Dairy-Free Tropical Turmeric Ice Cream

tropical ice cream 4

We finally had a break in the crummy weather here in Portland, and were blessed with not one, but two 80-degree days in a row! It’s been a rough spring (and winter) here with record amounts of precipitation and we’ve all been starving for the sun. Kinda weird to feel 80-degrees though when we haven’t even hit 70 yet this year, and have been consistently experiencing weather in the 40s and 50s. But man, it feels good and I’m actually sitting outside as I work on this post!

Anyway, I think the sun inspired me to whip up this tropical treat (that, and fresh champagne mangos were on special at New Seasons). It even seems like you’re eating sunshine with this one, and that makes me feel happy. I added turmeric for a dose of antioxidants and grass-fed collagen for some gut-boosting nutrients. This recipe would also be lovely with frozen pineapple (as an addition or instead of the mango).

Cheers and enjoy!

tropical ice cream bite

Ingredients:

  • 2 fresh mangos, peeled, chopped and frozen for at least 24 hours (or buy already frozen)
  • 1 medium just-ripe banana, peeled, sliced and frozen for at least 24 hours
  • 3/4 cup full-fat coconut milk (I like this brand, which has no gums)
  • 1 tsp pure vanilla extract
  • Pinch of sea salt
  • 2 Tbsp grass-fed collagen powder (I used this brand, but like this one too)
  • 1/2 – 3/4 tsp ground turmeric (I liked it with 3/4 tsp, but use 1/2 if you’re not sure)
  • 3-4 Tbsp sliced almonds

Directions:

  1. Add frozen fruit to the food processor with the coconut milk and vanilla. Blend until smooth, scraping down the sides and re-blending, as needed.
  2. Next, add the sea salt, collagen, and turmeric. Blend until well mixed.
  3. Scoop mixture into a large bowl and mix in the sliced almonds. Freeze for a couple hours if you want it to firm up a bit more or enjoy right away

Yields: 2-3 servings

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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

Simple Supper Friday: Ginger Lime Chicken with Mango

ginger lime chicken

I’ve been a bit inspired by mango lately (remember my mango chicken curry?). Probably because they’ve been on sale so much lately and catch my eye at the grocery store. Not only that, but they taste wonderful and I love getting the “mango pop” after cutting the majority of the flesh off the pit. Jesse then tells me he wants a mango pop and that it’s not fair. Okay, not really, but if you watch the show Louie C.K., you probably know what I’m talking about. Check out the clip below if you don’t. It’s a goodie.

Louis C.K. Mango Pop/Life Lessons

Meanwhile, enjoy the recipe and have a happy Memorial Day weekend!

Ingredients:

  • 1 Tbsp coconut oil
  • 2 boneless skinless chicken breasts, cut into tenders
  • 2 cloves garlic, finely chopped
  • 1.5 inch ginger cube, grated
  • 1 jalapeno, seeded and finely chopped (keep some seeds if you want it spicier)
  • 1 medium-sized red mango, peeled and cut into chunks
  • 1/2 lime, juiced
  • Sea salt and pepper to taste
  • 1 tsp chili powder
  • 1/4 cup cilantro, chopped, plus extra for garnish

Directions:

  1. Melt coconut oil in a large skillet over medium heat. Add the ginger, jalapeno and garlic, and saute about 30 seconds. Then, add the chicken tenders and season to taste with sea salt and pepper. Sprinkle the chili powder atop of the chicken and stir.
  2. Continue to cook chicken for about 10 minutes, flipping occasionally. Then, add the lime juice and mango. Stir and continue to cook for 5 minutes more or until chicken is cooked through. Once done, remove from heat and stir in the cilantro.
  3. Serve with vegetable of choice. We had sauteed kale with halved cherry tomatoes.

Yields: 2 servings

ginger lime chicken 2

Simple Supper Friday: Mango Chicken Curry

mango chicken curry

One of my favorite Thai restaurants in Portland, My Thai (sorry, they don’t have a website), makes phenomenal curries. They are all gluten-free, good quality, fresh and come out piping hot. (By the way, they are really great about ANY food sensitivities/allergies at this restaurant). From time-to-time, they feature a mango curry and it is R-A-D! Jesse and I have a loving relationship with it, but rarely get to eat it or dine at My Thai, for that matter. It’s on the other side of town and not conveniently located, so it makes the concept of take-out inconvenient, but it’s fun to make a point to dine there on occasion.

Anyway, I’ve been thinking about their mango curry since the last time I had the pleasure of eating it — about two months ago or so. Finally, I got the push to replicate it since mangoes were on sale at Whole Foods last weekend. Jesse and I were pleased with the results and thought it tasted even better the next day. We will definitely be making it again…and soon!

Ingredients:

  • 1 Tbsp coconut oil
  • 1 yellow onion, thinly sliced into half rounds
  • 2 cloves garlic, finely chopped
  • 1.5 lb boneless skinless chicken thighs and/or breasts, cut into 1-inch pieces
  • Sea salt to taste
  • 1 can full-fat coconut milk
  • 2 Tbsp red curry paste (I use this brand)
  • 1 8-oz can diced green chiles
  • 2 heads baby bok choy, chopped
  • 1 mango, sliced lengthwise into strips
  • 2-3 Tbsp coconut aminos
  • Pinch of cayenne
  • 1/3 cup chopped fresh basil

Directions:

  1. Melt coconut oil in a large skillet over medium heat. Add the onion and garlic, and saute a minute or so. Then add the chicken and season to taste with sea salt.
  2. Meanwhile, in a medium-sized mixing bowl, whisk together the coconut milk and curry paste. Once mixed, add to the skillet with the green chilies. Cook 7-10 minutes.
  3. Lastly, add the bok choy, mango, cayenne and coconut aminos. Let cook 1-2 minutes more, until bok choy softens a bit. Then, stir in the chopped fresh basil.
  4. Serve over cauliflower rice or zucchini noodles. It’s delicious with both, but I thought it was best with the zucchini.

Yields: 4-5 servings

mango chicken curry 2