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

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Spiced Chicken Stew

spiced chicken stew 2

This dish is so good that I’ve made it twice already over the course of three days. It is so flavorful and has the comforting qualities of chicken soup. It is incredibly easy and quick to throw together too. I think it’s going to be a regularly occurring meal for us this fall and winter.

Meanwhile, Jesse and I are getting ready to depart Wednesday evening for LA, where we’ll reside for 10 days to complete a week-long training with Jill Miller of Yoga Tune Up. We’re excited, but a little nervous too because it’s going to be a lot of work (but, good work!).

Happy Monday!

Update: Watch the replay HERE of me making this recipe on KATU Afternoon Live on January 9, 2016!

Ingredients: 

  • 2 Tbsp grass-fed butter or ghee
  • 1/2 yellow onion, chopped
  • ~1.5 lb boneless skinless chicken breasts and/or thighs, cut into pieces
  • 2 large carrots, peeled and sliced
  • 1 medium-large head of green cabbage, chopped
  • 1 tsp ground cumin
  • 2 tsp ground turmeric
  • 2 tsp sea salt
  • Black pepper to taste

Directions:

  1. Melt butter or ghee in a large pan over medium heat. Add the onion and carrots, and stir to coat. After a minute, add the chicken pieces and 1 tsp of the sea salt. Continue to cook until the chicken is mostly browned, but still has some pink to it.
  2. Pour chicken mixture into the slow cooker with the cumin, turmeric, remaining 1 tsp sea salt, black pepper and cabbage. Stir well.
  3. Place lid on slow cooker and let cook on low for 4 hours. If you’re home, I recommend stirring halfway through the cooking time, but it’s not critical and nothing to fret over if you can’t do so.

Yields: ~3-4 servings

Note: I’ve since tried this recipe with the addition of sweet potato and also really like it that way (if using, add to slow cooker with the cabbage and spices). I’ve used one medium-large sweet potato and found that it was enough.

Simple Beef and Veggies Sauté

 

beef and veggie saute 2

It’s time for my trip home to Michigan! In fact, I left on a red-eye last night, and am currently sitting in the Detroit airport finishing this post. I have one more leg to get to my hometown of Alpena, but still have two hours to wait to catch the tiny plane there. I’m definitely tired and will probably need a nap later today. But, for now, I’m awake and drinking an Americano. Jesse has already been there for a week (he wanted to go for two weeks, but I decided to only go for one), so it was just the kitties and me last week, which is when I created this recipe.

Anyway, onto the food! It’s as simple as it gets, but the flavor is abundant. The coconut vinegar is what brings it all together, so don’t omit it. Whenever I feel like there’s a flavor missing, I usually just add coconut vinegar and it takes care of what was lacking. Truth be told, I’ve kinda had a crush on coconut vinegar for a little while now. The stuff is incredible. Also, the Maldon salt flakes at the end really make this dish wonderful too, but don’t let it be a deal breaker if you don’t have any. If you have avocado on hand, I recommend adding some slices on top as well because avocado is great with pretty much anything.

Cheers and enjoy!

Ingredients:

  • 2 tsp coconut oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 lb grass-fed ground beef
  • 1 medium zucchini, thinly sliced
  • 6-7 kale leaves, removed from stems and torn into pieces
  • 1/2 cup cherry tomatoes, sliced in half
  • Sea salt and black pepper to taste
  • Pinch of cayenne
  • Several splashes of coconut vinegar 
  • Maldon salt flakes for garnish, optional

beef and veggie saute

Directions:

  1. Melt coconut oil to a large pan over medium heat. Add the onion and garlic, and stir with a wooden spoon. Let cook for 2-3 minutes.
  2. Next, add the ground beef and break up the meat with the spoon. Season to taste with a little sea salt and black pepper. Continue to cook meat for about 5-7 minutes or until all the meat is nearly brown.
  3. Then, add the sliced zucchini and stir. Allow zucchini to cook a couple minutes and then reduce the heat to medium-low and add the kale and tomatoes.
  4. Stir well and add the coconut vinegar and cayenne, and season to taste with sea salt and black pepper. Cook a minute or two more or until kale has softened a little bit.
  5. Serve and garnish with Maldon salt flakes on top. I also recommend avocado slices if you have some on hand.

Yields: 3 servings

Turmeric Ginger Chicken Stir Fry

chicken stir fry

Stir fry is such an easy and quick meal to whip up when I’m not sure what to make for dinner. It’s especially great when we have lots of different veggies in the fridge to work with. Bonus that it doesn’t have to heat up the house too much either, though I did make this before the weather turned extremely hot. During this time, it was just hot.

Meanwhile, can you believe it’s almost the Fourth of July? It always seems like summer flies by after the Fourth, doesn’t it? Anyway, we don’t have any plans nailed down yet, but might go to Hood River for the day. We’ll see.

What are you doing for the Fourth of July?

Ingredients:

  • 1/2 Tbsp coconut oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 boneless skinless chicken breasts, cut into small pieces
  • 1 large carrot, chopped
  • 1 large broccoli crown, chopped
  • About 1 cup shiitake mushrooms, sliced
  • 1 medium zucchini, sliced
  • 3/4 tsp ground ginger
  • 1/2 tsp ground turmeric
  • Pinch of cayenne pepper
  • 1-2 Tbsp coconut aminos (find here)
  • 1/4 tsp fish sauce (I recommend this brand, which has no gluten or sugar)
  • 1/2 tsp mirin (find here)
  • Drizzle of raw honey (probably about 1/2 tsp)
  • Sea salt and pepper to taste

chicken stir fry 2

Directions:

  1. Melt coconut oil in a large pan or wok over medium heat. Add the onion and garlic. Stir until fragrant and sauté about 1-2 minutes. Then, add the cut-up chicken pieces and season with sea salt and pepper to taste.
  2. Meanwhile, in a small bowl, mix together the coconut aminos, fish sauce, mirin, raw honey, ginger, turmeric and cayenne. Set aside.
  3. Once the chicken is nearly cooked through, add the carrots and broccoli. Mix well and sauté a few minutes. Then, add the zucchini and shiitake mushrooms, and stir well. Season to taste with a little sea salt and pepper.
  4. Pour in the sauce mixture and mix well. Continue to cook for a few minutes or until zucchini has softened a bit.
  5. Season to taste with more sea salt, pepper and/or coconut aminos, if needed.

Yields: 2 large servings

 

Chicken Coconut Mango “Rice”

IMG_2645

Wow, it’s been exactly a month since I last posted…oops! I guess life got away on me a bit, but the past month has been great. I turned the big 3-0 on March 2nd and celebrated on my own (took the day off and got a 90 minute massage!) and with Jesse that day. Since my birthday was on a Monday, I celebrated with friends out in wine country the following weekend and it was a gorgeous 70 degree day. Work has kept me busier lately, but in a good way, though some days are definitely long and exhausting. All in all, I have no complaints, but I haven’t had with much time or motivation to experiment in the kitchen! Simple, quick meals and roasts in the slow cooker are pretty much my saving grace.

Meanwhile, this recipe turned out so delicious! The lime is very abundant and zesty, while the mango adds just the right amount of sweetness. It pairs well with the savory chicken and creaminess of the coconut milk. The house smelled wonderful while this was cooking, which I mostly attribute to the kaffir lime leaves. If you can’t find kaffir lime leaves, omit them and add a little bit more lime zest.

Ingredients:

  • 1 Tbsp coconut oil
  • 2.5 lb boneless skinless chicken breasts and/or thighs, cut into 1-inch pieces
  • About 6 cups cauliflower, riced in the food processor
  • 1 jalapeno, seeded and chopped
  • 4-5 kaffir lime leaves
  • 1 13.5 oz can full-fat coconut milk (I used this brand)
  • 1/2 cup chicken bone broth, preferably homemade
  • 1 Tbsp gluten-free fish sauce (I like this brand)
  • 1/2 tsp ground ginger
  • Juice and zest of one small lime
  • Sea salt to taste
  • 1 mango, peeled and diced
  • Sliced green onion for garnish

chicken coconut mango rice

Directions:

  1. Heat the oil in a large skillet or wok over medium heat. Add the chicken and jalapeño, and season to taste with sea salt. Sauté until cooked through, about 5-7 minutes.
  2. While the chicken is cooking, pour the coconut milk, broth, fish sauce, lime juice and zest, kaffir lime leaves and ground ginger into a small pot over medium heat. Mix well and simmer until the liquid has reduced down a bit.
  3. Pour the coconut milk mixture over the chicken and stir. After 1-2 minutes, stir in the cauliflower rice and season to taste with sea salt. Cook until the cauliflower rice softens slightly. Then, stir in the mango and cook about one minute more.
  4. Serve and garnish with sliced green onion.

Yields: 5-6 servings

Zesty Ginger Meatballs

Zesty ginger meatballs

Last week was such a whirlwind and it’s hard to believe it’s over. My mom came and stayed with me from Michigan while Jesse went for a visit back home (I actually dropped him off and picked her up at the same time last Monday night). I was working still while she was here, but we were able to do a lot with my flexible schedule. We had lots of good eating, laughs, conversations and sights. It was loads of fun and we made lots of good memories. To be honest, it was weird coming home from work yesterday and not seeing her. I got so used to that and it was definitely nice. Luckily, I’ll be home for my cousin’s wedding in less than two months and Jesse will be with me for that too, so I’ll get to see my mom and other family soon. He’s still in Michigan until this Friday, so it’s just me and the kitties at home this week.

Meanwhile, I got to relax and enjoy some quiet time after work yesterday, and prepped for a super busy week I have ahead. Part of that included making these scrumptious meatballs with some goodies I had left in the fridge. The meatballs turned out incredible and are so fresh tasting. The fresh ginger is key and I don’t recommend going the powdered route for this recipe. Don’t skimp on it either. If you like things spicier, leave some of the jalapeño seeds in or add a dash of cayenne for added heat.

Zesty ginger meatballs

Ingredients:

  • 1 lb grass-fed ground beef
  • 2 large cloves garlic, minced
  • 1.5 inch piece ginger, grated
  • 1 small jalapeño, seeded and finely chopped
  • 1/2 lime, juiced
  • 1/2 cup fresh cilantro, finely chopped
  • 1/2 tsp sea salt or to taste
  • Black pepper to taste

Directions:

  1. Mix all the ingredients together by hand in a large mixing bowl. Form into heaping tablespoon-sized balls (or size of choice) and place on a foil or parchment paper lined baking sheet.
  2. Bake in a preheated 375 degree oven for 20 minutes or until cooked through.
  3. Once done, serve as desired. I recommend serving with fresh salsa, avocado and sautéed greens.

Simple Supper Friday: Ginger Beef and Greens

Ginger Beef and Greens

I’ve made this recipe three times in the past week because it’s so good (and also because I had a huge piece of ginger root). I first made it last Saturday, after getting home from a seven hour workshop with Steve Maxwell. I was pooped out, but still mustered to throw together this delicious, quick and nutrient-dense meal. The fresh ginger is what really makes this dish pop, but if you’re in a pinch, you can use ground ginger too.

Meanwhile, I wish you all a wonderful Memorial Day weekend! I hope you’re able to get outside, play, relax, socialize, grill and enjoy. Cheers!

Ingredients:

  • 1/2 Tbsp coconut oil
  • 1 yellow onion, chopped
  • 2 large cloves garlic, minced
  • 1-inch piece of ginger, finely chopped
  • 1 lb grass-fed ground beef
  • ~2 cups broccoli (peel and chop the stems too)
  • 2 cups torn kale leaves
  • 1-2 Tbsp coconut aminos
  • Splash of bone broth (2-4 Tbsp)
  • 1 Tbsp dried basil
  • Pinch of cayenne pepper or red pepper flakes
  • Sea salt and pepper to taste

Ginger Beef and Greens

Directions:

  1. Melt coconut oil in a large pan over medium heat. Add the onion, garlic and ginger. Stir and sauté 2-3 minutes. Then, add the ground beef and break up with a spatula. Season to taste with sea salt and pepper.
  2. Continue to brown the meat, stirring occasionally. After about 5-7 minutes, add the broccoli, coconut aminos, dried basil, cayenne or pepper flakes and bone broth. Stir well and continue to cook for several minutes, or until broccoli is softened slightly.
  3. Add the kale and stir. Season to taste with a bit more sea salt and pepper. Cook for about 2 minutes more or until kale is softened. Then, remove from heat and serve.

Yields: ~3 servings

 

Fast and Easy Paleo Recipes