syrup, or more if you want it sweeter
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup raisins (make sure there’s no sugar added)

Directions:

  1. Preheat oven to 350 degrees F. Grease muffin tins with a little melted butter or other fat of choice and set aside. Alternatively, you can line with parchment paper liners, if preferred.
  2. In a small dish, mix together the baking soda, cinnamon and sea salt. Set aside.
  3. In a separate large bowl, whisk together the 1/4 cup of melted butter, ghee or coconut oil, sunflower seed butter, honey, vanilla, eggs, apple cider vinegar, and coconut milk until smooth.
  4. Next, whisk the dry ingredients into the wet. Once mixed, fold in the raisins.
  5. Fill each muffin compartment with about 2-3 Tbsp of batter. Be sure not to fill any more than 3/4 of the way full.
  6. Bake for 12-15 minutes in the preheated oven or until a toothpick inserted in the center of the muffins comes out clean.
  7. Carefully remove muffins from tin and cool on a wire rack. Muffins will turn green once cooled and will deepen in color after a couple hours.

Yields: 9-10 muffins

Mighty Green Chicken Salad

This chicken salad is fresh, zesty, herby, and a tad spicy. The avocado base is combined with lime, jalapeño, fresh ginger, mint, cilantro and more to create a refreshing twist on the common chicken salad. It’s definitely reminiscent of spring and summer, and makes for a delicious lunch that comes together in a pinch.

I enjoyed eating this over greens with plantain chips on the side. It would also be fantastic with grain-free lime tortilla chips, in a grain-free tortilla or lettuce wrap, on top of a baked sweet potato, or with sliced veggies. Lots of possibilities to say the least!

Cheers and enjoy!

UPDATE: Catch the replay from Tuesday, April 10 of me making this recipe on KATU Afternoon Live. Visit HERE to watch!

Ingredients:

  • 2 cooked chicken breasts, shredded or cubed (roughly 1 lb or so of meat)
  • 1 large ripe avocado, sliced into quarters and peeled
  • 1 small lime, juiced
  • 1/2 jalapeño, seeded and finely chopped (leave some seeds in if you want it spicier)
  • 1/2 tsp fresh ginger, grated
  • 2 Tbsp fresh mint, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 tsp granulated garlic or garlic powder
  • Sea salt, to taste
  • 2 green onions, chopped

Directions:

  1. In a large bowl, mash the avocado. Add the all the remaining ingredients, except the chicken and mix well. Taste and adjust seasoning as desired.
  2. Next, add the chicken into the avocado mixture and stir well to coat.
  3. Serve over greens, with sliced veggies, plantain chips, or in a grain-free tortilla or lettuce wrap.
  4. Store any leftovers in the refrigerator.